Lauren's Kitchen

I Love to Cook, Bake and Eat

On this page you will find Recipes that I Enjoy.

Eat Drink and Be Merry!

NEWEST RECIPES 

Rustic Pear Tart

Dark Chocolate Truffles

Appetizers - Sauces & Dressings- Soups - Salads - Grains - Pasta - Poultry - Vegetables - Eggs - Seafood - Beef - Pork - Desserts - Drinks    

APPETIZERS

K.J.L.M.Nachos
Kyle and I LOVE Nachos. These are a combination of our favorite recipes from around the world. 

1 Package Corn Tortillas

Canola Oil

1 Cup Asadero Cheese, Shredded

1 Cup Monterey Jack Cheese, Shredded

1 Can Pinto beans

1/4 Cup Sour Cream 

1/4 Cup Fresh Cilantro, Roughly Chopped

1 Large Tomato, Diced

1/2 Red Onion, Diced

1 Clove Garlic, minced 

1 Avocado

Sea Salt

Black Pepper

Heat Canola Oil in a Medium Skillet. Cut Tortillas into eighths. Once the bottom of a wooden spoons sizzles when pressed to the bottom of the hot skillet, the oil is ready. Fry chips about 8-10 at a time and drain on paper towels. 

Peel and remove seed from Avocado. Use a fork to smash the avocado into Guacamole. In a small bowl, mix the Avocado, Minced Garlic a little Sea Salt and Black Pepper.

Drain the Pinto Beans and heat up in a small pot. Once hot, use a fork, Pastry Cutter or electric beater to smash them and turning them into refried bean consistency. 

on a foil covered cookie sheet put One layer of chips, one layer of beans, 1/2 cup Asadero Cheese, 1/2 Cup Monterey Jack Cheese, Repeat. 

place under the broiler in the oven for 7 minutes, or until all of the cheese is melted and bubbly. 

Transfer the Nachos to the platter you'll be serving them on.

Add Red Onion and Tomatoes. 

Drizzle with Sour Cream. Scoop a nice amount of the Avocado onto the top and Sprinkle with Cilantro!

Old Fashioned Deviled Eggs

A Luckey Family Picnic favorite!

12 Fresh Eggs

1/4-1/2 Cup Mayonnaise

1/2 TBSP Yellow Mustard

Sea Salt

Black Pepper

Paprika

Allow the eggs to rest outside of the refrigerator for 30 minutes, so the shock of the boiling water wont crack them. 

Bring a large pot of water to a boil. Add a pinch of sea salt and carefully place the eggs into the water.

Boil for 15 minutes covered. Drain the water and shower the eggs with cool water. Crack the shells slightly and allow them to cool on a towel for at least 15 more minutes. 

Peel the shells off of the eggs. Using a knife, slice each egg in half, lengthwise. Separate the yolks and place in a small mixing bowl. 

Arrange the Eggs onto a serving platter. 

Use a fork to mash the yolks and add the Mustard.

Add the Mayonnaise one TBSP at a time. Once the yolk mixture is the consistency that you like, add a pinch of black pepper and spoon into a piping bag. (If you don't have a piping bag, you can use a ziplock bag and snip one of the corners off of the bottom and pipe the mixture out) Pipe the yolk mixture into each egg half. 

Garnish with paprika (for those of you who like it)

Enjoy this old time classic.

Roasted Pumpkin Seed  Trio

Olive Oil

Water

1/4 Cup Sea Salt

FRENCH TOASTED

1 Pumpkin, Seeds removed

4 TBSP White Sugar

2 TBSP Cinnamon

SEA SALTED

1 Pumpkin, Seeds removed

2 TBSP. Sea Salt

SUGARED & SPICED

1 Pumpkin, Seeds removed

1/4 tsp. Cayenne Pepper

1 TBSP. Brown Sugar

1 tsp. Allspice

Preheat Oven to 400 degrees Fahrenheit. 

Clean all of the Pumpkin pulp from the seeds and place them into a Large Pot. Fill the pot with water and 1/4 Cup Sea Salt. Bring to a boil, then simmer for 10 minutes. Drain water & pat the seeds dry with a paper towel. Brush a Cookie Sheet with Olive Oil. In 3 bowls, mix the ingredients for each flavor along with 1 1/2 TBSP Olive Oil each. Pour the Sea Salted Seeds onto the cookie sheet and bake for 30 minutes. Checking every 10 to make sure they don't burn. Next, the Sugared and Spiced Seeds for 25 minutes. And finally the French Toasted Seeds for 20 minutes. Allow the seeds to cool on tin foil until ready to serve. Enjoy!

Ceviche

( Photo to come)

2 Tomatoes, Diced

1 Red Onion, Diced

1 Cup Fresh Cilantro, Roughly Chopped

1 Garlic Clove, Minced

Sea Salt

Fresh Cracked Black Pepper

15 Large-Jumbo Shrimp, De-veined and cooked

1/2 Jalapeño, Minced

1 Avocado, Diced

1 Lime

1 Package White Corn Tortillas

Olive Oil

In a Medium Bowl, Mix the Tomatoes, Onion, Cilantro, Jalapeño, Garlic, Pinch of Sea Salt and as Much Black Pepper as you'd like. With this alone, you have Pico de Gallo. Cut each shrimp into 3-4 pieces and add to the bowl along with the Avocado. Squeeze the Lime juice over everything and mix well. Cover and Chill.

In a small Skillet, Heat about 1 cup of Olive Oil on medium heat. Cut the Corn Tortillas into eighths and fry until crunchy. This is how I like to eat my Ceviche, but you could also enjoy yours with Saltine Crackers, Homemade Flour Tortillas or by itself!

Homemade Restaurant Style Salsa

This Salsa is exactly like that fresh Restaurant salsa that you never thought you could get the recipe for!

1 - 16oz can Hunt's Whole Tomatoes

2 Cloves of Garlic 

1/2 Bunch of Fresh Cilantro

1 tsp. Salt

2. tsp Pepper

1 Small Jalapeno

Put all ingredients into a food processor or blender. Turn on Medium until all ingredients are blended. Serve with Hot Tortilla Chips or Carnitas Tacos (Recipe Below)

Inspired by: Amanda Dolce

Goat Cheese and Toasted Pecan Puff Pastry
Savory Hor'd Oeuvres

1 Package of Puff Pastry Dough (2 sheets)

1 cup of Goat Cheese

2 Tbsp Sour Cream

1/2 Cup Pecan Halves

Dried Red Chili Flakes

Honey

Salt

Sugar

Butter 

Mini Muffin Pan

Mix Goat Cheese, Sour Cream and a few dashes of salt together.

Cut the Pastry into squares big enough to overflow the mini muffin cups. 

Fill Pastry with Cheese mixture.

Bake @ 375 degrees as long as possible, until pastry becomes golden brown.

While these are baking, Saute' Pecan halves in butter. Once a little soft, add a few TBS of Sugar. 

Once the Pastries are finished baking, sprinkle each one with a little red chili flakes, drizzle with Honey and top with 1 or 2 Pecans.

-Inspired by Jennifer Logan Parker

Guacamole

With Hot Homemade Corn Tortilla Chips is the Best! 

2 Ripe Avocados

1/2 Jalapeno minced

1 Clove Garlic minced

1 Tomato diced

Dash of Salt

1 Tsp.Pepper

Juice of 1 Lime

Cut Avocados in half remove pit and put pulp into a bowl. Use a fork to mash. Add all other ingredients. 

mix well and serve with hot corn tortilla chips!

-Inspired by Bill & Nancy Luckey

Bruschetta 5 Ways

I Love Bruschetta! Here's a fun fact: They pronounce it BRUCE-SKETTA in Italy.

Use Crostini Recipe under "Grains" to Enjoy the following Bruschette on.

#1. (Lauren's Bruschetta)

2 Tomatoes Chopped

1 Onion Chopped

Fresh Basil Chopped

1 Red Bell Pepper Chopped

1 Yellow Bell Pepper Chopped

1 Garlic Clove Minced

Mix all ingredients and add a little Salt, Pepper & Olive Oil.

Sprinkle with Parmesan

#2. (Jessica's Bruschetta)

2 Tomatoes 

1 Onion Chopped

1 clove garlic minced

Fresh Basil Chopped

Olive Oil

Red Wine Vinegar

Balsamic Vinegar 

Flash boil the tomatoes till skins break. Remove the Skin and chop. Add onion, garlic, Basil and 2 TBSP Olive oil. Splash with both vinegars to taste.

#3. (Sarah's Bruschetta)

(photo to come)

Soft Gorgonzola Cheese

Almonds

Spread Cheese onto the bread. Saute Almonds in Olive oil. Place on top of cheese and put under the Broiler to heat cheese. 

#4. (Ca Bruzzo Bruschetta) 

(photo to come)

1 Tomato Chopped

1 small can of Green Olives Chopped

Mozzarella Cheese Cubed

Mix all ingredients and drizzle with Olive Oil. Put under the Broiler and melt cheese.

#5. (Marola Bruschetta) (photo to come)

Homemade Pizza Sauce (Recipe to Come)

Pepperoni

Mozzarella Cheese

Spread Sauce onto bread, and place cheese and pepperonis all over. Broil till melted and hot.

Cold Spinach Dip

1 Cup Mayonnaise

16 oz. Sour Cream

3 Green Onions, Chopped

1/2 Can Water Chestnuts, Diced

1 Packet Dry Vegetable Soup Mix

1 Box Frozen Spinach

Defrost, Strain and Pat the Spinach dry. Mix all ingredients together, cover with plastic wrap and refrigerate till ready to serve. I like to serve this dip with Ritz Crackers and or Baguette (recipe below).

Caprese Salad Kabobs with Balsamic Vinegar Glaze

A simple, fresh little Appetizer that makes everyone feel like they're at a fancy red carpet event.

1 Pint Cherry Tomatoes

20 Basil Leaves

Fresh Mini Mozzarella

Toothpicks, Skewers or Garnish Picks

2 cups Balsamic Vinegar 

Wash Basil Leave and Cherry Tomatoes.

Organize one Tomato, Basil Leaf and Mozzarella on each stick.

Pour 2 cups of Balsamic Vinegar into a medium sauce pan. Let it come to a boil then reduce the heat to a simmer and let it sit for 10-15 minutes. The liquid should reduce to about half and become thick enough to coat  the back of a spoon. Use the glaze to decorate plates, or serve on the side for dipping. 

Beer Cheese Dip
A hearty game day snack.

1/2 Bottle Bud Light

2 Cups Cheddar Cheese, Shredded
16 oz. Cream Cheese
1 Packet Hidden Valley Ranch Dip Mix
1 Baguette (recipe below) cut into chunks or Tortilla Chips
Add all ingredients to a Sauce pan and melt together, stirring every few minutes. Once bubbling, pour into a serving crock. Serve immediately, with Bread and or Tortilla Chips.
If you're making this for a party, you can add all ingredients to a crock pot and turn it to low heat to keep it warm.

Stuffed Cucumbers

The Onion and Chive Cream Cheese really makes the Flavor!

1 English Cucumber or 2 Regular Cucumbers

 1 Cup Onion and Chive Cream Cheese

Single Zest Blade

Apple Corer (optional)

Wash Cucumber and cut ends off. Cut 3 inch pieces. Use single zest blade to shave skin off to make a design. core each piece. Pipe Cream Cheese into Cucumber tubes. Top with fresh chives if you want.

Flautas

4 Large Flour Tortillas

2 Chicken Breasts, Cooked & Shredded

1/2 Can Red Enchilada Sauce

2 Cups Colby Jack Cheese, Shredded

1 Tomato, Diced

Sour Cream
Guacamole or Melted Queso

1 Small can Black Olives
1 Lt. Canola Oil
4 toothpicks

In a Large Skillet, fill with oil and heat.

Fill each Flour Tortilla with 1/4 Cup Shredded Chicken. 2 TBSP Enchilada Sauce, 1/2 Cup Colby Jack Cheese and Roll into a Flauta, securing with a toothpick. To insure the Chimichanga doesn't fall apart during frying, secure with a toothpick. Once the oil is hot (the bottom of a wooden spoon will cause bubbles when pressed against the bottom of the skillet.) Place the Flautas in carefully. Fry about 30 seconds on each side. They should be golden brown. Allow to cool on a paper towel and Remove the toothpick. Garnish with Sour Cream, Guacamole (or melted Queso) Tomato & Black Olives.

  
Southwestern Caviar

1 Tomato, Chopped

1/2 Avocado, Diced

1 Red Bell Pepper, Chopped

1 Red Onion, Diced

1/2 Bunch of Cilantro, Roughly Chopped

1 Small Can Corn, Rinsed and drained

1 Can Black Beans, Rinsed and drained

Juice of 1 Lime

1/2 tsp Cumin

1/4 tsp Black Pepper

In a Medium bowl, Mix all ingredients together. Chill the Salsa in the refrigerator for 30 minutes. Serve with Tortilla Chips. 

SAUCES & DRESSINGS

Tzatziki Sauce
"The Heavenly Sauce" As my young Brother in Law calls it.

1 Cup Greek Style Plain Yogurt

1 Cucumber, Minced

2 TBSP Dried Dill

1 TBSP Red Wine Vinegar

2 Cloves Garlic, Minced

Mix all ingredients together very well and Refrigerate till ready to use. Great with Pita Bread, Carrots, Celery, Cucumbers, Greek Pork Chops (recipe below)

Balsamic Vinaigrette

(photo to come)

1/2 Cup Olive Oil

3 TBSP Balsamic Vinegar

1 TBSP Dijon Mustard

Pinch of Sea Salt

1/2 Shallot or Red Onion, Minced

1 Clove Garlic, Minced 

Hollandaise Sauce

3 Eggs Yolks Whisked
2 TBSP Water
1 TBSP Lemon Juice
Pinch of Cayenne Pepper

Pinch of Salt
1/2 Cup Butter, cut into thirds 
In the top section of a double boiler, Whisk the Lemon Juice, Egg Yolks and Water together until thickened. Prepare the double boiler and turn on medium heat. Continue to whisk rapidly. Add the slices of butter one at a time, allowing each one to melt before adding the next. Once the mixture has doubled in volume, remove from heat and add the Spices. Serve Immediately. 

SOUPS, CHILI & STEWS

 Baked Potato Soup

A recipe from Black Angus in California. I got it every single time we went there!

4 Large Potatoes

1 1/2 Cups Cheddar Cheese Shredded

12 Strips of Bacon Cooked Chopped

6 Cups Milk

8 oz Sour Cream

8 Green Onions Chopped

8 TBSP Butter

 4 TBSP Flour

1/2 tsp Salt

1/2 tsp Pepper

1/4 tsp White Pepper

Bake pricked potatoes @ 400 degrees for one hour. Remove from oven and cut into small squares.  Over medium heat melt Butter in a Large Soup Pot. Add Flour and whisk to make a roux. Once thick add milk 1/2 cup at a time making sure the liquid stays thick, Stir continuously so that milk does burn onto the bottom of the pot. After all 6 cups of Milk are added mix in the Potatoes, followed by 1 cup of Cheese. Stir till melted. Then add spices and Sour Cream. After the Sour Cream is melted in. Add 3/4 of the bacon, and 3/4 of the green onion. Stir until hot. Serve in soup bowls and Garnish with remaining Cheese, Onion, Bacon and Sour Cream. 

Guinness Beef Stew

Though this specific recipe come straight from The Guinness Factory. Beef Stew was actually the most common dish around all of Ireland, even more common than Corned Beef & Cabbage. 

 2 Bottles Guinness Extra Stout Beer

1 Lt. Beef Stock

1 1/2 lbs. Stewing Beef

2 Cloves Garlics Minced

2 Carrots Chopped

2 Stalks Celery Chopped

1 White Onion Chopped

Olive Oil

Fresh Rosemary Sprig

2 Large Potatoes

5 Green Onions Chopped

In a Large Pot Drizzle Bottom with Olive Oil. Heat and Add Beef. Cook till Browned. Add Onions, Carrots, Garlic and Celery. Once everything is tender, Add Beer. Let simmer and reduce by 1/2. Add Beef Stock and Rosemary. Bring to a boil, then reduce heat and let simmer till Thickens. Add Flour to thicken if you prefer a thicker Stew. (As shown in photo)

"Irish Champ"- Peel and cut potatoes into cubes. Boil in salted water till soft. Drain Water. Add 1 TBSP Butter and 1/4 cup Milk. Beat till Creamy. Stir in Green Onions. Serve on top of Beef Stew. 

