Sunday, November 19, 2017

Shrimp with Artichoke Cream Sauce


2 pounds (21-25 count) fresh shrimp peeled and deveined
2 cup canned artichoke hearts
4 ounces butter, divided
1 cup olive oil, divided
1 cup purple onion, diced
3/4 cup red bell pepper, diced
3/4 cup yellow bell pepper, diced
2 cups fresh mushrooms, sliced
2 cups white wine
2 tablespoons fresh garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh basil
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 cup flour
1 quart heavy whipping cream
2 teaspoons lemon juice
2 tablespoons parsley, chopped
Salt and black pepper, to taste
1. In a large skillet, melt 2 ounces of butter and ½ cup of olive oil over medium-high heat. Sauté the onions, bell peppers and mushrooms for about5 minutes. Add white wine and reduce heat by half.

2. Add minced garlic, thyme, basil, 1 teaspoon black pepper and cayenne pepper. Let this mixture cook for 2-3 minutes, then whisk in the flour, stirring constantly until a white roux is achieved. The flour will absorb all the liquid in the skillet.

3. Slowly add heavy whipping cream, stirring constantly until desired thickness. Fold in artichoke hearts and let it simmer for 2-3 minutes.

4. In a separate skillet, add the remaining 2 ounces of butter and ½ cup of olive oil. Sauté the shrimp for 2 minutes or until pink. Add lemon juice, salt and pepper to taste and parsley. Cook for 4-6 minutes.

5. Add the sautéed shrimp with juice to cream sauce, stirring to incorporate.

Serve over rice or pasta. Makes 4-6 servings

Applesauce Pancakes


2 Cups Bisquick
1 Teaspoon cinnamon
2 eggs
1 Teaspoon lemon juice
1 Cup applesauce
1/2 Cup milk
1. In a mixing bowl combine all ingredients and beat until smooth.

2. Pour batter onto hot griddle and cook till golden brown and turn and cook the other side golden brown.

Saturday, November 18, 2017

Crockpot Beef and Lentil Soup


3 quarts beef broth
1/4 cup dry white wine
1 pound cubed lean beef stew meat
3 cups dried lentils
1 1/2 cups finely chopped onions
1/2 cup leeks, chopped leeks
1/2 cup,carrots, chopped
1/2 cup,celery, chopped
Salt and black pepper, to taste
1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Season to taste with salt and black pepper.

Apple and Creamcheese Coffeecake


1/2 cup Butter, softened
1/4 Teaspoon Salt
1/4 cup Milk
8 oz Cream cheese; softened
1/2 cup Sugar
1 cup Sugar
2 Tablespoons Flour
1 Teaspoon Ground cinnamon
1 Teaspoon Almond extract
4 cups Granny Smith Apples; peeled and sliced
1 3/4 cup Flour
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1 Tablespoons Lemon juice
1. Cream butter and cream cheese in a large mixing bowl; gradually add 1 cup sugar, beating at medium speed of with electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in almond extract.

2. Combine 1-3/4 cups flour, baking powder, soda, and salt in a medium mixing bowl; add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

3. Pour batter into a greased and flour 13x9x2-inch baking pan.

4. Combine 1/2 cup sugar, 2 tablespoon flour, and cinnamon in a small mixing bowl. Dip apple slices in lemon juice. Combine apple slices and cinnamon mixture, tossing gently to coat well.

5. Arrange apple slices on top of batter. Bake at 350 deg for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Serve warm.

Friday, November 17, 2017

Italian Sausage and Bread Stuffing


1 (3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
2 tablespoons olive oil, divided
2 pouns sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
3/4 cup heavy cream, divided
1/2 cup turkey giblet stock or reduced-sodium chicken broth
1 cup grated Parmigiano-Reggiano (2 ounces)
1/2 cup coarsely chopped flat-leaf parsley
1. Preheat oven to 350°F with rack in middle. Generously butter baking dish.

2. Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.

3. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.

4. Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.

