Taco Dip

Oct 23, 2016 by

 

This Taco Dip

Ingredients

  • 1 (12 oz) package of cream cheese
  • ½ cup of sour cream
  • 2 tsp chili powder
  • 1½ tsp ground cumin
  • 1/8 tsp of cayenne pepper
  • 1 cup of salsa
  • 1 cup of shredded cheese of your choice (ea. Cheddar, Monterey Jack)
  • ½ cup of diced tomatoes
  • ¼ cup of sliced green onions
  • optional black olives

Instructions

  1. Soften the cream cheese in the microwave for about 30 seconds. Add the Sour cream, chili powder, cumin, and the cayenne pepper. Mix until well blended. Stir in the salsa. Spread onto a serving dish. Top with the cheeses, tomatoes and green onions. Serve with tortilla chips.

Taco Dip

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1 (12 oz) package of cream cheese
  • ½ cup of sour cream
  • 2 tsp chili powder
  • 1½ tsp ground cumin
  • 1/8 tsp of cayenne pepper
  • 1 cup of salsa
  • 1 cup of shredded cheese of your choice (ea. Cheddar, Montery Jack)
  • ½ cup of diced tomatoes
  • ¼ cup of sliced green onions
  • optional black olives

Instructions

  1. Soften the cream cheese in the microwave for about 30 seconds. Add the Sour cream, chili powder, cumin, and the cayenne pepper. Mix until well blended. Stir in the salsa. Spread onto a serving dish. Top with the cheeses, tomatoes and green onions. Serve with tortilla chips.
Cuisine: Appetizer |
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Smoked Chicken Salad

Sep 11, 2016 by

When you have an “extra” smoked chicken laying around and don’t know what to do with it. Make this Smoked Chicken Salad. You won’t be disappointed.

 

Ingredients

  • 1 whole smoked chicken
  • 1/2 cup mayonnaise
  • 3/4 cup finely chopped celery (about 2 medium stalks)
  • 1 can drained and chopped mandarins
  • 1/3 cup finely sliced scallions (about 1 medium)
  • 1 tbsp freshly squeezed lemon juice from 1 lemon or vinegar
  • 1/2 tsp celery seeds
  • 1 tbsp sugar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. You need one of those delicious smoked chickens , Pull meat from the bones and chop.
  2. Drain the can of mandarine oranges and cut them up. Chop the celery.
  3. Add to the mayonnaise, lemon juice or vinegar, celery seeds pepper and salt, mix well.
  4. Add the mandarin oranges, celery and smoked chicken. Eat with crackers, or on a sandwich.

 

Smoked Chicken Salad

1 hrPrep Time

8 hrCook Time

9 hrTotal Time

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Ingredients

  • 1 whole smoked chicken
  • 1/2 cup mayonnaise
  • 3/4 cup finely chopped celery (about 2 medium stalks)
  • 1 can drained and chopped mandarins
  • 1/3 cup finely sliced scallions (about 1 medium)
  • 1 tbsp freshly squeezed lemon juice from 1 lemon or vinegar
  • 1/2 tsp celery seeds
  • 1 tbsp sugar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. You need one of those delicious smoked chickens | http://arrisje.com/smoked-chicken/], Pull meat from the bones and chop.
  2. Drain the can of madarine oranges and cuy them up. Chop the celery.
  3. Add to the mayonnaise, lemon juice or vinegar, celery seeds pepper and salt, mix well. Add the mandarine oranges, celery and smoked chicken. Eat with crackers or on a sandwich.
Cuisine: Salad | Recipe Type: Salad
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Smoked Chicken

Sep 10, 2016 by

After you try this recipe Smoked Chicken, you never want to go back to the regular bbq chicken. I guarantee you that. 🙂

Ingredients

  • 1 whole chicken butterflied or halved
  • Smoking wood chips preferably apple or cherry
For the Brine
  • 1-quart apple or orange juice
  • 1-quart water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons molasses

Instructions

  1. Put the wood chips in your smoker and turn the smoker on ( mine is gas), by the time you put your bird in the smoker the temp should be around 350F. Butterfly your chicken.
  2. Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Put the chicken in the brine, breast side down, and place in refrigerator for 1 1/2 hours.
  3. Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
  4. Place chicken, skin side up, in your smoker. Maintain a temperature around 350 F degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant-read thermometer inserted in the thickest part of the meat. It took me a good 8 hours to smoke this bird.
  5. When you happen to have an extra chicken laying around, make this smoked chicken salad.

