Red Sangria

Red Wine Sangria
Makes a 2 quart pitcher plus a little leftover

1 cup of brandy
1/4 cup of triple sec
one apple cut into chunks
1 jar of mandarin oranges in syrup
1 large bottle of red wine (rec: Ruffino Chianti)
1/2 cup orange juice

Marinate fruit in brandy and triple sec for at least 30 minutes. Add to pitcher with wine and orange juice. Stir and serve in wine glasses with ice.

Note: When in doubt purchasing wine, ask the clerk. Tell them you are making sangria and they will point you in the right direction. For large quantities, quadruple the recipe and use a gallon bottle of Carlo Rossi Burgundy. Its cheap and gets the job done 0:-)

Blueberry French Toast Casserole

Blueberry French Toast Casserole
Makes 8 servings

1/2 stick unsalted butter
1/4 cup packed brown sugar
2 teaspoons cinnamon
1 pint of fresh blueberries, rinsed
Small container (about 1/2 pint) of marscapone (or substitute with softened cream cheese)
1 loaf stale Challah bread sliced into 2" cubes
6 Eggs beaten with
1 1/2 cups of half and half or whole milk
1 tsp vanilla extract

Real maple syrup
Powdered Sugar (optional)

Melt butter with brown sugar and cinnamon in heavy skillet. Once a syrup is formed add blueberries. Allow to simmer until blueberries are soft and juicy. Lightly mash with a potato masher if preferred less with chunks. Remove from heat, transfer to large mixing bowl and chill for one hour.

Preheat oven to 325 degrees. Grease 9x13x2 baking dish. Beat eggs and half and half and add vanilla. Place cubed Challah in dish and pour egg mixture over top. Mix so the bread absorbs all moisture. Stir in marscapone to the chilled blueberry sauce. Dollop blueberry cheese mix to French toast and lightly fold in. Bake uncovered for 30 minutes. Garnish with sifted confectioner's sugar and serve with maple syrup.

Cafe Dark Mocha

Cafe Dark Mocha
Makes 1

1 cup milk
2 tbs dark chocolate cocoa powder (rec: Hershey's Special Dark)
2 tbs granulated sugar
pinch of salt
1 shot espresso
whipped cream (optional)

Prepare one shot of good espresso. Heat milk in microwave safe measuring cup for one minute. Combine cocoa, sugar, and salt at bottom of large mug. (Recommend Longaberger 12 oz mug) Slowly pour milk into cocoa mixture while stirring. Pour in shot of espresso. Top with whipped cream.

note: microwave times may vary. do not overheat milk. it should be steaming when it comes out. Espresso will make hot chocolate a little more bitter. Add extra sugar if you have a sweet tooth. 

Chicken Roll

Chicken Roll with dipping sauce
Makes 2-3 Rolls

1 store or pizzeria bought pizza dough
1/2 to 3/4 pound thin sliced boneless skinless chicken breast
1 (15oz) can Hunts fire roasted tomatoes
1 (15oz) can Hunts tomato sauce
2 tbs tomato paste
4 cloves of garlic chopped
2 teaspoons red pepper flakes
Italian seasoning
extra virgin olive oil
egg wash
salt and pepper
8 oz mozzarella cheese shredded
2 heaping spoonfuls of grated Parmesan cheese
White corn meal or flour

Preheat oven with pizza stone to 425 degrees. Season chicken breasts with salt and pepper. Coat with olive oil and marinate on a plate or bowl for 10 minutes. Make the sauce: Heat 2 tbs of olive oil in saucepan with chopped garlic. Cook until fragrant but do not burn. Add red pepper flakes cook for another minute. Add fire roasted tomatoes, Italian seasoning, salt and pepper, paste, and sauce to pan. Simmer for at least 10 minutes. Cook chicken in deep skillet until brown and there is no pink in the center of the breasts. Cut into 1/2 thick strips. Add a few ladles of sauce into pan and saute for 5 minutes on low heat. Cut dough into two or three pieces. Roll each one on floured board until it is about 16" long by 8" wide. the center will be with widest and the ends will be a little thinner. Put about a cup of the chicken and tomatoes in the center, widest part of the dough. Add a handful of mozzarella cheese and a spoonful of parmesan on top of the chicken. Brush the inside edges with egg wash and place one end over the toppings (stretch to cover everything), and fold the other end over that. Seal off any openings. Carefully place chicken roll on pizza stone and bake for 15 minutes. Assemble and bake the other chicken roll(s). Cut in half with a cerated knife on a diagonal and serve with a side of sauce.