5. Whisk together eggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream. Cover stuffing and chill.

6. About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.

Turkey and Cheese Pasta Bake


8 ounces penne pasta
1 small yellow onion, chopped
2 tablespoons butter
3 garlic cloves, minced
1 can condensed cream of mushroom soup
1 package (8 ounces) cream cheese, softened and cubed
1 cup heavy whipping cream
1 cup 2% milk
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon coarsely ground black pepper
2 1/2 cups cooked turkey breast, cubed


1/2 cup seasoned bread crumbs
3 tablespoons butter, melted
1. Cook penne pasta per package directions. Drain; set aside.

2. In a large skillet, saute the onion in butter until tender. Add garlic; cook 2 minutes longer. Add the soup, cream cheese, cream and milk; cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses and spices; cook just until cheeses are melted. Add turkey and penne; heat through

3. Transfer to a greased 2-1/2 qt. baking dish. In a small bowl, combine topping ingredients; sprinkle over pasta mixture. Cover and bake at 350° for 25-30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown.

Broccoli Cucumber Apple Green Smoothie


2 cups broccoli florets
1 cucumber, quartered
3 stalks celery
1 carrot
1 apple, cored and quartered
1/2 cup water
1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

Turkey Cabbage Casserole


1 head cabbage, medium
1 1/2 lb. turkey
Salt, pepper and garlic salt to taste
2 cans diced tomatoes with onions
1 (16 oz.) can tomato sauce
1 pkg. frozen hash browns
2 tbsp. dried onion flakes

1. Preheat the oven to 350°F.

2. Chop up cabbage and microwave for 10 minutes.

3. Brown turkey and pat dry with paper towel.

4. Mix all ingredients together and put in large casserole dish.

5. Bake at 350 degrees for 1 hour.

Onion with Cheese Soup


1 lb. Onions, diced into equal size pieces
1 teaspoon Garlic paste
Olive oil for frying
1/8 oz. chopped Fresh thyme
8 oz. water
Grated parmesan cheese to be used as topping.
1. Heat olive oil in a stock pan.

2. Fry onions in it till they becomes limp but should not be allowed to change color.

3. Add garlic paste to it and cook for 3-4 minutes more.

4. Add freshly chopped thyme to the mixture and add the water.

5. Simmer over medium heat till mixture is cooked properly. Transfer to a blender. Top with fresh grated parmesan cheese before serving.

Thursday, November 16, 2017

Strawberry Upside-Down Cake


1/4 cup brown sugar,packed
4 ounces strawberries, sliced and capped
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 stick unsalted butter
1 teaspoon vanilla extract
2 eggs
1/2 cup buttermilk
1. Preheat oven to 350°F.

2. Grease an 8-inch cake pan with butter. Sprinkle the brown sugar on the bottom of the pan and arrange strawberry slices over top.

3. Place the flour, baking powder, baking soda and salt in a mixing bowl and whisk to combine.

4. In a separate large mixing bowl, cream together the butter and sugar. Beat in the eggs one at a time, followed by vanilla extract. Mix in half of flour mixture, followed by the buttermilk. Mix in remaining flour mixture just until no more dry flour is visible; do not over-mix.

5. Pour the batter into the buttered cake pan over strawberries.

6. Bake for about 45 to 55 minutes or until a tester inserted in the middle comes out clean. Let the cake cool for 5 minutes, then run knife along edge of pan and invert the cake onto a cake plate.

Dark Fudge Pecan Brownies


1 cup unsalted butter, softened
4 ounces unsweetened chocolate
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup of chopped pecans
1. Preheat the oven to 350°F.

2. Lightly coat a 13 x 9-inch baking pan with cooking spray.

3. In a medium saucepan over low heat, melt the butter and chocolate, stirring constantly.

4. Remove from the heat and stir in the sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

5. In a medium mixing bowl, combine the flour, cocoa, baking powder, and salt. Add the dry mixture to the wet 1/2 cup at a time and mix with a wooden spoon until just combined before the next addition. Do not overmix.

6. Pour the batter into the baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool on a wire rack.

Caramel-Apple Bread


1 14-oz bag caramels
3 cups all-purpose flour
1 cup butter, softened
4 cups confectioners’ sugar
1 tablespoon vanilla extract
6 eggs
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3 1/2 cups peeled and chopped Granny Smith apples
1. Preheat oven to 350°F.