Chicken Tortilla Soup

3 Skinless Boneless Chicken Breasts

2 TBSP Extra Virgin Olive Oil

1 tsp. Cumin

1 tsp. Chili Powder

3/4 tsp Garlic Powder

1/4 tsp Salt

1/2 tsp Black Pepper

1 Cup Onion, Diced

1/4 Cup Yellow or Red Bell Pepper, Diced

1/4 Cup Green Bell Pepper, Diced

3 Cloves Garlic, Minced

1 Can Rotel Tomatoes and Green Chilies (10 oz)

32 oz. Low Sodium Chicken Stock

2 Cups Hot Water

1 Can Black Beans, Drained 

1 Small Can Corn

3 TBSP Cornmeal or Masa

4 Corn Tortillas Sliced into thick strips

3 Corn Tortillas Sliced thin (for garnish)

Frying Oil

GARNISH WITH:

Fried Tortilla Strips

Sour Cream

Diced Avocado

Diced Red Onion

Grated Monterey Jack Cheese

Fresh Cilantro

In a small bowl, Mix the Cumin, Chili Powder, Salt, Garlic Powder & Black Pepper. Sprinkle 1/4 of the mixture onto the Chicken Breasts. In a Medium Skillet, on medium, Heat 1 TBSP Extra Virgin Olive Oil. Place the Chicken in the skillet and cook for 5 minutes on each side, or until cooked through.  Shred the chicken using 2 forks and set aside. 

In the soup pot, Heat 1 TBSP Extra Virgin Olive Oil and sauté the Green Bell Peppers, Yellow Bell Peppers, Onions & Garlic. Stir every few minutes to assure nothing burns. Pour in the rest of the spice mixture. Once everything is softened, add the Chicken and the Rotel, Tomatoes and Green Chiles. Mix well then add, Chicken Stock, Hot Water, Black Beans & Corn. Bring to a boil, then simmer for 40 minutes. 

While the soup is simmering, make the fried tortilla strips (if you're using them). In a small Skillet, heat about a cup of oil. Fry the THINLY sliced corn tortillas and drain them on a paper towel. 

Mix the Cornmeal with 1/2 TBSP water and add to the soup. Simmer for 20 Minutes.

Turn off heat and allow to sit for 5 minutes. Gently Stir in the thick (un-fried) tortillas.

Ladle into bowls and garnish with whatever toppings you prefer.

(Red Onion, Fried Tortilla Strips, Avocado, Sour Cream & Cilantro are shown in photo)

Papa's Albondigas

1 lb. Ground Beef

1 12-14 oz can V8 Juice

1 14 oz Can Diced Tomatoes w/ Garlic and Onion

1/2 Cup Plain Bread Crumbs

2 Stalks Celery, Chopped

2 Carrots, Chopped

2 Potatoes, Chopped

1 Medium Onion, Diced

2 Cloves Garlic, Minced

1/4 tsp Oregano

Salt & Pepper

2 tsp. Cumin

In a Medium bowl, mix the raw meat, 1/2 Onion, Garlic, Bread Crumbs, Oregano, a bit of Salt and pepper by hand. 

Make meatballs with the mixture 1 inch each.

In a large pot, Bring 3-4 Cups of water to a boil. Drop the meat balls in and lower the heat. 

After 3-5 minutes, Add the V8 Juice, Tomatoes and Cumin to the pot. 

Simmer for 5 minutes.

Add Carrots, Potatoes, Celery and simmer till the vegetables are tender. 

Serve with Warm Flour Tortillas!

Japanese Mushroom & Onion 

A very quick and simple soup

4 Cups of Chicken Broth

2 Cups of Water

1 White Onion Chopped

2 Carrots Chopped

2 Stalks of Celery Chopped

6 White Button Mushrooms Sliced

4 Green Onions chopped

French's Fried Onions (or homemade onion strings)

In a large pot, Add Chicken Broth, Water, White Onion, Carrot & Celery. Bring to a boil, then simmer for 15 minutes. If you're making homemade onion strings, you should do so during this time. Strain the vegetables from the broth. Pour the broth into bowls and Garnish with Green Onions, Mushrooms and Fried Onions. 

Homemade Chili

Perfect for a cold rainy day. 

1 Lb. Ground Beef

1 can Kidney Beans

1 Small White Onion Chopped

1 Small Can of Tomato Sauce

1 Tomato Chopped

2 Garlic cloves finely Chopped

1 Jalapeno seeded and chopped

1/2 TBS. Cumin

2 1/2 TBS. Chili Powder

1/4 tsp. Salt

1/4 tsp. Pepper

1 tsp. Paprika

1/2 tsp Sugar

Dash of Cayenne Pepper (Optional)

Cheddar Cheese Shredded

Green Onion Chopped

Sour Cream

Brown the Ground Beef in a Large Pot along with the Garlic, Jalapeno and White onion. Drain grease.  With heat on High Add Tomato Sauce, 2 Cups of Water & Seasonings. Bring to a Boil. Reduce heat to medium and Simmer for 30 minutes. Add Kidney Beans, during the last 5 minutes. 

Ladle into Bowls and Garnish with Cheese, Tomato, Green Onion and Sour Cream. 

Homemade Chicken & Dumpling Soup

Perfect on cold days, or days with a cold.

1 Whole Small Chicken

3 Carrots Diced

1 White Onion Chopped

3 Celery Stalks Chopped

1 can of Pillsbury Home style Biscuits

Sea Salt

1 tsp. Black Pepper

1 tsp. Oregano

1 TBSP Butter

In a Crock pot, add 6 cups of water and 1 tsp Sea Salt. Place the Whole chicken into the pot and cook on high for 4 hours. Leaving the Crock pot on High, Remove the chicken from the pot onto a cutting board and shred the chicken off of the bones. Discard the bones. 

Add the chicken back to the water. (make sure there are no bones in the broth/water)  

In a Large skillet, Melt the Butter. Add all of the vegetables and saute until soft. Add the vegetables to the crock pot as well as the Oregano and black pepper.

Rip the raw biscuits into bite size pieces and throw on top of the soup. Cook for 45 minutes.

Enjoy!

Mushroom Soup
For all you Mushroom Lovers out there! This is for you.

Serves: 2

1 TBSP Olive Oil

1 TBSP Butter

2 Large Cloves of Garlic, Minced

12 Button Mushrooms, Chopped Finely

3 Portobello Mushrooms, Chopped Finely

1 tsp Dried Thyme

1 Bay Leaf

1 Cup Chicken Stock

1 TBSP Flour, Diluted with 1 TBSP Warm Water

1/4 tsp Nutmeg

Dash of Salt

1 Cup Milk

1 Cup Heavy Cream

In a Large Pot or Dutch Oven, Heat the Olive Oil on Medium heat. Add the Butter and Garlic. Saute until soft. Add the Button and Portobello Mushrooms. Saute until the moisture has released from the Mushrooms. Once they are soft, add the Chicken Stock, Thyme & Bay Leaf. Bring to a boil and then lower the heat and simmer for 10 minutes. Stir and add the diluted Flour, Nutmeg and Salt. Whisk in the Milk and Cream and simmer for another 10 minutes.

French Onion Soup

Serves: 4

2 TBSP Butter

2 Large Onions, Sliced Thin

5 cups Beef Stock

1/4 Cup Romano Cheese, Grated

Black Pepper to Taste

4 Slices Mozzarella Cheese

4 Slices Swiss Cheese

Artisan Bread Slices, Toasted (Recipe Below)

In a large pot or Dutch Oven, Melt the Butter.

Saute the Onions until Golden Brown. Stir often to avoid burning. Add the Beef Stock and bring to a boil. Lower the heat and simmer for 20 minutes. Sprinkle with a little Black Pepper and whisk in the Romano Cheese.

Heat the Broiler on the top of the oven to high heat or 400 degrees fahrenheit.

Pour the soup into the bowls or crocks and place a slice of Toast on top. Cover the toast with 1 slice of Mozzarella and 1 Slice of Swiss cheese. Place under the broiler until Cheese is bubbly and starting to brown.

Corn Chowder

1/4 Cup Butter

3 TBSP Flour

1/2 Large Yellow Onion, Chopped

5 Stalks Celery, Finely Chopped

2 1/2 Cups Water

1 Large Potato, Diced

2 Cups Corn Kernels, Fresh, Frozen or Canned

1- 14oz Can Creamed Style Corn

Dash of White Pepper

1 tsp Black Pepper

2 1/2 tsp Salt

2 TBSP Sugar

3 Cups Half & Half

Melt the Butter in a Large Pot or Dutch Oven. Add the flour and mix to make a "Roux". Sauté the Onions and Celery till soft but not brown. Whisk in the Water, Potatoes, Corn, Creamed Corn, Sugar, Salt and Peppers. Bring to a boil and simmer covered for 30 minutes. Finally add the Half & Half and simmer for  another 15 minutes. 

SALAD 

Chinese Chicken Salad with Plum Dressing

One of my Favorites from my old Work Place.. Had to put it up for you!

PLUM DRESSING: 

2 oz chunk of fresh ginger root

1/3 cup granulated white sugar 

1/3 cup vinegar (rice vinegar) 

1 Tbsp sesame oil 

1 Tbsp soy sauce 

1 Tbsp plum sauce or jelly 

2 Tbsp water 

few sprinkles white pepper 

2 Tbsp crushed peanuts or walnuts or almond

Peel the ginger, then mince it as finely as you can. You should have about 1/4 cup - it doesn't have to be exact. Put the vinegar and sugar in a small pot. Bring to a boil, uncovered and boil one minute*. Add the ginger and boil 1 minute more. Take off the heat. Pour into a mixing bowl. Add the rest of the dressing ingredients. You'll have about 3/4 cup.

SALAD:

1 head Iceberg Lettuce

2 cups diced Baked Chicken 1 can mandarin orange slices

Julienne Green Onions

Crushed Peanuts

Fried Rice Noodles 

Sesame Seeds

Wash the lettuce, tear into bite-size squares and spin it dry in a salad spinner. Toss the lettuce thoroughly with the dressing. Mound the lettuce on individual salad plates or in a big salad bowl. Top with handfuls of chicken, and fruit.

Fry the Rice noodles in canola oil. They will puff up in seconds and be ready to top of the salad. Sprinkle on peanuts, Sesame Seeds and green onions.

Served in this photo with Lumpias

-Inspired by The Cheesecake Factory

Antipasto Salad with Homemade Italian Dressing

Serves 4

3 Cups Chopped Romaine Lettuce

1 Cup Chopped Iceberg Lettuce

1/4 Cup Cherry Tomatoes halved

1 Small can diced Black Olives

2 Slices Provolone Cheese Diced

1/4 Cup Diced Salami

1/2 Red Onion Sliced Thin

8 Pepperoncinis 

Optional (but not shown):

Diced Marinated Artichoke Hearts

Garbanzo Beans

Green Olives

Dressing: 

1 Cup Extra Virgin Olive Oil

1/4 Cup Red Wine Vinegar

2 TBSP Balsamic Vinegar

1 Clove of Garlic, Minced

1 tsp. Dijon Mustard

1/4 tsp. Basil

1 tsp. Black Pepper

1/4 tsp Salt

1/2 tsp. Oregano 

1/8 tsp Parsley

Julienned Vegetable Salad

1 Zucchini

1 Yellow Squash

1 Sweet Yellow Onion

1 Red Pepper

1 Green Pepper

1 Yellow Pepper

2 TBSP Extra Virgin Olive Oil

1 TBSP Red Wine Vinegar

1/4 tsp. Sea Salt

1/8 tsp. Black Pepper

3 TBSP Crumbled Feta Cheese

Clean all of the vegetables and pat dry. Using a Mandolin (or knife) slice all of the vegetables, julienne style. 

In a small bowl, combine the Olive Oil, Red Wine Vinegar, Salt and Pepper. 

Toss vegetables in dressing. Cover and refrigerate for at least 30 minutes. 

When ready to serve, sprinkle with Feta Cheese. 

Barbecue Ranch Chicken Salad 

Serves: 4-5

1 Head Romaine Lettuce, Chopped

1 Tomato, Diced

1 Can Sweet Corn, Rinsed and Strained

1 Can Black Beans, Rinsed and Strained

4 Chicken Breasts

1 Cucumber, Diced

1 Avocado, Diced

Fresh Parsley, Finely Chopped

Ranch Dressing

BBQ Sauce

Onion Strings:

1 Yellow Onion, Thinly Sliced 

Olive Oil to fry

2 Cups Flour

1 Cup Butter Milk

Black Pepper

In a Large Serving bowl, Add the Lettuce, Tomato, Corn, Black Beans, Cucumber & Avocado. Toss all of the ingredients together. Cover and Refrigerate until ready to serve. 

In a Medium Skillet, Heat the Olive Oil. 

In a shallow bowl Mix the Flour and a few Pinches of Black Pepper

In another bowl, Pour the Buttermilk and Soak the Onion Slices.

When the oil is hot and ready, Pull a few Onions at a time out of the Buttermilk and let drip. Coat them in the flour Mixture and add to the Hot Oil. Fry until Golden Brown and place on a paper towel to absorb the extra oil. Continue to fry all of the onions in this same order.

Dress the Salad with an equal amount of Ranch and BBQ Sauce. Be sure not to over do it.

Garnish with the tasty Golden Onion Strings & A sprinkle of Fresh Parsley. 

Chopped Salad

(Photo to Come)

Serves: 4

2 Cups Romaine Lettuce, Chopped

1 Cup Arugula

1/4 Cup Corn 

1 Avocado, Chopped

4 Slices Bacon, Chopped

1 Tomato, Chopped

3 TBSP Dried Cranberries

4 TBSP Red Onion, Diced

2 TBSP Blue Cheese Crumbles

1 TBSP Olive Oil

1 Large Boneless Skinless Chicken Breast

Black Pepper

Dressing:

1/2 Cup Olive Oil

3 TBSP Balsamic Vinegar

1 TBSP Dijon Mustard

Pinch of Sea Salt

1/2 Shallot or Red Onion, Minced

1 Clove Garlic, Minced 

In a Blender, add all of the dressing ingredients and blend well. Refrigerate until ready to use.

In a Medium Skillet, drizzle the 1 TBSP of Olive Oil and Heat on Medium. Saute' the Chicken in the Skillet until thoroughly cooked and Golden Brown. Chop the chicken and let cool.

In a Large Bowl, Toss all of the Salad Ingredients Together and drizzle lightly with the Dressing.

Heirloom Tomato Salad 

Serves: 4- As a starter Salad

1 Cup Red Cherry Tomatoes

1 Cup Yellow Cherry Tomatoes

2 TBSP Extra Virgin Olive Oil

1/4 Red Onion

Sea Salt

Fresh Cracked Pepper

Slice all of the tomatoes in quarters. Thinly slice the onion and quarter the slices. In a bowl, Toss with a light coat of Olive Oil. Sprinkle with Salt and Pepper according to your taste. 

Garnish with a Sliver of Parmesan Cheese and an Arugula Leaf

Caribbean Chicken Salad with Honey Lime Dressing

2 Boneless Skinless Chicken Breasts

1 Bottle Teriyaki Glaze

1 Small Can Pineapple Chunks

1 Small Can Mandarin Oranges

1 Large Tomato Diced

1 Jalapeño Minced

1/4 White Onion Diced

4 TBSP Cilantro Chopped

1 Clove Garlic Minced

3 Corn Tortillas

Oil

1/4 Head Romaine Lettuce Chopped

1/4 Head Iceberg Lettuce Chopped

1/2 Cup Arugula

For Dressing:

1 Cup Honey

1/2 Cup Dijon Mustard

1 TBSP Sesame Oil

1 1/2 TBSP Sugar

1 1/2 TBSP Apple Cider Vinegar

2 TBSP Lime Juice

Marinate the chicken in 3/4 bottle Teriyaki sauce for 1 hour, covered and refrigerated.

Wash and mix the romaine, iceberg and arugula lettuce and keep in the fridge until ready to use. In a medium bowl, make the Pico De Gallo by  mixing together the Tomato, Jalapeño, Garlic, a pinch of salt, Onion & Cilantro.

Blend all Dressing ingredients in a blender or whisk in a bowl and keep covered and refrigerated until ready to pour.

Cut tortillas into thin strips and fry in a small skillet filled with oil.

Cook the chicken on a Grill or George Foreman Grill until cooked through. Slice into Strips.

Toss the lettuce in a light drizzle of dressing and plate it. Drizzle some of the remaining teriyaki glaze onto the chicken and arrange it on the lettuce. Add all other ingredients and Garnish with the Tortilla Strips.

Greek Salad

"How the Greek's do it" (Me in Greece, enjoying the freshest salad ever!)

1 Tomato

1 Red Onion, thinly sliced

1 Green Bell Pepper, Sliced

1/2 Cup Kalamata Olives

1 Red Bell Pepper, Sliced

1 Cucumber

1 Block Feta Cheese, cut into 4 thick slices

Pinch of Oregano

Black Pepper to taste

1 TBSP Red Wine Vinegar

Slice the Tomato into eighths. Cut the Cucumber in quarters then into bite size  pieces.  In a medium serving dish, combine the Tomato, Cucumber & Bell Peppers. Mix together with a pinch of Oregano and Black Pepper in a large bowl. Lightly splash with the Red Wine Vinegar. Garnish with the Onion, Kalamata Olives and a chunk of Feta Cheese on top!

Greek Salad
"How American's do it" (sorry there are no photos of me eating it. haha!)

