Saturday, May 28, 2016

Honolulu Sundaes

This is a great dessert for summer. 

I've used a grill pan, but this will also work for an outdoor grill. 

I've used peanuts, but you can also use walnuts or even macadamia nuts. 

For those with nut allergies. omit the nuts and coconut.

4 pineapple rings
1 - 2  T vegetable oil
1/2 - 1 tsp each: cinnamon sugar, dark or spiced rum (optional)
1/3 - 1/2 c. each: chopped peanuts, shredded coconut (optional)
non stick cooking spray


Preheat oven to 350 F. 

Spray cooking sheet with non stick spray.  Arrange peanuts and coconut on baking sheet

Turn off oven. Place baking sheet in oven and leave oven off.  Let cooking sheet stay in oven for a few minutes to toast coconut and peanuts. Keep an eye on them so that they won't burn. 

Remove baking sheet from oven and set aside.

In a cup combine oil and rum.

Brush both sides of pineapple rings with oil. Use a spoon to sprinkle cinnamon sugar over both sides.

Heat grill pan to medium high heat, lower heat to medium.

Place pineapple rings on grill pan.  Grill for 2- 5 min on one side. Flip over and grill for 2 -  5 min more.

Remove pineapple rings from grill and arrange in a dessert dish. Arrange your favorite ice cream over pineapple. Top with peanuts and coconut if desired.

Serves 4.




Saturday, May 21, 2016

Baby Brown Eyes Suzannes™

This recipe will put you in the winners circle at any race watching party or anytime.

This is my version of the Preakness classic.

4 - 6 oz vodka
Ice
4 c. Each: Orange Juice, pineapple juice
2 - 3 oz. triple sec. 
1 orange sliced 

Fill pitcher with ice. 

Add vodka, orange juice, pineapple juice, triple sec, to pitcher. Mix with wooden spoon. Place in refrigerator until ready to serve. 

For kiddies: omit vodka.

To serve: pour into glasses over ice and garnish with orange slices.

Serves 4 - 6.

Monday, May 9, 2016

Queen For a Day Mini Quiches™

This is perfect for Mothers  Day, company or anytime.

1 pkg. prepared pie crust
6 eggs
1/8 - 1/4 tsp. each: salt, pepper
1/2 - 1 Tsp fresh or dried parsley
1/2 c. each: shredded cheddar cheese, onions, chopped ham
nonstick cooking spray
1- 2 cloves fresh garlic, chopped
pinch red pepper flakes
1/8 - 1/4 c. flour (enough to flour work board and rolling pin)


Preheat oven to 375' F.

Spray muffin tins with nonstick cooking spray. 

Sprinkle some flour onto work board, and rolling pin. Roll out dough to desired thickness.

With a wide mouth rimmed glass, cut 6 circles from pie crust. Place pie crust circles into muffin tin. Repeat process with remaining pie crust.

Crack 6 egg into large mixing bowl. With a whisk, mix eggs for 20 - 30 sec or until beaten.

Peel, rinse and chop onions and garlic.

Chop ham.

Add onion, ham, cheese, spices and herbs to eggs. mix slightly.

With a 1/8 measuring cup scoop egg mixture into muffin tins. 

Place muffin tin in oven and bake for 20 - 30 min approx or until done. Keep an eye on them so that they don't burn. 

Remove from oven and let cool slightly.

Serves 4 (3 each).





Saturday, April 30, 2016

Spring Lasagna ™

This recipe is great for spring. Enjoy!

1 - 1 1/2 lb each: Ricotta cheese, Mozzarella,
1 package lasagna noodles (no boil or regular)
Non-stick cooking spray
6 c pasta sauce, to taste (my recipe or jar)
1/4 tsp pepper
2 eggs (optional)
1 - 2 c . each: chopped onions, sliced portabella mushrooms, baby spinach, sliced zucchini.


Preheat oven to 375' F.

Cook lasagna noodles according to package and drain, set aside. If using no boil noodles, omit this step. 

Rinse, peel and chop onions. 

Rinse and cut zucchini in half lengthwise, and cut into slices. 

Clean and slice mushrooms. 

Rinse, dry and snip stems from spinach leaves.

Place ricotta cheese in mixing bowl add two eggs, and combine well.

