recipes

Thursday, June 30, 2016

Chicken parmesan- quick and easy


Chicken:
  • 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
  • Salt pepper and garlic powder to taste
  • 2 eggs
  • 1 cup breadcrumbs 
  • 1 cup of flour
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil for frying
  • 8 ounces provolone cheese, sliced
  • 1 jar of spaghetti sauce
  • 1 cup of milk

season chicken with salt pepper and garlic powder
mix egg and milk in one bowl
mix flour parmesan  and bread crumbs in one bowl
dredge seasoned chicken in milk wash, then into flour mixture
fry for 3 minutes per side
remove from skillet and top with cheese, that add sauce by the spoonful, being careful not to add too much
serve with pasta

Strawberry Punch Bowl Cake
 

Ingredients
  • 1 pkg Angel Food Cake
  • 1 pkg 3.5 ounce instant vanilla pudding mix
  • 2 Cups milk (can use skim)
  • 1 (8 oz) carton whipped topping
  • 1 pint fresh strawberries, washed and hulled
Instructions
  1. Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Fold in cool whip. Place ⅓ cake pieces in a bowl. Top with ⅓ pudding mixture and ½ strawberries. Repeat and top with remaining pudding mixture. Garnish with strawberry. Refrigerate.

Wednesday, June 29, 2016

VEGAN PEPPERSTEAK

  • 8oz Portabella Mushroom , sliced into strips
  • 1 Red Bell Pepper, sliced into strips
  • 1 Green Bell Pepper, sliced into strips
  • 1 Medium Onion, sliced into strips
  • 2 Isp  powder
  • 2 tsp Ginger
Sauce
  • ¼ cup Soy Sauce, low sodium
  • ⅓ cup rice vinegar
  • ⅓ cup Vegetable Broth
  • 2 Tbs Corn Starch
  • 1 Tbs Tahini-Tahini is a paste made from ground sesame seeds.
  • ¼ tsp Ground Pepper
Instructions
  1. Slice mushrooms into strips - saving stems for another use
  2. Marinate mushrooms in a shallow dish using 2 Tbs Soy Sauce and 1 Tbs Mirin
  3. Stir well to ensure the mushrooms are evenly coated and then set aside.
  4. Slice peppers and onion into strips
  5. Mince garlic and ginger together
  6. Mix all sauce ingredients together and whisk until blended
  7. Preheat wok over high heat until drop of water sizzle
  8. Add garlic, ginger, and a few tablespoons of water and stir fry until fragrant - 1-2 minutes
  9. Add mushrooms and marinade and stir fry until liquid has evaporated
  10. Remove mushrooms from wok and add onions and peppers
  11. Stir fry veggies until bright and crisp tender
  12. Add mushrooms back into wok and mix thoroughly
  13. Slowly stir in sauce, mixing well to coat
Notes
Serve over rice or noodles.

BANANA PUDDING ICE CREAM










INGREDIENTS

  • 3 c. heavy whipping cream
  • 1 c. sweetened condense milk
  • 1 tsp. vanilla extract
  • 1/4 c. BANANA pudding mix
  • 1/2 Banana, mashed- 1/2 Slice banana optional
  • 3/4 c. crushed vanilla wafers

DIRECTIONS

  1. Pour the heavy whipping cream and sweetened condensed milk in the bowl of a stand mixer (or in a large mixing bowl and grab an electric hand mixer), and beat until stiff peaks form, about 2 to 3 minutes. Add vanilla extract, pudding mix, and mashed banana, beating to combine.
  2. Use a silicone spatula to fold in most of the sliced bananas and vanilla wafers. Pour into a loaf pan and top with remaining bananas and vanilla wafers. Freeze overnight and serve.

Tuesday, June 28, 2016

Zucchini cakes w/ yogurt sauce


GARLIC HERB YOGURT SAUCE

  • ½ cup plain yogurt
  • 2 teaspoons parsley
  • 1 Tablespoon chopped fresh mint
  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • 1 teaspoon honey
  • 1 heaping teaspoon minced garlic
  • salt and  black pepper, to taste

cakes

  • 2 cups shredded zucchini (2 small or 1 large zucchini)
  • 1 cup shredded sweet potato (1 small, peeled)
  • 1/3 cup finely chopped onion
  • 1 and 1/2 teaspoons salt
  • 2 large eggs
  • 1 ts garlic powder
  • 2 Tablespoons parsley flakes
  • 2 Tablespoons mint
  • 1/2 teaspoon black pepper
  •  cup cornmeal
  • 1 Tablespoon cornstarch
  • 1/3 cup olive oil

Directions:

  1. Make the yogurt sauce by whisking all of the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt/pepper to  taste. Cover and refrigerate until ready to serve.
  2. Make the cakes: Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 teaspoon salt and mix it around with a large wooden spoon. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. Meanwhile, line a large bowl with paper towels or a clean dish towel (easier to use a towel!). Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed. Note: you can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy. You will be amazed how much water you wring out!
  3. Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining 1/2 teaspoon salt, and pepper. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined.
  4. Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 Tablespoons of the zucchini mixture (I eyeball the amount). There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn't in your cake patty mixture. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished.
  5. Serve warm zucchini cakes  with yogurt sauce.
  6. Make ahead tip: These fritters are best cooked and eaten right away. They make great leftovers stored in the refrigerator for up to 1 week. Reheat by placing on a lined baking sheet under the broiler for a couple minutes. Freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed before.

