This recipe of Grilled Lamb Chops taste exceptional made on the grill.
4 baby lamb chops, loin or rib cut
2 TBLS virgin olive oil
1 TSP Bell’s Seasoning (the yellow box with the turkey feathers on it you see out at Thanksgiving)
1 clove garlic, mashed
splash of lemon juice
Directions:
Mix all the in ingredients and let the lamb marinate 1 hour to over night refrigerated.
Place chops on a hot grill and cook to your liking. Serve with mint jelly on the side.
One pan and one hour later you have a Baked Pork Chop Dinner with easy clean up!!
2 thick cut pork chops, bone in, center cut or rib cut
2/3 cup Italian flavored bread crumbs
1 egg, beaten
1/4 cup grated Parmesano cheese
Dash of each; dried basil, oregano, parsley, garlic powder
Directions for the pork chops:
Preheat oven to 400.
Line a baking tray with foil big enough to accommodate the chops and potatoes.
Combine all of the above except for the pork & egg. Coat the pork chops in the egg and toss into the bread crumb mixture completely coating them. Place them on the baking tray.
ALSO;
Wash 2 sweet potatoes and place them on the baking tray.
Wash 2 apples, core the center and sprinkle with cinnamon and a few raisins. Place them in a foil cupcake liner or a small piece of foil shaped like a cup to hold them. Place them on the baking tray.
You can steam broccoli or roast it. Toss it with a little olive oil and add to the baking tray the last 15 mins.
Total baking time is 45 mins to 1 hour.
Summer provides so much fresh ingredients for creative salads.
Here’s one I enjoy!
4 large garden fresh tomatoes, any kind you like, cut into large dice or wedges
1 cucumber, seeded and cubed
1/4 med red onion, sliced very thin
1/2 stalk of celery, diced fine
1/2 cup olives, halved; Kalamata, black canned or any kind you enjoy
2 TBLS fresh basil, chopped
2 TBLS fresh parsley, chopped
1 TSP dried oregano
6oz – 8oz Feta cheese, cubed OR fresh mozzarella pearls(BelGioioso is a brand I use)
2 TBLS to 1/4 cup virgin olive oil
4 TBLS red wine vinegar or any type you prefer
Salt & Pepper to taste
Directions;
Toss all together and serve with a crusty bread or top the bread slices to make a garden bruschetta.
Summer is here and fresh garden tomatoes are in abundance.
This Stuffed Baked Tomatoes recipe is tasty and makes a great side dish. It’s versatile so you can add other ingredients to the stuffing if you like.
4 large whole fresh tomatoes
2 cups dry cubed bread; white, wheat or whatever you like
1/4 cup virgin olive oil
2 TBLS parsley, chopped
2 TBLS fresh basil, chopped
1 TSP dried oregano
1/2 cup grated Parmesano cheese
2 TBLS onion, chopped fine
Salt & Pepper to taste
Preheat oven to 400.
Cut the tops of the tomatoes off leaving enough to form a cup shape.
Scoop out the flesh into a strainer with a bowl beneath. Leaving enough of the sides so it will hold up when stuffed. Mash the tomato flesh so the juice drains into the bowl. Add half of the cheese and all the other ingredients to the juice and toss. Divide the stuffing into the 4 tomatoes and place in a baking dish. Sprinkle with the remaining cheese and bake for 15 mins covered. Uncover and bake another 5 mins so the top dries a little. Serve warm or at room temperature.
This stuffed Peppers recipe is easy and can make a tray full in no time. It freezes well too.
3 large bell peppers, any color, stem-core removed and cut in halves
Stuffing:
1 LB 90% lean ground beef
1 1/2 cups cooked rice, white or brown
1 large onion, chopped
1 TBLS parsley
2 eggs
2 TBLS virgin oil oil
1 28oz can crushed tomatoes
1/4 cup Parmesan cheese, grated
Salt & Pepper to taste
Directions:
Preheat oven 350.
Saute the onion in the oil just until soft. In a large bowl using half the tomatoes combine all ingredients except the peppers and cheese mixing well. Stuff the peppers until slightly mounded and place in a baking dish large enough to fit all 6 halves. Cover each half with the remaining tomatoes. Sprinkle with cheese. Bake covered for 45 minutes-1 hour.
Yes, it’s great stuff. You can bake in it, serve in it, nothing sticks to it and you don’t have to retrieve a pan when you bring it to an event. Welcome Home Brands oven safe bake-ware is a bargain. You can buy it on line at Target or Amazon. 40 piece set cost about $15. See my Sour Cream Coffee Cake or the Fruit Filled Cobbler-Cake recipes for pictures of two of the sizes included in the set.
