Homemade Hamburger Helper Mix (with Variations)

Homemade Hamburger Helper Mix (with Variations)

 

Homemade Hamburger Helper Mix

 

1 1/4 tsp. black pepper

1 T. garlic powder

2 T. dried parsley

1/3 cup instant onion

3 T. onion powder

1 T. salt

1 2/3 cup dry milk

3 1/2 T. beef bouillon

Mix this all up and store in a glass jar or other sealed container.

 

Use 1/2 cup for each pound of ground meat.

 

Basic recipe:

 

1 pound ground beef

1/2 cup of mix (above)

1 to 2 cups noodles (elbow macaroni for example)

1 1/2 to 3 cups water

flavorings

 

Brown and drain the ground beef. Stir in the dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes.

 

Cheeseburger skillet: add 1 cup dehydrated cheese with the dry mix. Or cook as above, then stir in 2 cups grated Cheddar or Colby cheese before serving.

 

Stroganoff: add a bit of 1/2 tsp of onion powder and 1/2 tsp celery salt with the dry mix. Stir in a 1/2 cup fresh or canned mushrooms. After cooking noodles, stir in 1/4 cup sour cream just before serving.

 

Chili: Add one 14.5 oz can diced tomatoes, 1 T. chili powder.

 

Potato variation: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20-30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated.

Creamy Four Cheese Spinach Butternut Squash

Creamy Four Cheese Spinach Butternut Squash

Creamy Four Cheese Spinach Butternut Squash

1 butternut squash

1/2 C. (125ml) vegetable broth

1 C. (250ml) heavy cream

5 garlic cloves (or to taste), minced

1 C. Italian 4 cheese mix

1 C. freshly chopped spinach

Fresh thyme, to taste

Kosher salt and fresh cracked pepper

Red chili pepper flakes (optional)

 

Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a melon baller, leaving a nice border all the way around. Sprinkle each half with salt and pepper. In a large bowl, combine minced garlic, heavy cream with 1/2 C. vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately.

Jerk-Spiced Shrimp with Wilted Spinach

Jerk-Spiced Shrimp with Wilted Spinach

 

12 oz. peeled, deveined medium Shrimp

1 ½ tsp. Jerk Seasoning

2 T. EVOO

1 ½ tsp. minced Garlic

8 C. torn cleaned fresh Spinach

 

Toss together shrimp and jerk seasoning. In large skillet heat 1 T. oil over medium heat. Add garlic and cook and stir for 15-30 seconds. Add half spinach and cook and stir a minute, until spinach wilts. Remove from skillet and repeat with remaining spinach. Add remaining oil to skillet. Add shrimp and cook for 2-3 minutes until shrimp are opaque. Serve shrimp over wilted spinach.

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

grapes

olive oil

kosher salt

fresh thyme sprigs

good rustic bread, sliced into 1/2-inch thick pieces

olive oil

fresh ricotta, preferably homemade

 

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain intact. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)

Vegetarian Thai Red Curry Soup

Vegetarian Thai Red Curry Soup

 

2 T. vegetable oil

1 large red bell pepper, chopped

6 ounces portobella caps, chopped

8 ounces seitan, chopped

2 T. vegan red curry paste

1 heaping C. peeled and diced russet potatoes

4 ounces green beans

3 C. unsweetened coconut milk

3 C. vegetable broth

1 T. tamari

Salt and pepper, to taste

Heaping 1/4 C. fresh basil, chopped

Sriracha sauce, optional condiment

 

Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for about 5 minutes. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes. Add potatoes and green beans and saute about 1 minute more. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving. Garnish with Sriracha sauce for a spicier taste.

Mini Tomato Tarts

Mini Tomato Tarts

Mini Tomato Tarts

2 T. unsalted butter

1 T. olive oil

1/2 onion sliced

Salt and pepper to taste

2 sheets puff pastry thawed according to package instructions

1 large egg plus 1 tsp. water beaten

2 large tomatoes thinly sliced

1/2 C. pepperjack cheese shredded

Fresh parsley and herbs

 

Melt butter and olive oil in skillet over medium heat. Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside. Preheat oven to 425 degrees. Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet. Brush egg wash on each pastry circle then top each with a tomato slice in the direct center. Next add caramelized onions on top of each tomato slice and sprinkle shredded cheese. Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Top with parsley and herbs if you would like. Cool for a few minutes then serve.

