Bangers and Mash

This is great to celebrate St. George's Day or anytime.

1 package smoked sausage

3/4 c. chopped onions

1 - 2 cloves garlic 

3/4 c. beer (adjust amount needed)

2 - 3 T. flour

1 - 2 T. oil

pinch each: salt, pepper

4 - 6 c. prepared mashed potatoes.

Prepare mashed potatoes if needed.

Peel, rinse and chop garlic.

Heat a skillet to medium high heat. Lower heat to medium, add oil.

Add sausages, onions, garlic to skillet.  

Add beer carefully so that it doesn't splash or spill over.

Cook for 7 - 10 min on 1 side. Turn sausages over and cook on other side for 7 - 10 min more or until done. 

Remove sausages from pan and place on a paper towel lined plate.

Lower heat to medium low and add flour, salt, pepper to pan.

Stir with a whisk for a few minutes until gravy is thickened.

Turn off heat when gravy when thickened.

Serve sausages alongside potatoes.

Spoon gravy over potatoes, if desired.

Serves 4 - 6.

Hard Cooked Egg

Happy Easter and Passover!

Hard-boiled eggs are an important part to the holidays.

This recipe is great for the holidays or anytime.

1 dozen raw eggs
6 - 8 c. cold water

In a pot place eggs. Cover with water and bring to a boil.

Let it boil 30 sec - 1 min, turn off burner and cover the pot with a lid.

Let it sit for 10 - 20 min. or until the egg is hard cooked.

Serves 12.

Aspargus Soup

This is great for early spring or anytime.

I've used regular unsalted butter. But you can use vegetarian butter as well. 

I've used low sodium chicken broth, but you can used vegetable broth, if needed.

1 bunch cleaned, finely chopped asparagus

1 tsp. dried or fresh parsley
1/8 - 1/4 tsp each: salt, pepper
6 c. low sodium chicken broth
4 T. flour
1/2 stick unsalted butter (or vegetarian alternative)
1  small to medium onion chopped
1/3 c. reduced fat sour cream

Rinse and cut ends of asparagus.

Bring a pan to boil add aspargus.

Boil asparagus in water approx. 1 min, remove pan from heat. 

Drain water from asparagus, set aside.

Make a roux by melting butter over medium heat.

Add the chopped onion in the melted butter.

Add flour and stir until thickened. Add chicken broth 1/2 c. at a time, stirring constantly.  

Finely chop and add asparagus. Add the salt, pepper and parsley, stir.

Cook over medium heat until soup is heated through on medium about 20 - 30 min.

Add sour cream and cook for 5 - 10 min. more or until done.

Makes 4  - 6 servings. 

Home Opener Nachos

This is great for opening day or anytime.

1 lb. ground meat (lean Beef)
1 T. olive oil
1/2 c  chopped onion
1/8 - 1/4 tsp.  each: salt, pepper
1 c. salsa
1 - 2 cloves fresh garlic (chopped, crushed)
1/8 tsp. red pepper flakes
1/4 tsp chopped cilantro
1 lime, juice and zest
1 package  tortilla chips
1 c each: shredded lettuce, diced tomatoes, bell peppers
1 - 2 c. shredded cheese
1/2 - 1 c. sour cream

Preheat oven to 350' F

Heat saute pan over medium high heat. 

Reduce heat to medium and add oil. if needed.

Add onions and meat. Brown meat and onions for 8-10 minutes.

 Drain excess grease from meat (If using lean beef, omit step). 

Add salsa, garlic, salt, pepper, red pepper flakes, lime zest and chilies to meat.

Cook for another 4 - 7 minutes or until done. 

Squeeze some lime juice over meat mixture.

To serve: Place torilla chips on a oven proof plate.

Spoon meat mixture over tortilla chips.

Top with shredded cheese.

Place plate on a baking sheet and place in the oven to cook 2 - 5 minutes or until cheese is melted.

Be careful to watch so that the cheese so it doesn't burn.

Top with your favorite fixins.

Serves 4 - 6

Conchiglie Florentine

This is great for early spring or anytime.

1 - 2 c. fresh baby spinach
1/8  - 1/4 tsp. each: salt, pepper
1 pkg. conchiglie pasta
1 - 2 c. ricotta cheese
1 c. mozzarella cheese (adjust to taste)
1/4 - 1 tsp. each: oregano, basil, parsley
1 -  2 T. olive oil
1 - 2 cloves garlic, crushed and chopped
2 - 3 c. pasta sauce (homemade or jar)

Non stick cooking spray
Water
1/2 c. parmesan cheese

Preheat oven to 400' F.

Rinse and pat dry spinach. Snip ends of spinach.

Cook noodles according to package. 

Drain in colander, set aside.

Spray non-stick cooking spray in baking dish, set aside. 

Heat saute pan over medium high heat. 

Lower heat to medium, add oil.

Add spinach, salt, pepper and saute for 5 min. 

Crack egg into a bowl and mix with a clean fork for a few seconds, set aside.

Peel, rinse, crush, chop garlic.

In a mixing bowl combine; spinach, ricotta cheese, salt, pepper, beaten egg, herbs, garlic, mix well. 

Pour some of the sauce in bottom of baking dish.

Use a spoon to fill the noodles with the mixture. 

You can even fill the noodles by placing  the mixture in a baggie, snipping one corner of the baggie to use as a piping bag.

Arrange filled noodles in baking dish.

Pour remainder of sauce over noodles.

Top noodles with mozzarella and parmesan cheese. 

Bake for 30 min or until done.

Serves 6. 

March Into Spring Madness Meatballs

Welcome spring!

This is perfect for a March Madness watching party, watching the home opener, dinner or any time.

1 lb. lean ground turkey
1/8 - 1/4 tsp. each: salt, pepper, dried or fresh parsley
Pinch red pepper flakes
1 clove chopped and crushed garlic
1 egg (cage free) or egg substitute
1/8 - 1/4 c. each: bread crumbs, diced onion, bell peppers, low fat milk
1 - 3 T oil
dash of hot pepper sauce.

Set aside oil.

In a mixing bowl combine remaining ingredients. 

Mix well with clean hands. Form meat mixture into 16 meatballs. 

Preheat skillet to medium high heat. Lower heat to medium, add oil.

Place meatballs in pan and brown on 1 side for 6 - 10 min approx.

Turn meatballs over and cook for 6 - 10 min. more or until done.

To serve: 

Insert a clean toothpick into meatballs and serve alongside your favorite dipping sauce.

Serves 4. 

Kiss Me I'm Irish Corned Beef

A couple of years ago a family member got one of those ancestry DNA tests.

The results, we have some Irish heritage.

Corned beef is a tradition in our family to have on St. Patrick's Day. 

Enjoy!

3  - 6 lbs corned beef
1/4 tsp pepper
1/8 tsp salt (optional)
1 bay leaf
Water

Preheat oven to 350 F'.

Remove corned beef from refrigerator and its packaging. Place in a baking pan.

If the beef came with a seasoning packet, sprinkle it, salt and pepper over both sides of beef.

If there's no season packet with the meat, you can use premade or you can make homeade.

In a baking pan, place 1 inch of water and bay leaf.

Cover corned beef with aluminum foil tightly and place in oven.

Cooking time for the corned beef is 50 minutes per lb. 

It varys depending on how many lbs of meat. For a 4 lb brisket it would be 200 or 3 hr. 20 min. approx.

Makes   4 - 6   8 oz  serving.