Author: QuiltLady

PASTRAMI BURGERS

These couldn’t have been much simpler and were super tasty!

PASTRAMI BURGERS
1/2 pound ground beef per person
1 slice BOAR’S HEAD pastrami per person
1 green onion, minced per person
1 clove garlic, minced per person
1 slice provolone cheese per person
1/3 cup bread crumbs per 4 burgers
1 JUMBO egg per 4 burgers
salt and pepper to taste
  • Mix all ingredients together except cheese.
  • Form burgers by hand.
  • Chill 2 hours.
  • Pan fry or grill.
  • Top with provolone cheese and serve.

GOLDEN FUNGUS BURGER

This was my first recipe in the BUNLESS BURGER SERIES.  Bread in general is expensive and can be timely to make.  It also doesn’t help on my diet so thought I would try going “bunless” and we are soooooooooooooooo glad we did.  With planning to eat the burger with a knife and fork I was able to add so many more ingredients that would have otherwise made the bun mushy and slippery.  I hope you enjoy this as much as we did.

So simple, but oh so yummy too.
GOLDEN FUNGUS BURGER
2 1/3 # burger patties
1/2 large Vidalia onion, sliced thin
4-5 large button mushrooms, sliced thin
1 large Roma tomato or 4 baby Roma tomatoes, sliced thin
1/4 cup Chablis
1/3 cup grated sharp cheddar cheese
  • Grill burgers inside or out. I add just a touch of Worcestershire sauce, salt and pepper to the meat and hand form the patties.
  • In a large sauce pan melt butter.  
  • When sizzling add onions and saute’ until translucent.  
  • Add mushrooms and saute until tender.
  • Add wine and continue sauteing until moisture has sizzled away.
  • Add tomatoes until heated through.
  • Plate burger.
  • Top with onion mixture and then cheese.  I use the pan lid over the plate for a minute to melt the cheese.

THE PERFECT APPETIZER

THE PERFECT APPETIZER
1 large rich, ripe tomato, sliced 1/4 inch and then halved
1 ripe kiwi, sliced
several large red seedless grapes, halved
1/4 cup lemon juice
1/8 cup lime juice
2 tablespoons white wine vinegar
2 tablespoons sugar
coarse fresh ground black pepper
Himalayan pink sea salt
Parmesan cheese, grated

  • Slice and arrange fruits on small appetizer plates.
  • Sprinkle each plate generously with the sugar, salt and pepper.
  • Whisk together the lemon juice, lime juice and white wine vinegar.
  • Pour vinegar mixture over each plate.
  • Sprinkle with Parmesan cheese.
  • Server immediately.

HOT WINGS & BLEU CHEESE

It doesn’t matter who you were rooting for, you CAN’T, I repeat CAN’T watch the SUPER BOWL unless you have hot wings and BLEU cheese dip!


HOT WINGS
  • 2-3 dozen+ chicken wings ~ We prefer drumettes (with a little meat on them) to actual wings, but it’s your choice. Today I used what was in the freezer for picture sake, but next week it’ll be drumettes for sure!
  • 2 cups Flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
  • 2 sticks butter+
  • Frank’s Hot Sauce
  • PURE
I also prefer to use an old cast iron frying pan (our is at least 3rd generation, dating back to hubby’s grandfather that we know for sure). I still believe this gives you the most even browning.
  • Preheat oven to 350 degrees
  • Wash and dry the chicken pieces.
  • Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
  • Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
  • While you’re doing this, have the butter melting in the pan. Start with 1 stick and add as necessary, but make sure you don’t run out dry.
  • Once all the chicken has been dredged start frying. After you have the pan full pepper the pieces again. Don’t turn the chicken until you can see blood. You only need to turn the chicken one time. Brown evenly and then set aside on paper towels until all pieces have been fried.
  • As the last batch is frying melt the other stick of butter in a 4 cup measure cup. To that add 1 cup of Frank’s hot sauce per stick of butter. Whisk them together well.
  • Spray a cookie sheet with PURE.
  • Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
  • After you’re all done and if you have hot sauce & butter mixture left, pour a little over the top of each wing.
  • Bake for 30 minutes.
  • Serve hot with my homemade Bleu cheese dressing and celery sticks if you’d like.