 

Notes: Use a round cookie cutter – They create uniform circles ensuring that you have the same size for each tart and also make the job easier.  It also helps with uniform baking.  If you don’t have a round cookie cutter, you can use the back of an empty can.  Don’t skip the egg wash – The egg wash on the puff pastry will give a beautiful glossy and golden-brown color once the tarts are baked.  This is a crucial step.

Sweet Broiled Salmon

Sweet Broiled Salmon

 

2 T. Honey

2 T. Soy Sauce

2 tsp. Ginger, peeled and minced

1 T. Rice Vinegar or Cider Vinegar

4 Salmon Fillets, skinned, washed and patted dry

Toasted Sesame Seeds

 

Turn on oven broiler. Place the honey, soy sauce, ginger and vinegar in a bowl and whisk to combine. Place salmon fillets in a zip lock bag and pour in the marinade. Marinade for 15 minutes. Place on a foil lined cookie sheet and broil 4-6 inches from the heat for 7-9 minutes. Sprinkle with toasted sesame seeds and serve.

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

1 and 1/2 C. (190 grams) all-purpose flour, spooned & leveled

1 tsp. pumpkin pie spice

1/2 tsp. ground cinnamon

1/2 tsp. baking soda

1 tsp. cream of tartar

1/4 tsp. salt

1/2 C. (115 grams) unsalted butter, softened

1/2 C. (100 grams) granulated sugar

1/4 C. (50 grams) brown sugar

1 egg yolk room temperature

1 tsp. pure vanilla extract

1/4 C. (60 grams) pumpkin puree

For the cinnamon sugar coating:

2 T. (25 grams) granulated sugar

1 tsp. ground cinnamon

 

In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside. In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed. Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. Remove the cookie dough from the refrigerator. Using a 2 T. cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. In a small mixing bowl, whisk together the 2 T. of sugar and 1 tsp. ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets. Bake in separate batches at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Earl Grey Smoked Duck Breast

Earl Grey Smoked Duck Breast

 

 

2 duck breasts

salt

4 tbsp earl grey tea leaves

4 tbsp long grain rice

4 tbsp brown sugar

star anise (optional)

 

Score the fat on the duck breasts and rub it with salt – this will help the fat get crispy later. I find the thickness of fat on a duck breast a bit much if it hasn’t had a chance to get crispy. Next, line the bottom of a wok with 2 layers of tin foil. Mix together the tea leaves, rice, brown sugar, and star anise and add to the wok. This amount should do 1-2 breasts (or possibly 3); if you’re making more, just increase each ingredient in the smoke mixture in an even ratio. Place the duck in a bamboo steamer or on a trivet in the wok & tightly cover with foil. I put a layer of foil over the duck before covering it with the steamer lid to ensure it was almost air-tight. The foil at the bottom should also be tight around the base of the steamer. Over medium to medium-low heat smoke the duck for 12 minutes – this basically just means turn the heat on; as soon as the wok heats up the dry mixture will start smoking. Next, remove the wok from the heat and let it sit 5 minutes still covered, then place the duck fat-side down in a fry pan over medium heat for 5 minutes to crisp up the fat. When that is done, remove the duck breasts and set aside to rest for 5 minutes.

Cheese and Bacon Swirls

Cheese and Bacon Swirls

Cheese and Bacon Swirls

1 pack all butter puff pastry

5 back bacon rashers, sliced into 1 centimeter strips

3/4 tub cream cheese

75 grams cheddar, grated

1 onion, diced

Handful of parsley, chopped

Salt & pepper to season

1 egg, beaten

 

Pre-heat oven to 180C. Line a baking sheet with baking paper. Roll out the puff pastry and spread cream cheese all over the surface. Sprinkle evenly all over with cheddar, onion, bacon rashers, parsley and season with salt and pepper. Then roll up one end until you’ve made a swiss roll. Using a sharp knife, slice up into 1inch segments and place on the baking tray. Brush over with egg wash. Bake for about 20 – 25 minutes until golden.

Chayote and Roasted Poblano Soup

Chayote and Roasted Poblano Soup

2 chayotes

4 C. chicken broth

1 large poblano pepper, roasted and cleaned (click here for a video on how to roast peppers)

1/2 onion

Fresh cilantro (optional)

Salt and pepper

Oregano

Parsley flakes

Cream, green onions and queso fresco for garnish

 

Clean chayotes and boil them in chicken broth until tender. Blend chayotes, poblano pepper, onion and cilantro with about 1 C. of the chicken broth until smooth. Return to the pot with the rest of the broth and bring to a boil. Reduce heat to slow, add seasoning and spices and cover. Simmer for 15 minutes or until the soup thickens. Stir constantly. Serve and garnish with cream, green onions and queso fresco.