Smoked Chicken

1 hr, 30 Prep Time

8 hrCook Time

9 hr, 30 Total Time

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Ingredients

  • 1 whole chicken butterflied or halved
  • Smoking wood chips preferably apple or cherry
    • For the Brine
  • 1 quart apple or orange juice
  • 1 quart water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons molasses

Instructions

  1. Put the woodchips in your smoker and turn the smoker on ( mine is gas), by the time you put your bird in the smoker the temp should be around 350F.
  2. Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Put the chicken in the brine, breast side down, and place in refrigerator for 1 1/2 hours.
  3. Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
  4. Place chicken, skin side up, in your smoker. Maintain a temperature around 350 F degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat. It took me a good 8 hours to smoke this bird.
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Roasted Asparagus

Jun 26, 2016 by

 

Roasted asparagus in the oven is one of the easiest way to prepare asparagus. It won’t take you but 12 to 15 minutes 🙂

Ingredients

  • 1 bunch of Asparagus
  • olive oil
  • cherry tomatoes
  • goat cheese or feta cheese
  • pepper
  • salt

Instructions

  1. Preheat the oven to 425F. Wash the asparagus and cut the woody ends off. Drizzle olive oil on your baking sheet. Place the asparagus on the baking sheet. Cut the cherry tomatoes in half and add to the asparagus. Sprinkle with pepper and salt to your taste. Roast the asparagus in the oven for 10 min. Then add the goat cheese or feta cheese and Roast for another 5 minutes.

Roasted Asparagus
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Ingredients

  • 1 bunch of Asparagus
  • olive oil
  • cherry tomatoes
  • goat cheese or feta cheese
  • pepper
  • salt

Instructions

  1. Preheat the oven to 425F. Wash the asparagus and cut the woody ends off. Drizzle olive oil on your baking sheet. Place the asparagus on the baking sheet. Cut the cherry tomatoes in half and add to the asparagus. Sprinkle with pepper and salt to your taste. Roast the asparagus in the oven for 10 min. Then add the goat cheese or feta cheese and Roast for another 5 minutes.
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Chili’s Quesadilla Explosion Salad

May 14, 2016 by

Chili’s most popular salad, Quesadilla Explosion Salad. It Includes grilled chicken with cheese, tomatoes, corn relish,  tortilla strips and quesadilla’s. Served with Ranch Chipotle, citrus-balsamic dressing and cheese quesadilla wedges. This salad has been posted as one of the most unhealthy salads. You could make it a healthier salad if you leave out the Ranch Chipotle dressing, make the quesadillas with whole wheat tortillas and low fat cheese and no fried tortilla strips but instead bake them.

Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice

 

For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Chicken seasoning of choice
For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
For the tortilla Strips
  • any 3 tortillas
  • peanut oil
For the Quesadillas
  • 8 tortillas
  • butter
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese
Instructions
  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  2. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  3. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  4. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  5. Preheat the paninni maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use.
  6. Spread butter on both  outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  7. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.

Yields 4

Quesadilla Explosion Salad

2 hrPrep Time

5 minCook Time

2 hr, 5 Total Time

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Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice
    • For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
    • For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • chicken seasoning of your choice
    • For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
    • For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
    • For the tortilla Strips
  • any 3 tortillas
  • peanut oil
    • For the Quesadillas
  • 8 tortillas
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese

Instructions

  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin
  2. 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  3. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  4. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  5. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  6. Preheat the pannini maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use
  7. Spread butter on both outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  8. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.
Cuisine: CopyCat | Recipe Type: CopyCat
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Muffuletta Pizza Rolls

May 14, 2016 by

If you like Muffuletta’s then you will love these Muffuletta Pizza Rolls. If you don’t care for olive spread don’t bother this recipe.