Note: This will make 2 or 3 rolls depending on the size of the dough and roll you wish to have. For best results allow to rest before cutting open. Reheat on 425 oven for another 10 minutes for a crisper crust.

Mojito

Mojito
Makes 1 tall glass

This is my version of the summertime favorite drink :-)

4 fresh mint leaves
~1 oz Bacardi Limon (a little more than a shot)
~4 oz 7Up
Splash of Rose's Lime
Fresh lime juice
lime wedge

Crush mint leave at bottom of glass. Fill glass 3/4 with ice. Add rum, 7up, Rose's, and lime juice. Stir with straw. Add lime wedge and sprig of mint for garnish.

Baked Macaroni & Cheese

Baked Macaroni & Cheese
Serves 6

1 pound box of medium shells
1 block of sharp cheddar cheese shredded
1 block of Monterey jack cheese shredded
2 tbs butter
2 tbs flour
3 cups of whole milk
salt and pepper
hot sauce (optional)
1/4 cup panko bread crumbs
1/4 cup Italian bread crumbs
2 tbs Parmesan cheese

Preheat oven to 325 degrees. Cook pasta al dente according to directions. Heat Saucepan on medium-low heat and make a rue with butter and flour. Add milk and heat until warm. Add cheese to pan. Stir while cheese is melting. Season with salt and pepper. Add hot sauce if desired. Pour cheese sauce into cooked pasta; stir until everything is coated. Pour macaroni and cheese in a lidded oven safe dish. Combine breadcrumbs and Parmesan cheese in separate bowl. Cover top of macaroni and cheese with breading. Bake for 20 minutes covered. Remove lid and raise heat to 425 degrees for 5-7 minutes. For extra crisp topping turn on broiler for 2 minutes watching very closely. Serve with vegetable.

Other Variation: Add cubed pieces of ham for extra protein and salt.

This can be a main course or a side dish.

Baked in Longaberger 2 Quart Oval Cassarole

Grape Martini

Grape Martini
This one is delicious!

Three Olives Grape Vodka
Cranberry-Grape juice (prefer Apple & Eve)
Ice

Fill Shaker 1/2 full of ice. Cover ice with vodka. Add juice to almost the top.

Shake and serve in chilled martini glasses

Cuban Panini

Cuban Panini
Makes 2 sandwiches

This can be made on a panini press or use a weight to squish down sandwich. I use option B.

2 Crusty long Italian rolls
1/2 pound Virginia ham cold cuts
1/2 pound roast pork
6 slices swiss cheese
1 large garlic-y pickle sliced lengthwise
Honey mustard-mayo
butter

Pre-heat griddle on stove. Cut off tops of rolls so it is flat on both sides. Slice open and lightly toast in oven or toaster. Spread dressing on both inside pieces of roll. Assemble using 1/2 of the ingredients: pork, ham, cheese, pickles. Turn down heat to medium and add butter or spray griddle. Place sandwich on griddle with weight on top. Cook until bottom is golden brown and carefully flip over. You know it's done when the cheese is melted and both sides are nice and crisp. Replace weight. Repeat with second sandwich. 

Honey Mustard-Mayo:
1/2 cup dijon mustard
1 tbs honey
1 tbs mayo

Stir in small bowl until combined.

Note: This is a great use of left over roast pork dinner from the night before.

