Green Rice Casserole

Ingredients

• 3 cups cooked rice
• zest and juice of 1 lemon
• 1 clove garlic, minced
• ⅓ cup chopped onion
• ¼ cup finely diced green pepper
• 1 cup Italian parsley
• ½ cup cheddar cheese grated
• 2 eggs, beaten
• 1 can evaporated milk (10 oz)
• ½ cup vegetable oil
• 1 tablespoon salt
• ½ teaspoon seasoned pepper
• paprika, for topping

Directions

Preheat oven to 350˚F.

Add lemon juice, garlic, onion, green pepper, and parsley to rice and mix well. Then add cheese and evaporated milk and mix well again before adding the two eggs, oil, salt, and pepper. Mix one last time.

Pour into a greased casserole dish. Sprinkle the top with paprika, and bake for 45 minutes.

 

Recipe: Paula Deen

Fry Bread: Navajo Taco (savory) or Honey Butter (sweet)

 2 cups flour

2 tsp baking powder

1/2 tsp tsp salt

1 1/2 tsp sugar

1 to 1 1/4 cups warm water

Mix ingredients in a bowl with hands.  Cover with a dish towel in a bowl and let rest for 15- 30  minutes. Pinch a small ball size and shape with hands into a tortilla sized shape.  Heat medium/high a skillet 3/4 of an inch with oil. Fry one at a time on both sides until golden brown. Remove to a paper towel to let oil

Navajo Taco:

shredded iceberg lettuce

shredded cheese

tomatoes, chopped

red onions, chopped

cilantro, chopped

black beans

taco seasoned ground beef

sour cream

Honey Butter:

Soft butter

honey 

or powdered sugar

Recipe: Emmymade

Vegetables and Eggs

 1 zucchini, chopped

1 yellow squash, chopped

1 small onion, chopped

2-4 large garlic cloves, chopped

8-10 eggs 

1 Tbsp milk

Saute the zucchini, squash and onions in extra virgin olive oil until tender.  Add the garlic and saute until you can smell garlic strongly.  Approximate 45-60 seconds,  Add the eggs and milk to the skillet and scramble. Cook until eggs are done.  

* Can be a breakfast or lunch or use as a side dish with a meal.

German Potato Pancakes

 2 lbs Russet potatoes

3 beaten eggs

1 white onion

1 tsp sea salt

1/2 cup potato starch

canola oil

 

1.  Make sure to peel and grate the potatoes and onion and put in a strainer .  Allow them to rest about 10 minutes or use a paper towel. 

2.  Move the mixture of potatoes and onions in a bowl and add in the salt and beaten eggs.  Mix in the potato starch. 

3.  Heat a skillet with canola oil, about half cup.  Take a mixing scoop and shape a small disk, approx 3 inches in diameter, and flatten it.  Plop 3/4 of the pancakes into the oil at a time.

4.  Cook for a few minutes, until golden brown and then flip it to cook on the other side, about 3 minutes on each side.  You may need to add a little more oil in between batches.

5.  Remove the pancakes from the skillet and let them dry on a baking sheet lined with a paper towel to help drain some of the oil.  Serve warm or enjoy plain with applesauce.

Fresh Green Bean and Tomato Salad

 1/2 medium onion, chopped

1 1/2 lb green beans

2 Tbsp olive oil

1 1/2 tsp salt

1 tsp pepper

2 cloves garlic, sliced

1 1/2 lb tomatoes, chopped into 1 inch pieces (3-5)

1 1/2 Tbsp balsamic vinegar

1/2 cup loosely packed basil

2 springs oregano (leaves only)

2 tsp sea salt

2 oz feta cheese, crumbled

Place the beans and onion in a 12 to 14 inch skillet.  Add 1/2 cup water, cover, and bring to a simmer, with a lid on.  Continue to simmer until the beans are crisp-tender, 5-7 minutes.

Drain off any remaining water and add olive oil, salt, and pepper.  Saute tossing frequently until the beans begin to brown, 4-6 minutes.  Add garlic and cook for 1 minute until fragrant.

Add tomatoes and balsamic vinegar.  Toss and saute for 2 minutes.

Remove from the heat and pour the salad and any sauce on a large platter.  Allow to cool to room temperature and serve or chill for up to 2 day.  Before serving top with fresh basil, oregano, and feta cheese.

 

Recipe: Wise Guide

German Stuffed Tomatoes

 8 large tomatoes

16 oz cottage cheese

1 tsp lemon juice

4 leaves of fresh basil

1 1/2 tsp chopped fresh chives

2 tsp chopped fresh parsley

2 tsp chopped fresh dill

1-2 Tbsp buttermilk

2 cloves diced garlic

1/2 Tbsp salt

Wash the tomatoes thorougly.  Cut the top off the tomatoes.  Remove the inside flesh of the tomato out with a grapefruit spoon or knife.  Place the flesh in a colander to drain.  Once you have washed your herbs, remove the leaves and finely cut them with a knife or herb scissors.  Add the herbs and garlic to the cottage cheese.  Add the lemon juice, buttermilk, and salt and mix with a handheld mixer until smooth  Now add the drained tomatoes and mix again.  Fill the tomatoes with the herb cheese mixture and place them on a serving plate,

Note:  If you have any of the stuffing left, serve it as  dip with potato chips as an appetizer.

Recipe: the oma way

German Tomato Salad

 8 fresh tomatoes

4 Tbsp olive oil

3 Tbsp balsamic vinegar

1/2 cu diced onions or shallots

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh oregano or basil (optional)

1 1/2 tsp salt

1 tsp ground pepper

2 tsp sugar

 

Wash the tomatoes and take the core out.  Cut each tomato first into half adn then into thin slices.  Place the tomatoes in a salad bowl.  Chop the herbs with a food mill or a knife.  Peel the onion adn chop or dice.

In a separate bowl, mix the oil, vinegar, salt, pepper, and sugar using a whisk.  Add the prepared herbs and onions to the liquid mix and stir.  Pour the dressing over the tomatoes and toss.

Recipe: the oma way

German Cucumber Salad (Kurkensalat)

 1 large or 2 small cucumbers

6 Tbsp whipping cream

3 Tbsp sunflower oil or vegetable oil

1 1/2 Tbsp white wine vinegar

2 Tbsp sugar

2 Tbsp chopped dill

4 Tbsp chives

splash of lemon juice

1 tsp salt

1/2 tsp black pepper

Peel the cucumber. Use a mandolin slicer and cut the cucumber into fine, thin slices.  Place slices in a colander to drain our any water for a few minutes.  

In a separate bowl, combine the oil, vinegar, whipping cream, lemon juice, salt, pepper, and sugar.  Mix thoroughly.  Cut your washed dill and chives.  Add the herbs to the dressing and mix again.  Pour the dressing over the cucumbers and mix.

Serves 4

Recipe:  the oma way

Avocado and Tuna Salad

 2 cans tuna, drained

 1 avocado, diced

1 cucumber, chopped into half moons 

1/2 red onion, sliced

2 Tbsp cilantro, chopped

10-12 cherry tomatoes, halved

 

Dressing:

1/3 cup lemon juice

1/4 cup olive oil

1 tsp salt

1 tsp pepper

In a large bowl add drained tuna, avocado, onion, cucumber, cherry tomatoes and cilantro.  Mix together well. Pour dressing over salad and combine. Serve.

Greek Chickpea Salad

 For the Salad:

1 red bell pepper, chopped

1 orange or yellow bell pepper, chopped

1 small  red onion, finely diced

4 garden cucumbers, diced

2 cups cherry tomatoes, halved

1 bunch of flat-leaf parsley, chopped

1 (15 oz) can chickpeas, rinsed and drained

For the Dressing:

3 Tbsp extra-virgin olive oil

3 Tbsp red wine vinegar, or apple cider vinegar

3 cloves fresh garlic, minced

2 tsp dried oregano

1/2 tsp sea salt, or to taste

1/2 tsp black pepper, or to taste

In a large bowl combine salad ingredients. Stir in dressing.  Serves 6

Orange-Pistachio Divinity

 2 large egg whites

2 2/3 cups sugar

2/3 cup light corn syrup

1/2 cup water

1 tsp grated orange zest

1 tsp vanilla extract

2/3 cup pistachios, coarsely chopped

1.  Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes.  Meanwhile, line two 15x10x1 inch pans with waxed paper.

2.  In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a bow.  Cook, without stirring, over medium heat until a thermometer reads 252 degrees (hard-ball stage).  Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form.

3.  with mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally.  Add orange zest and vanilla.  Beat until candy hold its shape and begins to lose its gloss, 5-6 minutes.  (Do not overbeat, or candy will stiffen and crumble.)  Immediately fold in pistachios.

4.  Quickly drop mixture by Tablespoonfuls onto prepared pans, Let stand at room temperature until dry to the touch.  Store between layers of waxed paper in an airtight container at room temperature.