1 Head Romaine Lettuce, Chopped

1 Tomato, Chopped

1 Red Onion, Thinly Sliced

1 Block Feta Cheese

1/2 Jar Kalamata Olives

1/2 English Cucumber 

Dressing:

1 Cup Extra Virgin Olive Oil

1/4 Cup Red Wine Vinegar

1 Clove Garlic, Minced

1/2 Shallot, Minced

1 tsp. Oregano

1 tsp, Basil

Pinch of Salt

Pinch of Pepper

Add all of the Salad ingredients to your serving dish. Crumble the Feta Cheese on top.

Whisk all of the dressing ingredients together and put on the side for guests to drizzle onto their salad as they like. 

BLT Wedge Salad

A quick & simple salad.

1/2 Head Iceberg Lettuce

5 Cherry Tomatoes Quartered

1/8 Red Onion Sliced

3 Slices of Cooked Bacon Chopped

Blue Cheese Dressing

Balsamic Glaze

Blue Cheese Crumbles

Cut the lettuce into 2 quarters and rinse without separating leaves. Shake Dry. Dress the lettuce with Blue Cheese Dressing and add all of the ingredients. Crack fresh pepper over the salad and enjoy.

Cobb Salad

 Serves: 4
1 Head of Iceberg Lettuce
1 Tomato, diced
10 Strips of Cooked Bacon, Crumbled
1 Avocado, diced
2 Hard Boiled Eggs, sliced twice
1 Green Onion
1 Cup Blue Cheese Crumbles
4 Thick Slices Deli Turkey
Homemade Buttermilk Ranch Dressing (recipe below)
Wash and Chop the Iceberg Lettuce. Evenly distribute into Salad Bowls. Organize the Tomato, Bacon Crumbles, Avocado, Blue Cheese Crumbles, Hard Boiled Egg, Green Onion & Turkey onto the top on the Lettuce in Rows. Serve immediately or refrigerate till ready to serve.

Quinoa and Cranberry Salad

1 Cup Red Quinoa
2 Cups Water
1/2 Bunch Green Onions, finely sliced 
3/4 Cup Dried Cranberries
1/2 Cup Chopped Walnuts
3 TBSP Sherry Vinegar
1 TBSP Extra Virgin Olive Oil
Sea Salt
Fresh Cracked Black Pepper
In a Medium Sauce pan, bring water to a boil. Add Quinoa and cook on medium heat till all of the water has been absorbed. Remove from heat and allow it to cool to room temperature. In the serving dish, combine all dry ingredients and spices, then slowly add the Quinoa. When Ready to serve, combine the Sherry Vinegar and Olive Oil to make a dressing that can be added as desired. 

Oriental Slaw

1 Bag Cole Slaw
1 Cup Shaved Almonds
5 Green Onions, Diced
4 TBSP Sesame Seeds
1/2 Red Onion, Diced
1 Bag Ramen Noodles
1/2 Cup Sunflower Seeds
Dressing:
1/4 Cup Soy Sauce (Reduced Sodium)
1/4 Cup Lemon Juice
2 TBSP. Fresh Ginger
1/4 Cup Olive Oil
2 TBSP Apple Cider Vinegar
1 TBSP White Sugar
1 TBSP Brown Sugar
2 tsp. Sesame Oil
1 tsp. Sea Salt
3 tsp. Black Pepper
Blend all ingredients together for the dressing and set aside. In a Large bowl, Combine the Cole Slaw, Almonds, Sunflower Seeds, Red and Green Onions and Sesame Seeds.  Crush the Ramen Noodles well and add to the Slaw. Refrigerate till ready to serve. Toss the Slaw in dressing till completely covered. 


Steak Salad

(Recipe Coming Soon)

Grains

Homemade Fettuccine

2 Cups Flour, preferably Semolina

1/4 Cup Water

1 TBSP Olive Oil

1/2 tsp. Salt

2 Egg Yolks

Mix all ingredients together until completely combined. 
Use a pasta machine to flatten and cut the fettucine to it's precise size. 
or
roll the dough out with a rolling pin onto a floured surface. Once the dough is thin enough, cut it into 12 in. x 1/2 in. strips. 
toss the fettucine in more flour and let it sit for at least 10 minutes. 
Bring a large pot of water to a boil, add the pasta and cook for 2 minutes. Unlike dried pasta, fresh pasta only takes a few minutes to be "al' dente"
drain the fettucine and toss in your favorite sauce. I prefer Alfredo, with Chicken, Broccoli and Roasted Garlic Cloves. 

Homemade Butter 

(To Accompany your Homemade Breads)

2 Cups Heavy Cream

1 Pinch of Salt

Pour the Cream and Salt into a Large Bowl. Use an electric mixer on High (or food processor) to whip the Cream for 6-10 minutes. At first the cream will have soft peaks like whipped cream. A few moments after, it will start  to curdle and become thick. Whip until it's the texture you desire.

Baguette

Makes 2 Baguettes

3 3/4 Cups, All Purpose Flour, Sifted

2 tsp Salt 

2 TBSP Honey

1 1/2 TBSP Dry Active Yeast 

1/2 Cup Warm Water

1 Cup Warm Water

Cornmeal for Dusting, Optional

Flour to work with

Ice Cubes

Cooking Spray

In a Medium bowl, combine Yeast, 1/2 cup warm water and honey together. Give it a little stir and allow it to sit for 5 minutes. The water mixture should look foamy. Add the Flour and Salt. Mix gently using a plastic spatula. Slowly add the 1 cup of warm water and mix till all ingredients are well combined. If the dough is too sticky, add a little more flour. Lightly dust a flat, clean surface with Flour and turn the dough onto it. Using your hand, knead the dough for about 5 minutes. Press your thumb into it, if it bounces back, it's ready. Lightly spray the bowl with cooking spray. Form the dough into a ball and place into the bowl. Cover with a damp paper towel and allow the dough to rest for 25 minutes. Punch the dough down with your fist and divide into two even pieces. Shape the Baguettes, by folding the outside of the dough in towards the middle. The loaves should be 12 inches long and about 2 inches wide. Lightly spray a cookie sheet with cooking spray and dust with cornmeal. Flip the loaves onto the sheet, seam down. Score (make cuts) the tops of the loaves diagonally. Cover with the damp paper towel and let the Baguettes rise for 25 minutes, to double in size. 

Preheat the oven to 450 degrees Fahrenheit. Place a baking pan on the bottom of the oven and position your rack in the middle. Once the bread has risen for 25 minutes, place the cookie sheet into the oven. Immediately throw 4-6 Ice Cubes into the pan on the bottom, allowing the oven to fill with steam. Close the oven door as quickly as possible to prevent steam from escaping. Steam creates a crispy crust on your Baguette. Bake for 15-17 minutes. The Baguettes should be golden brown. 

Crostini 

1 Baguette (Recipe Above)

1 Cup Extra Virgin Olive Oil

1 Bulb Garlic

Cookie Sheet

Foil

Peel the Garlic Cloves and Mince them all. In a small bowl, stir the Garlic and Olive Oil and allow to infuse for 30 minutes. 

Turn Oven to 400 Degrees Fahrenheit, on the Broiler Setting.

Slice the Baguette into 1/4 inch slices. Use a Pastry Brush to cover each slice with the infused Oil. 

Cover the cookie sheet with foil and place as many slices as you can onto it. 

Broil for 4 minutes, then turn the Cookie sheet around and Broil for another 3 minutes. 

the bread should be golden brown and crunchy in the middle. 

Enjoy with a variety of dips, accompany with parmesan cheese, or top with fresh bruschetta. (recipe featured in "appetizers")

Lemon Poppy Seed Loaf

1/2 Stick Butter, Softened

3/4 Cup White Sugar

1/2 Cup Extra Virgin Olive Oil

2 Eggs

1/2 Cup Plain Greek Yogurt

Zest of 2 Lemons
1 2/3 Cups Flour
1/4 tsp Salt
2 tsp Baking Powder
3 1/2 TBSP Poppy Seeds
1 Loaf Pan, Lightly Greased

Preheat the oven to 350 degrees Fahrenheit 

In a medium bowl, Beat the Butter and Sugar into a Cream. Add the Oil, Yogurt, Lemon Zest and Eggs. Beat until smooth. Sift the Flour, Salt and Baking Powder into a small bowl then add the Poppy Seeds. Using a Spatula, Slowly mix the Flour mixture into the Medium bowl mixing till all ingredients are combined. Pour the Batter into the loaf pan and bake for 50 minutes or until a knife/toothpick comes out clean. 

Brioche Style Hamburger Buns

Makes 6-7 Buns

3 TBSP. Milk

2 tsp. Active Dry Yeast

2 1/2 TBSP. Sugar

1 Cup Warm Water

3 Eggs

3 Cups Bread Flour

1/3 cup All Purpose Flour

1 1/2 tsp. salt

2 1/2 TBSP Softened Butter

Sesame Seeds (optional)

In a small bowl, combine the Warm Water, Yeast, Sugar & Milk. Let sit for 5 minutes.

Beat 2 Eggs and add to the yeast mixture.

In a Large bowl, whisk the Bread Flour, All Purpose Flour & Salt. Add the butter and cut into the flour using a pastry cutter (or your hands) to make "crumbs" in the flour. Stir in the yeast mixture until dough forms. Pour the dough out onto a floured surface and knead for 7 minutes. (dough will be sticky) Shape the dough into a ball and place back into the large bowl. Cover with a damp towel or plastic wrap and let it rise for 1 1/2 hours. 

Line a baking sheet with wax/parchment paper and lightly spray with cooking spray.

Divide the dough into 6-7 equal parts. Roll each section into a ball and place onto the baking sheet, 2-3 inches apart. Cover with damp cloth or plastic wrap lightly sprayed with cooking spray. Let them rise for 1 hour.

Preheat the oven to 400 degrees Fahrenheit. Place a shallow pan of water on the bottom of the oven and arrange the rack in the center. Beat the remaining egg with one TBSP water and brush onto the top of the buns. Sprinkle with sesame seeds. Bake for 15 minutes, or until golden brown, turning the sheet halfway through baking. Cool on a rack. 

Kyle's Favorite Banana Nut Bread
I love surprising him with it!

 

5 Soft but not ruined Bananas

2 Cups Flour

1 Cup Sugar 

2 Eggs

1 1/2 tsp Baking Powder

1 tsp Baking Soda

1/4 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp salt

1 Small bag of Walnuts

Mix Flour, Baking powder, Baking Soda, Salt, Cinnamon and nutmeg well in a medium bowl. One mixed make a well in the center of it. 

Mash Bananas and add to Whisked Eggs. Add Sugar.

Pour into the Flour Well and Mix only till moistened. Fold Walnuts in.

Pour into a greased Bread Pan and Bake @ 350 till knife comes out clean. 

Buttermilk Pancakes

Kyle and I decided to make homemade Pancakes one morning with Buttermilk. Seriously the BEST we've Ever had!

2 cups all-purpose Flour

2 tsp. Baking Powder

1 tsp. Baking Soda

3 TBS. Sugar

2 Eggs, Lightly Beaten

3 Cups Buttermilk

4 TBS. Butter, Melted, plus 1/2 tsp for Griddle

Heat Griddle to 375 degrees F. Whisk together flour Baking Soda, Baking Powder and Sugar in a Medium Bowl. Add Eggs, Buttermilk & 4 TBS. Butter. Whisk to combine. Batter should have lumps. Heat Oven to 175 degrees F. Use a pastry brush to spread Butter onto Griddle.Using a 4 oz. Ladle (1/2 cup) Pour pancake batter into pools 2 inches away from one another. Cook about 2 1/2 minutes on the first side then 1 more minute on the other. Keep pancakes in the oven until ready to serve.

Cornbread

(photo to come)

1/2 cup cornmeal

1 1/2 cups flour 

2/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt 

1/3 cup oil

4 tablespoons melted butter 

1 tablespoon honey 

2 eggs, beaten 

1 1/4 cups milk

Preheat oven to 350º. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add the oil, melted butter, honey, eggs, and milk. Pour into a greased 8-inch square pan. Bake for 35 minutes. Serves 4 to 6

Cream Cheese & Blueberry Stuffed French Toast

Serves 4: 

4 Slices of Ciabatta Bread

5 Eggs 

1 tsp. Cinnamon 

1/2 tsp. Almond Extract (or Vanilla Extract)

Butter

1 Package Cream Cheese

1 TBSP. Powdered Sugar (Confectioners Sugar)

1/2 pint Fresh Blueberries

Beat the Cream Cheese and Powdered sugar until smooth. 

Scramble the Eggs along with the cinnamon & extract in a small bowl, then pour out onto a plate or pie tin. 

On medium heat, In a medium Skillet Melt enough Butter to cover the bottom. 

Dip one slice of Bread into the Egg Batter on each side and allow the excess Egg to drip off. Place onto the hot skillet and cook about 2-3 minutes on each side, or until golden brown. Place onto a paper towel to blot the grease. Continue cooking the remaining slices of bread. 

Cut all of the slices of Bread in half. Use two slices per person. Spread the Cream Cheese on one half of the bread, cover with Blueberries and top with the matching slice of bread. Dust with Powdered sugar & Indulge! 

Granola

3 Cups Rolled Oats

1/4 Cup Sunflower Seeds

1/2 Cup Almonds (slivered shown)

1/3 Cup Honey

1/4 cup Olive Oil

1/4 Cup Brown Sugar

1 tsp. Cinnamon

1/2 tsp Kosher Salt

1/2 tsp Vanilla

1/4 tsp. Almond Extract

1/4 cup Dried Cranberries

1/4 cup Raisins

Preheat Oven to 325 degrees F.

Line a baking sheet with wax paper.

In a large Bowl, mix Oats, Sunflower Seeds & Flax Seeds.

In a medium bowl whisk Olive Oil, Honey, Brown Sugar, Cinnamon, Salt, Vanilla Extract & Almond Extract Together.

Pour over oats and toss well.

Pour oat mixture onto baking sheet and bake for 20 minutes, stirring every 5 minutes.

Add the almonds after 10 minutes.

Let the granola cool and harden. Break into pieces and add the dried cranberries and raisins.

Store in an air tight container.

Bagels

Real "New York Style" Bagels. Moist and dense, the way one should be. 

Sponge- Make 4 hours prior

3 1/2 Cups Flour

2 1/4 Cups Water

3/4 tsp. Dry Active Yeast

Add all ingredient to a Large Bowl. Mix well and let sit for 4 Hours.

To make the Bagels- 

1 TBSP. Salt

1 TBSP. Honey

1 TBSP. Molasses

 3 Cups Flour

Baking Soda

1 Egg for the egg wash

Poppy Seeds, Cinnamon Sugar, Sesame Seeds, Dried Chopped Onions, or whatever toppings you prefer.

Add the salt, honey & molasses to the sponge mixture. ( I prefer to mix with my hands, to thoroughly mix everything together) Mix well. Add flour slowly and continue mixing. This will be a very thick dough. Remove from the bowl onto your counter top. Place a damp cloth over the dough and let it rise for 10 minutes. While the dough is rising, Fill a Large Pot with Water and bring to a boil. For every 1 Liter, add 1 tsp. of Baking Soda. Once boiling, bring down to a simmer.

Preheat your Oven to 450 degrees F. 

Prepare the baking sheet by placing a sheet of parchment paper onto it. 

Divide the dough into 12 parts. Round each piece and let them rest under a damp cloth for 5 minutes. 

To shape, take each ball of dough and flatten lightly with the palm of your hand. Make a hole in the center  using your thumb and place back on the counter to rest for 10 minutes. Turn the bagels over so that the bottom is now the top. Allow to rest until they look and feel puffy on top. They are now ready to boil. Place 3-4 at a time into the simmering water. They should float almost immediately. Let them simmer for one minute on each side. 

Remove them from the water and immediately place them onto the baking sheet. 

Whisk the egg & 1 tsp of water in a small bowl and brush each bagel lightly with the egg wash.

Then sprinkle your toppings on right away.

Place in the oven for 12 minutes, or until golden brown. 

Enjoy with Butter & Jam, Cream Cheese, or just plain. These are time consuming, but totally worth it!

Caprese Grilled Cheese Sandwich

Serves 2

4 Slices of Ciabatta Bread

4 TBSP Soft Butter

1 TBSP Fresh Minced Garlic

1 Tomato Sliced

A Handful of Fresh Basil Leaves (or Pesto, if you'd like)

4 Slices of Mozzarella Cheese

In a small bowl, Mix the minced Garlic and Butter together. Spread on one side of each slice of bread. In a medium skillet (on medium heat) Place a slice of bread butter side down topped with 2 slices of Mozzarella Cheese. Then top with another slice of Bread, butter side up. Cook until the cheese has melted. Open the sandwich and add 2 slices of tomato. Cook until the bread is Golden brown on both sides. Remove from the skillet. Open the sandwich and Place fresh basil leaves inside. Cut in Half and indulge! 

BBQ Chicken Pizza

2 Skinless Boneless Chicken Breasts

1 Cup Shredded Monterey Jack Cheese

1 Cup Shredded Mozzarella Cheese

1 Red Onion, quartered and Thinly Sliced

1/2 Bunch Fresh Parsley, Roughly Chopped

BBQ Sauce (Masterpiece used in photo)

Pizza Pan or Cookie sheet

1 Package Pizza Dough (can buy from most bakeries)

Marinate the chicken in a bowl with 1/2 bottle of BBQ sauce. Cook on a grill or george foreman grill. Once cooked through, Cut into cubes.  

