This recipe should help warm your chilled bones.
Ingredients:
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions:
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
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Food
Spinach Artichoke Salad
Ingredients:
3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano
Directions:
Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
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Hoppin' John
Here is a dish to go with the Traditional New Year's dinner.
Ingredients:
1 tbsp. olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tbsp. chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
1 bay leaf
1 teaspoon dry thyme leaves
Salt
black pepper
cayenne pepper
3 tbsp. finely chopped green onion
3 cups steamed white rice
Directions
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
[Full Story »]
Ingredients:
1 tbsp. olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tbsp. chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
1 bay leaf
1 teaspoon dry thyme leaves
Salt
black pepper
cayenne pepper
3 tbsp. finely chopped green onion
3 cups steamed white rice
Directions
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
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Brooklet Georgia Country Eggnog
This recipe is from a very dear person that insisted this be posted for Christmas. I hope you will enjoy this recipe. I have not had it though.
Merry Christmas everyone!
Ingredients:
3 mixing bowls
1/2 pint whipping cream
6 eggs
6 tbsp. sugar
bourbon
nutmeg
Directions:
Mix whipping cream in one bowl. Separate the yolks and egg whites and put each into separate bowls. Whisk yolks, add sugar and whisk again. Add 4-6 ounces of bourbon to yolks and whisk. Bourbon cooks the yolks. Clean the whisk and whisk egg whites until they are stiff. Slowly whisk in yolks. Fold in whipping cream and mix for about a minute. Sprinkle with nutmeg.
[Full Story »]
Merry Christmas everyone!
Ingredients:
3 mixing bowls
1/2 pint whipping cream
6 eggs
6 tbsp. sugar
bourbon
nutmeg
Directions:
Mix whipping cream in one bowl. Separate the yolks and egg whites and put each into separate bowls. Whisk yolks, add sugar and whisk again. Add 4-6 ounces of bourbon to yolks and whisk. Bourbon cooks the yolks. Clean the whisk and whisk egg whites until they are stiff. Slowly whisk in yolks. Fold in whipping cream and mix for about a minute. Sprinkle with nutmeg.
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Grandma's Candy
This recipe is a Christmas tradition. My great-grandmother Stanton would send a batch from Michigan every Christmas with our presents. I have acquired the recipe and now I make it every Christmas. I made this last Wednesday and of course it was raining. So, it stuck to the pan. I would advise doing it on a sunny day. I hope you will enjoy my favorite Christmas tradition.
Ingredients:
1 cup of sugar
1/2 tsp. salt
1/4 cup water
1/2 cup butter
1.5 cups finely chopped walnuts (or pecans)
12 oz. semi-sweet chocolate morsels
1 candy thermometer
Directions:
Combine sugar, salt, water and butter; heat to boiling (light-crack stage (285 )). After it is at light-crack stage, take off of stove and pour onto well greased cookie sheet. Cool in fridge. Melt chocolate on stove. Once the candy has cooled, pour half of the chocolate mixture on top of candy. Sprinkle with 1/2 of walnuts. Cool again. Turn and spread remaining chocolate and walnuts. Cool once again. Break into pieces and enjoy!
[Full Story »]
Ingredients:
1 cup of sugar
1/2 tsp. salt
1/4 cup water
1/2 cup butter
1.5 cups finely chopped walnuts (or pecans)
12 oz. semi-sweet chocolate morsels
1 candy thermometer
Directions:
Combine sugar, salt, water and butter; heat to boiling (light-crack stage (285 )). After it is at light-crack stage, take off of stove and pour onto well greased cookie sheet. Cool in fridge. Melt chocolate on stove. Once the candy has cooled, pour half of the chocolate mixture on top of candy. Sprinkle with 1/2 of walnuts. Cool again. Turn and spread remaining chocolate and walnuts. Cool once again. Break into pieces and enjoy!
