December 25, 2011

Key Lime Cheesecake

Yield: Makes 10 to 12 servings

Lime custard
6 large egg yolks
3/4 cup sugar
6 tablespoons fresh Key lime juice or regular lime juice
1 teaspoon grated Key lime peel or regular lime peel

1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

2 (8-ounce) packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
2 large eggs
3 tablespoons fresh Key lime juice or regular lime juice
1 tablespoon grated Key lime peel or regular lime peel

1 16-ounce container sour cream

Thin lime slices

For lime custard:
   Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).

For crust:
   Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

For filling:
   Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

   Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.
Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight.

  Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.


It's All About Family, Friends and Great Food:

December 23, 2011

Tequila Cake

2 cups sugar
1 cup butter
4 eggs, lightly beaten
1 cup milk
3 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup tequila

1. Preheat the oven to 325°. 
2. Cream sugar, butter, and eggs together. 
Stir in milk, then add the flour, baking powder, 
and salt, and beat. 
Add the tequila and beat until smooth. 
Beat the batter very well 
until it becomes shiny. 
3. Fold the batter into a greased 
and floured bundt pan. 
Bake for 1 hour or until a toothpick inserted 
in the middle of the cake comes out clean. 
Cool on wire rack, then remove cake from pan, 
place on cake server or plate and 
top with Tequila Cake Glaze 
(see recipe).

Tequila Cake Glaze

1 cup light brown sugar
1 cup dark brown sugar
1/4 cup water
Pinch salt
1/4 cup tequila
2 tablespoons Grand Marnier

1. Place the sugars, water, 
and salt in a saucepan 
and bring to a boil. 
Continue to cook until the mixture 
becomes semi-caramelized. 
2. Remove from heat, 
stir in the tequila and Grand Marnier, 
and pour over the cake 
while the glaze is still warm.

December 21, 2011

Pecan Pie Recipe Four Layer Pecan Pie

Preheat oven to 375
1 frozen pie crust. I used deep dish pie crust.
8 oz. Philidelphia Cheesecake filling
1/4 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup light Karo Syrup
1 1/4 cups chopped pecans 

Spread Cheesecake filling on bottom of pie crust
Sprinkle with pecans

Mix: 1 cup light Karo Syrup 3 eggs 1/4 cup sugar and 1 teaspoon Vanilla extract
Slowly pour this mixture over pie

Bake for 40 minutes. Let cool. Chill for 4 hours.

If you can't find the Cheesecake filling take .... 

8 oz. cream cheese , softened
1 egg
1 teaspoon vanilla extract
1/4 cup sugar

Mix and use in place of the Cheesecake filling.

December 2, 2011

Buffalo Chicken Deviled Eggs ~

1/4 cup chopped cooked chicken ( store cooked rotisserie chicken for me)I used 1 can Hormel chicken(white meat)
buffalo wing sauce to cover chicken, plus 6 Tbsps.
12 hard-boiled eggs, peeled cut in half and yolks mashed in a bowl
1/4 cup softened butter
1/4 teaspoon Tabasco sauce
1 4oz container. feta cheese crumbled

cover chicken with enough Buffalo sauce; let sit at least 5 minutes.
combine yolk and butter.
stir in feta cheese and Tabasco.
add chicken and 6 Tbsps. of Buffalo sauce.
place mixture in zip lock bag with the corner cut off (big enough to squeeze out mixture).
fill egg whites with mixture and garnish with celery.
enjoy right away or let it sit at room temperature for 15-20 minutes for flavors to develop.
OH My Goodness!!! These are so GOOD, U gotta try them! Craig =)

November 13, 2011


3 lbs. hamburger
2 tbsp. paprika
2 1/2 tbsp. chili powder
1 1/2 tbsp. crushed pepper (red)
1 tbsp. salt
1 tbsp. celery seed
1/2 tbsp. garlic powder
1 tbsp. black pepper
1 pt. water

Brown all ingredients (except water) until pink is gone. Add water and cover until water boils, then simmer until most of water is gone.

Note: This is a hot sauce so cut the 1 1/2 tablespoon crushed pepper and 1 tablespoon black pepper in half.

Note: What sauce is leftover freeze in ice trays. Pop out and put in baggie. When needed use 1 cube per hot dog.

November 3, 2011

Chocolate Pumpkin Loaf

makes 3 loaves.

