Saturday, April 22, 2017

Bacon Pickle Grilled Cheese




So I was thinking I love Grilled Cheese and I love Pickles and well who doesn't love the Bacon
So I thought, why not put it all together and today I did it and it's so GOOD

what you need:
Good cheese slices
Long sliced Pickles
Cooked crisp Bacon(I cook mine in the Oven)
Bread
Butter

How to make it:
Get out the ingredients and then warm up your pan, you want it nice and hot when you place the sandwiches in, or use a sandwich cooker
Slice Cheese if using Velveeta, drain pickles so they are wet, and drain bacon
Butter the outside of each slice of bread, layer these butter side to butter till I get to the hot pan
Now place a slice of Bread in Pan butter side down, place a slice of cheese, layer with 2-3 pickles, then bacon slices, last another slice of Cheese and finally another layer of Bread butter side UP this time.
Now cook and flip when the sandwich is golden brown or as dark as you like, I like ,mine a little darker
Serve with veggie slices,  salad or even chips
Enjoy

Friday, April 21, 2017

Ham Bone Chowder


Don't throw that ham bone out after the holidays, save it, even freeze it until you're ready for this soup, it's good and uses all your ham. This chowder is nice and creamy


WHAT YOU NEED:
1 meaty ham bone, fat trimmed
1 lb sliced smoked sausage(optional)
1 (32 fluid ounce) container chicken stock
1 onion, chopped
2 tablespoons chopped garlic
6 red potatoes, cubed
4 large carrots, chopped
1 tablespoon chopped fresh parsley
2 teaspoons ground cumin
1 cup frozen corn
1 cup milk
salt and ground black pepper to taste

HOW TO MAKE IT:
Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
Cook on Low for 6 to 8 hours.
Remove ham bone from slow cooker; pull meat of bone and shred. Return meat to slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin to soup.
Cook on High until potatoes are tender, about 45 minutes. Add frozen corn and stir.

Now take an emulsion blender and slightly beat to thicken adding your milk but not too much, just enough to make it slightly creamy

alternative blending:
Remove 1 cup soup and pour into a blender. Add milk to blender. Cover and hold lid down; pulse a few times before leaving on to blend. Return blended soup to slow cooker and stir. Season with salt and pepper.

Strawberry Scones



The secret to making scones is to not over mix your dough, use warm(room temperature milk or cream)

Ingredients:
1 cup strawberries
2 1/3 cups of flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
6 tablespoons Butter
2/3 cup warm milk
1 tsp vanilla

Method:
Preheat oven to 425°F
Preheat your cookie sheets in oven while making scones
Cut strawberries in 1/2 inch pieces and set aside
In large bowl, sift the flour, sugar, baking powder and salt
Add butter. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs
Stir in reserved strawberries and toss well to coat
Make a well in the flour mixture then
Add warm milk(not cold) and vanilla all at once. With a fork, lightly mix gently fold and turn until mixture holds together


**NOTE** the secret to making scones is being gentle working lightly and not overwork your dough
With floured hands, gently form into a ball. Let it rest for 10 minutes covered.
Gently roll out dough on floured board until 3/4 inch thick
Cut into two-and-a-half-inch circles with floured cookie cutter or upside down plastic tumbler, when cutting do not twist the cutter, simply press and pull straight up to keep dough from crushing the layers
Place on hot greased cookie sheet close together, actually touching is best and bake until golden - about 12 minutes.
Serve warm with either strawberry preserves and/or whipped cream


Tuesday, April 18, 2017

SLOW COOKER RICH POT ROAST



This roast makes a rich brown gravy, full of flavor and deliciousness and the best is how easy this recipe really is

Serves: 6
INGREDIENTS
3 lb. chuck roast
2 Tbsp. cooking oil
1 tsp. pepper
1 tsp. garlic powder
¾ tsp. dried leaf oregano (not ground)
1 Tbsp. Worcestershire sauce
¼ cup soy sauce(low salt)
1 cup brewed coffee
1 large white onion, sliced
5 cloves of garlic minced
2 bay leaves

To thicken sauce
2 Tbsp. cornstarch
3 Tbsp. cold water
Slow Cooker Size:
6-quart or larger