[Full Story »]
Melt in Your Mouth Barbecued Ribs
Here is another rib recipe that will make your mouth water.
Ingredients:
2 sides pork spareribs (about 6 pounds), separated
1 (28 oz.) can chunky tomato sauce
1/3 cup brown sugar
2 tbsp. red wine vinegar
1 tbsp. worcestershire sauce
1 tbsp. reduced-sodium soy sauce
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients.
Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. [Full Story »]
Ingredients:
2 sides pork spareribs (about 6 pounds), separated
1 (28 oz.) can chunky tomato sauce
1/3 cup brown sugar
2 tbsp. red wine vinegar
1 tbsp. worcestershire sauce
1 tbsp. reduced-sodium soy sauce
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients.
Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. [Full Story »]
Green Apple Bake
This dish is absolutely wonderful. My cousin-in-law made this for Thanksgiving this year and it was a hit. This is perfect for a dessert because it is not as sugary. I love the tartness of it. I hope you will enjoy it too!
3 cups sliced green apples
2 cups cranberries (I use 1 bag of cran raisins)
1.5 cups oatmeal
1/2 cup sugar
1/2 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1 stick of butter, melted
Place in 9x13 casserole dish.
Mix 1 1/2 cups oatmeal, 1/2 cup sugar, 1/2 cup brown sugar, 1/3 cup flour, 1 cup chopped nuts, and 1 stick of butter, melted.
Pour mixture (crumble) over apples and cranberries.
Bakes at 350 for 40 minutes. [Full Story »]
3 cups sliced green apples
2 cups cranberries (I use 1 bag of cran raisins)
1.5 cups oatmeal
1/2 cup sugar
1/2 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1 stick of butter, melted
Place in 9x13 casserole dish.
Mix 1 1/2 cups oatmeal, 1/2 cup sugar, 1/2 cup brown sugar, 1/3 cup flour, 1 cup chopped nuts, and 1 stick of butter, melted.
Pour mixture (crumble) over apples and cranberries.
Bakes at 350 for 40 minutes. [Full Story »]
Cuban sandwich
Serves 4
Hands-On Time: 15m
Total Time: 30m
INGREDIENTS
* 1/2 pound Swiss cheese, sliced
* 1/2 pound deli ham, sliced
* 4 dill pickles, thinly sliced (or about 24 hamburger slices)
* 4 cooked pork cutlets, shredded
* 1 large baguette, cut into 4 pieces, each halved lengthwise
DIRECTIONS
1. Heat oven to 400º F. Layer some of the cheese, ham, pickles, and pork on the bottom half of each of the 4 baguette pieces. Top with the remaining bread.
2. Wrap each sandwich tightly in a 12-inch square of aluminum foil, then press them with the palm of your hand to flatten slightly.
3. Place the sandwiches in the oven and heat until crispy and warm, about 15 minutes. Unwrap and serve.
[Full Story »]
Hands-On Time: 15m
Total Time: 30m
INGREDIENTS
* 1/2 pound Swiss cheese, sliced
* 1/2 pound deli ham, sliced
* 4 dill pickles, thinly sliced (or about 24 hamburger slices)
* 4 cooked pork cutlets, shredded
* 1 large baguette, cut into 4 pieces, each halved lengthwise
DIRECTIONS
1. Heat oven to 400º F. Layer some of the cheese, ham, pickles, and pork on the bottom half of each of the 4 baguette pieces. Top with the remaining bread.
2. Wrap each sandwich tightly in a 12-inch square of aluminum foil, then press them with the palm of your hand to flatten slightly.
3. Place the sandwiches in the oven and heat until crispy and warm, about 15 minutes. Unwrap and serve.
[Full Story »]
Mashed Sweet Potatoes
Thanksgiving is here. Granted. But so is my appetite for sweet potatoes and that never goes away! Stepping in for our normal recipe reaconteur, I thought I would post a simple side dish how-to for these table favorites.