Ingredients

  • 1 roll of pizza dough
  • 1 pack provolone cheese, sliced
  • 1 cup olive spread
  • 1 cup grated cheese of your choice
  • 9 slices Genoa salami
  • 9 slices chicken breast
  • 4 slices Capicola
  • 2 Roma tomatoes
  • ½ small onion (sliced)
  • 1/4 cup extra virgin olive oil
  • 1 tsp Italian seasonings, dried

Instructions

  1. Preheat oven to 375 degrees. If you like the olive spread with small pieces, give it a swirl in you kitchen aid machine. I don’t mind mine chunky so I left it just like that straight out of the jar. Roll dough out and slightly stretch it with your hands. Place olive spread on top of dough, top with the meat, sliced tomato and sliced onion. Sprinkle the Italian seasoning on the tomatoes. Now top with the Provolone cheese and the grated cheese.
  2. Roll dough up and cut into about 2 inch rolls. You should get 9 rolls if you like it thicker slice in 2 inch rolls. Place the rolls on a greased cookie sheet, baste the rolls with olive oil (from the jar of the olive spread). Top off with the rest of the grated cheese. Bake at 375 degrees for about 30-35 minutes until golden brown and dough is cooked.

Yields 9

Muffuletta Pizza Rolls

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1 roll of pizza dough
  • 1 pack provolone cheese, sliced
  • 1 cup olive spread
  • 1 cup grated cheese of your choice
  • 9 slices Genoa salami
  • 9 slices chicken breast
  • 4 slices Capicola
  • 2 Roma tomatoes
  • ½ small onion (sliced)
  • 1/4 cup extra virgin olive oil
  • 1 tsp Italian seasonings, dried

Instructions

  1. Preheat oven to 375 degrees. If you like the olive spread with small pieces, give it a swirl in you kitchen aid machine. I don't mind mine chunky so I left it just like that straight out of the jar.
  2. Roll dough out and slightly stretch it with your hands. Place olive spread on top of dough, top with the meat, sliced tomato and sliced onion. Sprinkle the Italian seasoning on the tomatoes. Now top with the Provolone cheese and the grated cheese.
  3. Roll dough up and cut into about 2 inch rolls. You should get 9 rolls if you like it thicker slice in 2 inch rolls. Place the rolls on a greased cookie sheet, baste the rolls with olive oil (from the jar of the olive spread). Top off with the rest of the grated cheese. Bake at 375 degrees for about 30-35 minutes until golden brown and dough is cooked.
Recipe Type: sandwich
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One Pot Pasta

May 9, 2016 by

One Pot Pasta is one of those dishes that is in “style”. This is another recipe from Tasty videos. And again really good. One pot dishes have been around for ages. Take a look at this boerenkool dish.  Great for a weeknight evening dinner, it’s fast and tasty.

Ingredients:

  • 2 tbsp Olive Oil
  • 1 Diced Chicken Breasts
  • 3 Chorizo sausage
  • 2 Garlic, minced
  • 1/2 Onion
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 2 cups of Mushrooms
  • 1/2 box linguine
  • 1 box of Chicken broth (5 cups)
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Parmesan
  • 2 tbsp Cajun Seasoning

Preparation:

  1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
  2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
  3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don’t like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.