Goat Cheese & Fig Prosciutto Rolls

Goat Cheese & Fig Prosciutto Rolls

Goat Cheese & Fig Prosciutto Rolls

2 T. extra virgin olive oil

2 tsp. grated lemon zest

1 T. fresh lemon juice

6 ounces soft goat cheese, at room temperature

2 cloves garlic, peeled and pressed through a garlic press (or finely minced)

12 slices (not paper-thin) prosciutto, halved crosswise

½ C. fig preserves

½ bunch arugula, trimmed

Freshly ground black pepper

 

In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside. In another bowl, mix the goat cheese and garlic together until well blended. Set aside. Spread a layer of the goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves. Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper. Roll the prosciutto up around the filling and arrange on a platter, seam side down. Garnish with a slice of lemon if you wish.

Maple Caramel Bacon Crack Bites

Maple Caramel Bacon Crack Bites

Maple Caramel Bacon Crack Bites

2 (15 count) pkgs frozen phyllo C. (30 total)

1 lb. regular-cut bacon cut in half cross-wise

¾ C. brown sugar

½ C. maple syrup

 

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment and lightly grease it with cooking spray. Place the phyllo C. onto the baking sheet and set aside briefly. Fry the bacon in batches in a large skillet, cooking until the bacon is just about done but not crispy. The bacon should be on the chewier side, as it will continue to cook more as you bake it. Drain the bacon onto a paper towel-lined plate and let cool briefly before chopping into tiny bits. Scoop a ½ tsp. of brown sugar into each phyllo C. and add a small squirt of maple syrup on top. Fill past the brim of the phyllo C. with bacon, mounding it into the C.. Sprinkle with the remaining brown sugar. Bake for approx. 12-15 minutes or until the phyllo C. and bacon are crisp and the maple caramel is bubbly and caramelized. Cool for about 5 minutes before serving.

Grilled Ham on Rye Special

Grilled Ham on Rye Special

 

1/4 C. Thousand Island salad dressing

1 tsp. prepared mustard

1 C. pre-shredded coleslaw mix

1 T. margarine or butter

8 slices rye bread

4 ounces thinly sliced fully cooked ham

4 ounces thinly sliced Swiss cheese

 

In a small bowl stir together salad dressing and mustard. Stir in coleslaw mix; mix well. Spread a thin layer of margarine or butter on one side of each piece of bread; turn bread over. Top half of the bread slices with half of the ham. Spoon coleslaw mixture on evenly and top with sliced cheese and remaining ham. Finish by topping with remaining bread slices, margarine side up. Heat a large skillet or griddle. Cook sandwiches over medium low heat for 2 to 3 minutes or until golden; turn sandwiches over. Cook 2 to 3 minutes more or until golden and cheese starts to melt.

Crispy Brussels Sprouts with Dijon Aioli

Crispy Brussels Sprouts with Dijon Aioli

Crispy Brussels Sprouts with Dijon Aioli

1 lb. fresh brussels sprouts, halved. or cut into wedges if they are bigger

1–2 T. olive oil

1/4 tsp. garlic powder, optional

salt and pepper to taste

 

1/4 C. mayo, I use avocado oil mayo

2 T. olive oil

1 & 1/2 T. dijon

1 tsp. minced garlic

salt and pepper to taste

1/2 tsp. fresh chopped or dried parsley

 

Preheat the oven to 400 degrees F. Toss your brussels sprouts with olive oil, garlic powder, salt, and pepper. Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until they are crispy and golden enough to your liking! Toss them halfway.  Dip the brussels sprouts in the dipping sauce and enjoy!

 

Aioli: Combine all the aioli ingredients besides the parsley. Mix and chill until the brussels sprouts are ready. Serve aioli in a small dipping bowl and top with fresh or dried parsley.

Zingy Zucchini Mini Pies

Zingy Zucchini Mini Pies

 

Butter

¼ C. chopped Onion

1 medium Zucchini, shredded

½ T. Olive Oil

2 C. Bisquick

1/3 C. Water

2 Eggs

½ C. Milk

¼ C. finely shredded Swiss Cheese

Salt and Pepper

 

Grease a muffin tin with butter. Preheat oven to 350. Sauté onions and zucchini over medium low heat for 5-6 minutes. Measure Bisquick in large bowl and add water. Make dough and knead for 30 seconds. Divide into 12 pieces. Roll into balls, then place a ball into a muffin C. and press down to cover the bottom and push up the sides. Bake 4 minutes, remove from oven, and carefully tamp down dough with spoon. Crack eggs into a large bowl and beat them. Add milk, zucchini, onion, cheese salt and pepper and stir. Fill muffin C. with this mixture. Bake 30 minutes. Cool at least 10 minutes before removing from baking pan.

