Buttered Eggs

So, in my email this morning was a recommendation from Amazon that I might like a new book..."Outlander Kitchen" by Theresa Carle-Sanders.  It's a cookbook inspired by the Outlander books by Diana Gabaldon!  Amazon was right...again.  I DO like this book.  I also like the website: http://outlanderkitchen.com/ 

As I was scrolling through the list of recipes (and being how we hadn't eaten breakfast yet), I decided to try the Buttered Eggs from The Scottish Prisoner.  I had all the ingredients...you probably do too...there aren't that many.  Eggs, Butter, Salt and Pepper.  A frightening amount of butter, actually. One full tablespoon of butter per egg!!

So, I made a few minor adjustments (namely a little less butter!) and cooked these up. Delicious!  A toasted English Muffin and teaspoon of homemade Blueberry Preserves are the perfect accompaniment.  We are now ready to hitch up the oxen and go plow the back 40!!  

Here's the recipe.

BUTTERED EGGS

3 tablespoons butter
4 eggs
Salt and Pepper to taste

Melt the butter in a heavy skillet over medium-low heat.  While that's doing, season the eggs with a little salt and pepper and beat well until the white and yellow are well combined.  When the butter starts to get frothy, pour the eggs into it and stir often with a fork or spatula.  You want to incorporate the butter into the cooking eggs, so don't stop stirring!  Gently, though.  When the eggs are still moist, turn the heat off and and finish cooking and stirring until they are done. You don't want to overcook them...they should be done, but still moist and creamy looking.  Serve with toast.

The eggs tasted great, but even though I used less butter than the original recipe called for, I would decrease the butter to only 2 tablespoons if I made this again.  Or increase the eggs to 6 instead of 4!

Also, just in case you're interested in history, this dish was described in a cookbook as early as 1660 (The Accomplisht Cook by Robert May).  Here's the instructions for preparing it in 1822 (from The Cook and Housekeeper's Dictionary by Mary Eaton):

BUTTERED EGGS. Beat four or five eggs, yolk and white together; put a quarter of a pound of butter in a bason, and then put that into boiling water. Stir it till melted, then put that butter and the eggs into a saucepan; keep a bason in your hand, just hold the saucepan in the other over a slow part of the fire, shaking it one way, as it begins to warm. Pour it into the bason and back again, then hold it over the fire, stirring it constantly in the saucepan, and pouring it into the bason, more perfectly to mix the egg and butter, until they shall be hot without boiling. Serve on toasted bread, or in a bason, to eat with salt fish or red herrings.

Steak & Onions with Hunter Sauce

1/2 tablespoon butter
1 large sweet onion, halved and sliced
2 boneless shell steaks (I prefer ribeyes, about 1/2-inch thick)
Salt & Pepper to taste
1 pkg Knorr Hunter Sauce (or 1 packet Brown Gravy Mix)
1 cup water

Heat the butter in a non-stick skillet over medium-high heat until melted.  Add the sliced onions and cook, stirring often for 7-10 minutes or until lightly browned and tender.  Remove the onions and keep warm.

Sprinkle the steaks with salt and pepper and add them to the hot skillet.  Cook, turning only once, for 7-10 minutes total, or until steak is of desired doneness. Remove to warmed serving plates.

Add the sauce mix and water to the skillet.  Whisk over medium heat, stirring to combine and scraping up the browned bits on the bottom of the pan.  Boil 1 minute until thickened.

Serve steaks topped with sauce and onions.  Excellent with Mashed Potatoes!

Adapted from Woman's Day magazine recipe from 2006.

Strawberry Lemonade Bars

1/2 cup butter, softened
1/4 cup sugar
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup pureed strawberries (about 3/4 cup whole berries)
1 cup lemon juice
2-3 teaspoons lemon zest
1-1/4 cups sugar
4 eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, if desired

Preheat the oven to 350^F.  Butter a 9x13" pan.

Combine the first 4 ingredients and mix until crumbly.  Press into the prepared pan and bake for 17 minutes or until the crust starts to turn golden around the edges.

Meanwhile, combine the lemon juice, zest, sugar, and eggs and beat until smooth.  Stir in the flour, baking powder and salt.  Pour over the hot crust and return to the oven for 23-26 minutes or until set.

Let cool completely in pan on rack before cutting into bars to serve.  Dust with powdered sugar before serving if desired.

My opinion:  Too much lemon juice!  It took closer to 45 minutes to bake this and it was very tart! So tart that you completely lose the strawberry flavor.  I would reduce the lemon juice to 1/2 - 3/4 cup and (maybe) add a bit more strawberry puree.  And I'd strain the puree to get rid of the little strawberry seeds, because they don't look very appetizing in the finished product.  Just sayin'....

Recipe found on Pinterest.