One Pot Pasta
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Ingredients

  • 2 tbsp Olive Oil
  • 1 Diced Chicken Breasts
  • 3 Chorizo sausage
  • 2 Garlic, minced
  • 1/2 Onion
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 2 cups of Mushrooms
  • 1/2 box linguine
  • 1 box of Chicken broth (5 cups)
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Parmesan
  • 2 tbsp Cajun Seasoning

Instructions

  1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
  2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
  3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don't like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.
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Boerenkool Stamppot

Apr 24, 2016 by

Boerenkool Stamppot (kale hodgepodge literary translated farmers cabbage hodgepodge) is a Dutch dish of mashed potatoes mixed with kale. There are sometimes other vegetables mixed into Stamppot, like sauerkraut (zuurkool stamppot), raw endive (andijvie stamppot)or carrots (hutspot). It is commonly served with a smoked sausage (rookworst), spekjes (bacon), pickled baby onions and gherkins. It is also tasty with a small “pond” of brown gravy in the center of the vegetable mixture.

This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.

At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).

At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).The stamppots are primarily served as a cold-weather dish, though some varieties are eaten year round. Dutch habit is that you don’t make no boerenkool till it has been freezing temperatures. The starch in the leaves is converted by the freezing temperature into sugars, which makes the taste of kale sweeter.

This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.

Ingredients:

  • 1 bunch of kale
  • 6 medium sized peeled potatoes, halved
  • 3 tbsp butter
  • 1/2 cup milk, warm
  • 1 smoked sausage
  • black pepper
  • salt
  • bacon

Preparations:

Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.

Take the smoked sausage out of the pan. drain and mash the kale and potatoes.  Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.

Yields 4

Boerenkool Stamppot

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 bunch of kale
  • 6 medium sized peeled potatoes, halved
  • 3 tbsp butter
  • 1/2 cup milk, warm
  • 1 smoked sausage
  • black pepper
  • salt
  • bacon

Instructions

  1. Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.
  2. Take the smoked sausage out of the pan. drain and mash the kale and potatoes. Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.
Cuisine: Dutch |
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Sweet Potato Quiche Crust

Apr 19, 2016 by

Sweet Potato Quiche Crust, something different then a regular crust. This time with Sweet Potatoes. Not only tasty it’s actually healthier 🙂

Ingredients:
2 medium sweet potatoes
1 tsp canola oil
1 (5-ounce) bag baby spinach
1/2 Vidallia Sweet Onion
1/2 cup 2% milk
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled
Preparation:
1. Preheat the oven to 350°, then peel and slice sweet potatoes.  Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.

2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.

3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.

Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.

Sweet Potato Quiche Crust
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Ingredients

  • Ingredients:
  • 2 medium sweet potatoes
  • 1 tsp canola oil
  • 1 (5-ounce) bag baby spinach
  • 1/2 Vidalia Sweet Onion
  • 1/2 cup 2% milk
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp cayenne red pepper
  • 4 large eggs
  • 2 large egg whites
  • 1.5 ounces feta cheese, crumbled

Instructions

  1. Preheat the oven to 350°, then peel and slice sweet potatoes. Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.
  2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.
  3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.
  4. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.
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Poffertjes (Dutch Mini Pancakes)

Apr 17, 2016 by

I did not realize till most recently that “poffertjes” is a typical Dutch dish. You can’t find the poffertjes pan here in the USA.  I did find something similar like a poffertjes pan in my local China shop  this takoyaki pan, which is a good substitute for a poffertjes pan.

Ingredients

  • 2 cups of flour
  • ½ tsp salt
  • 1 tbsp sugar
  • 1 ½ cup milk
  • 1 tbsp yeast
  • 1 egg
  • butter
  • white powdered sugar

Instructions

  1. Warm the milk till it’s about 110F add the yeast and 1 tbsp sugar. Wait till the milk mix is bubbly.
  2. Add the salt and an egg to the flour. When the milk yeast mix is bubbly add to the flour and stir. whisk until you’ve reached a smooth batter. Put in a 150F oven and let it rise for about ½ hour. Pour the batter in a squirt bottle.
  3. Heat the poffertjes pan on medium high (I don’t have one, but this one will do) add some butter and squirt the holes half way full. Flip the ‘poffertjes’ after about one minute, or until golden brown. Sprinkle with powdered sugar and some butter if you like.

