Scalloped Potatoes
INGREDIENTS
6 Cups Sliced Potatoes With Skins
¼ Cup Diced Green Peppers
¼ Cup Diced Green Onions
¼ Cup Pimento
1 Pound Shredded Cheddar Cheese
20 Ounces Cream of Celery Soup
10 Ounces Chicken Broth
1 Cup Sour Cream
Boil the potatoes for 20 minutes. Remove from the heat and drain well. In a medium size skillet sauté the green peppers and onions. Mix in the sautéed green peppers and onion with the pimento and cheese in a medium size bowl. Mix the soup, broth and sour cream into the onion & cheese mixture. Arrange the potatoes in an oiled medium size baking dish. Pour the mixed ingredient over the potatoes and bake in a 350° F preheated oven for 45 minutes. Remove from the oven and let cool for 10 minutes. Serves 8
Fortune Cookies
These fortune cookies are very good and taste just like the ones you get in a Chinese restaurant. Have fun adding your own “fortune” inside.
INGREDIENTS
3 Egg Whites
¾ Cup Sugar
½ Cup Melted Butter
½ Teaspoon Vanilla
¼ Teaspoon Almond Extract
1 Cup Unbleached Flour
2 Tablespoons Water
Preheat the oven to 375° F. Line the baking sheets with parchment paper. Make sure to have your “fortunes” ready to go using small strips of paper. In a large metal or glass bowl whip the egg whites and sugar with an electric mixer on high for 2 minutes. You want the egg whites and sugar to be frothy. Reduce the mixer speed to low and add the melted butter, vanilla, almond extract water and flour one at a time. Make sure to mix well after each addition. The consistency should look like pancake batter. Spoon the batter into 2 inch circles on the parchment paper. Make sure to leave room for spreading. Bake for 6 minutes until the edges begin to brown slightly. You don’t want to overcook because you will need to be able to mold the cookie. Quickly remove one at a time and put the “fortune” in the center and fold in half. Fold the ends of the cookie together into a horse shoe shape. If they come apart pinch them back together and let them cool. Repeat until you are finished. Makes 36 cookies.
Lamb Stew
You can vary this stew by changing vegetables and seasonings. Stews are a forgiving food. They are easy going and open to substitution. Stews are a great “make ahead” meal. If you have a busy schedule you can always prepare a stew a day or two in advance of serving. This finished product is always welcome. Be creative and use your favorite vegetables and seasonings.
INGREDIENTS
1 Pound Cubed Lamb
8 Cups Water
1 Cup Chopped Onions
1 Cup Chopped Potatoes
1 Cup Chopped Green Peppers
1 Cup Chopped Tomatoes
1 Cup Chopped Zucchini
1 Cup Chopped Celery
4 Teaspoons Beef Bouillon Granules
1 Teaspoon Mint
1 Teaspoon Lemon Peel
1 Bay Leaf
4 Teaspoons Worcestershire Sauce
Combine the lamb, water, vegetables, bouillon granules, herbs, bay leaf and Worcestershire sauce in a large stock pot. Bring to a boil over a high heat. Reduce the heat and simmer for 2 hours until the meat is tender. Remove the bay leaf and skim off the excess fat. Serve with sourdough bread and you have the best winter meal ever! Serves 4
Homemade Barbecue Sauce
Why buy bottled barbecue sauce when it’s so easy to make your own?!
INGREDIENTS
2 Strips Chopped Bacon
3 Tablespoons Minced Green Bell Pepper
1 Minced Onion
1 Chopped Garlic Clove
1 Teaspoon Salt
1 Teaspoon Chili Powder
½ Cup Vinegar
½ Cup Packed Brown Sugar
1 Cup Tomato Juice
½ Cup Water
Brown the bacon in a medium saucepan over a medium heat. Add the green peppers, onions, garlic and water. Simmer for 10 minutes. Add the salt, chili powder, vinegar, brown sugar and tomato juice. Cook over a medium low heat for 40 minutes. Makes 1 ½ cups.