Pasta Telefono

Pasta 'Telefono'
(Fancy Baked Ziti)

1 pound of Cavatappi (penne is ok too)
1 pound of ground meat (lean beef or meatloaf mix)
salt and pepper
1 quart of pasta sauce
16 oz part skim ricotta cheese
8 oz shredded part skim mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup panko bread crumbs
Italian seasoning

Preheat oven to 350 degrees. Boil large pot of water and cook pasta according to directions to 'al dente'. Set aside. Meanwhile, season and cook ground meat in a deep skillet. Drain excess oil. Add sauce to pan and simmer for 15 minutes. In large baking dish, mix together pasta and sauce. Add ricotta cheese in heaping spoonfuls and a handful of mozzarella and fold in. Top with mozzarella cheese. In a separate bowl mix parmesan, breadcrumbs, and seasoning. Top with breading mixture. Bake for 25-30 minutes covered. Remove cover and bake at 425 degrees for 5 minutes or until breadcrumbs become brown. For extra crisp top, turn on broiler for a  minute. Serve with garlic Italian bread and salad.

Baked in Longaberger 9x13 baking dish. 

it was so good i made it again!

serving suggestion 

the boys were excited!

Guinness Beef Stew

Guinness Beef Stew
Serves about 6

3 tbs olive oil
1 tbs unsalted butter
1 1/2 pounds cubed beef chuck or round
6 small Yukon gold potatoes, skin on, cleaned & quartered
1 Spanish onion, cut into 1" pieces
3 cloves garlic chopped
1 cup of carrots, cut into 1" pieces
1 (32oz) container organic beef stock
1 liter of Guinness beer
1 can of cream of mushroom soup
1 (8oz) container of frozen peas
1/2 cup mushrooms (optional)
Black pepper
Onion Powder
Garlic Powder
1 tbs 'gravy master' (optional)
Fresh parsley, thyme, rosemary, oregano, sage
2 tbs corn starch
kosher salt

Season beef with salt and pepper. Heat large pot on medium-high heat with a couple of tbs olive oil. Sear beef on all sides until brown but not cooked well done. Remove meat from pot to rest. Reduce heat to medium Add more olive oil to pan and butter. Cook onion until soft and lightly brown. Add garlic and carrots. Saute for about 3 minutes stirring occasionally. Pour in beef stock, beer, and mushroom soup mix. Stir together. Add beef, potatoes, and season with herbs and spices. Bring to a boil. Reduce heat and stir. Add peas and optional mushrooms. If stock is too watery for your taste, thicken with corn starch mixed with 1/4 cup cold water. Cover and simmer for at least 30-45 minutes before serving. Enjoy with a buttery biscuit or dinner roll.

Note: Gravy master is very salty and not necessary especially if on a low sodium diet. Otherwise it adds that 'missing ingredient' when used lightly.

Chicken Tortilla Soup

Chicken Tortilla Soup
Serves 4

1/2 pound cooked and shredded blackened chicken
Olive Oil

2 shallots chopped

2 cloves of garlic chopped
1 jalapeño chopped
1 can Hunts fire roasted diced tomatoes
fresh cilantro chopped
1 (32 oz) container organic chicken stock
kosher salt
freshly ground black pepper

For assembly:
Fresh tortilla chips
1 ripe avocado
8 oz 'Mexican mix' shredded cheese

Heat 2 tbs olive oil in large pot on medium heat. Add shallots and jalapeños and cook until soft. Add garlic and cook for another few minutes stirring occasionally. Pour in tomatoes and cilantro. Cook and stir together on medium heat until warm and combined (2 minutes). Add chicken stock and bring to a boil. Reduce heat, add chicken and simmer for 10-15 minutes. Season with salt and pepper to taste.

Serving Suggestion:

Ladle soup into individual bowls. Place a handful of cheese to surface. Break apart some chips and put around perimeter. Float 2 slices of avocado in center. Garnish with a sprig of cilantro.