Russian Dressing

1 cup mayonnaise
1/2 cup sour cream
1/2 cup catsup
2 tablespoon grated onion (or 1 teaspoon onion powder)
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 teaspoons Sweet Relish
2 tablespoons half & half or milk
2 tablespoons minced parsley

Combine all ingredients until well mixed.  Cover and refrigerate at least 1 hour and preferably overnight.

Good!  Adapted from one found on allrecipes.com

Reuben Sandwiches

4 slices Seedless Rye Bread, from the Publix Bakery of course
Russian Dressing
4 slices Swiss cheese
8 thin slices Boar's Head lean corned beef
Small can Silver Floss Sauerkraut, drained
Butter

Spread Russian Dressing on the 4 slices of bread and lay a slice of Swiss on each one.  Divide the corned beef and sauerkraut between 2 of the slices and then top with the remaining bread and cheese to make 2 sandwiches.

Heat a griddle (or panini press) and brush with a little butter.  Grill the sandwiches until toasted on both sides.  If the meat and cheese isn't hot and melty by the time the bread is golden brown, stick the sandwiches in the microwave for 20-30 seconds.

Cut in halves or thirds and serve with dill pickle spears.

Yum!  I prefer mine with less sauerkraut. John likes more sauerkraut, no Swiss and brown mustard instead of Russian Dressing.

Bobby Flay's The Perfect Burger (aka The Crunch Burger)

I saw this on the Today Show a couple of weeks ago and decided to give it a try.  This is seriously "The Perfect Burger" as far as I'm concerned!  Juicy, sloppy, cheesy goodness!!  I may never cook hamburgers any other way ever again!  I put a little yellow mustard and catsup on my buttered and lightly toasted bottom bun, some Chipotle Sweet Relish, Dill Pickle chips, 2 thin slices of Beefsteak Tomato, Romaine Lettuce and Lay's Lightly Salted Potato Chips on the burger with a little Mayonnaise on the top bun.  Perfect Burger!  - Cathy, May 28, 2106

The Perfect Burger (aka The Crunch Burger)

Bobby Flay

 May. 16, 2016 at 8:15 AM

Samantha Okazaki / TODAY

print recipe

SERVINGS:  4

 Burger season is right around the corner! Avoid common mistakes and make this recipe from burger aficionado Bobby Flay.

Ingredients

• • 1½ pounds ground chuck (80/20)
  • Kosher salt and freshly ground black pepper
  • Canola oil
  • Thin slices of white American cheese
  • Thin slices of white cheddar cheese
  • Sliced beef steak tomatoes
  • Sliced dill pickles
  • Sliced red onion
  • Romaine lettuce
  • Martin's seeded soft burger buns
  • Lay's potato chips
  • 6-inch wooden skewers
  • Dijon mustard
  • Horseradish mustard
  • Ketchup

Preparation

1. Form the meat into 4 equal-sized patties (6-ounces each) no more than ¾-inch thick.  TIP 1 - 80/20 ground chuck is Bobby's preferred choice for burgers because of the relatively high fat content, guaranteeing a juicy burger.

2. Using your thumb, make a deep depression in the center of each burger to keep the burger from puffing up and bulging in the center. 

3. Season the outside of the burger liberally with salt and pepper.  Do not season the meat mixture itself or add herbs or onions or garlic to it.  That is meatloaf.  We are making burgers.

4. Heat a cast iron pan or griddle over high heat until it begins to slightly smoke.  Add a few teaspoons of canola oil and put the burgers in the pan or on griddle and do not touch until a crust has formed on the bottom, this will take at least 3 minutes. Once a crust has formed, use a metal spatula and flip over and continue cooking until a crust has formed on the bottom and cooked to desired doneness (MEDIUM) another 4 minutes. DO NOT PRESS ON THE BURGER.

5. Place 2 slices of cheese on each burger add a few splashes of water and immediately cover the pan tightly and cook until cheese is completely melted, about 30 seconds.

6. A soft bun with sesame seeds is the way to go. Lightly toast the bun (if desired) and place the burger on the bottom of the bun. Add desired toppings and a few potato chips. Place top of bun on top and place a skewer through the burger.  

Hot Roast Beef Sandwich

2 Publix Bakery Egg Knot Rolls

1/2 lb Publix Deli top Round Roast Beef, cut into 1/2-inch strips

1 tablespoon butter

1 tablespoon Lite Soy Sauce

3 splashes Worcestershire sauce

2 slices Sargento's Aged Swiss

2 slices American cheese

Mayonnaise

French's Spicy Brown Mustard

Good  Season's Italian Dressing Mix, prepared according to package directions (with white vinegar, water and        vegetable oil)

Shredded Romaine lettuce

Thinly sliced Beefsteak tomato

Cut the Egg Knot Rolls in half horizontally.  Melt half the butter on a large skillet over medium high heat.  Place the rolls, cut side down, in the skillet until lightly toasted.  Remove to serving plates and top the bottom half of the rolls with 1 slice Swiss cheese and 1 slice American cheese each. 

