Monday, October 9, 2017

Sausage Stuffed Pork Loin with Gravy


 4- to 5-lb boneless pork loin w/ nice fat layer
 1/2 cup kosher salt
 1/2 cup sugar
 12 black peppercorns
 1 teaspoon garlic powder
 1 teaspoon thyme
 1 small yellow onion, peeled and sliced into rings
 6 cups water
 3-4 cups ice cubes
 Fresh sausage links
 1 tablespoon olive oil

 For gravy:

 2 cups chicken stock
 Salt, pepper and paprika to taste
 2 tablespoons butter
 Zest and juice of half a lemon


 1. Place pork loin on a cutting board with fat facing down.
Use a sharp knife with blade horizontal to the board. To
butterfly the loin open about 1 inch from the bottom of the loin.
Work carefully not to cut all the way through. Continue to slice
horizontally, opening the loin up until you have a large, thin,
flat piece of meat.

 2. In large saucepan, mix together kosher salt, sugar, peppercorns,
garlic powder, thyme and onion. Add 6 cups water and heat over
medium heat until sugar and salt have dissolved. Remove from heat
and add 3-4 ice cubes. Pour into freezer bag; add loin, seal and set
aside for 25-30 minutes.

 3. Pre-heat oven to 375 F.

 4. Remove loin from brine and pat dry. Place uncooked sausage
lengthwise along the short side of the loin. Pierce casings with tip of
sharp knife to ensure the flavor of the sausage goes into the pork
as it cooks. Roll up loin tightly, jellyroll style. Secure loin with tightly
fitted kitchen twine about 2 inches apart.

 5. Sprinkle with salt, pepper, garlic, and paprika. Heat 2 tablespoons
olive oil in large cast iron pan over medium heat. Add roast and sear,
fat side down first, 3 to 4 minutes, and then on all sides. When final side
is done, transfer the pan to the oven and bake until the internal temperature
is 145 F, about 45-55 minutes. Remove roast from oven and rest on a platter.


 1. For the gravy, in the same pan used to cook the meat, add chicken stock
to pork drippings. Simmer 5-6 minutes on the stove. Remove pan from heat
and swirl in butter to thicken. Finish with lemon zest and juice.
Serve over pork loin.

Honey Baked Chicken



 1 (2 1/2 to 3-lb.) whole chicken, cut up 
 1/3 cup honey 
 1/3 cup butter or margarine, melted 
 2 tablespoons prepared mustard 
 1 teaspoon curry powder 
 1 teaspoon salt 

 1. Preheat oven to 350 degrees F. 

 2. Place chicken in a shallow baking dish.

 3. Mix together honey, butter or margarine, 
mustard, curry powder and salt; pour honey 
mixture over chicken.

 4. Bake 1 1/4 hours, basting every half hour, 
until chicken is tender and nicely browned. 
Yield: 3 to 4 servings 

Coconut Banana Balls


 1 ripe banana
 2 cups unsweetened shredded coconut
 1 Tablespoon raw honey
 2 Tablespoons coconut oil, melted
 1 teaspoon vanilla extract
 dash of salt
 chocolate powder for the topping 

 1. Preheat oven to 250F

 2. Mix all the ingredients together in a mixing bowl. 

 3. Form small 1 inch balls from the dough.

 4. Bake at 250F for 12-15 minutes.

Wednesday, October 4, 2017

Slowcooker Italian Pot Roast


 4 potatoes, peeled and quartered
 2 cups baby carrots
 1 stalk celery, cut into 1-inch slices
 2-1/2 lb. boneless beef chuck roast
 1/2 teaspoon black pepper
 14-1/2 oz. diced tomatoes with basil, garlic and oregano
 1/4 cup water

 1. Arrange vegetables in a crockpot.
Top with roast; sprinkle with black pepper.

 2. In a bowl, mix undrained tomatoes and
water; pour over roast. Cover and cook on
low for

8 to 10 hours.

Sunday, October 1, 2017

Orange and Cinnamon Crock Pot Chicken


 3-4 lb chicken cut into serving pieces
 1 cup chicken broth or  Homemade chicken stock
 1/4 lb butter
 2 cups orange juice
 1 cup raisins
 salt and black pepper to taste
 1/4 tsp cinnamon
 2 Tbs flour


 1. Heat butter in large skillet, and brown chicken.
Remove chicken pieces to slow cooker as they brown.

 2. Combine all other ingredients, except flour, mix
well and pour over chicken.

 3. Cover and cook on LOW for 4-6 hours, or until
chicken is tender.

 4. Remove 1 cup of sauce from the pot and combine
with flour, mixing well. Return sauce - flour mixture to pot.
Turn pot on HIGH, and cook additional half hour.