Roll out the pizza dough with hands, on a floured surface, big enough to fit your pizza pan or Cookie Sheet. Bake in a 400 degree fahrenheit oven for 10 minutes. Take out of the oven and spread the remaining BBQ sauce onto the dough. Top with chicken, Jack and Mozzarella Cheese. Bake until the cheese has melted and started to brown. Add the Red onions and bake for 5 minutes. Remove from Oven and garnish with Fresh Chopped Parsley. 

Peanut Butter & Banana stuffed French Toast

This is a 2 person portion. 

4 Slices of Texas Style White Bread

1/2 cup Peanut Butter

2 TBSP. Butter

1/2 tsp. Cinnamon

1/4 tsp. Almond Extract

2 Bananas Sliced

3 Eggs

Maple Syrup

Whisk eggs, Cinnamon & Almond Extract together. Melt 1 TBSP of Butter in a large Skillet. Dip 2 pieces of Bread into the Egg mixture. Place onto Skillet and cook for 2 minutes on each side. Remove from the skillet and place on a serving plate. Melt the other 1 TBSP of butter in the skillet, and do the same to the other two slices of bread. Spread the peanut butter evenly onto the 4 slices of French Toast. Place Bananas onto the peanut butter. Combine two slices to make a sandwich. Cut down the middle diagonally. Enjoy with Warm Maple Syrup.

(This happens to have been Elvis Presley's  Favorite Food)

Autumn Spice Muffins
Oh...Scrumptious! These are wonderful on a cool Autumn Morning. 

Makes 6 Jumbo Muffins

Muffin Batter:

1 cup Sugar

1/2 Cup Unsalted Butter

3 Eggs

2 1/2 Cups Flour

2 tsp. Baking Soda

1 tsp. Ground Nutmeg

1/2 tsp Cinnamon

3/4 Cup Buttermilk

Streusel:

1/2 Cup Sugar

1/2 Cup Finely Chopped Walnuts

1/2 tsp. Cinnamon

1/2 tsp. Ground Nutmeg

Heat the oven to 370 degrees Fahrenheit.

Melt the Butter in the microwave or in a skillet.

In a mixing bowl, Whisk the Buttermilk, Sugar and Butter. Once thoroughly mixed, add the eggs and whisk for another minute.

Sift the flour, Baking soda, Nutmeg and Cinnamon into a separate Bowl. 

In a Large Bowl, Add the wet and dry ingredients alternately and whisk well.

Mix all Streusel Toppings together in a small bowl.

Use paper cups in the muffin tin and fill each cup with 1/3 cup batter. Add a full rounded TBSP of the Streusel mixture on top and bake immediately.

Bake @ 370 for 30 Minutes. A toothpick should come out clean. 

Flour Tortillas 

Makes 12 Tortillas

3 Cups All Purpose Flour

2 tsp. Baking Powder

1 tsp. Salt

5 TBSP Shortening

3/4 Cups Warm Water  

In a medium bowl, mix the Flour Salt and Baking powder by hand. 

Cut the Shortening into the Flour with a Pastry cutter until it is fully mixed and in little pieces. 

Slowly add the water and continue using the pastry cutter until a soft (not sticky) dough forms. 

Roll out onto a floured surface and cut into 12 pieces. Form each piece into a ball and cover will a damp cloth for 10 minutes.

If you have a tortilla press, this is where you would use it. If not, 

Using a flour covered rolling pin, roll the dough into very thin circles the size you would like.

In a Skillet or on a Mexican Cast Iron Skillet, Turn heat to medium and cook the tortillas one at a time moving them around lightly with your fingers so that they don't burn, and cook evenly. They should have a few Golden brown spots on the and should flimsy and able to roll into a burrito without breaking.

Dutch Oven Artisan Bread

 Makes: 1 Large Loaf (make a day ahead)

1 Dutch Oven (mandatory)

6 Cups Bread Flour

1/2 tsp Dry Active Yeast

2 1/2 tsp Salt

2 2/3 Cups Cool Water

In a large bowl, combine all dry ingredients. Add water and mix till everything is mixed well. should be wet and sticky, add a tsp or more water if not. Cover with plastic wrap and allow to rest for 12-15 hours on the countertop at room temperature. The dough should be covered in little bubbles when its ready.

Roll the dough onto a clean, floured surface. Knead for about 2 minutes constantly bringing the outsides of the bread in towards the middle. Tuck the center in and make a ball. Dust a clean medium sized kitchen Cloth with Flour and place the dough ball in the center with the seam side down. Dust the top of the dough with flour and cover with the rest of the towel. Allow the Dough to rise and double its size, About 2 Hours. In the last 30 minutes of rising, place the Dutch Oven (with the lid on) into the regular Kitchen oven and turn the temperature to 400-450 degrees fahrenheit.

Remove the extremely hot Dutch Oven and flip the bread into it so that the seam side is facing up. Cover with the lid and Bake for 40-50 Minutes. Remove the lid and Bake for another 10-15 minutes. The dough will gain most of it's color during this stage. The center of the bread should measure at 200 degrees fahrenheit. Place on a cooling rack and allow to cool. Once the bread stops crackling, you will really hear it crackling, you can cut into it. This bread is so simple and takes very little effort. Though time consuming, it's completely worth the fresh taste! Buttered, with Olive Oil or just by itself, it's just amazing!

Spanish Style Rice

1 Cup White Rice

1 TBSP Olive Oil

1 Can or 2 Cups, Chicken Broth

1 Can Red Enchilada Sauce

1 Yellow Onion, chopped

1/2 tsp Black Pepper

1/4 tsp Garlic Powder

In a Skillet, Heat the Olive Oil on Medium heat. Add Rice and Onion, mix so that the rice is covered in oil and cook until the kernels are slightly changing color. Do not let them get brown. Add the Chicken Broth and Enchilada sauce. Sprinkle the spices on top. Cover, bring the heat down to Low and simmer for 30 minutes. Rice will completely absorb the broth. 

Pasta

Gnocchi Alla Sorrentina 

(One day, I may learn to make homemade.. but I think most store bought Gnocchi is just fine)

2 Cups of pre-made Gnocchi

2 Cans of Tomato Sauce

1 TBSP Extra Virgin Olive Oil

1 Tomato, Diced

1/2 Tsp Sea Salt

1/4 tsp Dried Basil

1/4 tsp Dried Oregano

1/8 tsp Black Pepper

6 Slices Mozzarella Cheese, Diced

5 Fresh Basil Leaves

2 TBSP Freshly grated Parmesan Cheese

Preheat the Oven to 350 Degrees Fahrenheit

In a Large Skillet, Heat the Olive Oil and add Tomatoes and Salt. Saute till tender. Add the Tomato Sauce, Dried Basil, Oregano, Black Pepper and Bring to a Simmer.

In a Medium Pot, Fill 3/4 with Water and bring to a boil. Cook the Gnocchi according to the packaging. Once cooked, Drain and add to the Sauce. Mix around and make sure each piece is covered in sauce. Add the Gnocchi to an oven safe dish/dishes (if you're making individual servings). Sprinkle the Mozzarella Cheese all over the top and place into the oven. Bake till the cheese is melted, but not Brown. To Garnish, add the Fresh Basil and Grated Parmesan Cheese.

Pasta Per Una 

A perfectly quick dish for those nights you want a homemade meal but only need to make enough for one.

Thin Spaghetti, one portion 

1/2 Pint Grape Tomatoes

5 Cloves Fresh Garlic, Chopped

2 TBSP Fresh Parsley, Chopped

2 TBSP Olive Oil

1 TBSP Butter

Sea Salt

Fresh Cracked Black Pepper

Fresh Shaved Parmesan Cheese

Pinch of Red Pepper Flakes

Fill a medium pot 3/4 of the way with water and a pinch of Sea Salt. Bring the water to a boil and cook the pasta for 6-7 minutes.

In a skillet on medium heat,  melt the Butter & Olive Oil together. Add the Garlic and sauté for 3 minutes. Add the grape tomatoes & cook until they start to burst open. Remove from heat and sprinkle with the red pepper flakes & a bit of black pepper. 

Drain the pasta, and pour it into the skillet. mix well, garnish with parsley and Parmesan Cheese.

Fettuccine Alfredo with Chicken, Broccoli & Sauteed Garlic

Serves: 4
1 Box of Fettuccine Pasta

4 Skinless Boneless Chicken Breasts Cooked

1/2 Head of Fresh Garlic

2 Cloves Fresh Garlic Minced

1 Head of Broccoli

1/2 White Onion Minced

Black Pepper

Salt

2 1/2 cups Grated Parmesan Cheese

1/2 Cup Freshly Chopped Parsley (or 3 TBSP Dried Parsley)

8 TBSP. Butter

2 Cups Heavy Cream

Season Chicken with salt and pepper. Place in a greased baking dish and Bake at 350 for 40 minutes. 

Sauce:

Melt 6 TBSP. Butter in a doubler boiler. Saute the Minced Onions and minced Garlic Cloves in the butter until soft. Add Heavy Cream and bring to a simmer. Simmer for 5 minutes then add 2 Cups of Parmesan cheese. Once the Cheese is melted, season the sauce with 1/8 tsp Black Pepper and Parsley. Turn heat off and cover until ready to use. 

In a Large pot, Boil water for the pasta and cook according to the manufacturers directions. 

In a small skillet, Melt 2 TBSP Butter. While melting, Peel the cloves of the 1/2 head of garlic and cut into fourths. Saute the garlic until Golden Brown. 

In a medium pot with a steam basket, Steam the Broccoli.

Strain the pasta and return to the pot. Add the sauce and mix throughout the pasta. Mix in the chicken. Once plated, top with the Garlic & Broccoli. Garnish with grated Parmesan Cheese and Parsley. 

Shrimp Scampi 

1 Lb. Pasta, Fusilli or Angel Hair 

1 TBSP Sea Salt

1 Lb Shrimp, Uncooked, Peeled and deveined 

3 TBSP Butter

1 TBSP Extra Virgin Olive Oil (EVOO)

1/2 Small White Onion, Diced

5 Cloves  Garlic, Minced

1/8 tsp. Red Chili Flakes

1/4 Cup Dry White Wine, (Chardonnay or Vermouth)

4 TBSP Italian Parsley, Finely Chopped

Juice of 1 Lemon

1/4 Cup Fresh Grated Parmesan Cheese

Fresh Cracked Black Pepper

In a large pot, Boil Water and add Sea Salt. Cook pasta according to box instructions. 

In a large skillet, Heat the Butter and Olive Oil. Add the diced onions. Saute till the onions become translucent. Add Garlic and Red Chili Flakes, Saute for 3 minutes. Add the shrimp. Cook for 1 minute, turn and cook for 2 minutes. Remove from the Skillet and set aside. In the same skillet, add the White Wine & Lemon Juice. Simmer for 1 minute. Remove from heat and add Parsley and Black Pepper. 
Strain Pasta and Dress it with Sauce. Place Shrimp onto the Pasta and Garnish with Parmesan Cheese.

Pasta Alla Vodka with Chicken

16 oz. Dried Pasta (Orchiette shown)

1 16 oz can Whole Tomatoes 

2 TBSP. Olive Oil

1/4 Cup Minced Onion

2 Cloves Minced Garlic 

2 TBSP Tomato Paste

1/2 tsp. Salt

1/2 tsp. Red Pepper Flakes

1/3 Cup  Vodka

1/2 Cup Heavy Cream

1/4 cup Freshly Chopped Basil

Parmesan Cheese

2 Cooked Chicken Breasts Sliced

In a large pot, Boil salted water and cook pasta according to directions.

Divide tomatoes in half. Put 1/2 of them into a blender and puree until smooth. Roughly Chop the remaining tomatoes. combine the puree and the tomatoes equaling about 2 cups. In a large Sauce Skillet or Pan, Heat Olive Oil. Add the Minced Onion and Tomato Paste. Cook till onions are soft. Stir in the  Garlic and Red Pepper Flakes. Simmer for about 30 seconds. Add the tomato mixture and salt. Remove from heat and add the Vodka. Return to heat and simmer for 8-10 minutes so that the alcohol cooks off. Stir in the cream and cook until the heated through. 

Strain the pasta and save about 1/4 cup of the water. Add the pasta to the sauce and toss, allowing the pasta to absorb the flavors. Add Pasta water if the sauce is too thick. Stir in the basil and plate the pasta. Garnish with Freshly grated Parmesan Cheese and Enjoy! 

Gnocchi con Pesto

(One day, I may learn to make homemade.. but I think most store bought Gnocchi is just fine)

Pesto Sauce:
2/3 Cup Fresh Basil Leaves
1/3 cup Extra Virgin Olive Oil
1/3 Cup Grated Parmesan Cheese
1 Garlic Clove
1/8 tsp Black Pepper
1/4 tsp Sea Salt
2 TBSP Pine Nuts
In a food processor preferably (or blender) Place all ingredients in and mix till smooth.
2 Fresh Basil Leaves
2 TBSP Freshly grated Parmesan Cheese
In a Medium Pot, Fill 3/4 with Water and bring to a boil. Cook the Gnocchi according to the packaging. Once cooked, Drain and add to the Sauce. Mix around and make sure each piece is covered. To Garnish, add the Fresh Basil and Grated Parmesan Cheese.

VEGETABLES

Melanzane Alla Parmigiana

2 Eggplants

Sea Salt

1/4 Cup Olive Oil

1 Cup Flour

1 Onion, Diced

1 Clove Garlic, Minced

1 Large Jar/Can Crushed Tomato

1/4 tsp. Black Pepper

2 Cups Mozzarella Cheese, Shredded

1 Cup Parmesan Cheese, Grated

Wash Eggplants. Slice into 1 inch thick rounds. Place onto Paper towels and Sprinkle with salt. Allow the salt to work into the Eggplant and bring out the moisture. After about 30 minutes, pat the slices dry. In a large skillet, heat the Olive Oil. Coat the eggplant slices with flour & place into the hot oil. Once they turn golden brown, remove from the oil and place them on a dry paper towel. In the same skillet, add the onions. Saute until translucent. Add the Garlic and saute for 1 minute. Add the Crushed Tomato and Black Pepper. Simmer for 10-15 minutes. 

Prepare for the baking of the Parmigiana by brushing a light coat of Olive oil on the bottom of a 9x13 baking dish and preheating the oven to 450 degrees Fahrenheit. Once the sauce has simmered for 15 minutes. Add a light layer of tomato sauce, then place the eggplant in. Add another layer of sauce, followed by Mozzarella and a bit of parmesan. Continue this process until all of your ingredients are used. (Similar to a Lasagna). Place the dish into the oven and bake for 45-50 minutes. The cheese should be completely melted with the top layer starting to brown. Serve alone or with pasta. 

Sweet Potato & Onion Side Dish

SERVES: 4-5
2 Sweet Potatoes
1 Yellow Onion, Chopped
3 Cloves Garlic, Peeled & Diced Well
2 TBSP Extra Virgin Olive Oil
Salt
Black Pepper
Peel the Sweet Potatoes and cut into cubes. Add them to the Skillet along with the Chopped Onions and Diced Garlic. Cook for about 8 minutes, stirring every once in a while. Allow the vegetable
Heat the Olive Oil in a Skillet on medium.



Smashed Potatoes

20 Small Red Potatoes, washed
Sea Salt
Fresh Cracked Black Pepper
2 TBSP Extra Virgin Olive Oil
1 tsp. Dried Thyme
In a large pot, Fill with potatoes and water. Bring the water to a boil and cook for 30 minutes. Drain the water and cover for 10 minutes. Preheat the oven to 375 degrees Fahrenheit. Brush a baking sheet with Olive Oil and pour the potatoes onto it. Using the bottom of a cup, gently smash each potato. Drizzle the Olive Oil onto the them and sprinkle them with Thyme and as much Salt and Pepper as you prefer. Place in the oven and bake for 40 minutes. 

Sautéed Green Beans with Fresh Garlic

1 Lb. Fresh Green Beans
2 TBSP Extra Virgin Olive Oil
4 Cloves Fresh Garlic, Minced
1 TBSP Butter
Sea Salt
Wash the Green Beans and Cut the ends off. 
In a large Skillet, Heat the Olive Oil and Butter on Medium heat. 
Place the Green beans into the Skillet and Sauté for 10 minutes. Add the Garlic and Sauté for another 5 minutes. 
Remove from heat and sprinkle with Sea Salt.

Twice Baked Potatoes

2 Large Potatoes

1 Cup Cheddar Cheese, Shredded

2 TBSP Butter

1/4 Yellow Onion, Minced

1 Clove Garlic, Minced

4 Strips Bacon

2 Green Onions, Sliced

4 TBSP Sour Cream

Olive Oil

Black Pepper

Preheat oven to 400 degrees Fahrenheit

Wash the potatoes and prick them several times with a fork. Rub with a bit of Olive Oil and place into the oven and bake for one hour.

Cook the Bacon in a skillet until crispy. Place on a paper towel to cool. Saute the Yellow Onion and Garlic in the bacon grease.

