An easy dessert with fresh strawberries!
Strawberries Smetana
Ingredients
1 pint or quart of strawberries, depending on how much you make
1 cup sour cream, more or less - divided
Light brown sugar
Directions
Wash strawberries and dry.
Do a layer of strawberries, top with sour cream, than sprinkle with brown sugar. Repeat layers. Would be pretty served in a glass.
Monday, December 30, 2019
Strawberry Angel Cake Dessert
This is a beautiful looking strawberry cake made from an angel food cake. I have made it with frozen berries and with fresh, either works well. You can decorate the top with fresh strawberries too to make it a little fancier!
Strawberry Angel Cake Dessert
Ingredients
1 angel food cake mix
1 (3 oz.) pkg. strawberry jello
1 cup hot water
1 (12 oz.) pkg. frozen strawberries or 1 1/3 cup fresh berries, crushed
1 cup whipping cream, whipped
1 Tbsp. sugar
1 cup whipping cream, whipped (second)
Directions
Bake cake according to directions, cool.
Dissolve jello in hot water. Add strawberries. Chill until thick. Fold in the first cup of whipped cream. Chill until thick.
Cut cake in 3 layers. Fill layers with strawberry mixture, returning layers to cake pan. Chill until firm. Unmold.
Add sugar to other cup of cream and whip. Swirl over cake.
Strawberry Angel Cake Dessert
Ingredients
1 angel food cake mix
1 (3 oz.) pkg. strawberry jello
1 cup hot water
1 (12 oz.) pkg. frozen strawberries or 1 1/3 cup fresh berries, crushed
1 cup whipping cream, whipped
1 Tbsp. sugar
1 cup whipping cream, whipped (second)
Directions
Bake cake according to directions, cool.
Dissolve jello in hot water. Add strawberries. Chill until thick. Fold in the first cup of whipped cream. Chill until thick.
Cut cake in 3 layers. Fill layers with strawberry mixture, returning layers to cake pan. Chill until firm. Unmold.
Add sugar to other cup of cream and whip. Swirl over cake.
Hot Fudge Pudding Cake
This is a delicious and quick chocolate pudding cake.
Hot Fudge Pudding Cake
Ingredients
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 Tbsp. cocoa
1/2 cup milk
2 Tbsp. melted butter or oil
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water
Directions
Heat oven to 350 degrees
Combine flour, baking powder, salt, sugar and the 2 tablespoons cocoa in a bowl. Stir in milk and oil; blend in nuts if you are using them. Spread in uncreased 9 inch square baking pan. (I usually mix this in the pan I will bake it in.)
Mix together the brown sugar and 1/4 cup cocoa and sprinkle over cake.
Pour hot water over all.
Bake 45 minutes.
The cake rises to the top while baking and sauce will be on the bottom.
Hot Fudge Pudding Cake
Ingredients
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 Tbsp. cocoa
1/2 cup milk
2 Tbsp. melted butter or oil
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water
Directions
Heat oven to 350 degrees
Combine flour, baking powder, salt, sugar and the 2 tablespoons cocoa in a bowl. Stir in milk and oil; blend in nuts if you are using them. Spread in uncreased 9 inch square baking pan. (I usually mix this in the pan I will bake it in.)
Mix together the brown sugar and 1/4 cup cocoa and sprinkle over cake.
Pour hot water over all.
Bake 45 minutes.
The cake rises to the top while baking and sauce will be on the bottom.
Easy Oven Stew
Comfort food - beef stew baking slowly in the oven all afternoon. It is easy to make and smells so good while it is baking. My favorite thing to make with stew is popovers.
Easy Oven Stew
Ingredients:
2 lb. boneless beef cubes, cut into 1 inch pieces
3 stalks celery, cut into 2 inch pieces
5-6 carrots, cut into 1 inch pieces
2 medium onions, quartered
4 medium potatoes, quartered, or smaller
1 lb. can tomatoes, or 1 pint (I often use 1 pint tomato juice)
1 can green beans, drained - reserve liquid
1/2 cup water
1/3 cup quick cooking tapioca
1 Tbsp. salt
1/8 tsp. pepper
1 Tbsp. sugar
Directions:
Spread meat in bottom of enameled roaster, or large pan. Sprinkle tapioca over meat.
Add celery, carrots, onions, tomatoes and potatoes.
Combine liquid drained from beans, water and seasoning. Pour over vegetables and meat in pan. Refrigerate drained beans.