Preparing ingredients 

INSTRUCTIONS

In a large skillet set to medium-high heat, add the cooking oil. When the
oil is hot brown the roast on both sides.
Sprinkle the pepper, oregano, and garlic powder on the roast. Add the
onions, garlic and bay leaves. Pour over the coffee, Worcestershire sauce, and
soy sauce.
Cover and cook on LOW for 10 hours, or HIGH for 6 hours without opening the lid during the
cooking time.
Remove meat and place on a plate and cover with foil. Discard bay leaves.
In a small bowl combine the water and cornstarch, whisk with a fork until
smooth. Pour this mixture into the broth and onions in the slow cooker
and stir.
Cover the slow cooker again for about 20 more minutes with the
temperature set to high.
Once the sauce has thickened, slice the meat and add into the broth in
the slow cooker.
Serve with your favorite sides, we like mashed potatoes for the gravy

TIP: to reduce grease in gravy To remove the grease from the sauce I lay over a paper towel over the top of the liquid and then pull up quickly, and discard the paper towel.

Monday, April 17, 2017

CHICKEN CHEESY RICE CASSEROLE



An old time favorite, this is one of our favorite go to meals on busy days, I add cheese to the old original recipe and it's so tasty
Try it with your favorite cheese

Serves: 4 servings
Ingredients
4 chicken breasts
1 cup long grain white rice, uncooked
3 TB butter
1 package onion soup mix (or use homemade)
 (I used 1 tsp dry minced onions, 1 tsp garlic powder, 1 tsp parsley flakes, salt and pepper)
1 can (10 oz) cream of mushroom soup
1 cup of shredded cheese how you like


How to make it:
Preheat oven to 325 degrees.
Spray 9x13 pan with cooking spray and drop about 3 tb butter in pan
Pour uncooked rice in pan Sprinkle with onion soup mix, see above
Combine mushroom soup and 1½ cups of milk and cheese, stir to mix
Add chicken breasts and season with salt & pepper, garlic powder
Pour soup mixture over chicken.
Cover and bake 1 hour 15 minutes or until rice is tender.
Notes
If chicken has bone in, check internal temp before serving, it may need to bake a little longer
depending on your ovens.

Monday, April 3, 2017

Perfect Pot Roast



Ingredients
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions(one diced)
3 stalks celery(diced)
1 Bag of baby Carrots (or whole Up To 8 Carrots)
1 Bag of Brussel Sprouts
Salt To Taste
Pepper To Taste
Garlic powder and onion powder
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper and rub with garlic and onion powder on your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and celery (save one onion for later). When the oil in the pot is very hot (but not smoking), add in the diced onions, browning them on one side and then the other. Leave in pot for flavor
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.Or simmer slowly on top of stove.

 Add in 1 onion, brussel sprouts and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. This will make a delicious gravy




New York Cheesecake



This is the ultimate of all cheesecakes, so rich, so delicious, so worth it! This one is crustless so I leave it on the bottom of the springform pan to serve.

What you will need:

    5 large eggs, room temperature
    2 cups (one pint) sour cream, room temperature
    4 8-ounce packages cream cheese, room temperature
    8 tablespoons (one stick) unsalted butter, room temperature
    1 1/2 cups sugar
    2 tablespoons cornstarch
    1 1/2 teaspoons vanilla extract
    1 teaspoon fresh lemon juice
    1 teaspoon grated lemon zest

How to make it:
Butter the inside of a 10-inch springform pan generously. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* degrees
    In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
    In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
    Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
    Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
    Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

RECIPE NOTES

* because this cheesecake is crustless, I don't remove it from the lower part of the cake pan.
* be sure to use 10 inch springform pan. Cake will rise while baking and will spill over in smaller cake pan.

