Wednesday, September 23, 2015

Whoops...


5:30am this morning...I let my Pups outside to do their thing...No Fog.  At 7:00am, they wanted to go outside again.  FOG!  I couldn't see beyond my Courtyard Wall!  Now it's 8:00am and this is what it looks like outside my office window.  

No matter the kind of weather, I always take pictures from my office window!  Here are some additional pictures from my...

window.


Sorry about the reflection of my camera in the middle of this photo [the circle].


This is my view on most days from my Office Window [just for comparison]...


Just a couple more...



I know...you didn't expect to see SNOW, did you.  It will be here sooner than we think!!  This year has just flown by.  I'm really glad I got a Snow Blower to help remove snow.  Much easier than shoveling!!

Speaking about Snow Blowers and Shoveling...now's the time to get those things you need for winter...the stores are stocked up now.  I know, because I bought my Snow Blower and Shovel at Lowe's on a day when the temperature outside was 87°!!

I sure got some "looks" as I checked out and packed them in my car.  But, I like to plan ahead.

Saturday, September 12, 2015

Salmon with Garlic, Lemon & Dill

Ingredients
1 lb salmon fillet
2 tsp butter
1 tsp olive oil
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste...

Fresh dill, to taste
Lemon slices

Instructions
Preheat the oven to 450°. Line a baking sheet with foil then coat with cooking spray. Place Salmon skin side down on baking sheet. Combine butter, olive oil, and garlic together and spread evenly over the top of the fish. Season the Salmon with salt and freshly cracked pepper. Top with freshly chopped dill and a layer of lemon slices. Bake 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve immediately.

NOTE: I had 2 THICK fillets - total weight of just over 1# and it took the 2 fillets about 18 minutes til they were done. So just keep an eye on them while they're baking at 450°

Jan's Dill Sauce

1/2 cup Mayonnaise
1/2 cup Sour Cream
1 1/2 Tablespoons finely chopped onion
2 teaspoons lemon juice
1 1/2 teaspoons prepared horseradish
1 1/4 teaspoon dill weed
1 clove crushed garlic
Salt & Pepper to taste
Combine and chill until ready to serve.

Carmelized Onion and Cornbread Stuffing

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream...


1/4 cup chicken stock
Salt and freshly ground black pepper

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey.

You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.  (6-8 servings)

Caramel Sauce

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Hot Fudge Sauce

4 Tablespoons unsalted butter
3 ounces bittersweet chocolate
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 cup cream or half and half
1/4 tsp. kosher salt...

1 teaspoon pure real vanilla extract

Whisk cocoa and sugar together well and put into a heavy saucepan. Add the chocolate and the butter and let them melt, stirring all to make a thick paste. Slowly add the cream, stirring constantly so that you have a smooth sauce. Add the salt. Heat to boiling, stirring constantly so it doesn't burn. Cook to desired consistency and remove from the heat. Stir in the vanilla and serve immediately. Makes about 1 1/2 cups of sauce.

You can store this sauce in the refrigerator. Reheat gently, stirring often before using.

Onion Strings

2 White Onions, thinly sliced
2 cups (16oz) Buttermilk
2 cups flour
1 Tablespoon Kosher Salt
1/2 teaspoon Cayenne Pepper
Freshly ground Black Pepper, to taste
...

After slicing the onions, place them in a ziploc bag or an oblong cake pan. Pour the Buttermilk over the onions. Zip the bag closed or cover the cake pan and refrigerate for at least an hour.  Bring your Oil (4 cups of either vegetable oil or canola oil) up to temperature (375°) in a large pan.  When your oil is up to 375°, take a handful of onions, shake excess buttermilk off and dip into the flour mixture, shaking off excess flour. Put into the hot oil and fry for a few minutes, til golden brown. Remove to a pan lined with paper towels.

Make sure you do these in small batches (I used a 5qt Dutch Oven, with about 3" of oil and I had 5 batches), so as to not overcrowd the pan. This will keep the temperature from dropping and also give you the crispy onion strings you want!

Enjoy them with a Steak - on a Burger or as a snack!!

Jan's Cream Cheese Stuffed Pumpkin French Toast

FRENCH TOAST BATTER
1/2 cup Libby's Pure Pumpkin (not pie filling)
1 teaspoon McCormick's Pumpkin Pie Spice
1 teaspoon Vanilla
2 Tablespoons Sugar
4 Extra Large Eggs
1/4 cup Whole Milk
1/2 cup Pumpkin Pie Spice...