 

Poffertjes (Dutch Mini Pancakes)
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Ingredients

  • 2 cups of flour
  • ½ tsp salt
  • 1 tbsp sugar
  • 1 ½ cup milk
  • 1 tbsp yeast
  • 1 egg
  • butter
  • white powdered sugar

Instructions

  1. Warm the milk till it's about 110F add the yeast and 1 tbsp sugar, wait till the milk mix is bubbly. Add the salt and an egg to the flour. When the milk yeast mix is bubbly add to the flour and stir. whisk until you’ve reached a smooth batter. Put in a 150F oven and let it rise for about ½ hour. Pour the batter in a squirt bottle.
  2. Heat the poffertjes pan (I don't have one, but this one will do) add some butter and squirt the holes half way full. Flip the ‘poffertjes’ after about one minute, or until golden brown. Sprinkle with powdered sugar and some butter if you like.
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Green bean Casserole

Mar 28, 2016 by

Saw this Green Bean Casserole recipe on food network good eats and just had to make it, instead of the can of mushroom soup recipe. I am trying to stay away from the can goods and buy the fresh stuff. Not to say that this is a healthy dish, but it can be if you leave the half and half out and just use broth ;).

Ingredients
  • 2 tbsp kosher salt or sea salt
  • 1 pound fresh green beans, rinsed, and trimmed
  • 2 tbsp unsalted butter
  • 12 ounces mushrooms
  • ½ tsp black pepper
  • 2 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • french frech fried onions
Instructions
  1. Preheat the oven to 400 F. Bring a gallon of water and 2 tablespoons of salt to a boil. Clean and cut the ends of the beans.  Add the beans to the boiling water and blanch for 5 minutes. Drain in a colander.
  2. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
  3. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in ¼ of the onions and all of the green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes.

Yields 6

Green bean Casserole

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

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Ingredients

  • 2 tbsp kosher salt or sea salt
  • 1 pound fresh green beans, rinsed, and trimmed
  • 2 tbsp unsalted butter
  • 12 ounces mushrooms
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • french frech fried onions

Instructions

  1. Preheat the oven to 400 F. Bring a gallon of water and 2 tablespoons of salt to a boil. Clean and cut the ends of the beans. Add the beans to the boiling water and blanch for 5 minutes. Drain in a colander.
  2. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
  3. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in ¼ of the onions and all of the green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes.
Cuisine: American | Recipe Type: Dinner/Holiday
7.6.3
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http://arrisje.com/green-bean-casserole/

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Stuffed Bell Peppers

Mar 25, 2016 by

 

I am a big fan of tasty recipes. Stuffed bell peppers is one of their recipes I just had to try this one. It definitely was not a disappointment. It’s easy to make and perfect for a weekday.

Ingredients:

  • 3-5 bell peppers
  • 1/2 lb ground beef (93%)
  • 1 cup onion – diced
  • 1/2 can black beans – rinsed and drained
  • 1 cup cooked brown rice
  • 1/2 Can Corn
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 1/2cup Mexican cheese
  • Guacamole
  • Sour Cream

 

Preparation:

Cook the brown rice according package instructions.  Cooking brown rice takes twice as long as white rice. I used 2  cups water and 1 cup brown rice, wait till it gets to a boil, put the lid on it and then simmer for 40 minutes.

While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.

While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef, then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.

Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.

I had enough leftover ground beef mixture to make quesadilla’s the next day.

Stuffed Bell Peppers
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Ingredients

  • 3-5 bell peppers
  • 1/2 lb ground beef (93%)
  • 1 cup onion – diced
  • 1/2 can black beans – rinsed and drained
  • 1 cup cooked brown rice
  • 1/2 Can Corn
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 1/2cup Mexican cheese
  • Guacamole
  • Sour Cream

Instructions

  1. Cook the brown rice according package instructions. Cooking brown rice takes twice as long as white rice. I used 2 cups water and 1 cup brown rice, wait till it gets to a boil put the lid on the pot and then simmer for 40 minutes.
  2. While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.
  3. While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.
  4. Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.
7.6.3
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http://arrisje.com/stuffed-bell-peppers/

 

 

 

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