Friday, January 12, 2018

Recipe To Help California

Californians have been through a lot lately. Prayers, thoughts, peace for California.

First it was the Northern Californians wildfires that devastated many, destroying homes.
Then many families faced devastation by wildfires that caused damage throughout southern California. 

Now southern California is facing mudslides that threaten homes, and many lives.

On the left side of the website are links under Recipe To Pay It Forward. These are some organizations that are helping with disaster relief. 

Whatever you can do to help will be greatly appreciated.

Thank you for caring.

Sunday, December 31, 2017

Easy Mimosas

This is perfect for a New Year's brunch or anytime. Enjoy!


1 bottle champagne or sparkling wine
Ice
3 - 4 c. orange juice


In a pitcher combine ingredients. Stir to mix.

Place pitcher in refrigerator until ready to serve.

Pour mimosas into four champagne flutes.

Serves 4.

Wednesday, December 20, 2017

Poinsettia


This is perfect for holiday parties or anytime. 

1 bottle sparkling wine or Prosecco
2  - 3 c cranberry juice
1 - 2 oz triple sec (optional)
Ice

Put ice in the bottom of a pitcher.

Combine juice, wine, triple sec in pitcher.

Mix well, chill in refrigerator until ready to serve

Serves 4. 

Saturday, December 16, 2017

Easy Latkes

Happy Hanukkah!

This is perfect for Hanukkah or anytime.

4 medium potatoes peeled and shredded
1 each: onion, carrot, peeled and shredded
2 - 3 T. olive oil
1/8 - 1/4 tsp. each: salt, pepper, parsley
1 - 2 cloves fresh garlic crushed and chopped
1/8 - 1/4 c. flour (adjust amount needed)
1 - 2 eggs
Pinch red pepper flakes

Line a large plate with a few layers of paper towel.

Peel, rinse, potatoes, onion.

Rinse and remove ends of carrots.

Crack egg into a seperate bowl, beat slightly with fork, set aside.

Using a grater, grate potatoes into a mixing bowl.

Repeat process with carrot and onion.

Puor vegtables on the paper towel lined plate. 

Using the paper towels, bundle the vegetables. Squeeze out excess water from potato mixture.

Pour vegetables back into the mixing bowl. 

Add egg, flour, salt, pepper, parsley, garlic to vegetables. Mix well. 

With clean hands form potatoes into patties.

Heat saute pan over medium high heat. Lower heat to medium and add oil.

Fry potatoes on one side for 3 - 5 minutes until brown on 1 side. Flip potatoes over and flip on other side for 3 - 5 min. more or until done.

Serve along with applesauce, sour cream or your favorite dip. 

Serves 4.

Wednesday, December 6, 2017

Harvest Vegetables

This is a great way to use fall vegetables.

4 medium potatoes, cut into 4th
1 large onion
4 large carrots cut diagnally into thirds
1/8 - 1/4 c. olive oil
1/8 - 1/4 tsp. each: salt, pepper, dried parsley
1 clove garlic crushed and chopped
1/4 tsp. balsamic vinegar
Nonstick cooking spray

Preheat oven to 350 °F.

Spray baking sheet with non stick cooking spray.


Rinse, remove eyes from potato if any.
Cut potatoes into wedges.

Peel, rinse and cut onion into wedges.

Rinse, cut ends from carrots, cut diagonally into 3rds.

Combine oil, vinegar, salt, pepper and herbs into a cup.

Place vegetables on baking sheet. Drizzle oil mixture over vegetables. 

Stir vegetables to coat.

Place baking sheet in oven and roast for 45 min - 1 hr or until done.

Remove vegetables from oven and enjoy.

Serves 4.

Monday, November 27, 2017

Thanksgiving Panini

This is a great way to use Thanksgiving leftovers.

This is perfect for watching the game, after raking the last of falls leaves, after holiday shopping, or anytime.

I've used a regular skillet, but this recipe also works on a grill pan, a panini maker or even on an outdoor grill.

Sandwiches
8 slices bread
4 - 8 slices turkey
4 slices Swiss or Monterey Jack 
1 Roma tomato (sliced)
4 lettuce leaves


Dressing
1/4 - 1/3 c. + 1- 2 T olive oil
1/4 tsp lemon juice
1 clove garlic (crushed, chopped)
1/8 tsp each: salt, pepper
1/2 tsp each: dried parsley, dried basil, dried oregano

Set aside 2 - 3 T. of the oil for frying the sandwiches.

In a small bowl combine: remainder of the olive oil, lemon juice, garlic, pepper, parsley, oregano and basil. Mix well and set aside.

To assemble sandwiches: use a pastry brush to brush 1 side of the 8 slices. Layer 1 -2 slices of Swiss on the oiled side of the 4 slices of the bread. Top with tomato slices and lettuce leaves.

Take remaining bread and smear dressing on one side of the remainder of the bread with pastry brush. Top sandwiches with the bread, dressing side down.

To heat: Heat grill pan or skillet over medium high heat. Reduce heat to medium and add oil. Place 1 sandwich in skillet. Place small pan over sandwich to press down on sandwich. 

Cook on 1 side for 3 -5 min or until brown. Flip over and cook on other side for 3-5 min or until brown. Repeat cooking process with remaining sandwiches.

Serves 4.

Thursday, November 23, 2017

Cranberry Spritz

Need a quick idea for a family friendly holiday beverage, try this.

2 - 3 c. cranberry juice
Ice 1 c. - 2 c club soda or sparkling water
4 - 12 fresh or frozen cranberries

Rinse cranberries, set aside.

Put ice in the bottom of a pitcher.

Combine juice, club soda over ice.

Mix well, chill in refrigerator until ready to serve.

Put 1 to 2 cranberries in the bottom of clean glasses.

Pour cranberry spritz into glasses and enjoy!


Serves 4 - 6.

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