International Delight Creamer

CREAM CHEESE STUFFING
8 ounce package of Philadelphia Brand Cream Cheese, softened
2 Tablespoons Sugar
1 teaspoon Vanilla

FRENCH TOAST BATTER
Whisk everything in a bowl, until well combined. Pour into a flat dish for dipping the bread.

CREAM CHEESE STUFFING
Beat well, until well combined and smooth.

ASSEMBLY
Spread cream cheese mixture between 2 slices of bread for each serving.  Heat Griddle to 375-400° and once heated, melt shortening or use oil to grease the griddle and heat til hot. Dip the French Toast in the Pumpkin Dip and let soak for a minute on each side, making sure you don't leave any dry spots. Put onto Hot Griddle and cook until nicely browned. Flip and cook until the other side is nicely browned too. Serve, topped with a dollop of Whipped Cream, toasted pecans and a dash of Pumpkin Pie Spice.  (4 Servings).

Jan's Creamy Chicken Vegetable Rice Soup

1# Boneless, skinless Chicken Breasts
4-5 Stalks Celery
2 Bunches Carrots with Green Tops
1 Sweet Onion
Olive Oil
3/4 teaspoon Ground Sage...

1 teaspoon Salt
1/2 teaspoon freshly ground Pepper
3/4 cup Arborio Rice
6 cups Chicken Broth
1 Packet Swanson Chicken Boost
1 Cup {or a bit more} Heavy Cream {whipping cream works well}
1 Tablespoon cornstarch
2 Tablespoons Cold Water

Cut the Chicken Breasts into bite-size pieces. Slice the Celery and Carrots {peel them, too}. Chop the onion. In hot Dutch Oven pour 1 Tablespoon Olive Oil and heat until hot. Add the vegetables and cook until they are transluscent...and slightly browned.  Meanwhile, in another hot pan, pour 1 Tablespoon Olive Oil and heat until hot. Add the chicken and saute til cooked. Do NOT overcook.
Combine the cooked vegetables and chicken in the Dutch Oven. Add Ground Sage, Salt, Pepper, Arborio Rice, Chicken Broth and Swanson Chicken Boost. Stir. Bring to a boil...lower heat and simmer, covered for about 15-20 minutes. As the Soup simmers and the Rice cooks, you shouldn't need additional liquid, but in the event you do, add more Chicken Broth.

When Rice is cooked, test for seasoning and adjust if needed.  Add the Heavy Cream and bring back to a boil.  If you want your soup thicker...As it begins to boil, immediately stir in the slurry you make by combining the Cornstarch and Cold Water. Simmer another 3-5 minutes. If the soup is too thick, thin with a bit of warm chicken broth or warm cream.

Jan's Southern Biscuits & Gravy

1# pork sausage {I use pre-cooked Armour links, chopped}
1 sweet Onion, chopped
2T Butter
6T Flour
1/2t Sage
1/4t Salt
Dash freshly grated Nutmeg
4c Milk
Dash Hot Pepper Sauce, optional
Warm Biscuits, split {frozen-baked}
    In a large skillet, cook sausage and onion until the sausage is done. Add Butter and melt. Stir flour, salt, sage, nutmeg into the skillet until blended. Cook and stir until light golden brown. Remove from heat and add the Milk and Optional Hot Pepper Sauce. Cook and stir for 2 minutes til thick.  Serve over split muffins.  (4 Servings)

    Doubletree Hotel CopyCat Chocolate Chip Cookies

    1 1/2 cups unsalted butter
    1 1/2 cups white sugar
    3/4 cup packed brown sugar
    4 eggs
    3 cups all-purpose flour
    3/4 cup rolled oats
    2 1/2 teaspoons vanilla extract
    1 teaspoon lemon juice...


    3/4 teaspoon baking soda
    1 teaspoon salt
    1/4 teaspoon ground cinnamon
    3 cups semisweet chocolate chips
    1 1/2 cups chopped walnuts

    Cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well.  In a separate bowl, stir together dry ingredients. Add to creamed mixture and stir well to blend. Add chips and nuts; stir to combine.

    Drop by a 3 Tablespoon scoop onto parchment-lined baking pans, 2 to 3 inches apart. Bake at 350 degrees F. for 13 to 15 minutes or until lightly browned around the edges. Cool; remove from paper and cool completely on wire racks.

