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Recipes
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Asian Beef Skewers or Thin Steaks
This is delicious! I do use the red chili garlic sauce and it is wonderful. I have made this as skewers with flank steak and as shown above just used the marinade to flavor thin steaks. These are very thin steaks, about 1/4 " thick. This meat is fabulous with grilled vegetables and pineapple. Here we grilled zucchini and pineapple as sides.
Asian Beef Skewers
3 Tbsp. hoisin sauce
3 Tbsp. sherry
¼ c. soy sauce
1 tsp. bbq sauce
2 cloves garlic, minced
1 Tbsp. minced fresh ginger or ginger paste
1 tsp. red chili garlic sauce, optional
1 ½ lbs. flank steak or thin steak slices
In a small bowl, mix together hoisin sauce, sherry, soy sauce, bbq sauce, garlic, ginger, and optional red chili garlic sauce (aka chili paste). Cut flank steak across grain on a diagonal into ¼“ slices. Place slices in a 1 gallon ziploc bag. Pour marinade over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard marinade, and thread steak onto skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
If using bamboo skewers, soak them in water for a few minutes and let mostly dry off before using.
This recipe is from Blah to Ta-Daa
Asian Beef Skewers
3 Tbsp. hoisin sauce
3 Tbsp. sherry
¼ c. soy sauce
1 tsp. bbq sauce
2 cloves garlic, minced
1 Tbsp. minced fresh ginger or ginger paste
1 tsp. red chili garlic sauce, optional
1 ½ lbs. flank steak or thin steak slices
In a small bowl, mix together hoisin sauce, sherry, soy sauce, bbq sauce, garlic, ginger, and optional red chili garlic sauce (aka chili paste). Cut flank steak across grain on a diagonal into ¼“ slices. Place slices in a 1 gallon ziploc bag. Pour marinade over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard marinade, and thread steak onto skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
If using bamboo skewers, soak them in water for a few minutes and let mostly dry off before using.
This recipe is from Blah to Ta-Daa
Southern Style Blackeye Peas
I was craving blackeye peas and mashed potatoes today. Maybe it was a pregnancy thing. I grew up in the South and one of my babysitters when I was little, Ms Ruth, made the best blackeye peas and mashed potatoes for lunch. It was my favorite. This recipe is adapted from Serious Eats Recipes.
Ingredients
1. Soak the blackeye peas
2. Place the bacon in a small cast-iron pot or Dutch oven over medium-high heat and cook until it renders its fat, about 6 or 7 minutes.
3. Add the onion, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for about 8 minutes.
4. Add the drained peas, bay leaves, salt, and 6 cups water. Simmer gently with lid tilted until desired tenderness is reached, about 1 1/2 to 2 hours.
5. Stir in the Tabasco and serve.
Ingredients
- 1 pound dried black-eyed peas
- 5 ounces (6 slices) bacon, cut into 3/4-inch squares
- 1 onion, chopped
- 4 garlic cloves, peeled and chopped
- 1 tablespoon dried oregano or Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- 2 teaspoons sea salt
- 2 teaspoons Tabasco or other hot sauce
1. Soak the blackeye peas
- Quick soak: Rinse and sort the peas in a large pot. Add 6-8 cups hot water. Bring to a rapid boil; boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain soak water and rinse peas.
- Overnight soak: Rinse and sort peas in a large pot. Add 6-8 cups cold water. Let stand overnight or at least 6-8 hours. Drain soak water and rinse peas.
2. Place the bacon in a small cast-iron pot or Dutch oven over medium-high heat and cook until it renders its fat, about 6 or 7 minutes.
3. Add the onion, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for about 8 minutes.
4. Add the drained peas, bay leaves, salt, and 6 cups water. Simmer gently with lid tilted until desired tenderness is reached, about 1 1/2 to 2 hours.
5. Stir in the Tabasco and serve.
Pancakes for Dinner
It was just me and the little boys the other night so we tried something different for dinner - Pancakes. We loved every bite. I used the same recipe I have been using for years. It is from Better Homes and Gardens. I used this recipe when I taught beginning foods classes. It is simple enough to throw together on a busy weeknight (even with two munchkins helping). If you have a large family or your children are older than 3, you may need to double the recipe.