Take the potato out of the oven and allow to cool for a few minutes. Cut in half long ways or short ways depending on how you'd like your twice baked potatoes to look. ( short ways shown in photo. )

Scoop the potato pulp from the the skins, leaving enough to keep the skin sturdy. In a Medium mixing bowl add the Potato Pulp, Butter, Sour Cream, Garlic-Onion Mix, Green Onions and a bit of Black Pepper. Mix all of the ingredients together. Use an electric mixer if you like really smooth potatoes.

Spoon the potato mix back into the skins and top with cheese and bacon.

Place back into the oven and bake until the cheese is bubbly.

Sautéed Balsamic Brussel Sprouts

20 Brussel Sprouts
3 TBSP Olive Oil
2 Cloves Garlic, Minced
2 TBPS Balsamic Vinegar
Black Pepper
Crumbled Feta Cheese
Wash and cut Brussel Sprouts into quarters.
In a large skillet, heat Olive Oil on medium heat and sauté garlic. Add the sprouts and sauté till golden brown and slightly crispy. Drizzle with Balsamic Vinegar and give them a quick toss. Remove from heat, sprinkle with a little black pepper and feta cheese. 


 Parsley Potatoes

3 Russet Potatoes

1 Small bunch fresh Parsley, Chopped

2 Cloves Garlic, Minced

3 TBSP Extra Virgin Olive Oil

1/2 tsp Sea Salt

1/4 tsp Fresh Cracked Black Pepper

Bring a large pot of water to a boil. 

Wash, peel and cut Potatoes into bite size chunks. 

Add to the boiling water and cook until a fork can pierce and come out easily.  Strain water. 
Heat Olive oil in a skillet. Sauté Garlic. Remove from heat, add potatoes, Salt, Pepper and Parsley. Stir till potatoes are completely covered. 

Artichokes with Garlic Butter

Whole Artichokes (1 per person)

1 Clove Garlic, Minced

1/2 Lemon

Butter, Melted

In an extra Large pot, Fill 3/4 of the way with Water. Bring to a Boil.

Snip the sharp ends off of the Artichoke leaves with kitchen shears. 

Add Straight to the boiling water. Squeeze the juice of the 1/2 lemon into the water and place the lemon in as well.

Boil for 40 Minutes Covered.

Melt the Butter and stir in the minced Garlic. 

To Eat: Take the outer leaves off one by one and hold like you would a potato chip. You should be able to see the edible part pretty clearly. It's lighter in color and at the base of the leaf where it was attached to the heart. Dip it into the Butter and gently scrape the tender Part off of the bottom of the leaf by putting the leaf in your mouth, closing your teeth on it and pulling the leaf outwards. Discard the rest of the leaf. Once you get to the Translucent/purple leaves, Remove them. You will come to a hairy looking center. Remove the "choke"/hair with a fork. Then you will have the Heart!

The heart of the artichoke is the most prized portion and often the only part some people eat. Cut in to bite size pieces, dip into the butter and Enjoy. 

Sweet Potato Fries with Spicy Lime Sauce

1 Bag of Sweet Potato Fries or 3 Fresh Sweet Potatoes

3/4 Lime, Juice

1/2 Cup Mayonaise

1/4 tsp. Red Cayenne Pepper

2 TBSP. Olive Oil

2 1/2 tsp. Cornstarch

Salt 

Black Pepper

In a Small bowl, Mix the Lime Juice, Mayo and Cayenne Pepper. Cover and refrigerate until ready to use.

If using store bought fries, follow the manufacturers cooking Instructions and Enjoy with the Chipotle Lime Sauce. 

For Homemade Fries:

Wash the Potatoes and Slice them into thin fries using a Mandoline or knife. 

Preheat the oven to 450 degrees Fahrenheit. 

In a Medium bowl, toss the fries into the Olive Oil, just enough to lightly coat them. Season with a little salt, pepper. And Sprinkle with the Cornstarch. Cost all of the fries well. 

Arrange the fries evenly onto a non-stick baking sheet.  Bake for 15 minutes, then turn the fries over so that they are evenly crispy. Bake for another 10-15 minutes. Remove from the oven, allow to cool for 2-3 minutes. Enjoy!

Baked Butternut Squash & Sweet Potato Fries

1 Butternut Squash

2 Sweet Potatoes

2 TBSP. Paprika

1 TBSP.  Garlic Powder

1 TBSP Sea Salt

1 1/2  tsp Black Pepper Black Pepper

2 TBSP. Onion Powder

1/2 tsp. Cayenne Pepper

1 1/2 tsp. Cumin

5 TBSP Coconut Oil

Preheat the oven to 400 degrees fahrenheit. Top a cookie sheet with a cooling rack and set aside. 

In a medium bowl mix all of the spices and the coconut oil.  Wash and peel all of the vegetables. Slice into fries and place them all into the spice mixture. Toss well so that all of the fries are evenly coated. Organize the fries onto the cooling rack and bake for 40 minutes. 

EGGS

Eggs Benedict

You need time and patience to make this dish, but makes for a lovely breakfast or Brunch.

1 English Muffin

2 Eggs

2 Slices Canadian Bacon

Hollandaise Sauce:

3 Eggs Yolks Whisked

2 TBSP Water

1 TBSP Lemon Juice

Pinch of Cayenne Pepper

Pinch of Salt

1/2 Cup Butter, cut into thirds

In a medium Pot, Simmer water & Poach the 2 Eggs

http://www.youtube.com/watch?v=XB3sUY0gZr4

Slice the English Muffin in half and Toast till golden brown.

Cook the Canadian Bacon in a skillet. Slightly Browning each side.

In a Double Boiler, once the water is boiling, Add 3 Eggs Yolks, 2 TBSP Water, 1 TBSP Lemon Juice, salt and Cayenne. Whisk lightly. Once warm, add the 3 chunks of butter one at a time, whisking till melted and thick. (Be cautious not to over whisk, or over heat the sauce. It will become to thick to pour over the eggs.)

Quiche Lorraine 

Serves: 4

Pie Crust:

1 Cup Flour

6 TBSP Crisco

1/2 tsp Salt

2 TBSP Cold Water

Cut the crisco into the flour using a pastry cutter. Add the salt and water and mix till its a soft dough. Roll into a ball and refrigerate for 20 minutes. Roll out onto a floured surface. and cut into a circle the size of a pie tin. Place into the pie tin and Bake @ 400 degrees Fahrenheit for 10 minutes.

Quiche:

1 TBSP Butter

2 Eggs, Beaten

1/2 Onion, Chopped

1 Cup Cooked Ham, Diced

1/2 Box Frozen Chopped Spinach, Drained

3/4 Cup Swiss Cheese, Shredded

1 small can of Mushrooms (optional)

1/2 Cup Milk

1/2 Cup Light Cream

1 Pinch Salt

1 Dash Black Pepper

Melt the Butter in a skillet and saute the Onions. Drain the grease from them and place in a Large mixing bowl, whisk all of the other Ingredients together and pour into the Baked Pie Crust. Lower the heat of the oven to 375 degrees and place the Quiche in and bake for 30-40 minutes or until a knife comes out clean. 

POULTRY

"Dinner with Maral"
Chicken Tikka Masala

4 Boneless Skinless Chicken Breasts, Cooked & cut into bite size pieces.
5 Garlic Cloves, Minced
2 tsp. Ginger Powder
2 tsp. Garam Masala
2 tsp. Ground Coriander
2 tsp. Cumin
1 TBSP Sea Salt
4 TBSP Butter
1 Yellow Onion, Diced
1 1/2 TBSP Red Chili Paste ( a little more if you like it spicy)
1 extra small Can Tomato Paste
1 28oz. Can Crushed Tomatoes
1/4 Cup Water
1/3 Cup Chopped Cilantro
2 Cups Original Unsweetened Almond Milk
In a small bowl, mix the Garlic, Ginger Powder, Salt, Ground Coriander, Garam Masala and Cumin. Set aside.
In a large pot, melt the butter on medium heat. Add Onion and sauté. Once the onion is translucent, Add the Tomato Paste, Chili Paste and spice mixture. Cook for 5 minutes. 
Pour in the Crushed Tomatoes and Water. Bring to a boil, reduce heat and simmer until sauce thickens, about 10 minutes. Stir Occasionally.
Add the Almond Milk. Cover and let simmer for 30 Minutes.
Toss Chicken in the sauce, Plate and Garnish with Cilantro.
Serve with Naan Bread and Basmati Rice.

Chicken Marsala Mia

Serves: 6

3 Boneless Skinless Chicken Breasts, Butterflied

2 Cups Fresh Mushrooms

1/2 Bottle Marsala Wine

6 Asparagus Spears

1/4 Cup Cream

1 1/2 Cups Beef Broth

3 TBSP Flour

Angel Hair Pasta

6 Slices of Mozzarella Cheese

1 Clove Garlic, Minced

1/4 Cup Onion, Minced

Extra Virgin Olive Oil

In a Medium Skillet, add 1 TBSP Olive Oil and cook the Chicken thoroughly.

In a Large Skillet, Heat 2 TBSP Olive Oil. Saute the Garlic and Onions. In a Small Skillet, Saute the Mushrooms. Once Browned, Drain the excess water and add them to the Large Skillet. Stir in the flour and whisk until thickened. Add the Wine, and reduce by 1/2. Add the Beef Broth and cream, Simmer for 5 minutes. Stir Occasionally. Add the cooked chicken to the sauce and simmer for another 5-10 minutes. 

Steam the asparagus for 4 minutes. 

Boil water for the pasta and start cooking according to directions on the pasta box.

In a baking dish Spray with cooking Spray and place the chicken evenly on on the bottom. Top each Piece with 1-2 TBSP of the Marsala Sauce, 1 spear of Asparagus and 1 slice of Mozzarella cheese. 

Place in the oven under the broiler set on high for about 5 minutes, or until the cheese is bubbly.

Serve with the pasta on the side. 

Chicken Marsala & Pasta with Mushrooms

This is a great "show off" dish for dinner parties.

2 Chicken Breasts

2 Cups Mushrooms Sliced

1/4 bottle Marsala Wine

1 1/4 Cups Chicken Broth

1 TBSP Garlic Minced

Flour

Salt

Pepper

Pasta

2 TBSP Butter

Olive Oil

Pound Chicken so it is thin. Heat Olive oil in a skillet. Mix Salt, Pepper and Flour in a Medium Bowl. Dredge Chicken in Flour mixture and place onto hot oiled pan. Cook 3 minutes on each side so that they are golden brown. Place onto a paper towel to the side.

Cook pasta in a pot of boiling Salt water According to Directions on the package.

Melt Butter in the used skillet. Add Garlic and Mushrooms. Saute'. Once The Mushrooms are soft Hit the pan with the Marsala Wine. Simmer and let it become thick. Add 1 or 2 TBSP of Flour and the Chicken Broth. Once the Sauce is thick and bubbling, add the chicken and let it sit until cooked through.

Plate the chicken and pour the remaining sauce over the pasta.

Sesame Chicken

A family recipe

Serves 2

2 Skinless Boneless Chicken Breasts

1/2 Cup Soy Sauce

4 TBSP. Melted Butter

1/4 Cup Sesame Seeds

2 Sleeves of Ritz Crackers crushed

1/4 tsp. Ground Ginger

Preheat oven to 450 degrees Fahrenheit 

In a medium bowl, combine soy sauce, ground ginger and melted butter. In another medium bowl, combine crushed Ritz crackers & sesame seeds. Cut the raw chicken into strips or bite size pieces. Soak the pieces in the soy sauce mixture and then coat them with the ritz cracker mixture. place onto a foil covered cookie sheet 1/2 inch apart. Bake for 15-20 minutes. The breading should be golden brown. Always check to make sure the chicken is cooked through. 

I like to serve this with Rice. SoyVay Sesame sauce is delicious over the entire dish. You could also just use more soy sauce. Or I like to dip the chicken in a spicy mustard sauce that I make from, 2 parts Dijon Mustard, 1 part Horseradish. 

Coq Au Vin

1 Cup Mushrooms, Sliced

4 Chicken Thighs

4 Chicken Drumsticks

5 Slices Bacon

1/2 Bottle Red Wine, (Cabernet, Pinot Noir or Merlot)

1 Cup Chicken Stock

1 Small Onion, Sliced 

4 Carrots, Sliced

2 Cloves Garlic, Minced

1 Package Button Mushrooms, Cleaned & Quartered

1 Cup Pearl Onions

Salt & Pepper to Taste

2 TBSP Butter

2 TBSP Flour

5 Fresh Thyme Sprigs
In a Dutch Oven, Cook the Bacon. Once cooked, save the grease and dice it all. Cook the chicken in the grease. About 8 minutes on each side, should be golden brown. Once cooked through, Remove from the pot and place to the side. Add the carrots, sliced onions and garlic. Sauté till soft. Add the Chicken Stock and Red Wine. Bring to a boil and add the Cooked Chicken, Thyme and Bacon. Bring to a Simmer and place in a 250 degree Fahrenheit oven. Cook for 30-40 minutes. 

In a Skillet, Saute the Mushrooms in 2 TBSP Butter. Once cooked, add to the pot along with the Pearl Onions. Add the 2 TBSP flour to the remaining butter and make a roux. Whisk the roux into the pot.

Remove the pot from the Oven and Serve over Fresh Mashed Potatoes. 

inspired by Lindsay Green

Chicken Chimichangas 

Serves: 4

4 Large Flour Tortillas

2 Chicken Breasts, Cooked & Shredded

1/2 Can Red Enchilada Sauce

2 Cups Colby Jack Cheese, Shredded

1 Tomato, Diced

Sour Cream or Melted Queso

Pickled Jalapeños

1 Lt. Canola Oil

In a Large Skillet, fill with oil and heat.

Fill each Flour Tortilla with 1/4 Cup Shredded Chicken. 2 TBSP Enchilada Sauce, 1/2 Cup Colby Jack Cheese and Roll into a Burrito. To insure the Chimichanga doesn't fall apart during frying, secure with a toothpick. Once the oil is hot (the bottom of a wooden spoon will cause bubbles when pressed against the bottom of the skillet.) Place the Chimichangas in carefully. Fry about 30 seconds on each side. They should be golden brown. Allow to cool on a paper towel and Remove the toothpick. Garnish with Sour Cream (or melted Queso) Tomato & Jalapeno. You can also top with Black Olives, Onions or Green Onions. What ever you prefer.

FISH

Baja Cerveza Fried Fish Tacos

Makes 8 Tacos

White Corn Tortillas

2 Cups Shredded Cabbage

1 Cup All Purpose Flour

2 Halibut or Mahi Mahi Fillets cut into 1/2 in strips

1 Can of Tomatillo Salsa or Homemade

Fresh Ground Black Pepper

1 tsp. Salt

Frying Oil

1 Lime

Beer Batter- 

1 1/2 Cups All-Purpose Flour

1 tsp. Salt

1/2 tsp. Fresh Ground Black Pepper

1 Cup Dark Mexican Beer

Mix the Flour, Salt and pepper in a Medium bowl. Add beer and whisk together until smooth. Allow to rest for 10 minutes before using. 

Cream Sauce-

2/3 Cup Sour Cream

1/3 Cup Mayonnaise

 3 TBSP. Fresh Lemon Juice

1 tsp. Grated Lemon Zest

Salt & Pepper to taste

Mix all ingredients together in a medium bowl and refrigerate until ready to use. 

-In a large skillet, Heat oil until a deep fry thermometer reaches 350 degrees F. or when the end of a wooden spoon sizzles when inserted into the oil. On a Large plate, combine the flour and salt and pepper. coat the fish in the flour mixture, then dip into the beer batter. Fry the fish until golden brown and cooked through. About 5 minutes. Place onto a paper towel to drain. 

To assemble- Warm the tortillas in the oven, on the stove top or in a microwave, fill with 1-2 pieces of fried fish. Top with Cream, Shredded Cabbage, Tomatillo Salsa & Lime Juice.

Blackened Salmon

1 Salmon Filet, uncut 
1 Lemon & juice
1/4 Bunch Fresh Parsley
Seafood Blackening Rub:
2 TBSP Paprika 
2 tsp. Cayenne Pepper
1 TBSP. Onion Powder
1 tsp Sea Salt
1 tsp Black Pepper
1/4 tsp Thyme
1/2 tsp Oregano
1/2 tsp Garlic Powder
1/4 tsp Coriander
Olive Oil
Combine the Spices together  and Rub onto the Salmon, Covering it thoroughly. Allow the flavors to absorb for at least 20 minutes and up to 4 hours in the refrigerator. When ready to cook the Salmon, Preheat a grill on medium high heat.  Brush with Olive Oil and place the Filet directly onto the grates, skin side up. Cook for 6 minutes then flip skin side down. Cook another 7 minutes and Slash with Lemon Juice and serve.




Boneless Tilapia with Pineapple-Mango Salsa

I've turned three people onto fish with this recipe. If you aren't found of fish, but you wish you were.. try this!