Grandma's Divinity

 2 large egg whites

3 cups sugar

2/3 cup water

1/2 cup light corn syrup

1 tsp vanilla extract

1 cup chopped pecans

1.  Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes.  Meanwhile, line three 15x10x1 inch pans with waxed paper.

2.  In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar.  Cook,  without stirring, over medium heat until a candy thermometer reads 252 degrees ( hard-ball stage).  Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.

3.  Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally.  Add vanilla.  Beat until candy holds its shape, 5-6 minutes. (Do not over mix or candy will get stiff and crumbly.) Immediately fold in pecans.  

4.  Quickly drop by heaping teaspoonfuls onto prepared pans.  Let stand at room temperature until dry to the touch.  Store between sheets of waxed paper in an airtight container at room temperature.

Yellow Squash Casserole

 4 cups sliced yellow squash

1/2 cup chopped onion

35 Ritz crackers, crushed

1 cup shredded Cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 tsp salt

ground pepper, to taste

2 Tbsp butter

1.  Preheat oven to 400 degrees.

2.  Place squash and onion in a large skillet over medium heat.  pour in a small amount of water.  Cover, and cook until squash is tender, about 5 minutes.  Drain well, and place in a large bowl.

3.  In a medium bowl, mix together cracker crumbs and cheese.  Stir half of the cracker mixture into the cooked squash and onions.  In  a small bowl, mix together eggs and milk, then add to squash mixture.  Stir in 1/4 cup melted butter, and season with salt and pepper.  Spread into  9x13 inch baking dish.  Sprinkle with remaining cracker mixture, and dot with 2 Tbsp butter.

4.  Bake in preheated oven for 25 minutes, or until lightly browned.

Brussels Sprouts and Quinoa Salad

 3 Tbsp olive oil, divided

3 shallots, minced

3 garlic cloves, minced

2 cups plus 2 Tbsp water, divided

1 cup quinoa, rinsed

1 cup fresh Brussels sprouts

1/2 cup dried cranberries

1/2 chopped walnuts, toasted

2 tbsp chopped fresh parsley

1/4 cup lemon juice

1/2 tsp salt

1/8 tsp pepper

1.  In a small sauce pan, heat 1 Tbsp olive oil over medium heat.  Add shallots; cook and stir 3 minutes.  Add garlic; cook 1 minute longer  Remove.

2.  In same saucepan, bring 2 cups water to a boil.  Add quinoa.  Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.  Remove from heat; fluff with a fork.  Cool.

3.  Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes, Drain. When cool enough to handle, remove leaves from sprouts.  Discard cores. 

4.  Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley.  Whisk together lemon juice, sat, pepper and remaining olive oil.  Stir in shallots and garlic. Toss with quinoa mixture.  Refrigerate, covered, 20 minutes.

Serves 6

Chickpea Mint Tabbouleh

 1 cup bulgur

2 cups water

1 cup fresh or frozen peas (about 5 oz), thawed

1 can (15 oz) chickpeas or garbanzo beans, rinsed and drained

1/2 cup minced fresh parsley

1/4 cup minced fresh mint

1/4 cup olive oil

2 Tbsp julienned soft sundried tomatoes, (not packed in oil)

2 Tbsp lemon juice 

1/2 tsp salt

1/4 tsp pepper

1.  In a large sauce pan, combine bulgur and water; bring to a boil.  Reduce heat; simmer, covered for10 minutes.  Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes.

2.  Transfer to a large bowl. Stir in remaining ingredients. Serve warm or refrigerate and serve cold.

 

Baked Spinach and Zucchini

 1 lb zucchini, cut in even slices

6 green onions, chopped

2 garlic cloves, miced

2 (10 oz) frozen spinach

1 cup rice, cooked

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped 

pinch of nutmeg

2 Tbsp lemon juice

2 tsp salt

1 tsp black pepper

4 extra large eggs

3/4 cup heavy cream

2 Tbsp melted butter

1/4 cup Parmesan cheese plus some for topping

Gruyere cheese, sliced

Add zucchini, green onions and garlic to a skillet. Mix and cook for 2-3 minutes. Turn off the heat.  Add 2 (10 oz) frozen spinach, drain most of the water out. Stir. Add cooked rice, parsley and basil, nutmeg and lemon juice, salt and black pepper. Stir and mix well together.

For the custard: In a small bowl mix eggs, heavy cream, melted butter. Whisk together.  Add Parmesan cheese.

Pour zucchini/spinach mixture into a casserole dish or into 6 small individual cast iron skillet that have been greased. Top with custard mixture. Top with Parmesan cheese and sliced Gruyere cheese.  Bake in a 350 degree oven for 20 minutes.

Recipe:  Ina Garten

Peach Crumb Bars

 16 Tbsp unsalted butter, room temperature

1 cup sugar

2 egg yolks

1 tsp vanilla extract

2 1/3 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 cup apricot preserves

2 large ripe peaches

1 Tbsp brown sugar

 1 tsp cinnamon

1/2 tsp ground ginger

1.  In the bowl of an electric mixer, cream the butter and sugar until light and fluffy 3-5 minutes.  Add egg yolks one at a time, mixing between each addition until incorporated.  Add vanilla and mix.  The dough may look curdled but that is normal.

2.  Add the flour, baking powder, an salt.  Mix until just combined and no dry streaks remain, 1-2 minutes.

3.  Line an 8x8 baking dish with a parchment sling and butter the sides.  Add half of the dough to the prepared pa and press evenly to create the bottom crust.

4.  Spread jam on the bottom crust.  Line the sliced peaches over the preserves.  This usually takes three rows, an as long as the peaches are even,, overlap peaches if necessary. Sprinkle with brown sugar, cinnamon, and ground ginger.  Top with the remaining dough by breaking it into small pieces evenly over the peaches.

5.  Bake in a preheated 350 degree oven for 35-45 minutes.  If the top seems to be getting too brown, cover with foil.  The bars will become puffed an golden on the top an the edges should have a little bubbling from the preserves.

6.  Remove from the oven and let cool completely before cutting, at least 4 hours, IF not they will not cut well.  Remove parchment sling and cut into squares.

Recipe:  Wise Guide

Garlic Parmesan Shrimp

 1 cup dry bread crumbs

1 cup shredded Parmesan cheese

2 Tbsp dried parsley

1 1/2 tsp garlic powder

1 lb large shrimp, peeled and deveined

2 Tbsp butter, melted, or more to taste

1.  Preheat oven to 350 degrees.  Spray a 9x13 glass casserole dish with nonstick cooking spray.

2.  Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag.  Seal and shake to mix ingredients together.  Add shrimp and shake to coat.

3.  Lay shrimp flat in the prepared baking dish.  Sprinkle with any bread crumb mixture remaining in the bag.  Drizzle melted butter over the top.

4.  Bake in the preheated oven until starting to crisp, 15 to 20 minutes.  Switch to broil setting until topping is light brown, 2 to 3 minutes.

Garlic-Brown Sugar Chicken Thighs

 8 bone-in, skin-on chicken thighs

salt and ground black pepper, to taste

3 Tbsp unsalted butter, divided

4 cloves garlic, minced

1/4 cup packed brown sugar

1/4 cup honey

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp dried basil

1.  Preheat the oven to 400 degrees.

2.  Season chicken thighs with salt and pepper.

3.  Melt 2 Tbsp butter in a large oven-proof skillet over medium-high heat.  Add chicken , skin-side down, and sear until brown, 2 to 3 minutes per side.  Remove chicken to a plate.

4.  Melt remaining butter in the skillet.  Ad garlic; cook and stir until fragrant, 1 to 2 minute.  Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined.  Return chicken to the skillet.

5.  Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes.  An instant-read thermometer inserted near the bone should read 165 degrees.

 

Notes: If you'd rather use fresh herbs instead of dried, use 1 1/2 tsp chopped fresh oregano, 3/4 tsp chopped fresh thyme, and 3/4 tsp chopped fresh basil.

Blue Bacon Stuffed Mushrooms

 Prep Time:  5 minutes    Cook Time:  33 minutes    Total Time:  35 minutes

Serves 3

Yield: 6 mushrooms

3 strips bacon

6 large mushrooms

1 Tbsp butter

1/2 onion, diced

1 clove garlic, sliced

3 oz cream cheese

3 oz blue cheese

1/3 cup bread crumbs

1.  Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms.  Set caps aside, and chop stems.

2.  Add butter to skillet with bacon grease.  When melted, stir in mushroom stems, onion, and garlic.  Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.

3.  Preheat oven to 350 degrees.  Spray a small baking dish with cooking spray.

4.  Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs.  Blend on low until ingredients are roughly chopped and evenly combined.  Stuff cheese mixture into mushroom caps and place into prepared baking dish.

