Tuesday, December 20, 2011

Mom's Rolls

Mom’s Fluffy Potato Rolls:
¾ c. water
½ c. mashed potatoes
warm water & potatoes in microwave until hot, not boiling
¼ c. sugar
 ¼ c. olive oil
 Combine sugar and Oil in mixer add potatoes to oil & sugar
1 egg
2 c. whole wheat flour,
2 tsp. yeast
Add egg to mixer. After egg is incorporated, add flour and yeast. Mix together. Let sit for 10 minutes. Add 1 tsp. salt to dough.
Add 1 to 1 ½ c. white flour.

Add last little bit of white flour slowly, until dough doesn’t stick to sides of mixing bowl. Divide into half, then in half, then in half. (8 equal balls) Do three rolls out of each ball, rolling into ball shape with palms of hands. Or you can divide dough into half once, roll out into a circle (like a pizza crust), then cut like a pizza into 8 equal slices. Roll up slices starting with the wide end, and pinch small end to roll once rolled up to hold shape. This makes a crescent roll. *Note: you may need to spray dough/hands with cooking spray to keep dough from sticking to everything while you are working with it.

Place rolls in greased 9x13 pan. Let rise until double. Bake in oven at 350 for 15-20 minutes, or until tops are browning.

Friday, October 28, 2011

Fish Tacos

4 fish filets (I used mahi mahi--any flaky fish will do, but NO salmon)
cabbage, green or red
cider vinegar
red onion
limes (or lime juice)
black beans, drained & rinsed
cajun seasoning
corn tortillas

Cut up (thinly shred) about a quarter to a third of the cabbage head.  Pour 2 or 3 tablespoons of vinegar on the cabbage, then season with salt & pepper and set aside.  Peel then dice up entire mango and put in a serving bowl (you're making a mango salsa).  Peel then dice up about a cup worth of cucumber and add to the mango.  Dice up about a third of the red onion and add to mango salsa.  Add 1/4 cup chopped cilantro to mango salsa.  Squeeze 2 limes into the mango salsa and mix everything up nicely.  The avocado is to garnish the taco, so just chop that up into a bowl of it's own.  Season fish with cajun seasoning, spray both sides of fish with cooking spray, and spray your cooking surface (I used our sandwich grill).  Cook about 4 minutes each side; depending on the thickness of the filet, maybe a little longer or shorter.  Don't overcook fish!  It should fall apart pretty easily but still be quite moist.
Put about half a filet in each warm tortilla.  Garnish with cabbage, mango salsa, black beans, avocado, and even tomatoes if you want.  Enjoy!!  (I had to eat mine with a fork--my tortilla wouldn't fold.  I suppose you could put less fish in each tortilla and less of the toppings, then it might actually fold up :))

Friday, September 30, 2011

Italian Pizza Bread

I found a couple of recipes I liked and decided to mash them up.  Here is the resulting delicious recipe--
For innards:
8 oz. pepperoni
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
1 Tbs. italian seasoning
grated cheddar cheese (optional)

For bread:
3 1/2 teaspoons yeast
2 cups warm water
2 Tbs. sugar
1/4 cup olive oil
1 Tbs. salt
1 Tbs. dried basil
1 Tbs. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
1/2 cup grated romano or parmesan cheese
1/4 cup grated cheddar cheese
2 cups whole wheat flour
2 1/2 cups white flour
1 egg white, beaten

Combine warm water, yeast, and sugar.  Mix well, then let sit for 5 minutes, or until mixture starts to foam.  Add olive oil, salt, and spices--mix together.  Add whole wheat flour, mix for a minute until well incorporated.  Add white flour 1/2 a cup at a time, mixing in between.  You may need a little more or a little less flour.  Dough should be stiff.  Knead for 10 minutes, until smooth and rubbery. Place dough in an oiled bowl, spray dough with PAM olive oil spray, and cover with plastic wrap.  Let rise for about an hour, or until dough has risen to twice it's original size.

