Category: RECIPES

TOMATO SPAGHETTI CUPS

This recipe has been floating around so long in the box of scraps that I have no idea where it originated (but it look like a page from an old Lawry’s magazine from when I worked there) which based on all my changes doesn’t matter. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.  I originally made the tomatoes for Ivonne’s Magazine Monday and they were a HUGE hit with the family for a spring or summer meal. Perfect in fact for the new Daring Cooks challenge.  I can’t wait to come up with a sweet version of an edible container for Daring Bakers.
TOMATO SPAGHETTI CUPS
6 firm medium tomatoes
6 ounces cooked cappelini
1 tablespoon peanut oil
2 tablespoons lemon juice
+2 tablespoons rice wine vinegar
1/4 cup plain yogurt1/4 cup sour cream or ricotta cheese
1/4+ cup shaved Parmesan cheese
1/4 cup mayonnaise
1 celery stalk, minced
2 teaspoons fresh chives*
1 teaspoon Lemon Pepper Spice Hunter salt-free Key Lime Pepper
1 teaspoon Seasoned Salt McCormick Salad Supreme
  • Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
  • Toss the pasta with the oil and lemon juice and allow to cool.
  • Whisk together the mayonnaise, sour cream, lemon pepper, salad supreme and Parmesan cheese.
  • Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
  • Sprinkle the tops with ground parsley and paprika.

*I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
+Not in the original recipe

PEANUTTY PORK & NOODLES SALAD

PEANUT PORK AND NOODLES SALAD
DRESSING
1/4 cup rice wine vinegar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon garlic chili paste
SALAD
1/2 pound boneless pork chops
2-3 ounce bundles ramen noodles
8 ounces snow peas, trimmed and cleaned
1 large green onion sliced
8 ounces bok choy, trimmed, cleaned and sliced
1 sweet red pepper, cored, seeded
1/8 teaspoon salt
3 tablespoons dry roasted unsalted peanuts (optional)
  • In a small food processor combine dressing ingredients and blend until smooth.
  • In a large ziploc bag combine pork chops and half of the dressing.  Marinade for 15 minutes minimum.
  • While chops are grilling bring a pot of water to a boil.
  • Add ramen noodles for 2 minutes.
  • Add peas and bok choy, boiling for 1 minute more.
  • Drain and rinse in cold water.
  • Place in large salad bowl.
  • Heat grill to medium high.
  • Grill chops and red pepper just until done, turning half way through.
  • Transfer to a cutting board and thinly slice both chops and pepper.
  • Toss salad with remaining dressing and salt.
  • Scatter pork and peppers over salad.
  • Top with peanuts. (optional)
  • Serve immediately.

Leftovers (minus the bok choy) chill well and would make a perfect lunch to go.  Just don’t add the bok choy, which in my opinion can be left out and double the peas for my taste.

CRAB APPLE BOATS

CRAB APPLE BOATS
2 large cucumbers
2 medium apples, peeled, cored and chopped
1 (8 ounce) can crushed pineapple, drained really well
4 ounces flaked crab
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 teaspoon vinegar

  • Peel cucumbers.  Halve them and spoon out seeds.  Dry the insides.
  • In a bowl toss apple pieces with the well drained pineapple and then with the krab.
  • In a small bowl whisk together the sour cream, vinegar, salt and pepper.
  • Fold into krab mixture.
  • Spoon into cucumbers and chill several hours before serving.

BROCCOLI SALAD

1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar**

  • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
  • In a small mixing bowl, blend the mayonnaise, sugar and vinegar together until smooth.
  • Pour over the vegetable mix.
  • Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.
**can use pineapple juice instead

2 and Half Bean Salad

I love 3 bean salad, but I hate kidney beans. So, I developed this recipe to cater to my own likes. If you like kidney beans, add them back in.
2 cans green beans
1 can wax beans
1-2 oz. jar pimentos
1 cup white vinegar
1 1/4 cups sugar
2 teaspoons salt
  • Drain beans and pimentos and place into a jar with enough room for the liquid.
  • In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
  • Let it cool.
  • Pour it over the beans.
  • Marinate at least 24-48 hours for the best flavor.

SAUERBRATEN, POTATO PANCAKES & GINGERSNAP GRAVY

SAUERBRATEN & GINGER SNAP GRAVY

3 pound chuck roast
2 cups vinegar
2 cups beef broth
1 medium onion, thinly sliced into rings, separated
2 bay leaves
1 teaspoon white pepper
1/4 cup sugar
1/4 cup lemon juice
1 tablespoons ground cloves
6-10 gingersnaps

  • In a medium saucepan blend all the ingredients together except the ginger snaps. Heat, but do not boil.
  • Pour over the roast in a tight sealed Tupperware marinader. Marinate 48-72 hours, turning twice daily.
  • On the 3rd day remove the roast from the marinade, drain well saving all marinade and brown* on both sides and all edges.
  • Put roast in roasting pan and pour marinade over top. Bake for 3 hours covered and undisturbed.
  • During the last 30 minutes add the gingersnaps to the liquid and allow them to soften. If you are going to want more gravy than there is liquid, add a can of beef consomme at this time.
  • Remove bay leaves. If you prefer you can use whole cloves (8-10) and tie those and the bay leaves into a cheesecloth bag that can be more easily removed.
  • Remove roast from pan and whisk in roux until desired gravy consistency is reached.