5.  Bake in preheated oven until bubbly and lightly browned, 10-15 minutes.

Bacon and Date Appetizer

 Prep Time:  30 minutes    Cook Time:  5 minutes    Total Time:  35 minutes

Serves 6

1 (8oz) package pitted dates

4 oz almonds

1 lb sliced bacon

1.  Preheat the broiler

2.  Slit dates.  Place one almond inside each date.  Wrap dates with bacon, using toothpicks to hold them together.

3.  Broil 10 minutes, or until bacon is evenly brown and crisp.

Yellow Rice

 3 Tbsp butter

 1 cup long grain white rie

 1 tsp fresh minced garlic

1 tsp onion powder or dried minced onion

1 tsp ground turmeric

2 cups chicken broth

1/2 tsp Kosher salt or to taste

ground black pepper to taste

2-3 Tbsp fresh cilantro, chopped

1.  Heat butter in a large saucepan over medium heat

2.  Add the rice and gently stir until rice begins to lightly brown.

3.  Add garlic, onion powder, and turmeric and stir until well mixed in.

4.  Slowly stir in chicken broth and raise heat to medium-high.  Add salt and pepper to taste.

5.  Bring the mix to a boil then turn the heat to low and cover the pan with a lid.

6.  Simmer for 20-25 minutes.  Remove from heat and add cilantro, and fluff with a fork.

Serves 4

Recipe:  Fav family recipes

Thick and Beefy Danish Goulash

 2 lbs steak, cubed ( stew meat works great)

salt and pepper

1 medium onion, chopped or diced

1 package dry onion soup mix

3-4 cups beef broth

1 Tbsp paprika

1-2 tsp Worcestershire sauce

1 tsp soy sauce 

4-5 carrots, peeled and cut (or about 1-2 cups of baby carrots)

1/4 cup cornstarch

1/3 cup water

8 cups mashed potatoes

1.  Braise beef in a skillet with oil until just brown on all sides.

2.  Remove beef from skillet and set aside.

3.  Add onions to skillet and saute until onions become clear and tender.

4.  Transfer beef and onions to a large pot and add onion soup mix, beef broth, paprika, Worcestershire, and dark soy sauce.

5.  Bring to a boil, then simmer for about an hour.  If you want the beef to be really tender simmer for even longer.

6.  About 20 minutes before serving, add carrots and simmer until ready to serve.

7.  Right before serving, add cornstarch to water and stir until smooth.

8.  Slowly stir cornstarch mixture into the goulash until reaching desired consistency ( you want it to be like a thin gravy consistency).  Add beef broth to thin out or more cornstarch to thicken.

9.  Add salt and pepper to taste before serving.  Serve over mashed potatoes, rice or toast.

 

Note:  You a also throw everything in a crock pot and cook on low for 4-6 hours.

Restaurant Style Mexican Rice

 Prep Time:  5 minutes    Cook Time:  20 minutes    Total Time:  25 minutes    

 Serves 6

3 Tbsp vegetable oil

1 cup long grain rice, uncooked

1 tsp minced garlic

1/2 tsp Kosher salt

1/2 tsp cumin

1/2 cup tomato sauce

14 oz chicken broth

3 Tbsp fresh cilantro, finely chopped

1.  Heat oil in a large sauce pan over medium heat.  Add the rice and gently stir until rice begins to lightly brown.  Add the garlic, salt, and cumin and stir the rice until it looks golden.

2.  Add the tomato sauce and chicken broth and turn the heat up to medium high.  Bring the mix to a boil then turn the heat to low and cover the pan with a lid.  Simmer for 20 to 25 minutes.

3.  Remove from heat and fluff with a fork, then stir in chopped cilantro.

Bundt Cake Chocolate Chocolate Chip Cake

Prep Time:  20 minutes      Cook Time:  50 minutes      Overnight time: cake refrigerate before frosting

 

 1 box Devil's Food cake mix

3.4 oz instant chocolate pudding mix

1 cup sour cream

4 large eggs

1/2 cup water

1/2 cup oil

1 1/2 cups mini chocolatae chips

16 oz cream cheese, softened

1/2 cup butter, softened

3/4 cups powdered sugar

2 tsp vanilla extract

1.  Mix first six ingredients together in a mixer. Stir in chocolate chips.  Pour into a greased bunt cake pan (cooking spray) Bake at 350 degrees for 45-50 minutes.  Remove from oven.  Let cool for 20 minutes.

2.  Remove coke from bundt pan by pacing a plate upside down over the bundt pan.  While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate.  Cover the cake with plastic wrap and place it in the fridge overnight before frosting.

3.  In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  Start with 2 cups then keep adding more until it is nice and thick.

4.  Spoon the frosting into a Ziplock resealable gallon bag.  Clip one bottom corner of the bag.  Squeeze frosting out of the bag onto the cake in strips. Decorate center with flowers.

Lobster Roll

To cook your own live lobster you can steam them in 3 inches of water.  7 to 8 minutes for a 1 1/4 lb lobster, and 1 or 2 minutes longer for a larger lobster.  Let them cool the remove from the shell and chop.   If using lobster tail, let them steam 5 to 8 minutes, depending on the size. If you don't have lobsters you can substitute shrimp or crabs or frozen lobsters.

For the lobster salad:

8 oz cooked lobster tail meat, 2 tails

1 Tbsp minced chives

2 tsp minced shallots

2 Tbsp chopped celery

1 Tbsp light mayonnaise

1 Tbsp fat free Greek yogurt

pinch of black pepper

1/2 tsp lemon zest

 

For the sandwich:

3/4 cu shredded lettuce

3 slices tomato

3 hot dog buns

 

1. Chop lobster into small bite sized pieces and combine with chives, shallots, celery, mayonnaise, yogurt, black pepper and lemon zest. 

2.  Place 3 hot dog buns on a platter top with shredded lettuce and tomato slices. Add 1/3rd of the lobster salad.  Serves 3 rolls

Quick and Easy Shoyu Ramen

 3 cups assorted vegetables green onion, carrots, snow peas, mushroooms, etc. sliced thin

boneless chicen breast or thigh meat (about 1 lb), sliced thin or pork or beef

6 oz ramen or about 2/3 of a 9.5 oz package

1 tsp olive oil

1 tbsp sesame oil

1 heaping Tbsp fresh or pickled ginger, chopped

1 clove garlic, minced, about 1 1/2 tsp

3-4 Tbsp soy sauce

1 tbsp rice vinegar or cider vinegar

1 tsp sugar (leave out if using cider vinegar)

1/2 tsp onion powder

4 cups chicken beef or vegetable broth or stock

salt adn pepper, to taste

garnish (optional): sesame sees, nori (dried seaweed), medium boiled egg (peeled and halved)

Recipe:  a bountiful kitchen

Air Fryer Green Beans

 1 lb fresh green beans

1 Tbsp olive oil

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

Heat an air fryer to 375 degrees.  Meanwhile, trim the stem end from 1 lb green beans.  transfer to a large bowl.  Add 1 Tbsp olive oil, 1/2 tsp Kosher salt, and 1/4 tsp black pepper, and toss to combine.

2.  Air fry in batches if needed; Add the green beans to the air fryer basket and arrange into a single layer.  air fry until the green beans are crisp-tender, 8 minutes.  If you prefer your green beans a little more tender, give the basket a toss to redistribute the beans, then cook for 2 minutes more.

Low Carb Yellow Squash Casserole

 1 Tbsp olive oil

1 tsp butter

1 small onion, chopped

2 cloves garlic, minced

4 cups peeled adn cubed yellow squash

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1/3 cup finely chopped raw almonds

1 cup shredded Colby-Monterey Jack cheese, divided

1/2 cup heavy whipping cream

2 eggs

1/3 cup coarsely chopped roasted, salted almonds

 

1.  Preheat oven to 400 degrees. 

2.  Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes.  Add squash, salt, and pepper; stir to combine.  Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes.  Transfer squash mixture to a large  bowl.

3.  Mix raw almonds and 1/2 cu Colby-Monterey Jack cheese  together in a bowl; stir into squash mixture.  Whisk cream and eggs together i a measuring cup or small bowl; stir into squash mixture.  Pour squash mixture into a 9x13 inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

4.  Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Serves 8

Vegan Sweet Potato Chickpea Curry

 3 Tbs olive oil

1 onion, chopped

2 cloves garlic, mnced

2 tsp minced fresh ginger root

1 (15 oz) can chickpeas, drained

1 (15 oz) can diced tomtoes

1 (14 oz) can coconut mik

1 sweet potato, cubed

1 Tbsp garam masala

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp salt

1/4 tsp red chile flakes

1 cup baby spinach

1.  Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes.  Add chickpeas, tomatoes, coconut milk, and sweet potato.  Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.

