Have a Tasty New Year!

Happy New Year!

May your 2010 be flavored and savored.

Kitchen Sink Omelette ™

I call this recipe Kitchen Sink Omelette because I put everything but the kitchen sink in it!

This is a great basic recipe for breakfast or anytime. Feel free to experiment and add the fillings that you like. You can also make this recipe with egg whites and without the ham too.


1-2 T butter
2 eggs
1 T each: diced mushrooms, diced bell pepper, sliced scallions, diced ham, shredded cheddar cheese,
2 cherry tomatoes halved (you can use grape tomatoes)
1/4 tsp pepper
1/8 tsp salt (optional)
1 small clove diced crushed garlic

Crack eggs over a small mixing bowl, beat well (10-15 seconds).

Add remaining ingredients to eggs.

In a medium skillet heat butter on medium high heat. Add egg mixture.

Gently push egg mixture from side of pan. Cook on one side for 2-3 minutes. Flip omelette over to cook on other side for 2-3 min or until done.

Makes 1 serving.

Happy Christmas

Happy Christmas!

May your holiday be blessed.

Comfort Noodles ™

-What's more comforting than your moms' home cooking.

This is a easy quick side dish that reminds me of that. I've used crushed saltines for this recipe. You can even use oyster crackers too. You can crush them in a plastic baggie using a rolling pin or with your hands. Enjoy!

1 package egg noodles (12 oz)
2  T approx softened butter
3/4 c approx. crushed saltine crackers
1/4 tsp black pepper
1/8 tsp salt (optional)

Cook noodles according to package.

Place crackers in plastic baggie. Go over crackers with rolling pin until they are finely crushed. You can your fingers to squeeze crackers too.

Drain noodles and return to pot.

While noodles are warm add butter, toss noodles. Add salt, pepper and crushed crackers to noodles. Toss well to coat noodles.

Serves 6

Pizza Sauce

Folks, don't this at home! I fought the pizza dough and the dough won!

After an attempt at grappling with pizza dough, I decided the only good that came out of this experiment is my quick and easy pizza sauce.

Next time I'll just leave making the crust to the pizza dough professionals.

Pizza Sauce

2 small cans (8 oz) tomato sauce
2 cloves chopped garlic
1/4 tsp pepper
1 tsp each: dried basil, olive oil
1/8 tsp salt (optional)
1/2 tsp each: dried oregano, dried parsley


Heat saucepan on medium high.

Combine tomato sauce and remaining ingredients in pan. Reduce heat and cook for 5-10 minutes, stirring constantly. Let it reduce to get desired consistency.

Makes 1 cup.

Parmesan Potatoes ™

This is a quick and easy side dish to serve at your holiday table. You can adjust the amount of milk to taste. Enjoy!

6 medium potatoes (rinsed and quartered)

1/2 - 1c milk (skim or low fat)

2 - 3 T butter  to taste

1/8 tsp salt (optional)
1/4 tsp pepper

2 cloves garlic (crushed and chopped)

1/4 - 2/3 c. parmesan cheese (grated or shredded)

Rinse potatoes and cut into quarters. Place potatoes in pot with water and boil for 20 minutes or until done.

Put milk and garlic into microwave safe cup and microwave for 2-3 minutes.

Drain water from potatoes in colander. Transfer potatoes back to pot. 

Mash with potato masher. While mashing add butter, salt, pepper, 1/4 c of the cheese and milk.

You can adjust the milk to the desired consistency of potatoes. Mash until smooth.

Turn on broiler to high.

Sprinkle remaining cheese evenly over potatoes.

 Place potatoes in oven and broil for 5 - 8 minutes or until cheese is golden.

Serves 6

Partridge in a Pear Tree Pie ™

This is a great pie to serve at your holiday get togethers or anytime.

It's one of my family favorites, I hope it's yours too.