Boneless Tilapia Fillet

Blackening Seasoning

1 Mango chopped

1 can of Pineapple Chunks

1/2 Jalapeno diced

1/2 Red Onion diced

1 Lime

1/4 Bunch of Fresh Cilantro Chopped

Butter

Salt

Pepper

Cover the Tilapia with the Blackening seasoning. (I use Red Monkey Brand) While letting the fish soak up the spices, make the salsa. Mix the Mango cubes, Pineapple chunks, diced Jalapeno, Diced Onion & Chopped Cilantro together. Squeeze 1/2 of the Lime juice onto the salsa and add salt and pepper to taste. Chill while cooking the Fish. 

Melt Butter in the bottom of a non-stick skillet. Place the fish fillets directly onto it. Cook about 3 minutes on each side. Once fish is plated, add a generous amount of Pineapple-Mango Salsa on top. Enjoy with Black Beans and White Rice!

Tipsy Tequila Shrimp Tacos

Shrimp:

Bamboo Skewers 

1/4 Cup White Tequila

1/2 TBSP. Ground Cumin

1/4 TBSP Paprika

1/4 tsp. Cayenne Pepper

3 Cloves Garlic, Minced

Juice of 1 Lime

Zest of 1/4 Lime

Olive Oil

1 Bag Shrimp, Peeled and deveined (about 35)

Sea Salt & Freshly Cracked Pepper

1/4 Cup Fresh Cilantro, Chopped

Chipotle Cream Sauce:

1 Cup Mayonaise 

3/4 Cup Sour Cream or Mexican Crema

2 TBSP Lime Juice

1 tsp light Agave 

1 Chipotle Pepper, Minced (canned in adobo is fine)

Sea Salt

Tacos:

Warm Corn Tortillas

Garnish:

1 Tomato, diced

1 Cup Iceberg Lettuce, shredded

Lime Wedges

Chopped Fresh Cilantro

Red Onion, Diced 

Soak the bamboo skewers in water, if grilling on an open flame (or use metal skewers)

Marinade the shrimp for 15 minutes in: The Tequila, Cumin, Paprika, Cayenne, Garlic, Lime Juice, a pinch of salt and Pepper & a drizzle of Olive Oil. 

In a Medium Bowl, Combine the Mayonnaise, Sour Cream, Lime Juice, Agave, Chipotle and a pinch of salt. Refrigerate until ready to serve. 

Thread 5-6 Shrimp onto each Skewer. Heat up the grill, grill pan or flat top Skillet. Place the Skewers on and cook until pink. Well marked and nicely charred. About 40-50 Seconds per side. Squeeze Lime juice onto the shrimp and garnish with the chopped cilantro. 

Warm the tortillas, and top with shrimp, diced tomato, lettuce, Red Onion, Chipotle sauce, lime juice and cilantro. 

Serve with Black Beans.

Shrimp and Grits

Serves: 3
Grits:

2 Cups Chicken Broth

1 Cup Stone Ground Grits

1 TBSP Butter

3/4 Cups Heavy Cream

2 TBSP Garlan Garlic Cream Cheese (optional, but recommended)

Pinch of Salt

Pinch of Pepper

In a Medium Sauce pan, Bring the Chicken Broth to a boil and add grits. Lower the heat to a simmer and cook for 12 minutes. 

Add the Butter, Garlan Cheese and Heavy Cream. Stir well and cover to keep warm. 

Shrimp & Gravy:

1 TBSP Olive Oil

1 Medium Onion, Chopped

2 Cloves Garlic, Minced

2 Cups Chicken Stock

1 1/2 TBSP Flour

15-20 Medium Shrimp, Cooked and Peeled

3 Hot Italian Sausages, Sliced into 1 inch Rounds

1 Bay Leaf

1/4 tsp Salt

1/2 tsp Pepper

Fresh Parsley, Roughly Chopped

2 Green Onions, Chopped

In a Large Skillet heat the Olive Oil and Sauté the Onions and Garlic till soft. Add the Sausage and cook thoroughly. Add the Flour and stir to make a Roux. Now add the Chicken Stock, Shrimp, Salt, Pepper and Bay Leaf. Simmer for 7 Minutes stirring occasionally. 

Serve the Grits and Shrimp together and garnish with Parsley and Green Onions. 

Inspired by Ivy Reed

BEEF

Homemade Hamburgers

Makes 6 Hamburger Patties

1 lb. Ground Chuck Beef

1 lb. Ground Sirloin Beef

1 tsp. Fresh Ground Black Pepper

1/4 tsp. Salt

1/4 tsp. Paprika

1/2 Cup White or Yellow Onion Minced

1 Clove of Garlic Minced 

Mix all ingredients together & separate the meat into 6 equal parts. Form each part into a patty, making sure the centers are slightly thinner than the outsides. Heat a Grill and cook the patties according to your preference. The patties shown above are cooked to medium at 160 degrees Fahrenheit. 

Beef & Vegetable Stir Fry

1 Package of Stir Fry Style Beef

2 TBSP Sesame Seed Oil

2 Cups Broccoli Florets 

3 Carrots Sliced

2 Zucchinis Sliced

1 Cup Mushrooms Chunks

1 TBSP Butter

1 Yellow Onion Sliced

1 Cup Snow Peas

1/4 Cup Sesame Seeds

1 Cup Soy Sauce

2 Cups White Rice cooked according to package

Heat Oil in a wok. Cook the beef through and strain the grease. Put the Beef on a plate to the side. Melt the Butter in the wok and saute all of the vegetables. Add in the soy sauce and cover all of the vegetables. Add the beef back to the Wok and heat all of the ingredients. Place a serving of rice on plates and serve the Stir Fry right over it. Sprinkle with Sesame Seeds & Enjoy!

Burritos Rojo

Makes 4

1 Lb. Stewing Beef or Top Sirloin

2 Cans Red Enchilada Sauce 

1 Beef Bouillon Cube

2 Cups Shredded Colby Jack Cheese

1 Can Pinto Beans 

4 Large Flour Tortillas

Sour Cream 

Add the Beef, 1 Can of enchilada sauce and 1 beef bouillon cube into a crock pot on high for 4 hours.  

Drain the pinto beans and heat in a small skillet. Smash with a fork to make refried style beans. (or you can buy canned refried beans, this is just a healthier option with no lard) Add 1/4 cup of the beef to each Tortilla, 2 TBSP Beans, a little cheese and wrap into a Burrito. 

(For instructions on how to wrap a burrito visit - http://www.wikihow.com/Roll-a-Burrito)

Place in a greased 9x9 Baking Dish. Once all 4 Burritos are in the Dish, Pour 1 Can Enchilada Sauce over them and smoother with the remaining cheese. Place under a broiler for 2-3 minutes. Cheese should be bubbly. Drizzle with Sour Cream and Enjoy!

Gramma's Pasties

Making these with my Gramma is a memory I will never forget and always Cherish.

2 Cups Flour

12 TBSP Crisco

1 tsp. Salt

1/4 Cup Cold Water

1/2 lb. Ground Beef

1/2 Cup Chopped Onions

2 Potatoes Shaved

Cut Crisco into flour until mixed. Add salt and water. Form into 2- 3 balls and Refrigerate 30 minutes. Roll dough out onto floured surface. Cut into Circles the size of a Pie Tin. Return Circles to Refrigerator. Cut onions and slice potatoes. 

Fill Circle with 1 cup of potatoes, 1/2 lb Hamburger in each. and 2 TBSP. Onion. Fold in half and pinch middle all the way across the top. Will look like a football. Place onto a cookie sheet and Bake @ 400 degrees for one hour. Turning the cookie sheet at 1/2 hour mark. 

Serve with Ketchup.

Inspired By : Maria Teckley

Stuffed Bell Peppers

Serves 4

4 Fresh Green Bell Peppers

1/2 Cups White Rice, Cooked

1 Lb Ground Beef

1 Small Can Tomato Sauce

1 Cup Colby Jack Cheese, Shredded

1/8 tsp. Salt

1/4 tsp Black Pepper

1/4 tsp Garlic Powder

In a large Pot, Bring Water to a boil.  Place the whole Green Peppers in the water and flash boil. (5 minutes)

Pre Heat Oven to 400

In a Medium Skillet, Brown the Hamburger. Once cooked, add 1/2 the tomato sauce, Rice and Spices.

Cut the tops off of the Peppers. Place in a bottom covered with water, 9x9 Baking Dish. Fill each one with meat and rice mixture.

Top with extra sauce and cheese. Bake until Cheese is melted.

New Style Pot Roast

• 1 (3 to 4-pound) Boneless Chuck Roast
  1 tsp Pepper
  1 tsp Garlic Powder
  1 tsp Salt
  3 Potatoes, Peeled and Cut into 8ths
  4 Carrots, peeled and cut into 6ths
  2 TBSP Olive Oil
  1 White Onion, Sliced Thin
  3 Cloves Garlic, crushed
  2 Bay Leaves
  1 (10 3/4-ounce) can cream of mushroom soup
  1/4 cup red wine (I used Chianti)
  2 TBSP Worcestershire sauce
  1 Bottle Swanson Beef Stock
  Add the Salt, Pepper and Garlic Powder to a small bowl. Rub the seasoning into the roast on both sides. Heat oil in a skillet and brown the roast on all sides. Remove the meat and place into the Crock Pot. Add the Onions and Garlic to the Skillet and sauté for 3-4 minutes. Place in the crock pot. Combine the Cream of Mushroom Soup, Wine, Worcestershire Sauce and the Beef Stock. Pour over the roast. Add Bay Leaves, cover and cook on high for 7 Hours. 
  Half way through the cooking process, add the potatoes and carrots. Garnish with a fresh Sprig of Rosemary. If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of Flour mixed with 1/4 cup cold water, stirring constantly.

PORK

Grilled Pork Chops with Greek Style Salad & Warm Pita Bread

2 Pork Chops

1 TBSP Oregano

1/4 Cup Red Wine Vinegar

1 TBSP Olive Oil

1 Cup Plain Greek Yogurt

4 TBSP Fresh Chopped Dill (Dried dill can be substituted) 

5 TBSP Minced Cucumber

1 tsp Red Wine Vinegar

1 Large Tomato Chopped

1 Red Onion Chopped

1 Cucumber Chopped

10 Kalamata Olives

Sea Salt

Pita Bread

Cracked Black Pepper

Place the pork chops into a Large ziplock bag. Pour Olive Oil & 1/4 Cup of Red wine vinegar. Refrigerate for 20 minutes and allow flavors to absorb into the meat.

Tzatziki Sauce:

In a medium bowl Combine Greek Yogurt, Dill, Minced Cucumber & a Dash of Salt. Mix well, cover and refrigerate till ready to use. 

Greek Salad:

Mix Tomatoes, Cucumbers, Kalamata Olives & Red Onion together with the 1 tsp of Red Wine Vinegar. Sprinkle with a little sea salt and Fresh Cracked Black Pepper. 

Grill the pork chops till Cooked Thoroughly. About 8 minutes on each side. Serve over the Greek salad with a dollop of Tzatziki Sauce.

Warm up some Pita Bread in the oven and there you go!

Home Made "Fair Style" Corn Dogs

Corn dogs are a great childhood memory for me. Hot Dog on a stick at the mall with my Mom was practically tradition! 

 1 Package of All Beef Hot Dogs

8 Kabab Sticks or Popsicle Sticks

1 Cup Yellow Cornmeal

1 Cup Flour

1/4 tsp. Salt

1/8 tsp Pepper

3 TBSP. Sugar

1/4 Cup Honey

4 TBSP. Baking Powder

1 Egg

1 Cup Milk

1 Quart Vegetable Oil for Frying

In a medium bowl combine Cornmeal, Flour, Salt, Pepper, Sugar, Honey & Baking Powder. Whisk in Egg and Milk. Refrigerate till ready to use. Needs to be cold when you insert the hot dogs into the batter. 

Preheat oil in an extra Large Skillet or deep sauce pan (deep enough to fit entire hot dog length) To tell it's hot enough, put the bottom of a wooden spoon into the oil, if bubbles rise it's ready. 

Dry Hot Dogs with a paper towel. Insert Wooden skewers into them and roll in Flour. Roll in the cold batter until well coated. Hold upside down to drip excess batter.

Fry in the oil 2-3 at a time till golden brown. about 3 minutes. Drain on a paper towel.

Carnitas Tacos

These are so simple. You can start the crockpot before work, and come home to an Authentic Mexican Restaurant Style Meal in your own Kitchen. 

1 lb. Pork Shoulder

1 package of Taco Seasoning

1/2 Cup White Vinegar

1 can of Green Chilies

Corn Tortillas

Sour Cream

Cilantro chopped

1 White Onion diced

Homemade Salsa

Guacamole

Limes

Rub Pork Shoulder with taco seasoning and place into a crock pot filled with White Vinegar and Chilies. Place on HIGH for 4 hours or LOW for 8 hours. The pork should just fall apart once cooked. Fill Warm Corn Tortilla with shredded pork, Onion, Cilantro, Sour Cream, Guacamole or Salsa, and Lime Juice.

Inspired by: Bill & Nancy Luckey

Jambalaya with Andouille Sausage & Shrimp 

2 Chicken Breasts, Diced
2 Cups, Uncooked White Rice

5 Andouille Sausages, Cut into 1 inch rounds

1 Cup Precooked Shrimp with Tails

1 Yellow Onion, Diced

3 Celery Stalks, Diced

1 Green Bell Pepper, Diced

4 Garlic Cloves, Minced

1 Can Diced Tomatoes

1 Tomato, Diced 

1 16oz Carton of Chicken Stock

1 Bay Leaf 

1/2 Cup Water

3 Green Onions, Chopped

1/2 Cup Fresh Parsley, Chopped

Spice Mixture:

1 tsp Paprika

1 1/2 tsp. Red Cayenne Pepper

1 tsp Black Pepper

1/8 tsp Salt

1 tsp Chili Powder

1/4 tsp Garlic Powder

1/4 tsp Thyme

Preheat the oven to 350 degrees Fahrenheit 

In a Dutch Oven or Large Pot, over medium heat on the stove top, cook the Andouille Sausage till browned. Add the Chicken and cook till no pink shows. Add the Onion, Celery, Garlic and Bell Pepper and cook until tender. Add the Rice and Can of Diced Tomatoes, including the juice and bring to a simmer. Add the Tomato, Bay Leaf, Chicken Stock, Water & the Spice Mixture. Bring to a Boil then remove from the stove top and place in the Oven for 30 minutes. Open and stir once every 10 minutes. Add the Shrimp and 1/4 of the Chopped Parsley and cook for another 5-10 Minutes. Plate the Jambalaya and Garnish with the remaining Parsley and Chopped Green Onions. 

Low Country Boil

(Photo to Come)

Serves: 6

Newspaper or Brown Packing paper to cover the table

3 lbs. Smoked Sausage or Polska Kielbasa Sausage, cut into 2

3.5 lbs "Peel and Eat" Shrimp, Raw and deveined 

1-12 Pack Frozen Mini Corn on the Cob

8 Red Potatoes, Washed and Quartered 

1 Yellow Onion, Cut in Quarters

1 Lemon cut into 8 wedges

3 Beers, (I use Budweiser)

Homemade Seasoning:

4 Dried Bay Leaves, Crushed

3 tsp Dried Mustard 

3 tsp tsp Black Pepper

2 1/2 tsp Paprika

2 tsp Nutmeg

1 1/2 tsp Salt

2 tsp Red Cayenne Pepper

1 tsp Ground Cloves

1 tsp Ground Ginger

Condiments:

Ketchup

Spicy Mustard

Cocktail Sauce

12 Lemon Wedges

(This is a make and serve meal. As soon as the last step is completed, it's ready! Don't make ahead.)

In an Extra Large Pot, Fill 1/2 way with water and bring to a boil. Add the Potatoes, Lemons, Onion and 1/2 of the seasoning. Cook for 8 Minutes or until the potatoes "fall off a fork" While the potatoes are cooking, Cut the Sausage into about 2-3 inch chucks. In a large skillet on medium heat, cook the Sausage on all sides until they start to char. Place to the side. Pour all of the beer into the boiling water. Add Corn and cook 5 Minutes. At this point, I like to try a potato and test the seasoning. If it's not spicy enough, add more. Otherwise, keep it to the side in a little dish for guests to add if they're feeling daring. Add the Cooked Sausage and Shrimp, cook another 5 min and no more than that. The Shrimp will over cook if you boil longer. Strain all of the water out of the pot and dump it all out onto a newspaper/brown paper covered table. Then get messy!

I like to serve this meal with Saltine Crackers and homemade baguette (recipe above)

DRINKS

Homemade Raw Meyer Lemonade 

A Rustic looking Lemonade used from Raw ingredients.

1 Cup Sugar in the Raw
1 Cup Water
1 Cup Fresh Meyer Lemon Juice
3 Cups Cold Water
1 Cup Ice
In a sauce pan, heat the Sugar in the Raw and Water. Bring to a boil and stir until all of the sugar has melted. You are making a "simple syrup". This is different from a typical simple syrup used with white sugar, this water will be medium brown, so no worries! You didn't create a crazy chemical reaction or anything. 
Put 1 cup of Ice into a pitcher or Extra large Mason Jar. Pour the simple syrup over the Ice. Add 1 Cup of freshly squeezed Lemon Juice and 3 Cups of Cold Water. Still well and refrigerate for at least 30 minutes. 


