in Breakfast.

Grilled-Breakfast-Pizza-Recipe

Grilled Breakfast Pizza Recipe

Ingredients:

  • 12 ounces, weight Prepared Pizza Dough
  • Olive Oil, For Drizzling On Pizza Dough
  • 3 whole Eggs
  • 3 strips Cooked Bacon, Cut Up In Pieces
  • 1 cup Grated Mozzarella
  • ¼ cups Grated Parmesan
  • 1 pinch Kosher Salt
  • 1 pinch Freshly Cracked Pepper
  • 1 Tablespoon Minced Flat-leaf Parsley
  • 1 Tablespoon Minced Chives
  • 1 whole Scallion, Trimmed And Thinly Sliced

Directions:

  1. Generously dust the surface of your kitchen counter with flour and roll pizza dough to a 1/4-inch thickness. Drizzle both sides of dough with olive oil and set aside on a plate. Gather all the toppings and dough and move outside next to the grill.
  2. Once your grill is nice and hot, place the pizza dough on the hottest part of the grill, making sure to check it every 30 seconds or so to ensure proper cooking. Once grill marks appear, flip it and move the dough to a place on the grill that does not have direct heat. Crack the three eggs onto the dough and cover for 2-3 minutes. Once the eggs are just about set, sprinkle the cheeses, bacon and salt and pepper. Cover for an additional 1-2 minutes, or until cheese is melted. Move promptly to a plate and sprinkle with parsley, chives and scallions.

Note: If you’re not in the mood to spark up the grill, then here’s the way to cook it in the oven. My advice is to get yourself a “pizza stone” from Lowes or Home Depot. Simply pre-heat your oven to 450F, roll out the dough, crack the eggs on top, sprinkle with mozzarella and parmesan cheese, then add the pieces of bacon and salt and pepper. Cook in the oven for 8 to 12 minutes, checking on it after 5 minutes and rotating it if necessary. When the crust is golden, the cheese is melted and the eggs yolks are cooked to medium, remove from the oven.

 

Quinoa-Corn-Griddle-Cakes-With-Black-Bean-Salsa-Recipe

Quinoa & Corn Griddle Cakes With Black Bean Salsa Recipe

Ingredients

Griddle Cakes
    • 1/2 cup quinoa (I used Trader Joe’s organic quinoa)
    • 1/2 cup water
    • 1/2 cup reduced sodium vegetable broth
    • 1 large egg, beaten
    • 1/2 cup frozen corn kernels, thawed
    • 2 scallions, finely chopped (1/4 cup)
    • 1/4 cup shredded low fat mozzarella cheese
    • 1/4 cup whole wheat flour
    • 2 Tbsp 1% milk
    • 1/4 tsp salt
    • 1/8 tsp hot pepper sauce (I used Tobasco)
    • 1/8 tsp black pepper
    • Olive oil cooking spray
Salsa
    • 1 15oz can black beans, rinsed and drained
    • 1.5 cups halved grape or cherry tomatoes
    • 1 jalapeño pepper, finely chopped
    • 1/4 cup finely chopped fresh cilantro
    • 1/4 cup diced red onion
    • 1/4 cup chopped red bell pepper
    • Lime juice, to taste
    • 1/8 tsp salt
    • 1/8 tsp black pepper
Optional Toppings
  • Prepared salsa (I like Pace Picante)
  • Sliced avocado or prepared guacamole (I like Trader Joe’s prepared guacamole)

Directions

  1. Mix quinoa, water, and broth in a small saucepan and bring to a boil. Cover, reduce heat and simmer 15 min. Fluff with a fork.
  2. Combine quinoa and remaining cake ingredients except oil in a medium bowl.
  3. Heat a large nonstick skillet over medium heat. Spray with olive oil cooking spray. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto skillet, flattening into pancake shape with back of spatula (makes 8 cakes).
  4. Make the salsa — Mix together all salsa ingredients in a large bowl and set aside.
  5. Cook the cakes until they’re browned on one side, about 5 min. Flip carefully and cook about 5-10 min longer.
  6. Serve with black bean salsa and any of the optional toppings you like.
 
in Breakfast.