2.  Season with garam masala, cumin, turmeric, chile flakes, and salt.  Add spinach right before serving.

Serves 6

Sauerkraut Casserole

 2 cups sauerkraut

1 lb ground beef

1 small onion, chopped

1 garlic clove, minced

1/2 pint sour cream

1 cup rice

3 cups beef stock

1 tsp salt

 1/2 tsp pepper

In a skillet saute ground beef, onions and garlic until brown.  Drain most of the grease, but leave some.  In a large bowl add meat mixture, sauerkraut, sour cream, rice, beef stock and salt/pepper.  Mix well.  Place in a 13x9 inch casserole dish or a 5 cup casserole dish.  Bake in a 350 degree oven for 45 minutes to 1 hour.  ( may need to add more water if needed)

Recipe:  Paula Deen

Salmon Sauce

 1/2 cup butter

garlic, crushed or powdered, to taste

1 Tbsp Worcestershire sauce

1 Tbsp dry mustard

2 Tbsp ketchup

3 tsp soy sauce

Mix all ingredients in a saucepan

French Onion Chicken Skillet

 1/3 cup olive oil

2 lbs Vidalia onions, chopped into slices

salt, to taste

2 Tbsp balsamic vinegar

1/4 cup olive oil

4 chicken breasts, salt/pepper

1/2 tsp dried thyme

1/2 tsp dried sage

2 cups beef broth, 2 Tbsp flour

1 cup grated Swiss cheese

In a skillet saute 1/3 cups olive oil, onions and salt until golden brown.  Add balsamic vinegar and remove from heat and set aside for later. 

In skillet, add 1/4 cup olive oil.  Season both sides of  the chicken with salt, pepper, thyme and sage.  Cook until golden brown on both sides.  Remove from skillet and set aside.

In skillet add beef broth and flour.  Mix together with all the skillet bits. Put back in the onions adn chicken breasts.  Spoon sauce on top of the chicken.  Top with cheese.

Bake in a 350 degree oven for 5-7 minutes.  Serve.

Baby Back Ribs

 8 parts of brown sugar

3 parts of Kosher salt

1 part of chili powder

Mix together in a mason jar and shake to combine.

 

1 part of each of

 black pepper

cayenne  pepper

jalapeno shake

Old Bay

dried thyme

onion powder

Add to mason jar cover and shake to combine.

Place rib slab on heavy aluminum foil. Rub on with seasoning.  Wrap up and chill in refrigerator for at least 1 hour. 

1 cup vegetable broth 

2 Tbsp Worcershire sauce

2 Tbsp white wine vinegar

1  Tbsp honey

2 garlic cloves, minced 

Put in microwave for 1 minute.  Pour half the sauce in one end of the crimp of ribs and other in the other end of the ribs.  Recover with foil and on baking sheet put in a 225 degree oven for 2 1/2 hours.  

After baking put foil with ribs on top of a skillet and open the bottom with scissors to remove sauce.  About 5 to 10 minutes the sauce will thicken.  Brush thicken sauce onto ribs. Broil for 1 minute. Serve.

Recipe:  Alton Brown

Goulash

 butter

3 onions, chopped

3 garlic cloves, minced

1 1/2 tsp caraway seeds

3 1/2 tsp paprika

1 1/2 tsp tomato paste

3 cups chicken stock

2 lbs stew meat

3 cups water

bay leaf

dash of Margerum

salt

 

Saute onion and garlic in butter in a large skillet or Dutch oven. Add the rest of the ingredients until a rolling boil.  Simmer for hours until meat is ready. Remove bay leaf and Serve with potato dumplings and German Red Cabbage.

Recipe:  Farmers Country Kitchen

Potato Dumplings

 2 eggs, beaten

3 Tbsp butter

1/3 cup heavy whipping cream

2 potatoes, cooked and mashed

3 cups flour 

Mix together.  The dough will be sticky, mix by hand.  (Add a little flour at a time).  Make into a loaf.  

Boil water in a large pot.  Cook for 35 minutes in water. Cut into slices and Serve with Goulash adn German Red Cabbage.

Recipe:  Farmers Country Kitchen

German Red Cabbage

 1 onion, chopped

1 apple, chopped

small red cabbage, chopped

1/4 cup apple cider vinegar

3 Tbsp red current jelly

1/2 cup red wine or red wine vinegar

1 bay leaf

2 cloves garlic 

In a skillet saute onion and apple together.  Add red cabbage and saute.  Add the rest of the ingredients and let simmer for 30 minutes.  Serve with potato dumpling and goulash.

Recipe: Farmers Country Kitchen

Stuffed Eggplant

Eggplant:

 3 large eggplants (cut in half, dig out the flesh from the center and put in a bowl)

1 large onion, coarsely chopped

3 cloves garlic, sliced

2-3 stalks celery, coarsely chopped

1/4 cup fresh basil, chopped

1/4-1/8 cup parsley, chopped

10 + 22 oz peeled plum tomatoes, crushed

1 cup breadcrumbs

1 cup grated Pecorino Romano cheese

 

Cut out flesh from eggplants and set aside on baking pan with sides.  Saute eggplant flesh, onion, garlic, celery, basil and parsley in a large skillet.  Remove from heat.  Add tomatoes, cheese and breadcrumbs.  Fill mixture into 6 eggplant halves.  

 

Vegetables:

1 tsp garlic

1 Tbsp oregano 

4 medium potatoes, sliced 1/4 inch thick

3 medium carrots, large chunks

olive oil (sprinkle on top of eggplants)

water (put into bottom of baking pan with sides with vegetables)

5-6 basil leaves, torn on top

salt and pepper to taste

Mix together garlic, oregano potatoes, and carrots.  Add to baking pan surrounding the eggplants.  Add water to bottom of pan to cover bottom, so it doesn't burn vegetables.  Add basil, salt and pepper.  Top eggplant with olive oil.  

Bake in a 375 degree oven for 30-45 minutes with foil on, then remove foil and bake another 30-45 minutes until tender.  Serve with Parmesan cheese sprinkled on top.

Recipe:  Italian Grandma Gina

Apple Strudel

 1/4 cup + 1 1/2 Tbsp warm water (80 degrees)

1 3/4 Tbsp sunflower oil

1/2 tsp vinegar

1/8 tsp salt

1 cup flour + 2 1/2 Tbsp

Mix together by hand.  Knead for 10 minutes.  Set in an oil lined bowl to rest for 1 hour.

Filling:

1/2 cup sugar

1/4 cup walnut or pecans

1/3 cup raisins

1/2 tsp lemon zest

1 tsp cinnamon

2-3 granny smith apples

 

Roll out the dough on a cloth to a large circle and very thin.

2 Tbsp melted butter

1 Tbsp breadcrumbs

Brush on melted butter onto dough circle.  Sprinkle on breadcrumbs.  Top with filling.  Use towel to help roll.  Bake in a 350 degree oven for 30 minutes.  Can add an egg wash on top.

Recipe:  Farmers Country Kitchen

A 400 year old recipe

Delicious Easy Meatballs

 1/3 cup finely chopped onion

2 finely chopped garlic

1/4 cup Parmesan cheese

2 eggs + 1 yolk

1/3 cup half and half

1 Tbsp each fresh parsley and fresh basil

1/4 tsp dried oregano

1/3 cup breadcrumbs

1 1/4 lbs ground beef (85/15)

1/2 lb Italian sausage

1 tsp salt

1/2 tsp pepper

2 (24 oz) jars marinara sauce

In a large bowl combine onion, garlic, Parmesan cheese, eggs, half and half, parsley, basil, oregano and breadcrumbs.  Mix together.  Add the ground meat and salt/pepper; using hands mix well together.  Roll into balls (18) about golf ball size. 

Bake on a foiled baking sheet that was lightly sprayed with nonstick spray.  Bake in a 375 degree oven for 12-15 minutes, until browned.  They will finish cooking in the sauce.  

 

Recipe:  Nicole at Allrecipes

Put meatballs in sauce and cook for 2 hours and let simmer, low and slow.  Serve with spaghetti noodles and garnish with Parmesan cheese.

Fruit Salsa with Cinnamon Chips

 Fruit Salsa:

16 oz strawberries, diced

 2 apples, peeled and diced

2 kiwis, peeled and diced

8 oz raspberries, blackberries, or blueberries

2 Tbsp white sugar

1 Tbsp brown sugar

juice of 1/2-1 lime (zest optional)

Chips:

10 flour tortillas

melted butter

cinnamon sugar

In a bowl, combine all fruit, sugar, add lime juice.  If using blackberries or raspberries, add right before serving so they don't get mushy.

Preheat oven to 350 degrees.  Coat one side of each flour tortilla with melted butter and sprinkle with cinnamon sugar.  Cut into wedges and arrange in a single layer on a baking sheet  Bake for 8-12 minutes or until golden and crispy.  Allow to cool and serve with chilled fruit mixture.  Best when made and eaten the same day.