    Can be Frozen: Scoop all batter out onto a sheet pan and freeze. When totally frozen, put into a Zip-Loc Bag and freeze. Thaw in refrigerator for 12 hours prior to baking.   (28-30 Cookies)

    Meat Lover's Quiche

    Ingredients
    1 homemade or store-bought single-crust pie dough
    6 large eggs, well beaten
    1/2 cup milk
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    4 slices bacon, cooked and crumbled
    1 cup cooked ground sausage...


    1/2 cup diced ham
    2 large green onions, chopped
    1 cup shredded cheese

    Instructions
    Preheat oven to 425Āŗ.  Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.  In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.  Bake for 20 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.

    Crock Pot Beef and Broccoli

    1 pound boneless beef chuck roast, sliced into thin strips
    1 cup beef consumme
    1/2 cup soy sauce
    1/3 cup brown sugar
    1 tablespoon sesame oil
    3 garlic cloves, minced...

    2 tablespoons cornstarch
    2 tablespoons cooked and cooled sauce
    Fresh broccoli florets {as many as desired}
    Hot cooked rice {white or brown}

    Place beef in a crock pot. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

    In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached. (the sauce has to boil for it to thicken).

    Peanut Butter Patties (Tagalongs)

    For the Cookies
    1 cup butter, softened
    1/2 cup sugar
    2 cups all purpose flour
    1/4 teaspoon baking powder
    1/2 teaspoon salt...

    1/2 teaspoon vanilla extract
    2 tablespoons milk

    For the Filling
    1 1/2 cups creamy peanut butter
    3/4 cup confectioners’ sugar
    generous pinch salt
    1/2 teaspoon vanilla extract

    For the Chocolate Coating
    8 ounces semisweet chocolate chips
    1 tablespoon shortening

    Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper.  (3 dozen cookies)

    In a medium bow, whisk together the flour, baking powder, and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Mix in flour mixture followed by the vanilla and milk.

    Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 1 inch apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie.

    Bake for 11-13 minutes, or until edges are golden brown. Remove the cookie sheets from the oven. Using your thumb, dowel or a melon baller, press into the cookies again. Cool cookies for 5 minutes on baking sheet, then transfer to wire rack to cool completely.

    To make the filling, In a medium bowl, mix peanut butter, confectioners’ sugar, salt and vanilla. Place in freezer for 10 minutes, or until slightly firm. Roll a heaping teaspoon of filling into a ball and place in the middle of the indented part of the cookie, pressing down so that it sticks. Place cookies in the refrigerator for 20 minutes, or until firm.

    To make the chocolate coating, melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper. Refrigerate for 30 minutes to set.

    Crock Pot Loaded Baked Potato Soup

    5 slices bacon, cut into 1-inch pieces
    3 garlic cloves, minced
    1 large onion, minced
    1 tsp fresh thyme or 1/2 tsp dried thyme
    2 Tbsp all-purpose flour
    5 cups low-sodium chicken broth...

    3 pounds russet potatoes, peeled, cut into 1/2-inch chunks
    1 1/2 cups sharp cheddar cheese, shredded
    1/2 cup heavy cream
    1/4 cup whole milk
    1 1/2 tsp kosher salt
    1/2 tsp black pepper
    Chopped green onions for serving
    sour cream for serving
    additional shredded sharp cheddar cheese for serving

    In a large skillet, cook bacon over medium heat until crisp. Transfer cooked bacon to paper towel-lined plate and set aside. Keep 3 Tbsp of bacon fat and discard rest. You'll want to keep all that burnt little bits in the pan. They will provide the onions with a lot of flavor.

    Heat skillet with 3 Tbsp of bacon fat over medium heat. Add minced garlic and cook for 15-20 seconds until fragrant. Add onions and thyme. Cook until onions have softened. Add flour and stir to combine. Cook for about one minute and then slowly add 1 cup of chicken broth. Stir to combine.
    Transfer onion mixture (including all the browned bacon bits from the pan) into the slow cooker pot. Add cut potatoes in slow cooker pot, following by remaining 4 cups of chicken broth. Cover slow cooker with lid and set to cook for 4-5 hours on low.

    Keep slow cooker on "keep warm" setting. Once potatoes are soft and tender, scoop out 3 cups of potato from slow cooker. Place in a large bowl and mash using a fork (spoon or muddle work too). Add milk and cream. Stir to combine. Return mixture to slow cooker. Add shredded cheese to slow cooker and stir to distribute. Cover slow cooker and let sit for 5 minutes until cheese has melted. 

    Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Sample and season more according to taste.

    Serve with green onions, crumbled bacon, additional cheddar cheese, sour cream, and other toppings your enjoy with baked potato.  (4 servings)

    Bacon Jalapeno Deviled Eggs

    12 Boiled Eggs
    6 slices Bacon fried
    1 cup Mayonnaise
    1 1/2 teaspoons Vinegar
    1 teaspoon Dijon Mustard
    1/2 teaspoon Sugar...

    Salt and pepper, for taste
    1-2 Jalapenos, seeded and minced
    Paprika to sprinkle as garnish

    Fry bacon until crisp and crumble. Cut eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork and stir in mayonnaise, vinegar, mustard, sugar and salt and pepper, to taste. Mix until smooth. Place mixture into a zippered bag and clip corner. Pipe mixture into cooked egg whites. Stir in the jalapeno pepper. Garnish with bacon pieces and top with a shake or 2 of paprika.
    Store covered in refrigerator.

    Friday, September 11, 2015

    Jan's Crock Pot Baked Ham

    6# Smoked Semi-Boneless Ham OR 3.5# Smoked Boneless Ham (which I chose today)
    Juice from the Crushed Pineapple used in the Glaze, below
    Dole Pineapple Juice (bottled or canned)
    2 cups Dark Brown Sugar
    1-1 1/2 teaspoons Ground Cloves...

    16oz can Dole Crushed Pineapple in Juice, drained (save juice)
    7-Up Cherry Soda 4-8oz

    Instructions
    Score the Ham, making criss-cross cuts about 1" apart and about 1/4" deep.  Pour the juice from the crushed pineapple (that you've drained for the glaze) into a measuring cup and add enough Dole Pineapple Juice from a can or bottle to measure 2 cups. Pour the juice in the crockpot. Put the scored ham, flat side down, in the crock-pot on high for 1/2 to 1 hour.

    Mix the brown sugar, cloves and drained Pineapple in a saucepan. Add enough Cherry Soda to the pan to make the glaze like a thick syrup. (You can always add more Cherry Soda) But...Remember, as you cook the ham in the crockpot, the glaze will thin. Bring to a boil over medium heat. Boil 2 minutes. Divide the glaze into 2 separate bowls or cups.

    Open the crock-pot and spoon half of the Glaze over the ham. Reduce the temperature of the crock-pot to low and cook for an additional 3-4 hours .

    When ham is ready, reheat the other half of the glaze, heat over medium heat in a saucepan, boil 2 minutes. Serve over the sliced ham.

    Jan's Au Gratin Potatoes

    1-1 1/2# Red Potatoes, thinly sliced
    Onion, finely chopped
    8T Butter, cut into cubes
    2c Shredded Sharp Cheddar Cheese
    1c Shredded Parmesan Cheese
    Salt & Pepper to taste
    1/2c Milk
    Butter a small casserole dish. Layer thinly sliced potatoes, chopped onions, butter cubes, salt, pepper, Cheddar cheese and Parmesan cheese. Repeat for a total 3-4 layers. Pour the milk over everything. Bake at 350° for at least an hour or until potatoes are tender. Serves 4

    Egg Salad with Cream Cheese and Herbs

    4 oz. cream cheese 
    1/2 cup mayonaise 
    1 T good dijon mustard
    1 dozen hard boiled eggs, peeled and rough chopped
    salt and pepper to taste
    2-3 T snipped fresh chives
    1-2 T fresh snipped parsley
    Put 4 oz. cream cheese, mayonaise and mustard in a food processor. Process until smooth.  Add rough chopped eggs, salt and pepper to processor and pulse until just mixed.  Remove egg salad to a medium bowl and add chives and parsley. Mix.  Serve immediately or put in container and refrigerate. Toast bread, Lightly butter. Slice a large tomato and put on bread. Top with 3 slices of crisp bacon and a scoop of egg salad. Eat with a fork and knife.

    Baked Breakfast Peppers

    1 large red bell pepper
    4 strips turkey bacon, cut into matchsticks about 1/4-inch thick
    2 tbs minced onion
    1/4 tsp garlic
    2 tbs diced tomato
    1/2 c chopped spinach
    1/4 tsp pepper...

    dash salt
    2 eggs
    2 egg whites
    1 tbs milk
    1/2 c sharp cheddar cheese

    Preheat the oven to 375 degrees. Wash the pepper and cut it in half lengthwise. Remove the membrane and seeds, but leave the stem on (this will help your filling stay in the pepper). Spray a baking sheet with non-stick and set the peppers flesh down/skin up on the sheet. Place in the oven and roast for 9-10 minutes, until soft. When you remove the peppers from the oven, flip so they are open-side up.