Easy Baked Tortilla Chips:
10 small taco sized corn tortillas, stale if available
olive oil spray
kosher salt
lime

Cut tortillas with pizza cutter into 4's. Assemble on cookie sheet and spray generously. Bake on 425 degrees for about 10-12 minutes or until edges are brown. Flip chips over about halfway through. As soon as they come out of the oven sprinkle with salt and squeeze lime juice over them.

chicken tortilla soup with quesadilla

Blackened Chicken

Blackened Chicken
Serves 4

1 1/2 pounds of thin boneless skinless chicken breast
olive oil
cajun seasoning
black pepper
kosher salt

Heat stainless steel skillet on medium-high heat coated with oil. Season one side of each breast with salt, pepper, and cajun seasoning. Cook seasoned side down 3 minutes or until 3/4 of the way cooked turn over once and cook for another 3 minutes. Double check that insides are not pink. Thicker pieces will take longer. Do not overcook to prevent drying out.

Serving options:
Serve with brown rice and vegetables
Slice and serve over pasta with garlic and oil, fettuccine Alfredo, or penne vodka
Slice and put over Caesar salad
Slice and put into a Caesar salad wrap

Beef and Barley Soup

Beef and Barley Soup
Serves 4

3/4 pound sliced beef  (labeled for sandwiches like cheese steak)
1 container of soup greens (parsley, turnip, onion, carrot, celery, parsnip) cut into 1/2" cubes
2 cloves of garlic chopped
1 (32 oz) container of organic beef stock
1/2 cup barley, rinsed
kosher salt
freshly ground black pepper
1 teaspoon fennel seeds
2 tablespoons olive oil
1 tablespoon butter
A few handfuls of oyster crackers

Season beef with salt and pepper. Sear on lightly oiled stainless steel pan until brown on both sides. Remove from pan to rest. Heat saucepan on medium heat with olive oil and butter. Add onion, celery, and carrots to pan. Cook until soft and add the rest of the veggies, and garlic. Cook on medium low heat for 10 minutes watching not to burn. Add beef stock, fennel seeds, parsley, salt and pepper. Bring to a boil. Cut the rested steak into thin strips then the same thickness into squares about 1/4-1/2". Add barley and beef to boiling stock and allow soup to simmer for 45 minutes or until barley is tender. Serve with oyster crackers.

Tip: For added beef flavor, de-glaze your pan after cooking steak with 1/2 cup wine or beef stock, scrape the bottom of pan and add to soup. This will also add a little bit of fat so do not do this if you are trying to reduce fat. Omit butter and use more olive oil to reduce saturated fat and cholesterol.

Tri-Colored Pasta Salad

Wacky Mac Salad

This is a nice cold pasta salad and very easy to make.

1 pound bag of 'Wacky Mac' tri-colored veggie pasta
Extra virgin olive oil
Fresh garlic chopped
Fresh basil
Parmesan cheese
1 (pint) container of small fresh mozzarella balls sliced in half
1 (pint) container of grape tomatoes sliced lengthwise

Cook pasta according to directions on container. Chill completely. Put 3 large handfuls of fresh basil, 4 tablespoons of olive oil chopped garlic and two spoonfuls of Parmesan into food processor. Blend until dressing consistency. Mix pesto, mozzarella, and tomatoes with the pasta. Add salt and freshly cracked pepper. Serve cold.

Pizza Party

Homemade Pizza

Standard Pizza
Tools you will need:
Pizza pans or pizza stone
Pizza cutter
Large cutting board
Rolling pin
Pastry Brush

Ingredients:
Store-bought pizza dough (I go to the local pizzeria costs around $3)
1 can (~15oz) of Cento Pizza Sauce
16 oz grated/shredded Mozzarella Cheese
1 small jar of chopped garlic in olive oil
Parmesan cheese
Italian seasoning (no salt added)
Red pepper flakes (optional)
White corn meal

Preheat oven to 450 degrees. Cut dough in half to make two half moons. Pinch together raw edges and turn into a circle. Seal off the seam and roll on board until flat. Use small amount of corn meal if dough sticks. Lay dough into round pizza pan to begin assembly. Brush oil and spoon on garlic to cover surface of dough. Add generous amount of sauce covering surface but leaving a little room for crust. Add Cheeses and herbs. Repeat for second pie. Bake for 15-20 minutes until edges are brown and crisp.

