Wednesday, October 18, 2017

Parmesan Rosemary Potatoes



  • ½ bag of small potatoes
  • 1/3 cup salt
  • 1 stick butter, melted
  • black pepper
  • 3 Tablespoons dried rosemary
  • ½ tub shredded parmesan cheese

  1. Wash potatoes and cut in half.
  2. Cover the potatoes by 2 inches with water.
  3. Add 1/3 cup salt to the water.
  4. Boil the potatoes for 15 minutes.
  5. Drain.
  6. Melt the butter at 350 degrees in a 13 x 9” dish.
  7. Add the pepper and rosemary and stir to distribute well.
  8. Sprinkle the shredded parmesan over the butter mixture.
  9. Place the potatoes, cut side down in the dish.
  10. Baste the potatoes with the liquid mixture.
  11. Brown in the oven at 350 degrees for 30 minutes.
  12. Remove and serve.






Tuesday, October 17, 2017

Orange Glazed Pork Chops


  • 8 half or 4 whole butterfly pork chops
  • 2 tablespoons olive oil
  • salt and pepper
  • ½ red onion, chopped finely
  • 1 tablespoon minced jarred garlic
  • 1 tablespoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 cube chicken bouillon dissolved in 1 cup water
  • 4 Tablespoons orange marmalade

  1. Salt and pepper the pork chops.
  2. Heat the olive oil in a skillet.
  3. Brown the pork chops under medium heat in two groups on each side.
  4. Remove to a plate to set aside.
  5. In the same skillet, sweat the finely chopped red onion.
  6. Add the minced garlic (not too soon or it will burn).
  7. Add thyme, Worcestershire sauce and the chicken bouillon and stir.
  8. Cook under low heat for several minutes.
  9. Add the orange marmalade and stir.
  10. Return the chops to the liquid and let them simmer for 10 minutes.
  11. Remove from heat and serve.



Thursday, October 12, 2017

Beef Stroganoff in Slow Cooker




  • 1 ½ lb. stew meat cut in ½ inch pieces
  • 2 cans golden mushroom soup
  • 1 package mushrooms sliced
  • 2 beef bouillon cubes dissoved in 1 ¾ cups warm water
  • 1 tablespoon Worcestershire sauce
  • 1 large onion, chopped
  • 1 tablespoon refrigerated minced garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 oz. reduced fat cream cheese
  • 8 ounces fat free Greek yogurt
  • 12 ounce package of whole wheat noodles
  1. Wipe the inside of the crock with olive oil to prevent sticking.
  2. Add the rest of the ingredients except the cream cheese, yogurt, and whole noodles.
  3. Cook on high for 5 hours.
  4. Cut the cream cheese into chunks and add. Stir every few minutes until melted and distributed throughout.
  5. Add the yogurt and stir every few minutes until well melted.
  6. Meanwhile, cook noodles in plenty of water according to package directions. Drain.
  7. Add noodles to crock and stir.
  8. Cook additional 15 minutes so the flavors can blend.
  9. Serve and enjoy.


Wednesday, September 20, 2017

Sausage, Cheese and Pepper Boats




  • 1 lb. ground sausage
  • ½ teaspoon ground sage
  • 2 large green bell peppers
  • 8 oz. Pepper jack cheese bar
  • 1 cup mayonnaise
  • 1 tablespoon salsa
  • 8 slices bacon
  • 8 hot dog buns

  1. Mix ground sage into the ground sausage. Separate into into 16 pieces and roll into little logs.
  2. Slice cheese into 16 strips.
  3. Slice each pepper in half, lenthwise. Remove stems and seeds. Make each half into 4 wedges. You will have 16 pieces altogether.
  4. Cut bacon slices in half.
  5. Nest each sausage log into a wedge of bell pepper.
  6. Place a strip of cheese on each one.
  7. Wrap each “boat of green pepper, sausage, and cheese with a ½ slice of bacon. Secure with a toothpick. (I didn't have any, but next time I will be doing this).
  8. Bake on a rack for 40 minutes at 350 degrees or until the bacon is brown enough for you.
  9. While boats are baking, combine ½ cup mayonnaise and 1 tablespoon salsa. Mix well.
  10. Remove from oven and let them sit for a few minutes so they don't fall apart.
  11. Place 2 boats in each bun.
  12. Drizzle sauce over them.
  13. Serve and enjoy.



Note: Next time I make this, I am going to toast the buns in the oven or on the grill.  

Tuesday, March 14, 2017

Prosciutto Stromboli


  • 1 tube refrigerated pizza dough
  • 1 4 oz. package of prosciutto slices
  • 4 slices of gruyere cheese
  • 2 tablespoons butter, melted
  • 1 tablespoon prepared mustard
  • ½ teaspoon worcestershire sauce
  • ½ teaspoon onion powder
  • 2 tablespoons light brown sugar
  • 1 egg white
  • ½ teaspoon poppy seeds


  1. Line a baking sheet with parchment.
  2. Preheat oven to 350 degrees.
  3. Spread the dough out flat.
  4. Mix the melted butter, mustard, Worcestershire sauce, onion powder, and brown sugar.
  5. Cut 1 inch strips into the sides of the dough about 1/3 of the way on each side.
  6. Brush the mixture down the center of the dough.
  7. Arrange the prosciutto down the length of the dough.
  8. Top with slices of gruyere.
  9. Braid the strips over the top all the way down the length of the dough.
  10. Brush the top with egg white.
  11. Sprinkle with poppy seeds.
  12. Bake in the 350 degree oven for 30 minutes.
  13. Remove and let sit for 2 minutes.
  14. Slice and serve.  

Friday, January 13, 2017

Banana Bread



  • 1 stick butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 teaspoons baking soda
  • ½ teapsoon salt
  • ½ teaspoon vanilla
  • 4 bananas, ripe and speckled
  • 1 ½ cups flour

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar together in a larger mixing bowl.
  3. Add the beaten eggs, baking soda, salt, and vanilla. Stir.
  4. Crush the bananas well and stir into the mixture.
  5. Add the flour and stir until just mixed. About 50 stirs. Do not overstir.
  6. Spray the loafpan with cooking spray and dust with flour.
  7. Pour the mixture into the loaf pan.
  8. Bake for 1 hour.
  9. Turn loaf onto a bread board.
  10. Let cool and cut.
  11. Serve with butter (optional).
  12. Enjoy.



Saturday, January 7, 2017

Poached Pears



  • 4 fresh pears
  • 2 tablespoons dried, pitted tart cherries (optional)
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • 2 sticks of cinnamon
  • 6 star anise
  • ½ teaspoon whole cloves

  1. In a mixing bowl, put ice in it until it is about 1/3 full of ice and then run cold water in it until it is 2/3 full.
  2. In a two-quart pan, fill 2/3 full of water and bring to a boil.
  3. Plunge the washed pears in the boiling water for 20 seconds, making sure that all sides get covered.
  4. With tongs remove the pears, and plunge into the ice water.
  5. Remove the pears one by one, and peel.
  6. Half the pears, and remove the cores.
  7. Rinse out the pan that you boiled the water in and use it to make the poaching liquid.
  8. Add the sugar and water to the pan.
  9. Add all the spices and vanilla.
  10. Stir until smooth.
  11. Add the pears and heat about thirty minutes under a medium low heat, stirring often.
  12. Serve the pears with a slotted spoon, avoiding the anise, cloves, and cinnamon. You can refrigerate any leftovers in the poaching liquid and the flavors will intensify.
  13. Enjoy.