2. Grease and flour two 9- by 5-inch loaf pans. Unwrap caramels; cut each into eight pieces. Toss with 1 tablespoon of the flour in a small bowl. Set aside.

3. In a large bowl, use an electric mixer to beat the butter, sugar, and vanilla until fluffy. Add the eggs, mixing well. In another bowl, combine the remaining flour, cinnamon, and allspice. Add the flour mixture to the butter mixture; blend well.

4. Using a wooden spoon, stir in the apples and caramel pieces. Divide between the prepared loaf pans.

5. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the centers comes out clean. Cool completely, on a wire rack, then remove from pans. 

Turkey Mushroom Casserole


6-8 slices bacon
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 (4 oz.) can mushrooms
1 can condensed cream of celery soup
1 cup dairy sour cream
1/2 cup shredded cheddar cheese
3 cups cut up cooked turkey
1/4 tsp. salt
1/8 tsp. pepper
2 cups Bisquick baking mix
1/2 cup milk
2 eggs
1. Preheat the oven to 350°F.

2. Grease 2 quart round casserole.

3. Fry bacon in 10" skillet until crisp; remove from skillet and crumble.

4. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary.

5. Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly. Spread in casserole.

6. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake, uncovered until golden brown, about 30 to 35 minutes.

Wednesday, November 15, 2017

Cajun Chicken Bake


2 cans Cream of Celery soup
1 small bag frozen Spinach, thawed and drained
1 can whole Kernal corn
3/4 cup Cheddar cheese, shredded (sharp or mild)
1 lb boneless, skinless Chicken breast, cubed
1 1/4 teaspoon Cajun seasoning
1. Pre Heat oven to 375 degrees.

2. Mix all ingredients together, except cheese and put in a casserole dish. Sprinkle cheese on top. 3. Bake in oven for about 30-40 minutes. Serve over hot steamed rice.

Harvey Wallbanger Cocktail


2 parts orange juice     
1 part vodka     
Splash of Galliano®


1. Pour vodka and orange juice in a highball glass and stir. 
Top with Galliano® 

Egg Custard Pie


1 9 inch pie crust
1 1/4 Cups milk
4 Eggs
3/4 Cup sugar
1 Teaspoon Vanilla Extract
1/4 Teaspoon salt
1/4 Teaspoon ground nutmeg
1. Pre Heat the oven to 350 degrees F. Partially bake the crust. Increase the oven temperature to 425 degrees F.

2. In a medium saucepan, heat the milk over medium heat until it steams; look for tiny bubbles forming on the edge of the pan, and steam rising from the milk. Remove from the heat before it comes to a boil. Set aside. In a medium bowl, beat the eggs well. Stir in the sugar, vanilla, and salt, and stir well to dissolve the sugar and combine everything well.

3. Slowly pour in the milk, stirring with a whisk. Pour the custard filling into the partially baked piecrust and sprinkle the nutmeg over the surface of the pie.

4. Place the pie on the bottom rack of the oven. Bake until the custard filling is mostly firm but still wiggly in the center, 25 to 35 minutes. Place the pie on a cooling rack and let cool to room temperature.

Tuesday, November 14, 2017

Homemade Horseradish Cream


1/2 cup sour cream
2 tablespoons prepared horseradish
Kosher salt
Freshly ground pepper
1. In a small bowl, stir together the sour cream and horseradish and season with salt and pepper. Serve, or cover and refrigerate up to 1 day.

Caribbean Style Pork Casserole


4 green onions
2 pork tenderloins, about 3/4 pound each, cut into 1-inch-thick slices
2 tablespoons peeled, minced ginger root
2 tablespoons soy sauce
2 tablespoons Worcestershire
1 tablespoons chopped fresh thyme
1/2 teaspoons ground red pepper
1/2 teaspoons ground allspice
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices
1 large red pepper, cut into bite-sized pieces
2 tablespoon vegetable oil
1 can 15 to 16 ounces pineapple chunks in juice
1. Preheat the oven to 425 degrees F.

