Category: MISC

ASIAGO GARLIC MUSHROOM RAVIOLI

HOMEMADE PASTA DOUGH
2 to 2 1/2 cups flour, divided 2 cups and 1/2 cup
1/2 teaspoon sea salt
3 eggs
1 tablespoon cold water

  • Place 2 cups of the flour and salt in a large mixing bowl.
  • Make a well in the center of the flour.
  • Add the eggs and water to the flour.
  • With your hands or a wooden spoon, gradually mix all together until well blended.
  • Gather into a ball and knead on a floured surface until smooth, about 10 minutes.
  • Add remaining flour as necessary to prevent the dough from sticking to your hands or the kneading surface.
  • Divide the dough into fourths.

FILLING
2 tablespoons butter
1 large bunch green onion, minced
1/2 pound mushrooms, cleaned and chopped
3 teaspoons minced garlic, jar
1/2 cup freshly grated Asiago Parmesan cheese
1 eggs, slightly beaten
Salt and pepper to taste

  • Melt the butter in a small skillet and cook the onions, stir and cook until onions are transparent.
  • Add mushrooms and simmer until tender.
  • Remove from heat and transfer to a mixing bowl.
  • Stir in the rest of the ingredients.
  • Season to taste.

ASSEMBLY

  • Divide the pasta dough into 4 balls and roll out one at a time about 1/4 inch thick.
  • Place 1 heaping tablespoon of filling about every 2 inches apart on the sheet of pasta.
  • With a brush dipped in water draw lines between the mounds.
  • Then place a second sheet of pasta evenly over the first sheet, but work quickly ~the dough must remain pliable.
  • Press down between the mounds to form the ravioli envelopes. The wet areas of the pasta sheet will help seal the ravioli.
  • With a ravioli cutter or a serrated knife separate from each other.
  • Cook ravioli in large kettle of chicken broth or salted water. Boil slowly for about 10 minutes. Drain. Always add 1 tablespoon of oil to the cooking water for a better noodle.
  • Layer ravioli and sauce.
  • Sprinkle fresh grated Parmesan cheese on last layer and serve, hot.

CHICKEN FRIED CHICKEN with PEPPERED GRAVY, Family Favorite Mashed Potatoes and Sugared Carrots

CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a small ziploc bag mix together the flour, salt and pepper.
  • One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter.
  • Cook on one side until edges begin to bleed and then turn.
  • About 6 minutes each side depending on plumpness.
  • Keep chicken warm.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

  • Boil potatoes in salted water until fork tender.
  • Drain.
  • Mash all together salt and peppering to taste.

SUGARED CARROTS
1 small bag baby carrots, washed
1 cup packed dark brown sugar
4 tablespoons PURE maple syrup
2 tablespoons melted butter

  • Preheat oven to 350 degrees.
  • Blanche carrots in sugared water until just tender.
  • Drain.
  • Blend together brown sugar, maple syrup and butter.
  • Toss with carrots.
  • Bake 20 minutes.

SWEDISH PANCAKES with LINGONBERRY BUTTER and LINGONBERRIES

I don’t eat out much, especially for breakfast, but I do have a soft spot for IHOP’s Swedish Pancakes with Lingonberries and Lingonberry butter. It took me awhile, but I have finally created a recipe so similar most people would not be able to tell the difference. These are thin pancakes. I make them about 8 inches round and then fold over once or twice.

SWEDISH PANCAKES with LINGONBERRY BUTTER and LINGONBERRIES
1/2 cup sifted flour
1/2 teaspoon salt
4 JUMBO eggs
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon maple extract
1 cup 4% small curd cottage cheese

  • Preheat griddle* or crepe pan
  • Sift flour and salt together. Set aside.
  • Beat the eggs, milk, vanilla and maple extracts together.
  • Add the oil and beat again until sooth.
  • Add cottage cheese and beat until completely smooth.**
  • Gradually add the flour until a smooth consistency.
  • Pour 1/4-1/3 cup of batter onto griddle or crepe pan.
  • Cook a minute or two on each side.
  • Top with Lingonberry butter and Lingonberries.

NOTE:
*I used a third cup measure and my large griddle. This made 5 at a time.
**I used my mini food chopper to grind the cottage cheese and it worked great and much faster.

LINGONBERRY BUTTER
1/2 cup butter, softened
1/4 cup lingonberries

  • Beat butter until creamy.
  • Add berries and beat again until well blended.
  • Chill.

    • PEANUT BUTTER FUDGE DROPS



    PEANUT BUTTER FUDGE DROPS

    2/3 cup Hot water
    10 ounces Land of Lakes cocoa mix
    2 cups JIF creamy peanut butter
    1/2 cup light corn syrup
    3 cups C&H powdered sugar, divided 2cups + 1 cup
    2 cups crushed vanilla wafers
    2 cups crushed ginger snaps
    72 Hershey Kisses (I like the cherry cordials)

    • Whisk together the hot water and cocoa mix until smooth.
    • Add peanut butter and corn syrup. Blend until smooth.
    • Add 2 cups powdered sugar and stir until well blended.
    • Stir in cookie crumbs until well blended.
    • Spray wax paper with PURE (these will be sticky so don’t forget this step).
    • Drop heaping teaspoonfuls of dough onto the wax paper.
    • Place the remaining 1 cup of powdered sugar in a shallow bowl.
    • Roll each piece of dough into a ball and dredge in powdered sugar.
    • Press your thumb into the center and fill with a Hershey’s kiss.

    STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

    • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
    • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
    • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
    • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


    For the meatballs:
    1 pound hamburger
    1 pound sweet Italian sausage, casings removed
    3 large slices sourdough bread, crumbled
    2 eggs, beaten
    1/2 cup grated Parmesan cheeseAlign Center
    2 tablespoons fresh minced parsley
    1 bunch green onions, finely minced
    2 teaspoons minced garlic, jar
    mozzarella cheese, about 4 ounces, cut into 1 inch cubes

    • Crumble bread into a large bowl.
    • Toss in Parmesan cheese, parsley, green onions and garlic.
    • Add meat and with your hands mix extremely well until you have a uniform mixture.
    • Roll meatballs around a Parmesan cheese cube.
    • Chill Meatballs until sauce is done.
    • Just before the sauce is finished, brown meatballs.**
    • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
    • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
    • Enjoy

    **If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.



    GARLIC LEMON BRUSSELS SPROUTS & MUSHROOM RAGOUT

    GARLIC LEMON BRUSSELS SPROUTS
    1 dozen equal sized Brussels sprouts, washed and halved
    2 tablespoons champagne vinegar (Balsamic Vinegar works well too)
    1 lemon, juiced
    3 green onions, sliced
    3 cloves minced garlic
    3 tablespoons butter

    • Wash, halve and drain the Brussels sprouts.
    • Melt butter over medium high heat.
    • Add green onions and garlic. Saute’ until golden.
    • Add Brussels sprouts and continue sauteing until tender.
    • Add lemon juice and champagne vinegar. Heat through.
    • Serve immediately.

    MUSHROOM RAGOUT
    3 cups mushroom mix (I used baby bellas and portabellas)
    1 small shallot, minced
    4 sprigs Thyme, minced
    1/2 cup red wine
    4 tablespoons butter
    1/2 cup heavy cream
    2 ounces demi-glace*
    2 teaspoons minced garlic, jar
    salt & pepper to taste

    • Melt butter in a large skillet over medium high heat.
    • Saute’ mushrooms until golden and tender.
    • Add shallots, garlic and thyme.
    • Continue to saute’ until translucent.
    • Deglaze the pan with the wine.
    • Add the cream and demi-glace.
    • Simmer until desired consistency.
    • Serve over HOMESTYLE MEATOAF and mashed carrots.



    COWBOY CAVIAR aka TEXAS CAVIAR

    While researching black eyed peas (not an easy thing to do with a band by the same name) I ran across a reference to Texas Caviar. I read and read all those recipes and found the 2 consistent ingredients are black eyed peas and Italian dressing. So I started with those ingredients and from there added the ingredients I like most. We loved the results. We ate it for New Year’s day with fresh tortilla chips, prime rib and twice baked potatoes. Eating black-eyed peas on New Year’s Day is thought to bring prosperity. See what you think. I also found it ironic, at least in my case that since my family is from and for the majority in Texas that I had never heard of this before.
    Texas Caviar
    TEXAS CAVIAR
    1 pound black eyed peas
    2 cups Italian salad dressing
    1 cup grape tomatoes, quartered
    1 large shallot, chopped
    1 bunch finely chopped green onions (tops too)
    finely chopped jalapeno peppers to taste
    3 cloves finely chopped garlic
    Salt & hot pepper sauce to taste (I used Frank’s red pepper sauce)
    Tortilla chips
    • Soak peas in enough water to cover overnight.
    • Drain well. Pick out bad beans.
    • Transfer peas to saucepan. Add enough fresh water to cover.
    • Over high heat bring to boil.
    • Let slow boil until tender, about an hour or so, but do not overcook.
    • While peas are cooking chop remaining ingredients and mix well with dressing.
    • Drain peas well.
    • Blend into dressing mixture and let cool.
    • Chill several hours.
    • Serve with tortilla chips.
    Originally native to India, but widely grown in many countries in Asia, the black-eyed pea was introduced into the West Indies and from there to the Southern United States as early as the 1600s in Virginia. Most of the black-eye pea cultivation in the region, however, took firmer hold in Florida and the Carolinas during the 1700s, reaching Virginia in full force following the American Revolution. The crop would also eventually prove popular in Texas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and various types of Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas are an excellent source of calcium. Isn’t Wikipedia wonderful? I learn something every day!

    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.

    And look at these awesome hot beef sandwhiches we had for leftovers!

    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.

