Where Can I Let My Dough Rise?

June 13, 2007 by

This is sometimes a pain in the butt for me, too. Where can I leave a bowl of dough where it won’t get knocked around and still keep it warmish. Well I got an idea. . .


While you’re getting your ingredients ready, preheat your oven to 200 – 250 degrees for about 15 minutes. Make your dough, but place it in a container that is oven proof. Cover the top with a dampened cotton towel, or plastic, etc., and then place in the oven. MAKE SURE THE OVEN IS OFF! I also prop the door with a wooden spoon so the oven isn’t too hot for the dough.


I’ve also placed the covered bowl on top of my fridge because that’s a warm spot, too.

Filed Under: A Few Tid Bits

Room Temperature

June 13, 2007 by

When a recipe calls for room temperature eggs, butter, etc., the best way to do this is to leave the items out on the counter for 30 – 60 minutes, depending on what time of year it is. This is pretty safe to do for 60 minutes in the cooler months, but in the warmer months, 30 minutes should do it.


Butter blends/mixes much easier when you let it get to room temperature. I sometimes nuke it, but more often then not, I accidentally melt it instead!

Filed Under: A Few Tid Bits

Hardboiling Eggs

June 13, 2007 by

Place the amount of eggs needed into a pot large enough to hold them comfortably. Carefully add cold water to cover them about an inch.


Place on stove and crank heat to high. As soon water comes to a full boil, remove from heat, place on a rack, cover and let sit undisturbed for 30 minutes.


Using lid, strain/drain hot water out, place pan into sink and run cold water until it keeps overflowing in pot for about a minute. Peel eggs and place on a paper towel or clean dish towel to dry off a bit. Now they’re ready.

Filed Under: A Few Tid Bits

Egg Salad by Ray

June 13, 2007 by

Though it’s an everyday kind of meal, we love egg salad in our house. My husband is the official egg salad maker, but tonight he wasn’t home in time for me to “throw” this together for dinner. Yes folks, we’re having fabulous egg salad for dinner, along with some sides to jazz it up. Here is my rendition of hubby’s salad. (I did call him on his cell to ask exactly what it is that he adds).


13 hardboiled eggs (why 13? cause 1 always breaks)
1 1/2 cups Hellmann’s Mayo
1 tsp. kosher salt
1 tsp. cracked black pepper
1/4 tsp. garlic powder
Sprinkling of paprika
1/8 tsp. of cayenne pepper (it adds just the right flavor)
Fresh, big lettuce leaves – optional
Slices of tomato – optional
Thin slices of Swiss, American, Provolone – optional


Cook and peel the eggs. Add them to a large bowl and mash them well with a potato masher or a fork. Add all the other ingredients and mix really, really well.


Spread on bread with optional ingredients. Add more black pepper.

Filed Under: Salads

Creamed Spinach

June 10, 2007 by

This recipe uses frozen spinach, and you don’t even have to thaw it. Can be doubled easily.


1 Tbsp. butter
2 10 oz. packages of frozen spinach
2 minced garlic cloves (from the jar)
1/2 Tbsp. flour
1/2 cup milk, cream, or half-n-half
Ground pepper
Pinch of ground nutmeg


In a large nonstick frying pan, melt the butter. Plop the 2 packages of spinach in and gently cook on medium-low until they are thawed/cooked. Add the garlic and cook about a minute more. Sprinkle the flour over the spinach and stir it in well. Cook for about 2 minutes. Add half the milk and cook about 1 minute longer.


In your blender or food processor, add the spinach mixture with the rest of the milk and blend until pureed, this takes about 2 minutes. Push down occasionally with a rubber spatula.


Transfer back to the pan and stir in the spices. Heat till bubbling then pour into a serving bowl.

Filed Under: Vegetables

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June 8, 2007 by

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Filed Under: Frontpage

Easy Macaroni & Cheese

June 4, 2007 by

img_0035.jpgStir, pour, bake – that’s just about it.