Sunday, April 2, 2017

HOMEMADE RESTAURANT STYLE WHITE QUESO



Here's the best White Queso you can ever make

What you need:
3/4 lb good quality white american cheese (pay extra for the good stuff, I got mine from the deli counter), shredded or finely chopped
1/2 lb good quality fontina cheese, shredded or very finely chopped
1 cup half-and-half
2 tablespoons canned jalapenos, finely chopped (You can also use Green Chiles
1/2 teaspoon cumin (optional. see note in instructions) ***
1/2 teaspoon ground nutmeg (optional) ***
1 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
chopped cilantro, tomatoes, and jalapenos for garnish

How to make it:
Heat 1/2 and 1/2 over medium/high heat in a small sized non-stick (or prepared cast iron skillet) skillet. (you can also use a sauce pan if you don't have a small skillet)
Once simmering (bring to JUST before boil...when it starts bubbling up it's ready), reduce heat to low and stir in the cheese. Stir it in in batches, making it smooth and melted each time. You may need to turn on a bit of heat to get the cheese melted. I didn't have to but it just depends on the temperature.
Stir constantly until fully melted.
Stir in the jalapenos, cumin, nutmeg, red pepper, and salt and pepper. *** (see below)
Place skillet in the oven and broil for 3-4 minutes or until cheese begins to bubble and brown (optional)
Top with cilantro, tomatoes, and more jalapenos if desired.
Serve with tortilla chips and enjoy!
(Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy)

*** If you prefer just the cheesy taste, leave out the spices completely!

Pan Sauteed Sweet Potatoes



These sweet potatoes are tasty and fast to cook up, just a little spice added really makes these pop with flavors.

what you need:
2 TB oil
5-6 medium sweet potatoes cubed

How to make them:
Heat oil in pan till hot, then add sweet potatoes cook till nice and tender, don't turn too often
let them really brown up, and salt and pepper and a touch of nutmeg and paprika and serve

Serve this with my Jambalaya Sausage and Shrimp

Jambalaya with Sausage and Shrimp



Nothing better than a big pot of Jambalaya to serve up when it's a rainy day, this recipe will warm you right up,

What you need:
1 tablespoon olive oil
1 large red onion (medium dice)
1 large red bell pepper (medium dice)
1 pound turkey sausage
1 pound smoked sausage sliced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (divided)
1/2 teaspoon ground black pepper (divided)
1 tablespoon tomato paste
1 (28 ounce) can diced tomatoes
1 (32 ounce) container chicken broth (reduced fat, low sodium)
1/2 teaspoon paprika
12 ounces quinoa (rinsed)
1 tablespoon healthy creole seasoning
hot sauce (to taste)
1 pound frozen shrimp (pre-peeled and deveined)

How to make it:
In a large heavy pot, add oil and place over medium-high heat. Add onions and peppers and sauté for 5 minutes. Add ground turkey, garlic powder, onion powder, salt, pepper, and cook until turkey is browned. Drain excess fat. Add tomato paste, stir to combine and cook through for 1-2 minutes. Add tomatoes and chicken broth, paprika and sugar substitute. Bring to a boil. Add the rinsed quinoa, Creole seasoning and hot sauce to taste. Bring to a simmer, reduce heat to low and cover. Cook for 15 minutes, stirring occasionally. Add shrimp, bring to a simmer and cook another 5 minutes or until shrimp turn pink.
Remove from heat and serve. We served this with pan sauteed sweet potatoes
SO GOOD

BLUE CHEESE DRESSING:



Healthier than store bought, only 75 calories per serving in this dressing, fast easy to make, why buy store bought

BLUE CHEESE DRESSING:
1/2 cup Greek yogurt
1/2 lemon (juiced)
1 tablespoon mayonnaise
2 tablespoons milk
1/4 cup blue cheese (crumbled)
kosher salt and freshly ground pepper (to taste)

For Blue Cheese Dressing: In a medium bowl, combine greek yogurt, lemon juice, mayonnaise and milk. Fold in the blue cheese crumbles. Season with salt and pepper. Use homemade whenever possible. Use this over your favorite tossed salads. Try different green leafy veggies rather than the boring standards

Wednesday, March 29, 2017

OVEN BAKED MAPLE MUSTARD CHICKEN AND POTATOES



A little sweet with a little bite, all in this easy one dish dinner, love it

What you need:
4 skinless, bone-in chicken thighs
1 to 1-1/2 pounds small new potatoes, halved
salt and fresh ground pepper to taste
1/3 cup brown mustard
1 tablespoon yellow mustard
1/4 cup maple syrup
salt and pepper, garlic powder, onion salt to taste

How to make it:
Preheat oven to 375F.
Season chicken and potatoes with salt, pepper, spices above; transfer to a nonstick
pan or 12-inch skillet that is oven safe. Set aside.
In a small mixing bowl, combine mustards and maple syrup; whisk to
combine.
Pour the mustard mixture over the chicken and potatoes; toss to coat.
Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes
are tender.