Oven-Fried Pork Chops

Oven-Fried Pork Chops

4 pork chops, trimmed

2 T. butter, melted

1 egg, beaten

2 T. milk

1/4 tsp. black pepper

1 C. herb-seasoned dry bread stuffing mix

Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Lemon Lime Layer Cake

Lemon Lime Layer Cake

Lemon Lime Layer Cake

1 C. unsalted butter, room temperature, plus more for pans (2 sticks=1 C.)

2 1/2 C. all-purpose flour spooned and leveled, plus more for pans

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 T. lemon zest

1 1/2 C. sugar

2 large eggs plus 3 large egg yolks

1/4 C. fresh lemon juice

1 C. low-fat buttermilk

Lime Buttercream

7-8 C. confectioners’ sugar

2 limes juiced

6 T. lime zest

1 C. butter softened to room temperature

8-10 T. milk

 

Preheat oven to 350 degrees. Lightly grease and flour two 8-by-2-inch cake pans. Make sure to tap out the excess flour. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. In a large bowl mixing bowl and using an electric mixer, or use your KitchenAid mixer like me, cream together butter and 1 1/2 C. sugar until light and fluffy. Reduce mixer speed to low and add in eggs and yolks, one at a time. Mix in lemon juice. Alternate adding in flour mixture and buttermilk beginning and ending with flour. Mix until well combined. Pour ½ of the batter into one pan and add the remaining to the second pan. Place in oven and bake for 30-35 minutes or until cake starts to pull away from the sides of the pan. Once cakes are completely cooked remove from the oven and cool. Allow the pans to cool for 10 minutes on a cake rack, then remove cakes from the pans and place back on cake rack, allowing them to completely cool.  While the cakes are cooling, make lime buttercream. In a large bowl, cream together the confectioners’ sugar and butter until smooth. Gradually mix in the milk, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

2 Layer Cake – Evenly spread the filling on top of the bottom layer, then add the second cake on top. Frost and garnish with zest if desired. Enjoy!

Lemon-Grass Chicken over Noodles

Lemon-Grass Chicken over Noodles

 

2 T. sugar

3 T. water

1/3 C. chicken broth

3 T. fish sauce or oyster sauce

1 tsp. cornstarch

2 T. cooking oil

2 T. finely chopped fresh lemongrass or 1 tsp. finely shredded lemon peel

3 cloves garlic, minced

1 large onion, halved lengthwise and thinly sliced

1 medium carrot, thinly bias sliced

2 C. broccoli flowerets

1 medium red or green sweet pepper, cut into 1-inch squares

2 fresh red chile peppers, seeded and cut into thin strips (see Note below)

12 ounces skinless, boneless chicken breasts or thighs, cut into bite-size strips

3 C. hot cooked Chinese egg noodles, vermicelli, capellini, fettuccine, or linguine

Snipped fresh cilantro or flat-leaf parsley (optional)

Lemon twists (optional)

 

For sauce: In a small saucepan, heat sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and light brown (about 3 minutes more). Stir as necessary after sugar begins to melt. Carefully add water, stirring until sugar is dissolved. Remove from heat. Stir together chicken broth, fish sauce, and cornstarch; stir into sugar mixture. Set aside. Add 2 T. cooking oil to a wok or a 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry lemon grass or lemon peel and garlic in hot oil for 15 seconds. Add the onion and carrot; stir-fry for 2 minutes. Add broccoli; stir-fry for 2 minutes. Add sweet pepper and red chile pepper; stir-fry for 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; stir-fry about 4 minutes or until no longer pink. Push chicken from center or wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; cook and stir about 1 minute or until heated through. Serve immediately over noodles. If you like, sprinkle with cilantro and garnish with lemon twists. Makes 4 servings.

Parmesan Cream Sauce

Parmesan Cream Sauce

Parmesan Cream Sauce

1/4 C. unsalted butter

2 T. all-purpose flour

1/2 C. heavy cream

1/4 C. whole milk

1/4 C. finely grated Parmesan cheese

1 ounce cream cheese, at room temperature

salt and pepper to taste

Melt butter in a large skillet over medium heat. Whisk in the flour and cook until lightly browned, about 1 minute. Gradually whisk in the cream, milk, Parmesan, and cream cheese until slightly thickened, about 2 minutes. If the mixture is too thick, add more heavy cream as needed.