Monday, June 27, 2016

TOMATO PIE

Ingredients
  • 2 - 3 fresh Tomatoes, sliced or cubed.
  • 8 fresh Basil leaves, finely chopped.
  • 1/2 cup Spring Onion, or other onion, chopped.
  • 1 Pre-Baked Pie Crust, 9 inch.
  • 1 cup of grated Cheddar Cheese.
  • 1 cup of grated Mozzarella Cheese.
  • 1/2 cup of Mayonnaise.
  • Salt and Pepper to taste.
Instructions
  1. Slice and chop the Basil, set aside.
  2. Slice and chop the Onion, set aside.
  3. Slice and cube the Tomatoes, place in colander to drain.
  4. Sprinkle the Tomatoes with Black Pepper.
  5. Sprinkle on the Salt, stir and let continue to drain.
  6. In a separate mixing bowl, add the Cheddar Cheese.
  7. Add the grated Mozzarella Cheese.
  8. Add the Mayonnaise, stir until combined, set aside.
  9. To assemble the Pie, place chopped onions in bottom of crust.
  10. Sprinkle with the chopped Basil.
  11. Add the drained Tomatoes, spread around evenly in crust.
  12. Top with the Cheese mixture, spread almost to edges of pie crust.
  13. Bake at 350ยบ for about 30 minutes or until lightly browned.
  14. Remove from oven and allow to cool on a wire rack.
  15. Serve warm and Enjoy!

PHILLY BURGER

Ingredients

  • 2 tablespoons Worcestershire sauce, divided
  • 2 teaspoons Dijon mustard
  • 3 onions sliced 
  • 1 pound ground beef
  • 1 teaspoon dried parsley flakes
  • 4 Kaiser rolls
  • salt and pepper each patty to taste
  • 8 slices of provolone cheese (2 slices per burger)


Directions

  1. In a large bowl, combine 1 tablespoon Worcestershire sauce, 2 teaspoons mustard and half of the onions. parsley flakes. Crumble beef over mixture; mix well. Form into four patties.
  2. cook, covered, over medium heat or  4 to 5 minutes per side  and until juices run clear.
  3. Meanwhile, cook remaining onions. in a seperate sauce pan on medium cover with a lid and cook for 10 minutes with 2 tb of oil or until onions tender. Serve on Kaiser rolls. toast rolls in a skillet before serving

Pumpkin Pecan Pie


Friday, June 24, 2016

All Natural Mosquito Repellant




MOSQUITO REPELLENT JARS
The use of mason jars is one of the most effective ways of using essential oils and citrus fruits to repel mosquitoes. Here is how to make you own mosquito repellent mason jar:
Ingredients:
  • 2  jars
  • 1 lemon, sliced
  • 1 lime, sliced
  • 4 sprigs of rosemary (optional)
  • 10 drops of lemon eucalyptus essential oil
  • 10 drops of citronella essential oil
Instructions:
  • Add even amount of lemon and lime slices into the jars
  • Add 2 sprigs of rosemary into each jar
  • Pour water into the jars (3/4)
  • Finally, add the essentials oils without mixing them together
  • Add more water, if needed
These jars are perfect for places like campfires, backyards, porches, and other places where mosquitoes thrive.  

Thursday, June 23, 2016

Chicken pops wrapped in bacon


Ingredients
  • 10 chicken drumsticks
  • ⅓ cup soy sauce
  • ¼ cup brown sugar
  • 3 tbsp oil
  • 3 garlic cloves, minced
  • ½ tsp cayenne pepper
  • 10 slices of bacon
Instructions
  1. Peel the skin off the chicken drumsticks.
  2. Mix together the soy sauce, brown sugar, oil, garlic and cayenne. Pour over chicken and toss to coat evenly. Place in the fridge to marinate for 1-2 hours.
  3. After marinating, drain the chicken.
  4. Cut around the bone close to the knobby end of the drumstick. Cut through the meat tendons and sinews and then press the meat down firmly to form a lollipop. Pull the skin and cartilage off the knobby end of the drumstick and clean it up with a knife or kitchen scissors.
  5. Wrap a slice of bacon around the meat of the chicken drumstick. You should be able to wrap the bacon around twice.
  6. Set the smoker to 250F.
  7. Gently place the lollipops on the smoker rack so that the bacon does not unwrap.
  8. Smoke the chicken for about 2 hours, or until the bacon is browned and the chicken is no longer pink and the juices run clear.

Strawberry Ice Cream


Peanut brittle


Wednesday, June 22, 2016

SALISBURY STEAK MEATBALLS









  • Best served with mashed potatoes

  • 1 pound ground beef
  • 1/3 cup Italian style bread crumbs
  • 2 tablespoons ketchup
  • 2 tablespoons mustard
  • 1 tablespoon Worcestershire sauce
  • 2 large eggs
  • salt and black pepper, to taste
  • 4 tablespoons unsalted butter

FOR THE GRAVY

  • 2 cups beef broth, divided, or more, to taste
  • 1 tablespoon cornstarch
  • 1 onion, thinly sliced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup



DIRECTIONS:


  1. In a large pot of boiling salted water, cook potatoes according to package instructions; drain well. (or you can peel potatoes)instead of boxed potatoes
  2. In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and eggs; season with salt and pepper, to taste. Using a  spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
  3. Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
  4. To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
  5. Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
  6. Bring to a boil; reduce heat and gradually whisk in cornstarch mixture. Stir in meatballs until cooked through and the sauce has thickened, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
  7. Serve immediately with potatoes