1 lb. cooked small pasta (for the picture is used Barilla small bow-ties)
1 stick butter – NOT margarine
2 cups half-n-half
3 large eggs
1 tsp. kosher salt

1 tsp. black pepper
1 1/2 lbs. shredded sharp cheddar (I used white)
1/2 cup grated pecorino Romano or Parmesan cheese
Sprinklings of paprika for color – it needs it!

Preheat your oven to 350 degrees. Get out a large pan. Cook the pasta according to package then drain – don’t rinse! Meanwhile, place the butter in the pan and put in the oven to melt – takes about 5 minutes. Then place the drained pasta in the pan and mix well to combine. Reserving 1 cup of the cheese, sprinkle all the rest + the grated cheese, over top of pasta. Whisk the half-n-half, eggs, salt & pepper together – pour over the pasta; sprinkle the reserved cup over the top; sprinkle paprika over and bake for 20-25 minutes; till cheese is melted and gooey.

Filed Under: Macaroni / Pasta

Spinach Rounds

June 2, 2007 by

If only Popeye had known that this is so much better than the canned stuff. A good way to get the “non-believers” to eat their spinach.


spinach balls


2 eggs – lightly beaten
1 medium onion, chopped fine
2 packages (10 oz. ea) frozen spinach,
    thawed & squeeze/drained well
4 Tbsp. melted butter
2 cups herb-seasoned stuffing mix – (Not the cubed kind)
1 tsp. garlic salt
1/4 tsp. black pepper
1/2 cup Pecorino Romano cheese


Preheat oven to 350 degrees. Lightly grease or parchment paper line a jelly roll (cookie sheet) pan.


In a large bowl, whisk/beat the eggs, then add all other ingredients. Mix well and shape into walnut-sized rounds. Place on cookie sheet and bake for about 20 minutes.

Filed Under: Vegetables

Manicotti & Sauce

June 2, 2007 by

Make your own Manicotti or buy the best you can find (fresh or frozen) then prepare this sauce to ladle over. It can be made in less than an hour. Mmmmm.


2 28-oz. cans Italian crushed tomatoes with basil (I use San Marzano)
1/4 cup extra virgin olive oil
2 oz. fatback or salt pork OR 1 Tbsp. bacon fat* (optional)
1 small onion, diced
2 minced garlic gloves
Salt & pepper to taste
1/2 tsp. dried oregano
4-6 fresh torn basil leaves – (optional, but good)


Pour oil into large pan and heat over medium-hight heat. Add the bacon fat or salt pork. If using salt port, 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.


Stir in the basil, if using, and warm for 1 minute. Serve.


*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.

Filed Under: Macaroni / Pasta

Fried Chicken

June 2, 2007 by

The longer you can let the chicken pieces set in the fridge with the spices on them the better. I do my prep work in the morning then I’m ready to fry at night.


Step 1:
8 pieces of chicken – any combo you want
2 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. garlic powder


Step 2:
1 cup flour
1/2 tsp. black pepper
1/2 tsp. paprika


1-2 cups vegetable oil
1 Tbps. bacon fat (optional)


Rinse the chicken pieces and pat dry, place on a large, rimmed tray.


(Step 1 ingredients) In a small bowl, mix the salt, pepper, and garlic powder together and sprinkle all over the chicken pieces. Cover then place in the fridge for several hours. You really should let this sit no less than 1 hour – it makes all the difference.


(Step 2 ingredients) Place the flour, pepper, and paprika into a large zip lock type plastic bag. One at a time, add the seasoned chicken pieces and shake until it is covered with the flour spice mix.


In a large skillet (cast iron works best), heat the oil & bacon fat over high heat until when a little flour is sprinkled into it, it bubbles. Add the chicken pieces (you’ll have 2 batches) and lower the heat to medium. Cook for about 10-15 minutes per side – nicely golden, turn and cook the other side until cooked through. Remove from skillet and place on paper bags or paper towels to drain. Serve hot or cold.

Filed Under: Chicken
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