2. Mince 2 green onions and cut remaining green onions into 2-inch pieces. In bowl, toss minced green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper, and allspice. Cover the pork and marinate for at least 30-45 minutes.

3. In a shallow 6-quart casserole, toss the sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon vegetable oil. Bake this uncovered for 15 minutes.

4. In a 10-inch skillet over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of pork (reserving marinade) until it turns brown. Remove pork and transfer to bowl; repeat this with the remaining pork.

5. Pour pineapple chunks with their juice into the skillet, be sure to scrape to loosen and remove any brown bits from bottom of skillet. Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in roasting pan.

6. Bake the casserole uncovered for at least 30-40 minutes or longer until pork and vegetables becomes tender, stirring this occasionally.

Crock Pot Chicken with Artichokes


3 lbs. boneless, skinless chicken thighs
salt and black pepper
14-1/2 oz. can diced tomatoes
14-oz. can artichoke hearts, drained
1/4 cup capers
3 cloves garlic, thinly sliced
8-oz. fresh sliced mushrooms
3 ripe tomatoes, chopped
16-oz. pkg. spaghetti, cooked
1. Season chicken with salt and pepper; place in a crockpot.

2. Spoon canned tomatoes with juice, artichokes, capers and garlic over chicken.

3. Cover and cook on high setting for 3 to 4 hours, until chicken juices are running clear. Stir in fresh tomatoes and mushrooms during the last 30 minutes of cooking time.

4. Serve chicken and sauce over cooked spaghetti.

Monday, November 13, 2017

Banana Walnut Pancakes


 2 Cups Bisquick
 1 Cup quick-cooking oats
 1 egg
 1/4 Cup sour cream
 1 1/2 Cups milk
 1 Ripe banana, sliced thin
 Cup walnuts, chopped 


1. In a mixing bowl combine first five ingredients with wire 
whisk beat until smooth. Add small amount of more milk if needed.

 2. Pour 1/4 cupful onto hot griddle. Arrange banana slices on top. 
Sprinkle with nuts. 

 3. Drizzle batter over bananas just to cover them. 

 4. Cook until edges are dry. Turn and cook until golden brown.

 Makes 10-12 pancakes 

Crockpot Italian Turkey Breat


1 turkey breast, about 3-5 lbs
1 onion, sliced
1 bell pepper, sliced
1 can tomato soup
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon thyme
1/2 cup water
1/2 cup white wine
1. Place the turkey breast in the crockpot and cover with onion and pepper slices.

2. Mix the remaining ingredients and pour over the turkey.

3. Cover and cook on LOW for 7-9 hours.

4. Serve with steamed noodles or spaghetti or rice.

Sunday, November 12, 2017

Potato Salad

Potato Salad


 3 lbs.Red Potatoes, boiled
 1 cup Bacon Bits
 3 cups Green Onions, chopped
 1 cup Mayonnaise
 1 cup Sour Cream
 1 Tablespoon Garlic
 1 Tablespoon Dill Weed
 Salt & Pepper to taste 


1. Boil potatoes until soft, drain and mix with other ingredients very well. 

Saturday, November 11, 2017

Cajun Chicken Lasagna


1 lb andouille sausage (sliced)
1 lb boneless skinless chicken breast halves (cubed)
1 package lasagna noodles (16 ozs)
2 tsps cajun seasoning
1 tsp sage (dried)
1/2 cup onion (chopped)
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tbsp chopped garlic (chopped finely)
20 ozs alfredo sauce (divided)
1-1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1. Preheat oven to 325 degrees F.

2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 10 to 12 minutes, or until al dente; drain.

3. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8-10 minutes. Remove chicken meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.