In the same skillet, melt the remaining butter.  Add the beef strips, soy sauce and Worcestershire.  Toss the meat around in the skillet until it's hot through and then divide the hot beef on the cheese-topped roll bottoms.  Spread a little mayonnaise and drizzle of mustard onto the roll tops.  Top the beef with lettuce and sliced tomatoes and drizzle with a little Italian Dressing then place the roll top over the sandwich. 

Serve with a Salad and a slice of Publix's Mini Apple Pie for dessert.  Excellent meal!!

Creamy Heirloom Bean Soup

2 cups mixed heirloom beans, washed
1 onion, chopped
1 heaping tablespoon bacon grease
2 quarts chicken stock or low sodium chicken broth
4 sprigs fresh thyme
Salt and Pepper to taste
1/2 cup heavy cream

Put the beans, onion, bacon grease, chicken broth and thyme in a slow cooker.  Cover and cook on low for about 8 hours or until the beans are tender.  Just before serving, stir in the salt, pepper and cream.

This is excellent!  Adapted from a recipe found on Pinterest & Bon Appetit.

Jimmy Dean's Hearty Sausage & Potato Soup

3 medium potatoes, baked, peeled and cut into 1" cubes
1 lb Jimmy Dean Hot Sausage
4 tablespoons butter
1 onion, chopped
1/4 cup flour
3 cups chicken broth
3-4 sprigs fresh thyme (or 1/2 tsp dried thyme)
1 1/2 cups milk
1 cup half and half
3/4 cup grated Parmesan cheese
Salt and Pepper

Melt the butter in a large saucepan over medium-high heat.  Add the sausage and onion and cook, stirring occasionally, until the meat is browned and crumbled.  Sprinkle in the flour and cook for 1 minute.  Gradually stir in the chicken broth and bring to a boil, stirring frequently until the mixture begins to thicken.  

Stir in the thyme and baked potato cubes and boil for about 5 minutes.  Reduce heat to low and stir in the milk, half and half and Parmesan cheese.  Cook 5-10 minutes, stirring often, until hot through. Season with salt and pepper, as needed.

Very good soup!!  

One-Hour Skillet Garlic-Parmesan Focaccia

3/4 cup warm water

1/2 teaspoon sugar

1-1/2 teaspoons rapid-rise yeast

1/2 teaspoon kosher salt

2 tablespoons olive oil + 1 teaspoon for skillet

1-3/4 cups all-purpose flour, divided

3 tablespoons butter, melted

1 tablespoon grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon Italian seasoning

Preheat the oven to 250^F.  Once it's preheated, turn the oven off.  Grease a 10-inch iron skillet with 1 teaspoon olive oil and set aside.

In a large bowl, combine the warm water and sugar.  Stir to dissolve sugar and then stir in the yeast. Let stand for 5 minutes.  Stir in the salt, 2 tablespoons olive oil and 1 cup flour.  Mix well.  Gradually add the remaining 3/4 cup flour, mixing until the dough pulls away from the sides of the bowl.  

Remove dough from bowl (with floured hands!) and shape into a ball.  Press the dough into the greased skillet using your fingers.  Cover with a clean, dry kitchen towel and place in oven for 30 minutes to rise.

Remove skillet from oven and set aside.  Preheat the oven to 400^F while you mix the melted butter, Parmesan, garlic powder and Italian seasoning in a small bowl.  Make indentations in the dough with your fingers and brush with half the butter mixture.  

Place the skillet in the hot oven and bake for 20 minutes or until golden brown.  Remove from oven and brush with the remaining butter.  Let cool slightly then slice and serve.

Yummy!  Great with soup.

Buttermilk Pie

1 9-inch unbaked pie shell
1 cup sugar

1/3 cup flour
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Pinch salt
1/2 cup melted butter, cooled

Preheat the oven to 350^F.

Mix the sugar and flour in a large bowl.  Add the remaining ingredients and mix on high speed until well combined.  Pour into the pie shell.

Bake at 350^F for about 40 minutes or until set.  (Mine actually took about 65-70 minutes!)

I found this recipe on Pinterest.  It's allegedly over 100 years old and I can understand why it's been around for so long.  This is really GOOD!

Confetti Spaghetti

1-1/2 pounds ground chuck

1 green bell pepper, chopped

1 onion, chopped

Salt & Pepper to taste

1/4 teaspoon garlic powder

1 teaspoon chili powder

1/8 teaspoon cayenne

1 can (14.5-oz) diced or stewed tomatoes, undrained

1 can (8-oz) tomato sauce

1 tablespoon brown sugar

1 pkg (16-oz) spaghetti, cooked and drained

3/4 cup shredded cheddar cheese

Preheat the oven to 350^F and lightly grease a 9x13" casserole dish.

