Tuesday, January 20, 2015

Six Veggie Salad


Thought it was strange that this salad didn't have any vinegar in it. But it was still good.
  • 1 cucumber
  • 1 package of grape tomatoes
  • 1 red onion
  • 1 green pepper
  • 1 can black olives, drained
  • 1 avocado
  • 1 2 tablespoons olive oil
  • 1 teaspoon seasoned salt

  1. Peel onion, cucumber, and avocado.
  2. Chop coarsely all the vegetables.
  3. Place in a refrigerator container that has a lid.
  4. Add olive oil and the lid.
  5. Shake.
  6. Add the seasoned salt.
  7. Shake again.
  8. Enjoy.



Kale Chips


  • ½ bunch of kale leaves, patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt

  1. Heat oven to 350.
  2. Line cookie sheet with parchment paper.
  3. Spread cleaned and patted dry kale leaves on sheet.
  4. Sprinkle with olive oil.
  5. Sprinkle with seasoned salt.
  6. Bake in oven for 20 minutes.
  7. Enjoy this healthy snack.



Zuppa Toscana


  • 1 lb. ground sausage
  • ½ teaspoon ground sage
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • ½ bunch kale (at least 2 cups), chopped
  • 2 tablespoons dry chicken bouillon
  • 6 cups water
  • 3 potatoes, peeled quartered and then sliced into ¼ inch pieces
  • 1 cup heavy whipping cream
  • Shredded Parmesan cheese for garnish
  1. Brown sausage and crumble. Soak up any grease with paper towels and discard them.
  2. Add sage and chopped onion. Sweat onions, but do not brown.
  3. Add garlic, chopped kale, chicken bouillon, and water.
  4. Stir and cook for one half hour.
  5. Add potatoes and cook another 15 minutes.
  6. Add cream and stir.
  7. Continue heating approximately 5 minutes.
  8. Serve and garnish with Parmesan cheese



Tuesday, December 30, 2014

Bourbon Glazed Pecans


  • 6 oz. pecan halves
  • ½ cup sugar
    2  tablespoons butter
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons bourbon
  1. In an omelette sized skillet, cook the first six ingredients on medium high heat, constantly stirring for 7 minutes. Medium high heat is setting 8 on the small burner of my induction cooktop.
  2. Spread them on a silicone cake pan.
  3. Allow to cool.
  4. Enjoy.


Sunday, December 21, 2014

Magic Cookie Bars




½
cup butter, melted
1 ½
cups graham cracker crumbs
1
6 oz. Package semi-sweet chocolate morsels
1
14 oz. can sweetened condensed milk
3/4
cup coconut
1

Cup chopped nuts

1. 
Melt butter and mix in the graham cracker crumbs.
2. 
Press the mixture into the bottom of an 11x13 pan.
3. 
Drizzle the sweetened condensed milk over the top.
4. 
Sprinkle with the chocolate and chopped nuts.
5. 
Sprinkle with the coconut.
6. 
Bake for 25 minutes at 350 degrees F (325 for glass dish).
7. 
Remove from oven and let cool for about 20 minutes before cutting.
8. 
I think these are best the second day.


Friday, December 19, 2014

Holiday Spicy Crackers


  • 1 stick melted butter
  • 3 tablespoons or one envelope of Ranch Dressing Mix
  • ¼ cup grated Parmesan
  • 1 tablespoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 box of whole wheat Ritz crackers

  1. Put all the ingredients in a big plastic bag.
  2. Shake well so that the crackers are covered.
  3. Place on cookie sheets.
  4. Bake at 300 degrees for 15 minutes.
  5. Cool and remove.
  6. Serve and enjoy.  

Wednesday, December 17, 2014

Quiche Lorraine



  • 1 pie shell (I used Pillsbury)
  • 8 ounces Swiss cheese, shredded
  • 4 tablespoons flour
  • 6 ounces of ham (chopped)
  • 3 eggs
  • 8 oz. Evaporated milk (2/3 of a 12 ounce can)
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt

  1. Preheat oven at 375 degrees.
  2. Place pie shell in glass pie plate and flute edges.
  3. Stir the 4 tablespoons flour into the shredded cheese.
  4. Place mixture in the bottom of the of shell.
  5. Spread the chopped ham on top of them.
  6. In the blender, mix the eggs, evaporated milk, mustard, and salt.
  7. Pour the blended mixture evenly over the bottom layers.
  8. Bake 45 minutes on the center over rack.
  9. Serve and enjoy.