1 Pillsbury Pizza Dough
1 lb ground beef or turkey
½ medium chopped onion
1 Tablespoon of Worcester Sauce or Steak Sauce
Salt & Pepper
Sliced cheese of your liking
Catsup, Mayonnaise, Mustard (whatever you like on your cheeseburger)
Lettuce and Tomatoes.
Press out your dough onto on cookie sheet and bake for 10 minutes in a 350 oven.
Brown off ground meat and onions and season with salt and pepper. (Drain if needed)
Top cooked dough with whatever you like with Catsup, Mayonnaise or Mustard. (As you would cover a pizza with sauce) Now top with ground meat mixture, cheese and pickles bake for another 10 minutes. Topped with shredded lettuce and tomatoes. Enjoy!
2 cups flour for coating chicken add salt, pepper and garlic powder to flour
1 4 pound chicken cut up. (can use chicken breast)
1 link of spicy Italian sausage
2 Tablespoons oil
1 medium onion chopped
1 bell pepper chopped
3 stalks of celery chopped
2 cloves of garlic, minced
1 20 ounce can of diced tomatoes
1 Tablespoon of Italian seasoning
1/2 cup white wine or chicken broth
2 cups fresh mushrooms, quartered
2 Tablespoons of fresh parsley (1 teaspoon dried)
1/4 cup chopped green onions (optional)
Put seasoned flour in a plastic bag, shake chicken pieces until coated. In dutch over or deep skillet (you’ll need a lid) brown chicken on both sides. Remove chicken from pan.
Take sausage out of casing and crumble in the pan that you took the chicken out of until brown. De-glaze pan with wine or chicken broth add onions, bell peppers and celery cook until vegetables are tender. Return chicken to pan and add diced tomatoes cook for about 30 minutes. (salt & pepper to taste)Add mushrooms, parsley and green onions. Simmer for 10 more minutes.
I served it with whole wheat gnocchi and steamed kale. Also great served over pasta.
I used one of those all ready cleaned and chopped bags of kale and steamed it in 2 cups of chicken broth and one sliced onion. Cooked covered for about 20 minutes. (salt & pepper to taste)
2 tablespoons butter or olive oil
½ cup onion, diced
2 cups chopped fresh broccoli
½ cup sliced mushrooms (optional)
1 (9 inch) unbaked deep dish pie crust
1 cup shredded cheddar or mozzarella cheese.
½ cup Parmesan cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon flour
Preheat oven to 350 degrees F.
Over medium-low heat melt butter in a large saucepan. Add onions, broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and toss with cheese.
Combine eggs, flour, milk. (I like to use a blender) Season with salt and pepper. Pour egg mixture over vegetables and cheese.
Garnish with slices of tomatoes, chopped bell peppers or olives.
Bake in preheated oven for 35 minutes, or until center firm.
½ cup of softened butter
1 ½ cup white sugar
1 cup sour cream
1 teaspoon vanilla extract
2 cups of plain all-purpose flour
1 teaspoon baking soda
1 cup chopped walnuts
1 cup (3 medium) mashed RIPE bananas
Preheat oven to 350 degrees. Prepare 10 x 15 dish with spray oil or shortening
Cream butter, sugar until smooth, add eggs, sour cream and vanilla. Combine flour, baking soda, salt and walnuts in a separate bowl. Add to butter sour cream mixture, last step add mashed ripe bananas. (Very careful not to over mix)
Bake 20 to 25 minutes, insert toothpick in the center make sure it comes out clean.
While Banana Bars are baking make frosting.
Browned Butter Frosting
1/3 cup butter
3 cups powdered sugar
1 ½ teaspoon vanilla
2 Tablespoons milk
Heat butter in saucepan over medium heat until a light brown color; remove from heat. Stir in powder sugar, vanilla and milk. Mix until frosting is smooth and spreadable. I like to spread it over warm cake. An excellent with pumpkin or spice cake.
What could be better then a pot of Gumbo on a cold winter day?
The most important part of Gumbo is making the roux take your time and let the roux get a dark chocolate brown color.
In a large HEAVY stock/soup pot (I use cast iron) heat 1 cup oil and 1 cup flour stirring constantly, until roux is a dark chocolate brown color.
Ingredients for Gumbo
2 pounds of boneless skinless chicken breast cut into one inch chucks
2 pounds of peeled and deveined shrimp
1 pound of smoked sausage Andouille or another kick-up sausage cut in ¼ slices.
1 medium chopped onion
1 medium chopped bell pepper
2 stalks of chopped celery
2 toes of garlic chopped
1 to 2 teaspoons of Creole seasoning (careful you will get some heat from the sausage)
8 cups chicken stock or seafood stock
2 cups sliced fresh or frozen okra (optional)
2 Tablespoons of chopped green onions
2 Tablespoons of chopped parsley
In a large skillet brown sausage add chicken, onions, celery, peppers garlic and 1 teaspoon of Creole seasoning. Continue cooking until chicken and veggies are tender about 5 minutes.
Add skillet of chicken and veggies to roux with chicken stock and simmer at least one hour. Right before serving add shrimp & okra bring to a full heat. Add parsley and green onions and serve. Can be served over rice.
I was going to post some tasty Banana Bars I made last week but got up this morning feeling we needed something healthy after our Superbowl fest last night.