Season with salt and pepper to taste. Serve over steaks or steamed veggies.

Smoked Turkey and Tortellini Salad

Smoked Turkey and Tortellini Salad

 

1 9-ounce package refrigerated cheese-filled tortellini or 1, 7- to 8-ounce package dried cheese-filled tortellini

1 C. chopped, cooked smoked turkey, ham, or chicken

8 cherry tomatoes, quartered

1/2 C. coarsely chopped green sweet pepper

1/4 C. sliced pitted ripe olives (optional)

1/4 C. bottled Italian vinaigrette or balsamic vinaigrette salad dressing

Black pepper

 

Cook tortellini according to package directions; drain. Rinse with cold water; drain again. In a large bowl combine tortellini, turkey, tomatoes, sweet pepper, and, if desired, olives. Drizzle salad dressing over mixture; toss to coat. Season to taste with pepper. Serve immediately.

Pan-Roasted Salmon and Tomatoes

Pan-Roasted Salmon and Tomatoes

 

1 1/2 pounds salmon steaks, about 3/4 inch thick

2 T. all-purpose flour

2 T. olive oil

1/2 tsp. kosher salt

Freshly ground black pepper

2 14 1/2-ounce cans diced tomatoes

2 garlic cloves, minced

2 T. chopped fresh basil

 

Dredge the fish in the flour. Meanwhile, heat the oil in a large skillet over medium heat until it shimmers. Add the fish and brown about 3 minutes on each side. Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with the salt and pepper. Add the tomatoes and garlic to the skillet and bring to a boil over high heat. Cook 3 minutes. Reduce heat to low and return the fish to the pan. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife. Remove the fish to a platter and cover loosely with foil to keep warm. Increase heat to high, add the basil, and reduce the sauce, stirring frequently, until thickened, about 3 minutes.

Grilled Cheese with Caramelized Onions and Fig Confit

Grilled Cheese with Caramelized Onions and Fig Confit

 

2 large sweet yellow onions, sliced

Kosher or sea salt

3 tsp. olive oil

1 ½ C. of figs, diced

½ to 1 tsp. of fresh rosemary, finely minced

1/3 C. grated Gouda cheese

1/3 C. grated Fontina cheese

2 T. finely grated Parmesan cheese

4 slices sourdough bread

2 T. butter at room temperature

 

Heat the oil over medium high until it shimmers. Add the sliced onions, toss to coat them with oil, and sprinkle a big pinch of salt over them. Turn the heat down to medium low and cook the onions slowly until they soften and turn an even, deep brown (about 30 minutes). In the meantime, mix together the grated Gouda and Fontina cheeses in a small bowl. Wash the figs, slice off their stem ends, and cut them into ¼ inch pieces (see the top photo). When the onions are completely caramelized, turn the heat back up to medium and stir in the figs and the rosemary (to taste). When the figs just begin to break apart, after about 2 minutes, remove the pan from the heat and scrape the mixture into a bowl. To make the sandwiches, divide the Gouda and Fontina cheese mixture between two slices of the bread, spreading evenly. Then, spread a quarter C. of the onion fig confit onto each of the remaining slices of bread and top them off with a T. of Parmesan each. Create the sandwiches by topping each cheesy slices of bread with a fig onion confit slice. Heat 1 T. of butter over medium heat in a skillet. When the foam subsides, place the sandwiches, cheese side down, into the skillet. Press the sandwiches into the pan with the back of a spatula and cook, without flipping over, until the bread is evenly browned (about 3 minutes). Place the sandwiches onto a plate. Melt more butter in the pan (about ½ T.). When the foam subsides, place the sandwiches back in the pan, browned side up, and cook about 3 more minutes, or until the bread is evenly browned and the cheese is completely melted. Remove the sandwiches from the pan, slice them in half, and serve immediately.

Caliente Pot Roast

Caliente Pot Roast

 

1 16- or 17-ounce package refrigerated cooked beef pot roast with juices

1-1/2 C. purchased sliced fresh mushrooms

1 8-ounce bottle picante sauce

1 14-1/2-ounce can reduced-sodium chicken broth

1 C. quick-cooking couscous

2 T. snipped fresh cilantro

Dairy sour cream (optional)

Chopped fresh tomato (optional)

Sliced avocado (optional)

Cilantro sprigs (optional)

 

Transfer liquid from pot roast package to a large skillet; add mushrooms and picante sauce. Cut pot roast into 1- to 1-1/2-inch cubes; add to skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, in a medium saucepan bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork; stir in snipped cilantro. Spoon pot roast mixture atop hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs.