    While the peppers are baking, place a medium pan over medium heat. Cook the bacon matchsticks until crispy, then remove to a paper towel to drain. Reduce the heat under the pan to medium low. Add the onion and cook for two minutes, then add the garlic, tomato and spinach. Continue to cook until the spinach is wilted and bright, then remove to a small mixing bowl. Let cool for a minute or two.

    In a medium bowl, whisk together the eggs, egg whites and milk. Add 3/4 of the cooked bacon, the cooked vegetables and 1/4 cup of the cheese and mix together. Pour the egg mixture into the peppers (if the eggs run over a bit, no big deal). Bake for 20-25 minutes, until eggs are set and starting to puff in the center. Garnish with the remaining cheese and bacon and serve. Cilantro, salsa and avocado are awesome on top, too!

    Parmesan Roasted Cauliflower

    6 cups Cauliflower Florets
    1 Tablespoon Olive Oil
    Salt
    Pepper
    1/2 cup freshly grated Parmesan Cheese
    1/4 cup Butter...

    3 Cloves Garlic, finely minced
    2/3 cup Slivered Almonds, chopped
    2/3 cup Panko Crumbs
    optional toppings: chopped chives, minced rosemary or thyme - use your imagination!

    Preheat oven to 425°. Place cauliflower in a 15x10x1" baking pan and toss with olive oil, salt and pepper. Roast for 20 minutes. Toss and sprinkle with the Parmesan Cheese. Bake 5 minutes more. Meanwhile in a medium skillet, melt the butter. Add garlic and cook 20 seconds. Add almonds and panko crumbs and stir to coat with the butter. Cook over medium-low to medium heat until golden. Transfer cauliflower to a serving dish and top with the almond mixture. Yields 6 cups. Add additional toppings as desired and serve.

    Crock Pot Quesadillas with Mango Barbecue Sauce

    3 lb (I used a chuck roast from my freezer) Brisket
    Salt
    Ground black pepper
    1 1/2 Tbsp chili powder
    4 cloves garlic, minced
    16 oz regular Dr. Pepper (not Diet)
    1 1/2 Tbsp olive oil
    1 medium yellow onion, chopped (about 3/4 – 1 cup)...

    1 clove garlic, minced
    1/2 cup ketchup
    2 Tbsp lemon juice
    1 1/2 Tbsp Worcestershire sauce
    1 1/2 tsp Spicy Brown Mustard
    Salt
    Pepper
    1/4 cup mango chutney
    8, 8” flour tortillas
    1 cup monterey jack, shredded
    olive oil or cooking spray, to brush tortillas

    Instructions
    To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slice against the grain (1/8-1/4 inch thick).

    To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth.

    To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat and Monterey jack between the tortillas, placing the meat and cheese on half of the tortilla. Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce. 8 servings

    Roasted Cauliflower with Garlic, Lemon & Parmesan

    5-6 cups cauliflower florets, in 1 1/2" pieces
    1/4 cup extra virgin olive oil
    1 tablespoon thinly sliced garlic
    2 tablespoons lemon juice
    1 teaspoon salt
    1/2 teaspoon black pepper...
    2-4 tablespoons grated parmesan
    chopped chives, for garnish
    Preheat oven to 450°. Place the cauliflower florets in a roasting pan or large sautĆ© pan. Drizzle the olive oil over the cauliflower, and season with garlic, lemon juice, salt and pepper; toss to coat.
    Place the pan in the oven and cook for about 20 minutes or until cauliflower has brown spots and is cooked through. Stir every 5 minutes to ensure even roasting. Remove from the oven and sprinkle with the parmesan. Garnish with chopped chives and serve immediately while still warm.  (4 Servings)

    Garlic Pasta with Fresh Tomatoes and Basil

    3 Tablespoons extra virgin olive oil
    3-4 garlic cloves, minced or pressed
    5 cups chopped plum tomatoes {about 2 pounds}
    6 cups hot cooked campanella pasta {about 12 ounces uncooked}
    1/3 cup chopped fresh basil
    1/4 cup (1 ounce) grated fresh Parmesan cheese
    1 1/2 teaspoons salt
    1/4 teaspoon freshly ground black pepper...
    Heat olive oil in a large dutch oven over medium-high heat. Add minced garlic; saute 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt and pepper, tossing gently to combine.  (6 servings)

    Chili Dogs for a Crowd

    1 - 8 count package hot dog buns
    1 - 8 count package of hot dogs
    1 - 15oz can chili [I prefer to use Tony Packo's Hot Dog Sauce]
    1 cup shredded sharp cheddar cheese
    1/2 cup shredded Monterey jack cheese
    1/4 cup diced red onion...