Recipe:  Michelle Craig

Crescent Breakfast Ring

 8 slices bacon

6 large eggs

1/3 cup chopped chives, plus more for garnish

1 Tbsp garlic powder

Kosher salt

 ground black pepper

1 tube crescent rolls

1 cup shredded Cheddar

1/2 cup shredded mozzarella

1 egg, beaten with 1 Tbsp water (for egg wash)

1.  Preheat oven to 375 degrees.  In a large skillet over medium heat, cook bacon.  Transfer to a paper towel-lined pate.  Drain half the fat from skillet.

2.  In a large bowl, whisk eggs with chives and garlic powder.  Season with salt and pepper.  Add to skillet and scramble.

3.  Line a large baking sheet with parchment paper.  Unroll crescent rolls and piece together like a sun shape, slightly overlapping, on the parchment.  Place a slice of cooked bacon on top of each crescent roll.  Top ring with cheddar and scrambled eggs, then with mozzarella.  Season with more pepper.

4.  Gently roll up.

5.  Brush with egg wash and bake until golden, 10 to 15 minutes, Garnish with more chives. Serve.

Crock Pot French Toast

 Yields:  6-8     Prep Time:  20 minutes    Total Time:  3 hours 20 minutes

Cooking spray, for Crock Pot

1 large brioche (or challah), preferably Day-Old (better for firmness and not soagy toast)

8 large eggs

2 cups half and half

1/3 cup granulated sugar

1 tsp pure vanilla extract

1/2 tsp ground cinnamon

1/4 tsp Kosher salt

small pinch nutmeg

Maple syrup, for serving

Powdered sugar, for serving

1.  Lightly grease the inside of Crock Pot with cooing spray.  Slice brioche into thick slices then quarter each slice.  Place bread in Crock Pot.

2.  In a large bowl, combine eggs, half and half, sugar, 1/2 tsp cinnamon, vanilla, salt and nutmeg and beat until well combined.  Pour egg mixture over bread, folding bread gently to make sure each piece is coated.

3.  Cook on low for 2 1/2 to 3 hours, until thd French toast is warm and cooked through.

4.  Serve warm with maple syrup and powdered sugar.

Cheesy Egg Toast

 4 slices thick sliced bread

4 large eggs

4 slices bacon

1 cup shredded white Cheddar

2 Tbsp finely chopped chives

1.  Preheat oven to 375 degrees and line a small baking sheet with parchment paper.

2.  Place bread on baking sheet and make a well in the center of each slice, using the underside of a spoon.  Place 3 pieces of bacon around the well and crack an egg in the center.  Sprinkle cheese all around the egg and place in the oven to bake, 12 minutes for a runny yolk, to 15 minutes for a more firm one.

3.  Remove from oven, season with salt and pepper and garnish with chives.  Serves 4 

Red Velvet Cake

 1/2 cup butter, softened

1 1/2 cups sugar

2 large eggs, room temperature

2 bottles (1 oz each) red food coloring

1 Tbsp white vinegar

1 tsp vanilla extract

2 1/4 cups cake flour

2 Tbsp baking cocoa

1 tsp baking soda

1 tsp salt

1 cup buttermilk

Frosting:

1/2 cup cold water

1 Tbsp cornstarch

2 cups butter, softened

2 tsp vanilla extract

3 1/2 cups confectioners sugar

1.  Preheat oven to 350 degrees.  Cream butter and sugar until light and fluffy, 5-7 minutes.  Add eggs, 1 at a time, beating well after each addition.  Beat in food coloring, vinegar and vanilla.  In another bowl, whisk together flour, cocoa, baking soda and salt; and to creamed mixture alternately with butter milk, beating well after each addition.

2.  Pour into 2 greased and floured 9 inch round baking pans.  Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.  Cool layers 10 minutes before removing from pans to wire racks to cool completely.

3.  For frosting, combine water and cornstarch in a small saucepan over medium heat.  Stir until thickened and opaque, 2-3 minutes.  Cool to room temperature.  Beat butter and vanilla until light and fluffy.  Beat in cornstarch mixture.  Gradually add confectioners sugar; beat until light and fluffy.  Spread between layers and over top and sides of cake

Leek Potato Pancakes

 1/2 lb russet potatoes, peeled adn qurtered (about 1 large)

2 lbs medium leeks (white portion only), thinly sliced

 4 large eggs, lightly beaten

1/2 cup dry bread crumbs

1/3 cup grated Parmesan cheese

1 tsp salt

1/4 tsp pepper

1/4 cup canola oil, divided

6 Tbsp sour cream

1.  Place potato quarters in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes.  Drain.

2.  Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper.  Cover and refrigerate for 1 hour.

3.  Heat 1 Tbsp oil in a large cast-iron or other heavy skillet ovver medium heat.  Drop batter by 1/4 cupfuls into oil.  Fry in batches until golden brown on both sides, using remaining oil as needed.  Drain on paper towels.  Serve with sour cream.

Serves 6

Beets in Orange Sauce

 8 whole fresh beets

1/4 cup sugar

2 tsp cornstarch

dash pepper

1 cup orange juice

1 medium navel orange, halved and sliced, optional

1/2 tsp grated orange zest

1.  Place beets in a large saucepan; cover with water. Bring to a boil;  Reduce heat; cover and cook for 25-30 minutes or until tender;  Drain and cool slightly.  Peel and slice; place in a serving bowl and keep warm.

2.  In a small sauce pan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened  Remove from the heat; stir in orange slices  if desired and zest.  Pour over beets.  

Note:  A (15 oz) can of sliced beets may be substituted for the fresh beets.  Drain the canned beets and omit the first step of the recipe.

Serves 8

Hungarian Nut Rolls

 2 packages (1/4 oz each) active dry yeast

1/2 cup warm milk (110 to 115 degrees)

1/4 cup plus 2 Tbsp sugar

3/4 tsp salt

1 cup butter, softened

1 cup sour cream

3 large eggs, room temperature, lightly beaten 

6 to 6 1/2 cups all-purpose flour

Filling:

1 1/4 cups sugar

1/2 cup butter, cubed

 1 large egg

1/2 tsp ground cinnamon

4 1/2 cups ground walnuts

1 large apple, peeled and grated

 

Icing:

2 cups confectioners sugar

2 to 3 Tbsp milk

1.  In a large bowl, dissolve yeast in warm milk.  Add the sugar, salt, butter, sour cream, eggs and 3 cups flour.  Beat on medium speed until smooth, 3 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

2.  Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

3.  Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon.  Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon.  Remove from the heat; gently stir in walnuts and apple.  Cool completely.

4.  Punch dough down.  Turn onto a lightly floured surface; divide into 4 portions.  Roll each into a 12x10 inch rectangle.  Spread filling to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side; pinch seams to seal.  Place seam side down on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.

5.  Bake at 350 degrees for 30-40 minutes or until lightly browned.  Remove from pans to wire racks to cool.  Combine icing ingredients; drizzle over loaves.

Makes: 4 loaves (12 slices each)

Christms Cranberry Punch

2 cups fresh or frozen cranberries

2 cups sugar

2 cups water

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 liter ginger ale, chilled

4 cups cold wataer

2 cups unsweetened pineapple juice, chilled

1 cup lemon juice

Optional: mint leaves and additional fresh or frozen cranberries 

1.  In a large saucepan combine the first 5 ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, 4-6 minutes or until cranberries are softened.  Remove from heat;cool slightly.  Transfer to a blender; process until smooth.  If desired, strain through a fine-mesh strainer.  Pour into a 6 -cup ring mold.  Freeze until solid.

2.  Just before serving, wrap bottom of mold in a hot damp dishcloth; invert onto a baking sheet and lift off mold.  Place ice ring in punch bowl.  Gently stir in ginger ale, cold water, pineapple juice and lemon juice.  If desired, serve with mint leaves and additional cranberries.

Miniature Peanut Butter Treats

 Cookie:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg, room temperature

1/2 cup creamy peanut butter

1/2 tsp vanilla

1 1/4 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

 

Filling:

42 miniature peanut butter- chocolate cups 

1.  In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth.  Combine the flour, baking soda and salt; gradually add to creamed mixture.  Cover and chill for 1 hour or until easy to handle.

2.  Roll into 42 walnut-sized balls; place in greased miniature muffin cups.  Bake at 374 degrees for 8-9 minutes.

3.  Remove from oven; gently press 1 peanut butter cup into each cookie, forming a depression;  Cool for 10 minutes before removing to wire racks to cool completely.