Mozzarella Stuffed Garlic Knots

Mozzarella Stuffed Garlic Knots

Mozzarella Stuffed Garlic Knots

2 T. all-purpose flour, for dusting

1 lb. prepared pizza dough

1 lb. mozzarella, shredded

4 T. salted butter

5 cloves garlic, minced

2 T. fresh parsley, finely chopped

2 T. Romano cheese, grated

Salt, to taste

 

Preheat oven to 425 degrees. On a lightly floured surface, roll out the pizza dough into a rectangular shape. Cut into 6 to 8 equal portions. Roll out and stretch each piece into a longer portion. Sprinkle some mozzarella cheese throughout the center length of each piece. Close and pinch the edges together to form a log-shaped dough. Repeat the process for each portion. Carefully tie each portion into a knot. Place on a parchment-lined baking sheet and bake for 15 to 20 minutes or until golden brown. Meanwhile, in a saucepan on medium heat, combine butter, garlic, and parsley until fragrant. Taste and add salt, if needed. Remove from heat. Once the knots are done, toss in garlic butter, sprinkle with Romano cheese, and serve immediately.

Uses for Pizza Dough

Uses for Pizza Dough

Uses for Pizza Dough

 

Breadsticks

Pot Pie Topping

Garlic Knots

Stromboli

Pigs in a Blanket

Quiche

Cheese Bread

Calzones

Fruit Tart

Cheesy Pizza Meatball Cups

Too-Much-Butter Garlic Knots

Chicken Bake

Cheesy Ranch Breadsticks

Soft Pretzel Bites

Costco Chicken Bakes

Pizza Dough Scallion Pancakes

Pepperoni Pull Bread (Pizza Monkey Bread)

Crisp-and-Spicy Cheese Twists

Mexi-Cheese Sticks

Bite Size Taco Turnovers

Florentine-Feta Rolls

Cheesy Chicken Pizza Pockets

 

Cabbage Hash Browns

Cabbage Hash Browns

Cabbage Hash Browns

2 large eggs

1/2 tsp. garlic powder

1/2 tsp. kosher salt

Freshly ground black pepper

2 c. shredded cabbage

1/4 small yellow onion, thinly sliced

1 T. vegetable oil

 

In a large bowl, whisk together eggs, garlic powder, and salt. Season with black pepper. Add cabbage and onion to egg mixture and toss to combine. In a large skillet over medium-high heat, heat oil. Divide mixture into 4 patties in the pan and press with spatula to flatten. Cook until golden and tender, about 3 minutes per side.

Smoked Salmon in Cucumber Cups

Smoked Salmon in Cucumber Cups

 

2 medium cucumbers, about 1 inch diameter

6 ounces smoked salmon

1/2 C. sour cream

1/3 C. chopped fresh cilantro leaves

1 T. lime zest

2 tsp. fresh lime juice

Salt

Cayenne pepper

 

Peel cucumber; cut into 3/4-inch slices; using tiny spoon or scoop, form cucumber C. by scooping out seeds, leaving some flesh in base of cups; set aside. In medium-size bowl, flake smoked salmon, discarding skin and any bone; blend in sour cream, cilantro, lime zest, lime juice, salt, and cayenne pepper to taste. Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne pepper; garnish with additional lime peel strips, if desired.

Garlic Balsamic Brown Sugar Steaks

Garlic Balsamic Brown Sugar Steaks

Garlic Balsamic Brown Sugar Steaks

 

2 T. butter

1 T. salad oil such as canola

2 cloves garlic, finely minced

2/3 C. dark brown sugar, packed

1/3 C. aged balsamic vinegar (*aged will be sweeter)

2 T. Worcestershire sauce

1 tsp. coarse ground black pepper

1/2 tsp. kosher salt

1/2 tsp. sriracha sauce

1/8 tsp. cajun seasoning

1/8 tsp. cayenne

two thick-cut New York Strip steaks, (beef tenderloins or other tender cuts would work well, too)

 

In small sauté pan, melt butter and oil over medium heat. Add garlic and sauté 1 minute.