This Mediterranean Pasta Salad recipe is so easy and tasty too. Best of all its not heat sensitive so its perfect for summer cook outs.
1 box (12oz) Tri-Color Pasta, such as Barilla’s Rotini
1/2 cup virgin oil oil
1/4 cup red wine vinegar or white champagne vinegar
salt & pepper to taste
1/2 red bell pepper chopped, any color will do
1/2 a red onion sliced very thin
2 TBLS capers
1/2 can black olives or any kind of olive you like, sliced or halved
2 TBLS chopped parsley, fresh is best but dried is ok too
1 TBLS chopped basil, fresh is best but dried is ok too
a hand full of grape tomatoes
14oz can plain artichoke hearts, quartered
Directions:
Cook pasta according to the directions on the package. Drain and run cold water over the pasta in a strainer. Be sure to remove all excess water. In a large bowl combine all ingredients and mix. Best if made a few hours before serving, allowing the flavors to marinate.
This was a special request so two postings today! This Italian Cheesecake recipe goes back to my grandmother then my mom. It’s the classic Neapolitan recipe.
PASTRY SHELL:
2 cups unbleached all purpose flour
1/4 LB unsalted butter, room temp
2 XLRG eggs, room temp
6 TBLS sugar
2 TSP lemon extract
dash of salt
Blend together and the add the flour slowly. Roll out dough between waxed paper about 1/8″ thick. Press into 8 inch spring form pan or use a square pan or large muffin cups if you like. Trim the dough at the top. If you want to really dress it up you can make four or six 1/2 ” wide strips with a pastry wheel to place like a tapestry over the top once you have the pan filled.
FILLING:
Preheat oven 350.
3 LBS whole milk ricotta cheese
2/3 cup sugar
4 XLRG eggs
1 TBLS vanilla
3 TBLS candied orange peel, diced
Blend together and fill the pastry lined pan up to about 1/2 inch from the top (1/4″ for muffin cup size). Bake for about 1 hour (30 mins for muffin cup size)until top is puffed but still pale wheat in color. See the pictures above for examples.
My Mother made this roasted chicken and potatoes recipe many a Sunday when I was a child. Simple flavors and finger licking good!!
1 chicken cut up into 8 pieces
1/2 cup virgin olive oil
2 large onions, cut into wedges
4 Rosemary branches
1 TSP dried oregano
4 sprigs of fresh Thyme
4 LBS potatoes, peeled and cut into large wedges
4 carrots, peeled and cut into 3 inch pieces
juice of one whole lemon
Salt & pepper to taste
Directions:
Preheat oven to 375.
Toss everything together and place in a large roasting pan covered with a lid or foil. Bake for 45 minutes. Uncover and raise the oven temp to 425 and bake another 20 minutes, until golden brown.
This Spanish Garlic Shrimp recipe is from the Catalonia region of Spain. One pan, 15 minutes and you have dinner.
I first saw this many years ago on a PBS station cooking with chef “Ef”.
Make my Spanish Saffron Rice recipe
1/2 cup virgin olive oil
4 cloves of garlic, peeled and mashed
1 LB raw shrimp, peeled and deveined
1/2 TSP crushed red pepper flakes
1/2 TSP Tabasco sauce
1 TSP Paprika
3 TBLS dry sherry
1 TBLS tomato sauce
Parsley and lemon slices for garnish
Cooked rice for serving
Directions:
In a large frying pan heat oil and saute garlic and shrimp for one minute. Add the balance of ingredients and saute for 2-3 minutes, until shrimp are cooked. Serve over my saffron rice reipe and sprinkle with parsley and lemon slices.
My Aunt Chris gave me this German potato salad recipe and she is from Germany!
4 large Red potatoes, boiled until fork tender
up to 1/3 cup chicken stock
1 TBLS white or Champagne vinegar
1/2 TSP sugar
1/2 a large onion, chopped and sauteed
4 slices of bacon, cooked, chopped and 1 TBLS of the grease saved
1/2 TSP parsley
Salt & Pepper to taste
Directions:
Cook and cool the potatoes so they are just warm. Slice into med pieces. Slowly pour the chicken stock over them and toss until they are wet. Mix all ingredients and add to potatoes. Add more stock if still too dry.
This Peach Muffins recipe is great with fresh peaches when they are in season. Serve for breakfast with butter or peach preserves. Moist and soooo tasty!