3-1/2 cups. sugar
1-1/4 cups. vegetable oil
3 eggs
1 can(29 oz) solid pack pumpkin
3 squares(1 oz. each) unsweetened chocolate, melted and cooled
1-1/2 tsp. vanilla extract
3-3/4 cups. all purpose flour
1-1/2 tsp. salt
1-1/2 tsp. baking powder
1-1/4 tsp.ground cinnamon
1 to 1-1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
2 cups.(12 oz) semisweet chocolate chips

      In a large bowl, combine sugar and oil. Add eggs; mix well. Stir in the pumpkin, chocolate and vanilla; mix well. Combine the dry ingredients; stir into pumpkin mixture just until blended. Stir in chips.
     Transfer to 3 greased 9in.x5in. x3in. loaf pans. Bake at 350F* for 55-65 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
   Wrap and freeze for up to 6 months.

October 31, 2011

Pad Thai with Creamy Peanut Sauce

Makes: 6 servings.

Peanut Sauce:

2/3 cup.(5 fl.oz. can) Carnation evaporated milk
1/3 cup. chunky peanut butter
1 tbsp. soy sauce
1/4 tsp. ground ginger

Pad Thai:

8 oz. dried thin rice noodles or 8 oz. dried linguine
1/4 cup water
1/4 cup granulated
2 tbsp. ketchup
1-1/2 tbsp. soy sauce
1 fresh lime, cut into wedges, divided
1/8 tsp. ground cayenne pepper
2 tbsp. vegetable oil
1 cooked, boneless chicken breast, cut into small bite size pieces
2 garlic cloves, finely chopped
1 lg. egg, beaten
2 cups(about 4 oz) fresh bean sprouts
1 bunch green onions, sliced
1/2 cup. chopped peanuts, divided

       Place evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend for 30 seconds or until smooth, set aside. Makes 1 cup.

      Soak rice noodles for 30 minutes in hot water; drain. Noodles will be flexible but not soft.

     Combine water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 tsp.) and cayenne pepper in small bowl.
      Heat oil in large, non stick skillet over medium-high heat. Add chicken cubes, garlic; cook,  stirring occasionally, for 3 minutes. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook for 2 minutes or until sauce is absorbed, stirring constantly.

    Push noodles to side of skillet, Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions ans 1/4 cup peanuts until mixed. Mound mixture on large serving plate.

    Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.

October 29, 2011

Pecan Pumpkin Roll

3 eggs
1 cup. sugar
3/4 cup. all purpose flour
3/4 cup. canned pumpkin
1-1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. lemon juice
1 cup. finely chopped pecans
Confectioners sugar

2 pkg.(3 oz. each.) cream cheese, softened
1/4 cup. butter, softened
1 cup. confectioners sugar
1/2 tsp. vanilla extract

   Line a greased 15in x 10in x 1 in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. add lemon juice. spread batter evenly in prepared pan; sprinkle with pecans.

   Bake at 375F* for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, staring with a short side. Cool,completely on a wire rack.

    In a large mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 inch. od edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

12 servings.


October 20, 2011


1 pound ground beef
1 small onion, chopped
1 small green pepper, chopped
1 can (16 ounce) pinto beans with jalapeno peppers, drained, rinsed and mashed
1 jar (8 ounce) picante sauce
1 (1 1/4 ounce) envelope taco seasoning mix
2 cups shredded cheddar cheese
8 ounces sour cream
1 tomato, diced
1 small can black olives

Heat oven to 400°F. Cook ground beef, onion and green pepper in a large skillet over medium-high heat until meat is browned, and vegetables are tender, chopping and stirring to crumble the meat; drain juices. Puree the pinto beans. Add the beans, picante sauce, and 1/2 of the taco seasoning mix, stirring well. Cook over medium heat until heated through. Spread in a 9- x 9-inch baking pan. Top with cheese and bake for 5 minutes until the cheese melts. Spoon into a 12x8x2 inch baking dish. Sprinkle with cheese.

Bake at 400 degrees for 5 minutes or until cheese melts.

Mix the remaining taco mix and sour cream, and spread on top. Scatter the diced tomatoes and black olives on top of sour cream. Serve with tortilla chips, or vegetables for dipping.

Servings: 20

October 19, 2011

White Fudge with Crystallized Ginger and Cranberries

Makes: 49 pieces

Line 8 or 9 inch, square baking pan with foil.