How to Sharpen Kitchen Knives

Shrimp Frittata


 3/4 pound small shrimp peeled and deveined
 6 large eggs
 3 tablespoons milk (whole or 2% only )
 2 tablespoons olive oil
 2 scallions, thinly sliced
 1/2 teaspoon kosher salt
 black pepper to taste

 1. In a medium bowl, beat the eggs and milk with a small whisk 
or a fork until lightly frothy.

 2. Heat the oil in a 10- to 12-inch skillet (preferably nonstick) over 
medium heat. Add the scallions and cook, stirring constantly, just 
until they are soft, about 1-2 minute. Do not let them brown.

 3. Add the shrimp and salt; cook, stirring often, until the shrimp 
are pink and firm, about 2-3 minutes.

 4. Reduce the heat to low. Pour the eggs into the skillet and shake 
the pan lightly to distribute the shrimp and scallions evenly in the egg 
mixture. Cover the skillet and cook undisturbed until the eggs are set, 
about 6-8 minutes.

 5. Carefully run a long thin flexible spatula around the sides and under 
the frittata to release it from the pan, and slide it onto a serving platter.
 Cut the frittata in half or into wedges. Serve hot.

Friday, September 22, 2017

Raspberry Muffins

Raspberry Muffins  


 6 tablespoons butter, softened
 1 cup sugar 
 2 eggs 
 2-1/2 cups all-purpose flour 
 2 teaspoons baking powder 
 1/4 teaspoon baking soda 
 1 teaspoon lemon peel, grated
 1 cup lemon yogurt 
 1/4 cup milk 
 2 cups fresh raspberries* 


 1 cup quick-cooking oats 
 1/4 cup sugar 
 1/4 cup butter, melted 
 3 tablespoons raspberry preserves, seedless 

 1. In a large mixing bowl, cream butter and sugar until light and fluffy. 
Beat in eggs. 

 2. Combine the flour, baking powder, baking soda and lemon peel; 
add to creamed mixture alternately with yogurt and milk. Fold in raspberries. 

 3. Fill paper-lined muffin cups three-fourths full.

 4. Combine the topping ingredients; spoon over batter.

 5. Bake at 375° for 25-35 minutes or until a toothpick inserted in the 
center comes out clean.

 6. Cool for 5 minutes before removing from pans.

 * If you use frozen raspberries, use without thawing.

Thursday, September 21, 2017

Whisky Cobbler


2 oz /  whisky – your choice
1 bar spoon superfine white sugar
1 bar spoon Maraschino liqueur
1 bar spoon Grand Marnier or
1 orange slice (optional)

 If you're including the orange slice and /or other fruits:
1. Muddle the orange in the base of the shaker.

2. Add other ingredients and shake together quickly with cracked
or crushed ice.

3. Pour contents into the glass,
adding more ice if necessary.
Garnish with lots of
seasonal fruits.
Serve with a straw.

If you're not including the
orange slice:

1. Dissolve sugar in the glass with
a dash of water.

2. Add ice and the rest of the ingredients, ending with
the whisky. Stir well until the glass is frosted.
Garnish with lots of seasonal fruit.
Serve with a straw.

Tuesday, September 19, 2017

Grapefruit Pineapple Smoothie


 1 cup grapefruit juice
 1 cup fresh pineapple chunks
 1/2 cup partially frozen vanilla yogurt         

1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth.

How to Peel and Devein Shrimp

CrockPot Mushroom Lasagna


 6 oz uncooked lasagna noodles
 28 oz low-sodium spaghetti sauce
 1/3 cup water
 8 oz mushrooms, sliced
 15 oz ricotta cheese
 2 cups shredded mozzarella cheese      


 1. Break noodles. Place half in bottom of greased crock pot.

 2. Layer half of sauce and water, half of mushrooms, half of
ricotta cheese, and half of mozzarella cheese over noodles.

 3. Repeat layers. Cover and cook on low 5 hours.

Bananas Foster


1/4 cup Butter  
2/3 cup Brown sugar, dark  
3 1/2 tbs. Rum 
1 1/2 tsp.Vanilla extract 
1/2 tsp. Ground cinnamon 
3  Peeled Bananas, slice them lengthwise  
1/4 Chopped walnuts
1 pint  Vanilla ice cream       

1. At first take a deep and large skillet and put over for heating 
under medium heat. Add butter into it and allow it to melt completely. 

