Friday, July 12, 2019

Buerre Blanc

This is perfect to celebrate Bastille Day or anytime.

2 - 3 T. butter
1/8 - 1/4 tsp. each: salt, pepper
1/4 c. each: dry white wine or vermouth, shallots chopped

Peel, rinse and chop shallots.

Heat pan to medium heat. Lower heat to medium low. Add shallots, butter to pan.

Carefully add wine, salt, pepper. 

Cook for 4 - 7 min or until sauce is reduced.

Spoon sauce over fish or seafood.

Serves 4.

Wednesday, July 3, 2019

Strawberry And Cream Milkshake

This recipe was inspired by the Wimbledon tradition of serving strawberries and cream.

I've use fresh strawberries but you can use frozen if you like.

1 - 1  1/2 c. skim or low fat milk
1  - 2 c. ice cream
1 c. fresh or frozen strawberries 

Rinse, remove stems from strawberries and slice strawberries in half.

Combine: milk, strawberries and ice cream into blender.

Blend well for 20 - 40 seconds.

Serves 4.

Friday, June 28, 2019

Cherry Pops

This is great for summer or anytime.

I made these without alcohol. For adults, you can add alcohol if desired.

2 - 3 c. pitted sweet cherries
1 tsp. sugar or your favorite sweetener (optional) adjust amount needed
2 - 3 c. water

Rinse, pit cherries and cut in half.

In a saucepan, bring water and sugar to a boil. Mix well to dissolve sugar.  Add cherries. 

Boil cherries for a few minutes.

Reduce heat and set simmer for 15 - 30 min, stirring occasionally.

Turn off stove, cover pan and let cool for 15 - 60 min.

Strain cherries and water through a sieve into a cup.

Pour cherry juice into 6 popsicle mold makers.

Put popsicle molds in freezer 
for a few hours until frozen or overnight.

Serves 4 - 6. 

Friday, June 21, 2019

Honey Butter

This is a great twist for corn on the cob,  popcorn, or anything you want to put butter on.

I've used salted butter but you can use unsalted as well.

2 sticks salted butter
1 - 2  T. honey


Remove butter from refrigerator. 
Let stand for a 1 - 3 minutes to soften.

Remove butter from wrapper and place in bowl. Cut butter into chunks and let it soften to room temperature 1 - 3 hr.

Add desired amount of honey and mix well.

With clean hands place butter on wax or parchment paper.

Roll butter in wrap to form a log. Secure the ends of butter log and place in refrigerator to set for a few hrs.

To serve: remove butter from refrigerator, unwrap butter from wrap, put on a butter dish and slice desired amount. 

Serves 16 (1 T).

Friday, June 7, 2019

Fun In The Sun Vingarette

This is a great recipe for spring for summer salads or any time.

1 c. olive oil
1/4 - 1/2 tsp. vinegar
1 tsp. each:  regular or Dijon mustard, sugar (regular or sugar free)
1/4 tsp. pepper
1/8 tsp. salt (optional)

In a jar combine: olive oil, vinegar, mustard, sugar, salt, pepper.

Shake well for 20 - 30 seconds. Chill until ready to use.

Makes 8 servings or 16 T.

Friday, May 31, 2019

Motor City Coneys

What's more Detroit than cars, Belle Isle and coneys.

This is great for watching the Belle Isle Grand Prix or anytime.

I've used lean ground beef, you can use what meat you like.

You could even make this vegan.

1 lb. lean ground beef (ground round)
Non stick cooking spray
1/8 - 1/4 tsp. each: black pepper, chili powder, salt, red pepper flakes
1 clove garlic, crushed, chopped

1 package each: hot dogs, hot dog buns
1 - 2 c. tomato sauce (adjust amount)



Fixings

1 c. onions chopped
Mustard
Relish

Peel, rinse, chop onions and garlic.

Set aside onions.

Heat a skillet over medium high heat.

Lower heat to medium and spray cooking spray into the pan.

Add salt, pepper, chili powder, garlic and meat.

Brown for 8 to 10 min. Drain meat through a strainer. 

Return beef mixture to the pan. Add tomato sauce, red pepper flakes.

Cook for 10 - 12 min or until well heated, stirring occasionally.

While chili sauce is cooking, heat a grill pan over medium high heat.

Lower heat to medium, spray non stick spray in pan.

Place hot dogs on grill to cook until done.

Place hot dog buns face down on grill to warm, if desired.

You can also cook the hot dogs on an outdoor grill, if desired too.

Spoon sauce over cooked hot dogs.

Top hot dog with favorite fixings.

Serves 4 - 8.

Friday, May 24, 2019

Backyard Burgers

This is great for the grill or anytime.

I've use lean ground beef but you can use what ground meat you like. 

I also use gouda cheese which is the only thing I had around.  

But you can also use what cheese you like too.

 1 lb lean ground beef (ground round)
1/4 tsp each: salt, pepper (adjust to taste)
1 T. Worchestshire sauce (adjust to taste)
1/2 - 1 tsp each dried parsley, granulated garlic (adjust to taste)
pinch each: crushed red pepper flakes,  turmeric (optional)
2  - 4  T. oil
4 slices gouda cheese

Fixings

4 lettuce leaves
1 onion sliced
1 tomato sliced
Mustard
1 jar sliced dill pickles
Ketchup
1 c. mushrooms sliced
4 hamburger buns 

In a bowl combine meat, salt, pepper, Worcestershire sauce, parsley, garlic, turmeric.  

Mix ingredients together with clean hands. 

Form beef into 4 patties, set aside.

Peel, rinse and slice onions, set aside.

Rinse, slice tomato and mushrooms, set aside.

Rinse and pat dry lettuce, set aside.

Heat grill pan over medium high heat.

Reduce heat to medium, add some of the oil.

Add burgers and cook on 1 side for 6 - 10 min or until done.

Flip burgers over and repeat cooking process until done. 

If desired, during the last minute of cooking, place a slice of cheese on top of the burgers to melt.

Remove burgers from grill and let rest on a clean plate for a few minutes.

Brush some of the oil onto hamburger buns. 

Place buns face down on the grill to warm, if desired.

While burgers are resting, add more oil to pan if needed.

Add onions and mushrooms. Cook for 5 - 7 min.

If doing this on an outdoor grill, place a skillet on the grill to cook onions and mushrooms.

To serve:

Place a burger on bun, top with some of the onions and mushrooms if desired.

Top with your favorite fixings.

Serves 4.

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