    HAMBURGER STEAKS with PARMESANMASHED POTATOES & ONION GRAVY



    HAMBURGER STEAKS
    1 pound ground chuck
    1 pound hamburger
    1 sleeve Keebler club crackers, crushed
    1/2 teaspoon sea salt
    1/2 teaspoon white pepper
    1 tablespoon Worcestershire sauce
    2 teaspoons minced garlic, jar
    1/2 cup finely chopped onion
    2 Jumbo eggs
    1 tablespoon liquid Smoke – MYSTERY ingredient
    PARMESAN MASHED POTATOES
    6 medium red potatoes, washed and cut into pieces
    1/4 cup sour cream
    1/4 cup butter
    1/4 cup Parmesan cheese
    1/4-1/2 cup Buttermilk
    ONION GRAVY
    3 tablespoons butter
    1/2 cup finely chopped onion
    2 tablespoons self-rising flour
    1 tablespoons cream sherry
    2 cups hot water
    1 tablespoon better than bouillon beef base
    1 teaspoon Kitchen Bouquet
    salt and pepper to taste

    • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
    • Bake 30 minutes in convection oven at 350 degrees.
    • In a large skillet melt the butter for the gravy. Saute the onions until browned.
    • Add the bouillon base, cream sherry and hot water. Bring to a boil.
    • Reduce heat, add flour and continue cooking to desired consistency.
    • Bring potatoes to a boil until tender. Drain.
    • Combine potato ingredients and beat until smooth.
    • Enjoy

    When Life gives you lemons, make lemonade

    I have a good friend who will be leaving for Curacao soon to visit some family who is wintering there. Neither of us knew much about it so decided to research it. We were utterly amazed by some of the history we learned, but we were also in awe of learning about the booze! The recipes I see in my future are going to be Curacao soaked!

    When Life gives you lemons, make lemonade or in this case when life gives you oranges make Curacao. According to Wikipedia Curacao is a liqueur flavoured with the dried peel of the laraha citrus fruit, grown on the island of Curaçao. A non-native plant similar to an orange, the laraha developed from the sweet Valencia orange transplanted by Spanish explorers. The nutrient-poor soil and arid climate of Curaçao proved unsuitable to Valencia cultivation, resulting in small bitter fruit on the trees. But the aromatic peel maintained much of the essence of the Valencia varietal, and the trees were eventually bred into the current laraha species, whose fruits remain inedibly bitter.

    The drink was first developed and marketed by the Senior family (a Jewish family of Spanish and Portuguese descent) in the 19th century. To create the liqueur the laraha peel is dried, bringing out the sweetly fragranced oils. After soaking in a still with alcohol and water for several days, the peel is removed and other spices are added.

    The liqueur has an orange-like flavour with varying degrees of bitterness. It is naturally colourless, but is often given artificial colouring, most commonly blue, which confers an exotic appearance to cocktails and other mixed drinks—given that almost no drinks or other foodstuffs exist that are truly blue by nature.

    The name “Curaçao” has become associated with a shade of blue, because of the deep-blue version of the liqueur named Curaçao (a.k.a. Blue Curaçao).

    The liqueur itself is smooth, and I mean really, really smooth. We found an old bottle in FIL’s liquor cabinet that must have been 50 years old, but oh it was soooooooooooooooooooooooooooooooooooooooo good. Several shots later we were all convinced we’d found the next great thing to sliced bread.

    She’ll be bringing back some new bottles and these days they make it in many flavors, all of which I want to use in desserts too. Some other liqueurs are also sold as Curaçaos with different flavors added, such as coffee, chocolate, and rum and raisin.

    STIR FRIED GREEN BEANS WITH CASHEWS

    STIR FRIED GREEN BEANS WITH CASHEWS
    1 pound green beans; washed, trimmed & cut into bite sized pieces
    1/2 cup cashews, chopped small
    2 tablespoons butter
    1/2 teaspoon ground ginger
    1/8 cup soy sauce
    Juice of 1 orange*
    1 teaspoon honey
    1 teaspoon sesame oil
    1 teaspoon minced garlic, jar
    1 tablespoon cornstarch
    1 tablespoon water

    • In a small bowl whisk together the sesame oil, honey, soy sauce, garlic and orange juice until well blended. Set aside.
    • In a small bowl whisk the cornstarch and water together. Set aside.
    • In a skillet melt butter over medium high heat.
    • Stir fry the green beans 5-7 minuted until tender.
    • Add the cashews and soy sauce mixture.
    • Bring to a boil.
    • Add cornstarch mixture and simmer just until the sauce thickens and the beans are well glazed.

    We had it with a slice of fresh bread and cantaloupe.
    *You could substitute chicken broth.

    CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

    CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
    CRAB SALAD
    8 ounces Louis Kemp Crab, finely chopped
    1 stalk celery, finely chopped
    1/3 cup minced red onion
    salt and pepper
    mayo (about 1/4 cup)
    Romaine lettuce
    Roma tomatoes, sliced
    Snap peas, halved

    • Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
    • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
    • Place a large scoop of crab salad over the romaine mix.
    • Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
    • Top with dressing.

    1000 ISLAND DRESSING
    1/2 cup mayonnaise
    2 tablespoons ketchup
    1 tablespoon white balsamic vinegar
    2 teaspoons sugar
    3 teaspoons sweet pickle relish
    1 heaping tablespoon minced red onion
    1 teaspoon Worcestershire sauce
    salt and pepper

    • In a mini blender blend all ingredients to desired consistency.