1-1/2 cups. granulated sugar
1 tsp. ground ginger
2/3 cup.(5 fl.-oz. can) Carnation Evaporated Milk
2 tbsp. butter
2 cups. miniature marshmallows
2 cups.(12 oz. pkg) Nestle Toll House White Morsels
1-1/4 cups(6 oz.pkg) sweetened dried cranberries, coarsely chopped
1 jar(2.5 oz) or 1/2 cup crystallized ginger

    Combine sugar and ground ginger in medium, heavy duty saucepan. Add evaporated milk and butter. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes, remove from heat.
    Stir in marshmallows, morsels, cranberries and crystallized ginger. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan; refrigerate until firm. about 1-1/2 hours. Lift from pan.
remove foil. Cut into pieces.

October 13, 2011

Maple Bread with apples, walnuts, cranberries

Makes 2 loaves or 24 servings.

3 cups. all purpose flour
1-1/4 cup.( 6 oz) dried cranberries
1-1/3 cups. packed brown sugar
1 cup. whole wheat flour
3/4 cup. wheat bran cereal or wheat bran
1/2 cup. chopped walnuts
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. salt
1 can ( 21 oz) apple pie filling
1 can(12 fl. oz) Carnation Evaporated Milk
3 lg. eggs, slightly beaten
1/2 cup.(1 stick) butter, melted
1 tbsp. imitation maple flavor

    Preheat oven to 350*F. Grease two 8 x 4 inch. loaf pans.

Combine flour, brown sugar, whole wheat flour, bran cereal, cranberries, walnuts, baking soda, cinnamon and salt in large bowl. Combine apple pie filling, evaporated milk, eggs, butter and maple flavoring in large bowl, stirring to break apart apples. Add apple mixture to flour mixture; stir just until moistened. Spoon batter into prepared loaf pans.

    Bake for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; remove to wire rack to cool completely.

Store individually packaged, pre-sliced bread in the freezer for easy, on the go treats.

October 3, 2011


4-6 boneless skinless chicken breast
2 eggs
1 cup seasoned bread crumbs
1 pkg frozen spinach
6 oz crumbled blue cheese
4-6 slices cooked crumbled bacon pieces
1 small onion, finely chopped

Place chicken inside a 1 gallon freezer bag; pound to 1/4 inch thickness.

Prepare the stuffing as follows:

Mix spinach, blue cheese, bacon and onion together in a bowl. Prepare an egg wash using 2 eggs and 2 tablespoons of water. Stuff the chicken with the spinach mix. Secure it with toothpicks or twine. Dip it in the egg mixture and then roll in bread crumbs. Place chicken in a skillet with a small amount of oil and brown an all side. Place in a casserole dish and bake at 350°F for 45 minutes.

Serve with white wine sauce.

September 30, 2011

Spicy Chicken Wings

32 lbs. chicken wings
8 cups. soy sauce
1/2 to 2 cups. hot pepper sauce
2 cups. water
2 cups. vegetable oil
3/4 cup. cornstarch
8 tsp. ground ginger
2 garlic cloves, minced

    Place wings on a greased baking sheets. Bake at 375F* for 40-50 minutes or until juices run clear; drain.
Meanwhile, combine remaining ingredients in a saucepan; bring to a boil, stirring occasionally. Boil for 2 minutes or until thickened.
     Transfer wings to large roasting pans. Top with sauce. Bake, uncovered, for 60-70 minutes, stirring occasionally or until heated through.

about 240 appetizers.

September 27, 2011

Crab Salad Jumbo Shells

30 uncooked jumbo past shells
1 cup finely chopped fresh broccoli florets
1 garlic clove, minced
2 pkg.(8 oz) imitation crab meat, chopped
1 cup. (8oz)sour cream
1/2 cup. mayonnaise
1/4 cup. finely shredded carrot
1/4 cup. diced seeded peeled cucumber
1 tbsp. chopped green onion
1 tsp. dill weed

   Cook pasta according to package directions; rinse in cold water and drain well.
Meanwhile, in a microwave-safe bowl, combine the broccoli and garlic. Cover and microwave on high for 1 minute or until crisp-tender.
   Transfer to a large bowl; stir in the remaining ingredients. Stuff into pasta shells. Cover and refrigerate overnight.
30 stuffed shells.