Chicken and Swiss Casserole

5 1/2 cups uncooked egg noodles (about 1/2 lb)

3 Tbsp olive oil

3 shallots, chopped

3 small garlic cloves, minced

1/3 cup all-purpose flour

2 cups chicken broth

3/4 cup milk

1 1/2 tsp dried thyme

3/4 tsp grated lemon zest

1/2 tsp salt

1/4 tsp ground mutmeg

1/4 tsp pepper

5 cups cubed rotisserie chicken

1 1/2 cups frozen peas

2 cups shredded Swiss cheese

3/4 cup dry bread crumbs

2 Tbsp butter, melted 

1.  Preheat oven to 350 degrees.  Cook noodles according to package directions; drain.  In a large skillet, heat oil over medium heat.  Add shallots and garlic; cook and stir 45 seconds.  Stir in flour; cook and stir 1 minute.  Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper.  Stir in chicken and peas; heat through.  Stir ni noodles and cheese.

2.  Transfer to a greased 13x9 inch baking dish.  In a small bowl, mix bread crumbs and butter; sprinkle over top.  Bake 8-10 minutes or until top is browned.

Serves 8

Sauerkraut Hot Dish

 1 Tbsp canola oil

1 1/2 lbs pork stew meat

1 medium onion, chopped

2 celery ribs, chopped

1 can (14 oz) sauerkraut, undrained

8 oz egg noodles, cooked and drained

1 can (10 oz) condensed cream of mushroom soup, undiluted

1 jar (4 1/2 oz) whole mushrooms, drained

salt and pepper, to taste

 

1.  Preheat oven to 350 degrees.  In a large skillet, heat oil over medium heat.  Brown pork.  Add onion and celery; cook until vegetables are crisp-tender.  Stir in sauerkraut, noodles, soup and mushrooms; sprinkle with salt and pepper.

2.  Spoon into a greased 2 quart baking dish.  Bake, covered, stirring occasionally, until meat is tender, about 1 1/2 hours.

Serves 8

Sloppy Joes Sandwiches

 1 lb ground beef

1 cup ketchup

1/4 cup water

2 Tbsp brown sugar

2 tsp Worcestershire sauce

2 tsp prepared mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

4 hamburger buns, split

In a large skillet, cook beef over medium heat until no longer pink; Drain grease.  Stir in ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes.  Serve on buns.

Serves 4

Crock Pot Golombki (Polish Beef and Cabbage dish)

 1 lb ground beef

1 small onion, chopped

1 cup uncooked converted rice

3/4 tsp salt

1/4 tsp pepper

1 jar (24 oz) meatless spaghetti sauce

2 cans (10 oz) condensed tomato soup, undiluted

1 cup water

1/2 tsp sugar

1 medium head cabbage, chopped

1.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; drain.  Stir in the rice, salt and pepper.  In a large bowl, combine the spaghetti sauce, soup, water and sugar.

2.  In a 5 quart crock pot, layer a third of the sauce, half of the beef mixture and a third of the cabbage.  Repeat layers; top with remaining sauce and cabbage.

3.  Cook covered, on low until cabbage and rice are tender, 6-8 hours.

Serves 8

Grandma's Pea Soup

 1/2 lb dried whole peas

1/2 lb dried green split peas

1 meatly ham bone

3 quarts water

1 large onion, chopped

1 medium carrot, chopped

2 celery ribs, chopped

1/2 cup chopped celery leaves

1 tsp bouquet garni (mixed herbs)

1 Tbsp minced fresh parsley

1 bay leaf

1 tsp salt

1/4 tsp pepper

1/2 lb smoked sausage, chopped (optional)

Spaetzle Dumplings:

1 cup all-purpose flour

1 large egg, beaten

1/3 cup water

1.  Cover peas with water and soak overnight.  Drain, rinse and place in a Dutch oven.

2.  Add ham bone, water and remaining soup ingredients except sausage and dumplings.  Bring to a boil.  Reduce heat; cover and simmer 2 to 2 1/12 hours.

3.  Remove ham bone and skim fat.  Remove meat from bone; dice.  Add ham and, if desired, sausage to pan.

4.  For dumplings, place flour in a small bowl.  Make a depression in the center of the flour; add egg and water and stir until smooth.

5.  Place a colander with 3/16 inch diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon.  Cook, uncovered, 1-15 minutes.  Discard bay leaf.

Company Stuffed Pork Chops

 2 celery ribs, diced

1 small onion, chopped

1 tsp olive oil

9 slices white bread, cubed

1/4 cup minced parsley

1/4 tsp salt

1/4 tsp rubbed sage

1/8 tsp white pepper

1/8 tsp dried marjoram

1/8 tsp dried thyme

3/4 cup reduced-sodium chicken broth

Pork Chops:

6 pork rib chops (7 oz each)

2 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

1.  In a large skillet coated with cooking spray, saute celery and onion in 1 tsp oil until tender; remove from the heat.  In a large bowl, combine bread and seasonings.  Add celery mixture and broth; toss to coat.  Set aside.

2.  Cut a pocket in each pork chop by making a horizontal slice almost to the bone.  Recoat the same skillet with cooking spray.  Cook chops in remaining 2 tsp oil in batches over medium-high heat until browned, 1-2 minutes on each side.  Fill chops with bread mixture; secure with toothpicks if necessary.

3.  Transfer to a 13x9 inch baking dish coated with cooking spray.  Sprinkle with salt and pepper.  Cover and bake at 350 degrees for 15 minutes.  Uncover; bake until a thermometer inserted into center of stuffing reads 165 degrees and thermometer inserted in pork reads at least 145 degrees, 15-20 minutes longer.  Discard toothpicks and let stand 5 minutes before serving.

Serves 6

Salmon Wellington

• 4 (7 oz) salmon fillets
• salt and pepper to taste
• 2 tbsp butter
• 2 garlic cloves minced
• 1 shallot chopped
• 1/4 cup white wine
• 3 oz cream cheese
  
• 5 oz fresh baby spinach
• 2 tbsp plain bread crumbs
  
• 1/4 cup shredded Parmesan cheese
• 1 1 lb. package puff pastry
• 1 egg for egg wash
•  
•  

• Season the salmon with salt and pepper to taste.
• In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
• Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
• Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
• Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10 X 14 inches.
• Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
• Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
• Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
• Line a baking sheet with parchment paper and place the salmon wellington seam side down.
• Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
• Bake at 400 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
   
  Serves 8
   
  Recipe:  simply home cooked
  

Crepes

6 eggs

2 cups milk

1/4 cup oil

1/2 tsp vanilla

1/4 cup sugar

pinch of salt

2 cups all-purpose flour

1 cup boiling water

2 Tbsp melted butter

 

Put ingredients directly in a blender, eggs, milk, oil, vanilla, sugar, salt and flour.  Pulse for 3-5 times scraping down the sides and pulse 4 more times. Add the water and pulse 3 more times to combine.

Brush a nonstick pan with 2 Tbsp melted butter.  Using a 1/4 cup add batter to pan on medium/low heat for 2-3 minutes.  Flip for 2 more minutes on the other side.  Stack crepes on a plate.  Serve with toppings.

 

Toppings:

Nutella  (drizzzle nutella in a fine line.  Roll 2 ends in and then roll from smaller end and drizzle nutella on top)

strawberries  ( put strawberry slices down the center, pipe on whipped cream.  Fold. Top with whipped cream and a strawberry. Dust with powdered sugar)

whipped cream

powdered sugar

strawberry jam  (spread with jam and fold in half and then in half  again, like a triangle.  Sussette style)

Recipe:  simply home cooked

Crock Pot Pork and Sauerkraut

 1 (1 lb) whole pork tenderloin

1 (24 oz) bag baby potatoes, unpeeled

1 (20 oz) can sauerkraut, undrained

1 cup water

1/4 cup butter, cubed

salt and ground pepper, to taste

 

  Place whole pork tenderloin into a crock pot.  Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes.  Add butter cubes, salt, and black pepper. Cook on low until pork is tender, 8 to 10 hours.  Add more water after 8 hours if mixture seems dry.

Serves 4

Shakshuka

 2 Tbsp olive oil

1 white onion, diced

1 red bell pepper, diced

1 jalapeno, minced

4 cloves garlic, minced

1 tsp ground cumin

1 tsp paprika

30 oz canned diced tomatoes

3/4 tsp salt

1/4 tsp black pepper

6 large eggs

3 Tbsp fresh cilantro, roughly chopped

1.  Preheat oven to 375 degrees.

2.  Heat olive oil in a large oven-safe heavy skillet over medium-high heat.  Add in onion, bell pepper, and jalapeno and saute 5 to 7 minutes until onions are translucent.

3.  Add in garlic, cumin, and paprika and toast for 1 minute.43.  Stir in diced tomatoes, salt, and black pepper.  Bring to a simmer and reduce heat to low.  Continue at a simmer for 15 minutes.  

5.  Create 6 little nests in the tomato mixture to hold the eggs.  Crack eggs into prepared holes.

6.  Transfer the skillet to the preheated oven and cook until eggs whites are set, 8 to 10  minutes.

7.  Sprinkle with fresh cilantro before serving.  Serve hot with sliced bread or flat bread.

Note:  You ca also add 1/4 cup of crumbled feta cheese on top with the cilantro as a variation.