Sunday, March 19, 2017

Beef Rollups with Asparagus


Thin sliced beef filled with fresh blanched Asparagus then topped with crumbled blue cheese
is a real fancy dish that looks delicious and tastes even better
try it

Serves 4

what you need:
Salt(go easy)
12 thin spears asparagus (1/2 bunch), trimmed into pieces 7- to 8-inches long
12 scallions (1 bunch), trimmed of roots and tough tops to pieces 7- to 8-inches long
1 1/4 pounds flank steak, thinly sliced against grain on an angle into pieces 1 1/2 to 2 inches wide and 1/4- to 1/8-inch thick
Olive oil for drizzling plus 1 tablespoon
Coarse black pepper
1/2 cup sake
1/3 cup Tamari/soy sauce
1/4 cup Mirin
2 large cloves garlic, crushed
1 2-inch piece ginger, grated
1 tablespoon Olive oil
blue cheese crumbled for topping

How to make it:
Set up an ice bath with cold water in a large bowl.
Bring a few inches of water to a boil. Add salt then cook asparagus 2 minutes; cold-shock and dry.

Arrange the meat on parchment or plastic in a single layer with a bit of space between each slice. Top with plastic or parchment and gently pound to 1/16-inch thick; season with pepper.
Working on cutting board, single/layer 3 or 4 slices of meat to form a 7- to 8-inch square. Place 3 asparagus on each square and roll them up in the meat; secure each roll with 2 or 3 toothpicks then roll more rolls.
Combine sake, Mirin, Tamari, ginger and garlic in a shallow dish. Add beef rolls and marinade 15 minutes, turning them occasionally to coat all over with sauce.

Heat a large, cast-iron skillet over medium-high heat with oil, 1 turn of the pan. Shake off any excess marinade and add rolls to skillet. Cook 5-6 minutes for medium-rare center and crispy outer layer; remove to cutting board. Add marinade to pan and reduce 1-2 minutes to form a syrupy sauce.
Let cool 5 minutes, remove toothpicks, slice and serve topped with blue cheese crumbles.



Thursday, March 16, 2017

Strawberry Vinaigrette Dressing



I love Strawberries and using strawberries in a variety of ways, including featuring them in this pretty, sweet-tart dressing. Fast to make up too. Now just make a good healthy salad, this one has fresh red kale, leafy lettuce, spinach, red onions, mushrooms, fresh chunks of blue cheese too. Oh together this is SO GOOD

MAKES: About 20 servings
What you need:
4-5 fresh strawberries
6 tablespoons lemon juice
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons olive oil
1/8 teaspoon poppy seeds(Optional)

How to make it:
Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. Mix your oil and vinegar together then, slowly add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a bottle or jar; cover and store in the refrigerator. Yield: 2-1/2 cups.

Nutritional Facts
2 tablespoons equals 31 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 5 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.

OVEN ROASTED PARMESAN GARLIC PURPLE CAULIFLOWER


 I saw purple Cauliflower on a show and I thought that's so pretty but where do we find it? Well guess what I have found it at our new Sprouts Food Market and I was so happy and best of all it's good for us not only pretty(Purple is my favorite color so why not purple food) Oh btw you can use any color Cauliflower


What you need:
1 head of cauliflower (any color will do)
2 tbsp butter
1 tbsp garlic powder
salt and pepper to taste
¼ cup shaved Romano


How to make it:
Preheat oven to 450-degrees.
Place a baking sheet with the butter on it in the oven for a few minutes
or until butter is melted and bubbly.
Cut the cauliflower in thin slices for easy cooking or into slightly larger than bite size pieces that each
have a flat side to them.
Lay the cauliflower on the pan and roll it around so it's covered with butter. Make sure the flat side ends up facing down on the sheet pan.
Season with salt, pepper and garlic powder and place into the oven.
Roast for 12-15 minutes or until knife goes through the cauliflower stem is tender
Sprinkle with fresh grated Romano cheese while still hot.