    1/4 cup jalapeno rings, chopped
    Mustard, Ketchup and Pickle Relish
    Preheat oven to 375 degrees. Line a 13" x 9" or slightly larger dish with foil.  Place hot dog buns in prepared pan and spread open slightly. This is where you add your condiments...Really you ask?...Yes and it works so well. Put on Mustard, Ketchup and Pickle Relish, if desired and then place a hot dog in each bun. Top each hot dog with some chili...OR this Sauce - Tony Packo's Hot Dog Sauce!! It's what I use.  Evenly distribute the cheese over the top and then top with the diced red onion and jalapeno rings. Spray the back side of another large piece of foil with non-stick cooking spray. Cover the pan with the foil, coated side down.

    Bake in the preheated oven for 30 minutes. Remove from oven, remove foil and allow to sit for a couple of minutes. Use a spatula to remove chili dogs from pan.

    Thursday, September 10, 2015

    Jan's Amish Bread Pudding

    1 Loaf Bakery made Raisin Bread, cubed {about 6 cups}
    1 cup Raisins
    8 large Eggs, well beaten
    1c Sugar
    1c Dark Brown Sugar
    1/2c salted Butter, melted
    2c Whole Milk
    3c Heavy Cream
    2t Cinnamon
    4t Vanilla
    Layer bread cubes in a greased 13x9 pan. Sprinkle raisins over bread cubes; set aside. In a bowl, whisk eggs, sugar and butter together; add milk, cinnamon and vanilla; mix well. Pour over bread and raisins. Allow to set for 15 minutes. Preheat oven to 325°. Bake 60-90 minutes or til tested done when knife inserted in center comes out clean.

    Serve warm or cold...or microwave it for 30-45 seconds to re-warm it. Top with a dollop of whipped cream and a sprinkle of cinnamon.

    Jan's EZ and Tasty Chicken Pot Pies

    Puff Pastry 2 sheets, thawed and refrigerated
    3 cups frozen vegetable blend – [carrot, corn and green beans]
    1 cup frozen Pearl Onions
    3 cups cubed cooked chicken or turkey (whole Rotisserie Chicken)
    8oz Cremini Mushrooms, cleaned, stems removed and quartered
    2 cloves garlic, crushed and minced...

    2 Tablespoons Butter, to saute the mushrooms
    3 additional Tablespoons Butter for the Cream Sauce
    2 cups Chicken Broth (home-made or packaged)
    1 cup Heavy Cream (or substitute Whole Milk only)
    ½ teaspoon Worcestershire Sauce
    ½ teaspoon dried thyme
    ½ teaspoon dried sage
    ½ teaspoon salt
    Pepper, as desired
    1 egg, beaten
    1 teaspoon water
    Instructions for 4 Pies
    Preheat oven to 450 degrees F. On a lightly floured surface, roll puff pastry out to ¼” thickness (not less). Cut 4 circles (2 from each sheet of Puff Pastry) by inverting your Ramekin and cutting with a sharp knife, all around it. Cut a hole in the middle for steam to escape during baking. Place on a cookie sheet, cover with a towel and place in refrigerator until needed.

    In a mesh strainer or colander with small holes, pour 4 cups of boiling water over the frozen vegetables and pearl onions. Let sit 1 minute and drain. Set aside.

    Add 2 Tablespoons butter to a skillet and cook the mushrooms until they are slightly browned. Add the crushed, minced garlic and heat for about 1 minute, stirring constantly. Stir the additional 3 Tablespoons Butter into the skillet with the browned mushrooms and garlic, stir to melt. Sprinkle the Flour over the melted butter and stir. Cook 1 minute, lightly bubbling, stirring constantly. Remove from heat and whisk in the Chicken Broth and the Heavy Cream. Cook until thick and bubbly – 2 to 3 minutes over low to medium heat, stirring constantly.