1 package prepared pie crust (2 crusts)
6-8 pears (peeled and sliced)
1/2 - 3/4 c sugar adjust amount
1 tsp. cinnamon
Pinch nutmeg (optional)
2 T. cold  butter cut into pieces
1 tsp. lemon
1-2 T. cornstarch

Remove pie crust from refrigerator and let thaw for a few minutes.

Preheat oven to 350' F.

Rinse, peel, and slice pears. Place in mixing bowl.

Place 1 pie crust in bottom of pie dish.

Add cornstarch, sugar, cinnamon, nutmeg to pears.

 Mix well with wooden spoon.

Put pears in bottom crust of unbaked pie shell.

Top pears with lemon juice. Place butter over pears.

Put remaining crust on top. Make 3 - 4 slits in top crust.

Bake pie for 45 - 1 hr.


Serves 8-10

Roasted Pumpkin Seeds

Wondering what to do with the seeds after carving pumpkins?

This is a simple yet satisfying recipe for roasting pumpkin seeds. 

I used salt, pepper, garlic and paprika as seasonings. 

Feel free to experiment and use what herbs and you spices you like.

2 - 3 c. pumpkins seeds

1/8 c. oil

1/4 - 1/2 tsp. salt 

1/4 tsp. each: pepper, paprika, granulated garlic 

non stick cooking spray

Remove top of pumpkin, scoop out flesh and seeds. 

Place seeds in colander and rinse off flesh. 

 Let seeds drain in colander for 1 hr. 

Preheat oven to 350 F. 

Spray non stick cooking spray on baking sheet.

In mixing bowl combine seeds, oil. 

Mix well to coat seeds.

Spread seeds on baking sheet evenly. 

Sprinkle salt, paprika, pepper, garlic on seeds.  

Place seeds in oven and bake for  30 - 45 min. or until done.

Keep an eye on the seeds so that they don’t burn.

Serves 4.

Tuxedo Popcorn ™

This recipe is a unique twist on popcorn. This was inspired by a Valentines Day gift. Enjoy!

1 package microwave popcorn (10 c popped approx)
3 oz each white, dark chocolate bars (you can also use chocolate chips if desired)

Pop microwave popcorn according to direction on package. Transfer popcorn to large serving bowl.

In a microwave safe bowl break apart the dark chocolate bar. Microwave on high for 1 min. Stir and microwave for 30 seconds more or completely melted.

With a spoon drizzle dark chocolate over popcorn.

In another microwave safe bowl, break apart the white chocolate bar. Microwave in high for 1 min, stir and microwave for 30 seconds or until completely melted.

With a clean spoon drizzle white chocolate over popcorn and dark chocolate to contrast.

Let cool to harden before serving.

Makes 3 serving (approx 3 cups).

Rustic Salsa ™

This is an easy recipe for fresh salsa. This is great to serve along with your favorite tortilla chips. It's also a great way to use extra tomatoes from a garden.



I used roma tomatoes for this recipe, but you can use any tomatoes that you like. I've also used cilantro which is like parsley but with a little attitude to it. If preferred, use parsley instead.

3 Roma tomatoes (diced)
1 bell pepper (diced)
1 cup onions (diced)
1/4 tsp pepper
1/8 tsp red pepper flakes (optional)
1-2 tsp lime juice (to taste)
2 tsp fresh cilantro (chopped)
1-2 tsp diced chilies (I used banana peppers)



Combine ingredients in a serving bowl, mix well. Refrigerate until ready to serve.

Makes 12 servings (2 T)

Neptunes' Salad™

This recipe is quick and easy for those busy nights. 

You can adjust the amount of mayo as needed.

 I've also added pitted green olives, which give it an interesting twist.

1 package pasta shells (16 oz)
2 cans light tuna, well drained (6 oz)
1 c. each: radishes (sliced), celery (chopped)
3/4 - 1 c. mayo (to taste)
1/4 c. green cocktail olives (sliced)
1/4 tsp. each: pepper, salt


Cook pasta according to directions on package.