Tuesday, March 14, 2017

Garlic Shrimp with Mushroom Alfredo



Just Imagine Shrimp in an Alfredo sauce, with garlic portobello mushrooms with lots of pepper well now try my recipe and you will think you're dreaming of the best Alfredo ever.This is way better than Olive Garden

serves 4
what you need:
8 ounces pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1/2 pound portobello mushrooms, diced
1-2 pound medium shrimp, peeled and deveined
1 pint half and half or cream
2 tbs cream cheese
1/2 cup grated Romano Parmigiano cheese
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley

How to make it:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Next Stir in the shrimp, and cook until firm and pink, then pour in half and half or cream, Romano cheese, and cream cheese; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Chicken Fajita Soup


This soup is easy to make, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with shredded cheeses, sour cream, green onions and crumbled tortilla chips how you like it!

What you need:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into cubes
1 tsp fajita seasoning(I make my own)
1 red bell pepper, diced
1 green bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper diced
1 large onion, diced
4-5 cloves of garlic, diced
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans(drained and rinsed)
1 (15 ounce) can of corn, drained
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste
Shredded cheese, sour cream, sliced green onions for toppings

How to make it:
Heat oil in a large soup pot over medium heat. Place chicken,onions and garlic in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with hot sauce, and toppings of your choice

Sunday, March 5, 2017

ONE-PAN CHERRY TOMATO AND MOZZARELLA CHICKEN



This is a mediterranean dish that is easy to make. The cherry tomatoes are sweet with a little  bite, makes the chicken oh so tasty

What you need:
a large drizzle of olive oil (about 1.5-2 tablespoons)
4 cloves garlic, chopped finely
2 chicken breasts(if thick slice thin)
1 package fresh cherry tomatoes sliced in half
a drizzle of balsamic vinegar(easy)
a handful of fresh basil
salt and pepper
1 mozzarella ball, sliced  to serve (I shredded mine)


How to make it:
Drizzle the oil into a frying pan/skillet, then heat it up (on a medium heat). Cook the chicken together with the garlic for about 2 minutes on each side.
Pour the cherry tomatoes into the pan with the balsamic vinegar, most of the basil, and plenty of salt and pepper. Let simmer for about 5 minutes, then turn the chicken over and simmer for another 5 minutes.
Check that the chicken is cooked all the way through, then top each piece with the mozzarella slices. Pop the pan under the broiler/grill until the cheese is melted and bubbling.
Divide the sauce between two plates, then top with the chicken and garnish with the rest of the basil. Serve with the vegetables and bread
Notes
You can add a bit of parmesan over the mozzarella before broiling/grilling.
preparing the ingredients
fresh garlic and cherry tomatoes
Plated, Now doesn't that look so good
I wish you could smell this



Real Corned Beef



Have your priced corned beef packets? Have you wondered what is in that packet? Yeah me too
and so with some research and thinking I have made my own homemade corned beef out of a beef brisket. It take 3-5 days to Brine it and then you cook it just like any corned beef you buy but it's all natural and tastes so good. You control the spices salt and sugar and no artificial ingredients either.

Ingredients
One 4- to 5-pound beef brisket (grass-fed if possible)

For the brine:
2 quarts of water
1 cup of salt (I use Himalayan pink Salt and  sea salt both)
½ cup raw cane sugar or organic brown sugar (don't worry, the residue
sugars in the finished product are minimal)

1 stick of cinnamon or about ¼ tsp cinnamon powder
1 TBSP mustard seeds
1-2 TBSP of black peppercorns
½ tsp whole cloves (about 8-10 individual cloves)
1 tsp allspice berries (optional)
1 TBSP coriander seeds (optional)
1 tsp juniper berries (optional)
½ tsp dried ginger powder or about 1 tsp fresh minced ginger
½ tsp dried thyme leaf
5 garlic cloves, crushed or ½ tsp garlic powder
2-3 bay leaves, crushed
¼ cup beet juice or juice from homemade sauerkraut made with purple
cabbage (optional)

These are the salts and spices ready for the liquid
Instructions
Put the water, salt, sugar, and spices (except beet juice or sauerkraut
juice) in a large pot and heat, stirring frequently, until sugar and salt
dissolve. Cool liquid, using 2 cups of ice if needed, and place in fridge
until very cold. It is very important that the brine is cold before it
comes in contact with the meat.