Coconut Pineapple Rum

2- 1 liter Bottles of Coconut Rum

1 Fresh Pineapple

1 Whole Vanilla Bean

1 can Pineapple Juice

Ice

Slice theVanilla Pod down the middle and place In a large Drink Dispenser, Pour in the Rum & Pineapple Juice and Place in the Freezer. 

Cut the Skin off of the pineapple, starting from the top, cutting downward. Leaving the Leaves on for a decorative touch. Make incisions in the pineapple to allow absorption of the alcohol. 

Remove the vanilla Pod from the dispenser, and place the pineapple right in the middle. Keep Refrigerated until ready to be displayed and served. I like to add Ice to the dispenser, because it usually goes faster than the ice melts, but If you think it will water it down, just pour over ice. 

A unique way to serve the cocktail would be in coconut halves. 

Strawberry Lemonade

Just enough Sweet, Just enough Tart. Love this Tasty Drink!

2 Cups Water

1 Cup Sugar

1 TBS Lemon Zest 

1 Cup Fresh Lemon Juice

1 pint Strawberries

2 Cups Sparkling Water

Ice

In a medium saucepan, Bring Water and Sugar to a boil. Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Add Lemon Zest & Lemon Juice, stir and remove from heat.

Let cool.

In a blender, Put Sugar Lemon Water and Strawberries. Blend until all of the Strawberries are blended. Completely strain and Refrigerate until well chilled. 

Add sparkling water just before ready to serve. 

Garnish sugar rimmed glass with a Whole Strawberry or Mint Sprig. 

-Inspired by Emeril Lagasse

DESSERTS

Rustic Pear Tart

1 Puff Pastry Sheet

1 Fresh Pear, sliced thin

1 TBSP. Sugar 

4-6 knobs of Butter

1 tsp. Organic Local Honey

1/2 tsp. Powdered Sugar  

Coconut Oil 

Preheat oven to 400 degrees fahrenheit 

Place a baking rack on top of a cookie sheet. Brush the baking rack with coconut oil so that the puff pastry does not stick. Lay the puff pastry out onto the rack. Slice the pear paper thin and place the slices onto pastry, overlapping slightly. Sprinkle all of the pear slices with sugar and place the butter knobs evenly around the top of them. Bake for 16 minutes. 

Once the tart has cooled, drizzle with Honey and dust with Powdered Sugar. 

Cannoli's

An old Italian Classic

6 Cannoli Shells- Recipe to come

Filling:

2 Cups Fresh Ricotta Cheese

3 TBSP Marscapone Cheese

1/2 Cup Powdered Sugar

1/2 Cup Mini Chocolate Chips

1 Bag Semi Sweet Chocolate Chips

In a double boiler, Melt the semi sweet chocolate chips. 

Dip the Shells in just slightly, on one side around the edges. Immediately Sprinkle with the mini Chocolate chips so that the adhere to the melted chocolate. 

in a medium bowl, mix the Ricotta, Marscapone, Powdered Sugar and the Remaining mini chocolate chips. 

Pipe into the cannoli shells and garnish with more mini chocolate chips, if you'd like. 

Fresh Peach Pie

1 Simple Pie Crust Recipe (posted below)

4 Fresh Peaches, Sliced Thin

1 Can Peach Glaze (Homemade recipe coming soon)

Fresh Whipped Cream

In a medium bowl, lightly mix the sliced Peaches and the glaze. Organize into the Pie Crust and serve with Fresh Whipped Cream.

Simple Pie Crust 

(photo to come)

2 Cups All Purpose Flour, plus 1/4 cup extra to work with

12 TBSP Shortening "Crisco"

1/4 Cup Cold Water

1 tsp salt

Rolling Pin

Preheat Oven to 400 degrees Fahrenheit 

In a medium bowl, Using a pastry cutter (or a fork) cut the Shortening into the Flour and Salt. Once you have little pieces, add water and mix with clean hands. Form into a ball, cover with plastic wrap and refrigerate for 30 minutes. On a flour dusted surface, use a rolling pin to roll the dough ball into a flat circle. Once it's large enough to fit into the pie tin/plate, flip the pie tin large side down onto the dough and cut a circle around it, leaving 1/2 inch all the way around. Gently lift the dough off of the workspace and place it into the pit tin. Pinch the excess dough on the rim of the tin into whatever design you want. Place in the Oven and bake for about 30 minutes. or until golden and flaky. 

Rustic Apple Pie

1 Pie Crust, prepared in a Pie Dish (unbaked)  

6 Gala Apples

12 TBSP Butter

2 TBSP Flour

3/4 Cup Sugar in the Raw

1/4 Cup Brown Sugar

1/4 tsp. Vanilla

1/4 Cup Water

1 tsp. Cinnamon

1 TBSP Lemon Juice

Prepare the pie crust. Save the extra dough to create a Lattice Crust. (Criss Cross)

Preheat oven to 425 degrees Fahrenheit. 

Core the Apples, Slice and place in a bowl with Lemon juice.

In a medium saucepan, Melt the Butter. Add the flour to make a roux. Add Sugars, Vanilla, and Water bring to a boil. Lower the heat and simmer for 5 minutes. Remove from heat and gently stir in the Cinnamon. Fill the Pie Crust with Apples and pour 3/4 of the Sugar mixture over them. Cover the pie with the Lattice and Brush the top with the rest of the Sugar mixture. Bake for 40 minutes or until the apples are tender. To prevent the crust from burning, add tin foil to the edges of the crust as needed during the baking process. 

Remove the pie from oven and place on a cooling rack for at least 1 hour. Serve with French Vanilla ice cream.

Homemade Whipped Cream

2 Cups Fresh Heavy Cream

1 Drop Vanilla Extract

4 TBSP Sugar

Place a Glass or Stainless Steel bowl into the Freezer for 10-20 Minutes, depending on the time you have. Remove from freezer and Pour all ingredients into the bowl. Use an Electric Mixer to whip the cream till soft peaks form. Once peaks form, serve immediately or cover with plastic wrap and refrigerate no longer than 12 hours. 

Dark Chocolate Truffles    

4 Cups Dark Chocolate, Chips, Chunks or Squares.2 Cups Heavy Whipping CreamCocoa PowderIn a sauce pan, bring the Heavy Whipping Cream to a boil. While the cream is heating up, pour the Dark Chocolate into a large glass or ceramic bowl. When the cream is boiling, slowly pour it over the chocolate. Lightly stir until the chocolate is completely melted but not runny. Cover the bowl with plastic wrap and refrigerate over night. After allowing the chocolate to harden, use a melon baller to scoop the chocolate into small spheres. Once the Chocolate spheres have been shaped, lightly toss them in the cocoa powder. Keep refrigerated until ready for consumption.  

Cinnamon Sugar Churro (Cakes)

An easier way of making a Churro

Serves: 8

1 Cup Water
4 TBSP. Salted Butter

2 TBSP. Sugar

1 tsp. Lemon Zest

1 Cup All-Purpose Flour (sifted) 
2 Eggs

Canola Oil for frying

1 TBSP Cinnamon
1/2 Cup Sugar

Boil water with Butter,  2 TBSP Sugar, 1 tsp Lemon Zest, in a medium sauce pan. Remove from heat and add the flour. Return to heat and cook until dough forms a smooth ball. Transfer into a mixing bowl and allow the dough to cool for 3 minutes. 

With a mixer or hand mixer, on medium speed add the Eggs and beat until smooth and shiny.
Heat 2 inches of oil in a large skillet, until it is 375 degrees or until a wooden spoon sizzles when places on the bottom. Mix the Cinnamon and 1/2 cup Sugar together on a plate, ready to dip the fried Churros in. Pour batter into a pastry bag with a star tip. Hold the bag a few inches above the hot oil and pipe in a circular motion until desired size is complete. Fry for about 2 minutes, turning once. Until golden brown. Drain oil onto a paper towel, then toss in cinnamon sugar. Repeat until batter is gone. 

• 
  
• Chocolate Cake with Chocolate Disaronno Frosting 
• Disaronno Frosting? Really? Who WOULDN'T want this?

 Cake

1 cup margarine

1 3/4 cups white sugar

3 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups milk

2 1/2 cups all-purpose flour

6 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate Disaronno Frosting

• 1 cup butter, softened
• 12 ounce semi-sweet chocolate, melted and cooled
• 3 tablespoons Disaronno
• 6 cups confectioners' sugarIn a large bowl, beat butter at medium speed with an electric mixer until creamy. Add chocolate, beating until combined. Beat in Disaronno and confectioners' sugar until light and fluffy. Layer cake and frosting as many times as you'd like. There are 6 thin layers on the cake above.
• -Inspired by Paula
• 
  
• Toffee Crunch Cheesecake
• This was my first attempt at a cheesecake EVER! I was so excited at how great it came out. Rich and Delicious!
• 
• 2 Cups Oreo Cookie Crumbs
• 6 TBS Butter Melted
• 14 Oz. Bag of Caramels
• 1 Cup Semi Sweet Chooclate Chips
• 1 5 oz. Can Evaporated Milk
• 6 (1.4 oz.) Heath Bars or Chocolate covered English Toffee Chopped 
• 2 (8 oz) Packages of Cream Cheese
• 1 Cup White Sugar
• 2 Eggs
• 1 Egg Yolk
• 1 TBS Flour
• 3 TBS Heavy Whipping Cream
• 1 Tsp. Vanilla Extract
• Preheat Oven to 350 degrees F (175 degrees C).
• In a medium bowl, Combine Oreo Crumbs and Melted Butter. Mix Well. Press onto bottom of a 9 inch Springform pan or 9 Inch Round Cake Pan. Bake for 10 minutes. Allow to cool. 
• Increase oven temperature to 400 degrees F (200 degrees C).In a saucepan over low heat, melt 3/4 of the Caramels, the Chocolate Chips & the Evaporated Milk. Stir until smooth & pour over crust. Sprinkle a layer of Candy Bar Crumbles over it. Beat Cream Cheese until smooth. Add Sugar & Flour. Add Eggs then the 1 Yolk. Blend in Heavy Cream and Vanilla. Pour over the Caramel and Toffee Layers. Wrap the outside of the pan with foil. Set in a large pan that has been filled with 1 inch of hot water. Bake for 15 minutes. Reduce the oven heat to 225 degrees F (110 degree C) and back for 1 hour. Turn oven off and let the cake sit in there for another hour. Remove from water. Cool to Room Temperature and Chill overnight in the refrigerator. 
• Top with remaining melted Caramel and Heath Bar Crumbles.
• 
  
• Frozen Chocolate Covered Banana Bites
• So cute and yummy!
• 
• 2 Bananas
• 1 Dark Chocolate Bar
• 1/4 cup Crushed Peanuts
• 2 TBSP. Peanut Butter
• Tooth Picks
• Melt the Broken Chocolate bar in a double boiler. Cut the Banana into bite size pieces and pierce each piece with a tooth pick. Dip 1/3 of them into the Melted Chocolate and place onto wax paper. With another 1/3 of the bananas dip them in chocolate and then in the crushed peanuts and place onto wax paper. For the final 1/3 of the bananas, Add the peanut Butter to the remaining chocolate and Dip.
• Place them all into the freezer for at least 1 hour, and enjoy!

Chocolate Mousse

My all time favorite dessert. 

4.5 oz. Chocolate

1 Cup Heavy Cream

3 Eggs Separated

1 TBSP Sugar

2 TBSP Butter

1 tsp Brewed Espresso (omit if using white chocolate)

Whip the Cream until soft peaks form & leave in Refrigerator until ready to use.

Melt Chocolate & Butter in a doubler boiler with the Espresso. Once melted, move it to a cool bowl. While the Chocolate cools. Whip Egg Whites and sugar till soft peaks form. Once the Chocolate is "warm" add egg yolks and stir. stir in 1/3 of the whipped cream slowly. then 1/2 of the egg whites. Whip the remaining Egg whites one more time to make sure they are still peaking soft. Fold into the mix. and Fold in the rest of the Whipped Cream.

Pour into serving jars and Refrigerate for at least 8 hours. Garnish with Chocolate shavings.

Italian Tiramisu

My Landlords Wife (who speaks no English) Invited me to her house one day and taught me how to make this Authentic Italian Dessert. It's Amazing!

1 Package of Lady Finger cookies

3 Cups of Brewed Espresso

Cocoa Powder

2 Cups Marscapone Cheese

1/2 cup Dissarono

2 Egg Yolks

Mix Egg Yolks, Dissarono and Marscapone together. 

Dip each lady finger into espresso and layer onto a flat dish. Spread Mixture on top of the 1st layer of 10 cookies. Then Layer another set of espresso dipped cookies in the opposite direction. Add another layer of Marscapone Mixture, etc.. etc.. till all of the cookies are gone. This photo shows 4 layers. Sprinkle with Cocoa Powder right before serving. 

Inspired by Nadia Chimento

Grilled Peaches and Vanilla Frozen Yogurt

2 Peaches 

1 Quart Vanilla Frozen Yogurt

Heat a grill to high. Slice the peaches in half and place the directly onto the hot surface, do not move them once they are on. Cook for 5 minutes, allowing the peaches to char. Remove from the grill and serve with 1-2 scoops of Vanilla Frozen Yogurt.

Fried Ice Cream 

A traditional Mexican dessert

This recipe makes about 18 Scoops

1 Container of Vanilla Ice Cream

1 bag of Coconut Flakes

6 Egg Whites

4 cups of crushed Corn Flakes

Frying Oil (canola is what I use)

2 TBSP Ground Cinnamon

1 TBSP Vanilla Extract

Powdered Sugar

Whipped Cream

Caramel Sauce

Place wax paper onto a cookie sheet. Scoop ice cream with an ice cream scooper and Place them onto the cookie sheet. Freeze for 1/2 hour. Whisk Egg whites, cinnamon and vanilla together in a small bowl. In a separate bowl combine the crushed corn flakes and coconut. This next process has to be done quickly, or the ice cream will melt. Roll Ice cream in the Egg Whites, then roll in the Corn flake Coconut mix. Place back onto the cookie sheet. Once all of them are done, place the cookie sheet back into the freezer for another 1/2 hour. They are ready to fry at this point. Keep them in the freezer until you're ready to drop them into the hot oil.

In a deep fryer, or deep pot add 1/2 gallon of Oil and heat to 375 degrees F. Or test to see if it's hot by sticking the end of a wooden spoon on the bottom of the pot, if it bubbles immediately, it's ready. Drop the Frozen Ice Cream right into the oil. Leave it in for 20 seconds and Remove with tongs, or the frying basket. Top with whipped Cream, Drizzled Caramel Sauce and Sifted Powdered Sugar.

Serve Immediately.

Dark Chocolate Covered Apricots

These are such cute little treats! Perfect for the dessert table, or a center piece during chat time. 

20 Dried Apricots

1 Large 80% Cacao or Dark Chocolate Bar

20 Almonds unsalted

Break up the chocolate and melt in a double boiler. One melted lower the heat to prevent it from burning.  Dip each Dried Apricot half way into the chocolate. Place onto Parchment paper and press an Almond into the center. Once they are all dipped, place in the freezer for about 2 minutes to set. And Enjoy!

If you have left over chocolate you can toss Extra Almonds you may have and enjoy another guilt-free treat. 

Snickerdoodle Cookies

Gramma Maria's Favorite Cookies to eat with her Cafe' Vienna.

2 3/4 Cups Flour

1 1/2 Cups Sugar

1/2 Cup Butter Softened

1/2 Cup Shortening (Crisco)

2 Eggs

2 tsp. Cream of Tartar

1 tsp. Baking Soda

1/4 tsp. Salt

1/4 Cup Sugar

1 TBSP. Ground Cinnamon

Pre-Heat oven to 400 Degrees F (204 degrees C)

In a Large bowl Cut Butter & Shortening with a pastry cutter. Add Eggs & 1 1/2 Cups of Sugar. Stir in Flour, Cream of Tartar, Baking Soda & Salt. Once all of the ingredients are mixed well,  Shape the dough into 1 1/2 inch balls. Mix the remaining sugar and the Cinnamon together and roll the dough balls in it until covered. Place 9 on a cookie sheet at a time and bake for 8 minutes or until set.

Fresh Strawberry Jam

2 Pints Fresh Strawberries

Juice of 1/2 Lemon

7 Cups Sugar

Sterilized Glass Jar

Wash and cut strawberries into quarters. Place the berries in a medium bowl and smash with a potato masher or fork. Add Lemon juice and mix well. In a large pot on medium heat, bring the sugar to a boil, consistently stirring slowly. Once the sugar has reached a rolling boil, add the berries and stir well. Reduce heat and simmer for 40 minutes, strirring every 5-10 minutes. Pour the jam into the sterilized glass jar and refrigerate for at least 2 hours. 

Rustic Apple Butter

A wonderfully warm aroma fills your home, and your tastebuds will be thrilled.