1 1/2 cups plus 1 TBLS unbleached all purpose flour
1/2 cup sugar
1 1/2 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt
1 cup peaches chopped, fresh ripe or unsweetened frozen, thawed
1 cup sour cream
1/4 cup unsalted butter, melted
1 lrg egg
1 TSP vanilla
Dash of nutmeg
Directions:
Preheat oven to 400. Lightly grease or line with baking cups a 12 muffin tin or 6 of the jumbo size.
Toss the peaches in the 1 TBLS flour, set aside. Blend together all the other dry ingredients. Blend together all the wet ingredients and add to the dry slowly JUST until combined, do NOT over mix. Fold in the peaches. Fill the muffin cups evenly, I use a large ice cream scoop for perfect sizing. Bake about 20 mins, until golden and a tester comes out clean.
This recipe is a great one pot cook out dish that feeds many.
1 box-bag Zatarain’s shrimp, crawfish, crab boil
2-4 LBS shellfish, such as shrimp, crawfish or crab
1 large onion, quartered
12 small red potatoes
12oz-16oz pkg kielbasa or smoked sausage, sliced into 2-3 inch pieces
6 ears of corn, husked and broken in half
about 3 quarts of water
Old Bay seasoning
Directions:
Put the water, potatoes, seasoning bag and onion in a large pot big enough to accommodate all of the above ingredients. Bring to a simmer and add the sausage and corn. Cook until the potatoes are tender. Add the shellfish and bring to a boil. Cook only until the shellfish turns color. Sprinkle with Old Bay seasoning to your liking. It’s ready to serve in about 3-5 mins.
This Beef Marinade recipe can be used on London broil or steaks. Grilling tastes best but it can also be done in a broiler.
1 cup teriyaki sauce (low sodium is fine)
1/2 cup kitchen bouquet or gravy master seasoning sauce
1/2 cup soy sauce (low sodium is fine)
1/2 TSP celery seed
1 large onion, quartered
Directions:
Place all in a blender and puree. Pour over meat and let marinate for 3-24 hours, refrigerated. Grill to your liking.
Sausage Cheddar Balls is an easy recipe to make a day ahead.
1 LB bulk sausage, like Jimmy Dean, any flavor
2 cups shredded sharp cheddar cheese
1 cup Bisquick Baking mix ** see below another option**
3/4 cup water (just enough to make the mix like meatloaf)
Directions:
Preheat oven to 350.
Form into 1 inch balls. Place on baking sheet lined with parchment paper and bake for about 20 mins until golden brown.
**Bisquick makes a gluten free baking mix, if you use that this recipe is gluten free**
This NY Style Cheesecake recipe is rich and so creamy, it actually tastes better if made 2 days before serving… I’ve added a lower carb option at the end if the recipe…
4 x 8oz pkgs cream cheese, room temp
1 x 16oz sour cream
4 Xlrg or jumbo eggs
1 TBLS vanilla
1 cup sugar
2 TBLS corn starch
1 TSP lemon zest
Directions:
Preheat oven 375.
Blend all together in food processor or with mixer. Pour into 8″ spring form pan, wrapped in foil. Place spring form into a larger roasting pan and fill half way up the side with very hot tap water. Place in oven and bake for 45-1 hour, until top is all puffed and lightly brown. Remove from water bath to cool and refrigerate. Serve with fresh fruit or canned topping.
**Lower the carbs by substituting the sugar with Splenda or Stevia using the conversion chart on the package.
This French Toast recipe is kicked up a bit. Using vanilla paste provides the bean seeds for extra taste.
6 Slices of any sliced bread; whole wheat, white, Texas toast, challah, cinnamon raisin, French Bread etc. Slightly stale is best.
4 X-Lrg eggs
2 TSP vanilla extract or paste, I prefer paste
2 TSP cinnamon
½ TSP almond extract OR ¼ cup Amaretto liquor
Dash of nutmeg
3 TBLS cream, if you have it or milk
4 TBLS butter for cooking
Directions:
Beat together all except the bread and butter, until well blended.
Soak each side of the bread one slice at a time in the egg mixture for a minute or so and place in a lightly buttered 375* pan- griddle.
Cook until med brown on each side and repeat with each slice.
Serve with warm maple syrup and or powdered sugar and fresh fruit.
This Classic Pesto (Genoese Basil) sauce recipe can be used many ways; over pasta served hot or as a dressing for a summer salad. Brush it on fish or chicken for grilling or baking or spread on crusty bread.