Home made “BLEU” CHEESE DRESSING

  • 1/2 cup sour cream
  • 1/2 cup large curd cottage cheese
  • 1 cup mayonnaise
  • 4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

BLACK RIVER MEATLOAF

I have a new passion!  I found this great new spice shop, SAVORY SPICE SHOP. They grind their own spices and have dozens of wonderful proprietary blends.  Check out their website for some wonderful recipes too.
One of the things we love is a good meatloaf and I’m always looking for that “PERFECT” recipe.  Well, I’m looking no more – this is it!!   These days we eat small meals usually consisting of a protein and a salad or vegetable of some sort – our new favorite combo.

1 1/4 pound Kirkland Organic hamburger
2 bunches green onions, chopped or 1 small Vidalia onion, chopped
1 sleeve saltines, crushed
1 JUMBO egg
1/2 cup ketchup
1 cup shredded Vermont white cheddar cheese
2 cloves garlic, minced
2 teaspoons Four Cheese Tableside Sprinkle
1/2 teaspoon Black River Creole Seasoning
1/2 teaspoon Honey Powder
1 tablespoon Worcestershire sauce

  • Preheat oven to 350 degrees. 
  •  Blend all together. 
  • I use the mini loaf pans and fill each one 2/3. 
  • Bake for 45 minutes or until top is crispy. 
  • Pour off excess fat before serving. 
  • Bake how ever many you need today and freeze the others for future meals. 
  • Thaw in refrigerator before baking. 
  • These are truly greatest hits at our house and welcome leftovers for weekend picnic sandwiches.

HOW FIRECRACKER CHICKEN became SPARKLER CHICKEN

I originally found this recipe on recipepage and then proceeded to make it my own. But after the first few bites I edited it again – it just didn’t need that much BITE. So at first it was FIRECRACKER CHICKEN, but the 2nd time it became SPARKLER CHICKEN and we loved it even more. I’ll give you both recipes and you decide.

FIRECRACKER CHICKEN
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
2/3 cup Frank’s hot sauce
1 1/2 cups brown sugar
2 tablespoons apple cider vinegar

  • Preheat oven to 350°.
  • Spray 9-13 baking dish with PURE.
  • Beat eggs until smooth consistency. You don’t want any “gloppy” areas.
  • Season chicken piece with salt and pepper.
  • Place cornstarch in a gallon sized bag.
  • Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
  • Heat butter in skillet over a medium high heat.
  • Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.
  • Remove chicken pieces to the baking dish.
  • In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
  • Pour over chicken pieces.
  • Bake 45 minutes or until sauce had thickened and chicken is cooked through.

SPARKLER CHICKEN – FIRECRACKER CHICKEN revised
changes are in RED
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunk
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
1/2 cup Frank’s hot sauce
1 1/2 cups PACKED brown sugar
3 tablespoons apple cider vinegar

  • Preheat oven to 350°.

  • Spray 9-13 baking dish with PURE.

  • Beat eggs until smooth consistency. You don’t want any “gloppy” areas.

  • Season chicken piece with salt and pepper.

  • Place cornstarch in a gallon sized bag.

  • Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.

  • Heat butter in skillet over a medium high heat.

  • Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.

  • Remove chicken pieces to the baking dish.

  • In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.

  • Pour over chicken pieces.