For the 3-5 day brining process, you can either place the brisket in a
large 2-gallon bag and add the brine, or place the brisket in a large
glass container with a lid and add the brine. Either way, you want the
brisket to be completely submerged and surrounded with the brine. Add the
beet juice or sauerkraut juice (if using) at this point once everything
is cooled.

Place in the fridge (put inside another dish if you just use the plastic
bag in case it leaks) and leave it there for at least 3 days (5 days if
possible). Each day, flip it over and move the brine around. After 3-5
days, remove from the brine, rinse well with cool water, and cook as you
normally would a corned beef brisket.

We made corned beef Reuben Sandwiches and Corned Beef and Sauerkraut is always a favorite too around here

Monday, February 27, 2017

Veggie Stuffed Meatloaf



This meatloaf is Stuffed with Peppers, cheese and onions but you can use other fillings

What you Need:
2 tablespoons extra-virgin olive oil
2 large yellow onions (thinly sliced)
2-4 cloves garlic mined
1 1/2 pounds ground beef (80/20)
1 1/2 pounds ground turkey or other meat you like
1 cup fresh breadcrumbs
1 cup Parmigiano-Reggiano cheese (freshly grated, 6 ounces)
2 large eggs (lightly beaten)
2 teaspoon dried oregano
1/2 pound provolone cheese (sliced)
1/2 cup arugula (chopped, stems removed)
1/2 cup thin sliced sweet red and yellow peppers
1/4 cup shredded cheese of your choice
1/2 tsp garlic powder and onion powder each
kosher salt and freshly ground black pepper (to taste)


How to make it
Preheat oven to 350ºF
In a large sauté pan, add 2 tablespoons olive oil and place over medium-high heat. Add the onions and garlic and season with salt and pepper. Sauté until they start to caramelize, about 10 minutes. Turn the heat to low, and sauté, stirring occasionally, until the onions are brown and caramelized, about 30-40 minutes. Remove from heat and set aside to cool.
In a large bowl, add the ground meats, breadcrumbs, Parmigiano-Reggiano cheese, eggs, dried oregano, 1 teaspoon of salt and 1/2 teaspoon of pepper, garlic and onion powder and mix to combine.
On a baking sheet with parchment paper lined with plastic wrap, add the meatloaf mixture in a 12-by-10-inch rectangle, about 1/2-inch thick. Add an even layer of shredded cheese, top with an even layer of caramelized onions, sweet peppers and arugula. Starting from the long end of the plastic wrap closest to you, tightly roll up the meat loaf, tucking in the filling and using the plastic wrap to guide you. Bring the ends together to seal the meatloaf. Discard the plastic. Bake for 1 hour 30 minutes, or until the internal temperature of the meatloaf reaches 165ºF.
Let cool 15 minutes before slicing into 1-inch pieces. We topped this with old fashioned ketchup
you can also use tomato sauce last 15 minutes or so or leave off

Baked Butternut Squash



Simple foods are always good and this is easy to do and good for you

What you need for 2 servings 281 cals
1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
1/2 cup brown sugar, divided
1 tsp cinnamon
salt and ground black pepper to taste

How to make them
Preheat oven to 350 degrees F (175 degrees C).
Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish
around squash halves.
Bake in the preheated oven until tender and easily pierced with a fork,
about 1 1/2 hours.I turn mine over and and add brown sugar, cinnamon and butter or you can Carefully remove the skin with a fork; it should be
very easy to remove, season with salt and pepper to taste.
To cook a large squash takes 90 minutes. If you have a smaller squash,
adjust the baking time.

