Pasta Salad

February 4, 2012 by

This recipe is quite versatile. Add whatever veggies, cheese or meat you want – there are no set rules. If using a large, diced tomato, don’t add until just before serving. Enjoy!

1 lb. pre-cooked pasta – elbows, corkscrew, tri-colored, etc.
1 small red pepper – diced
1 small green pepper – diced
1 small can sliced black olives – drained
1/2 cup pitted, green olives
1/4 lb. diced yellow cheddar
1/4 lb. diced Provolone
1/4 lb. diced Genoa Salami
1 8 oz. bottle of Italian Dressing

While cooking the pasta, add all the other ingredients to a large bowl, set aside. Drain and rinse the pasta under cold water. Add to bowl and mix very, very well. Cover with plastic wrap and refrigerate several hours or even overnight – the longer the better.

Filed Under: Frontpage, Macaroni / Pasta

Breaded Chicken Cutlets

January 28, 2012 by

A great way to prepare chicken and stays juicy as long as you don’t overcook. If you have any leftover, they make great sandwiches the next day, or slice them into strips and add to a green salad.

9 Thin chicken cutlets
1/2 Cup flour
1 tsp. Kosher salt
1/2 tsp. black pepper
2 Eggs
2 Tbsp. water or milk
1 Cup seasoned breadcrumbs
1/2 Cup grated Parmesan or Pecorino Romano
Couple Tbsp. butter
Couple Tbsp. extra virgin (or regular) olive oil

Rinse chicken pieces & pat dry; put aside.
On 3 separate pie plates (or shallow dishes or regular plates):
Plate 1: Mix the flour, salt & pepper together with a fork.
Plate 2: Mix the eggs & 2 Tbs. water or milk together with a fork.
Plate 3: Mix the breadcrumbs & cheese together with a fork.
Melt 2 tbsp. butter & 2 tbsp. oil together on medium heat in a large non-stick skillet.

Using 1 cutlet at a time, dip it in the flour – shaking off excess, then the eggs & water – shaking off the excess, then the breadcrumb mixture – shaking off the excess. You can fit about 3 good-sized cutlets in the pan at a time; this gives you 3 batches.
Place in pan and turn the heat to med-high cooking till brown – this takes about 3-4 minutes per side. We like ours a nice deep golden brown. Turn over & cook the other side same way.

You will probably add some more butter and/or oil to the 2nd and 3rd batches.

Filed Under: Chicken, Frontpage

Quick Dinner Rolls

January 24, 2012 by

These can be started and on your table in a little over an hour. What’s better than that?

3 1/2 to 4 cups flour
3 Tbs. sugar
1 tsp. salt
2 packages of yeast (4 1/2 tsps.)
1 cup milk
1/2 cup water
1/4 cup butter

Measure the milk, water, and butter in a glass bowl – microwave for 2 minutes. It’s okay if the butter is not fully melted.

In a large bowl, mix 1 1/2 cups flours, sugar, salt and the yeast. Add the milk misture and mix briskly for about 2 minutes; stir in enough flour to make a soft dough. Turn dough out onto the floured countertop and knead until smooth. Lightly greas a 9 x 13 pan, plop the dough in, cover with a towel and let rise for about 20 minutes. Meanwhile preheat your oven to 350 degress.

Punch dough down, break off about 12-15 balls of dough, roll around in your hands to make nice, even rolls and place in the pan – it’s okay if they touch. Cover again with the towel and let rise for 15 minutes. Lightly sprinkle with flour and bake for about 35 minutes – until golden brown.

 

Filed Under: Breads - Yeasted, Frontpage

Oven Omelet

January 4, 2012 by

If you believe you can’t make an omelet or you just want a change, try this. It’s delicious and no-fail.

4 eggs – separated
1/2 cup milk
1 Tbsp. flour
Pinch of salt
Pinch of sugar
2 Tbsp. butter

Preheat your oven to 350 degrees. Separate the eggs. Beat the yolks with the milk, flour, salt and sugar. Beat the whites until stiff not dry. Place a large nonstick ovenproof skillet over medium heat and add the butter. When it has melted, fold the egg whites into the yolk mixture very gently. Pour this into the skillet and cook for 2 minutes – do not stir. Then transfer it to the oven. Bake until puffy and browned on top about 15-20 minutes. Cut into pie-like wedges and serve.

Filed Under: Breakfast / Brunch, Frontpage Tagged With: , ,

Barbecue Smokies

January 1, 2012 by

Ah, another easy slow cooker recipe.  Wow.

2 lbs. (or 2 14 oz. pkgs.) mini smoked sausages
28 oz. bottle barbecue sauce
1 1/4 cup water
3 Tbs. Worcestershire sauce
3 Tsb. steak sauce
1 tsp. garlic powder

Place everthing in your slow cooker, mix well, simmer for 6 hours.  Yes, that’s it.

Filed Under: Appetizers / Snacks, Crock Pot / Slow Cooker, Frontpage, Holidays & Special Occasions Tagged With: , , ,

Mac ‘n Cheese

December 27, 2011 by

A classic with a twist.

