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| Portobella Burgers INGREDIENTS; 2 Tbls. extra virgin olive oil 1/8 cup balsamic vinegar 1 tsp. dried oregano 4 large portobella mushroom caps - burger size 1/2 tsp. kosher salt 1/2 tsp. pepper 1/2 lb. smoked mozzarella or gouda, sliced into 4 eaqual pieces 4 large crusty rolls - split ROASTED RED PEPPER PASTE INGREDIENTS; 14 oz. jar roasted red peppers - drained 1 drizzle extra virgin olive oil 1 handful flat leaf parsley leaves 1 large clove garlic - chopped salt & pepper to taste SUGGESTED TOPPINGS; Lettuce or spinach leaves thin sliced red onion DIRECTIONS; Combine first three ingredients in the bottom of a large sealable plastic bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms on an indoor electric grill starting with caps down, turning to caps up, 6 minutes on each side. You can also pan fry in large nonstick skillet for the same amount of time. As they cook, season caps on each side with a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
To make the pepper paste, combine the roasted peppers, EVOO, parsley, garlic, salt and pepper in food processor and pulse grind into a thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with lettuce or spinach and onion. Spread bun tops with roasted pepper paste.
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| Watermelon Martini |
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| Watermelon Sorbet |
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| Watermelon Dippers |
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| These are the parts for one egg container. So multiply this times 6. |
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| You pour the egg into each container. |
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| One large egg inside. |
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| Place into boiling water |
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| After they are cooked |
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| Slightly under cooked after 17 min. |
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| Egg gets stuck in the threading and on these rubber rings, making it difficult to clean all the pieces. |
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| Roasted Garbanzo Beans INGREDIENTS; 2 Tbls. extra virgin olive oil 1 pinch cayenne pepper sprinkle evenly with seasoned salt sprinkle evenly with garlic powder sprinkle evenly with onion powder sprinkle evenly with smoked paprika 15 oz can garbanzo beans - drained DIRECTIONS; Preheat oven to 350 degrees F
Line a cookie sheet with parchment paper.
Pour the drained beans onto the lined cookie sheet and pat dry.
Add all the remaining ingredients.
Toss to coat.
Bake on middle rack uncovered for 20 minutes.
Then stir beans and bake another 20 minutes.
Keep doing this til the beans are nice and crunchy. It will probably take over an hour.
Serve warm or room temp.
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| Stove Top Summer Lasagna INGREDIENTS; 5 cups plum tomatoes-chopped 4 Tbls. fresh basil-chopped 15oz. container ricotta cheese 1/2 cup grated parmesan cheese 2 Tbls. extra virgin olive oil 1 small sized onion-chopped 2 cloves fresh garlic-crushed 1 tsp. kosher salt 1/2 tsp. pepper 1/2 cup dry white wine-not cooking wine 9 oz. box oven-ready lasagna noodles broken into thirds 8 oz. mini mozzarella balls DIRECTIONS; Combine 2 c tomatoes and 1 Tbs basil and reserve. In seperate bowl,combine ricotta and parmesan, reserve.
In 10" non-stick skillet,heat oil over med. heat. Add onion,garlic,salt,pepper and remaining 3 cups tomatoes;cook stirring until softened,12 to 15 mins. Stir in wine and 1/2 c water,boil 1 min. Transfer to bowl;stir in remaining 3 Tbs basil.
In same skillet,spread 1 c sauce. Top with 6 noodle pieces,1/2 ricotta mixture and 1/3 of mini mozzarella balls. Repeat. Add noodles and remaining sauce.. Bring to boil. Cover;reduce heat to med-low. cook till noodles are tender ,30 mins.
Remove skillet from heat. Top with remaining mozzarella balls. Cover;let stand until melted,5 mins. Top with reserved tomato-basil mixture.
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| Mango/Banana Sorbet INGREDIENTS; 1 ripe mango - peeled and cut into chunks 2 ripe bananas - peeled and cut into chunks 3/4 cup light corn syrup 2 Tbls. fresh lime juice DIRECTIONS; Place all ingredients into food processor and process until smooth. Then pour into ice cream maker and follow directions from manufacturer.  |
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| Amazing Beef Sandwiches INGREDIENTS; 4 or 5 lb. rump roast - must be a rump roast - no other cut tastes as good 12oz. jar of mild pepperonicinis - not spicy 5 large cloves garlic - cut into quarters 8 rolls - kaiser or hoagie DIRECTIONS; Make deep slits all over the top and sides of the rump roast and push the garlic pieces into these slits.
