This whole site is being revamped and redone. We will launch in a few months. You can still look-up recipes in the interim.
ON VACATION!
June 1, 2014 by
Happy June! I will be on vacation this week, so please check back after the 8th of June.
Thanks for your patience.
Barbecue Sauce for Chicken
May 29, 2014 by
A simple, easy, homemade barbecue sauce that is delicious!
1/2 cup ketchup
1/3 cup molasses
1/4 cup yellow ballpark mustard
1 Tbsp. cider vinegar
1 tsp. Worcestershire sauce
1 tsp. soy sauce
6-8 pieces of chicken
Whisk all the ingredient together in a large bowl. Add your chicken pieces and turn to coat. Place in fridge to marinade or grill them now.
Pillsbury Savory Circles
May 25, 2014 by
These delicious tasty little rounds and will go great alongside almost any pasta & sauce recipe, even with a cold macaroni salad. Perhaps a much needed change from the traditional garlic bread.
1 tube-type can (12 oz) refrigerated buttermilk biscuits
1/2 cup (1 stick) softened butter or margarine
1/4 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. garlic salt
1/4 tsp. dried oregano
1/4 tsp. onion powder
Preheat your oven to 400 degrees.
Pop open the can of biscuits, separate them and place them on 2 ungreased baking sheets. Flatten the biscuits into circles about 4 inches – that’s why you’ll need 2 baking sheets. Let them rest about 5 minutes while you make the topping.
Combine the softened butter, and everything else. Spread about 1 tablespoon of this mixture over each circle, about 1/2 inch from the edge. Bake for about 15 minutes – or until golden brown. Serve.
Marinara Sauce
May 21, 2014 by
This sauce can be made in a little over 1 hour. It presents very well on its own, but is so good with my meatballs. I can hear Frank singing in the background.
2 28-oz. cans Italian crushed tomatoes
1/4 cup extra virgin olive oil
2 oz. fatback or salt pork OR 2 Tbsp. bacon fat*
1 small onion, diced
2 minced garlic gloves
Kosher salt & pepper to taste
1/2 tsp. dried oregano
4-6 fresh torn basil leaves – (optional, but very good)
Pour oil into large pan and heat over medium-hight heat. Add the bacon fat or salt pork. If using salt pork, saute for 5 minutes then remove and discard.
Add onion and saute for 3 minutes. Stir in the garlic – sizzle for about 30 seconds. Add tomatoes, salt, pepper, and oregano. Stir. Turn up heat to high, bring to a boil then immediately reduce to simmering and cook for 1 hour. Sauce will thicken up. If you add meatballs, add them at the 30 minute mark, then cook for 30 minutes more. Stir in the basil, if using, and warm for 1 minute.
*Whenever we cook bacon, I strain & pour the fat into a container I keep covered in the fridge for use with this and fried chicken.
Meatballs
I have tried so many different recipes and ways of making meatballs. I added sausage, I played around with different spices and the “keep it simple” way is still the best way to go. These are outstanding. Please try to use the best ground beef you can get. It does make a difference.
1-1/2 lbs. ground beef
2 large eggs – beaten
1 large minced garlic clove
1/2 cup grated Pecorino Romano
1/2 cup plain bread crumbs (do not use seasoned)
2 Tbsp. chopped flat-leaf parsley (preferably fresh)
1 tsp. kosher salt
Ground black pepper
1/4 cup extra virgin (or not) olive oil
In a large bowl, beat the eggs, then add in everything up to the olive oil. Mix it thoroughly together with your hands. Shape the mixture into small (walnut sized) balls. You will need to occasionally wet your hands with water so mixture doesn’t stick. Set them all on a tray or plate while you heat the oil.
Heat the olive oil in a large heavy skillet over medium heat. Add the meatballs and fry them until they are browned on all sides. This is going to take about 15 minutes. Carefully transfer them to a plate or tray with tongs. Carefully transfer them to your sauce (or mine) and cook through, about 30 minutes.
Sandy’s Baked Macaroni
May 17, 2014 by
Ah, such a nostalgic 70’s dish. Use a large spoon to scoop up a serving and eat alongside garlic bread and a green, crunchy salad.
1 box ziti pasta
1-1/2 lb. ground beef
2 jars marinara sauce (I use Paul Newmann’s)
1/4 cup grated Parmesan cheese
1 medium-sized bag shredded mozzarella
Preheat oven to 350 degrees and take out a large baking pan, set aside.
Meanwhile, cook pasta as package directs and in a separate skillet, brown the ground beef, drain. Into a large bowl, combine all the ingredients up to the grated cheese and mix well. Spread into large baking dish, sprinkle mozzarella cheese on top. Cover with foil and bake about 30 minutes, until bubbly. Remove foil and bake 5 minutes longer. Let sit 10 minutes before serving.