2. Now add in rum, sugar, cinnamon and vanilla. After the 
mixture starts to bubble, add walnuts and bananas into the pan.

3.Continue to cook bananas for about 2 minutes. Take it off the heat.
4. Serve the delicious banana dessert with vanilla ice cream.

Monday, September 18, 2017

German Chocolate Cheesecake Squares


1 package active dry yeast
 1/2 cup warm water
 2 1/2 cups all purpose flour
 1/4 cup sugar
 1/2 teaspoon salt
 1 egg
 1/2 cup margarine, softened
 2 (8-oz) cream cheese softened 
 1 (3-oz) package cream cheese, softened
 1 cup sugar
 1/3 cup cocoa
 3 eggs
 2 teaspoons vanilla

 Coconut-Pecan Topping

 1/2 cup sugar
 1 egg
 1/2 cup evaporated milk
 1/4 cup margarine 
 2/3 cup flaked coconut
 1/2 cup chopped pecans 
 1 teaspoon vanilla        

 1. In large mixing bowl, dissolve yeast in warm water. Add 1 cup flour, 
1/4 cup sugar, salt, egg and margarine, stirring vigorously until smooth. 
Add enough remaining flour to make dough easy to handle.

 2. Turn onto lightly floured surface; knead until smooth and elastic, 
3 to 5 minutes. Cover; let rest 20 minutes. 

 3. Preheat oven to 350 degrees. Grease jelly roll pan. Press dough in
 bottom and up sides of pan.

 4. Beat cream cheese well. Gradually beat in sugar and cocoa until fluffy.
 Beat in 3 eggs (one at a time) and vanilla. Pour into crust.

 5. Bake until crust is golden brown and center is set, about 20-30 minutes.
 Cool. Spread with coconut-pecan topping. Refrigerate at least 1 hour or until 
chilled and firm. Cut into 2-inch squares. Keep refrigerated.

 Coconut-Pecan Topping

 1. Heat sugar, egg, milk, and margarine in saucepan over medium-low heat, 
stirring constantly until thick. Remove from heat; stir in remaining ingredients, cool.

Sunday, September 17, 2017

How to make a Roux Video

How to make a Roux that is used in Cajun dishes.

Green Onion And Soy Sauce Mayonnaise


 1/2 cup mayonnaise
 1 green onion including green tops, very thinly sliced
 1 teaspoon fresh lemon juice
 2 teaspoons soy sauce      


 1. In a small bowl, mix together the mayonnaise, green onion,
lemon juice, and soy sauce until well blended. Cover and refrigerate
for up to 1 day.

Applesauce Cranberry Pecan Muffins


 2 cups all-purpose flour 
 1/2 cup sugar 
 1 teaspoon baking soda
 1 teaspoon ground cinnamon 
 1/2 teaspoon salt
 1 egg, lightly beaten 
 1/3 cup vegetable oil 
 1 cup unsweetened applesauce 
 1 cup cranberries, chopped 
 1/2 cup pecans chopped        

 1. Preheat oven to 350F.

 2. Grease the muffin tin lightly.

 3. In a large mixing bowl mix the flour, sugar, 
baking soda, cinnamon and salt. 

 4. In another mixing bowl mix the egg, oil and applesauce. 

 5. Add the applesauce mixture to the dry ingredients and 
mix together gently, do not over mix. Gently fold in the chopped 

 6. Add mixture into muffin cups filling until 2/3 full. 
Bake for approximately 30 minutes. 

 7. Cool for 5 minutes before removing from the muffin tin.

Sourdough Waffles


 1 cup sourdough
 1/4 cup cooking oil
 1/2 teaspoon baking soda
 1/2 t
 5. Preheat waffle iron, set it to high heat.
Cook till golden brown.easpoon salt
 2 large eggs - separated
 1 Tablespoons sugar
 1/4 cup dry powdered milk    


 1. Separate the eggs into two separate bowls.

 2. In a mixing bowl beat egg yolks until they turn a
light lemon color.

 3. Add all other ingredients, except whites to the
yolks and mix until well blended.

 4. Beat the egg whites until soft peaks form.
Fold in egg whites gently.

Blackened Catfish with Dipping Sauce


 4 6 oz. catfish fillets
 4 tablespoons blackened seasoning
 2 tablespoons olive oil

 Dipping Sauce:

 3/4 cup mayonnaise
 4 tablespoons ketchup
 3 tablespoons fresh lemon juice
 salt and ground black pepper
 1 tablespoon finely sliced scallions    


 1. To make the dipping sauce:
 In a medium mixing bowl whisk together the mayonnaise,
ketchup, and lemon juice. Season with salt and pepper to
taste. Stir in the scallions. Cover and refrigerate until ready to serve.