Remove pan from heat, add rest of ingredients and stir until brown sugar has melted. Let cool completely. Pour into a ziplock baggie. Close baggie and chill. Add steaks and squish around so that the marinade sauce is coating both well on both sides. Seal baggie closed well, removing air in bag, and pop into the fridge to marinate for at least 2 hours or overnight making sure steaks are not stacked. Turn bag now and then to evenly marinate steaks. For rare to medium-rare steaks, heat grill to HIGH, place steaks onto HOT, oiled grates, and grill each side 4 – 6 minutes depending on thickness of steaks with lid OPEN. (*Ours were barely one inch thick and medium-rare after just 5 minutes. So, watch carefully). Let rest at least 5 minutes before cutting to let the juices settle. Really nice served with a simple baked potato, grilled asparagus, and a tossed garden salad with one of my homemade salad dressings! Enjoy!  If you want, you can bring the leftover marinade to a simmer, and thicken until a rich syrupy sauce for dipping, and serve with the steaks on the side or drizzle over the top. REALLY good!!

Smoked Salmon Pasta

Smoked Salmon Pasta

 

1/2 pound pasta, either penne or a strip variety such as linguine.

1/4 to 1/3 pound thinly sliced smoked salmon, shredded

1/2 a shallot, thinly sliced

2 T. unsalted butter

A sprinkling of good vodka, brandy, or whisky (which ever you prefer, about a T.)

1/2 C. whipping cream (unwhipped)

Salt & pepper to taste

1 T. minced parsley

Optional: several leaves finely shredded radicchio (arugola) — stir them in with the salmon

 

Bring the pasta water to a boil and salt it; in the meantime prepare the other ingredients. Cooking the sauce will take 5-7 minutes, so check the cooking time of the pasta and begin the sauce about 8 minutes before the pasta will be ready. Start by sautéing the shallot in the butter until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color. Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream. Heat through, check seasoning, and it’s ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta.

Creamy Mushroom Beef Chuck Roast

Creamy Mushroom Beef Chuck Roast

Creamy Mushroom Beef Chuck Roast

5 lb. chuck roast

1 T. olive oil

1 454 g package of white or cremini mushrooms

1 large yellow onion, chopped

one 1 oz. package dry onion soup mix

2 10.75 oz can of cream of mushroom soup

1 1/4 C. water

 

Pre-heat your oven to 400 °F.  Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.  Place the mushrooms and onion around the chuck roast. Whisk together the soups and the water until as smooth as possible (it usually is chunky a bit, that’s ok!) Pour over the roast. Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F. Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

 

Slow Cooker Instructions

 

Heat a skillet over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the slow cooker.  Place the mushrooms and onion around the chuck roast. Whisk together the  soups and the water until as smooth as possible ( it usually is chunky a bit, that’s ok!) Pour over the roast and place the lid on the slow cooker. Cook for 8-10 hours on low until the roast pulls apart easily when touched with a fork. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

Beef Loin with Tarragon Sauce

Beef Loin with Tarragon Sauce

2 Beef Top Loin Steak, cut 1” thick

1 C. Plain Yogurt

¼ C. Mayonnaise

¼ C. thinly sliced Scallions

¼ C. Apple Juice or Cider

1 T. snipped Fresh Parsley

1 ½ tsp. snipped fresh Tarragon

Salt and Pepper

 

Preheat Broiler. Cut steaks into 4 serving-size portions. Sprinkle with salt and pepper and place steaks on unheated rack of a broiler pan. Broil 3-4 inches from heat for 12-14 minutes for medium rare, turning once halfway through broiling. Meanwhile, for sauce, in a small bowl stir together yogurt, mayo, scallions, apple juice, parsley, tarragon and salt and pepper. Serve sauce with steak.

Cheesy Steak Bake

Cheesy Steak Bake

Cheesy Steak Bake

1 lb. steak tips

1 C. sharp cheddar cheese, grated

1 C. fontina cheese, grated

6 slices bacon, optional

2 white onions, thinly sliced

2 cloves garlic, minced

1/2 T. herbs de Provence

kosher salt and freshly ground pepper, to taste

Preheat oven to 375º F. If using, cook bacon to personal preference. (Don’t make it too crispy, as it will also be baked later.) In a large pan or skillet over high heat sear steak tips until browned on all sides. Transfer steak to a plate or bowl and drain off fat, leaving 1 T. in the skillet.

Reduce heat to medium-low heat and add sliced onion. Season with salt and pepper and sauté for 10-12 minutes, stirring occasionally, or until onions are softened, translucent and golden brown. Add minced garlic and cook for another 1-2 minutes, or until fragrant. Place steak tips in a large baking dish, add bacon strips (if using) and cover with caramelized onions and garlic.