If the pure basil taste is too strong for you replace up to 1/3 of the basil with fresh parsley. Make extra as it also freezes well.
Ingredients:
2 cups fresh basil leaves (packed down)
1/2 cup extra virgin olive oil
2 TBLS Pine nuts
2 cloves garlic, peeled and crushed
1 TSP salt
1/2 cup grated Parmesan cheese
2 TBLS grated Romano Pecorino cheese
3 TBLS butter at room temperature
Directions:
Put all ingredients except the cheese and butter in a food processor and blend thoroughly. Fold in by hand the cheese and butter until blended well.
This will cover about 1LB of cooked warm pasta.
**OPTIONS** Health Friendly omit the butter.
If you are serving as a salad you can add cooked cut green beans or cherry tomatoes cut in half.
This recipe is moist and a classic coffee cake given to me by a friend from Connecticut years ago. The recipe is probably older than me !!
Ingredients:
1 stick unsalted butter, room temp
1 cup sugar
2 eggs
1 TSP vanilla
8oz. sour cream
Cream the above together.
2 cups unbleached all purpose flour
1 TSP baking powder
1 TSP baking soda
1/4 TSP salt
Sift together the above dry ingredients and add them to the wet mixture. Blend for about 2 mins.
1/2 cup chopped walnuts or pecans
1/4 cup sugar
1 TSP cinnamon
Mix the above together and set aside.
Preheat oven to 350.
Pour half the batter into a tube pan or lined muffin cups and top with half of the nut mixture. Pour in remaining batter and top with the balance of the nut mixture. Bake for about 45 mins (about 20-25 mins for muffins) until tester comes out clean.
Grilled Shrimp on a skewer is a great cook out recipe for a main course or as an appetizer. Add grilled veggies. Use the same marinade but separate skewers, they need to cook longer than the shrimp.
Ingredients:
1 LB 16-20 count raw shrimp, peeled and deveined but the tail shell left on
1/4 cup olive oil
1/4 cup lemon or lime juice
3 cloves garlic, peeled and crushed
1 TSP dried basil
Dash of dried oregano
1/2 TSP ground pepper
1 TSP paprika
Metal or bamboo skewers (soak bamboo skewers in water to prevent them from burning up)
Directions:
Combine all ingredients and marinate refrigerated for 2-8 hours. Place shrimp on skewer and grill on open flame or in broiler for 5-7 mins, basting and turning once just until firm, not translucent but not shrinking in size.
Add a handful of fresh blueberries or cut strawberries to this Buttermilk Pancake recipe or use the optional topping I list at the end of the recipe to make it even better.
2 X lrg eggs
2 cups unbleached all purpose flour
2 TBLS sugar
2 TSP baking powder
1 TSP baking soda
1 TSP salt
2 cups buttermilk, any type, I use whole milk (see my “making buttermilk” recipe to make your own)
4 TBLS melted unsalted butter
1 TSP vanilla extract or paste
Dash of cinnamon
Directions:
Blend together all the wet ingredients. Add the dry ingredients and mix until blended but still has a few small lumps in it. If you are adding fruit, fold it in now. Measure 1/3 cup size of batter onto a 350* greased griddle. Flip when you see the underside golden brown.
You can freeze leftovers with a sheet of wax paper in between the pancakes and place in a freezer bag. Makes about a dozen 6″ pancakes.
***OPTIONAL TOPPING***
Melt 4 TBLS unsalted butter in a frying pan and add 1 cup real Maple syrup. Slice a ripe banana into 1/2″ diagonal slices and add to frying pan. Sauté for a minute or so and add 1/2 cup blueberries. Pour over pancakes.
I got the original recipe from a B&B in Bar Harbor Maine over 20 yrs ago. You can make either muffins or a cake. This is my version.
1 1/2 cups unbleached all purpose flour
1 TSP baking powder
1/2 TSP salt
1/2 cup unsalted butter, softened
1 1/2 cups fresh blueberries tossed with 1 TBL flour
2 X-Lrg eggs
1/3 cup milk
1 TSP vanilla
1 cup sugar
Directions:
Preheat oven to 350.
Blend together butter, sugar, eggs and vanilla until fluffy. Blend together all dry ingredients. Add flour mixture alternating with milk into the butter mixture. Mix just until combined. Fold in blueberries. Fill muffins cups 2/3 full.
Bake for 30-40 minutes until lightly browned and tester comes out clean.
Makes 6 jumbo or 12 reg muffins.
For a blueberry cake spread the batter into a 8×8 pan.