While pasta is cooking, wash and prepare celery, radishes. 

Open cans of and drain tuna, chop olives.

In a large serving bowl combine: drained pasta, remaining ingredients, and some of the mayo.

Toss well to coat. Add remaining mayo if needed.

Serves 4 - 6.

Skillet Tacos ™

This is a very quick and satisfying recipe for tacos.  You can also make this vegetarian by substituting the beef and cheese with vegetarian alternatives. Enjoy!

Filling

1 lb ground meat  (I've used ground round)
1/2 c onion (diced)
1/8 - 1/4 tsp  each: salt, pepper
1 - 1  1/2 c salsa (adjust amount needed)
1 clove garlic (chopped, crushed)

1/8 tsp each: red pepper flakes, diced mild green chilies (optional)
1 lime, juice and zest
1 T olive oil 

Fixings

8 taco shells or tortillas

1 c each approx.: shredded lettuce, shredded cheese, diced tomatoes, 
1/2 c sour cream.

Heat saute pan over medium high heat. Reduce heat to medium and add oil. 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 to 6 minutes or until done. Squeeze some lime juice over meat mixture.

To serve: Scoop meat mixture into a taco shell. Top with your favorite fixings and enjoy!

Serves 4 (2 tacos each).

Speedy Squash ™

This is a very quick recipe for winter squash that can be prepared in the microwave.

I used acorn squash and brown sugar for this recipe. Feel free to experiment with your favorite squash and favorite sugar.

1 squash (I used acorn)
2- 3 T butter (cut into pieces)
2 tsp sugar
1/8 tsp black pepper
1/2 tsp ground cinnamon (optional)

Cut squash in half lengthwise and scoop out seeds. Cut squash into 4ths and place into microwave safe dish. I use a glass pie pan.

Top squash with butter pieces and sprinkle with sugar and pepper. Microwave for 10 minutes or until done. Sprinkle with cinnamon if desired.

Serves 4

Rock Island Potatoes ™

This was part of what my grandma used to call a Rock Island breakfast.

But you don't have to eat this dish just for breakfast. It can be served anytime as a side dish or even by themselves. I used fresh parsley, sage, rosemary. You can also dried herbs or what you like. Enjoy!

2 medium potatoes (sliced)
1 medium onion (chopped)
2 T oil (olive or canola)
1/4 tsp each: pepper, parsley, sage, rosemary, lemon juice
1 clove garlic (crushed and chopped)
1/8 tsp each: salt, red pepper flakes (optional)

Rinse potatoes under running water to make sure they are clean of debris, pat dry.

Cut potatoes in half lengthwise and cut into slices. Peel and chop onion. Place potatoes and onion in bowl.

Heat oil in skillet or saute pan over medium high heat. Reduce heat to medium, add oil. Add potatoes, onions, herbs, salt, pepper, red pepper flakes, garlic to pan. Squeeze lemon juice over potatoes. Cook evenly over medium high heat 10-14 min. or until done.

Makes 4 servings.

Chicken Orlando ™

Even if you can't get away, you can still feel like you're on vacation with this dish.

This chicken is very light for a hot summer night. This is even perfect on the grill. If you don't have a grill pan or outdoor grill, go ahead and use a skillet.

2 boneless skinless chicken breasts
2 T soy sauce
1/4 tsp pepper
1/8 tsp salt (optional)
Juice and zest of 1 grapefruit
1/2 tsp ginger root (diced)
1- 2 T oil (olive or canola)

Zest and juice grapefruit. Dice ginger root.

In mixing bowl combine, grapefruit juice, zest, salt, pepper and ginger, mix well.

Place chicken in container. Pour marinade over chicken and let it set for several hours or overnight in refrigerator. Discard marinade.