  • Bake 45 minutes or until sauce had thickened and chicken is cooked through

ORANGE HONEY CHICKEN

ORANGE HONEY CHICKEN

2 pounds skinless, boneless chicken breasts, cut into large chunks
1 egg, beaten
1 teaspoon sesame oil
1/2 cup cornstarch
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
heavy coat of olive oil
1 clove minced garlic, jar
1 bunch green onions, minced
1 1/2 tablespoon soy sauce
Juice of 1 orange
1/4 cup honey
1/2 teaspoon red chile pepper flakes
1 1/2 tablespoon cream sherry
5 tablespoons sugar
zest of one orange
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

  • Mix cornstarch, flour, salt & pepper in ziploc bag.
  • Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag.
  • In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes.
  • Drain chicken on paper towel lined plate.
  • Pour off excess oil and clean pan with paper towel.
  • Add 1 tablespoon more olive oil and saute’ garlic and green onion.
  • Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger.
  • Cook until thick, do not boil.
  • Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point.
  • Bake at 350 degrees for 20 minutes.
  • Brush with original glaze after the first 10 minutes.
  • Save any additional glaze to use over the rice.
  • Serve over rice.

    ITALIAN CHICKEN PROVENCAL

    ITALIAN CHICKEN PROVENCAL
    2 tablespoons olive oil
    2 tablespoons butter
    4 teaspoons minced garlic jar
    2 large slices EXTRA SOUR sourdough bread
    1/2 cup red wine vinegar
    1 teaspoon sea salt
    1 teaspoon white pepper
    1/2 teaspoon ground basil
    1 large bay leave, deveined and crumbled
    1/4 cup slivered almonds
    1 cup home made chicken broth*
    juice of 1 lemon
    1/2 cup mayonnaise**
    6 chicken breasts

    • Using a mortar and pestle revive the seasoning scents of the basil, bay leaf, salt and pepper by grinding fine.
    • Whisk together the red wine vinegar, salt, pepper, bay leaf and basil.
    • Pour over the bread slices and soak the bread in the red wine vinegar mixture until all the vinegar is absorbed by the bread.
    • Heat olive oil in large skillet over a medium high heat.
    • Add garlic to skillet and saute’ until fragrant. With a slotted spoon transfer the garlic to the food processor.
    • Lightly brown the bread on both sides in the olive oil. Transfer to a small food processor.
    • Add the butter to the skillet so it can melt into the olive oil while you make the paste. Remove from heat.
    • Add the almonds to the food processor. Process until you have a paste.
    • Gradually add the broth to the paste to form a sauce.
    • Return the skillet to the heat and brown chicken pieces on both sides until golden.
    • Add the sauce mixture to the skillet. Cover and simmer about 20 minutes until chicken is cooked through.
    • Transfer chicken to a serving dish and keep warm.
    • Whisk mayonnaise and lemon juice into the sauce in the pan until smooth.
    • Pour over chicken and Parmesan Potatoes. I serve it with asparagus. The sauce is a perfect compliment for it.
    • Serve & Enjoy!

    *1 cup boiling water + 1 teaspoon Better than Bouillon Chicken Base
    **light works well too

    CAPPUCCINO FOR ADULTS

    3 cups brewed coffee

    3 cups half and half
    1/4 cup spiced rum
    1/2 cup curacao
    1/4 cup brandy
    • In a medium saucepan whisk together everything except the whipped cream.
    • Heat to Steaming.
    • Pour into warmed mugs.
    • Garnish with whipped cream and a shake of cinnamon and mocha.

    “LAVERNE DEFAZIO” POT ROAST

    I created this recipe from combining a recipe of my grandmothers and one of my aunts, but it’s always Laverne in the old Laverne & Shirley reruns where Laverne always mixes her Pepsi and milk to drink them that I think about when I make it and how I decided on the name. I once saw Penny Marshall in an interview several years back where she said that was how she really liked those 2 drinks, mixed together! Personally it sounds terrible to me for a drink, but it is excellent for a roast especially if you use buttermilk!