Saturday, February 18, 2017

Easy Pineapple Coconut Cream Cheese Cake



This cake tastes like a candy bar it's so good, and best of all it's so Easy to Make

Ingredients
2 c all purpose flour
2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 - 20 oz can of crushed pineapple ( undrained ) in it's own juice - not syrup
1 c chopped nuts, optional

CREAM CHEESE FROSTING
1/2 c butter or 1 stick
1 - 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners' sugar
coconut for garnish - optional

Directions
Preheat oven to 350 degree F.
Mix all of the cake ingredients together in a bowl.
Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes

Frosting:
Beat butter, cream cheese and vanilla together until creamy.
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm.
Sprinkle with chopped nuts if desired.

Tuesday, February 14, 2017

Slow Cooker Pineapple Teriyaki Pork Roast


This entree can be prepared in seconds. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast!

What you need:
1 (2-3 pound) boneless pork roast
2 teaspoons salt free seasoning
1 teaspoon ground black pepper
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 teaspoon Garlic Powder
1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries(optional)

Directions
Rub the pork roast on all sides with salt and pepper,
Mix ingredients above. Pour over Tenderloin in the crock pot
Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 6 hours on Low.

Monday, February 6, 2017

Cinnamon Honey Buttered Chicken



Juicy, with that warm slightly sweet taste of honey and cinnamon Roasted Chicken, it's Delicious
You have to try this, You can spatchcock your chicken or use this recipe with just thighs, legs, quarters, or the whole chicken, I like spatchcocked because the chicken cooks faster and it's juicy


Serves 4
What you need
1 4-pound spatchcock chicken
1/4 cup butter, softened
2 teaspoons cinnamon
2 teaspoons runny honey
Sea salt and freshly ground black pepper



Preheat the oven to 425°F.
How to make it:
Make the cinnamon-and-honey butter by placing the softened butter in a bowl and mixing in the cinnamon and honey using a spoon.

Turn the chicken skin-side up and use your fingers to gently separate the skin of the chicken from the breast and thigh meat to create pockets. Spoon half of the flavored butter underneath the skin of the chicken breast and wings using a spoon and spread it around evenly. Smear the rest of the cinnamon-and-honey butter over the skin of the chicken. Season with sea salt and freshly ground black pepper.

Place the spatchcock chicken into the pre-heated oven for 45 minutes.

How to spatchcock your own whole chickens at home
easy peasy
First remove inside packets of giblets, I cut off the tail part of the turkey and cut out the backbone of the turkey, you can check Youtube for how to do this.

Saturday, February 4, 2017

Bacon Cheesy Baked Potato Casserole




These potatoes are a good side to serve with so many main dishes and go well at gatherings and parties

What you Need:
5 large potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 1/2 pounds shredded cheddar cheese
1 pint sour cream
2 bunches chopped green onions; sauteed in bacon grease
salt and pepper to taste

How to make it:
Peel and Cook your potatoes until just tender, Cook bacon and saute onions till golden
Crumble bacon when cool
Mix cheese with sour cream then add into potatoes with bacon and onions and spread
into greased pan
Bake 30 minutes at 325F.
Serves 10 to 12.

Friday, February 3, 2017

NO BAKE WHITE CHOCOLATE STRAWBERRY CHEESECAKE



I think I'm in heaven when I taste this White Chocolate Strawberry Cheesecake
and best of all it's quick and No Bake, what a delightful Dessert


What you need:
3 pkg (24 ounces) cream cheese softened
5 teaspoons sugar
2 cups cream
2 cups melted white chocolate
1 1/2 cups strawberry jam
2 cups fresh strawberries (1 cup chopped and 1 cup  whole)
Pound cake sliced

How to Make it:
In a bowl, add the cream cheese, the sugar, and the cream. Beat with a mixer for 3 minutes.
Add the melted white chocolate and mix with a spatula. Reserve.
In a bowl, mix the strawberry jelly with 1 cup chopped strawberries. Reserve.

In a rectangular pan covered with plastic film, place some of the cream cheese mixture, cover with the jelly-strawberry mixture, and cover with the rest of the cream cheese mixture.
Cover with sliced Pound cake and place in the freezer for 4 hours. Not longer or it will take forever to thaw out before serving.
Remove from the pan, cover with the remaining strawberry jelly and decorate with the whole strawberries.