4. Lightly grease a 9×13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.

5. Bake in preheated oven for 1 hour. Let stand 10-15 minutes before serving.

Friday, November 10, 2017

Eggplant Stew with Tomatoes and Peppers


 1 to 1 1/2 pounds eggplant
 6 tablespoons olive oil
 1 large red onion, diced into 1/2-inch cubes
 1 large red bell pepper, cut into 1-inch pieces
 2 teaspoons paprika
 2 garlic cloves, thinly sliced
 2 tablespoons tomato paste
 5 ripe plum tomatoes, peeled, quartered lengthwise, and seeded
 1 15-ounce can chickpeas, rinsed
 Salt and black pepper
 1/4 cup coarsely chopped parsley


1. Cut the eggplant lengthwise into ½-inch slabs, then crosswise into
½-inch sticks. Heat ¼ cup oil in a wide skillet over high heat until hazy.
Add the eggplant and stir to distribute the oil. Cook, turning the pieces
every few minutes, until golden, about 10-12 minutes.

 2. Heat the remaining oil in a Dutch oven over medium-high heat.

 3. Add the onion, pepper, and paprika and sauté until the onion is lightly
browned around the edges, 8 to 10 minutes, adding the garlic during the
 last few minutes.

 4. Stir in the tomato paste, fry it for a minute, then moisten with a few
tablespoons water and scrape up the juices from the bottom of the pan.
Add the tomatoes, eggplant, chickpeas, 1 cup water, 1 teaspoon salt,
and pepper.

 5. Lower the heat and simmer, covered, for 20-25 minutes, stirring
once or twice. Stir in the chopped parsley and serve.

Thursday, November 9, 2017

Double Peanut Butter Chocolate Fudge


1/2 cup light corn syrup
1 / 3 cup evaporated milk
18 ounces semisweet chocolate chips
3/4 cup powdered sugar
1 / 3 cup crunchy peanut butter
2 teaspoons vanilla
1 / 3 cup creamy peanut butter 


 1. In saucepan, combine corn syrup and evaporated milk. 
Stir until well blended. Cook over medium heat until mixture 
boils. Remove from heat immediately. Stir in chocolate chips.

2.  Cook slowly over low heat, stirring constantly until chips are melted. 
Remove from heat. Stir in powdered sugar, crunchy peanut butter, 
and vanilla. Beat until thick and glossy. 

3.  Spread into 8x8-inch pan lined with foil. Spoon creamy peanut butter
 onto fudge mixture and swirl to marbleize. Refrigerate overnight. 

Greta Garbo Cocktail


1 part Bacardi® light rum   
Splash of Bols® Maraschino   
Splash of lime juice (freshly squeezed)   
Splash of pastis   
Pinch of sugar


Shake with ice and strain into a cocktail glass.

Turkey Squash Casserole


2 lbs. butternut squash
3/4 cup minced onions
2 tablespoons butter
2 cups toasted croutons
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
Ground black pepper
1 cup chicken broth or Homemade chicken stock
2 cups cooked diced turkey
1/2 cup shredded Sharp Cheddar cheese
1. Preheat the oven to 350°F.

2. Grease a 1 1/2-quart casserole dish.

3. Prepare the squash by cutting in half lengthwise and discard seeds. Bake, cut side down, in a baking pan for 50 to 60 minutes, until squash is tender.

4. Scoop out squash pulp and mash.

5. Sauté onions in butter. Add croutons, poultry seasoning, salt, and pepper to taste. Add broth, mashed squash, and turkey.

6. Place mixture in the casserole dish and bake for 20-25 minutes.

7. Sprinke Cheddar Cheese on top and return to oven until cheese is melted.

Wednesday, November 8, 2017

Homemade Turkey Stock


1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced
1. Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

2.Discard turkey carcass. Cool broth for 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate for 8 hours or overnight, then remove fat from surface. Broth can be frozen for up to 2-3 months.

Refrigerate for up to 3 days or freeze for up to 1-2 months. 

Cinnamon Spice Pancakes


 2 Cups Bisquick
 1 Cup milk
 2 eggs
 1 teaspoon cinnamon
 1/2 teaspoon nutmeg
 1/2 teaspoon vanilla  


 1. In a mixing bowl whisk all ingredients together.

 2. Pour 1/4 cup batter onto hot griddle. Cook 
2 to 3 minutes or until edges are dry. 

 3. Turn; cook other sides until golden brown. 

Tuesday, November 7, 2017

Spicy Sausage Sliders


 1 tablespoon extra virgin olive oil, plus more for grilling
 1 1/2 pounds spicy sausage, removed from casing
 2 red onions, sliced into ¼-inch rounds
 8 mini potato rolls, split
 3/4 cup Greek yogurt
 2 tablespoons mint, chopped
 1/2 cup of arugula leaves


 1. Preheat a grill over high heat. Brush the grill with olive oil.

 2. Form the sausage into 3-ounce patties, slightly larger than
the rolls. Place on the grill and cook for 2 minutes on each side.
Grill the onions alongside the sausage until charred and soft,
about 2 minutes per side. Toast the bread on the grill.