In a large skillet, cook the ground chuck, chopped peppers, onions over medium-high heat until the meat is browned and crumbly.  Add salt, pepper, garlic powder and cayenne.  Stir in the tomatoes, tomato sauce, and brown sugar.  Simmer for 5-10 minutes.

Add the spaghetti to the meat sauce and stir to combine.  Transfer the mixture to the greased casserole.  Cover with foil and bake 20 minutes.  Uncover, sprinkle with cheese and bake another 10 minutes, until cheese is melted.  

Excellent, easy and great for potluck dinners!  I prefer the stewed tomatoes, which I whirl in the food processor before adding to the meat.  I also use a half package of frozen peppers and onions instead of chopping fresh....cause I'm a lazy cook!  

John prefers it without cheese, so I usually only put cheese on half the dish.  In my opinion, the cheese makes this even better!

Garlic-Parmesan Potato Wedges

3-4 large russet potatoes, cut into wedges

4 tablespoons olive oil

1/3 cup shredded Parmesan cheese

1-2 teaspoons salt

1 teaspoon garlic powder

2 teaspoons Italian seasoning

Preheat the oven to 375^F.  Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl.  Drizzle with olive oil and toss to coat.  Sprinkle the potato wedges with the Parmesan cheese and toss again to coat.  Sprinkle with the remaining ingredients and toss once more to evenly coat the wedges.

Place the potato wedges, skin side down, on the baking sheet.  Bake for 25-30 minutes or until the potatoes are fork tender and golden.

Chicken Ranch Tater Tot Casserole

3 cups chopped cooked chicken
16 oz sour cream
1 can Cream of Chicken soup
1 (1oz) package Ranch dressing mix
1 (3oz) bag real bacon pieces (Oscar Meyer)
2 cups shredded cheddar cheese
2 lb bag frozen tater tots

Preheat oven to 350 degrees. Lightly spray a 9x13-­inch pan with cooking spray. Set aside.

In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan.

Bake for 45 to 50 minutes, until bubbly.

We did not like this at all.  What a waste of ingredients.  Blech!  5.23.16

Panera Copy Cat Tuna Sandwiches

2 cans chunk white Albacore tuna in oil, drained

2 teaspoons sweet relish

1-1/2 teaspoons Dijon mustard

1 tablespoon mayonnaise

Red Onion, very thinly sliced

Tomato, thinly sliced

Lettuce

Salt and Pepper to taste

Pepperidge Farm's Hearty White Bread

Combine the tuna, relish, mustard and mayonnaise in a bowl and mix well with a spoon.  Cover and refrigerate at least 1 hour.

Spread the tuna on bread, top with red onion, tomato, lettuce and (if desired) salt and pepper.  Top each sandwich with another slice of bread.  Makes 2 large sandwiches. 

Very Good!  Found on Pinterest.

Buttermilk Oatmeal Muffins

Buttermilk Oatmeal Muffins

Ingredients

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil.      Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. 

Yield: about 8 muffins. 

These are really good and they're fiber rich but they dry out quickly.

Original source unknown - I got the recipe from my sister, Donna!

These are great! Not too sweet, nice & fluffy with a little crunch around the edges. I'll be making these again! Made 10 muffins.  

Eggs Benedict Casserole

6-oz Canadian Bacon or Ham, cut into cubes
3 English Muffins, cut into cubes
4 eggs
1 cup milk
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Hollandaise Sauce, if desired

Butter a 9x9-inch casserole dish.

Combine the ham and English Muffin cubes and put them in the casserole.  Whisk the eggs, milk, onion powder, salt, pepper and paprika until well mixed and pour over the ham mixture.  Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 375^F.  Remove the plastic wrap and cover the dish with foil.  Bake for 45 minutes.  Remove the foil and bake for 15-20 minutes more or until set.

Serve with Hollandaise Sauce, if desired.  Being the lazy cook that I am, I used a package mix for the Hollandaise.

Adapted from a couple of recipes found on Pinterest.

Apple Crisp

Apples:
4 large apples, peeled and thinly sliced
1 tablespoon lemon juice
2 teaspoons flour
1/2 teaspoon cinnamon
1/4 cup sugar
2 tablespoons water

Topping:
1/2 cup quick-cooking oats
1 1/4 cups flour
1/2 teaspoon cinnamon
1 cup brown sugar
Pinch of salt
1/2 cup melted butter

Preheat the oven to 350^F.  Butter a 2-quart baking dish.

In a bowl, stir the sliced apples with the lemon juice, flour, cinnamon, sugar and water and spoon into the buttered baking dish.

In another bowl, combine the oats, flour, cinnamon, brown sugar, and salt.  Stir in the butter until the mixture is crumbly and well mixed.  Sprinkle the topping mixture over the apples.

Bake at 350^ for about 45 minutes or until bubbly and golden brown.  Remove from oven.  Serve warm.

Yum!

