Spaghetti Squash ( simple)

Preheat oven to 400 F

Cut spaghetti squash in half lengthwise and scoop out seeds Tip, if the squash is too hard to cut, soften slightly in oven or microwave 

Drizzle oil (don't soak )

season with salt and pepper

Arrange cut side down on baking sheet

Roast until soft about 40 minutes 

Separate into spaghetti and serve

 

Roasted Sweet Potatoes with Spice blend

 

Preheat oven to 450 F 

Peel and cube the sweet potatoes

Toss in a bowl with the SPICE blend from previous recipe 1 TBSP

1TBSP oil

1TBSP Apple cider vinegar

1 TBSP melted butter

salt and pepper

Arrange on a single layer of a baking pan 

Cook 20 - 25 minutes turning once between. 

Sting beans Sautéed

You will need the Spice blend on previous recipe. 1 tsp 

1 TBSP water and 1 TBSP vegetable stock mix (Knorr) ( thick paste) mix together

Heat a drizzle of oil in pan on medium high heat. Add the string beans and cook until the begin to soften, stirring frequently. 5- 10 minutes depending on thickness of beans. 

Add the thick vegetable stock and 1 tsp of spices and cook another  minute while stirring.

Season with salt and pepper. 

 

Spice Blend for meat and veggies

I premix and use on meat and veggies.

SPICE BLEND: 

1/2 tsp salt

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp onion powder

sprinkle cayenne

1/4 tsp salt 

1/4 tsp pepper

1/8 thyme

mix together

 

Pork chops with Maple Pecan crumble

 Pork chops x plates

1 TBSP Apple Cider Vinegar

1 TBSP Maple syrup

1 TBSP Vegetable stock mix to 1 TBSP water ( thick paste ) 

1 TBSP butter

1/4 cup chopped pecans

Spice Blend ( ing. below) premix. I make more than needed and use it on veggies 

SPICE BLEND: 

1/2 tsp salt

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp onion powder

sprinkle cayenne

1/4 tsp salt 

1/4 tsp pepper

1/8 thyme

mix together

Heat Oil in a pan on Medium High, while heating rub 1 tsp( in total) of  the spice blend on both sides of chops. Add Pork chops to the pan and cook 3-5 minutes per side, until nicely browned. set aside to rest cover to keep heat in.  

Meanwhile in the same pan ( without cleaning ) make a sauce by adding 

Butter, vegetable stock ( thick ), Apple cider vinegar and Maple syrup and 1 tsp Spice blend. Reduce heat and stir for 30 seconds to 1 minute. Add 1/3 cup water and stir 3 - 4 minutes longer until thickened pour over pork chops. 

 

Italian Seasoning ( what's in it)

When a recipe calls for Italian seasoning, what's in it ? 

Here's a base, of course you can tweak it but at least it gets you started.

1 TBSP dried basil

1 TBSP dried thyme

**1 tsp dried rosemary

if whole rosemary 1 TBSP but ( if not powder I would blend or crush this ) 

1TBSP dried marjoram

1 TBSP dried parsley

2 TBSP dried oregano

1 tsp red pepper flakes 

1 tsp garlic powder

If you have big flakes from drying yourself you can put in a blender. Put in a jar with a lid,keeps about 12 weeks. 

 

 

Saucy Beef Ragout

1 LB ground beef

3/4 cup chopped onion

2 TBSP Italian seasoning

Can diced tomatoes

3 cups Rigatoni pasta

2 packets of  beef concentrate sprinkled no water 

2 TBSP balsamic vinegar

Tapenade recipe as follows

1/4 mixed olives chopped

2 cups cherry tomatoes halved

Basil leaves 5-6

or 1/2 tsp dry basil

2 TBSP balsamic vinegar (as well) 

Add 1 TBSP oil to medium high pan. Add onions and Italian seasoning.Cook until softened about 2-3 minutes. Add beef breaking into small er pieces. Cook until no pink remains 4-5 minutes. Season with salt and pepper.