OREO COOKIES ‘N CREAM CAKE ROLL


So many people love chocolate and Oreos they will love this cake roll, it's rich and creamy.

INGREDIENTS:

FOR THE CAKE
3 large eggs
3/4 cup granulated sugar
2 teaspoons brewed coffee -I used decaf because children will be eating mine(or milk, or water)
1 teaspoon vanilla extract
1/4 cup unsweetened dark cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling

FOR THE FILLING:
3/4 cups heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
12 Oreos- crushed

FOR THE TOPPING (OPTIONAL):
1/2 cup heavy whipping cream
1 cup chocolate chips


DIRECTIONS:
Make the Cake: preheat oven to 350°F. Line a jelly roll (10x15”) pan with parchment and spray with cooking spray (I like to use the spray with flour).

Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.

Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.

Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back. Watch carefully this thin cake won't take long.

While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove parchment carefully.

Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour but not much longer.

Make the Filling: beat heavy whipping cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer, be sure bowl is grease free when whipping cream) Slowly add in powdered sugar and vanilla during beating. Beat until whipped peaks form. Gently stir in crushed Oreos, reserving a tablespoon or two for garnish.

Assemble Cake: once the cake has cooled, unroll it slowly gently. Spread the whipped cream on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting. If you have leftover whipped cream, you can use it for serving.

Make the topping: place chocolate chips and heavy whipping cream in a microwave safe measuring cup or bowl. Heat on high power for 60-90 seconds or until the cream is hot, then whisk until smooth. Let cool for 10 minutes.

Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining crushed cookies. Chill until set.

Note: The cake should stay chilled until right before serving.
Rolled up while fresh hot out of the oven in Powdered Sugar Towel

Chocolate Ganache Frosting


Frosted and Sprinkled with more crushed Oreos

Friday, January 27, 2017

Beef Flank Steak Street Taco's



Street Tacos are simple easy and just the right taste of lime
Top how you like here are some suggestions and my recipe for the meat

What you need:
2 pounds flank or skirt steak, trimmed of excess fat
Olive oil, for coating the pan
Kosher salt and freshly ground black pepper
Steak seasoning
1/2 tsp cumin
16 (7-inch) corn tortillas
Chopped white onion, for serving
Shredded Jack cheese, for serving
Shredded red cabbage for serving
2 limes, cut in wedges for serving
Optional
Avocado and Pico de Gallo

How to make it
Season meat with spices and place in a large bag seal tightly and refrigerate for 1 hour or up to 8 hours. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat skillet with oil over medium-high flame Pull the steak out of the marinade and cook till tender and done.. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Wednesday, January 4, 2017

Turkey Pot Pie


I hope you saved some turkey from the holidays, if not there's always a good time to cook another turkey. Cut up leftover turkey and add veggies and a fresh pie crust and you have the best Turkey Pot Pie ever.


What you need:
1 recipe pastry for a 9 inch double crust pie
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
2 tablespoons chopped onion
3 cloves minced garlic
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk

How to make it:
Preheat oven to 400 degrees F (200 degrees C). Line bottom of pie pan with crust. In a skillet saute the chopped onion and garlic until slightly soft and set aside I used butter to saute these
Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
Poke holes in top crust and bake for 40 to 50 minutes.
This is so creamy and tasty

Tuesday, January 3, 2017

Hashbrown Casserole copycat of Cracker Barrel



If you have ever ate at Cracker Barrel and tried their hash brown casserole then you know how good it is and now you can make it right at home, great for company and holidays and easy to do

You’ll Need:
2 lbs of frozen hash browns.
½ cup of melted margarine or butter.
1 (10 ¼ ounce) can cream of chicken soup.
1 Pint of sour cream.
½ cup of peeled and chopped onion.
2 cups of grated cheddar cheese.
1 tsp of salt
1/2 tsp of pepper
dash of garlic powder

How to:make it:
Mix all the ingredients together in a large bowl then transfer to a
sprayed 11×14 baking dish. I like to spread some extra shredded cheese on top
In a preheated oven to 350° bake for 45-55 minutes