Preheat oven to 375 degrees.  Punch down dough and divide into two equal portions.  Roll out dough into a long rectangle (like french bread length).  Sprinkle 1 cup mozzarella and 1/4 cup parmesan on each loaf along with 1/2 Tbs. italian seasoning.  Then place 4 oz. pepperoni on each rolled out loaf, sprinkle with grated cheddar cheese (just put how ever much you want).  Pull long sides together and pinch dough together to seal (make sure all openings are closed up well, or all of your stuffing will ooze out while cooking).  Place on oiled cookie sheet, seam-side down.  Brush beaten egg white all over loaves.  Place in oven and bake for 35-40 minutes, until brown.  Let cool a little, then slice and serve with marinara sauce (for dipping).

Monday, August 29, 2011

Fresh Peach Pie

Fresh Peach Pie - Delicious for a summer dessert. I forgot to put in the nutmeg, but it tastes good either way. I cheated with a pre-made pie crust. It doesn't take too long to skin the peaches if you cut them in half and put a couple at a time in a few inches of boiling water. Leave them in 5-10 seconds (until the skin slips off easily) then put them in cold water to cool them down. I added a few ice cubes to speed the process because Florida water out of the tap doesn't really get that cold. Make sure you leave time for it to set in the fridge to firm up.
1 9 inch pie shell baked - I used the deep dish kind
1 cup of white sugar
1/2-1 c water
4 Tbs corn starch
1/4 c butter or marg.
2 c of fresh peaches, pitted, skinned and mashed
1/4 tsp nutmeg - optional
1 tsp vanilla
4 cups peaches - pitted skinned and sliced
1/4 cup lemon juice
pinch of salt

1. Combine sugar, water, cornstarch, butter, mashed peaches and nutmeg in a saucepan. Cook over med heat until clear and thick. Stir in vanilla - let cool to room temperature
2. Stir in remaining peaches. Refrigerate 2-3 hours until set
Serve with whipped cream or cool whip

Sunday, July 31, 2011

Angel Summer Paradise

This is a nice, light, summer vegetable pasta dish.  I've been using veggies from our own garden and I'm loving it!  This is my new favorite, so enjoy!
3 or 4 oz. whole wheat angel hair pasta
balsamic vinegar
olive oil
feta cheese
parmesan cheese
salt & pepper
fresh garlic
fresh basil
fresh roma tomatoes
chicken breast

Salt and pepper chicken breast and grill until done.  Slice zucchini into 1/2 inch slices, salt & pepper them, and grill until fork goes easily in the middle of slice.  Cook pasta according to package directions (usually about 3 minutes in boiling water--don't overcook!).  Drain pasta and return to pot.  Add about 1 tablespoon Olive Oil & 1 Tablespoon balsamic vinegar, & 1 teaspoon minced garlic. Toss to coat noodles, and place back on burner (turn heat to lowest setting).  Cut up chicken, zucchini, & tomatoes into bite-size pieces, then add to pasta.  Add 1 to 2 tablespoons parmesan cheese, 3 Tbs. feta cheese, 1 to 2 Tbs. chopped fresh basil.  Mix together well, add salt and pepper to taste.  Serve immediately.
Serves 1 to 2 people.

Wednesday, July 6, 2011

Reunion Egg and Cheese Bake


12 oz. Mozzarella cheese - grated
12 oz. Cheddar cheese - grated
10 - 12 eggs
1/2 cup flour
1 3/4 cups milk
1 Tbs. fresh parsley
8 oz. sausage (cooked & drained)
1/4 cup margarine
1/3 cup chopped green onion
1/2 red bell pepper - chopped

Melt margarine in pan and saute vegetables till tender.
In 9 x 13 pan put vegetables and butter,
then half of the cheese, then meat, then the rest of cheese.

Mix eggs, flour and parsley. Pour over the top of cheese
and sprinkle with paprika.

Bake uncovered for 35- 40 minutes at 350 deg.

* Can also spray pan with Pam, and mix everything together
with the meat & cheese. This makes it easy to make ahead.