Add broth, diced tomatoes,and Balsamic vinegar. Reduce heat to medium. Simmer until sauce thickens 10-12 minutes. 

Cook rigatoni and prepare tapenade. Combine tomaotes, olives basil Balsamic and 1 TBSP oil. Mix and season with salt and pepper. 

When rigatoni is cooked add sauce into pot mixwell. Serve and top with tapenade.

 

Cheesy Stuffed Meatballs

1LB ground beef

1/2 cup Mozzarella shredded

1/4 cup Basil Pesto in jar ( or your own recipe )

1/2 cup Italian breadcumbs

salt and pepper

Heat oven to 425 F

Combine beef, breadcrumbs, pesto, 1/4 tsp salt in a large bowl. Season with pepper. Mix together and then form 16-18 flat patties about 2 tblsp in size. Add 1 tsp mozzarella in the middle of each patty. Then shape and press patty firmly around the cheese, fully enclosing and create a ball until all meatballs are formed. 

Add meatballs to parchment paper lined baking sheet. Bake in middle of oven until cooked thru about 14-15 minutes. ( before they split open) 

Top with sauce (I used the Testa Dura sauce. ) remaining mozzareall cheese and parmesan. 

 

Honey Mustard Porkchops ( and green beans )

 I make green beans the same every time so it was nice to change it up. I also made the roasted potaoes from this recipe 
4 boneless porkchops

2 TBSP Honey
2 TBSP Whole grain mustard
dash of thyme
1 lemon ( for juice and zest ) 
Green beans ( a bag ) 
1 onion sliced
Oil
salt and pepper

Directions: ( if your making the potatoes they need 40 minutes, start with those)  Boil beans for 20 minutes,  Pat pork dry and season with salt and pepper both sides set aside

DRESSING: zest and juice your lemon add to bowl.whisk together with mustard, honey thyme and 1 TBSP oil. Set aside

Slice pork into strips ( 1/2 inch wide )

Heat 1TBSP oil in frying pan on medium heat. Pan fry pork until golden brown 5-7 minutes. Transfer to plate and set aside.

In same pan add 1 TBSP oil, cooked beans and onion. Season with salt and pepper, cook on medium until beans are tender crisp 4-6 minutes. 

Remove from heat, add 1 TBSP lemon dressing, stir to coat. 

Drizzle remaining on pork. Serve :-)

Dinner solved.

Mexican Pork Tacos

A yummy twist on the taco!

4-6 boneless porkchops

3 garlic cloves minced

2 TBLS Mexican seasoning (recipe ) 

1 Shallot

1 Jalapeno

1 Red pepper chopped

1 Can or Cup of frozen corn

Tortillas

Oil 

Salt and Pepper

*Cut red pepper into 1/4 pieces, cut shallots into 1/4 slices, finely chop jalapeno,  Pat pork dry and season with salt, rest. Mince garlic, set aside.

*CHAR veggies! Heat  a non stick pan on medium high heat. When hot add peppers, corn, shallots, and jalappeno. Cook, stirring once or twice until veggies are "charred" or dark golden brown 4-5 minutes. *Transfer to plate and set aside.

*Slice pork into bite size pieces or strips. Using the veggie pan reduce heat to medium, Add 1 TBSP oil, then pork and Mexican seasoning to the same pan. Cook stirring occasionaly until golden brown and cooked through 4-5 minutes. 

*Add charred veggies and garlic to the pan, stirring often until garlic is fragrant and veggies are warmed through 2-3 minutes. Season with salt and pepper. 

*Fill tortillas with pork mixture.

***Side topping if wanted mix sour cream, lime zest and cilantro with salt and pepper for a topping. 

 

Mexican Spice (what's in it)

I keep coming across recipes that say "Mexican Spice" well, I want to know what's in it, not just say Mexican spice, So I researched and came up with this. I mixed up a batch and now I can use it when the recipe calls for it. 