Recipe: the stay at home chef

Crab Salad

 1 lb flake style imitation crab meat

1 lb cooked shrimp

6 hard boiled eggs

3-4 green onions

2 Tbsp chopped dill

3/4 cup petite peas, frozen

1/2 cup petite white corn frozen

1/2 cup sour cream

3/4 cup mayonnaise

salt and pepper, to taste

1.  Chop the crab and the shrimp.

2.  Chop the hard boiled eggs, 3 green onions, and 2 Tbsp for fresh dill. 

3.  In a large bowl add the crab, shrimp, eggs, green onions, dill, corn, and peas.

4.  In a separate smaller bowl, combine the dressing, 1/2 cup sour cream and 3/4 cup mayonnaise using a whisk. 

5.  Add the dressing to the bowl of vegetables and seafood and season with salt and pepper to taste.  Stir just to combine and serve chilled.

Recipe:  simply home cooked

Potato Pierogi

 Prep Time: 2 hours   Cook Time:  10 minutes   Rest the dough:  30 minutes   Total Time:  2 hours 40 minutes   Serves: 60 pierogies

4 1/2 cups all-purpose flour

2 tsp salt

1 cups milk warm (105 degrees)

2 large eggs

3 Tbsp unsalted butter, melted

1/3 cup sour cream

2 lb russet potatoes

1/4 cup diced yellow onion

1 Tbsp unsalted butter

3 Tbsp sour cream

2 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 cup shredded medium cheddar cheese

1 medium yellow onion

1/2 cup unsalted butter 

Make the mashed potato filling:

1.  Start off by making the mashed potato filling first.  In a medium sized pot, add 2 lb of peeled and cubed russet potatoes.  Add 1/4 cup diced onion.

2.  Fill the pot with enough water so that the potatoes area covered with about 1-2 inches of water on top

.3.  Bring the heat to high and let the potatoes come to a boil.  Then let them simmer for about 20 minutes or until the potatoes become fork tender.

4.  Drain the water out and add 1 Tbsp unsalted butter, 3 Tbsp sour cream, 2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.

5.  Using an electric hand mixer beat the potatoes at high speed until sooth and creamy.

6.  Once the potato filling has cooled completely, mix in 1/2 cup shredded medium cheddar cheese.  Then set it aside for later.

Make the Pierogi dough:

1.  In a stand mixer, sift 4 1/2 cups all-purpose flour, with 2 tsp of salt.

2.  Pour 1 cup of warm milk into a large measuring cup along with 2 large eggs, 3 Tbsp unsalted melted butter, and 1/3 cup sour cream.

3.  Using a whisk or fork, lightly mix up the mixture just until the yolks break up.

4.  Pour it into the stand mixer.  Then begin mixing the dough using the hook attachment.  You'll want to start off on low speed, then slowly pick the speed up to high.

5.  Mix the dough for about 10 minutes until it becomes smooth and elastic.  Depending on the flour you use and the size of your eggs, you may need to add a little more flour.  Only add 1 Tbsp at a time.

6.  Once the dough is mixed, transfer it to a lightly greased (oil) bowl.  Then cover the dough with plastic wrap and let it rest for at least 30 minutes.

Roll and Cut the dough:

1.  Now place your dough onto a floured surface and divide it into 4 equal pieces.  Then round each piece of dough into a ball.

2.  Take one piece of dough and begin rolling it out to about 1/16 of an inch thick or just under 1/8 inch thick.  You want it very thin.  Make sure to cover the remaining pieces of dough with plastic wrap to keep them from drying out.

3.  Now take a 3 inch biscuit cutter or a glass cup and begin cutting out as many circles as you can.

4.  Then collect the scraps and cover them with plastic wrap.

Fill and shape the Pierogies:

1.  Place 1/2 Tbsp of the potato filling into each piece of dough.  Lightly press the potato filling to avoid uneven-ness and air pockets.

2.  To shape and seal the pierogi fold it in half and pinch the ends together.  Then go over one more time to give them a tight seal.  You can leave them as they are or you can get fancy and create a crimped edge.  

3.  Continue doing this same process with the remaining dough.

4.  Grab those extra scraps, reshape them and roll the dough out again and cut out some more dough circles.  Fill them with the potato filling and seal just the same way.  Once you're done you should get about 60 pierogies.

Make the caramelized onions and boil the pierogies:

1.  Now bring a pot of water to a boil, and in the meantime, dice up 1 medium onion.

2.  Add 1/2 cup unsalted butter to a skillet and bring it to medium heat.  Add in the diced onion and stir until the onion is caramelized and translucent.

3.  Salt the boiling water an carefully add the pierogies one at a time.  Once they float to the top boil for another 3-5 minutes.  Use a slotted spoon to transfer the cooked pierogies into a bowl or plat and top with the buttery caramelize onion. Serve with a dollop of sour cream.

Notes:

* Once you've made this pierogi recipe, place any leftovers in an airtight container in the refrigerator for up to 3 days.  They can also be frozen in a Ziplock freezer bag for a couple of months.  Allow them to thaw before reheating.

* Frozen (uncooked) pierogies can be boiled right away.  If they have already been cooked, you can pan fry them or reheat them in the microwave.

Recipe:  Simple Home Cooked

Homemade Baked Beans

 Prep Time:  10 minutes     Cook Time:  3 hours 30 minutes    Serves: 10

1 lb dried navy beans

6 strips thick-cut bacon, cut into small slices

2 medium-size yellow onions, small diced

3 cloves of garlic, finely minced

1/2 red bell pepper, small diced

1/2 green bell pepper, small diced

1 cup tomato puree

3 Tbsp yellow mustard

2 Tbsp tomato paste

2 Tbsp apple cider vinegar

1/3 cup molasses

1/3 cup packed light brown sugar

dash of hot sauce

3 cups beef stock

salt and pepper, to taste

1.  Add the navy beans to a large container and cover them with water by bout 4 inches.  Set side overnight.

2.  Preheat oven to 325 degrees.

3.  Drain the beans, rinse them, and set them aside.

4.  In a medium to large size pot with a lid (for the oven) or Dutch oven, add in the bacon and cook over medium heat until crispy about 6-8 minutes.

5.  Set the crispy bacon aside and then add in the onions.  Turn the heat down to low and cook until well browned about 30-40 minutes.  Stir occasionally.  It takes that long to caramelize.

6.  Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat.  Stir occasionally.

7.  Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt and pepper, and mix until completely combined. 

8.  Cover with a lid an bake in the oven at 325 degrees for 3 to 3 1/2 hours or until the beans are tender and the mixture is thick.  You may need to add 1/2 to 1 cup more of beef stock at the 90- minute cooking make.

9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives.

Notes:

*You can make these up to 1 day ahead of time; simply reheat them before serving.

*To reheat: add the desired amount to a small sauce pot and heat over low heat until warmed.  You can also heat in the microwave.

* Store for up to 7 days.  Cover and freeze for up to 3 months.  Thaw them in the refrigerator for 1 day before reheating.

*If you don't have a Dutch oven pot, you can use your favorite oven-safe pot with a lid.

*To use a crock pot: follow procedures 2-4 on the saute function, and then once you add i all of the ingredients, slow cook on high heat for 6-7 hours.

*You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.

*Swap out the dried beans for 6 (15 oz)  canned beans and reduce the baking time to 30 minutes.  In addition, remove the beef stock completely.

Recipe:  Chef Billy Parisi

Pierogi (potato dumpling)

 

12 serving

Ingredients for Potato Filing:

• 2 lbs russet potatoes (5 medium), peeled
• 1/2 tsp salt
• 2 Tbsp butter melted
• 2 oz cream cheese softened
• 3/4 cup mozzarella cheese shredded

For the Pierogi Dough:

• 1 cup warm water
• 1/4 cup whole milk
• 2 Tbsp sour cream
• 1 large egg
• 1 tsp salt (plus more for cooking)
• 4 cups all-purpose flour measured correctly*

For the Toppings (For 1/3 batch):

• 4 oz bacon chopped
• 2 Tbsp butter
• Sour Cream to serve

How to Make Potato Cheese Filling:

1. Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.

2. Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough. 

To Make Pierogi Dough:

1. In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg and 1 tsp salt until blended.

2. Using dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 10 minutes.

How to Mold Pierogi:

1. Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.

2. Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tbsp of potatoes over each round.

3. To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).

How to Make Bacon Topping:

1. Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.  
   

How to Cook Pierogi:

1. Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers. 
   

Recipe Notes

This recipe makes 55-60 pierogi, based on how thinly you roll.