Cover tightly with roaster lid and bake at 300 degrees for 4 - 4 1/2 hours, or at 275 degrees for 4 1/2 to 6 hours.
Stir beans into stew when done.
For a thicker stew, use 1/2 cup tapioca.
Serves 10.
Easy Oven Stew
Ingredients:
2 lb. boneless beef cubes, cut into 1 inch pieces
3 stalks celery, cut into 2 inch pieces
5-6 carrots, cut into 1 inch pieces
2 medium onions, quartered
4 medium potatoes, quartered, or smaller
1 lb. can tomatoes, or 1 pint (I often use 1 pint tomato juice)
1 can green beans, drained - reserve liquid
1/2 cup water
1/3 cup quick cooking tapioca
1 Tbsp. salt
1/8 tsp. pepper
1 Tbsp. sugar
Directions:
Spread meat in bottom of enameled roaster, or large pan. Sprinkle tapioca over meat.
Add celery, carrots, onions, tomatoes and potatoes.
Combine liquid drained from beans, water and seasoning. Pour over vegetables and meat in pan. Refrigerate drained beans.
Cover tightly with roaster lid and bake at 300 degrees for 4 - 4 1/2 hours, or at 275 degrees for 4 1/2 to 6 hours.
Stir beans into stew when done.
For a thicker stew, use 1/2 cup tapioca.
Serves 10.
Saturday, August 10, 2019
Chocolate Custard Cups
The custards are based on French pots de creme, which are baked in individual cups or ramekins. These can be made ahead of time and refrigerated.
Chocolate Custard Cups
Ingredients:
1 1/2 cups half-and-half
1 tsp. vanilla extract
3 large egg yolks
1/4 cup sugar
pinch of salt
3 oz. semisweet chocolate, melted
Directions:
Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
Place egg yolks, sugar and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
Bake custards until just set but still slightly wobbly, 40-45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.
Chocolate Custard Cups
Ingredients:
1 1/2 cups half-and-half
1 tsp. vanilla extract
3 large egg yolks
1/4 cup sugar
pinch of salt
3 oz. semisweet chocolate, melted
Directions:
Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
Place egg yolks, sugar and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
Bake custards until just set but still slightly wobbly, 40-45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.
Baked Meatballs
These are great meatballs to use with spaghetti sauce. And baking them makes it so easy.
The Best Baked Meatballs
Ingredients:
1 pound ground beef, lean
2 cloves garlic, minced
2 tsp. dried basil
1 tsp. salt
1/2 tsp. crushed red pepper flakes
2 Tbls. Worcestershire sauce
1/3 cup milk
3/4 cup plain dried bread crumbs
Instructions:
Preheat oven to 400 degrees. Lightly spray a 9 x 13 pan or baking sheet with nonstick cooking spray.
Combine all ingredients in a medium mixing bowl. Mix thoroughly until ingredients are evenly distributed.
Shape into 1-1.5 inch balls. Whatever size you choose, they should all be roughly the same size for even cooking.
Bake for 25-30 minutes. For extra crispy add another 15 minutes.
The Best Baked Meatballs
Ingredients:
1 pound ground beef, lean
2 cloves garlic, minced
2 tsp. dried basil
1 tsp. salt
1/2 tsp. crushed red pepper flakes
2 Tbls. Worcestershire sauce
1/3 cup milk
3/4 cup plain dried bread crumbs
Instructions:
Preheat oven to 400 degrees. Lightly spray a 9 x 13 pan or baking sheet with nonstick cooking spray.
Combine all ingredients in a medium mixing bowl. Mix thoroughly until ingredients are evenly distributed.
Shape into 1-1.5 inch balls. Whatever size you choose, they should all be roughly the same size for even cooking.
Bake for 25-30 minutes. For extra crispy add another 15 minutes.
Homemade Spaghetti Sauce
Spaghetti for dinner and no jar of spaghetti sauce? With some canned tomatoes and a couple hours you can make a great homemade spaghetti sauce. I found this recipe and used some canned roma tomatoes I had and a can of fire roasted diced tomatoes, these were 14-15 oz. cans. I blended these as I like a smoother sauce. I also added in to the sauce some parmesan rind I had saved. Something I saw on TV. I did not have the fennel so that was left out. It was summer and I had fresh basil and parsley, a great addition if you have it. It can be made in large batches and frozen or canned.