1 TBSP chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp crushed chili pepper flakes

1/8 tsp oregano

1/2 tsp paprika

1/2 tsp ground cumin

1/8 tsp salt

1/2 tsp black pepper

shake of cayenne

mix well and use for your Mexican dishes :-) 

 

Pulled Pork in the slow cooker

Yumm!!

3 TBLS brown sugar

2 tsp hot paprika

1 tsp mustard powder

1/2 tsp ground cumin

salt and pepper

3-4 pound boneless pork shoulder, trimmed of excess fat

2 tsp of oil

1/2 cup apple cider vinegar

3 TBLS tomato paste

(Coleslaw)

(Buns)

Directions: 

Combine 1 TBSP brown sugar, Paprika, Mustard powder, cumin, 2 tsp salt and 1/2 tsp pepper in a small bowl. Rub the mixture all over the pork.

Heat oil in a large skillet over mediul heat. Add the pork and sere turning until browned on all sides, about 5 minutes. Remove the pork and transfer to a plate. Whisk 3/4 cup water into the dropping in the skillet. Transfer the liquid to a 5-6 quart slow cooker.

 

Add vinegar, tomato paste, the remaining 2 TBSP brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low 6-8 hours or high 5-6

Remove the prok and transfer to a cutting board. Strain the liquid into a saucepan. (you need about 1 to 1 1/2 cups liquid. ) Bring to a boil and cook until reduced by half  about 10 minutes. Season with salt. Roughly chop or shred the prok. Transfer to a bowl and toss with 1/2 of the reduced sauce. Add more as needed. Add salt and vinegar to taste. Serve on buns with a side or topping of coleslaw and pickles.

Roasted Potatoes

 

3 pounds small red or white potatoes

2 Tablesoons olive oil

1/4 teaspoon salt

1 teaspoon freshly ground pepper

1 teaspoon garlic powder

sprinkle of parsley, garlic salt and onion powder.

1. Preheat the oven to 425 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, garlic salt,onion powder, garlic powder, parsley and fresh ground pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 40 - 45  minutes  or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, season to taste, and serve hot.

Market Meat Loaf

Market street means lots of veggies! 

3 tablespoons unsalted butter

1/4 cup finely chopped onion

1 green onion finely chopped

1/4 cup finely chopped carrot

1/2 celery stalk finely chopped

1/4 cup red or yellow pepper finely chopped 

2 minced garlic cloves

salt to taste

1 teaspoon ground pepper

1/4 tsp cayenne

1/2 tsp ground cumin

1/2 tsp nutmeg

2 eggs well beaten

1/4 cup ketchup

1/4 cup half and half

1 pound ground beef 

2 sausages removed from casing ( mild italian, or honey garlic ) 

1/4 breadcrumbs

BBQ sauce just to paint the top 

5 or 6 bacon strips

Melt butter in large skillet. Add the onions,carrots, celery, pepper and garlic. Cook stirring often, 10 minutes on medium heat. Set aside in fridge for 30-60 minutes.

preheat oven to 375F

Combine salt, pepper,cayenne,cumin,nutmeg and eggs in a mixing bowl and beat well. Add ketchup and half and half blend thoroughly.

Add the sausage , ground beef and breadcrumbs to the egg mixture. Then add the chilled veggies and mix thoroughly kneading for 5 minutes.

With damp hands form the mixture into an oval shape. If you have a rack to keep above juce all the better. 

Place in a large baking dish giving room on all sides. 

paint BBQ sauce on top of meatloaf

Drape bacon over tops ( don't tuck under too far, it will remain rubbery) 

Bake for 60 minutes ( internal temp should be 160F ) 

*if you want bacon crispier turn to broiler for 4-7 minutes longer

Rest for 10 minutes 

enjoy

 

Wonton Soup

 

The best part about home made Wonton soup, is you get more than  3 wontons!