Now place the rump roast into the crock-pot. Pour the entire jar of pepperoncinis over the roast.
Cook on low for 6-8 hours. Or til meat falls apart easily.
Shred the meat and place it back into the juices til ready to serve. Then serve on kaiser rolls with some of the juices poured over the meat.
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| Skinny Potatoes INGREDIENTS;
4 large potatoes, washed, peeled and sliced very thin
4 ounces of low fat or fat free cream cheese 8 ounces of fat free half n' half or low fat milk 3/4 cup of low fat, low sodium chicken broth 1/2 cup of freshly grated Parmesan cheese 2 green onions (white and green parts), finely chopped 1 1/2 teaspoons of kosher salt 1 teaspoon of bacon salt or you can sub 1 tablespoon of jarred bacon bits or 1/2 tsp. liquid smoke
DIRECTIONS;
1. Pre-heat oven to 400 degrees F.
2. Thoroughly butter a 13 x 9-inch casserole dish.
3. Layer potatoes evenly in the bottom of the casserole dish. 4. In a separate microwave safe bowl, mix together the remaining ingredients. 5. Microwave on high for 60 seconds. Stir well and pour evenly over the potatoes. 6. Bake uncovered on the middle rack for 40-45 minutes or til browned. Remove from oven, cover and let sit for 15 minutes. Garnish with more chopped green onions if desired. Serve warm. |
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HOT KIELBASA DIP
Ingredients;
DIRECTIONS;
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Dip...Spread...SoupINGREDIENTS;
1 cup marinated artichoke hearts, drained and chopped
2 (15.5 ounce) cans small white beans, drained and rinsed 2 tablespoons extra virgin olive oil 2 large cloves of garlic, crushed 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon dried thyme 1 (4-ounce) can chopped mild green chilies 1 teaspoon liquid smoke flavoring 4 ounces low fat cream cheese, softened 4 ounces shredded sharp cheddar cheese 2 tablespoons fresh chives, chopped For a dip: crackers and chips For a sandwich: bread For a soup: chicken broth and croutons
DIRECTIONS;
1. Put the drained marinated artichoke hearts and the drained and rinsed white beans in a food processor and pulse until chopped well. Set aside.
3. Turn heat to low and add green chilies and liquid smoke. Stir to mix well. 4. Then add white bean mixture, softened cream cheese, cheddar cheese and 1/2 of the chives. Stir and cook until cheeses melt and the mixture is heated through. 5. Pour into a serving bowl and top with remaining chives. Serve warm with crackers...or spread on sliced bread for a sandwich...or thin it out with chicken broth and top with croutons for a soup. ~~~~~~~~~~~~~~~~~~~~~
I'm always willing to try these kinds of unique and interesting recipes! If anyone has some 'tried and true' recipes like these, I would love to see them! Please send the recipes to me at the email address listed in the 'About Me' section of this page! I would love to try them, and add them to this blog!
Thank you!
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Wacky But Amazing Pork Chops in GravyIngredients;
Directions;
Place the flour, 1/4 tsp. kosher salt and 1/4 tsp. pepper into a freezer bag. Shake well to combine. Set aside.
Sprinkle both sides of each pork chop with some salt and pepper. Set aside.
In a medium size bowl combine the ketchup, grape jelly, lite soy sauce, worcestershire sauce, garlic, oregano, thyme, pepper and water. Mix til well blended. Don't worry if the jelly is lumpy. That will melt during cooking. Set aside.
Place pork chops in the freezer bag with the seasoned flour. Coat the pork chops well with the flour mixture.
Heat a very large skillet on med/high. Add 1/2 the olive oil and 1/2 the butter. When hot add 3 pork chops. Do not move them in the pan for about 5 mintues. This will give them a good sear. Then turn them and cook another 3 minutes.
Remove pork chops and place in a large casserole dish.
Repeat the frying process with the last three pork chops. And also place them in the casserole dish with the other pork chops.
Lower the heat to med/low and deglaze the skillet with the wine. Then add all the sauce mixture to the skillet, stirring well for about 3 minutes til jelly melts and the sauce is heated through.
Pour this mixture over the pork chops and bake covered at 350 degrees for 1 1/2 hours.
Serve over cooked egg noodles.