Homemade Spaghetti Sauce
Ingredients:
2 Tbls. olive oil
1 large white onion, minced
5 cloves garlic, crushed
1/2 cup chicken broth
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1 Tbls. white sugar
1 Tbls. fennel seeds
1 Tbls. ground oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
Instructions:
Heat a large pot on the stove over medium high heat. Add in olive oil and saute onion in the olive oil for about 5 minutes, until softened. Add in the 5 cloves of garlic and saute another 30-60 seconds.
Pour in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, fennel, oregano, salt, pepper, basil, and parsley. Bring to simmer.
Reduce the heat to low and simmer for 1-4 hours. Can use an immersion blender to puree the mixture until the desired consistency is achieved, leaving it slightly chunky, or making it completely smooth.
Homemade Spaghetti Sauce
Ingredients:
2 Tbls. olive oil
1 large white onion, minced
5 cloves garlic, crushed
1/2 cup chicken broth
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1 Tbls. white sugar
1 Tbls. fennel seeds
1 Tbls. ground oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
Instructions:
Heat a large pot on the stove over medium high heat. Add in olive oil and saute onion in the olive oil for about 5 minutes, until softened. Add in the 5 cloves of garlic and saute another 30-60 seconds.
Pour in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, fennel, oregano, salt, pepper, basil, and parsley. Bring to simmer.
Reduce the heat to low and simmer for 1-4 hours. Can use an immersion blender to puree the mixture until the desired consistency is achieved, leaving it slightly chunky, or making it completely smooth.
Tuesday, July 30, 2019
Chicken and Broccoli
This is another recipe Les found and made when I was gone. It sounds really good and I will be trying it soon.
Chicken and Broccoli
Ingredients:
Sauce:
Directions:
Chicken and Broccoli
Ingredients:
- 6 boneless, skinless chicken thighs
- 2 Tbsp. extra-virgin olive oil
- 1/2 Tbsp. dried basil
- 1/2 tsp. paprika
- Kosher salt and freshly ground pepper
Sauce:
- 1 (12 oz.) can evaporated milk
- 2-3 cups broccoli florets
- 5 cloves garlic, minced
- 2 Tbsp. flour
- 2 Tbsp. unsalted butter
- 1/2 Tbsp. dried basil
- Fresh basil, garnish, optional
Directions:
- Heat olive oil in a large pan or skillet over medium-high heat.
- Season chicken thighs all over with basil, paprika, salt and pepper, then place in skillet and cook for 5-7 minutes, or until browned. Flip over and brown the other side until chicken is cooked through.
- Transfer chicken to a separate plate and set aside.
- Heat butter in hot skillet and saute garlic and basil for 1 minute, stirring frequently until fragrant. Stir in flour and cook for another 1-2 minutes, or until golden. Whisking continuously, pour in evaporated milk and bring to a boil. Reduce heat and let mixture simmer, then return chicken to skillet and add broccoli florets. Stir everything together, then cover and cook for 3-5 minutes, or until broccoli is tender crisp.
- Remove from heat and serve hot.
Sheet Pan Chicken
This is a recipe Les found and made when I was gone one time. He said it turned out good. Maybe he will make it for me sometime!
Sheet Pan Chicken
Ingredients:
1/4 cup balsamic vinegar
6 Tbsp. honey
2-3 Tbsp. olive oil, divided
2 cloves garlic, minced
1 tsp. dry thyme
3/4 tsp. dry rosemary
1/2 tsp. chili flakes
3/4 tsp. salt
1/4 tsp. pepper
2 lbs. chicken breasts
1 1/2 lbs. potatoes, cut in pieces
Carrots, cut in chunks
1 lb. green beans, trimmed
Directions:
Preheat oven to 475 degrees.
Combine vinegar, honey, 1 Tbsp. olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well. This will be a marinade for the chicken.
Place chicken breasts in a ziplock bag. Pour marinade over the chicken and let set for 30 minutes.
While marinating chicken, place potatoes and carrots on a sheet pan. Drizzle with olive oil, salt and pepper. Bake for 25 minutes.
Remove pan from oven and toss green beans with the potatoes and carrots. Remove marinated chicken, reserving marinade. Place chicken on top of vegetables. Pour marinade over chicken.
Return pan to oven and bake 30-40 minutes.