    LAVERNE DEFAZIO ROAST
    1 can Pepsi
    3+/- pound pot roast, with good marbling
    1 large onion, sliced thin
    1 cup buttermilk
    1/2 pound mushrooms, cleaned and chopped
    2 teaspoons minced garlic, jar
    1 package KNORR brown gravy mix
    1 tablespoon Better than Bouillon Beef base
    Kosher salt and white pepper

    • Bring roast to room temperature.
    • Preheat oven to 325 degrees.
    • Brown the roast, generously ~ salt and peppering it.
    • Whisk together the milk, pepsi, bouillon base and gravy mix.
    • Surround roast with onions and mushrooms.
    • Pour Milk/Coke mixture over roast.
    • Bake for at least 3 hours undisturbed. Depending on the thickness of the roast it will probably take 4-5 hours for a thick 3 pound roast until the meat begins to fall apart. You should be able to cut your roast with a fork.
    • The combination of ingredients makes its own gravy that is soooooooooooooooooo good.

    Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistribute it all right back down on the roast as it cooks. These help keep the meat moist and juicy. After the roast is browned, place it in the dutch oven and spread vegetables all around it.

    And just look at these awesome hot roast beef sandwiches!

    final blog signature. ♥

    SWEDISH MEATBALLS REVISITED

    SWEDISH MEATBALLS REVISITED – made healthier, quicker for weeknights and yummier too! ALSO made into a SWEDISH MEATLOAF.

    Traditionally this recipe is served with lingonberries – YUMMMMMMY!!
    MEATBALLS*
    1 Jumbo egg
    1/4 cup heavy cream
    1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
    8 ounces ground pork, double ground
    8 ounces ground beef, double ground
    1 medium onion, grated or minced
    1/8 teaspoon freshly grated nutmeg
    1/8 teaspoon ground allspice
    1/8 teaspoon white pepper
    1 teaspoon brown sugar
    1 1/2 teaspoons table salt
    Olive Oil, heavy coat

    • Preheat oven to 350 degrees.
    • Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
    • Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
    • Using fork, mash bread mixture until no large dry bread chunks remain.
    • Add mixture to beef mixture and blend until well mixed.
    • Form 1-inch round meatballs. You’ll have about 25-30. 
    • Bake 20-25 minutes until cooked through.
    • At this point you can either complete the recipe or freeze the meatballs for a later weeknight.

    SAUCE
    1 tablespoon butter
    1 tablespoon all-purpose flour
    1 1/2 cups chicken broth
    1 tablespoon packed brown sugar
    1/2 cup heavy cream
    2 teaspoons juice from 1 lemon
    Table salt and freshly ground black pepper

    • Melt butter over medium high heat.
    • Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
    • Slowly whisk in broth.
    • Add brown sugar and bring to simmer.
    • Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
    • Stir in cream and return to simmer.
    • Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.  If making the meatloaf, at this point pour sauce over the meatloaf and bake for 45 minutes at 350 degrees.
    • Stir in lemon juice; season with salt and pepper to taste and serve over noodles.
    *I doubled this recipe and also made a “Swedish Loaf” for the freezer that I can then just add the sauce over and bake one evening.

    ROASTED STUFFED PEPPERS

    I quit eating stuffed peppers because green peppers just didn’t agree with us anymore.  Then I started making them in red or orange peppers and only giving us each a  large half – plus they look more attractive to serve in halves.  Now we love them again.
    EASY STUFFED PEPPERS
    2/3 pound ground beef
    1 clove garlic, minced
    3 green onions, minced
    salt and pepper to taste
    8 ounce can tomato sauce
    2 slices ham
    3/4 cup minute rice, prepared
    1 large red or orange pepper
    2 slices mild cheddar cheese + 1/4 cup grated (I sometimes use mozzarella for a different taste)
    • Preheat oven to 350 degrees.
    • Brown ground beef with onion and garlic.
    • Drain fat.
    • Add in tomato sauce and rice.
    • Salt and pepper to taste.
    • Wash, cut in half and clean out pepper.
    • Layer ham slice on inside.
    • Fill with meat mixture.
    • Top with cheese slice and sprinkle grated over casserole portion.
    • Bake 30 minutes.