Four-Cheese-Grilled-Pimento-Cheese-and-Bacon-Sandwiches-Recipe

Four-Cheese Grilled Pimento Cheese and Bacon Sandwiches Recipe

Ingredients:

  • 1/2 cup shredded sharp smoked cheddar
  • 1/2 cup shredded smoked gouda
  • 1/2 cup shredded medium cheddar
  • 1/2 cup shredded jack cheese
  • 1/4 cup mayonnaise (I prefer Duke’s here, and you should, too)
  • 2 tablespoons cream cheese, at room temperature
  • 2 tablespoons sriracha, or to taste
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup diced pimentos, drained well
  • 8 strips center cut smoked bacon, cooked crisp
  • 16 1/2-inch thick slices of rustic bread, about 4″x2″ slices
  • 2 tablespoons butter, at room temperature

Directions:

  1. In a medium bowl combine the shredded cheeses. Next, in a separate bowl combine the mayonnaise, cream cheese, sriracha, and Worcestershire sauce. Whisk until the mixture is well combined and smooth. Add the mayonnaise mixture into the shredded cheese along with the drained pimentos. Mix until the cheese is evenly coated and the pimentos are well distributed, then cover with plastic and chill for at least 1 hour, or up to 3 days.
  2. While the pimento cheese chills cut the bacon slices in half and butter one side of each slice of bread.
  3. To prepare the sandwiches start by heating a heavy skillet or griddle to medium heat. Place eight slices of the bread butter side down and divide the spread evenly among them. Spread the pimento cheese evenly over the bread, making sure to reach the edges so you get lots of gooey drips, and then place two bacon halves on the cheese. Top with a bread slice, buttered side up.
  4. Place the sandwiches into the hot pan and grill until the bread is golden brown, about 1 to 1 1/2 minutes. Carefully flip the sandwich and griddle for 1 minute more, or until the second side is golden. The pimento cheese melts fast so keep an eye on it. Allow the sandwiches to cool for two minutes before serving.

Enjoy!

 
in Desserts.

Strawberry-White-Chocolate-Mousse-Crepes-Recipe

Strawberry White Chocolate Mousse Crepes

Serves 8-10

Ingredients:

For the mousse:

  • 1 cup milk, 2% or higher
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  • 3 ounces best quality white chocolate, chopped
  • 1/2 teaspoon gelatin
  • 1 tablespoon cold water
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla

For the crepes:

  • 2 ounces (1/3 cup plus 1 tablespoon) cake flour
  • 2 ounces (1/3 cup plus 1 tablespoon) all-purpose flour
  • 2 tablespoons sugar
  • 2 eggs
  • 2 egg yolks
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla
  • 1 cup milk, 2% or higher
  • 2 cups strawberries, hulled and sliced
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla
  • Powdered sugar, for garnish

Directions:

  1. Begin by preparing the mousse. In a medium sauce pan combine the milk, cornstarch, sugar, and egg yolk. Whisk until well mixed. Cook over medium heat, whisking constantly until it thickens and comes to a simmer, about ten minutes.
  2. Turn off the heat and add the vanilla, butter, and white chocolate. Stir until completely melted then pour the mixture through a strainer into a separate bowl. Cover with plastic and chill for at least four hours, or overnight.
  3. In a small bowl combine the gelatin with the water. Let stand for ten minutes to bloom. Once bloomed melt in the microwave for ten seconds. Let cool to room temperature
  4. In a medium bowl combine the cream, powdered sugar, and vanilla. Beat until it thickens. Gradually pour in the gelatin while still whisking. Beat until it forms medium peaks. Fold the whipped cream into the white chocolate base in three additions. Cover and chill for one hour.
  5. While the mousse chills prepare the crepes. In a medium bowl combine the cake flour, all-purpose flour, and the sugar until evenly mixed. Set aside.
  6. In a small bowl whisk together the eggs, egg yolks, butter, and vanilla. Add the milk and whisk to mix.
  7. Pour the wet ingredients into the dry and whisk until smooth. Cover and chill for thirty minutes.
  8. While the batter chills combine the strawberries with the sugar and vanilla. Toss to coat, cover with plastic and chill until ready to use.
  9. Once the batter has chilled heat an 8-inch crepe pan, or small non-stick skillet, over medium heat. Spray with non-stick cooking spray and pour about 1/4 to 1/3 cup of the batter into the center of the pan. Immediately swirl the pan to evenly distribute the batter in the pan. Cook until the crepe is just turning golden brown on the bottom, about 1 to 2 minutes, then flip the crepe and cook for 30 seconds to one minute more, or until the crepe is lightly golden and cooked through. Transfer to a plate and layer the cooked crepes between sheets of parchment paper. Cool to room temperature.
  10. To assemble spread about 1/2 cup of the mousse into the center of the crepe. Top with the strawberries. Roll the crepes into a tube and then dust with powdered sugar.