Sheet Pan Chicken
Ingredients:
1/4 cup balsamic vinegar
6 Tbsp. honey
2-3 Tbsp. olive oil, divided
2 cloves garlic, minced
1 tsp. dry thyme
3/4 tsp. dry rosemary
1/2 tsp. chili flakes
3/4 tsp. salt
1/4 tsp. pepper
2 lbs. chicken breasts
1 1/2 lbs. potatoes, cut in pieces
Carrots, cut in chunks
1 lb. green beans, trimmed
Directions:
Preheat oven to 475 degrees.
Combine vinegar, honey, 1 Tbsp. olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well. This will be a marinade for the chicken.
Place chicken breasts in a ziplock bag. Pour marinade over the chicken and let set for 30 minutes.
While marinating chicken, place potatoes and carrots on a sheet pan. Drizzle with olive oil, salt and pepper. Bake for 25 minutes.
Remove pan from oven and toss green beans with the potatoes and carrots. Remove marinated chicken, reserving marinade. Place chicken on top of vegetables. Pour marinade over chicken.
Return pan to oven and bake 30-40 minutes.
Chocolate Pudding
This is a made from scratch chocolate pudding. Chocolatey and Yummy!
Chocolate Pudding
Ingredients:
3/4 cup sugar
3 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa
3 cups 1/2 and 1/2, or milk
1 Tbsp. butter
2 tsp. vanilla
1/4 tsp. salt
8 oz. bittersweet chocolate
Directions:
Combine sugar, cornstarch and cocoa in pan. Add 1/2 & 1/2. Cook slowly until thickened and bubbly. Cook 2 minutes more. Remove from heat. Stir in butter, vanilla and salt. Stir in chocolate until melted. Ladle into serving bowls. Cover with plastic. Chill.
Chocolate Pudding
Ingredients:
3/4 cup sugar
3 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa
3 cups 1/2 and 1/2, or milk
1 Tbsp. butter
2 tsp. vanilla
1/4 tsp. salt
8 oz. bittersweet chocolate
Directions:
Combine sugar, cornstarch and cocoa in pan. Add 1/2 & 1/2. Cook slowly until thickened and bubbly. Cook 2 minutes more. Remove from heat. Stir in butter, vanilla and salt. Stir in chocolate until melted. Ladle into serving bowls. Cover with plastic. Chill.
Cottage Cheese Chicken Enchiladas
This is a little different take on Enchiladas. Roasted chicken from a grocery store will work just fine. I think I will put this on my menu this week!
Cottage Cheese Chicken Enchiladas
Ingredients:
1 Tbls. vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 tsp. salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterery Jack cheese
1 (10 ounce) can red enchilada sauce
Directions:
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add onion and saute 5 minutes. Add chicken and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; still until well blended.
Preheat oven to 350 degrees.
To Assemble Enchiladas: Heat tortillas until soft. (Wrap in towel and microwave a few seconds, or hold with tongs and warm over burner.) In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake for 30 minutes or until cheese is melted and bubbly.
Cottage Cheese Chicken Enchiladas
Ingredients:
1 Tbls. vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 tsp. salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterery Jack cheese
1 (10 ounce) can red enchilada sauce
Directions:
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add onion and saute 5 minutes. Add chicken and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; still until well blended.
Preheat oven to 350 degrees.
To Assemble Enchiladas: Heat tortillas until soft. (Wrap in towel and microwave a few seconds, or hold with tongs and warm over burner.) In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake for 30 minutes or until cheese is melted and bubbly.
Monday, July 29, 2019
Chocolate Lasagna
What an easy and fun summer dessert. Made with ice cream sandwiches it comes together quickly. Pop it in the freezer and you will have dessert ready!
Chocolate Lasagna
Ingredients:
2 (12 -pk. each) vanilla ice cream sandwiches
2 (11.75 oz. each) jars hot fudge topping, divided
1 (16-oz.) container frozen whipped topping, thawed and divided
Directions:
Unwrap 12 ice cream sandwiches. Place in bottom of a 13X9 inch baking dish, trimming to fit.
Place fudge topping in a microwave-safe bowl. Microwave on High for 30 seconds or until spreadable. Spread topping evenly over sandwich layer, reserving 2 Tbsp. for garnish. Spoon 2 cups whipped topping over fudge topping layer, spreading evenly. Arrange remaining 12 ice cream sandwiches on top.
Spoon remaining whipped topping over sandwich layer, spreading evenly. Drizzle reserved fudge topping over top of dessert.
Cover and freeze until ready to serve.