 2. To make the catfish:
 Season both sides of the fish with the blackened seasoning.
In a large skillet over medium-high heat, warm the oil until
a few droplets of water sizzle when sprinkled in the skillet.
Sear the fish on one side until the meat is well browned and
releases easily from the pan, about 4 to 6 minutes. Turn over
the fillets and cook to desired doneness, about 5-6 more minutes.
Serve warm with a spoonful of the dipping sauce.

Saturday, September 16, 2017

Creamy Corn and Chicken Soup


 1 pound boneless skinless chicken breasts 
 4 cups low-sodium chicken broth or  
 4 cups corn kernels, fresh, or frozen, thawed 
 1 cup thinly sliced leeks white and pale green part only
 1 cup peeled and diced russet potato 
 1/2 cup dry white wine
 1 medium celery ribs, chopped 
 2 tablespoon Worcestershire sauce 
 1/2 teaspoon dried thyme 
 3/4 cup heavy cream      


 1. Place the chicken breasts in the a 4-6 qt. slow cooker. Add the broth, 
corn, leeks, potato, white wine, celery, Worcestershire sauce, and thyme. 
Stir well.

 2. Cover and cook on low for 5 hours, or until the meat is cooked through 
and the potato is tender.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. Keep the 
slow cooker covered and on low. 

 4. Transfer the chicken breasts to a cutting board. Puree the remaining soup: 
use an immersion blender right in the cooker; or ladle the soup in batches into 
a large blender, cover, and blend until smooth, pouring the soup back into the 
slow cooker. Keep the slow cooker set on low.

 5. Chop the chicken into bite-size bits; stir these into the soup along with the 
cream. Cover and cook on low for 15 minutes to blend the flavors.

Grapefruit Cocktail


1 part gin     
1 part grapefruit juice     
Garnish: maraschino cherry      


1. Stir with ice and strain into a cocktail glass. 
Garnish with maraschino cherry or grapefruit wedge.

Coffee-Braised Pot Roast with Caramelized Onions


 1 4-pound beef chuck roast, trimmed of fat
 1/2 teaspoon salt to taste 
 Freshly ground pepper, to taste
 4 teaspoons extra-virgin olive oil, divided
 2 large onions, halved and thinly sliced (4 cups)
 4 cloves garlic, minced
 1 teaspoon dried thyme
 3/4 cup strong brewed coffee
 2 tablespoons balsamic vinegar
 2 tablespoons cornstarch mixed with 2 tablespoons water      


1. Preheat oven to 300°F. 

 2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch 
oven or soup pot over medium-high heat. Add beef and cook, turning 
from time to time, until well browned on all sides, 5 to 7 minutes. 
Transfer to a plate.

 3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce 
heat to medium and cook, stirring often, until softened and golden, 
5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir 
in coffee and vinegar; bring to a simmer. Return the beef to the pot 
and spoon some onions over it. Cover and transfer to the oven.

 4. Braise the beef in the oven until fork-tender but not falling apart, 
2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and 
let rest for about 10 minutes.

 5. Meanwhile, skim fat from the braising liquid; bring to a boil over 
medium-high heat. Add the cornstarch mixture and cook, whisking, 
until the gravy thickens slightly, about 1 minute. Season with pepper. 
Carve the beef and serve with gravy.

Ham and Cheddar Cheese Muffins


 1 1/4 cups all-purpose flour
 1/4 cup cornmeal
 2 1/2 teaspoons baking powder
 1/2 teaspoon baking soda
 3 green onions, sliced
 1/2 cup shredded sharp Cheddar cheese
 3/4 cup diced ham
 1 large egg
 1 cup milk
 2 tablespoons melted butter       


 1. Preheat oven to 375°.

 2. In a mixing bowl combine flour, cornmeal, 
baking powder and soda, onions, cheese, and the ham.

 3. In another mixing bowl whisk milk with egg and 
melted butter. Blend milk and egg mixture into the 
dry ingredients, mixing until all dry ingredients are 

 4. Fill muffin cups about to 3/4 full.

 5. Bake for 20 to 30 minutes or until done.

Apple Pecan Pancakes


 2 cups flour
 1 tsp. baking soda
 1/2 tsp. salt
 2 tbsp. sugar
 2 eggs
 2 cups buttermilk, room temperature
 2 tbsp. butter, melted
 1 tsp. vanilla
 1 1/2 cups apples, peeled and finely chopped
 1/2 cup pecans, finely chopped
 vegetable oil       


 1. Preheat a griddle to 350 degrees.

 2. In a large mixing bowl, combine flour, 
baking soda, salt and sugar. 

 3. In a small bowl, beat the eggs. Add 
buttermilk, butter, vanilla and mix. 

 4. Gradually add egg mixture to dry ingredients 
and stir until well combined. Fold in apples and 
nuts. Let mixture stand for 15 minutes.