Heat grill pan or grill on medium high heat. Reduce heat to medium, add oil.  Add chicken, and grill on one side for 9-12 minutes or until done. Flip chicken to other side and repeat cooking process.

Serves 2.

Herb Broasted Potatoes ™

This is an easy alternative to baked potatoes.

Feel free to experiment with herbs and spices that you like. Enjoy!

4 medium potatoes
1/8  - 1/4 c + 2 T oil (adjust amount needed)
1 clove garlic (crushed and chopped)
2 tsp each parsley, chives (dried or fresh)
1 tsp rosemary (dried or fresh)
1/4 tsp pepper
1/8 tsp each: salt, lemon juice (optional)

Preheat oven to 400 degrees. Lightly grease a baking sheet or baking pan with 2 T of the oil.

Cut potatoes in half lengthwise and into 8ths.

In a mixing bowl combine potatoes and remaining ingredients. Toss potatoes to coat well with oil and herbs.

Place potatoes evenly on baking sheet or pan and and bake for 20 minutes. Halfway through cooking, remove pan from oven. Stir or flip potatoes to cook evenly on other side. Put potatoes back in the oven to cook for 20 minutes more or until done. 


Remove pan from oven and serve with your favorite dipping sauce.

Serves 6.

Thank You Readers! Cooking with Heide turns 1.

Wow, what a year it has been!

This is a very special post today. "Cooking With Heide" turns 1.

To all readers who have allowed me to share my recipes with you, thank you.

To my Dad thanks for the suggestion to start the sites. Thanks to Ellen for never letting me give up when others said I was wasting my time. Thanks to Bill and Judy for feedback on the sites and photos. Thanks to my mom for giving me the skills to cook.

It is my hope that these recipes have inspired you to have fun in the kitchen and that cooking is very easy. And if someone who once burned water, or couldn't even make reservations can cook, so could you.

These recipes can be easily adjusted to fit any dietary needs.


If there is a dish that you would like for me to create an original recipe for, let me know.

Once again, thanks!

Gazpacho

Gazpacho is a vegetable soup that is made with tomato juice and chicken broth. 

Here I used vegetable juice instead.

Gazpacho is often served cold.

 It's refreshing on a warm day and is excellent as a light lunch. 

I've even enjoyed it in cooler weather as well. 

Enjoy!

2 c. each: tomato or vegetable juice (regular or low sodium), chicken broth (low sodium)
1 clove garlic (crushed and chopped)
1/4 tsp. each: pepper, salt, diced jalapeno 
1/3 c. cucumber chopped
1/4 c. green onion chopped
1/3 c. each: tomato chopped, onion chopped, bell pepper chopped


Rinse, cut cucumbers in half lengthwise and chop. 

Rinse, seed, chop peppers.

Peel, rinse, chop onion. 

Rinse, seed chop tomato

In a sauce pan, heat chicken broth for a couple of mins.  

You can also do this in a microwave safe cup for a minute, let cool.

To serve:

Pour chicken broth into a bowl.

Add vegetable juice to the chicken broth.

 Add desired vegetables to the bowl.

Sprinkle salt, pepper over soup to taste.

 Mix, chill in refrigerator until ready to serve.

Makes 8 servings.

Potato Salad

This is a simple recipe for potato salad.. Enjoy!

8-10 Potatoes
3 T Mayo + 1 T of salad dressing
8-10 Slices of bacon (crumbled)
4 hard boiled eggs (sliced to your preference)
4-5 carrots (shredded)
1 cup sweet onion slivered
1/4 tsp pepper
1/8 tsp salt (optional)
3 squirts mustard (approx 1-2 tsp)

Boil potatoes until they are soft enough to fall off fork (but not too soft for a mashed potato).

Let potatoes cool, peel off skin and cut into cubes.

In medium bowl combine remaining ingredients with mayo and salad dressing.

Refrigerate until you're ready to serve.

Serves 4

Fried Apples and Pears, Oh My! ™

This is a favorite recipe of one of my nieces.