Chocolate Lasagna
Ingredients:
2 (12 -pk. each) vanilla ice cream sandwiches
2 (11.75 oz. each) jars hot fudge topping, divided
1 (16-oz.) container frozen whipped topping, thawed and divided
Directions:
Unwrap 12 ice cream sandwiches. Place in bottom of a 13X9 inch baking dish, trimming to fit.
Place fudge topping in a microwave-safe bowl. Microwave on High for 30 seconds or until spreadable. Spread topping evenly over sandwich layer, reserving 2 Tbsp. for garnish. Spoon 2 cups whipped topping over fudge topping layer, spreading evenly. Arrange remaining 12 ice cream sandwiches on top.
Spoon remaining whipped topping over sandwich layer, spreading evenly. Drizzle reserved fudge topping over top of dessert.
Cover and freeze until ready to serve.
Chocolate Peanut Butter Rice Krispie Bars
We make a lot of Rice Krispie bars at our house and this a chocolatey variety.
Chocolate Peanut Butter Rice Krispie Bars
Ingredients:
1 cup creamy peanut butter
1 cup dark chocolate chips
1/2 cup unsalted butter
1 bag (10.5 oz.) mini marshmallows
1 tsp. vanilla
4 cups Rice Krispies
Directions:
Grease and line an 8 X 8 inch pan with parchment paper. Make sure the paper reaches over the edges of the pan so that it's easy to lift out.
In a large pot over medium heat, add in the peanut butter, chocolate and butter. Continually stir until it melts down completely. Add in the marshmallows and continue to stir until they melt down. Once everything is melted and combined, take it off the heat and stir in the vanilla and then the rice krispies.
Pour the mixture into the prepared pan and spread evenly. Let it sit out at room temperature for about an hour to set and then pop it in the fridge. After cool cut into squares. Best served at room temperature.
Chocolate Peanut Butter Rice Krispie Bars
Ingredients:
1 cup creamy peanut butter
1 cup dark chocolate chips
1/2 cup unsalted butter
1 bag (10.5 oz.) mini marshmallows
1 tsp. vanilla
4 cups Rice Krispies
Directions:
Grease and line an 8 X 8 inch pan with parchment paper. Make sure the paper reaches over the edges of the pan so that it's easy to lift out.
In a large pot over medium heat, add in the peanut butter, chocolate and butter. Continually stir until it melts down completely. Add in the marshmallows and continue to stir until they melt down. Once everything is melted and combined, take it off the heat and stir in the vanilla and then the rice krispies.
Pour the mixture into the prepared pan and spread evenly. Let it sit out at room temperature for about an hour to set and then pop it in the fridge. After cool cut into squares. Best served at room temperature.
Seven Layer Salad
This makes a large salad and is often used for Holidays or summer gatherings! I found a recipe that had a different dressing from the usual mayo dressing. But this recipe makes a lot of dressing, so cut back if your salad is not real large. Oh I list 9 ingredients, add or subtract to your liking.
Seven Layer Salad
Ingredients:
Lettuce
Cucumber - sliced or chunks
Ham - diced
Celery - sliced
Peas - frozen, thawed
Cheese - shredded, cheddar
Red Onion - chopped
Hard Boiled Eggs - sliced or diced
Tomatoes - diced
Dressing:
10 oz. Mayonnaise
10 oz. Sour Cream
3-4 tsp. Mustard
2-3 tablespoon lemon juice and zest
1-3 tsp. sugar
salt and pepper to taste
Directions:
In a large glass bowl layer ingredients starting with lettuce. Layer as you wish, adding or taking away items.
Mix dressing ingredients. Taste and adjust sugar, salt and pepper if needed. Spread over the top of the salad. Refrigerate a few hours or overnight. When ready to serve, mix the dressing and salad all together.
Seven Layer Salad
Ingredients:
Lettuce
Cucumber - sliced or chunks
Ham - diced
Celery - sliced
Peas - frozen, thawed
Cheese - shredded, cheddar
Red Onion - chopped
Hard Boiled Eggs - sliced or diced
Tomatoes - diced
Dressing:
10 oz. Mayonnaise
10 oz. Sour Cream
3-4 tsp. Mustard
2-3 tablespoon lemon juice and zest
1-3 tsp. sugar
salt and pepper to taste
Directions:
In a large glass bowl layer ingredients starting with lettuce. Layer as you wish, adding or taking away items.