Pancakes
1 c flour
1 T sugar
2 t baking powder
¼ t salt
1 beaten egg
1 c milk
2 T oil
1. In a mixing bowl stir together flour, sugar, baking powder, and salt.
2. In another mixing bowl combine egg, milk, and cooking oil.
3. Add to flour mixture all at once. Stir mixture just till blended but still slightly lumpy.
4. Pour about ¼ c batter onto a hot lightly greased griddle or heavy skillet for each pancake.
5. Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
Pancakes
1 c flour
1 T sugar
2 t baking powder
¼ t salt
1 beaten egg
1 c milk
2 T oil
1. In a mixing bowl stir together flour, sugar, baking powder, and salt.
2. In another mixing bowl combine egg, milk, and cooking oil.
3. Add to flour mixture all at once. Stir mixture just till blended but still slightly lumpy.
4. Pour about ¼ c batter onto a hot lightly greased griddle or heavy skillet for each pancake.
5. Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
Oven Roasted Cabbage with Onions
I had 3/4 of a head of cabbage in the fridge leftover from making Pan Asian Noodles and decided to try it in the oven. Our relatives Don and Ruthie told us last weekend that they wrap cabbage in foil with butter and grill it. They raved about how great it is. Our grill is out of gas so I decided tonight to try it in the oven. It was fabulous. Picture A shows the cabbage before cooking. I made a foil pan for the cabbage and placed it on a cookie sheet. I covered the dish with foil before baking. Picture B shows the Roasted Cabbage. Picture C shows the Roasted Cabbage with leftover Pan Asian Noodles and some Smoked Sausage that I cooked in a little olive oil.
Ingredients:
One head green cabbage
1/2 or more chopped onion
butter
salt
pepper
foil
Here is what I did:
I chopped the cabbage into chunks and chopped half an onion and placed the vegetables into my foil pan. I then added chunks of butter (between 1/4 and 1/2 stick butter) and salt and pepper. I covered with foil and baked in a 350 degree oven for 30 minutes. I checked the cabbage and turned the oven up to 375 degrees and cooked for another 30 minutes. After one hour it was perfect. I took the foil cover off and left the cabbage in the oven for a few minutes while I re-heated the leftover noodles and cooked the smoked sausage.
It was delicious! I think I ate three helpings.
Ingredients:
One head green cabbage
1/2 or more chopped onion
butter
salt
pepper
foil
Here is what I did:
I chopped the cabbage into chunks and chopped half an onion and placed the vegetables into my foil pan. I then added chunks of butter (between 1/4 and 1/2 stick butter) and salt and pepper. I covered with foil and baked in a 350 degree oven for 30 minutes. I checked the cabbage and turned the oven up to 375 degrees and cooked for another 30 minutes. After one hour it was perfect. I took the foil cover off and left the cabbage in the oven for a few minutes while I re-heated the leftover noodles and cooked the smoked sausage.
It was delicious! I think I ate three helpings.
Stromboli (pictured below)
This is the best recipe for Stromboli. My students made this in class and it was one of their favorites year after year.
Dough:
1 cup warm water (105 degrees - just run hot tap water for a few seconds and it will be fine.)
1 Tbsp. sugar
1 pkg. yeast
3 cups flour
1 1/2 tsp. salt
1 Tbsp. Italian seasoning
2 Tbsp. olive or vegetable oil (I use olive)
1. Dissolve yeast and sugar in water until foamy.
2. In a separate bowl, stir together 2 cups of the flour, salt, and seasoning. (Save the 3rd cup of flour for later.)
3. Add the oil and dissolved yeast mixture to the flour and seasoning mixture. Stir until well blended. Stir in as much of the 3rd cup of flour as possible. (I do this in my Kitchen Aid mixer with the dough hook or you can do this by hand.)
4. Transfer to floured board or counter. Knead in remaining flour. (If using mixer with dough hook attachment, you can skip this kneading step.)