Chinese Pot Roast

4 pound boneless beef roast (chuck or eye of round)
2 teaspoons garlic salt
2 teaspoons black pepper
1 teaspoon dry mustard powder
1 tablespoon olive oil
2 1/2 cups water
3/4 cup Low Sodium Soy Sauce
3 tablespoons white vinegar
1/4 cup honey
1 teaspoon ground ginger
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water

Preheat the oven to 325^F.  

Coat the roast with garlic salt, pepper and mustard powder.  Heat the oil in a large skillet over medium-high heat and brown the beef well on all sides.  

In a large oven proof casserole dish or baking pan, combine the water, soy sauce, vinegar, honey, ginger and celery seed and whisk until the honey is mixed in.  Place the browned beef in the soy mixture, cover the pan tightly with aluminum foil and bake for about 2 1/2 to 3 hours or until very tender.  

When the roast is done, remove it to a serving plate, tent with foil and keep warm.  Pour the soy sauce mixture into a large skillet and bring to a boil over medium-high heat.  Stir the cornstarch and cold water together to make a slurry and pour that into the boiling liquid.  Whisk until the mixture thickens, about 1 minute.  

Serve the gravy over the sliced beef.

Very good served with hot, cooked rice and broccoli.  Yum!  From allrecipes.com

If you use the Eye of Round and slice it thinly, this also makes great Roast Beef sandwiches!

Scottish Pancakes

So, whilst browsing on Pinterest the other day, I came across a recipe for Scottish Pancakes.  Here's the picture:

Wow!  Just look at those beautiful, fluffy, TALL pancakes!  These are the most beautiful pancakes I've ever seen!!  Made my mouth water!  So, I tracked down the recipe at http://diethood.com/scottish-pancakes/ and made them for breakfast this morning.  

Here's the recipe:

Scottish Pancakes

2 eggs

1 1/4 cups milk

1 1/2 cups + 1 tablespoon all-purpose flour

1 tablespoon baking powder

Pinch salt

1 tablespoon sugar

1 teaspoon cinnamon

Butter

Syrup or Honey and Berries, if desired for topping

Beat the eggs and milk until foamy.  Combine the flour, baking powder, salt, sugar and cinnamon. Whisk the flour mixture into the milk mixture  just until combined.  Let stand 15 minutes.

Heat a griddle until it's hot, then coat the surface with a little butter.  Drop 1/8 cup of batter on the griddle to form the pancakes and cook until they start to rise up and bubble, then flip them over and cook until golden brown.  I made about 20 pancakes this way. 

And they didn't look anything at all like the beauties on Pinterest!  Very disappointing.  They tasted good....a little dense, but they were OK.  Here's a picture of mine:

They look like regular pancakes.  So, back to the original blog post I went to see what I did wrong.  Hmmm.  I followed the recipe exactly.  Then I read the reviews.  Ah hah!  If I had read the entire post (instead of just looking at the gorgeous pictures!) I would have seen that she cooked her pancakes in biscuit rings!  Light Bulb moment!!!

This recipe is not as good as some others I've made over the years...I bet I could use one of my favorites, cook them in my English Muffin rings and force them to rise up in fluffy gloriousness!  I'll try that one day.  Maybe.  We all know I'm a lazy cook and making them in rings sounds kinda time consuming.  

English Muffin Pizzas

The first time I ever had this for dinner was in 1981 at my sister Donna's apartment.  This is my take on her recipe and I've been making it for years.  It's fast, easy and very tasty and there are endless combinations for toppings so you can make your favorite very easily.  This version is very meaty!

ENGLISH MUFFIN PIZZAS - SAUSAGE, PEPPERONI & EXTRA CHEESE VERSION

1 package English Muffins (6 of 'em)
16 ounce package Jimmy Dean sausage
Grated Parmesan Cheese
1/2 jar Pizza Sauce (more or less)
8 ounce package shredded Mozzarella cheese
Sliced Pepperoni

Preheat the oven to 425^F. and line a baking sheet with some aluminum foil.

Split the English Muffins in half and arrange them on the baking sheet.  Bake in the hot oven for about 10 minutes or until they begin to look a little toasted.  Remove from the oven and sprinkle with some grated Parmesan cheese.

Meanwhile, crumble the sausage in a large skillet and cook, stirring occasionally, until well browned. Drain any grease (Jimmy Dean won't have much!)

Spread a heaping tablespoon of pizza sauce on each muffin half.  Spoon the cooked sausage onto each one.  Pile the mozzarella cheese on top of the sausage and arrange the sliced pepperoni on top of the cheese.

Bake in the hot oven for about 12 to 15 minutes or until the cheese is melted and begins to brown a little bit on top.

Good served with a nice Salad!  Feeds 4 to 6 people.