And this next wacky recipe was such a yummy surprize! I found this recipe on a cooking site, posted by a member named Helene P. I tried this recipe and loved it! Its made with simple ingredients. The wacky part is that it contains white vinegar and no milk or eggs...but don't let that scare you because this is one of the best chocolate cakes I ever tasted! Its moist and fluffy! This is my photo! | ||||||||||||||||||||||||||||||||||||||
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Wacky Depression Era Chocolate Cake
INGREDIENTS;
1 1/2 cups unsifted all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp. baking soda...not baking powder
1/2 tsp. salt
1 cup water
2/3 cup corn oil
1 Tbls. white vinegar - or apple cider vinegar
1 tsp. pure vanilla extract
CHOCOLATE GANACHE INGREDIENTS;
8 oz. chocolate chips
4 Tbls. non dairy creamer (liquid) I used coffeemate french vanilla
DIRECTIONS;
Preheat oven to 350 degrees.
Mix all dry ingredients together
Then add in all wet ingredients and mix until well combined.
Pour into a greased and floured 9" cake pan.
Bake on middle rack for about 30-35 minutes or until toothpick inserted into the center comes out clean.
Remove from oven and let cool completely.
TO MAKE GANACHE...
Heat the chocolate chips and non dairy creamer in a saucepan on med/low heat, stirring until melted and smooth.
TO FROST THE CAKE...
Flip the cooled cake, upside down, onto a platter.
Pour the warm ganache over the cake.
Serve chilled.
NOTE...This recipe makes a single cake. To make a layered cake, double the recipe and pour into 2 seperate 9" baking pans. You will need to double the ganache also.
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| Zi Zi's Rib Sauce INGREDIENTS; 1/4 cup corn oil 2 Tbls. ketchup 2 Tbls. soy sauce DIRECTIONS; Whisk all ingredients together. Brush onto ribs during last 10 minutes of barbecuing. This is enough sauce for about 5 lbs. of ribs. |
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TEQUILA LIME PORK TACOS
INGREDIENTS;
6 boneless center cut pork chops
8 flour tortillas-fajitas size
MARINADE;
4 slices of jarred/pickled jalapeno rings-minced
2 limes-juiced and grate the peel
1/4 cup olive oil
3 Tbls. tequila1 Tbls. grated lime peel 1 Tbls. fresh crushed garlic 1 Tbls. chili powder 1 tsp. dried oregano
2 tsp. kosher salt
1 1/2 tsp. ground cumin1 tsp. pepper 1/2 tsp. allspice MY CHOICE OF TOPPINGS; shredded cheddar lettuce sour cream DIRECTIONS; Place pork chops in resealable plastic bag. Combine marinade ingredients into a medium size bowl. Pour the contents of the bowl into the bag with the pork chops. Coat pork chops well. Place in fridge overnight or longer. Then pour pork chops and marinade into a crockpot and cook on low for 4 hours. Shred pork chops with a fork.
Serve inside warm flour tortillas with toppings of your choice.
I top mine with shredded cheddar, lettuce and sour cream.
This side dish is another easy recipe! I love the authentic Mexican flavors and the simple ingredients! I got this recipe from a foodie friend named Juliann Esquivel. And she got the recipe from her Grandma.
 INGREDIENTS; 1/2 lb. thin spaghetti pieces 1/4 cup olive oil 1 medium yellow onion - diced small 2 large cloves garlic - crushed 1-15 oz. can diced tomatoes 1 can chicken broth 1/4 tsp. dried oregano 1/2 tsp. ground cumin 1 tsp. salt 1/4 tsp. pepper 1 large jalapeno whole with the stem, washed but not cut or seeded chopped cilantro - to garnish - optional DIRECTIONS; Heat oil in a large saute pan or skillet, Add the spaghetti pieces to the oil and with a fork begin to brown your spaghetti. Keep heat at a medium low, so spaghetti will not scorch. Keep stirring until your spaghetti is pretty much golden brown. Now add the diced onions and garlic. Keep mixing and stirring until the onions begin to get limp.
Next step add the diced tomatoes with the can juices and continue to saute with the onion and spaghetti. Saute for about a minute more.
Now add the chicken broth and seasonings oregano, cumin, salt and pepper Mix everything real well and put your whole jalapeno right in the middle of the simmering spaghetti. Do not cut open the jalapeno. Cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Sprinkle with cilantro, serve and enjoy.
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