5. Place in greased bowl to rise. Let rise for an hour or more. You can make dough a day ahead and let it rise at room temperature then transfer to covered container or large ziploc bag and refrigerate until needed. I would let it rest at room temperature for at least 30 minutes before using it if it has been refrigerated.
Green Sauce: Inside fillings:
1 egg, beaten pepperoni (turkey pepperoni has less fat and is delicious)
1/2 tsp. garlic powder mozzarella cheese
1 T. oregano provolone cheese
1/2 tsp. pepper mushrooms
2 Tbsp. olive oil green, red, yellow, or orange peppers
1 Tbsp. parmesan cheese thin ham
1. Pre-heat oven to 425 degrees. Roll dough to a 9" X 12" rectangle.
2. Mix Green sauce ingredients together in a small bowl. Brush green sauce over dough.
3. Cover with choice of toppings. Roll up jelly-roll style and pinch seam and ends closed.
4. Spray a sided baking sheet with non-stick cooking spray. Place stromboli on baking sheet in a half moon shape.
5. Cut slits evenly through top of dough (12-16 slits or more) with kitchen shears. Place foil loosely over top to prevent over browning. Remove foil last 10 minutes. Total baking time is 25-30 minutes.
6. Rub crust with butter once done. Serve with pizza sauce for dipping. My favorite pizza sauce is Dei Fratelli (shown in the second picture).
Dough:
1 cup warm water (105 degrees - just run hot tap water for a few seconds and it will be fine.)
1 Tbsp. sugar
1 pkg. yeast
3 cups flour
1 1/2 tsp. salt
1 Tbsp. Italian seasoning
2 Tbsp. olive or vegetable oil (I use olive)
1. Dissolve yeast and sugar in water until foamy.
2. In a separate bowl, stir together 2 cups of the flour, salt, and seasoning. (Save the 3rd cup of flour for later.)
3. Add the oil and dissolved yeast mixture to the flour and seasoning mixture. Stir until well blended. Stir in as much of the 3rd cup of flour as possible. (I do this in my Kitchen Aid mixer with the dough hook or you can do this by hand.)
4. Transfer to floured board or counter. Knead in remaining flour. (If using mixer with dough hook attachment, you can skip this kneading step.)
5. Place in greased bowl to rise. Let rise for an hour or more. You can make dough a day ahead and let it rise at room temperature then transfer to covered container or large ziploc bag and refrigerate until needed. I would let it rest at room temperature for at least 30 minutes before using it if it has been refrigerated.
Green Sauce: Inside fillings:
1 egg, beaten pepperoni (turkey pepperoni has less fat and is delicious)
1/2 tsp. garlic powder mozzarella cheese
1 T. oregano provolone cheese
1/2 tsp. pepper mushrooms
2 Tbsp. olive oil green, red, yellow, or orange peppers
1 Tbsp. parmesan cheese thin ham
1. Pre-heat oven to 425 degrees. Roll dough to a 9" X 12" rectangle.
2. Mix Green sauce ingredients together in a small bowl. Brush green sauce over dough.
3. Cover with choice of toppings. Roll up jelly-roll style and pinch seam and ends closed.
4. Spray a sided baking sheet with non-stick cooking spray. Place stromboli on baking sheet in a half moon shape.
5. Cut slits evenly through top of dough (12-16 slits or more) with kitchen shears. Place foil loosely over top to prevent over browning. Remove foil last 10 minutes. Total baking time is 25-30 minutes.
6. Rub crust with butter once done. Serve with pizza sauce for dipping. My favorite pizza sauce is Dei Fratelli (shown in the second picture).
Spicy Mexican Skillet Chicken
This recipe is adapted from a recipe my sister shared with me. I changed it a little to make it easier to eat and added toppings we enjoy with mexican food. A delicious and healthy meal, and so easy to make!
Ingredients:
1 lb. boneless, skinless chicken breasts
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon vegetable oil
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/3 cup thick and chunky salsa
chopped fresh cilantro (if desired, I leave this out)
red chili slices (if desired, I also leave this out)
Toppings of your choice:
lime wedges to squeeze juice over your plated meal
guacamole or sliced avocado
sour cream
diced tomato
shredded lettuce
extra salsa (we like corn and black bean salsa)
tortilla chips as a side
1. Cut chicken into 1 inch cubes. Mix chili powder, salt, and pepper. Sprinkle chili powder mixture over chicken and stir to make sure all of the chicken is seasoned.
