recipes

Monday, October 31, 2016

FLAKY PIE CRUST


    •  (2-1/3 cups) unbleached all-purpose flour
    • 1 Tbs. granulated sugar
    • 3/4 tsp. table salt
    • 1/2 tsp. baking powder
    •  (1/2 cup) chilled, unsalted butter, cut into 1/2-inch cubes
    •  (1/2 cup) chilled vegetable shortening, cut into 1/2-inch pieces 
    • 5 to 6 Tbs.cold milk; more as needed
    Put the flour, sugar, salt, and baking powder in a food processor fitted with a steel blade. Chill for 20 to 30 minutes.
    Pulse the dry ingredients together for a few seconds to blend. With the processor off, Add half of the butter and half of the shortening. Pulse 5 times and then process for 5 seconds. Add the remaining butter and shortening and pulse again 5 times, then process for 5 seconds. You should have a mixture of both large and small crumbs. Empty the mixture into a large mixing bowl.
  • Drizzle 1 Tbs. of the cold milk around the edge of the bowl, letting it trickle into the crumbs. Flick the moistened crumbs toward the center with a table fork, rotating the bowl as you work. Repeat with the remaining 4 Tbs. cold milk, 1 Tbs. at a time. As you add the water, the crumbs should begin to form larger clusters. Once you've added 5 Tbs. milk total, take a handful of crumbs and squeeze them gently; they should hold together. If they fall apart easily, the mixture needs more milk: add the remaining Tbs., one tsp. at a time, checking the consistency each time you add more milk. If the crumbs still fail to hold together, you can add additional milk, but do so sparingly.
    Gather a handful of the crumbly dough and press it against the side of the bowl to form a small mass, flouring your hand as needed to prevent excessive sticking. Increase the size of this mass by pressing it into more of the crumbly mixture until you've used up about half of the total mixture in the bowl. Make a second mass of dough with the remaining crumbs. If some of the crumbs on the bottom of the bowl need more moistening, add a few drops of milk.
    Form the two masses of dough into balls, dust them with flour, and flatten them into 4- to 5-inch disks. Pat the disks to release any excess flour. Score the tops lightly with the side of your hand to create a tic-tac-toe pattern. With cupped hands, rotate each disk on the work surface to smooth the edges of the disks. Wrap each in plastic wrap. Chill at least 30 minutes before using.

MUMMY DOGS

Ingredients

  • 1 1-oz. tube refrigerated bread stick dough OR cressent roll
  • 12 hot dogs
  • 1 egg
  • 1 tablespoon water
  • Garnish: mustard

Preparation

Seperate  dough into strips. Wrap one strip of dough around each hot dog, leaving 1/2 inch uncovered for face. you can also make slits on the top portion to create arms. and on the bottom to create legs
 Arrange on a lightly greased baking sheet.
Whisk together egg and water; brush over dough. Bake at 350° for 14 to 16 minutes, or until golden.
 Dot mustard on hot dogs with a toothpick to form eyes, if desired.

Wednesday, October 26, 2016

Spinach Chicken Spaghetti



  • 1 small can of diced tomatoes
  • 1/2 pound chicken boneless, seasoned , chopped, season with 1 teaspoon each of
  • salt, paprika,black pepper, onion powder- 
  • 1 tablespoon of olive oil or butter
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon powdered chicken broth for seasoning
  • 1 teaspoon of basil 
  • 1 teaspoon of garlic powder
  • 8 oz fresh spinach
  • 6 oz spaghetti or angel hair pasta
  1. . Add  chicken to the skillet , red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 4 minutes per side.
  2. Add chopped tomatoes, basil , fresh spinach, and  garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
  3. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
  4. At this point, when the pasta and vegetables are off heat, you can add 2 tablespoons of olive oil to avoid dry pasta or butter if you dont have olive oil

Brown Sugar Spice Rub

THE BEST FOR WINGS !!


INGREDIENTS

  • 3 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon crushed red pepper 
  • 1/2 teaspoon salt


Getting it done

  1. Mix all spices together and place in a air tight container
  2. Use your hands to rub the mixture onto your meat

TACO PASTA BAKE

  1. 3/4 bag ziti noodles
  2. 1/2 jar of your favorite spaghetti sauce
  3. 1-2 lbs of ground beef
  4. 1 pkg taco seasoning
  5. 1 cup water
  6. 1/2 pkg cream cheese
  7. 1 1/2 cup shredded cheese
  8. 1 cup of velveeta cheese
  9. salt and pepper to taste

Follow instructions on package and boil pasta until just cooked, Do not over cook. brown ground beef drain, mix taco seasoning , spaghetti sauce and 1 cup water w/ ground beef blend well, add cream cheese to beef mixture, stir until melted remove from heat, put pasta in casserole dish, mix in 1 cup velveeta cheese , top pasta/cheese with beef mixture gently mix, top w/ remaining cheese, bake at 350* uncovered for 15-20 minutes (ONLY UNTIL CHEESE MELTS)

Wednesday, October 19, 2016

EGGPLANT PARMESAN


  • 2 large eggplants, sliced into 1/2 thick slices
  • 2 tbsp.  salt
  • 1 1/2 cup Italian seasoned breadcrumbs
  • 1 cup of flour- all purpose
  • 3 eggs
  • 1/2 cup milk
  • 4 tbsp. vegetable oil, for lightly pan-frying
  • 3 cups marinara sauce, homemade or store-bought
  • 2 cups whole milk mozzarella, shredded
  • 1 cup parmesan cheese, shredded
  • Handful of fresh basil leaves, chopped, for garnish (optional)