Tuna Sandwiches

Tuna Sandwiches

1 can Bumble Bee Prime Fillet Solid Light Tuna (Tonno) in Olive Oil, drained
8 Hamburger Dill Pickle chips, finely chopped
3 Mild Banana Pepper Rings, finely chopped
1/2 tsp dehydrated minced onion flakes
1 tsp mustard
1 tablespoon mayonnaise (more or less) plus extra for bread
4 slices honey wheat bread
1 ripe tomato, thinly sliced
2 lettuce leaves or some shredded lettuce

Place the drained tuna in a small bowl.  Add the chopped pickles, pepper rings, onion flakes, mustard and 1 tablespoon (more or less) of tuna and stir until well combined.  You want just enough mayonnaise to hold the mixture together.  Cover bowl and refrigerate for at least 1 hour.

Spread mayonnaise on the bread slices.  Top 2 slices with the tuna mixture, then the sliced tomatoes and lettuce.  Top with the remaining bread to make 2 sandwiches.

Sunny's PB&J Pancakes

Sunny's PB&J Pancakes


1/2 cup creamy peanut butter, melted
2 tablespoons butter, melted
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup milk + extra, if needed
Butter for the griddle
Boysenberry Syrup (or whatever fruity syrup you like)

Preheat a griddle.

In a large bowl, whisk together the dry ingredients.  Slowly mix in the egg, milk, peanut butter,and melted butter until combined.  Add a little extra milk if the batter feels too thick.  Let the mixture sit for 5 minutes.

Melt a little butter on the griddle and spoon 1/4 cup scoops of the batter to form each pancake.  Cook until the top starts to bubble then flip each one until browned and fully cooked.

Serve with the Boysenberry Syrup.

These were good, but a little dry I think.  I prefer my old recipe for PB&J Pancakes.  Adapted from Sunny Anderson's recipe on Food.com  Her recipe included instructions for Blackberry Syrup, which sounded great, but alas, I had no berries.  Smucker's is quite tasty though!

Chopped Cheeseburger Sliders

Chopped Cheeseburger Sliders


















1 lb ground sirloin
1 tablespoon Worcestershire sauce
1 tablespoon dehydrated minced onions
Garlic Salt and Pepper to taste
3/4 cup chopped pickles
2 tablespoons pickle juice
1 1/2 cups shredded mild Cheddar cheese (divided)
12 pack Hawaiian rolls
1 tablespoon melted butter

Preheat the oven to 325^F.  Spray a baking sheet with cooking spray.  Keeping the Hawaiian rolls in one large piece (all the rolls are still attached to each other) carefully slice the tops off horizontally.  Place the bottom section of rolls on the baking sheet.

Meanwhile, brown and crumble the ground sirloin, Worcestershire, onions, garlic salt and pepper in a skillet.  When the meat is nicely browned, drain any fat and then reduce heat to low and stir in the pickles and juice and 1 cup of the cheese.  Stir until the cheese is melted, 2 to 3 minutes and remove from heat.

Spoon the meat mixture over the bottom half of the rolls and then sprinkle with the remaining cheese.  Place the top half of the rolls over the meat mixture and brush with melted butter.  Bake for 8 to 10 minutes or until hot through.

These were the easiest Sliders I've ever made, but just OK taste-wise.  I probably will never make these again but if I did, I'd reduce the amount of pickles and the cheese by about half.

Adapted from a recipe found on Pinterest that linked to the Cooking For Keeps blog.

Layered Salad

Layered Salad

I don’t have a recipe for this.  I’ve been making it for years and just kind of throw it together.  And I don’t bother with putting it in a glass dish to show off the layers.  It tastes really good and serves 3 or 4 people.

2 heads Romaine, washed and chopped

1 hard-boiled egg, peeled and chopped

3 strips thick-sliced bacon, cooked until crisp and then diced

1 ripe Beefsteak tomato, diced

2 tablespoons minced Red Onion

1 cup shredded Cheddar cheese (+ some for top)

½ cup frozen green peas, thawed and drained

1 ½ cups mayonnaise

¼ cup sour cream

2 tablespoons sugar

2 teaspoons lemon juice

Dash of Worcestershire sauce

¼ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon dried dill weed

In a bowl with a diameter of about 9-inches (and preferably with a lid) and at least 3 inches tall, layer the Romaine, the egg, bacon, tomato, onion, and Cheddar, ending with the peas.  Set aside.

Combine the remaining ingredients and whisk until combined.  Spoon over the salad and carefully spread over the top making sure the dressing touches the sides of the bowl all the way around.   Sprinkle with a little extra cheese.  Refrigerate until ready to serve. 

I usually make this the morning I plan to serve it but it keeps really well, so could easily be made the night before without getting soggy.   Over the years I’ve added corn kernels, sliced cucumber, sliced zucchini or yellow squash, chopped broccoli and/or cauliflower and shredded red cabbage.  And we loved all of them!  

Hasselback Potato Gratin

Hasselback Potato Gratin

Adapted from a recipe found at www.seriouseats.com.

