Monday, November 20, 2017

Super simple Bacon Bow Tie Crackers


Oh so simple and tasty, you won't be able to eat just one.  Found
these in my fall Southern Living magazine and had to try them.  Very easy to make with just two ingredients.  I think that these will be our Thanksgiving appetizers.  Give them a try.

8 thin bacon slices
24 club crackers


Preheat oven to 250 degrees.  Cut each bacon slice into 3 pieces. Wrap each piece around the narrow end of each cracker overlapping ends.  Arrange in a single layer, seam side down on wire rack set in a rimmed baking sheet.

Bake in preheated oven until bacon is crisp and look like bow ties, about 1 1/2 hours.  Let cool 5 minutes.

Wednesday, November 8, 2017

One Pan Sausage and Penne Skillet

Hubby asked me to create a Pinterest board for One Pot Meals.  This is one of the first recipes that we added to it.  To me, a one pot meals are easy clean up, easy meal planning and something that is hearty and delicious as the days get shorter and colder.  Just add a salad and beverage and you should be all set.  And with a pasta dish our son is always happy.  If he is working after school he will call  and ask what dinner was.  If we say Pasta, then he doesn't bring home something from work.  


INGREDIENTS

4 links Italian turkey sausage
1/2 medium onion, finely diced
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1/2 cup frozen spinach, thawed and squeezed dry (Optional)
1/2 teaspoon salt
1 teaspoon dried parsley
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
2 cups crushed tomatoes
3 cups low sodium chicken broth
5 cups Penne  pasta
1 1/2 cups shredded mozzarella cheese

INSTRUCTIONS

Remove turkey sausage from casings and fry in large skillet over medium-high heat until crumbled and brown, about 2-3 minutes. Add onion and garlic and cook until softened, about 2 minutes.
Add spinach, red pepper flakes, salt, parsley, oregano, basil, tomatoes and broth and stir until combined. Stir in the pasta. Bring to a simmer, reduce heat to medium and cover. Cook, stirring often, until pasta is tender, about 12-15 minutes (smaller pasta will take less time). Top with cheese, cover and let sit until cheese is melted. Serve.

Monday, October 16, 2017

Wiener Schnitzel

One of my son's favorite dinners is Wiener Schnitzel, so when hubby was away for a couple of weeks for work, I catered to him.  This is pretty easy to make and very tastyUsing the pork tenderloin and cutting it small pieces and pounding it down to small rounds gives you the scallop size you need for this recipe. Topping it off with fresh lemon juice keeps it moist, but you can also use a dipping sauce or dressing as well.  

And don;t confuse this recipe with our little wiener dog! 



Ingredients


1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini
1/2 cup flour

3 large eggs, lightly beaten
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
3 tablespoons sunflower or canola oil
3 tablespoons butter
1 lemon


Directions

Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.

Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.


Tuesday, September 26, 2017

Chicken Casserole - An oldie but a goodie



How many of you have recipes still on cards and use them frequently?  Haven't we moved on to the electronic age and look up our favorite recipe on the internet or Pinterest?  Well this one is classic.  I believe that it was from right after we were first married some 26 years ago.  Hubby asked for a recipe that used cooked chicken.  I looked around Pinterest but then remembered I had a couple of older recipes in my recipe box.  This wasn't the first one I was thinking of, but it caught my eye.  I think I would rename it Chinese Chicken Casserole.


Ingredients

2 1/2 cups chicken, cooked and diced
1/2 cup chopped onions
1 1/2 cup chopped celery
2 cans cream of mushroom soup mixed with 1/2 cup warm chicken broth
Salt and Pepper to taste
1 large can of chow mien noodles
1/2 cup cashews

Directions

Combine all ingredients reserving 1/4 cup noodles for topping.  Place in 1/1/2 or 2 quart casserole.  Bake for 45 minutes at 375 degrees. Sprinkle reserved noodles on the last 15 minutes of baking. 


Monday, September 18, 2017

Raspberry Almond Crumb Tart for the birthday boy!



What does the Birthday Boy get for his special birthday treat?  How about a Raspberry Almond Tart!  Shame on me that I did not ask him what he wanted for his birthday cake, but I think I know him pretty well.  In the past we have had a Raspberry pie for his special day so why not try and make a Raspberry Tart on my own.  I still love to bake and make a special treat now and then even though he has taken over the kitchen quite a bit lately.  This is adapted from Eating Well and was pretty easy to make.  I prepared this the day before his birthday and because we had our last "Meet the Teacher" night to attend right after work on the actual day.  That is right - 17 years of meet the teacher if not for both of the kids, then one of them.  When we finally got home, dessert was waiting and was very tasty.  Present too!

