Chicken & Spinach Rollups

July 28, 2007 by

These take a little bit of prep work but are so delicious I never mind the mess.


8 chicken cutlets
8 slices bacon, cooked till almost done and still pliable
1 box frozen spinach, thawed & drained
1 small onion, chopped
2 large eggs
2 Tbsp. Pecorino Romano or Parmesan
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 of a can of cream of celery soup
8 ounces of sour cream
8 toothpicks


Preheat your oven to 350 degrees and grease a 9 x 13 pan. Fry the bacon then place 8 pieces on a paper towel lined plate – I fry a whole package and just save the rest for salads, nibbling, or the dog.


While the bacon is frying, empty the spinach, eggs, cheese, garlic powder, and pepper into a food processor (or you can place in a large bowl) and give it a blitz or two to mix it up. If using a bowl, mix thoroughly. Make at least 8 spinach balls and set aside; you’ll probably have more than 8.


Lay down a piece of bacon, place a piece of chicken on top, place a spinach ball on the chicken and roll them up, place in the greased pan and secure with a toothpick.


Mix the 1/2 can soup and the sour cream together and spoon over the chicken and kinda spread it around gently. Cover with foil and place in the oven. Cook for 30 minutes covered, remove foil and bake for 30 minutes more. Your family will love you!

Filed Under: Chicken

Sausage & Potatoes

July 23, 2007 by

This is mixed together in one pan and roasted. Great for cooler weather.

8 links sweet Italian sausages (or a mix of hot & sweet)
6 medium sized potatoes, peeled and cut
1 large onion peeled and sliced
Heaping Tbsp. of minced garlic
1/4 cup extra virgin olive oil
1 Tbsp. kosher salt
2 tsp. black pepper

Preheat oven to 400 degrees. Slice each sausage into 1/2 inch slices and toss in pan. Toss in potatoes, onion and garlic too. Sprinkle the olive oil and salt & pepper over everything. Mix up well with your hands. Place in the oven for 1 hour 10 minutes.

Filed Under: Pork

Wheat Pasta

July 22, 2007 by

Okay, I keep seeing those new yellow boxes of wheat pasta on the shelves at my grocer so I thought I’d try one. I bought Penne Plus Wheat Pasta by Barilla. I cooked it according to the package directions, then used it instead of my regular Barilla for my Macaroni Salad. Here’s the result:


On a scale from 1 to 5 with 1 being yuck and 5 being delicious, I must say that the pasta tasted a whopping 5. I really was expecting something totally different, but to my happy surprise, it really tasted good.


I don’t know that I’d try it with tomato sauce. If I do, I’ll let you know; if you have, please let me know. Thank you.

Filed Under: A Few Tid Bits

Pork Chops II

July 19, 2007 by

This second pork chops recipe is oven baked because I use much thicker cuts than I do for the Pork Chops I recipe. These are truly moist and mmmmm, good. We have them with Stove Top brand stuffing and of course, apple sauce.


6 slices bacon (Bacon Bits are fine)
6 large pork loin chops
Kosher salt
Ground black pepper
2 apples, skinned and sliced
1/3 cup brown sugar
2 Tbsp. flour
1 cup cold water
1 Tbsp. cider vinegar
1/4 tsp. poultry seasoning


Preheat your oven to 350 degrees. In a skillet, fry the bacon till crisp then drain and crumble the bacon. OR, add about 3 Tbsp. vegetable oil (NOT olive oil) to the pan and let it get hot.


In the bacon grease or in the hot oil, brown the chops on both sides for about 5 minutes each. Place them in a baking dish, sprinkle to taste with the kosher salt & pepper. Holding the peeled apple over the pan with the chops in it, with a small knife, just slice off chunks and drop onto the chops, then sprinkle all over with the brown sugar. Set aside.


Add the flour to the grease/oil in the skillet and stir over med-high heat for 1 full minute. Add the water, vinegar and poultry seasoning and cook until thickened – this will only take about 2 minutes. Pour over and around the chops, then sprinkle the crumbled bacon or bits over top. Cover with foil and bake for 1 hour or a tad more if the chops are super thick.

Filed Under: Pork

Newsflash!

July 19, 2007 by

BJ’s Wholesale Club is now selling Dunkin’ Donuts Coffee by the 2.5 lb. bagful, which I blend with my regular brand. My “Beverages” category can assist you in making a really good pot of coffee.


Thanks for stopping by!


9/20/07 – Just found out that all the folks in Upstate New York have been able to buy Dunkin’ Donuts coffee at the Food Network’s Award Winning #1 Grocery Store, Wegmans! This fantastic store has grown from a small hometown grocery store to a small village! Wegmans has now expanded into New Jersey and Pennsylvania. If you are able to shop there, consider yourself a very lucky person.

Filed Under: A Few Tid Bits

Griddlecakes – Pancakes

July 15, 2007 by

I’ve never been much of a pancake eater but I realized it’s because those “instant” mixes just don’t measure up to a homemade version. This recipe is very easy, these are staple ingredients you probably have in your cupboards and taste so much better than a box or easy pour carton. See *Notes at the bottom for some tips.