10 Apples, Peeled, Sliced thin and chopped Fine

3 Cups Sugar

3 TBSP Cinnamon

1/2 tsp Ground Cloves

1 TBSP Apple Cider Vinegar

1/2 Cup Water

Pinch of Nutmeg

Put the cut apples into a crockpot. It is very important that they are finely chopped. Or your butter won't be smooth. 

In a Bowl, mix the Sugar, Cinnamon, Ground Cloves and a pinch of Nutmeg. 

Pour it over the apples. 

Add the Apple Cider Vinegar and Water. Stir well and cover.

Set on high for one hour

After one hour, turn the heat to low and let simmer for 9-11 hours. Stirring once every hour. 

Once it has cooked for 9-11 hours and is brown and thick, Remove the lid and continue cooking for one hour. 

Stir with a whisk to achieve desired consistency. 

Spoon the Apple Butter into Sterile jars and cover.

Refrigerate until ready to use. 

Chocolate Birthday Cake

Literally the most moist and deliciously decadent Chocolate Cake ever! 

1 Box Chocolate Fudge Cake Mix

1/2 Package of unmade Chocolate Pudding (Powder)

3/4 Cup Mini Milk Chocolate Chips

8 TBSP Sour Cream

1 Hershey's  Dark Chocolate Bar

Frosting:

1 Cup Salted Butter, at room temperature

1 - 11.5 Oz. Bag Semi Sweet Chocolate Chips

3 1/2 Cups Powdered Sugar

1 TBSP Cocoa Powder

Prepare the Chocolate cake according to the directions on the box. Add the Pudding Powder Mix, Mini Chocolate Chips & Sour Cream. Poor into 2 - 9x9 inch circular pans. Bake according to box direction times. You will probably need to add an extra 5-12 minutes. Check every few minutes to see if a toothpick comes out clean from the center of the cakes. 

Remove from the Oven and allow to cool while you prepare the Frosting. 

In a Double boiler, Melt the Semi Sweet Chocolate Chips. In a medium mixing bowl, using an Electric mixer, Cream the Butter and Powdered Sugar and Cocoa Powder together. Once fluffy, Slowly add the melted Chocolate. Continue to beat until you reach desired consistency. Cover the bowl and place into the refrigerator until you're ready to frost the cake.

By this time, the cakes should be cool enough to remove from their pans and place on a cooling rack.

To frost: Place one cake on the serving platter you'll be using. Cover the top with an even layer of Frosting. Place the other cake on top. I used a Piping Bag with a Star Tip to frost the cake in the photo. But you can frost it however you'd like. I Garnished it with Chocolate curls, made by Peeling the Dark Chocolate Bar with a potato peeler. 

This is one VERY rare situation where I use boxed cake. What makes it so amazing is everything else that you add to it. I hope you enjoy it as much as my Guests and I did.

Carrot Cake

Cake:

2/3 Cup Flour

2/3 Cup Whole Wheat Flour

3/4 Cup Sugar

1 1/2 TBSP Brown Sugar

1 1/2 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Ground Cloves

1/2 tsp Ground Ginger

1/2 Cup Olive Oil

2 TBSP Butter, Softened

3 Eggs

1 1/2 Cups Carrots, Finely Grated

Preheat the Oven to 350 degrees Fahrenheit. Grease a 9x13 inch pan. 

In a Medium Bowl, Whisk the Eggs, Oil & Butter together. Sift in the Flour, Sugars, Baking Soda, Baking Powder, Ground Ginger, Cinnamon & Ground Cloves. Stir in the Grated Carrots and Pour into the Pan. Bake for 25 minutes or until a knife comes out clean. Cool on a cooling rack. 

Frosting:

16 oz. Cream Cheese

1/4 Cup Butter

1 3/4 Cups Powdered Sugar (Confectioners Sugar)

1/2 tsp Vanilla

Beat all ingredients with an Electric Mixer and frost the cake using a Piping Bag. 

To make the one large 1/4 slice like in the photo, use a cake level to cut off the rounded top of the cake. Cut into even quarters and stack on top of one another, Frosting in between each layer. Frost all up the back and on the very top on the entire stack. 

Chocolate Fudge

1 Bag Chocolate Chips

2 Cups White Sugar

1/2 Cup Sugar in the Raw

1/4 Cup Brown Sugar

1 Jar Marshmallow Fluff

1 tsp. Vanilla

1 1/2 Sticks Butter

1/2 Cup Walnuts, Optional (not shown)

1- 5oz Can Evaporated Milk

Line a 9x13 inch pan with Foil and set to the side.

In a Large Sauce Pan, Heat the Butter, Sugars and Evaporated Milk.  Bring to a boil and let it cook for 4 minutes, stirring constantly. Remove from heat and add the Chocolate Chips and Marshmallow Fluff. Once it's all combined and smooth, add the Vanilla and Walnuts. 

Pour the Fudge into the Foil lined pan, cover with Foil and place in the refrigerator till completely cooled. Cut into Bite size chunks and enjoy! 

I love to accompany this very sweet treat with Apples.

Autumn Brittle

1 Cup Dry Unsalted Almonds

1 Cup Dry Unsalted Cashews 

1/4 Cup Sunflower Seeds

1/2 Cup Pumpkin Seeds (not shown)

1 TBSP Sesame Seeds

3 TBSP Flax Seeds

3/4 Cup Dried Unsweetened Cranberries 

2 1/2 Cups White Sugar

1 TBSP Brown Sugar

1 Cup Water

1/2 tsp Salt

1/2 Cup Honey

1 TBSP Butter

Layer a Cookie Sheet with wax paper, Spray with cooking spray.

In a Medium Bowl, Mix the Almonds, Cashews, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds, Flax Seeds & Cranberries together. Pour onto the cookie sheet and spread evenly.

In a Large Pot Boil the Water, both Sugars, Honey and Salt on low heat. Stirring every 3-4 Minutes until The temperature is at 310 degrees F. It is extremely important to use a cooking thermometer to make sure the temperature is accurate. If it's not at exactly 310 degrees, the sugar will not harden once the nuts are added and it will be chewy. At 310 degrees, Remove the pot from the heat and bring the temperature down to 302 degrees. Immediately Pour the sugar evenly onto the Nuts and allow to cool completely before cracking it into pieces. 

Cinnamon Gelato

1 1/2 Cups Milk

2 Cups Heavy Cream

6 Cinnamon Sticks

1/4 Cup Sugar

1/2 Cups Brown Sugar

5 Egg Yolks

1/4 tsp. Salt

1/2 tsp. Vanilla Extract

1 tsp Lemon Juice

In a Sauce Pan, Heat the milk, Cinnamon Sticks and Salt. Bring to a Simmer and remove from heat. Allow to come to room temperature and let the Cinnamon infuse into the milk. 

Prepare an Ice bath. In one Extra large bowl fill half way with Ice and water. Place a smaller bowl into the ice bath and pour the Heavy Cream into it.  

Add the Sugars to the milk and bring back to a simmer. 

In a small bowl, whisk the egg yolks. once the milk is hot, slowly pour it into the egg yolks and whisk constantly. Pour all of the Egg and milk mixture back into the pan and heat until it becomes a smooth custard consistency. Should lightly cover the back of a wooden spoon. Add the Vanilla and stir. Remove the Cinnamon Sticks

Pour the Warm mixture into the cream and Beat with an electric mixer until cool. Add the Lemon Juice and continue to beat for 5 minutes. 

At this point if you have an ice cream machine, you would follow the instructions of the manufacturer. If not,

Cover and place in the freezer. 

Every hour, remove and beat or whisk heavily again to remove the ice crystals that will start to form. 

Do this until the Ice cream is creamy at at "ice cream" consistency. About X hours. 

Peanut Butter Kisses

1/2 Cup Sugar

1/2 Cup Brown Sugar

1/2 Cup Butter

1/2 Cup Peanut Butter

1 Egg

1 1/4 Cups Flour

3/4 tsp Baking Soda

1/2 tsp Baking Powder

1/4 tsp Salt

24 Hershey's Kisses Chocolates

In a medium bowl, Beat the Peanut butter, Butter Sugars and Egg together. In a small bowl mix the Flour, Baking Soda, Baking Powder & Salt together. Stir the dry ingredients into the Butter Mixture. 

Cover and Refrigerate for 1 hour. 

Preheat the oven to 375 degrees Fahrenheit. Roll the dough into 1 inch balls. Place on a cookie sheet and bake for 9 Minutes. 

Cool on a rack or tin foil and Immediately place a Chocolate in the middle of each baked cookie. 

Banana Cream Pie

(Kyle's Favorite! No Pre-made Pudding here..)

Homemade Pie Crust (2 Regular pie tins or As shown, 1 Large)

2 Cups Flour

2 TBSP Flour, to work with

1/4 tsp Salt

1/4 Cup Cold Water

12 TBSP Shortening (Crisco)

Sift 2 cups of Flour into a Medium Bowl. Using a Pastry Cutter, cut the Shortening into the flour. Add salt and water. Using clean hands, form all Ingredients into a ball. Cover with plastic wrap and refrigerate for 30 minutes. 

Using a four covered rolling pin, roll the dough out onto a floured surface. Place into a pie tin and bake @ 350 Degrees Fahrenheit for 10-12 minutes or till the crust is Golden brown. Place aside to cool while you make the Pie Filling. 

Pie Filling:

3 Cups Milk

3/4 Cups Sugar

1/3 Cup Flour

1/4 Salt

3 Egg Yolks, Beaten 

2 TBSP Butter

1 tsp. Vanilla

4 Bananas

In a medium bowl, combine the Sugar, Flour & Salt

In a Small Bowl, beat the egg yolks

In a Large Saucepan, Bring the 3 Cups of Milk to a Simmer. Add the Sugar, Flour, Salt Mixture and cook over medium heat, stirring constantly until thickened. Mash one banana and add to the Cream. 

Stir a small amount of the hot cream into the Egg Yolks to "temper" them. Then add them all to the Hot Mixture. Cook for one minute, stirring constantly. Remove from the heat. Add Butter & Vanilla. 

While the mixture cools, Slice 1 Banana and cover the bottom of the Pie Crust. Poor the lukewarm Banana Cream into the Pie Crust. Place in the Refrigerator for about one hour to cool. 

When ready to serve, slice the rest of the Bananas and place on top of the Pie. Serve with Homemade Whipped Cream.

Homemade Whipped Cream:

1 Cup Heavy Whipping Cream

2 tsp. Confectioners Sugar

Place a metal bowl into the Freezer for 30 minutes. 

Using an Electric Mixer, Whip the Cream and Sugar in the Ice Cold Bowl till small peaks form. Serve with Pie Immediately, or Refrigerate for up to 4 hours. 

NO Gluten, Artificial Sugars, Red Dye or Dairy 

Autumn Brittle

1 Cup Dry Unsalted Almonds

1 Cup Dry Unsalted Cashews 

1/4 Cup Sunflower Seeds

1/2 Cup Pumpkin Seeds (not shown)

1 TBSP Sesame Seeds

3 TBSP Flax Seeds

3/4 Cup Dried Unsweetened Cranberries 

2 1/2 Cups Sugar in the Raw

1 TBSP Dark Brown Sugar

1 Cup Water

1/2 tsp Salt

1/2 Cup Honey

2 TBSP Coconut Oil

Layer a Cookie Sheet with wax paper, Brush with Coconut Oil.

In a Medium Bowl, Mix the Coconut Oil, Almonds, Cashews, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds, Flax Seeds & Cranberries together. Pour onto the cookie sheet and spread evenly.

In a Large Pot Boil the Water, both Sugars, Honey and Salt on low heat. Stirring every 3-4 Minutes until The temperature is at 310 degrees F. It is extremely important to use a cooking thermometer to make sure the temperature is accurate. If it's not at exactly 310 degrees, the sugar will not harden once the nuts are added and it will be chewy. At 310 degrees, Remove the pot from the heat and bring the temperature down to 302 degrees. Immediately Pour the sugar evenly onto the Nuts and allow to cool completely before cracking it into pieces. 

Rustic Apple Butter

A wonderfully warm aroma fills your home, and your tastebuds will be thrilled.

10 Organic Apples, Peeled, Sliced thin and chopped Fine

3 Cups Sugar in the Raw

3 TBSP Cinnamon

1/2 tsp Ground Cloves

1 TBSP Apple Cider Vinegar

1/2 Cup Water

Pinch of Nutmeg

Put the cut apples into a crockpot. It is very important that they are finely chopped. Or your butter won't be smooth. 

In a Bowl, mix the Sugar, Cinnamon, Ground Cloves and a pinch of Nutmeg. 

Pour it over the apples. 

Add the Apple Cider Vinegar and Water. Stir well and cover.

Set on high for one hour

After one hour, turn the heat to low and let simmer for 9-11 hours. Stirring once every hour. 

Once it has cooked for 9-11 hours and is brown and thick, Remove the lid and continue cooking for one hour. 

Stir with a whisk to achieve desired consistency. 

Spoon the Apple Butter into Sterile jars and cover.

Refrigerate until ready to use. 

Dark Chocolate Covered Apricots

These are such cute little treats! Perfect for the dessert table, or a center piece during chat time. 

20 Dried Apricots

1 Large Bittersweet or Dark Chocolate Bar

20 Almonds unsalted

Break up the chocolate and melt in a double boiler. One melted lower the heat to prevent it from burning.  Dip each Dried Apricot half way into the chocolate. Place onto Parchment paper and press an Almond into the center. Once they are all dipped, place in the freezer for about 2 minutes to set. And Enjoy!

If you have left over chocolate you can toss Extra Almonds you may have and enjoy another guilt-free treat. 

• Frozen Chocolate Covered Banana Bites
• So cute and yummy!
• 
• 2 Bananas
• 1 Dark Chocolate Bar
• 1/4 cup Crushed Peanuts (Optional)
• Tooth Picks
• Melt the Broken Chocolate bar in a double boiler. Cut the Banana into bite size pieces and pierce each piece with a tooth pick. Dip the Bananas into the Melted Chocolate, then into the Crushed Peanuts and place onto wax paper.
• Place them all into the freezer for at least 1 hour, and enjoy!

Strawberry Lemonade

Just enough Sweet, Just enough Tart. Love this Tasty Drink!

2 Cups Water

1 Cup Sugar in the Raw

1 TBS Lemon Zest 

1 Cup Fresh Lemon Juice

1 pint Organic Strawberries

2 Cups Sparkling Water

Ice

In a medium saucepan, Bring Water and Sugar to a boil. Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Add Lemon Zest & Lemon Juice, stir and remove from heat.

Let cool.

In a blender, Put Sugar Lemon Water and Strawberries. Blend until all of the Strawberries are blended. Completely strain and Refrigerate until well chilled. 

Add sparkling water just before ready to serve. 

Garnish sugar rimmed glass with a Whole Strawberry or Mint Sprig. 

-Inspired by Emeril Lagasse

Coconut Pineapple Rum

2- 1 liter Bottles of Coconut Rum

1 Fresh Pineapple

1 Whole Vanilla Bean

1 can Pineapple Juice

Ice

Slice theVanilla Pod down the middle and place In a large Drink Dispenser, Pour in the Rum & Pineapple Juice and Place in the Freezer. 

Cut the Skin off of the pineapple, starting from the top, cutting downward. Leaving the Leaves on for a decorative touch. Make incisions in the pineapple to allow absorption of the alcohol. 

Remove the vanilla Pod from the dispenser, and place the pineapple right in the middle. Keep Refrigerated until ready to be displayed and served. I like to add Ice to the dispenser, because it usually goes faster than the ice melts, but If you think it will water it down, just pour over ice. 

A unique way to serve the cocktail would be in coconut halves. 

Jambalaya with Andouille Sausage & Shrimp 

2 Chicken Breasts, Diced
2 Cups, Uncooked Rice, White or Brown

5 Andouille Sausages, Cut into 1 inch rounds

1 Cup Precooked Shrimp with Tails

1 Yellow Onion, Diced

3 Celery Stalks, Diced

1 Green Bell Pepper, Diced

4 Garlic Cloves, Minced

1 Can Diced Tomatoes

1 Tomato, Diced 

1 16oz Carton of Chicken Stock

1 Bay Leaf 

1/2 Cup Water

3 Green Onions, Chopped

1/2 Cup Fresh Parsley, Chopped

Spice Mixture:

1 tsp Paprika

1 1/2 tsp. Red Cayenne Pepper

1 tsp Black Pepper

1/8 tsp Salt

1 tsp Chili Powder

1/4 tsp Garlic Powder

1/4 tsp Thyme

Preheat the oven to 350 degrees Fahrenheit 

In a Dutch Oven or Large Pot, over medium heat on the stove top, cook the Andouille Sausage till browned. Add the Chicken and cook till no pink shows. Add the Onion, Celery, Garlic and Bell Pepper and cook until tender. Add the Rice and Can of Diced Tomatoes, including the juice and bring to a simmer. Add the Tomato, Bay Leaf, Chicken Stock, Water & the Spice Mixture. Bring to a Boil then remove from the stove top and place in the Oven for 30 minutes. Open and stir once every 10 minutes. Add the Shrimp and 1/4 of the Chopped Parsley and cook for another 5-10 Minutes. Plate the Jambalaya and Garnish with the remaining Parsley and Chopped Green Onions.