Topping Variations
Veggie: Go to supermarket salad bar and pick mushrooms, peppers, olives, red onions, etc. These are easy and already cut to fancy shapes. Add to top of your pie.
Anchovy: comes in cans near the tuna and sardines.
Bacon: ready cooked is very easy
Meatball: sliced or chunks of leftover meatballs
Pepperoni
Meat lovers: Instead of the canned sauce, use a very hearty meat sauce. Cover with cheese then pepperoni.
BBQ Chicken: Add Shredded chicken with your favorite BBQ sauce and caramelized onions to the top of your pie.
Hawaiian: Add chunks of pineapple and ham
White Pizza: (my personal favorite) Omit sauce from recipe. Use extra garlic. Add Mozzarella cheese and generous heaping spoonfuls of ricotta cheese. Add herbs to top. For extra crisp, bake directly on pizza stone.


Margarita Pan Pizza
Makes 12 square slices

You will need to use a large metal rectangular pan or large cookie sheet with sides

Pizzeria bought dough
4-5 Plum Tomatoes, Cut in half with water squeezed out
4 Cloves of Garlic, peeled and quartered
Fresh Basil
Dash Kosher Salt
Extra Virgin Olive Oil
Parmesan Cheese
2 Balls of Fresh Mozzarella, cut into 1/4" thick slices

Preheat oven to 450 degrees. Grease and flour bottom of baking pan. Roll out dough to fit inside of pan. lay into pan and stretch edges if necessary. Brush with olive oil, add chopped garlic (optional), and sprinkle some grated Parmesan cheese. Bake for 10 minutes or until lightly golden. Meanwhile, Add tomatoes, garlic, a few handfuls of basil, one tablespoon of olive oil, and kosher salt to food processor. Pulse until combined, leaving some chunks. Add sauce to prebaked dough. Cover with slices of fresh mozzarella. Bake on 450 degrees for 15-20 minutes or until cheese is melted. If water starts to puddle, put under broiler to dry it out and brown the cheese. Keep an eye on the oven because it can burn easily. Let stand a few minutes before slicing.

Tip: For a crisp slice or leftovers, reheat a couple of slices directly on the pizza stone.

Dee with his Hawaiian Pizza 

Hawaiian Pizza pre-baking

White Pizza with Opal Basil

Alison's Veggie Pizza

Alison with veggie slice

Dee's Anchovy Pizza pre-baking

Meat lovers 

Kimmy's Red Sauce

Kimmy's Red Sauce
Makes About 3 Quarts

2 Large (28oz) Cans Hunts Tomato Sauce
2 Cans (15oz) Hunts Fire Roasted Diced Tomatoes
1 1/2 Small (6oz) cans of Hunts Tomato Paste
5 Cloves of Garlic Chopped
1 whole small or 1/2 large Spanish Onion Chopped
Extra Virgin Olive Oil
Dried Herbs: Parsley, Oregano, Basil, Thyme, 1 or 2 Bay Leaves
Red Pepper Flakes
1 tbs sugar
Salt and Pepper
Fresh Herbs if available
1/4 Cup Parmesan Cheese

Heat large pot over medium heat. Add olive oil to coat bottom of pan and add chopped onions. Cook until transparent, about 5 minutes. Do not burn. Add Garlic and cook for another few minutes. Add 2 shakes of red pepper flakes, fire roasted tomatoes, and paste. Stir and cook for 5 minutes until combined. Add herbs: 1 tbs of parsley, oregano, basil; 1 teaspoon of thyme, and bay leaves. Pour in the cans of tomato sauce and stir. Add freshly cracked black pepper. Taste before adding salt. To balance acid taste, add a little sugar. If you have fresh herbs add some chopped for color and fresh taste. Cover and cook on low heat for at least 30 minutes, stirring occasionally. Stir in Parmesan cheese at the end.

This will last about a week in the refrigerator. I suggest saving some in freezer safe quart containers for later use.

Tip: for low salt, you can buy the 'no salt added' cans of tomato sauce and omit the Parmesan cheese.