Bean & Vegetable Stew
½ onions chopped
1 cup carrot chopped
1 cup celery chopped
1 bell pepper chopped
2 Tablespoons chopped parsley
1 bunch of chopped green onions
Sauté all your veggies in 2 Tablespoons of olive oil
Salt & Pepper to taste (also can add a pinch of cayenne pepper)
1 clove chopped garlic or ½ teaspoon of powdered garlic
Italian flavor use 1 teaspoon of Italian Seasoning plus a pinch of crushed Rosemary OR
Mexican flavor use 1 1/2 teaspoon of Taco Seasoning (I like to add a bit more Cumin.)
1 19 oz. can of Black Beans (or bean of you liking)
1 14.5 oz can of diced tomatoes
8 oz of chicken stock (I don’t always have chicken stock so I keep those cubed or powdered chicken base to use with water, but be careful they can be salty.)
Bring to a boil, turn it down and simmer for 20 minutes.
Great served over brown rice.
These crab cakes make a great appetizer or just add a salad you you’ve got a great meal.
16 oz. Crabmeat
2 eggs beaten
3 Tablespoons Mayonnaise
1 ½ teaspoons Old Bay Seasoning
Pinch of cayenne pepper (depending on how hot you want them…be careful)
1 teaspoon of mustard
12 crushed Ritz or other buttery cracker
1 teaspoon of chopped parsley (I like Italian flat leaf parsley, can you dry)
2 green onions chopped
½ cup finely chopped onions (love those sweet onions)
1 cup of bread crumbs
Sauté ½ cup of onions in a tablespoon of butter or olive oil until transparent
In a bowl add all ingredients except crabmeat mix well and then lightly toss in crabmeat not breaking up the lumb crab meat.
Make into cakes, lightly pat on to bread crumbs and refrigerate for at least 1 hour before cooking. Pan fry until crab cake is firm in center and golden brown.
Alterative cooking instruction (I prefer this method)
Freeze crab cakes when ready to serve brown frozen crab cakes in skillet and then bake at 350° for 20 – 25 minutes for a one inch thick cake.
Chipotle tartar sauce
1 cup mayonnaise
2 Tablespoons of catsup
2 Tablespoons of relish
1 teaspoon of Old Bay Seasoning
How here is where you add your heat to your liking. I use about a ½ teaspoon of the sauce from canned Chipotles be careful it is hot. I have all used Chipotle Tabasco Sauce.
2 pounds of ground turkey
1 medium onion chopped
2 carrots sliced
1 bell pepper chopped (I like red but you can use green if you like)
2 stalks of celery, chopped
Pinch of salt & pepper (if you like your chili hot add a pinch of pepper flakes)
In a large pot add a little oil brown off turkey add onions, carrots, bell pepper and celery sauté for about 5 more minutes.
2 – 15 oz cans of stewed tomatoes
1 – 6 oz can of tomato paste
½ cup of bottle steak sauce
½ cup of catsup
½ cup of BBQ sauce
2 packages of chili seasoning mix
2 – 15 oz cans of kidney beans, drained (a good substitute is navy beans also and if you like a lot of beans add an extra can)
Water or Chicken broth to thin, guessing 2 cups (I like to make mine thick and serve it on a baked potato with cheese and sour cream.)
Simmer for 30 minutes or longer.
1 to 2 tablespoons of fresh cilantro
1 to 2 tablespoons of fresh parsley
Instead of turkey recipe variations:
Use ground beef
Stew beef that has been cooked overnight in a Crockpot (tender)
Vegetarian – use 5 cups of chopped zucchini. (Careful not to over cook)
Delightful flavor of buttery honey chewy and gooey pecans.
For the crust:
2 cups of flour
2/3 powdered sugar
2 sticks of butter (yes, use butter no substitutes)
Spray with oil or grease 9 x 13 preheat oven 350F. Mix flour and sugar then cut in butter until it forms a fine crumb. Bake for 20 minutes.
For the topping:
2/3 cup butter (11 Tablespoons)
1/2 cup honey
1/2 brown sugar
3 Tablespoons milk
3 1/2 cups of coarsely chopped pecans (or walnuts)
While crust is baking melt butter, add honey, brown sugar, milk and pecans.
Once the crust is finished baking top with pecan mixture and bake for another 25 minutes. Cool completely before before cutting. If you happen to have any left over they can be frozen. Later take one out warm in the microwave and top with ice cream.
I think next week recipe will be Award Winning Turkey Chili.
Easy Italian Tomato Vegetable Soup
Get yourself a fairly large stockpot at least 6 or 8 quarts. You’re going to want to put lots of veggies in this soup.
1 medium onion chopped
2 stalks celery chopped
2 carrots chopped
1 bell pepper chopped (I like using sweet ones but green will work)
Pinch of salt & pepper
1 teaspoon of garlic powder (or better yet 1 finely chopped garlic toe)
Sauté in two tablespoons of olive oil
1 16 oz. can diced tomatoes
1 32 oz. jar of commercial spaghetti sauce
1 box of chicken stock (I always have a little extra in case soup gets to thick with veggies and pasta)
Bring to a boil and then simmer.
At this point add at least 4 cups of your favorite fresh, canned or frozen vegetables. (corn, beans, peas, broccoli, spinach, mushrooms or cauliflower) Summer time I love adding fresh herbs especially basil.
Repeat a pinch of salt & pepper
Bring back to a boil and then simmer for about 20 minutes
Add 1 cup pasta of your choice. (elbow, spirals, or tortellini )
Add ½ cup chopped green onions and one tablespoons fresh parsley (optional)
Continue to cook until pasta is tender about 7 minutes.
Serve with grated cheese and a good loaf of crusty bread.
This is a meatless recipe but I have added meat an easy way is to use the leftovers from a store bought rotisserie chicken or browned beef or chicken.
I hope you enjoy this recipe it is a downsized version of one we used in Elite Treats for many years.