INGREDIENTS
Makes 3 cups
* 2 medium sweet potatoes, peeled and cut into 2-inch chunks
* 1/2 cup half-and-half
* 3 tablespoons butter
* 2 tablespoons light-brown sugar
* Coarse salt and ground pepper
DIRECTIONS
1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
2. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
[Full Story »]
INGREDIENTS
Makes 3 cups
* 2 medium sweet potatoes, peeled and cut into 2-inch chunks
* 1/2 cup half-and-half
* 3 tablespoons butter
* 2 tablespoons light-brown sugar
* Coarse salt and ground pepper
DIRECTIONS
1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
2. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
[Full Story »]
Green Beans
This is a green bean recipe that can replace the traditional green bean casserole.
Ingredients:
2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper
Directions:
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
[Full Story »]
Ingredients:
2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper
Directions:
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
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Nacho Tacos
As we approach the holiday season our lives only become more busy. Dinner prep is given less time. But who wants to eat fast food every night? Why not try these easy Nacho Tacos?
Prep Time: 10 min. Cook Time: 15 min. [Full Story »]
Prep Time: 10 min. Cook Time: 15 min. [Full Story »]
Cottage Potatoes
Ingredients:
3 large Idaho potatoes
1/4 cup butter
1 cup cottage cheese
1/2 onion, diced
salt and pepper
paprika
Directions:
Preheat the oven to 350 degrees.
Scrub the potatoes, slice them and put in a pot of boiling water. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently and then put in a greased casserole dish. Dot the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.
[Full Story »]
3 large Idaho potatoes
1/4 cup butter
1 cup cottage cheese
1/2 onion, diced
salt and pepper
paprika
Directions:
Preheat the oven to 350 degrees.
Scrub the potatoes, slice them and put in a pot of boiling water. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently and then put in a greased casserole dish. Dot the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.
[Full Story »]
Chinese Noodles
Ingredients:
1 pound rice noodles
1 cup frozen green peas
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon chili paste, or to taste
1 tablespoon peanut butter
1 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh cilantro leaves
Directions:
Cook rice noodles according to package directions, adding peas for the last 30 seconds of cooking. In a large bowl, whisk together the soy sauce, sesame oil, chili paste (if using) and peanut butter. Add the diced roasted peppers to the bowl and stir to combine. Drain rice noodles and transfer to the bowl. Toss to combine. Sprinkle chopped cilantro on top and serve warm.
[Full Story »]
1 pound rice noodles
1 cup frozen green peas
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon chili paste, or to taste
1 tablespoon peanut butter
1 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh cilantro leaves
Directions:
Cook rice noodles according to package directions, adding peas for the last 30 seconds of cooking. In a large bowl, whisk together the soy sauce, sesame oil, chili paste (if using) and peanut butter. Add the diced roasted peppers to the bowl and stir to combine. Drain rice noodles and transfer to the bowl. Toss to combine. Sprinkle chopped cilantro on top and serve warm.
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No Bake Spider Cookies
Here is a fun recipe that the kids can help you make just in time for Halloween.
Ingredients:
1.5 cups semi-sweet chocolate morsels
1 5oz. can chow mein noodles
1 cup salted peanuts
Place chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low, cook until chocolate melts. Add noodles and peanuts, stirring well. Drop mixture by teaspoonfuls onto greased baking sheets. Refrigerate 8 hours or overnight. Makes about 3 dozen cookies.
[Full Story »]
Ingredients:
1.5 cups semi-sweet chocolate morsels
1 5oz. can chow mein noodles
1 cup salted peanuts
Place chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low, cook until chocolate melts. Add noodles and peanuts, stirring well. Drop mixture by teaspoonfuls onto greased baking sheets. Refrigerate 8 hours or overnight. Makes about 3 dozen cookies.
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Layered Mexican Chicken
Ingredients:
1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies,
two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
[Full Story »]
1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies,
two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
[Full Story »]
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