Wednesday, June 15, 2011

Mandarin Chicken Salad

this is my new favorite salad:
Chicken breast, marinated in Yoshida's for at least an hour, then grilled
Romaine lettuce, chopped
Spinach (optional)
handful craisins
2 Tbs. chopped scallions
1/2 c. grated carrot
One 11 oz. can mandarin oranges
sliced sweet pepper (optional)
slivered almonds (optional)
Dressing--put all the following ingredients in a bowl and whisk together:
1/3 cup rice wine vinegar
1 teaspoon minced garlic (or 1/4 tsp. garlic powder)
1 teaspoon minced ginger (or 1/4 tsp. ginger powder)
2 tablespoons canola OR olive oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce (less or more to desired level of spice) 

                Monday, May 23, 2011

                Decadently Moist Chocolate Cake

                This cake is soooo moist and delicious!  I actually didn't even have the right chocolate (just regular semi-sweet, not dark) and it STILL tasted awesome!  I can't wait to try it with the dark chocolate :) 

                By Chef Tyler Florence


                • 2 1/2 cups cake flour
                • 1 1/2 teaspoons baking soda
                • 1 teaspoon salt
                • 1 1/2 sticks unsalted butter, at room temperature
                • 2 cups sugar
                • 3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled
                • 1 teaspoon vanilla extract
                • 2 eggs
                • 1 1/2 cups cold water
                • Chocolate Chip Butter Cream, recipe follows
                • Dark chocolate shavings, for decoration


                Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
                In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
                Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.
                Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper.  With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
                With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.
                *Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched

                Chocolate Chip Butter Cream:
                3 cups powdered sugar
                7 tablespoons hot water
                4 ounces dark chocolate, melted and cooled*
                2 teaspoons vanilla extract
                1/2 stick unsalted butter, at room temperature*
                1/4 cup semisweet dark chocolate, finely chopped
                *a note from Jaynee:  I feel this needs a little more chocolate & butter, maybe 6 oz. chocolate instead of 4, 3/4 stick butter instead of 1/2

                In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using aspatula, fold in the chopped chocolate and give a final quick spin.
                Yield: 6 to 8 servings

                Saturday, May 21, 2011

                quick & easy pizza crust


                • 1 (.25 ounce) package active dry yeast
                • 1 teaspoon white sugar
                • 1 cup warm water (110 degrees F/45 degrees C)
                • 2 1/2 cups bread flour
                • 2 tablespoons olive oil
                • 1 teaspoon salt

                • Directions
                1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
                2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
                3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

                Nutritional Information open nutritional information

                Amount Per Serving  Calories: 189 | Total Fat: 4.1g | Cholesterol: 0mg

                Sunday, April 24, 2011

                Italian Sausage Soup

                ITALIAN SAUSAGE SOUP

                1 ½ lbs mild Italian sausages, cut into ½ inch slices

                2 cloves garlic, minced or pressed

                2 large onions, chopped

                1 large can (about 28 oz) Italian-style tomatoes

                3 cans (14 ½ oz each) regular-strength beef broth

                1 ½ cups water

                ½ tsp dry basil

                1 Tbs dry parsley

                1 medium-size chopped green pepper

                2 medium-size zucchini (1/2” slices)

                5 oz (about 3 cups) bow-shaped noodles

                Grated Parmesan cheese (optional)

                1. In a 5-quart heavy pot, over medium high-heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed. Remove from pot with a slotted spoon, drain on paper towels, and set aside. Spoon off and discard all but 3 Tbs. drippings. Add garlic and onion and cook, stirring occasionally, until onions are soft (about 5 minutes).

                2. Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, water, and basil. Bring to a full rolling boil; cover, reduce heat, and simmer for 20 minutes. Stir in parsley, green pepper, zucchini, and noodles. Cover and simmer, stirring occasionally, until noodles are al dente (10 to 15 minutes). Skim off and discard fat. Pass cheese at the table to spoon over individual servings (optional). Makes 6 servings.

                Kathy Ashley brought this soup to me after my surgery. It was very tasty.

                Tuesday, April 12, 2011

                BBQ Baked Beans

                1 medium onion, minced
                2 green bell peppers, chopped
                1 lb. bacon
                3 Tbs. worcestershire sauce
                2/3 cup Ketchup
                1 15 oz. can pineapple tidbits, drained (or crushed pineapple)
                8-9 cups pork & beans (or 1 3lb., 5oz. can + 1 1lb. 15 oz. can)
                1 cup brown sugar
                2 Tbs. molasses
                1 1/2 Tbs. red vinegar

                Cook bacon so that it's easily crumbled.  Using a couple Tbs. of leftover bacon grease, saute onion and peppers for 2 or 3 minutes, then add all remaining ingredients except pork & beans.  Simmer for a few minutes, then mix with pork & beans in a large bowl.  Pour in a greased 9x13 baking dish and bake @ 350 degrees for 1 hour, uncovered.  (it might not all fit in the 9x13 dish, especially if you use more beans.  I typically cook it in the next size smaller and put the rest in another dish, then put them in the oven together.)  Serves 15 or so.