This is a great side dish or you can serve it as a snack. You can also serve this over ice cream or alongside breakfast. I used brown sugar but feel free to substitute regular or dietetic sweetener.

1 each: apple,  pear
1 -2 T butter 
1- 2  T sugar (brown, or diet sugar), to taste
1 tsp ground cinnamon, to taste

Cut apple and pear into slices.

Heat saute pan to medium high heat.

Reduce heat to medium, add butter. Add apples, pears to pan and brown on one side for 2 - 4 min. 

Sprinkle half of cinnamon and sugar over fruit. Turn over fruit and repeat process with remaining sugar and cinnamon.

Serves 2.

Irish Corned Beef and Cabbage ™

You don't need the luck of the Irish to enjoy this easy and classic recipe for corned beef and cabbage.

3 - 4 lbs corned beef (approx 2 packages)
1 large onion (quartered)
4 medium potatoes (quartered)
4 carrots (broken in half)
1 - 2 heads of cabbage (cut into quarters)
1/4 tsp pepper
1/8 tsp salt (optional)
1 bay leaf

In a large pot place corned beef with enough water to cover meat. Bring water to a boil and boil meat for 5 min. Reduce heat to simmer and cook for 2 1/2 -3 hours until meat is tender. Skim fat that rises to top with strainer.

Meanwhile cut potatoes, onions, cabbage into quarters. Break carrots in two. When meat is done, add vegetables to meat. Cook for 30 - 60 min. or until done.

Makes 12  4 - 6 oz  servings approx.

Mama Mia Pasta Sauce ™

This pasta sauce is so simple to make. I used ground round for the meat. I've also used fresh mushrooms for this, but you can use rinsed canned mushrooms if needed instead. 

Feel free to experiment and use what you like. For a vegetarian sauce, you can omit the beef or use a vegan meat.

1 lb ground beef (ground round)
1 medium onion, chopped
1 bell pepper chopped
4 oz mushrooms
2- 3 T fresh or dried basil
2 T dried or fresh oregano
1-2 cloves garlic chopped
2 cans each diced tomatoes, tomato sauce
1 can tomato paste (6 oz)
1/4 tsp pepper
1/8 tsp salt (optional)

In a skillet or saucepan brown beef, onions and peppers for 8-10 min. Drain off the excess fat from meat (If using ground round or sirloin, omit this step).

Add remaining ingredients to meat, onion and pepper. Reduce heat. Let simmer for 15-20 min, stirring occasionally. Serve over your favorite pasta.

Serves 6-8

Spinach Salad

This is my version of a spinach salad. I used baby spinach which has a milder flavor than regular spinach. I also added Gorgonzola cheese, walnuts and fresh strawberries. Enjoy!

4 c baby spinach
2 oz Gorgonzola cheese
2 c sliced strawberries
1 c chopped walnuts

In colander rinse spinach well. Drain well in colander. I use a salad spinner to remove excess liquid (if using pre-washed spinach omit this step). Place dry spinach in salad bowl. Set aside.

Rinse strawberries and pat dry with paper towels. Cut into slices and set aside.

Cut cheese into small cubes. Set aside.

In plastic baggie, place shelled walnuts. Use a rolling pin to go over walnuts twice (if using chopped walnuts, omit step).

In salad bowl combine walnuts, strawberries, cheese with spinach and toss well. Refrigerate until ready to serve. Toss with your favorite dressing.

Makes 4 servings.

Raspberry Vinaigrette

This is my version of a basic vinaigrette. Feel free to experiment and use what you like.

1 c olive oil
2 T vinegar
1/4 c raspberries
1-2 tsp sugar (regular or sugar free)
1/4 tsp pepper
1/8 tsp salt (optional)

In a blender combine: olive oil, vinegar, raspberries, sugar, salt, pepper.

Blend well for 30-45 seconds. Chill until ready to use.