*Browning will take longer because of the vinegar in the marinade.

POTATO PANCAKES

3+ cups peeled, grated & squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk
1 egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.

*I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.

SWEET HONEY CATALINA DRESSING

SWEET HONEY CATALINA DRESSING
1 1/2 cups Heinz ketchup
1/3 cup red wine vinegar
1/3 cup honey
2 tablespoons sugar
1 dash Worcestershire sauce
1 pinch ground cloves
3 tablespoons finely grated green onion
1 pinch salt
2 teaspoons poppy seeds
1 cup safflower oil

  • Whisk all ingredients together until well blended and sugar is dissolved.
  • Chill.
  • Enjoy.

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.


GRILLED PORK CHOPS & RASPBERRY BBQ SAUCE

When I went to the grocery store last night I ran across some awesome meat deals and these pork chops were perfect for a new BBQ sauce I wanted to try. Dave over at My Year on the Grill has been raving about a raspberry chipotle sauce that I can’t get here either, but left me craving raspberries and at $4.99 a small box that craving was going to go unsatisfied until I ran across this raspberry vinegar at 3.99 a jar – a much better deal and it made an awesome sauce.





GRILLED PORK CHOPS & RASPBERRY BBQ SAUCE
6 tablespoons Alessi raspberry blush vinegar
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons grandma’s molasses
1 teaspoon Frank’s Red Hot Pepper Sauce
2 cloves garlic, minced
1/2 teaspoon sea salt
4 thin pork chops
skewers

  • Whisk all the ingredients (except pork chops) together until well blended over a medium heat.
  • Bring to a simmer, whisking occasionally until thickened and reduced to 1/2 cup.
  • Skewer each pork chop with 2 skewers.
  • Generously salt and pepper each side.
  • Bring your grill to temperature.
  • Brush each side with sauce.
  • Spray grill surface with PURE.
  • Place chops on grill, grilling uncovered for 2-3 minutes total, turning once.

PINEAPPLE VINAIGRETTE

These days you can get vinegars in a multitude of flavors.  Each new flavor opens the door for more and more possibilities.  We love this recipe when we’re craving a tropical edge.

1/3 cup peanut oil
3 tablespoons pineapple vinegar
Juice of 1 lemon
1 tablespoon sugar
salt and pepper to taste
1 green onion, minced
  • Mix together well.
  • Chill overnight.

RUSTIC APPLE DUMPLINGS with MOCHA CARAMEL SAUCE

I made a less than appetizing dinner the other night trying to clean out the refrigerator and while hubby was as diplomatic as possible, I felt bad. He has always been a wonderful guinea pig. So I had 2 apples and a can of refrigerator biscuits that all still needed to be used. Here is what I made:


RUSTIC APPLE DUMPLINGS with MOCHA CARAMEL SAUCE

I peeled, cored and chopped the apples. Next time I’ll add rum soaked raisins.
Then I sprinkled them with cinnamon and sugar and tossed them well.

I flattened each of the biscuits with a little additional flour.
Topped 5 of them with the apple mixture.

Then draped the apple mixture with another flattened biscuit.
I brushed each one with butter, sprinkled with a little cinnamon sugar and baked 10-12 minutes.

After they were baked I topped them with Mocha Caramel sauce and voile’ my family loved me again. Next time I will also add a creme chantilly sauce.

CREME CHANTILLY SAUCE
1 cup whipping cream
1 tablespoon apple brandy 
1 1/2 to 3 teaspoons sugar

  • Beat cream in medium sized chilled bowl with chilled beaters until soft peaks form.
  • Ad brandy and sugar to taste, beating until stiff peaks form. DO NOT OVER BEAT!
  • Refrigerate until ready to serve.

MOCHA CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
1/4 cup milk chocolate chips

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Toss in the milk chocolate chips and blend until smooth.
  • Serve warm.

Chicken & Tomato Spinach Salad w/ Lemon Basil Vinaigrette

Chicken & Tomato Spinach Salad w/ Lemon Basil Vinaigrette
8 ounces baby spinach leaves
2 tomatoes, wedges
2 cloves garlic, minced
1 small bunch green onions, halved and sliced thin
1 pound chicken tenders, cut into small pieces
2 tablespoons butter
2 tablespoons safflower oil
Juice of 2 lemons
1 tablespoon tarragon vinegar
1 tablespoon  rice wine vinegar
2 sprigs fresh thyme, minced
1 tablespoon basil paste
salt and pepper to taste

  • Whisk together the safflower oil, Juice of 2 lemons, tarragon vinegar, rice wine vinegar, minced thyme, garlic and basil paste. Set aside.
  • Over a medium high heat melt butter.
  • Saute chicken pieces, salt and peppering to taste until tender and cooked through. Drain on paper towels.
  • Toss together spinach leaves and onions with the dressing.
  • Add chicken and toss again.
  • Arrange salad in bowl and top with tomato wedges.

Bleu cheese crumbles add another layer of flavor.