Mix dressing ingredients. Taste and adjust sugar, salt and pepper if needed. Spread over the top of the salad. Refrigerate a few hours or overnight. When ready to serve, mix the dressing and salad all together.
Saturday, February 9, 2019
Sticky Sesame Wings
It was super bowl weekend and I saw these wings prepared on a cooking show. The wings were baked instead of deep fried and so we tried them. Yum!
Sticky Sesame Wings
Ingredients:
1 3/4 lbs. chicken wings, cut into drumettes and wingettes, toss the wing tips
Kosher salt
1/3 cup hoisin sauce
3 T. honey
1 T. sesame seeds
1 T. unsalted butter, melted
1 1/2 tsp. sesame oil
1 tsp. sriracha, or to taste
Directions:
Preheat oven to 425 degrees
Line large baking sheet with a wire rack. (You may want to line pan in tin foil first to ease in cleaning.)
Toss the wing parts with a little salt, then arrange them on the rack on the prepared sheet. Roast the wings until golden brown and very crispy, 45-60 minutes.
For the sticky sesame sauce: Whisk together the hoisin, honey, sesame seeds, butter, sesame oil and sriracha in a large bowl.
To finish the dish: Add the wings to the bowl with the sticky sesame sauce. Toss to coat. Transfer to a serving platter and enjoy!
Sticky Sesame Wings
Ingredients:
1 3/4 lbs. chicken wings, cut into drumettes and wingettes, toss the wing tips
Kosher salt
1/3 cup hoisin sauce
3 T. honey
1 T. sesame seeds
1 T. unsalted butter, melted
1 1/2 tsp. sesame oil
1 tsp. sriracha, or to taste
Directions:
Preheat oven to 425 degrees
Line large baking sheet with a wire rack. (You may want to line pan in tin foil first to ease in cleaning.)
Toss the wing parts with a little salt, then arrange them on the rack on the prepared sheet. Roast the wings until golden brown and very crispy, 45-60 minutes.
For the sticky sesame sauce: Whisk together the hoisin, honey, sesame seeds, butter, sesame oil and sriracha in a large bowl.
To finish the dish: Add the wings to the bowl with the sticky sesame sauce. Toss to coat. Transfer to a serving platter and enjoy!
Sea Breeze
I juiced some grapefruit and found an easy cocktail to make with it.
Sea Breeze
Ingredients:
1 1/2 oz. grapefruit juice
1 1/2 oz. vodka
3 oz cranberry juice
Lime wedge
Directions:
Pour ingredients into highball glass. Add ice. Stir to mix. Garnish with lime wedge.
Sea Breeze
Ingredients:
1 1/2 oz. grapefruit juice
1 1/2 oz. vodka
3 oz cranberry juice
Lime wedge
Directions:
Pour ingredients into highball glass. Add ice. Stir to mix. Garnish with lime wedge.
Pork Medallions with cider sauce
I had some apple cider open and searched to find a pork recipe with cider. This recipe was a big hit at our house. Great sides to add for a meal would be mashed sweet potatoes and green beans.
Pork Medallions with cider sauce
Ingredients:
1 Tbsp. vegetable oil
1 1/2 -2 lbs. pork tenderloin
1 cup apple cider
1/2 cup dry white wine
1 Tbsp. cider vinegar
Salt
Fresh ground black pepper
Directions:
Trim pork tenderloin. Cut into 2 inch thick medallions, and season with salt.
Heat oil in a large fry pan over medium-high heat. Sear pork until brown, 5 minutes on each side.
Add cider, wine and vinegar; bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more, turning pork occasionally.
Transfer pork to a plate, season with pepper, and tent with foil.
Simmer liquids remaining in pan until reduced to 1/2 cup, 8-10 minutes.
Serve medallions with sauce.
Pork Medallions with cider sauce
Ingredients:
1 Tbsp. vegetable oil
1 1/2 -2 lbs. pork tenderloin
1 cup apple cider
1/2 cup dry white wine
1 Tbsp. cider vinegar
Salt
Fresh ground black pepper
Directions:
Trim pork tenderloin. Cut into 2 inch thick medallions, and season with salt.
Heat oil in a large fry pan over medium-high heat. Sear pork until brown, 5 minutes on each side.
Add cider, wine and vinegar; bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more, turning pork occasionally.
Transfer pork to a plate, season with pepper, and tent with foil.
Simmer liquids remaining in pan until reduced to 1/2 cup, 8-10 minutes.
Serve medallions with sauce.
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