1/2 pound ground pork ( I also break apart sausages ) 

1 green onion chopped

2 teaspoons soy sauce

1/2 teaspoon cornstarch

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 can of water chestnuts

package of wonton skins

5 cups of water

3 cans condensed chicken broth

3 soup cans of water

1 tbsp soy sauce 

cook and stir onions and ground pork in a pan with a bit of oil until pork is cooked. Drain

Mix pork, green onion,2 teaspoons soy sauce, cornstarch, ginger and salt in a bowl. Place 1 teaspoon of filling on center of wonton skin. Moisten edges with water. Fold to form a triangle, press edges to seal. Pull bottom corners down and moisten with water pinch to seal. ( wontons can be covered and refrigerated no longer than 24 hours)

Heat 5 cups of water to boiling in dutch oven add wontons. Heat to boiling, reduce heat. Simmer for 2 minutes. (wontons will break apart if over cooked ) Drain. Heat chicken broth, 3 cans of water and 1 tbsp. soy sauce to boiling. Pour broth into bowl and add wontons to bowl. 

Enjoy

Shish Kabob ( Chicken )

1/2 cup BBQ sauce

1/3 cup soy sauce

1 TBSP rice wine vinegar

2 tsp sesame oil

2 garlic cloves minced

1 tsp ginger

1 tsp honey

ground salt

1 tsp crushed chili pepper flakes

2 Chicken breasts cubed into 1 inch pieces

cubed pineapple

1 red pepper cubed

1 red onion sliced big enough to skewer

BBQ or preheat oven to 425

whisk together BBQ sauce, soy sauce, vinegar, oil garlic ginger and honey, season with salt and chili flakes.

( I seared the chicken before skewering but if you're BBQing probably not needed)

build skewers alternating chicken, pineapple, peppers, and red onion.

Place on baking sheet and pour half the marinade.

Cook 20 minutes, turning at mid point and pouring remainder sauce on. Broil 1-2 minutes at very end if you want a golden charred look. 

Makes 4 skewers

 

 

Meatballs ( on the BBQ) and BBQ sauce recipe

From the Weber Cookbook ( with my own tweak :-)

(leave time to chill the meatballs)

3/4 pound ground beef

1/2 pound ground pork

1/3 cup bread crumbs

3 tablespoons whole  milk

1 teaspoon parsley

1 teaspoon basil

1/8 paprika

1 Egg beaten 

2 teaspoons Dijon mustard

1/2 teaspoon thyme

1/2 teaspoon onion powder

1/4 finely chopped onion

1/8 chopped garlic

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 teaspoon Louisiana hot sauce ( or similar ) 

 

In medium bowl combine all the ingredients for meatballs. Gently mix everything together until well blended. Wet your hands with cold water and shape into 1 inch balls ( don't overwork the meat ) About 20-25 meatballs

Cover with plastic wrap and refrigerate for 45 minutes. Make the BBQ sauce below, or use your own. 

BBQ SAUCE

1/3 cup ketchup

2 tablespoons miracle whip (mayonnaise )

1/2 teaspoon red wine vinegar

1/8 teaspoon salt

whisk together 

When the meatballs are cold enough lightly brush with olive oil. Grill over direct high heat until thoroughly cooked but not dry. 6-8 minutes, gently turning occasionally.

Serve with the sauce to dip, you can paint a little on while BBQing. 

Enjoy

 

The perfect Corned Beef Sandwich

 Take your Corned beef and wrap it in tinfoil and place in oven at 300 for 10 minutes. You want to "steam it" not microwave it

In a pan toast your buttered rye bread (marble preferred) toast both sides in pan. 

Spread Keens mustard on both halves.

A slice of Provolone or Swiss cheese

(If you want a Rubin a layer of Saurkraut)

Fill sandwich with steamed corned beef

Serve with a pickle and your favorite soup 

Enjoy!!

Comfort food at it's finest Macaroni and Hamburger

 

This is so easy and it's a fave on a cold winter night ( although I crave it all year) so really any cold night will do. 

2.5 pounds ground beef regular

salt and pepper

garlic salt

2 tins of Campbells tomato soup

1 large onion chopped 

1 tbsp Louisiana hot sauce

1 box of macaroni noodles

Cook onions til tender and fragrant. Remove from heat. Brown the meat in a bit of oil. Drain when cooked ( just spoon some of the oil off after I don't remove it all) 

Cook a box of macaroni until almost done, it will finish in the pot. 