Spray baking pan with non stick cooking spray. Take 1/2 - 3/4 cup of tomato sauce and spread on bottom of baking pan.

Layer 1/3 of noodles overlapping each other in bottom of baking pan. Spread 1/3 of sauce over noodles. Arrange 1/2 of ricotta cheese mixture, 1/2 of the vegetables, 1/3 of mozzarella cheese over sauce
.

Top with 1/3 noodles and repeat previous layering process. 


Set aside 1 c of sauce. Top with remaining noodles. Layer 1 c of sauce, remaining mozzarella cheese over noodles.

Cover lasagna with foil and bake for 40 min - 1 hr.

Makes 10 serving.

Saturday, April 16, 2016

It Won't Break Your Bank Pizzas ™

If you're feeling broke from April 15th., this pizza will be easy on your wallet. This also great for watching the game, a snack for the kids, lunch, and even for company. 

1 pkg. canned refrigerator biscuits
1/2 - 1 c. each: pizza sauce, shredded mozzarella cheese, chooped bell pepper, chopped onion, sliced halved pepperoni, chopped mushrooms, chopped tomatoes
1/8 - 1/4 c each: chopped olives, chopped anchovies, chopped ham, olive oil, flour
Non stick cooking spray
1 - 2 cloves chopped garlic
1/4 tsp. each: basil, parsley, oregano
1/8 tsp each: salt, pepper, lemon juice
pinch red pepper flakes

Preheat oven to 375' F

Rinse, peel, seed, chop vegetables and garlic.

Slice pepperoni. Chop ham, anchovies and olives. 

Spray cooking spray on 2 - 3 baking sheets.

Open up can of biscuits. Sprinkle enough flour onto work board, rolling pin and your clean hands so that dough doesn't stick.

Roll out biscuit dough to desired thickness. Place dough onto baking sheet, Repeat process with remaining biscuits.

In a measuring cup, mix together oil, juice, salt, pepper, herbs with a clean fork. 

With a pastry brush spread oil mixture over both sides of crust.

With a spoon spread tomato sauce over pizza crusts. 

Here's where the fun begins, get creative. Put whatever toppings you want on your pizza. 

When finished place pizzas in oven to cook for 12 - 18 min. or until done. Keep an eye on them so that they don't burn. 

Serves 10 mini pizzas.

Saturday, April 9, 2016

Opening Week Oven Fries™

 What's more American than baseball, apple pie and french fries. This is perfect for watching the game or anytime.

6 medium to  large potatoes
Non stick cooking spray
1/4 tsp. each: salt, pepper, dried parsley
1/4 - 1/3 c. oil
Pinch each: turmeric, chili powder
1 clove fresh garlic, smashed and chopped

Preheat oven to 425' F.

Spray baking sheets with cooking spray.

Rinse and pat dry potatoes, set aside.

In a measuring cup combine oil, herbs and spices. Mix well with a fork, set aside.

On a clean cutting board, carefully cut potatoes into fries and place in a large mixing bowl.

Pour oil mixture over potatoes and toss to coat.

Spread potatoes over baking sheets and place in oven to cook.

Cook fries 30 - 40 minutes or until brown. Halfway through cooking, remove sheets from oven and turn fries over on other side. Place sheets back in oven to continue cooking. Keep an eye them, so that they don't burn.

Remove baking sheets from oven when done, and let drain a paper towel lined plate for a few minutes.

Serve warm with your favorite dipping sauce.

Serves 6.

Thursday, March 31, 2016

Think Spring Vegetable Soup™

Another soup recipe? This is perfect for when you're feeling under the weather, but yet want something light. I've used  low sodium chicken broth, but you can also use vegetable broth too.

6 - 8 c. low sodium chicken broth
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
Pinch crushed red pepper flakes (optional)
1- 2 each: celery stalkscarrots diced
1 onion peeled and diced
1/2 - 1  tsp. each: dried or fresh parsley, diced fresh ginger root
1/2  leek white and some green parts diced
2 - 4 cloves fresh garlic, crushed and chopped
1 potato diced


Peel, rinse and dice onion. 

Rinse and cut tops and bottoms of carrots  celery, leeks.  Rinse and dice potato. 

Peel crush and chop garlic. 

Combine broth, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.

Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 45 min. - 1  1/2 hr approx. , stirring occasionally. 

Serves 6 - 8.



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