    Stir in the vegetables, chicken, dried thyme, sage and Worcestershire Sauce. Add salt and pepper, to taste. Heat through over medium heat. Divide mixture among four greased (with 2 tablespoons melted butter) 10-ounce individual ramekins. Remove previously cut Puff Pastry rounds from the refrigerator and place one on the top of the filling, inside the Ramekin. (Puff Pastry does not get pulled over the edge of the Ramekin) Brush only the top of the Puff Pastry with Egg wash – 1 beaten egg mixed with 1 teaspoon water.

    Place ramekins on a cookie sheet covered with aluminum foil or parchment paper, in case the pies bubble over. Bake, uncovered, for 20-25 minutes until mixture is heated through and the pastry is golden brown. Remove from oven and allow to rest for 5 minutes before serving. If desired, garnish with fresh thyme and serve. Makes 4 pies

    NOTES:
    You may substitute a mixture of fresh, peeled and pre-cooked vegetables you desire, for the Frozen. I have used corn, carrots, green beans, peas, celery and onion…all with great success. Be imaginative.

    EZ ALFREDO SAUCE: After mushrooms are cooked and you’ve added the garlic, add 1-12oz jar Alfredo Sauce, and ½ cup Heavy Cream or Whole Milk and Stir. Continue with the rest of the recipe as directed. (This sauce is so simple and doesn’t overpower the flavors of anything else in the pie.)
    Either way – My Home-made Sauce or Alfredo, Frozen or Fresh, you’ll love these Pies!

    View an Alphabetized Listing of all of my Recipes, click ARCHIVES and scroll down to RECIPES.

    Crock Pot Breakfast

    32 oz frozen shredded Hash Browns
    1# cooked ham, cubed
    1 Onion diced
    1 Green Pepper diced
    1 1/2 cup shredded cheese (Sharp Cheddar is my choice)
    12 Large Eggs
    1 cup whole Milk
    1 teaspoon salt...

    1 teaspoon pepper
    Pam Spray
    Instructions
    Spray the inside of the Crock Pot with Pam or other spray.  Divide the hash browns, ham, veggies and cheese so you can create several layers of each in the pot. Start with the hash browns, then ham, onions, peppers and last, cheese.  Repeat until you have several layers.

    Beat eggs, milk, salt and pepper and pour over all in the the crock pot.  Cover and turn on low. Cook 10-12 hours or overnight.  Re-heat leftovers in the microwave.

    Caramel Macchiato Tiramisu

    Pancakes
    4 oz cream cheese
    4 eggs
    1/2 teaspoon cinnamon
    1pkg sweetener or Stevia
    Filling
    4 oz of cream cheese, softened
    2 T sugar free caramel flavored syrup...
    1 cup heavy cream

    Hot Fudge Sauce
    4 Tablespoons unsalted butter
    3 ounces bittersweet chocolate
    1/4 cup unsweetened cocoa powder
    1/2 cup granulated sugar
    1/2 cup cream or half and half
    1/4 tsp. kosher salt
    1 teaspoon pure real vanilla extract

    Easy Caramel Sauce
    1 packed cup brown sugar
    1/2 cup half-and-half
    4 tablespoons butter
    Pinch salt
    1 tablespoon vanilla extract

    Instructions - 4 servings
    Pancakes
    Put all ingredients in a blender. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or Pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter.

    Filling
    Mix the cream cheese with the caramel syrup until smooth and creamy. Whip the heavy cream until stiff. Fold about 1/3 of the whipped cream into the caramel mixture. Add the caramel mixture back to the remainder of the whipped cream and fold gently until fully combined. Chill for a few minutes.

    Hot Fudge Sauce
    Whisk cocoa and sugar together well and put into a heavy saucepan. Add the chocolate and the butter and let them melt, stirring all to make a thick paste. Slowly add the cream, stirring constantly so that you have a smooth sauce. Add the salt. Heat to boiling, stirring constantly so it doesn't burn. Cook to desired consistency and remove from the heat. Stir in the vanilla and serve immediately. Makes about 1 1/2 cups of sauce.

    You can store this sauce in the refrigerator. Reheat gently, stirring often before using.

    Caramel Sauce
    Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

    Note
    If you prefer, make a batch of crepes...instead of the Pancakes above - and fill with the Tiramisu filling or even Ice Cream, Hot Fudge Sauce and Caramel Sauce.