Enjoy!

 

 

Steak-Tips-with-Peppered-Mushroom-Sauce-Recipe

 

Steak Tips with Peppered Mushroom Sauce Recipe

Ingredients

  • 3 cups uncooked egg noodles
  • Cooking spray
  • 1 pound top sirloin steak, cut into 3/4-inch pieces, fat trimmed
  • 1 tablespoon butter
  • 2 tablespoons finely chopped shallots
  • 1 (10-ounce) package presliced baby bella mushrooms
  • 1 teaspoon minced garlic
  • 1 tablespoon Worcestershire Sauce
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups fat-free, less-sodium beef broth
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 fresh thyme sprigs
  • 1 teaspoon fresh thyme leaves (optional)

Directions

  1. Cook noodles according to package directions, omitting salt and fat; drain.
  2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
  3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes.
  4. Add garlic; sauté 30 seconds. Stir in Worcestershire Sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.
  5. Gradually add broth, stirring constantly with a whisk.
  6. Add pepper, salt, and thyme sprigs.
  7. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated.
  8. Discard thyme sprigs. Garnish with thyme leaves, if desired.
 

Cherry-Glazed-Pork-Chops-Recipe

Cherry Glazed Pork Chops Recipe

Ingredients:

  • Boneless Pork Chops, 4 to 6
  • Cherries, about a cup when pitted and chopped
  • Shallots, 2
  • Port or other sweetish red wine, 1 cup
  • White Balsamic Vinegar, 2 tablespoons
  • Thyme Springs, 3 or 4
  • Butter, 3 or 4 tablespoons
  • Salt/Pepper

Directions:

  1. Pit and coarsely chop the cherries.
  2. Slice the shallots.
  3. Melt the butter in a large saute pan over medium high heat. When it’s just beginning to bubble and brown, add the pork chops and season with salt and pepper. Once they’re browning nicely and are easy to turn, flip them over and brown the other side. Remove them to a platter and set them aside for now.
  4. Add the shallots to the pan and cook them until they start to soften and brown.
  5. Add the cherries and wine.
  6. Throw in the thyme sprigs, or just use dried thyme.
  7. Return the pork to the pan and continue cooking until it’s done, coating it with the cherry mixture and turning it once or twice.
  8. Remove the pork. If needed, let the cherry and wine mixture simmer for a bit, until it’s thickened. Stir in the vinegar.
  9. Spoon the cherries over the pork, garnish with fresh cherries and thyme if you like, and enjoy!
 
in Desserts.

Caramel-Toffee-Brownies-Recipe

Caramel Toffee Brownies Recipe

Ingredients:

  • 1 German Chocolate Cake Mix
  • 1 C evaporated milk
  • 1/2 C butter, melted
  • 1 (11 ounce bag) Unwrapped Caramel Bites
  • 1/3 C evaporated milk
  • 1 C milk chocolate chips, divided in half
  • 3/4 C toffee bits

Directions:

  1. Preheat oven to 350 degrees; grease a 9 x 13 inch pan.
  2. Mix together the cake mix, 1 C milk and melted butter.
  3. Take half of the batter and press into the bottom of the prepared pan; set remaining batter aside.
  4. Bake in preheated oven for 10 minutes. While it’s baking place the caramel bites and 1/3 C milk into a bowl.
  5. Microwave for two minutes; stirring every 30 seconds until melted.
  6. Remove brownies from the oven and pour caramel over top.
  7. Sprinkle 1/2 C chocolate chips on top.
  8. Spoon the remaining batter on top (don’t worry, it will spread out during baking).
  9. Bake an additional 20-25 minutes.
  10. Sprinkle on the remaining chocolate chips.
  11. Evenly spread over the brownies then sprinkle on the toffee bits.
  12. Slice, serve and enjoy!
 
in Desserts.