 

Recipe: Natasha's Kitchen

Lemon Pound Cake

 

Pound cake

• 3 cups all-purpose flour spooned and leveled off with a knife
• 1/2 tsp baking soda
  
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 2 cups granulated sugar
  
• 1 cup buttermilk
• 2 tbsp grated lemon zest
• 3 tbsp fresh lemon juice
• 3 large eggs

Lemon icing

• 1 cup powdered sugar
• 2 tbsp lemon juice

• Sift the 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Then set it aside for later.
• In a separate bowl combine 1 cup unsalted softened butter with 2 cups granulated sugar. It works best to do this using an electric hand mixer. It may seem like a lot of sugar but trust me, this loaf is big. So the extra sweetness is necessary.
• Once the sugar and butter are combined mix in 2 tablespoons lemon zest, 3 tablespoons lemon juice, and 3 eggs.
• Now mix in 1/3 of the buttermilk. You will need a total of 1 cup, but only add 1/3 cup at first. Once it's mixed, add in a third of the flour mixture. Continue interchanging a third of the buttermilk and a third flour of the mixture with mixing in between. This will ensure the batter is smooth and not lumpy.
• Line a 9×5 inch loaf pan with parchment paper and coat it with nonstick spray. Then pour the lemon pound cake batter into the loaf pan.
  
• Bake at 325 degrees Fahrenheit for 1 hour, then drop the temperature to 300 degrees Fahrenheit and bake for an additional 20 minutes. A good way to tell if the pound cake is baked through is by inserting a toothpick in the center of the loaf. If it comes out clean, your pound cake is done baking.
• Now make the icing by combing 1 cup powdered sugar with 2 tablespoons lemon juice in a small bowl. Tip: if you want to make the icing thicker, and some heavy cream or milk and a little more powdered sugar. Add a little at a time until you get your desired consistency.
• Once the lemon pound cake is baked, let it rest for 10 minutes in the pan, then transfer it to a cooling rack. Once it’s cooled, drizzle on the lemon icing. 
  Recipe:  simply home cooked.com
  

Crock Pot Pork Chops

 Prep Time: 5 minutes    Cook Time: 6 hours    Total Time: 6 hours 5 minutes

8 pork chops, thinly sliced

1 envelope Hidden Valley Ranch Dressing Mix

1 can cream of chicken soup

1 can cream of mushroom soup

1.  Spray crock pot with cooking spray.  Add pork chops.

2.  Sprinkle ranch dressing powder evenly over the pork.

3.  Add soups and cook on low heat for 6-8 hours or high heat for about 3-4 hours.

Notes:  Serve with mashed potatoes or rice.

Air Fryer Recipes: (Pizza, Chicken Thighs, Corn on the Cob, Salmon , Chickpeas, French Fries and Kale Chips)

 Pita Pizzas (8 minutes)            

pita bread

marinara sauce

shredded mozzarella cheese

Chicken Thighs (20 minutes)

7 small chicken thighs

olive oil

paprika

salt and pepper

Corn on the Cob (8 minutes)

Salmon (10 minutes)

Chickpeas (15 minutes)

chickpeas

olive oil

 salt

French Fries (18 minutes, Chip Setting)

sliced potatoes

olive oil

paprika

salt

Kale Chips (8 minutes)

kale, chopped into bite sized pieces

olive oil

salt

Air Fryer Hard Boiled Eggs

 6 eggs

Place eggs in Fryer.  Set Fryer to 270 degrees for 15 minutes.  When finished set eggs in an ice bath to stop cooking.  Peel and Serve.

Recipe: six sisters stuff

Air Fryer Nachos

 chips

shredded cheese

black beans

banana peppers

 

Put chips in bottom of Fryer.  Top with the rest of ingredients.  Set Fryer to 400 degrees for 1 minutes. 

Recipe:  six sisters stuff

 

Air Fryer Pazookie Cookie

 1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 tsp vanilla

1 egg

1 tsp salt

1/2 tsp baking soda

1 1/2 cup flour

1 cup chocolate chips

In a bowl mix butter, sugar, brown sugar, vanilla and egg.  Mix well.  Add salt, baking soda and flour.  Mix well. Add chocolate chips.  Spray with non-stick cooking spray  a small round cake pan (5 inch spring form pan).  Put in half the batter and press down.  Set the Air Fryer to 350 degrees for 10 minutes.  Top with ice cream.  Cook the other half.

Recipe:  six sisters stuff

Air Fryer Salmon

 1 lb salmon

salt and pepper

2 Tbsp brown sugar

1 tsp chili powder

1/2 tsp paprika

1 tsp Italian seasoning

1 tsp garlic powder

butter cubes on top (optional)

Place a parchment paper on the bottom of the Fryer.  Set Fryer at 400 degrees for 10 minutes. Check and add 10 more minutes.

Recipe:  six sisters stuff

Air Fryer Asparagus

 Asparagus

olive oil

garlic salt

Toss together with Asparagus in the fryer.

 

Put parchment paper on bottom of fryer.  Set to 400 degrees for 2 minutes. 

Recipe:  six sisters stuff

Air Fryer Garlic Roasted Parmesan Brussel Sprouts

 1 pkg Brussel sprouts, cut in half

2 Tbsp olive oil

2 tsp garlic

salt and pepper

2 Tbsp Italian bread crumbs

2-3 Tbsp Parmesan cheese

Set Air Fryer to 400 degrees for 10 minutes.  Flip for 10 more minutes.

Recipe:  six sisters stuff

Air Fryer Garlic Parmesan Drumsticks or Wings

 3/4 cup Parmesan cheese

 2 Tbsp garlic

1 tsp pepper

1 tsp salt

2 tsp parsley

Roll and coat drumsticks in seasoned cheese mixture.  Set Air Fryer to 400 degrees for 12 minutes.  Flip and cook another 10 minutes.

Recipe:  six sisters stuff

Air Fryer English Muffin Pizzas

 4 English muffins

marinara sauce

shredded mozzarella cheese

mini pepperoni, optional

 

Put parchment paper in bottom of fryer. Set Fryer to 400 degrees for 4 minutes. 

Recipe:  six sisters stuff

Air Fryer Buttermilk Fried Chicken

 2 lbs bone in, skin on, chicken pieces

1 cup buttermilk

1 tsp paprika

1 tsp garlic powder

1 tsp salt

1 tsp pepper

Mix together in a bowl, buttermilk, paprika, garlic powder, salt and pepper.  Add chicken pieces to marinade for 24 hours or right away. 

1 cup flour

1/2 cup corn starch

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp pepper

Mix together in a shallow pan.  Drizzle 2-3 Tbsp of buttermilk batter into flour mixture and mix with a fork.Dip in each chicken piece one at a time after being marinated in the buttermilk mixture.   Cover completly. It will be thick.

Place 4 pieces in the Air Fryer.  Spray tops with cooking spray.  Set at 375 degrees for 30 minutes.  Flip half way (15 minutes) and spray again. Cook another 10 minutes.  

Recipe:  Gimme delicious

Air Fryer Fried Chicken (thighs or legs)

4 small chicken thighs, skin on or chicken legs

1/2 cup all-purpose flour

1 1/2 Tbsp Old Bay Seasoning

1 tsp seasoning salt

1 egg, beaten

cooking spray

1.  Pre-heat the Air Fryer to 390 degrees.

2.  Whisk together the flour, salt and the Old Bay.

3.  Dredge the chicken through the flour mixture, then into the egg, then back into the flour mixture again.  Shake off excess flour very  well.  If you want to, you can spray the chicken with cooking spray lightly at this point.

4.  Place the 4 chicken thighs into the bottom of the Air Fryer cooking compartment.  Cook for 25 minutes or until the chicken reaches 180 degrees.

Homemade Spaghetti Sauce with Fresh Tomatoes

 Prep Time:  15 minutes      Cook Time:  1 hour     Total Time:  1 hour 15 minutes

12-14 tomatoes (8-10 lbs)

2 Tbsp olive oil

1 large onion, chopped

8 oz fresh mushrooms, chopped

2 tsp soy sauce

6 garlic cloves

10-12 basil leaves, chopped

1 Tbsp oregano, finely chopped

2 Tbsp brown sugar

1 Tbsp Kosher salt, to taste

1 tsp pepper, to taste

1.  Bring a large pot of water to a boil.  Place tomatoes a few at a time in the water and remove after 10-15 seconds.

2.  Immediately place tomatoes in an ice-water bath adn remove skins and stems.  Cut tomatoes into fourths and place in a food processor or blender.

3.  Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process).  Set aside.

4.  Heat oil in a large skillet.  Add onions and saute until they become soft and transparent.

5.  Add mushrooms and cook for about 2-3 minutes.  Add soy sauce and garlic and continue to cook until mushrooms become soft.

6.  Add tomatoes, basil, oregano, brown sugar, salt and pepper.

7.  Bring to a simmer, stirring occasionally for at least one hour.  The longer the better.  Ideally 2+ hours.

8.  Serve over cooked pasta noodles.