                Pulled Pork Barbecue

                Yet another recipe from Tyler Florence, but with a few of my own changes.
                *This feeds a good size crowd, probably 15 or so depending on the appetites...  

                Dry Rub:
                3 tablespoons paprika
                1 tablespoon garlic powder
                1 tablespoon brown sugar
                1 tablespoon dry mustard
                2 tablespoons coarse sea salt
                1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

                Cider-Vinegar Barbecue Sauce:
                1 cup cider vinegar
                2/3 cup yellow or brown mustard
                1 cup ketchup
                2/3 cup packed brown sugar
                2 garlic cloves, smashed
                1 teaspoon kosher salt
                1 teaspoon cayenne
                1 tablespoon worcestershire sauce
                1/2 teaspoon freshly ground black pepper
                Pan drippings from the pork
                *The sauce smells VERY strongly of vinegar (and this is quite a bit toned down from his original recipe), but don't worry--when mixed with the meat, it all comes together perfectly!

                12 hamburger buns
                1 recipe Cole Slaw, recipe follows
                Pickle spears, for serving
                Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

                Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours (maybe less--don't over cook). An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

                While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, worcestershire sauce, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

                When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

                While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over (poured it all in with the meat because I like it super juicy!). Stir it all up well so that the pork is coated with the sauce.

                To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw (it's a MUST to top with the cole slaw--it totally makes the sandwich!). Serve with pickle spears and the remaining sauce on the side.

                Cole Slaw:
                1 head green cabbage, shredded
                2 carrots, grated
                1 red onion, thinly sliced
                2 green onions (white and green parts), chopped
                1 fresh red chile, sliced
                1 1/2 cups mayonnaise
                1/4 cup Dijon mustard
                1 tablespoon cider vinegar
                1 lemon, juiced
                Pinch sugar
                1/2 teaspoon celery seed
                Several dashes hot sauce
                Kosher salt and freshly ground black pepper

                Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

                I also served Mom's recipe for BBQ baked beans with our pork sandwiches.  

                Friday, March 25, 2011

                Blueberry Scones with Lemon Glaze

                I'm a big scone lover, and these are amazing!!  The recipe is from one of my favorite food network chefs, Tyler Florence.  I think the glaze really makes them pop with flavor.


                Blueberry Scones:

                • 2 cups all-purpose flour
                • 1 tablespoon baking powder
                • 1/2 teaspoon salt
                • 2 tablespoons sugar
                • 5 tablespoons unsalted butter, cold, cut in chunks
                • 1 cup heavy cream, plus more for brushing the scones
                • 1 cup fresh blueberries

                Lemon Glaze:

                • 1/2 cup freshly squeezed lemon juice
                • 2 cups confectioners' sugar, sifted
                • 1 lemon, zest finely grated
                • 1 tablespoon unsalted butter


                Preheat the oven to 400 degrees F.
                Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mashor bruise the blueberries because their strong color will bleed into the dough.
                Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
                Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix thelemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

                Tuesday, March 15, 2011

                Chicken Pot Pie

                Chicken Pot Pie IX
                recipe image
                Submitted By: Robbie Rice
                Photo By: tahoegirl
                Prep Time: 20 Minutes
                Cook Time: 50 Minutes
                Ready In: 1 Hour 10 Minutes
                Servings: 8
                "A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal."
                1 pound skinless, boneless chicken
                breast halves - cubed
                1 cup sliced carrots
                1 cup frozen green peas
                1/2 cup sliced celery
                1/3 cup butter
                1/3 cup chopped onion
                1/3 cup all-purpose flour
                1/2 teaspoon salt
                1/4 teaspoon black pepper
                1/4 teaspoon celery seed
                1 3/4 cups chicken broth
                2/3 cup milk
                2 (9 inch) unbaked pie crusts
                1.Preheat oven to 425 degrees F (220 degrees C.)
                2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
                3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
                4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
                5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

                Out of all the meals that came to me after my surgery, this one really hit the spot. It was Delicious. She served it with a tossed green salad and fresh fruit.
                ALL RIGHTS RESERVED © 2011 Allrecipes.comPrinted from Allrecipes.com 3/15/2011