2. Heat oil in large non-stick skillet over medium heat (I actually use a wok shaped skillet). Cook chicken in oil stirring occasionally until juice is no longer pink when thickest pieces are cut.
3. Stir in beans, corn, and salsa. Heat to boiling; reducing heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro and chili slices if desired.
4. Plate meal and top with your favorite toppings.
Ingredients:
1 lb. boneless, skinless chicken breasts
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon vegetable oil
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/3 cup thick and chunky salsa
chopped fresh cilantro (if desired, I leave this out)
red chili slices (if desired, I also leave this out)
Toppings of your choice:
lime wedges to squeeze juice over your plated meal
guacamole or sliced avocado
sour cream
diced tomato
shredded lettuce
extra salsa (we like corn and black bean salsa)
tortilla chips as a side
1. Cut chicken into 1 inch cubes. Mix chili powder, salt, and pepper. Sprinkle chili powder mixture over chicken and stir to make sure all of the chicken is seasoned.
2. Heat oil in large non-stick skillet over medium heat (I actually use a wok shaped skillet). Cook chicken in oil stirring occasionally until juice is no longer pink when thickest pieces are cut.
3. Stir in beans, corn, and salsa. Heat to boiling; reducing heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro and chili slices if desired.
4. Plate meal and top with your favorite toppings.
Easy Country Mashed Potatoes with Fried Ham
About 2 quarts small potatoes (I found some nice red potatoes at our local farmers market)
butter to taste (I used almost 1/2 stick real butter)
salt
whipping cream
milk
10 slices deli ham
1. Do not peel the potatoes. Leave the skins on. Boil the potatoes until tender.
2. Cut the ham into small pieces. Fry in a small amount of butter until lightly browned. Set aside.
3. Using a potato masher, mash the potatoes skins and all.
4. Add the butter, salt, whipping cream and milk to the potatoes. Continue to mix and mash until desired consistency and flavor. Stir in the fried ham.
This is so easy and delicious. Serve with a simple iceberg lettuce and tomato salad and you have a complete meal. My husband really liked these potatoes with a store bought prepared horseradish sauce.
butter to taste (I used almost 1/2 stick real butter)
salt
whipping cream
milk
10 slices deli ham
1. Do not peel the potatoes. Leave the skins on. Boil the potatoes until tender.
2. Cut the ham into small pieces. Fry in a small amount of butter until lightly browned. Set aside.
3. Using a potato masher, mash the potatoes skins and all.
4. Add the butter, salt, whipping cream and milk to the potatoes. Continue to mix and mash until desired consistency and flavor. Stir in the fried ham.
This is so easy and delicious. Serve with a simple iceberg lettuce and tomato salad and you have a complete meal. My husband really liked these potatoes with a store bought prepared horseradish sauce.
Creamy Potato Soup
4-5 medium-sized potatoes
2 medium sized onions
4 ribs celery
5 Tablespoons butter
¾ teaspoon salt
1 bay leaf
Cream and/or chicken stock
Salt and paprika
A dash Worcestershire sauce
It is nice to add chopped chives and diced ham.
1. Peel and slice potatoes. Skin and chop onions. Chop celery. Can chop into large chunks.
2. Saute’ the vegetables in 3 Tablespoons of butter until the onions start to caramelize.
3. Add boiling water to cover. Add ¾ teaspoon salt and 1 bay leaf.
4. Boil the vegetables until the potatoes are tender.
5. Put them into a blender and puree until smooth. I do this in 2 batches because it won’t all fit into the blender at one time. Return pureed soup to the pot.
6. Add 2 Tablespoons butter to the soup. Thin soup to the desired consistency with cream and/or chicken stock.
7. Add salt and paprika and a dash of Worcestershire sauce to get desired flavor.
8. If adding ham, add diced ham and heat soup until heated through.
9. Serve with chopped chives if desired.