1 pound elbow macaroni
4 1/2 cups whole milk
2 sprigs of fresh thyme
2 cloves minced garlic (jar is fine)
3 Tbsp. butter
3 Tbsp. flour
4 1/2 cups shredded sharp orange cheddar
1/4 cup chopped fresh flat-leaf parsley
1/2 cup Italian bread crumbs
Salt & pepper to taste

Preheat your oven to 375 degrees. Grease a 9 x 13 baking dish. Cook the macaroni according to directions on box, drain & set aside .In a saucepan, heat the milk with the sprigs of thyme  and the garlic. In a separate large skillet, melt the butter, then whisk in the flour and cook for 1 minute. Remove the thyme from the milk mixture and discard; then whisk the milk mixture into the butter & flour and keep whisking until it is smooth. Stir in only 4 cups of the cheese and cook until cheese is melted. Add salt & pepper to taste. Add the macaroni and the parsley; mix it all then place into the baking dish. Sprinkle the last of the cheese – the 1/2 cupon top then sprinkle breadcrumbs on top of that. Bake uncovered for 30 minutes – or until hot & bubbly.

Filed Under: Frontpage, Macaroni / Pasta

Savory Bread for Christmas (or Anytime!)

November 30, 2011 by

Perfect to serve for any day for brunch, but especially colorful for Yuletide or Christmas morning.

3 cups all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. ground black pepper
2 cups grated provolone cheese
4 eggs
1/2 cup evaporated milk OR you can use half-n-half
1 heaping tsp. minced garlic
1/4 cup chopped green onions OR green pepper
1/4 cup chopped roasted peppers or pimentos (from the jar is fine)

Preheat oven to 350 degrees. Grease or parchment paper line a cookie/baking sheet.

Whisk/mix together the flour, baking powder, salt, pepper, and cheese. In a separate bowl, beat the 4 eggs, but reserve 2 Tbsp. to brush on loaf. Add in the eggs, mix in milk, garlic and the veggies stirring to make this into a soft dough. Turn out onto a floured surface and form into a log shape (about 8-10 inches long) place on the baking sheet. Brush on the reserved egg.

Bake for about 35 minutes or until it’s golden brown. Cool thoroughly on a rack. Serve and enjoy!

**Be creative and sprinkle in other spices if you wish. McCormick’s has great new stuff like basil & garlic, seasoned salt, etc. Experiment and have fun. Use different cheeses. Whatever works for you! Merry Yule!

Filed Under: Autumn & Winter, Breads - Quick, Breakfast / Brunch, Frontpage, Holidays & Special Occasions Tagged With: , ,

HAPPY THANKSGIVING!

November 22, 2011 by

Filed Under: Frontpage, Holidays & Special Occasions

Meatloaf

November 17, 2011 by

Good, old-fashioned meatloaf with a twist, of course. Slightly cooking some veggies before adding them.

2 Tbsp. butter
2 Tbsp. olive oil
1/2 green pepper, diced
1/2 red pepper, diced
1 small onion, diced
2 tsp. minced garlic
1 1/2 lbs. ground beef
2 eggs
3/4 cup seasoned bread crumbs
1 tsp. kosher salt
1 tsp. ground black pepper
8 oz. jar tomato sauce
Preheat the oven to 350 degrees. Lightly grease a 9 x 13 pan or similar one with sides. Melt butter & oil in small non-stick skillet. Add peppers & onion and saute for 10 minutes. Add garlic and cook for 1 more minute. Remove from heat and set aside to cool off. In a large bowl, add the ground beef, eggs, bread crumbs, salt & pepper. With a spatula, scrape the cooked veggies into the bowl. Mix gently but well with your hands. Place into pan. Pour half the sauce over top and gently spread around onto loaf. Bake for 30 minutes; pour rest of sauce over top. Bake 30-45 minutes more, or until done. Remove from oven. Let cool 10-15 minutes before slicing.

 

Filed Under: Beef, Frontpage

Roasted Chicken

November 13, 2011 by

I don’t buy the larger-sized roasting chickens. Instead I buy the smaller 3-1/2 pounders and roast 2 at a time. If that’s not possible, just re-size the recipe for your needs.

2) 3-1/2 pound chickens
1 head garlic, unpeeled and divided in half
1 lemon – sliced into fourths
4 Tbsp. butter – softened
Thyme – dried or fresh
Salt & Pepper
1-2 14oz. cans chicken broth

Preheat your oven to 375 degrees. In a large roasting pan, on the rack, place the chickens. Stuff half of the garlic and half of the lemons into each chicken. Rub 2 Tbsp. of butter on each chicken. Sprinkle dried thyme or layer fresh thyme, and salt & pepper over each bird. Be liberal with the salt & pepper. Carefully pour 1 can of the chicken broth in the bottom of the pan. Cover with foil and place in the oven for 1 hour. Take cover off, check pan to see if more broth is needed and baste. Place back in oven. Keep checking at 30 minute intervals and basting. Cook until done.

Filed Under: Chicken, Frontpage
« Previous Page
Next Page »