September 18, 2011

Thirsty Bird

Spice Rub Mix:
1/4 cup. paprika
2 tbsp. light brown sugar
2 tbsp. cayenne pepper
2 tbsp. ground cinnamon
2 tbsp. dry mustard
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. salt

1 whole chicken 4 to 5 lbs
1 12 oz can beer
1 tbsp. fresh lime juice
Mesquite chips
Drip pan

       Mix all ingredients for Spice Rub Mix in a small bowl. Set aside.
Throughly clean and rinse chicken. Pat dry. Coat inside and outside of chicken with several tablespoons Spice Rub Mix. Refrigerate at least 1 hour or overnight.

     Preheat grill for indirect cooking over medium heat using mesquite chips.
Pour out 1/3 of beer from can. Add lime juice to can and place on drip pan in center of grill. Carefully position chicken upright over beer can, adjusting legs to balance. Sprinkle with more Spice Rub Mix .

    Cook on covered grill 1 hour, or until juices run clear when pierced with fork. ( keep lid closed as much as possible) Using tongs and oven mitts, carefully remove the chicken and can from the grill.

      Let chicken rest upright for 10 minutes before lifting from can. Discard beer. Carve chicken or cut into serving pieces. Makes 4 servings.

*Soak a handful of wood chips ( like hickory or mesquite) in water for an hour. Remove the chips and mound up on a sheet of heavy duty foil. Fold the foil and crimp the edges. Pokes 3 or 4 holes in the top only. When grill is up to heat,  place the packet directly on the coals and you're ready to roll.

**Drip Pan Catch the fat that runs off whole chicken and ribs. Pick up a disposable drip pan. Place under food and next to charcoal.

September 10, 2011

Home Style Meat Loaf

5 eggs
4 cups. milk
4 cups. dry bread crumbs
2-1/2 cups. shredded carrots
1-1/4 cups. chopped onions
5 tsp. salt
4 tsp. pepper
10 lbs. ground chuck
5 lbs. ground pork

 In 5 large bowls, combine the first seven ingredients. Crumble meat over top; mix well.
Shape into 5 loaves; place each in an ungreased 13in x 8in x 2 in. baking dish. Bake uncovered, at 350F* for 75-85 minutes or until meat is no longer pink and meat thermometer reads 160F*. Drain; let stand for 10 minutes before cutting.

5 meat loaves ( 12 servings each )

September 8, 2011

Mexican Corn Bread

4 cups. Martha White self rising buttermilk corn bread mix
3 cups. buttermilk
2 eggs
1 can. 12 oz. whole corn
2 cans. 4 oz. ea. chopped green chilies
2 cups. shredded taco cheese
2 cups. shredded mexican cheese

Mix all together, spray a 9 x 13 baking dish.

put into baking dish, Bake at 425F for 45-55 mins, or until golden brown, and center comes out clean with a tooth pick.

created by: Craig Michael

Rocky Road Brownies

2 sticks (1 cup) unsalted butter, cut into pieces
1 1/2 bags (18 ounces) semisweet chocolate chips
1 cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
4 large eggs
1 1/4 cup all-purpose flour*
1 1/2 cup mini marshmallows
2 cup chopped walnuts**
1 bag. reeses pieces
1 cup. peanut butter

- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan or a Baker’s Edge pan.

- In a heatproof bowl, combine butter and 2 cups chocolate chips. Melt in the microwave on high power for 3 to 5 five minutes, stirring occasionally. - Into the chocolate/butter mixture, stir in sugars and salt. Once combined, stir in the eggs and then the flour, stirring just until combined. Mix in 1 cup of the walnuts, add bag of Reese's.and swirl in peanut butter.

- Spread batter evenly in prepared pan. - Bake until a toothpick inserted in center comes out with a few crumbs attached, 30 to 35 minutes.

- Remove from oven. Sprinkle with chopped nuts, remaining chocolate chips and marshmallows. Bake until the marshmallows are puffed and beginning to brown and the chocolate turns shiny, roughly 5 to 7 minutes. (If you like your marshmallows extra toasty, turn on the boiler of your oven and use that for the last few minutes. Be sure to turn the pan every minute or so to ensure even browning.)

- Remove from oven and cool completely in pan. Remove with an offset spatula. Cut into 32 squares.

* Feel free to try out whole wheat pastry flour if you are so inclined, though I can’t promise that it will make any difference to the level of sinfulness of this indulgent dessert. ** Rocky road just isn’t rocky road without walnuts to me, but if you aren’t quite as loyal to your nut choice, give it a try with peanuts, cashews or pecans.