Cinnamon-Cream-Cheese-Rolls-Recipe

Cinnamon Cream Cheese Rolls Recipe

Ingredients

  • One loaf of any bread you want. I used Grandma Sycamore’s white bread
  • 1 Cube of Butter
  • 1/3 Cup Granulated Sugar for Cream Cheese
  • 1/3 Cup Granulated Sugar for coating
  • 1 teaspoon of Cinnamon
  • 1 T. Powdered Sugar
  • 1 – 8 oz. cube of Cream Cheese

Directions

  1. Cream cheese should be at room temperature so it is soft. Add 1/3 Cup of Granulated Sugar and mix together. Mix together Granulated Sugar, Cinnamon and Powdered Sugar.
  2. Flatten a piece of bread with a rolling pin. Cut off the ends.
  3. Spread some cream cheese on the bread and sprinkle tiny bit of coating on top.
  4. Roll up and then roll in melted butter to coat it good. Don’t soak it. After rolled in butter roll in coating mix.  Put on baking sheet with Parchment Paper or a greased sheet. Baked at 350 degrees for 20 minutes.
  5. Save your left over sweetened cream cheese for a later time in a baby jar for Cinnamon Toast spread or Bagels.
 
in Salads.

Oriental-Chicken-Salad-Recipe

Oriental Chicken Salad Recipe

Ingredients

Dressing
  • 1 Cup Veg Oil
  • 1/2 Cup Sugar
  • 3/4 Cup Rice Vinegar
  • 2 teaspoons salt
  • 2 tsp pepper
  • 1 teaspoon of Sesame Seeds  (optional) I like them in it. 
This makes a lot of dressing but you can use it for other salads or cut the recipe in half.
Salad
  • 1 bag of coleslaw with green cabbage and carrots
  • 2 Large Chicken Breasts
  • 1 bunch of Green Onions
  • 1 Package of Ramen Noodles (DO NOT use seasoning only noodles)
  • 1 large package or 2 small packages of sliced or slivered almonds
  • 1 package dry roasted sunflower seeds (optional)
  • 2 Tablespoons of Butter (to saute the almonds)

Directions

  1. Mix all the ingredients for the dressing and set aside. Cook and shred chicken breasts. I boil mine until no longer pink in the middle. Saute almonds in butter until lightly browned and set aside.
  2. Cook Ramen noodles, drain and cut into smaller pieces.
  3. Mix all ingredients together and add dressing (shake up dressing really good before adding). Add a little dressing at a time and mix and then keep adding more until covered nicely but you don’t want it drowning in it. This recipe makes a large bowl full. You can double it for a party. 
 

Smothered-Green-Chile-Pepper-Chicken-Recipe

 

Smothered Green Chile Pepper Chicken Recipe

Ingredients:

  • 6 (3-ounce) skinless, boneless chicken thighs
  • 1 tablespoon fresh lime juice (about 1/2 lime)
  • 3 tablespoons reduced-sodium taco seasoning (Taco Seasoning recipe I used)
  • 2 small cans chopped chilies
  • 1/2 cup (2 ounces) shredded extra sharp cheddar cheese

Directions:

  1. Preheat oven to 400°.
  2. Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken. Sprinkle evenly with taco seasoning.
  3. Place chopped chilies over each chicken thigh, enough to cover chicken thigh.
  4. Cover dish with foil; bake at 400° for 30 minutes.
  5. Sprinkle cheese evenly over chilies and chicken;
  6. bake, uncovered, an additional 5 minutes or until cheese melts.
  7. I added chopped avocado, tomato and green onion to the top of my chicken thigh