Add tomato soup and all spices stir and cook for 10 minutes together. Add everything into a large when the noodles are cooked and simmer 5 more minutes. Remove from heat so the noodles don't overcook. Let sit for 10 minutes and mangiare' 

OMG Peppered Pecans ( or any nut)

 OMG when Maddie made this at Christmas time I could NOT stop eating them! Sooooo so good!!

3 Tbsp. butter

3 garlic cloves

3 tsp of Louisiana hot sauce (or your fave) 

1.5 tsp salt

3 cups pecans ( you will want more) 

Preheat the oven to 250f

melt butter over medium heat, add garlic, hot sauce and salt. Cook for a minute stirring often. Add pecans an toss with mixture. Remove from heat. Spread nuts on a single layer on parchment (baking sheet) Bake for 1 hour, stirring occasionally. I dare you not to eat them all at once! 

(Maddie) 

Dressing for greens, beans asparagus and more

 

Claudia made this for me and I loved it, Maddie added celery to the recipe to add a crunch. I love that too. I don't have exact measurements its a "once around the bowl" kinda thing.

Olive oil

red wine vinegar

salt and pepper

Garlic salt to taste

Chopped celery stalk, one per can of....

(you could add chopped purple onion also)

I have poured this over a can of green beans, mixed lentils, canned asparagus, lima beans you name it. It's a great mix for many cols salads. 

Put choice in bowl and sprinkle all ingredients over, and mix well. It's even better when it has a chance to sit. 

(Claudia Visser and Maddie)

Chicken Lasagne

 My friend Lorraine made this one time when we were over, and I couldn't stop eating it lol Now I can make it.

Package Lasagne noodles (oven ready)

1 10 oz can cream mushroom soup

2 x 10 oz can cream chicken soup

1 cup onion finely chopped

1 cup ricotta cheese

1/4 tsp poultry seasoning

1/4 tsp oregano

1/4 tsp basil

3/4 cup grated parmesan cheese

4 cups chicken cut up

2.5 cups shredded mozzarella cheese

2 cups shredded medium cheddar cheese

Mix all ingredients except mozzarella and cheddar cheeses.

Assemble lasagne noodles, half chicken sauce, cheddar cheese, repeat noodles, chicken sauce mozzarella. Cover and cook at 350 for 40 minutes. Remove lid and bake 10 more minutes to brown cheese. Remove from oven and let stand for 10 minutes. Enjoy. 

(Lorraine Parrington)  

My Favorite Waffles

This recipe has come on many camping trips, and peoples smiles when they see what's cooking is priceless! 

1/4 cup olive oil

1 egg separated

3/4 cup milk

3/4 plus 1/8 cup of flour

1.5 tsp sugar

1.5 tsp of baking powder

1 tsp salt

1/8 vanilla extract

grease the grill ad beat the egg white, set aside.

Beat the yolk and then add milk, vanilla  and oil.

Beat in the dry ingredients.

Fold in the egg whites 

pour onto waffle iron and cook til they stop steaming. 

 

Baked Ziti

We watched A Lot of Gordon Ramsay's cooking shows, and saw a lot of great chefs win. They also had cookbooks, so we started collecting our fave chefs books, and starting cooking! Of course Italian dishes are my faves, but I sure am having fun making all the dishes :-) 

3 cups uncooked Ziti or Penne

4-5 Italian sausages casings removed

2 garlic cloves, minced

1 small onion chopped

*** Spaghetti sauce from Testa Dura sauce post **** or your own sauce

4 slices of provolone

1/4 of a bunch of spinach 

1 cup grated mozzarella 

1/4 cup parmesan cheese

fresh basil 

Boil ziti or penne until almost done (since it will cook more in the oven) 

Over Medium heat in a saucepan brown the sausage. Add garlic and onion stirring until fragrant and soft. (5 minutes) Drain the fat from the pan. Stir in the spaghetti sauce and spinach and simmer 15 minutes.Remove from heat. 