    To Assemble, You'll Need:
    12 4x4” square of cream cheese pancakes
    Filling
    Hot Fudge Sauce
    Easy Caramel Sauce
    1 cup espresso or coffee, cooled
    Unsweetened cocoa powder for dusting
    Soak the pancakes in the coffee for about 2 minutes. Since they aren’t very porous it takes a little time for them to absorb the coffee flavor.
    Add the cream filling to a pastry bag with a large star tube attached.
    Have four small plates ready. Place a coffee square on the plate. Pipe a layer of cream on it. Dust with cocoa powder. Repeat until you have three layers. Repeat with the rest of the plates.

    Smoky Quinoa and Bacon Salad

    1 cup uncooked quinoa
    2 cups water
    Pinch of kosher or sea salt
    8 pieces of bacon
    1/4 cup extra-virgin olive oil
    2 tablespoons balsamic vinegar
    1 teaspoon spicy brown mustard
    1 teaspoon brown sugar...

    1/2 teaspoon smoked paprika
    1/2 teaspoon ground chipotle
    1/4 teaspoon kosher or sea salt
    Fresh cracked black pepper, to taste
    1/4 medium red onion, thinly sliced
    1/4 cup chopped Italian parsley
    OPTIONS: Rosemary, Chives, Green Onions, Parsley, Garlic, Chicken breast cooked and chopped
    Instructions
    Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.  Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.  Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa. Set aside to cool.

    Crisp the bacon, drain and cut into 1-inch pieces. Set aside.

    In a bowl, whisk together the olive oil, balsamic vinegar, mustard, brown sugar, smoked paprika, chipotle, salt and pepper. Set aside.

    In a large bowl, toss together the cooked quinoa, bacon pieces, red onion and parsley. Toss with the dressing and serve at room temperature or chilled.

    Grilled Pizza

    Pizza dough
    Pizza sauce
    Toppings (cheese, meat, greens, etc...just keep them light)
    Olive oil
    Equipment:  Grill, gas or charcoal
    Brush...

    Metal tongs
    Metal spatula
    1 1/2 tsp. active dry yeast
    1 tsp. sugar
    3/4 cup warm water (about 105°F)
    1 cup cake flour
    1 cup plus 3 Tbs. all-purpose flour
    1 1/4 tsp. kosher salt
    2 Tbs. extra-virgin olive oil
    Instructions for 2 pizzas
    In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.  In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.  Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.

    Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. Makes two 10-inch thin-crust pizzas.

    Heat the grill. You should heat it quite hot; my grill was about 600°F with the lid on while baking this particular pizza. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.

    Gather your ingredients and toppings. Set up a table or bench near the grill so that you have easy access to everything. Good grilled pizza is as much about the organization and logistics as it is about actual cooking!

    Also have your tools close to hand. You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.

    Prep your dough. It should be stretched or rolled out into a thin circle. (Circle-ish — as you can see, my pizzas usually resemble continents more than they do the moon!)
    Brush the dough with olive oil.

    Take the lid off the grill. Lay the dough round on the grill, olive-oil-brushed-side down. Brush the top of the dough with a thin layer of olive oil too. Let the dough cook for about 3 minutes, with the lid off. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want nice grill marks on it, but you don't want the dough to get crispy.

    Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Now is where your organization comes in! You need to top the pizza quickly. Spread on a thin layer of sauce, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.

    Put the lid on and cook for about 5 minutes.

    Remove the lid and check the pizza. The edges should be crisp and well done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into pieces and eat!

    Additional Notes:
    Of course, you need to keep an eye on the heat. This method works perfectly every time on my own grill. But it depends on thin you stretch your dough, and how hot your grill gets. Flipping the dough gives you an extra measure of control and certainty, though, that the crust will be cooked through by the time your toppings have melted and warmed.

    Southern Potato Salad

    5 lb. bag of white potatoes (boiled then peeled and cooled)
    1 med. Onion diced
    1/2 Green Pepper diced
    1 small jar of Pimiento
    1/2 cup sweet relish
    4 hard -boiled eggs diced
    3 Stalks of Celery diced
    1 1/2 cup of mayo ( Estelle’s recommends Hellman’s)...

    3 T. Yellow Mustard
    1 T. Lemon Pepper Seasoning
    2 t. Tabasco Hot Sauce
    1 t. of Salt
    1 t. Black Pepper
    1 t. minced Garlic
    Instructions
    Boil potatos with skin on, when soft drain and chill potato.  Peel potatoes.  Dice Potatoes add rest of ingredients mix together and chill.  You might need to add more mayo depending on how moist you like it.