2 oz shredded Gruyere cheese

1 oz grated Parmesan cheese

1 cup heavy cream

1 teaspoon minced roasted garlic

1 ½ teaspoons fresh thyme leaves, chopped

Salt and Pepper

3 medium potatoes, peeled and sliced 1/8” thick

1 tablespoon unsalted butter

Preheat the oven to 400° F. 

Combine cheeses and transfer about 1/3 of the mixture to a separate large bowl.  Set the remaining cheese aside for later.  To the large bowl add the cream, garlic and thyme and season generously with salt and pepper.  Add the potato slices and toss until every slice is coated with the cream mixture, making sure to separate any slices that stick together.

Grease a 1-quart baking dish with the butter.  Pick up a handful of potatoes, stacking them neatly in a row and lay them in the baking dish with their edges towards the top and bottom of the dish.  (Don’t lay them flat like traditional scalloped potatoes!)  Continue placing potatoes in the dish until they are all in there and somewhat tightly packed.  If you need to, slice another potato and coat it with the remaining cream mixture and add it to the dish. 

Pour the excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the dish.  You may not need all of the excess cream, but I did! 

Cover the dish tightly with foil and bake for 30 minutes.  Remove the foil and bake another 30 minutes.  Remove from the oven and sprinkle the remaining cheese over the top.  Bake for another 30 minutes or until the top is a deep golden brown and crisp on top.  Remove from the oven and let rest a few minutes before serving.  Serves 3 or 4.

I made this for Easter Dinner 2016 and it was good!  Even my hubby liked it and we all know he does not like creamy dishes!  Mine didn’t turn a deep golden brown, but since it started looking burnt around the edges, I decided to take it out of the oven about 5 minutes early.  I was concerned by the amount of oil floating on top, but as it cooled (I let it sit for about 15 minutes) that disappeared back into the cheesy goodness and was not a problem!

I’ll make this again, but will probably use my favorite Swiss and Cheddar combination for the cheese instead of the Gruyere.  Personal preference. 

Chocolate Malted "Speckled Egg" Easter Cake

Chocolate Malted “Speckled Egg” Easter Cake

Adapted from a Betty Crocker recipe.

Cake:

1 box Devil’s Food cake mix

½ cup malted milk powder

½ cup half and half

¾ cup water

1/3 cup melted butter, cooled

3 eggs

Frosting:

1 cup unsalted butter, softened

1 teaspoon malted milk powder

1 box powdered sugar

1 teaspoon vanilla

Dash of salt

Pale blue food color

Heavy cream

Speckling Chocolate:

1 tablespoon Nestle’s Quick chocolate milk mix

4 teaspoons vanilla

Decorations:

Small candy-coated malted milk egg candies

Heat the oven to 350° F and spray 2 (8-inch round) cake pans with baking spray.  Set aside.

In a large bowl, stir together the cake mix and malted milk powder.  Add the remaining cake ingredients and beat on low speed until well combined.  Divide batter evenly among pans.  Bake 26 to 31 minutes or until the cakes spring back when touched lightly in the center.  Turn cakes out onto cooling racks and let cool completely. 

To make the Frosting, in a large bowl, beat the softened butter, malted milk powder and powdered sugar with electric mixer on low speed until the butter is evenly distributed.  Add the vanilla, salt and blue food color (one drop at a time until desired color is achieved) and beat on high speed until the frosting becomes spreadable.  Add a little heavy cream if necessary to thin it out.   Fill and frost the cooled cake.  Let sit for an hour or so until the frosting begins to dry out a bit, before applying the “speckle”. 

In a small condiment bowl, combine the Nestle’s Quick and vanilla until smooth.  Load a new (unused) still bristle paint brush with the speckle mixture and, using finger, flick the loaded bristles toward the cake creating a splatter pattern.  Re-load brush as needed until entire cake is speckled.  Let sit awhile until the speckles are dry then decorate the cake with the candy eggs. 

This was a pretty cake and good, but didn’t really taste “malty” at all.  Still, cute for Easter (2016)!

Orange-Glazed Ham

Orange-Glazed Ham

Adapted from the Barefoot Contessa’s Recipe

4 lb Boar’s Head Sweet Slice Boneless Ham

¼ teaspoon garlic powder

4 tablespoons orange marmalade

2 tablespoons Dijon mustard

¼ cup light brown sugar, packed

1 ½ teaspoons orange zest

1 tablespoon orange juice

Preheat the oven to 325° F.  Place the ham (“skin” side up) in a heavy roasting pan.

Combine the remaining ingredients and stir until well combined.  Pour about half of the mixture all over the ham and then seal the pan with aluminum foil.  Bake for 40 minutes or until the ham is completely heated throughout. 

Remove the foil and pour the rest of the glaze over the ham.  Increase the oven to 425° F and return the pan to the oven for 15 minutes more. 

Serve hot or at room temperature.