September 4, 2011

Road House Ribs

3 to 5 lbs. baby back ribs
2 tsp. salt
1 tsp. black pepper
1 cup. hoisin sauce
1 cup. grape jelly
2 tbsp. Worcestershire sauce
2 tbsp. dry mustard
1 tbsp. light brown sugar
1 tsp. garlic powder
1 tsp. Tabasco sauce
juice of 1 lime

    Sprinkle ribs with salt and pepper; set aside. Preheat grill for indirect cooking over medium heat.
Place ribs on grill over drip pan. Cover and cook until tender, about 1 hour.
   Meanwhile, combine remaining ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. When ribs are tender, move them to direct heat and continue to grill, uncovered.
   Baste with sauce and turn until crisp on both sides. about 5 minutes. Cut ribs into sections. Serve with remaining sauce.
 Makes 4 servings.

*indirect heat- Cook food slowly at a lower temperature. Works for  bigger foods like ribs, briskets and whole birds. Be sure to place a drip pan under food.

August 29, 2011

Summer Casserole

1 pkg. (8oz) uncooked spaghetti
8 oz. ground turkey
8 oz. ground chuck
1 clove garlic, finely chopped
1/2 cup. sliced onions
2 cans.(8 oz. each) tomato sauce
1 can. (14.5 oz) diced tomatoes
1 beef bouillon cube
1 tsp. Italian seasoning
1/2 tsp. salt
2 cups. diced zucchini
2 cups. rice krispies
1/3 cup. Parmesan cheese
1 cup. shredded mozzarella cheese
1 cup. shredded sharp cheddar cheese
 cooking spray

        Cook spaghetti to package directions. Drain well. While spaghetti cooks, brown meats, garlic and onions in 3 quart saucepan over medium heat. stirring frequently. Drain juices, if necessary. Add tomato sauce, tomatoes, bouillon cube, Italian seasoning, salt, zucchini and rice krispies, mixing well.
       Cover and cook over medium heat until mixture starts to simmer, stirring occasionally. Reduce heat and simmer 5 minutes.
       Place half of meat sauce in bottom of shallow 2 quart casserole dish coated with cooking spray. Spread spaghetti evenly over sauce and sprinkle with Parmesan cheese. Spread remaining sauce over spaghetti. Cover casserole.
       Bake at 350F* about 30 minutes or until heated through. Sprinkle with shredded cheeses and return to oven uncovered, 5 minutes longer or until cheese melts. Serve Hot.

serves: 8   Prep time: 45 minutes.  Bake Time: 35 minutes

August 28, 2011

Peanut Butter Bars

1 cup. chunky peanut butter
3 tbsp. butter, softened
1 cup. powered sugar
3 cups. rice krispies
1/4 cup. semi sweet chocolate chips, melted
cooking spray

    In large mixer bowl, combine peanut butter, butter and sugar on medium speed. Add rice krispies, mixing until combined.

   Press mixture evenly into 9 x 9 x 2 inch. pan coated with cooking spray.

   Drizzle chocolate over chilled cereal mixture. Decorate with sprinkles, chopped peanuts, Chill in refrigerator about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into 2 x 1-1/2 inch bars.

makes: 24 bars

August 9, 2011

Tangy Sloppy Joe's

4 lbs. ground chuck
1 cup. chopped onion
1 cup. finely chopped green pepper
2 cans(10-3/4 oz. each) condensed tomato soup, undiluted
1 can.(15 oz) thick and zesty tomato sauce
1 can(8 oz) tomato sauce
3/4 cup. packed brown sugar
1/4 cup. ketchup
3 tbsp. Worcestershire sauce
1 tbsp. spicy brown mustard
1 tbsp. ground mustard
1 tbsp. chili powder
1 tbsp. garlic powder
20-25 hamburger buns

    In a large saucepan cook beef and onions over medium heat until meat is no longer pink. Add green pepper, Cook and stir for 5 minutes; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve on buns.

20-25 servings

August 7, 2011


3 lbs. country cut spareribs
1/4 c. onion, chopped
1/2 c. celery, chopped
1 c. ketchup
1/2 c. water
1/4 c. lemon juice
2 tbsp. brown sugar
3 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tbsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper

Preheat slow cooker. (Brown spareribs for about 10 minutes.)