 3. Mix together the yogurt, mint, and olive oil, and season with
salt and pepper.

 4. Build the sliders with sausage patties, a smear of yogurt,
arugula, and grilled onions.

Chicken Chili


 1 Green bell pepper, chopped
 1 Cup yellow onion, chopped
 2 garlic cloves, minced
 3 tablespoons cornmeal
 2 tablespoons chili powder
 3 teaspoons dried oregano leaves
 1 teaspoon cumin
 1 teaspoon sea salt
 1 1/4 lb boneless skinless chicken thighs, cut into 1" pieces
 1 jar (16 oz) medium picante sauce
 1 can (15 oz) pinto beans, undrained
 1 can (14 1/2 oz) diced tomatoes, undrained


 1. Place bell pepper, onion and garlic in crock pot.

 2. In a large mixing bowl combine cornmeal, chili powder,
oregano, cumin and salt, mix well.

 3. Place chicken in bowl and coat well with seasoning mixture.

 4. Put chicken in crock pot and mix in any leftover
seasoning mixture.

 5. Next add picante, beans and tomatoes.

 6. Cover and cook on low 7-8 hours.

Monday, November 6, 2017

Honey Apple Pancakes

Honey Apple Pancakes

 1/3 cup honey
 1 cup apple juice
 1 apple - cored and finely chopped
 2 cups flour
 2 eggs
 1/8 teaspoon salt
 2 tablespoons canola oil
 2 teaspoons baking powder
 Maple syrup or honey for topping 


 1. In a large mixing bowl, combine all ingredients Except the 
chopped apple and topping ingredients.

 2. When well mixed, add the chopped apple and continue to 
mix well until smooth. 

 3. On a griddle or in a large frying pan lightly greased with 
cooking spray.

 4. Pour about 1/4 cup of the batter for each pancake. 

 5. Cook until bubbles begin to appear and flip. Cook till each 
side is golden brown.

 6. Top with maple syrup or honey . 

Sunday, November 5, 2017

Pork and Cabbage Soup


 1 lb. Pork sausage (Hot or Mild)
 12 oz. of beef broth 
 1 1/2 cup of water
 1 1/2 teaspoons of beef bouillon granules
 1/4 lb. chopped cabbage
 1 Large Potatoe diced
 1 Onion diced
 1 clove garlic diced
 1/8th oz. Dried marjoram
 3 tablespoons Olive oil for frying
 Salt and black pepper to taste 


 1. Heat olive oil in a pan and fry pork sausage in it. 
Cook till it becomes brown and remove. 

 2. Place cabbage, onions, garlic into the pan. Cook them
 till they become soft. 
 3. Add the beef broth into the mixture. Add the beef 
bouillon granules into the mixture. Season with marjoram. 

 4. Add salt and pepper according to taste. Simmer for 
20-25 minutes.

Saturday, November 4, 2017

Cajun Catfish with Salsa

Cajun Catfish with Salsa


 6 catfish fillets (6 ounces each)
 3 tablespoons butter, melted
 2 tablespoons Cajun seasoning

 2 medium navel oranges, peeled, sectioned and diced
 1 cup diced cantaloupe
 1/2 cup diced honeydew
 2 tablespoons lime juice


 1. Brush both sides of fillets with butter; sprinkle with Cajun seasoning.
Place on a broiler pan; broil 6 in. from the heat for 8-10 minutes or until
fish flakes easily with a fork.

2. For salsa, in a small bowl, combine the
remaining ingredients. Serve with fish.
Yield: 6 servings.

Sunday, October 22, 2017

How to Season and Protect Your Cast Iron Cookware

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.