Pork Spice Rub
May 13, 2014 by
You may never use another rub again, it’s that good.
2 Tbsp. paprika
1 Tbsp. kosher salt
1 Tbsp. ground black pepper
1 Tbsp. cumin
1 Tbsp. chili powder
1 Tbsp. brown sugar (dark brown is better)
1/2 Tbsp. cayenne pepper
1-2 Tbsp. extra virgin or regular olive oil
Take out the meat you will be using and place in a pan. Combine all the spices together in a small bowl and set aside. Spread the olive oil all over the meat, then sprinkle the spices over and rub in an all over the meat, using all of the spices. Cover pan and place in fridge several hours or overnight. Prepare meat either on grill, rotisserie or oven – whatever you wish. Enjoy.
Linda’s Baked Chicken
May 9, 2014 by
While working out the ingredients, my sweet little dog was sitting on the floor at my feet impatiently waiting for the chicken to go in the oven – chicken being his all time favorite. Because I know that onions are lethal to dogs, I decided to change the recipe just a bit for my little Angus boy. So, you can either omit onions or add them as you will; it baked up beautifully and deliciously both ways. This is really good hot or cold.
1) 3 1/2 – 4 lb. chicken, whole or in pieces
1 can tomato soup
1/2 cup ketchup
1 Tbsp. dried Italian seasoning (or 1/2 cup Italian salad dressing)
1 cup water
2 Tbsp. garlic powder
2 Tbsp. paprika
1 tsp. kosher salt
1 tsp. ground pepper
1 large, whole onion peeled & sliced
Preheat your oven to 350 degrees and take out a roasting pan with a rack (for the whole chicken) or a baking dish with sides for the pieces. Rinse the chicken, pat dry, and place in the pan.
Into a large bowl, combine all the ingredients up to the onions (if using) and slowly pour and spread over the chicken. Add 1-2 cups of water to the bottom of the pan if using a rack. Place onion slices on top and all around the chicken.
Place in the oven for 1-1/2 hours, or until done, basting occasionally.
Simply Brownies
May 5, 2014 by
Sometimes you want a brownie that isn’t gooey – this is that brownie. It has a deep, rich chocolate flavor but is not overly sweet; more of a grown-ups brownie but the kids want seconds, too.
8 ounces unsweetened chocolate
12 Tbsp. ( 1-1/2 sticks) unsalted butter
2 cups sugar
4 large or extra large eggs
2 tsp. pure vanilla extract
1 1/2 cups flour
1 tsp. baking powder
1 cup chocolate chips
1 cup chopped walnuts or pecans
9 x 13 throw away aluminum pan from the grocery store (optional)
Preheat your oven to 350 degrees. Lightly grease a 9x 13 pan (aluminum throw away kind does not allow the bottom of your brownies to burn). In a medium pan melt the butter and chocolate, set aside to cool for about 10 minutes.
Into a large bowl place the sugar, eggs & vanilla, and with an electric mixer beat on medium-high for 3 minutes, add the melted chocolate & butter and beat that in well, too. With a wooden spoon, mix in the flour, baking powder and chips. Spread in the pan and sprinkle the chopped nuts on top, gently pressing down to kinda have them stick into the chocolate. Or, you can can add them into the mix when you add the chips, I just prefer them on top of the brownies.
Bake for about 35 minutes or until a toothpick or knife inserted near the center comes out with some moist crumbs. Place on a rack to cool completely then slice and serve.
Three-Bean Salad
April 17, 2014 by
This 1950’s classic should never be forgotten. My family loves it, so will yours. Here’s my version.
1/2 cup white vinegar
1/4 cup white sugar
1 tsp. dry mustard
3/4 tsp. celery seed (NOT celery salt)
1/4 cup canola oil
2 ribs celery, chopped
1 green pepper, diced or sliced
1 small red onion, diced or sliced
1 15-oz. can kidney beans – drained & rinsed
1 15-oz. can green beans – drained & rinsed
1 15-oz. wax beans (OR use another can of green) – drained & rinsed
Kosher salt & black pepper to taste
Whisk together the vinegar, sugar, dry mustard and celery seed in a medium to larger sized bowl. Drizzle in the oil while you are whisking – this forms a smooth dressing. Add the chopped celery, green pepper and onion.
Get out your colander to drain and rinse contents of all the beans. Add them to the bowl and gently toss around and season with the black pepper and kosher salt. Cover with plastic wrap and keep in fridge for at least 6 hours. The longer the better because you want these flavors to meld.
Serve.