This is the ham I made for Easter Dinner 2016 for John and I.  It was good, but I still prefer an unglazed ham to one with any glaze I’ve ever tried.  John liked it though.  If I ever do this one again, I will follow Ina Garten's instructions to put the glaze in a blender until the orange peel in the marmalade isn't so chunky.  I was lazy and didn't want to wash the blender, so I chose not to use it. Live and learn.  

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread
















3 over-ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
Dash of salt
1 1/2 cups flour

For the Swirl:
1/3 cup sugar
1 Tbsp cinnamon

Preheat the oven to 350^F.  Grease and flour a 9x5" loaf pan.

Combine the sugar and cinnamon for the Swirl mixture.

Mix the bananas, butter, sugar, egg, vanilla, baking soda, and salt.  Stir in the flour until thoroughly combined.

Pour half the batter into the prepared loaf pan and sprinkle with a little more than half the Swirl mixture.  Pour in the remaining batter and sprinkle the top with the remaining Swirl mixture.

Bake at 350^F for 50-60 minutes or until done.  Cool completely on a wire rack.

Not bad and very easy.  Found on Pinterest.

Orange Pancakes with Sunshine Orange Sauce

Orange Pancakes with Sunshine Orange Sauce

Pancakes:
2 cups Bisquick mix
3 tablespoons sugar
2 large eggs
3/4 cup orange juice
3/4 cup milk

Sauce:
3/4 cup orange juice
1/4 cup sugar
1 1/2 tsp cornstarch

Combines Bisquick and sugar in a large bowl.  Make a well in center of mixture.  Combine egg, orange juice and milk until well mixed.  Pour into well in Bisquick mixture and stir just until moistened.

Pour 1/4 cups of batter for each pancake onto a hot, lightly greased griddle.  Cook until the tops are bubbly and edges appear cooked; turn and cook other side.

Meanwhile, in a small saucepan, mix the orange juice, sugar and cornstarch.  Bring to a boil over medium heat, stirring constantly.  Boil 1 minutes or until sauce thickens to syrup consistency.  Serve with the pancakes.

Yum!!  Makes about 16 pancakes.  I don't remember where I found this recipe.  It's been in my "To Try" file for a long time though.  Glad I finally tried it!

Chicken Pot Pie Bubble Up

Chicken Pot Pie Bubble Up

2 cups cooked chicken, cut into bite-size cubes

1 can cream of chicken soup

1 cup sour cream

1 cup shredded Cheddar cheese

1 cup frozen mixed vegetables, thawed

12-oz can refrigerated Grands biscuits

Preheat the oven to 375^F.  Spray a 9x13" pan with cooking spray.

In a large bowl, stir together the chicken, soup, sour cream, cheese and mixed vegetables.  Remove the biscuits from the can and cut each into 4 pieces.  Toss with the chicken mixture.  Spread the mixture evenly into the prepared pan.  

Bake 25-30 minutes or until biscuits are completely cooked.

This tasted good, but I didn't like the slight gooey-ness of the biscuits.  How do you spell gooey-ness?  Recipe found on Pinterest.

Beer Braised Pot Roast

Beer Braised Pot Roast

3-4 lb boneless beef chuck roast, trimmed
2 tsp kosher salt
1 tsp black pepper
2 Tablespoons instant dark roast coffee
2 Tablespoons olive oil
3 Tablespoons tomato paste
1 tsp minced garlic
1 Tablespoon dried thyme
1 lb small carrots, peeled
1 large onion, cut into 8ths
14-oz can stout beer
32 oz carton low sodium beef stock
1 Tablespoon balsamic vinegar
2 Tablespoons cornstarch
Hot Cooked Grits

Sprinkle the roast with salt and pepper and rub the outside with the coffee.  Let stand at room temperature for 10 minutes.  Heat the olive oil in a large skillet over medium-high heat and brown the roast 3-5 minutes on each side.  Place the roast in a 6-quart slow cooker.  Reserve the drippings in the skillet.

Add the tomato paste and garlic to the drippings and saute 1 minute.  Slowly add beer, whisking constantly.  Stir in thyme and beef stock; bring to a boil and cook 8 minutes, stirring occasionally, until mixture reduces to about 3 cups.

Pour the beer mixture over the roast.  Place the carrots and onions on top of roast.  Cover and cook on LOW for 8-10 hours or until roast is fork tender.

Transfer meat to a serving platter and shred into large chunks, discarding any large pieces of fat. Spoon vegetables around the roast.

Skim fat from the cooking liquid and transfer the liquid to a large saucepan.  Whisk in vinegar.  Whisk together cornstarch and 2 tablespoons water in a small bowl until smooth.  Stir into mixture in pan and bring to a boil for 1 minute, stirring, or until sauce reaches desired consistency.  Serve sauce with roast, vegetables and hot cooked grits.

The meat was quite good, the sauce - not so much.  And I hated the grits!  Blech!  From Southern Living's 2015 Annual Recipes.