Ingredients  for  8 servings

½ cup sliced almonds, (skins on) 
6 tablespoons granulated sugar 
1⅓ cups plus 2 tablespoons all-purpose flour, divided
 ½ teaspoon salt
 6 tablespoons cold unsalted butter, cut into ¼-inch pieces
 1 large egg yolk
 1 teaspoon vanilla extract 
¼ teaspoon almond extract
 4½ cups fresh or frozen (not thawed) raspberries 
1 teaspoon confectioners’ sugar

Preheat oven to 400°F. Lightly coat a 9-inch removable-bottom tart pan with cooking spray. 

Combine almonds and sugar in a food processor; pulse until the almonds are finely ground and incorporated with the sugar. Set aside ½ cup of the mixture. Add 1⅓ cups flour and salt to the remaining sugar mixture and pulse briefly to blend. With the motor running, add butter a few pieces at a time until well incorporated. Stir egg yolk, vanilla and almond extracts together in a small bowl until blended. 

With the motor running, add to the processor and pulse until the mixture begins to clump and form a dough, about 1 minute (the mixture will look like crumbly sand). Set aside ⅓ cup of the mixture for the topping. Transfer the remaining dough to the prepared tart pan; spread evenly and press firmly into the bottom and up the sides to form a crust. 

Add the remaining 2 tablespoons flour to the reserved almond mixture; stir to blend. Gently toss raspberries with 2 tablespoons of this mixture in a medium bowl until coated. Spread the berries evenly in the tart pan. Sprinkle the remaining almond mixture over the berries. Pinch the reserved dough into small clumps to make crumbs and sprinkle the crumbs on top of the berries. 

Bake the tart for 15 minutes. Reduce the oven temperature to 350 degrees and bake until the crust and crumbs are golden brown, about 45 minutes more. Let cool on a wire rack for about 30 minutes. 

Serve warm or at room temperature. Remove the pan sides; place confectioners' sugar in a fine sieve and dust the tart just before serving.

Monday, September 11, 2017

Baked Ravioli Lasagna


How easy can this get!  4 ingredients, a little prep time, then 30 minutes in the oven. Plus this is perfect now that the weather is slowly beginning to change.  Think if it as a little bit of comfort food when you don't have the time to make real lasagna from scratch.  We are making this extra special by using one of our favorite sauces from a little restaurant that recently closed.  Canale's traditional sauce is my hubby favorite and we stocked up before they closed their local restaurant.  They still have the original restaurant but that is about 45 minutes away from our house.  It is good thing though that we can get the sauce at the local grocery store.  

So, give this a try and let me know what you think.  


Easy Ravioli Lasagna



1 – 25 oz package frozen cheese ravioli
1 lb cooked ground beef
4 cups shredded mozzarella cheese
1 quart or 32 oz tomato sauce


Preheat oven to 350. Spray 9″x 13″ baking pan with non stick cooking spray. Pour a thin layer of sauce on the bottom of the pan. Layer with half ravioli. Pour 1/2 of the remaining sauce over mixture and 1 cup of cheese. Add half the cooked beef.  Layer remaining ravioli on top of sauce. Layer 1 1/2 cups cheese, top with cooked beef and remaining sauce. Add remaining 1 1/2 cup cheese to top of casserole.

Bake at 350 for 30 minutes.  Top with a little fresh basil.

Monday, August 28, 2017

Peppermint Stick Ice Cream

Christmas Time in the Summer!  

Who doesn't like homemade ice cream?  What about Peppermint Flavored?  This is one of my favorite flavors and reminds me of when I was a kid going to Howard Johnson's for Ice Cream.  Mom, Dad and I would go in to the one nearby and sit at the counter and get a dish of ice cream.  Now I did like the Swiss Chocolate Almond flavor and use to play this game with Mom on how many almond pieces we would get, but my all time favorite was peppermint stick.  

Around here you only see this at Christmas Time.  So this past Christmas season, i picked up a couple extra boxes of peppermint sticks for just this occasion.  We unwrapped them, put them in a storage bag and then into another Ziploc bag.  Took out the meat tenderizer and went to work crushing the sticks to bite size chunks.   Too bad I didn't make this in June for Leon Day


Prepping the ingredients

Crushing the peppermint sticks



PEPPERMINT STICK ICE CREAM

Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to
“ripen” in freezer.

Makes about ten 1/2-cup servings.

 Ingredients


1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1/2 teaspoons pure vanilla extract
1 teaspoon peppermint extract
3/4 cup crushed hard peppermint candies

Directions

In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low
speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the
machine ON, pour mixture into freezer bowl through ingredient spout and
let mix until thickened, about 25 – 30 minutes. Add the crushed peppermint
candies during the last 5 minutes of mixing