Preheat the oven to 350F. Lightly grease a 1 quart baking dish. Put half noodles in the bottom, then the provolone, and half the other cheeses. Pour half the sauce over top getting the edges. put the rest of the noodles, rest sauce and top with remaining cheese.Cover and Bake for 20  minutes, then take lid off and cook another 15 minutes. Sprinkle with parmesan and fresh basil, Serve. 4 portions. 

Thankyou Christine Ha (recipes from my home Kitchen cookbook)

 

Unorthodox Shepard's Pie **Sweet Revenge**

 

I've been reading Diane's novels, and they are full of great food and she's always cooking while she solves crime. Hence I am always hungry reading her books. SO I decided to try one of the recipes, since I usually cook Italian I had never made Shepard's pie, or commonly called Cottage pie when you use beef instead of lamb. And  I don't like lamb so I have eaten Cottage pie all me childhood years and never knew what it was called lol.

2 pounds ground beef

2 cups onions chopped

1 cup carrots chopped

2 cups celery chopped

2 tablespoons olive oil

1/4 cup plus 1 tablespoon all purpose flour

2 cups chicken stock

2 teaspoons dried thyme, crumbles

1/2 teaspoon dried rosemary crumbled or ground

1 teaspoon sea salt

1/2 teaspoon grated black pepper

1 cup frozen baby peas

1 cup frozen corn

4.5 pounds russet potatoes 

1.5 cups half and half

1 cup Gruyere cheese grated

1/2 cup Parmesan cheese

additional salt to taste 

additional pepper to taste

2 ounces unsalted butter (1/2 stick) cut into bits

paprika

In a very large saute pan, saute the ground beef, onions, celery and carrots in the oil over medium heat until the beef is browned and the vegetables limp. Add the flour and stir for 2-3 minutes, until the mixture begins to bubble. Slowly add the chicken stock. Stir until completely combined, then stir in the thyme, rosemary, and salt and pepper. Cook and stir until the mixture is bubbling and thickened. Stir in the peas and corn and set aside.

Bring a large quantity of salted water to boiling. Peel the potatoes and drop them into the water. Cook about 40-45 minutes. In a small saucepan, heat the half and half until steaming, but not boiling.

Preheat the oven to 350 F. Butter a lasagne pan.

Remove the potatoes from the heat, drain and place them in the large bowl of an electric mixer. Begin to beat the potatoes on low speed, slowly adding the additional salt and pepper.

Place the beef mixture in the pan. Place the potatoes on top of the beef. Scatter the butter bits on the potatoes and sprinkle generously with paprika. 

Bake for about 45 minutes or until the potatoes are browned and the pies are heated thru.

Makes 8 servings. 

(Diane Mott Davidson mystery novel Sweet Revenge)

Gone all day Beef Stew

 

We were invited to Teresa's for supper one night and she made this stew. OMGosh I couldn't stop eating so I had to get the recipe, it was an oldy from a calendar, the recipe was hard to read with all the well loved creases in the print out. So here is one I can read, and never lose! 

1 Can tomatoes diced 10 3/4 ounce

2 Cups of water

1/4 cup flour

2 Pounds beef chuck,fat trimmed cut into 1 - 2 " cubes - Seared

3 Medium carrots cut into bite sized pieces

2 large onions quartered

4 medium potatoes cubed

2 celery stalks cubed

1 cup (ish) of mushrooms cut in half

2 beef bouillon cubes ( just throw in no water mixed ) 

1 teaspoon of basil

1 tsp oregano

1 bay leaf

3 grinds of fresh pepper

1/2 tsp garlic salt

Mix together flour and water until smooth, add tomatoes stir in 

add all other ingredients in covered roasting pan

Bake at 275 for 4-5 hours, or use a crock pot. 

Great with Coleslaw and warm bread 

(Teresa Cowx)