Top with both cheeses and sprinkle with herbs de Provence. Place in oven and bake for 15-20 minutes, or until cheese is melted and bubbly and steak is cooked through. Remove from oven and serve hot.

Italian Wedding Salad

Italian Wedding Salad

 

6 ounces orzo pasta

chicken broth or water

32 frozen meatballs, thawed

1/2 C. Italian dressing

1 (6 ounce) jar marinated artichoke hearts, drained & chopped

1 (6 ounce) package baby spinach leaves

1/4 C. chopped walnuts, toasted

salt and pepper

grated parmesan cheese (to garnish)

 

Cook the orzo in the chicken broth or water as directed on package. Drain well. In a Dutch oven, combine the thawed meatballs and Italian dressing. Cook over medium heat to heat balls through. Stir in the drained orzo, chopped artichoke hearts, spinach leaves and toasted walnuts. Heat and stir until spinach is wilted. Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

 

3/4 C. butter room temperature

2/3 C. granulated sugar

2/3 C. brown sugar

1 tsp. pure vanilla extract

1/2 C. 100% pumpkin puree

2 large eggs

2 1/4 C. AP flour

1 tsp. baking soda

2 tsp. pumpkin pie spice

 

4 T. unsalted butter room temperature

6 oz. cream cheese room temperature

2 1/2 – 3 C. powdered sugar

1 tsp. pure vanilla extract

1/4 tsp. salt

 

Preheat oven to 375F. Line 2 or 3 baking sheets with parchment paper or silicon baking mat, set aside. This would also be a great time to brown the butter and place it in the fridge! See first step in frosting below.  In the bowl or a standing mixer fitted with the paddle attachment, beat butter, sugar, brown sugar and vanilla on medium speed until smooth and creamy, scraping down the sides and bottom of the bowl with a rubber spatula as needed. Add pumpkin and eggs and mix on medium speed until combined.  In a separate bowl, whisk together flour, baking soda and pumpkin pie spice. Gradually add to wet ingredients, mixing on low speed until fully incorporated.  Drop heaping T. of dough onto prepared baking sheets. Bake for 10 – 12 minutes, until the edges are set and the top springs back when touched. Transfer to cooling rack to cool completely.

 

Place the butter in a light-colored skillet or saucepan and melt over medium heat, stirring occasionally. The butter will start to foam and turn a golden brown color with a nutty aroma. You’ll notice brown specks after about 5 minutes. Remove from heat and pour into a heat-proof bowl. Place in refrigerator until solid. Remove butter and let it warm up slightly. Place in the bowl of a standing mixer (or a mixing bowl and use a hand mixer) and beat on medium-high speed until creamy. Add cream cheese and continue mixing on medium-high until combined. Add powdered sugar, vanilla extract and salt. Mix on low until powdered sugar is incorporated, then turn the speed up to high and beat for 1 – 2 minutes. Spread onto cooled cookies and enjoy!

Bow Tie Pasta with Sausage and Sweet Peppers

Bow Tie Pasta with Sausage and Sweet Peppers

 

1 pound Italian sausage, cut into 1/2 inch pieces

2 green bell peppers, chopped

8 ounces farfalle pasta

1/2 C. beef broth

1/4 tsp. ground black pepper

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil. Toss pasta with sausage sauce and serve.

The Best Hot Dog You Will Ever Eat

The Best Hot Dog You Will Ever Eat

The Best Hot Dog You Will Ever Eat (JDawgs Special Sauce Copycat)

 

3/4 C. ketchup

3/4 C. brown sugar

1 T. BBQ sauce (I used Sweet Baby Rays)

1/4 C. honey

1 tsp. cider vinegar

1 and 1/2 tsp. Worcestershire sauce

1/2 tsp. onion powder

dash black pepper

 

large all-beef or Polish hot dogs (Costco has the best!)

large buns (The ones at Costco fit perfectly)

butter

white onions

sauerkraut

pickles

banana peppers

 

To make the sauce, combine all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat. Let cool completely. I like it to be room temperature, but you can chill it if you want. When you are ready to cook the hot dogs, set your grill to medium heat. Use a sharp serrated knife to make diagonal cuts in the hot dog a little more than halfway through. You want the cuts to make large W’s all the way down the dog. See photos. Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don’t forget to flip them halfway. The dogs will curl into a smiley face because of the cuts. It’s because they’re so happy that you get to eat them. Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don’t overdo it or the bun will turn stale. Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm, like they do at JDawgs.