  1. Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
  2. When your eggplant slices have finished draining liquid, brush off the excess salt, as you don't want it to be too salty!
  3. In 2 bowls, add breadcrumbs  and flour to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs and flour, shaking off the excess. Place on plate or large baking sheet and repeat until all eggplant slices have been coated.
  4. Preheat oven to 375 degrees.
  5. Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add 5-6  eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat with 1 tbsp. of vegetable oil for every 5-6 eggplant slices. about 2 minutes per side
  6. In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven :)
  7. Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. 
  8. Serve hot and top with chopped basil, if you wish- I did not this time
  9. serve with you favorite pasta-cook according to directions- I served it with spaghetti noodles and used the leftover sauce for the spaghetti.

Sunday, October 9, 2016

best cabbage rolls

Ingredients
For the cabbage rolls:
  • 12 leaves cabbage
  • 1 cup cooked white rice
  • 1 egg, beaten
  • ¼ cup milk
  • ¼ cup diced onion
  • 1 pound extra-lean ground beef
  • salt to taste
  • black pepper to taste
  • 1 tablespoon  garlic powder
  • 1 tablespoon onion powder
For the sauce:
  • 1 (15 ounce) can tomato sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons Worcestershire sauce
Instructions
  1. Bring a large pot of water to a boil. Boil cabbage leaves 3 minutes; drain.
  2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper and garlic. Place about ¼ cup of meat mixture in center of each cabbage leaf, cut out the thick stem and roll up, tucking in ends. Place rolls in large baking pan.
  3. Mix together tomato sauce, brown sugar, and Worcestershire sauce. Pour over cabbage rolls. Cover with  foil. Bake at 350 for 60 minutes.



note you  are not cooking the beef first- it will cook in the oven*********

Friday, October 7, 2016

Cincinatti Chili

CINCINNATI CHILI WITH SPAGHETTI


  • 2 pounds lean Ground Beef
  • small Yellow Onion (minced)
  • Teaspoons of garlic powder
  • 1/4 cup Chili Powder
  • 1/2 teaspoon Cayenne
  • 1 teaspoon ground Cumin
  • 1 teaspoon ground Cinnamon
  • 1/2 teaspoon ground Allspice
  • 2 cups crushed Tomatoes
  • 1 jar of spaghetti sauce
  • 2 tablespoons Worcestershire Sauce
  • Salt and freshly ground Black Pepper
  • 1 pound Spaghetti
  • cans Kidney Beans (drained and rinsed)
  • 2 cups finely shredded Cheddar Cheese


step-by-step directions
  • Heat a pot over medium high heat.  When the pot is hot,add  the ground beef.  Season the meat with salt and freshly ground black pepper.  Cook, breaking the meat up, until it begins to brown.  Add the onions and garlic and continue to cook until the meat finishes browning and the vegetable soften, 3 to 5 minutes.  drain the meat , then return to the pan.
  • Add the chili powder, cayenne, cumin, cinnamon, and allspice and cook for an additional minute to toast the spices. Next add the crushed tomatoes and spaghetti sauce along with the beans and Worcestershire sauce and bring the mixture to a simmer.  Season with salt and freshly ground black pepper and simmer, stirring occasionally for 25 to 35 minutes, until slightly reduced and the flavors deepen. 
  • When the chili has finished cooking, bring a large pot of salted water to a boil.  Add the spaghetti and cook according to package directions. To serve, place some spaghetti on a plate or in a bowl, spoon some of the chili over the top and garnish as desired. use cheese and onion on top.

Asiago Chicken Pasta w/ Spinach and Tomatoes

  • 1/3 cup sun-dried tomatoes with oil (2 tablespoons)
  • 1 lb chicken breast, sliced in half, chopped
  • 3 garlic cloves, minced
  • salt
  • paprika
  • 1 cup half and half (and more) - (half milk - half cream to form a lighter cream)
  • 1/4 teaspoon salt
  • 1 cup Asiago cheese, grated
  • 8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
  • 2 cups fresh spinach
Instructions
  1. Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. Heat 2 tablespoons olive oil with sun-dried tomatoes and minced garlic on medium heat
  2. Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil - generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely.
  3. To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 cup of half and half and stir. Taste the sauce - if 1/4 teaspoon salt was not enough, add more.
  4. Cook pasta according to package instructions. Drain, rinse.
  5. Add cooked and drained pasta to the sauce. Add spinach, mix everything - cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.

Sunday, October 2, 2016

CREAM CHEESE POUND CAKE w/ Caramel sauce



3 cups  all purpose flour
1Ts baking powder
1/4 teaspoonbaking soda
1/2 teaspoon salt
1 1/2 cups  unsalted butter, room temperature
1-8 ounce  package cream cheese, room temperature
2  cups granulated white sugar
2 1/2 teaspoons pure vanilla extract
6 large eggs,


Cream Cheese Pound Cake: Preheat oven to 350 degrees  and place oven rack in center of oven. Butter and flour (or spray with a non stick spray that contains flour) a bundt pan.
In a large bowl, sift together the flour, powder, baking soda, and salt. 
In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and lemon zest and beat until incorporated. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 55 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set.

CARAMEL SAUCE
1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup of evaporated milk
1 Tablespoon Vanilla
Pinch Of Salt
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.

If sauce is thin, just continue cooking for a few more minutes.