1-1/2 – cups milk – you may not need all of it – see *Notes
4 Tbsp. butter, melted
2 eggs
2 cups all purpose flour
4 tsp. baking powder
4 Tbsp. sugar
1/2 tsp. kosher salt


In a medium bowl, beat the milk, butter and egg lightly. In a separate bowl mix the dry ingredients then add all at once to the milk mixture, stirring it just enough to moisten the flour – lumps are okay, over beating will make tough griddlecakes.


Lightly grease a griddle or frying pan and set it over low-med heat until when you sprinkle a few drops of cold water onto the pan they form rapidly moving globs.


For small pancakes drop about 2 Tbsp. batter on the pan, otherwise drop about 1/4 cup. Bake until the cakes are full of bubbles on the top and the undersides are lightly browned. Turn them with a spatula then brown the other side. To keep them all warm until you serve, place on a dish in a preheated 200 degree oven.


*Notes:
The amount of milk you use will determine how thick these cakes are. Also, take the milk and egg out of fridge at least 30 minutes before you begin; room temp milk & eggs for this recipe work best.


Buttermilk Griddlecakes
Substitute buttermilk instead of milk and use 1/2 tsp. baking soda instead of the baking powder.

Filed Under: Breakfast / Brunch

Sirloin Patties (a.k.a Hamburgers)

July 4, 2007 by

I’ve tried many different ways of prepping these for the grill, even creating my own hamburg mix but this is the best yet. It sprung out of an “Oh my God, we’ve got company coming – how should I prep these?” It’s simple, to the point, and almost no work. My kind of patties!


Sirloin patties (have the grocer/butcher prepare)
Worcestershire sauce
McCormick’s Montreal Steak Seasoning
A large cookie/baking sheet


Take patties out of package and lay each flat, in a single layer, on your cookie sheets(s).


Sprinkle about 1 – 1 1/2 tsp. of Worcestershire sauce on each; then sprinkle about a teaspoon of the steak seasoning on each. Gently press down with the back of a spatula. Turn each burger over, and repeat. Cover with plastic or foil and place in fridge to “meld” – take out about 30 minutes before grilling.


These taste extra good on onion rolls – Pepperidge Farm sells them.

Filed Under: Beef

Spinach Soup

July 1, 2007 by

This is a recipe that I found and then tweaked. It is really, really good. With some nice crusty bread, mmm.


1 large peeled & chopped potato
1/2 onion, diced
2 + 4 Tbsp. butter
1 lb. bag fresh spinach, washed & stemmed
1/3 cup flour
1 tsp. curry powder – does not over power this dish
4 cups chicken or vegetable broth
1 Tbsp. lemon juice – fresh is best
1 8 oz. container of sour cream – not low fat


In a large pot, melt the 2 Tbsp. of the butter in cook the potato and onion for about 10 minutes. Add the spinach a little at at time, stirring until dark green after each time you add some. Then transfer all this to a food processor or blender – in 2 batches – & whirl it until smooth.


Using the same pan, melt the remaining 4 Tbsp. butter; stir in the flour & curry powder and cook & stir for a full 2 minutes. Slowly add the broth, and now whisk it until it is all mixed well. Stir in the mixture of spinach and lemon until its thick & bubbly – then cook for 1 more full minute.


In another pot – medium sized – place the sour cream and then add 1 cup of the hot spinach mixture- stir well. Scrape the rest of the spinach contents into the pot and heat through but do not let it boil. Serve.

Filed Under: Soups & Stews

Kicked-Up Couscous

June 30, 2007 by

These are strange, tiny pasta dots. Either use the plain original couscous, or use a flavored one. Your couscous, your choice.


1 box of prepared couscous
1/2 small can chickpeas, drained
1 small jar roasted red peppers or pimentos, drained
1 small can black olives, drained
1/2 cup green olives, drained
1/2 cup of crumbled flavored feta – optional
1/4 cup extra virgin olive oil
1 juiced lemon
Kosher salt
Black pepper


Prepare the couscous according to package. then combine it with everything else – tossing with a fork works best. Chill & serve.

Filed Under: Macaroni / Pasta, Salads

Roasted Corn – (in the oven)

June 27, 2007 by

Now I know your probably saying, “What? Why roast it in the oven when I’ve got a grill outside?” Well, my answer would be, “Maybe you need more room, or to try something different.” Only if you asked, of course. This really is good and I hope you give it a try.


8-10 ears corn, including husks
Seasoned Butter – see below


Preheat your oven to 350 degrees. Pull back the husks, but leaving them attached to the stem end. Remove the silk.


Spread the corn kernels generously (though you may still have some left over) with the Seasoned Butter. Pull the husks around the corn and tie a string snugly around the ear, close to the opened end or just pull them closed as best you can.


Lay the corn in a large roasting pan and bake for 40 -50 minutes. Remove the strings and remove the husks and serve.


Seasoned Butter – Combine well
1/4 cup (1/2 stick) butter or margarine, softened
2 1/2 tsp. kosher salt
1-1/2 tsp. dried oregano
1/2 tsp. garlic salt


Please feel free to substitute whatever herbs or spices your family prefers. Sometimes adding a tsp of dried tarragon or seasoned salt is great, too.

Filed Under: Vegetables
« Previous Page
Next Page »