 5. Pour about 1-2 tsp. of vegetable oil onto 
heated griddle.

 6. For each pancake, pour 1/4 cup of batter 
onto the griddle. Bake for about 2-4 minutes.

 7. Turn and brown the other side.

Crockpot Bacon and Beans


 1 pound bacon, chopped
 2 15-oz cans pork and beans
 2 16-oz cans red kidney beans, drained and rinsed
 2 15-oz cans pinto beans, drained and rinsed
 1 cup firmly packed brown sugar
 1/2 cup cider vinegar
 1 tablespoon maple syrup
 2 teaspoons garlic powder
 1/2 teaspoon dry mustard    



 1. In a large skillet over medium heat, cook the
bacon until crisp, around 5 to 6 minutes. Drain on
paper towels.

 2. Combine the pork and beans, kidney beans, and
pinto beans in a lightly greased medium crockpot.

 3. Stir in the brown sugar, vinegar, maple syrup,
garlic powder, mustard, and bacon.

 4. Cover and cook on low for 6 hours.

Crockpot Chicken Santa Fe

Crockpot  Chicken Santa Fe


 1 can (15 oz) black beans, rinsed and drained
 2 cans (15 oz) whole kernel corn, drained
 1 cup thick and chunky salsa
 5 or 6 skinless, boneless chicken breast halves
 1 cup shredded Cheddar cheese  



 1. In a 3-1/2- to 5-quart slow cooker, mix together
the black beans, corn, and 1/2 cup of the salsa.

 2. Top with the chicken breasts, then pour the remaining
1/2 cup salsa over the chicken. Cover and cook on HIGH for
2 1/2 to 3 hours, or until the chicken is tender and white
throughout; do not overcook or the chicken will be dry .

 3. Sprinkle cheese on top; cover and cook until the cheese
melts, about 5 to 15 minutes.

Friday, September 15, 2017

Easy Chocolate Mint Smoothie

Easy Chocolate Mint Smoothie 


 2 scoops of peppermint chocolate chip ice cream
 1/2 cup milk
 2-3 drops peppermint extract     


 1. Combine all ingredients into a blender. 
Blend at high speed until thick and sm


 2 scoops of peppermint chocolate chip ice cream
 1/2 cup milk
 2-3 drops peppermint extract     


 1. Combine all ingredients into a blender. 
Blend at high speed until thick and sm

Monday, September 11, 2017

Bacon Cheeseburger Pizza


 1 can Refrigerated Pizza Crust 
 1/2 pound ground beef
 1 small onion, chopped
 8 ounces can pizza sauce
 8 bacon strips, cooked and crumbled
 20 dill pickle coin slices
 2 cups shredded mozzarella cheese
 2 cups shredded cheddar cheese
 1 teaspoon Italian seasoning    


 1. In a medium skillet, cook beef and onion until meat 
is lightly brown and drain then set aside.

 2. Place crust on a ungreased 12-inch pizza pan.

 3. Spread the sauce, top with beef mixture, bacon, 
pickles and cheeses; sprinkle with Italian seasoning.

 4. Bake at 450 degrees for 10-12 minutes or until 
cheeses have melted.

Teriyaki-Glazed Turkey Burgers


 1 lb. ground turkey
 4 hamburger buns, toasted
 1/3 cup honey
 1/4 cup soy sauce
 1-1/2 teaspoons grated fresh ginger root
 1 teaspoon minced garlic
 1/2 cup finely chopped celery
 1/4 cup thinly sliced green onion



 1. In a small mixing bowl, combine honey, soy sauce,
ginger, and garlic until well blended.

 2. Blend in 3 Tablespoons honey glaze mixture. Divide
mixture into 4 patties, 1/2- to 3/4-inch thick.

 3. Place patties on a well oiled grill, 4-6 inches from
 hot coals. Grill, turning 2 to 3 times, brushing generously
with glaze, until patties are well browned and cooked through.

 4. Serve on toasted buns.