Chocolate Layer Cake
I love this cake. It’s my go to cake for special occasions and birthdays. Everyone seems to enjoy this cake and wants the recipe!
INGREDIENTS
Cake
½ Cup Shortening
2 Cups Sugar
4 Eggs
2 Teaspoons Vanilla Extract
2 (1 Ounce Each) Squares Unsweetened Chocolate (Melted & Cooled)
2 ½ Cups Unbleached Flour
1 ½ Teaspoons Baking Soda
1 Teaspoon Salt
1 ½ Cups Buttermilk
Frosting
½ Cup Softened Butter
1 (3 Ounce) Package Softened Cream Cheese
½ Teaspoon Vanilla Extract
2 Cups Confectioners’ Sugar
2 Tablespoons Milk
2 Squares (1 Ounce Each) Unsweetened Chocolate (Melted & Cooled)
Preheat the oven to 325° F. To make the cake: cream together the shortening and sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Add the melted & cooled chocolate. In a separate bowl sift together the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9 inch cake pans. Divide the batter evenly between the pans. Bake for 40 minutes until done. Remove from the oven and cool for 10 minutes in the pans. Remove from the pans and cool completely before frosting.
For the frosting: combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the confectioners’ sugar slowly. Beat on low speed. Stir 2 tablespoons of milk and the melted & cooled chocolate. Beat until fluffy.
To assemble place one cake layer on a cake plate. Spread a thick layer of frosting. Place the second layer on top of the frosting. Frost the top layer. Serves 8
**If you do not have buttermilk just measure out 1 1/2 cups regular milk and add 2 tablespoons of lemon juice or vinegar. Let sit for a few minutes.
Pumpkin & Berry Muffins
These muffins came out very moist! They are extra large and super good. I like to double the recipe and fill the muffin cups to the top edge for that bigger deli size muffin. You can add extra berries if you want.
INGREDIENTS
1 ½ Cups Unbleached Flour
¾ Cup Sugar
½ Teaspoon Kosher Salt
2 Teaspoons Baking Powder
1/3 Cup Olive Oil
1 Egg
1/3 Cup Buttermilk
½ Cup Pumpkin Puree
1 Cup Fresh or Frozen Blueberries
1 Cup Fresh or Frozen Blackberries
Preheat the oven to 400° F. Grease the muffin cups or line them with muffin liners. Combine the flour, sugar, salt and baking powder in a medium size bowl. In a separate medium size bowl combine the oil, egg, buttermilk and pumpkin puree. Mix the wet mixture into the flour mixture. Next, fold in the blueberries and blackberries. Fill the muffin cups right to the top. Bake for 20 minutes until done. Remove from the oven and let cool on a wire rack for 15 minutes. Remove from the tins and serve. Serves 8
Low Fat Sweet & Sour Chicken
Much healthier than take out! Serve over long grain white or brown rice.
INGREDIENTS
1 Tablespoon Olive Oil
1 Tablespoon Minced Garlic
1 Teaspoon Ground Fresh Ginger
¼ Teaspoon Crushed Red Pepper
1 ½ Pounds Skinless/Boneless Chicken Breasts (Cut into ½ Inch Pieces)
¾ Cup Chopped Onion
½ Cup Chopped Celery
½ Cup Chopped Red Bell Pepper
½ Cup Chopped Green Bell Pepper
15 ¼ Ounces Canned Pineapple Chunks in the Juice (Undrained)
1/3 Cup Soy Sauce
2 Tablespoons Dry Sherry
1 ½ Tablespoons Cornstarch
2 Teaspoons Brown Sugar
¼ Cup Dry Roasted Chopped Cashews
Heat the olive oil in a large skillet over a medium heat. Add the garlic, ginger, red pepper and chicken to the pan. Cook for 5 minutes until chicken is done. Remove the chicken mixture from the pan. Set aside. Add the onions, celery and bell peppers to the pan and cook for 4 minutes until crisp tender. Drain pineapple. Reserve ½ cup of the juice. Add 1 cup of the pineapple chunks to the pan. Cook for 30 seconds. Reserve the remaining pineapple for another use. Combine the reserved ½ cup of pineapple juice, soy sauce (you may want to use reduced-sodium soy sauce), sherry, cornstarch and sugar in a medium size bowl. Stir with a whisk until smooth. Return the chicken mixture to the pan. Stir in the juice mixture and bring to a boil. Cook for 1 minute. Place on a platter and sprinkle with the cashews. Serve over rice. Serves 4
Oven Baked Chicken
Parmesan cheese mixed with breadcrumbs creates a golden brown crunchy coating on this oven baked chicken. If you add herbs to the recipe it can change the way it tastes. For flavor variations try mixing ½ teaspoon dried herbs, such as rosemary or sate, into the melted butter mixture.