Makes 8 servings or 16 T.

Sangria

This fruit and wine drink is perfect for any occasion or get together. 

I used oranges, lemons, limes in the bottom of the pitcher. 

Feel free to mix and match and use fruits that you like. Enjoy!

1 bottle red wine (or white wine)
2 oranges
1/2 c sugar (regular or sugar free)
1 lime
1 lemon

Cut lemon, lime and 1 orange into wedges.

Cut 2nd orange into slices for garnish. Set aside.

Juice remaining orange.

In a pitcher, place the fruit wedges. Pour wine over fruit. 

Add orange juice and sugar. 
Mix well.

Put in fridge to chill until you're ready to serve.

To serve: pour wine in glass. Cut slit in orange slice.

 Garnish glass with orange slice.

Serves 4.

Festive Fajitas ™

Fajita in Spanish means "sash". It referred to skirt steak that was often used.

This fajita recipe is very quick, easy and inexpensive to make. You can even make this with chicken, shrimp or portabella mushrooms.


Fajitas:

1 8- 10 oz steak (New York strip or Rib Eye)
1 large onion (sliced)
1- 2 T oil (olive or canola)
1 large bell pepper (sliced)
1 lime (zested and juiced)
1/4 tsp pepper
1/8 tsp salt (optional)
1 clove garlic (crushed and diced)
2 T Worcestershire sauce
6 flour tortillas


Toppings:

1- 1 1/2 c shredded lettuce
1- 1 1/2 c cup chopped tomatoes
1 c sour cream
1 cup re fried beans
1 c guacamole (I use prepared)
1-1 1/2 c salsa
1 1/2c shredded cheese


Cut meat (mushrooms) into strips and put into container. If using shrimp remove tails.

In small mixing bowl combine lime zest, lime juice, Worcestershire Sauce, garlic, salt, pepper, red pepper flakes. Pour over meat to marinate for several hours or overnight.

Heat skillet or grill pan on medium high heat. Add oil.

Add meat and cook for 6 -10 minutes. Add onions and peppers. Cook for another 3-4 minutes or until done. For shrimp fajitas: cook shrimp for 3 minutes. Add pepper and onions, cook for another 3-4 minutes. For vegetarian: cook mushrooms, onions, peppers together for 4-5 minutes.

Transfer meat onions and pepper to serving dish.

Heat tortillas in microwave for 30-40 seconds. You can also heat tortillas by warming them on the grill pan for 30-40 seconds.

To assemble fajitas: smear a spoonful of refried beans on a tortilla. Add some of the meat pepper and onions. Top with your favorite fixings. Roll to secure filling and enjoy.

Serves 2: 3 fajitas each.

Easy Enchillada Bake ™

This recipe will be a major hit at your house. It's perfect for any get together or to warm up those chilly nights.

6 flour tortillas (large or burrito size)
1 - 2 cans condensed cream soup (cream of chicken)
1 - 1 1/2 lbs ground meat
1 large onion (chopped)
1 jar picante sauce (16 oz)
1 4 oz can green chilies (mild or medium)
1/4 tsp: black pepper (to taste)
1/8 tsp each: salt, crushed red pepper flakes
2 - 3 c. shredded cheese (I use a Mexican blend)
Cooking spray

Preheat oven to 350 degrees.

Lightly grease baking pan with cooking spray.

In large saute pan brown ground meat, onions for 8 - 10 min. Drain meat & onions to remove excess fat.

In mixing bowl combine meat mixture, soup, picante sauce, chilies and seasonings.

In baking pan, place 3 of the tortillas. Make sure they are over lapping each other.

Spread 1/2 of meat mixture evenly over tortillas. Top with 1/2 (2 c) of the shredded cheese. Layer the remaining tortillas over meat and cheese. Repeat above process with remaining meat and cheese.

Bake for 1 hour or until done.

Makes 10 servings.