Dee's favorite meatballs

Dee's Favorite Meatballs
Serves 6-8

2 1/2 to 3 pounds meatloaf mix (beef, pork, veal)
1/2 cup plain panko bread crumbs
1/2 cup Italian bread crumbs
2 eggs
1/8 cup grated Parmesan cheese
Garlic Powder
Parsley-chopped (preferably fresh)
Freshly Ground Black Pepper
Olive Oil
Kimmy's Red Sauce (or your favorite family recipe)

Preheat oven to 350 degrees. Oil the bottom of a 9x13 dish or cookie sheet with sides. Combine panko, Italian bread crumbs, Parmesan cheese, garlic powder and parsley in a bowl. Mix with hands in large bowl: ground meat, bread crumb mixture, beaten eggs, a few dashes of garlic powder, black pepper, and parsley. (You do not need to add extra salt because the Parmesan and breading already have lots.) Roll the combined mixture into 2 1/2" diameter meatballs. Place onto oiled pan and roll around so it is coated. Repeat until all of the meat is used. Bake for 15-20 minutes or until cooked medium, rotating once. (Pink in center). Finish meatballs in pot of hot sauce on the stove for an hour so the meat flavor is absorbed into the sauce. Serve over pasta or on crusty Italian rolls.

 

Cajun chicken fingers

Cajun Chicken Fingers
Serves 4 hungry people

1 1/2 pounds Boneless Skinless Chicken Tenderloins
About 2 Cups Crushed Corn Flakes Cereal
1-2 tbs Cajun Seasoning (see below)
1 Egg Beaten plus 2 TBS water
1/4 cup flour
Olive Oil Cooking Spray

Honey Mustard Sauce:
Honey
Dijon Mustard

Preheat oven to 375 degrees. Combine Cajun seasoning with crushed corn flakes in a large plate or wide shallow bowl. Coat chicken fingers one at a time into flour. Dip in egg. Coat with corn flake breading. Place onto greased cookie sheet. Repeat until all are completed. Bake for 10 minutes, turn over and bake for another 10 minutes. Check insides of chicken finger to make sure it is fully cooked.

For honey mustard, combine 1/2 cup of dijon mustard with 3 TBS of honey. Add more honey if you like it sweeter.

Tip: If you live near a 5 guys burger and fries location, ask for cajun seasoning on the side of your next fries order. Save in your spice cabinet. Or you can use any other mix in the spice isle. To make your own, combine cayenne pepper, black pepper, garlic powder, and parsley. salt to taste.

french-american onion soup

going to write down recipes as i make stuff. then maybe turn it into a cookbook.

french-american onion soup
Serves 2-4 (double it for a family)

3-4 TBS olive oil
1/2 TBS butter
1 large spanish onion (sliced)
3 whole cloves of garlic (smashed with knife)
32oz organic beef stock
1/2 to 1 cup of white wine (optional)
fresh or dried herbs: thyme, parsley, sage
salt and pepper

for part 2:
Garlic Toast (i used frozen Texas Toast)
Sliced Mozzarella or Swiss Cheese

Coat bottom of stainless steel pot with olive oil; turn to medium heat. Add onions. Let onions sweat for a little while (3-4 minutes) and add a slab of butter. Cook onions until caramelized and brown, stirring occasionally with wooden spoon or spatula (about 15 minutes). De-glaze pan with wine and scrape bottom to loosen burnt pieces. Reduce for one minute and add beef stock. Add a few pinches of herbs, salt, and pepper to taste. Add Garlic. Bring to a boil and reduce heat to simmer for 20 minutes until all of the flavors combine.

While cooking soup, preheat oven to 425 degrees. Toast Garlic Bread in oven until dark and crisp. Prepare oven safe crocks with the garlic toast at the bottom of each crock. Ladle soup into each crock until almost full. Put 2 slices of cheese at the top and place crocks in the oven on top of cookie sheet on the center rack. Allow cheese to melt for about 3-4 minutes. Once melted, turn broiler on to brown the cheese (1-2 minutes).

Dinner is served!