INGREDIENTS
½ Cup Dried Breadcrumbs
¼ Cup Grated Parmesan Cheese
2 Tablespoons Finely Chopped Fresh Parsley
½ Teaspoon Freshly Ground Pepper
¼ Teaspoon Salt
½ Cup Melted Butter
3 Teaspoons Finely Chopped Garlic
6 (4 Ounce) Boneless Skinless Chicken Breasts
Preheat the oven to 375° F. Combine the breadcrumbs, Parmesan cheese, parsley, pepper and salt in a shallow bowl. Set aside. Combine the butter and garlic in a pie pan. Dip 1 chicken breast at a time into the butter mixture. Place into the breadcrumb mixture. Turn to coat evenly. Place the chicken breasts into an ungreased medium sized baking pan. Drizzle with any of the remaining butter mixture. Bake for 30 minutes until chicken is lightly browned and the juices run clear when pierced with a fork. Serves 6
Sourdough Rolls
INGREDIENTS
2 Cups Flour
2 Teaspoons Baking Powder
¼ Teaspoon Baking Soda
½ Teaspoon Salt
3 Tablespoons Sugar
1 Cup Sourdough Starter
¼ Cup Melted Butter
Combine the dry ingredients in a medium size bowl. Mix well and make a hole in the center and pour in the starter. Knead the dough in the bowl for 3 minutes. Pinch off golf ball size pieces and shape them into biscuits. Line a baking sheet with parchment paper. Place the rolls on the baking sheet and brush the tops with the melted butter. Put in a warm place to rise for 1 ½ hours. Bake in a preheated oven at 350° F for 20 minutes. Remove from the oven sand serve warm. Makes 12 rolls.
Pounded Pork
One of my all time favorite “go to” recipes!
INGREDIENTS
4 (1 Inch Thick) Center Cut Pork Chops
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Lightly Beaten Large Eggs
1 Cup Bread Crumbs (Lightly Toasted)
¼ Cup Plus 3 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1 Bunch Arugula
1 Diced Tomato
1 Tablespoon Fresh Lemon Juice
Using a meat mallet, carefully pound the pork chops until they are ¼ inch thick. You can remove the bone if you want, but you don’t have to. Season the pork chops with the salt and pepper. Dip each pork chop into the beaten eggs. Allow the excess to drip off . Dredge each pork chop in the bread crumbs and set on a plate. In a large skillet heat ¼ cup of the olive oil over a medium heat until just smoking. Add the butter and allow it to foam for 15 seconds. Place the chops in the pan and cook for 5 minutes until golden brown on one side. The trick is to cook the chops slowly over an even medium heat so that they cook through without burning the bread crumb crust. Using tongs carefully turn the chops and cook on the other side for 5 more minutes until light golden brown. Add more oil if necessary (1/2 tablespoon at a time to avoid scorching the breading).
In a large bowl combine the arugula (remove the stems) and tomatoes. Add the remaining 3 tablespoons of olive oil, lemon juice, salt and pepper and toss to coat the greens. Place one pork chop on each of the four warmed dinner plates. Divide the arugula salad evenly among the plates and serve immediately. Serves 4