This is great to take along to a cook out or as a side item with a meal.
Recipe Ingredients:
One 14-15 oz can of each:
Yellow Wax Beans
Cut Green Beans
Cannellini Beans OR Chick Peas
Drain beans and rinse with cold water in a colander.
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Red Wine Vinegar OR Champagne Vinegar
1/2 Medium Red Onion, sliced very thin
1 Tablespoon Minced Parsley
1/2 Tablespoon Minced Basil
Dash of dried oregano
Dash of garlic powder (not salt)
Salt & Pepper to taste
Mix together in a bowl and add to beans. Serve at room temperature.
Can be stored in refrigerator for up to a week.
There is nothing like homemade salad dressing, these are a few of my favorite recipes.
Green Goddess:
1 Cup mayo
1 Cup chopped scallions (full scallion about 6-7)
1/2 Cup chopped fresh basil leaves
1/4 Cup freshly squeezed lemon juice (about 2 lemons)
2 Teaspoons chopped garlic
2 Teaspoons anchovy paste (comes in a tube)
2 Teaspoons kosher salt
1 Teaspoon ground black pepper
1 Cup sour cream
Place all the ingredients except the sour cream in a blender and blend until smooth. Add the sour cream and blend just until the sour cream is mixed in.
Plain or Fig Balsamic:
1/3 good balsamic vinegar to 2/3 extra virgin olive oil.
add a dash of dried basil leaves & oregano. Salt & pepper to taste.
Dijon Vinaigrette:
1 level tablespoon Dijon mustard
1/4 cup white wine champagne vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon minced/mashed garlic
dash of dried basil & pepper to taste
Caesar (non raw egg version) pictured
1 teaspoon minced/mashed garlic
1/2 cup extra virgin olive oil
1/2 TBLS lemon juice
2 TSP anchovy paste(comes in a tube)
4 TBLS of mayo
2 TBLS grated parmesan and some to sprinkle
pepper to taste
Mix together and toss with romaine lettuce. Sprinkle the cheese on top before serving.
Ingredients;
2 Tablespoons of butter
2 Tablespoons of olive oil
4-5 slices of Pancetta, diced
3 Tablespoons minced celery
3 Tablespoons minced carrot
3 Tablespoons minced onion
3 fresh basil leaves, sliced thin
28oz – 35 oz can of crushed tomatoes
1/ 2 cup of vodka
1/2 cup of heavy cream {more if you like it very light in color)
1 pound of Penne pasta, cooked according to box directions
Parmesan cheese for garnish
Directions;
In a large sauce pan add the butter & oil and saute the pancetta.
Add the minced veggies and saute for 5 mins or so.
Add the tomatoes and simmer on low covered for 1.5 to 2 hrs.
Pour the sauce into a blender and puree or use a hand held blender in the pot.
(At this point you can freeze this and add the vodka & cream when you are going to use it.)
Add the vodka and basil, simmer uncovered for 10 mins.
Add the cream and simmer 2-3 minutes.
Combine with the cooked penne and serve topped with grated Parmesan cheese..
RECIPE INGREDIENTS:
1 CUP GRATED CHEESE
(MIX SWISS & CHEDDAR, GRUYERE, GOUDA OR WHATEVER)
1/4LB BACON COOKED AND CRUMBLED
1 MED ONION SLICED AND SAUTEED UNTIL SOFT
1/2 TEASPOON SALT
PEPPER TO TASTE
1 TABLESPOON FLOUR
1/4 TEASPOON DRY MUSTARD
2 EGGS, BEATEN
1/2 CUP WHOLE MILK
1/2 CUP HEAVY CREAM
8″ PIE CRUST, PREPARED FRESH OR FROZEN
DIRECTIONS:
PREHEAT OVEN TO 400.
SCATTER COOKED ONION & BACON ON BOTTOM OF PIE CRUST.
TOSS CHEESE WITH FLOUR, SALT, PEPPER & MUSTARD AND SPRINKLE INTO PIE CRUST.
COMBINE EGGS, MILK AND CREAM AND POUR OVER CHEESE MIXTURE INTO PIE CRUST.
BAKE FOR 10 MINS ON 400 THEN LOWER TEMP TO 350 AND BAKE ANOTHER 30 MINS.
***Lower the carbs by eliminating the crust***
OR
OTHER VARIATIONS ADD:
SLICED COOKED MUSHROOMS
SCALLION INSTEAD OF ONION
COOKED AND DRAINED SPINACH
DICED HAM