Place browned spareribs in cooker. In mixing bowl, combine onions, celery, ketchup, water, lemon juice, brown sugar, Worcestershire sauce, vinegar, mustard, salt and pepper. Mix and pour over spareribs.

Cover and simmer on setting High for 4 hours or Low for 7 to 9 hours.


Brown 1 lb Ground Chuck with 1 chopped Onion & Bell Pepper, drain grease. 
Add 1 10.5 oz can Cream Mushroom Soup & 1 14.5 oz can diced tomatoes, simmer 10 min, add 1 14.5 oz can beef broth, simmer 5 min.
Add 8 oz cooked Med Egg Noodles, stir, Pour into 13x9 dish, 
Bake 315*F. 45 min, top dish with American Cheese slices, dot with butter and Paprika, bake 15 more min til cheese is melted. Salad & Garlic bread.

shared by:

John Sharpton

Two Timing Short Ribs

4 to 5 lbs. beef short ribs, cut into pieces
1 tsp. salt
1 tsp. black pepper
1 12 oz. bottle chili sauce
1/2 cup. beer
2 tbsp. minced onion
2 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1 tbsp. chili powder
2 tsp. sugar

    Sprinkle ribs with salt and pepper. Combine remaining ingredients in a medium saucepan. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Set aside.
     Preheat grill to medium high heat.
Grill ribs for 20 minutes, turning frequently. Baste ribs liberally with sauce and continue to cook another 20 minutes.
Makes 4 servings

August 4, 2011

Blackberry-Lemon Coffeecake

3 cups. rice krispies
1-1/2 all purpose flour
3/4 cup. sugar
1/2 cup. margarine
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
3/4 cup. buttermilk
1 tsp. grated lemon peel
1/2 cup. seedless blackberry jam
vegetable cooking spray

   In large mixing bowl, stir together rice krispies cereal, flour and sugar. Using pastry blender, cut in margarine. Remove 1/2 cup mixture and set aside for topping. To remaining mixture, stir in baking powder, soda and salt.

   Beat together egg, buttermilk, and lemon peel. Add to cereal mixture, stirring only until combined. spread 2/3 batter evenly over bottom of 9 x 1-1/2 inch round cake pan that has been coated with cooking spray.

   Evenly spread jam over batter to 1/2 inch of pan. Dot with remaining dough and carefully spread over jam. (All of jam will not be covered) Sprinkle top completely with reserved topping mixture.

   Bake at 350F*. about 40 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Cut into wedges to serve.

July 31, 2011

Chocolate Peanut Butter Cookies

2 cups. butter, cubed
1/4 cup. shortening
2 cups. baking cocoa
1 cup. chocolate syrup
1/2 cup. peanut butter
6 eggs
5 cups. sugar
5 tsp. vanilla extract
5 cups. all purpose flour
3 tsp. baking soda
1 tsp. salt.

Filling :

1 cup. chunky peanut butter
1/2 cup. butter, softened
1 cup. milk
2 tsp. vanilla extract
11 cups. confectioners sugar

     In a large saucepan, melt butter and shortening over low heat. Remove from heat; stir in cocoa, chocolate syrup and peanut butter until smooth. Cool.

    In a large mixing bowl, beat eggs and sugar until lemon-colored. Beat in the chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture.

    Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350F* for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks.

    In a large mixing bowl, beat peanut butter and butter. Beat in milk and vanilla. Gradually add confectioners sugar; beat until blended. Spread on the bottom of half of the cookies; top with remaining cookies.

11 dozen


July 28, 2011

Big Ol' Mess

1 lb. smoked sausage, cut into chunks
3 jalapeño peppers, sliced
1 green pepper, cut into bite size chunks
1 sweet onion, cut into bite size chunks
1/4 cup. Tabasco sauce
1 10 oz jar sweet and sour sauce

Place sausage, peppers and onion in foil bag, Mix Tabasco sauce with sweet and sour sauce in a small bowl and pour over the mixture in foil bag; seal edge tightly. Place foil bag on grill; cook for about 45 minutes, turning every 15 minutes. Slit open and serve right out of bag.

Makes 6 to 8 appetizer servings.


using a foil bag is easy as making one. Start by tearing off a 12" x 18" sheet heavy duty foil.
Place meat, veggies and sides on foil and season to taste. Cover with a second sheet; fold and crimp the edges. Normal cooking times apply. minus the clean up.

July 21, 2011

Cappuccino Mousse Trifle

2-1/2 cups. cold milk
1/3 cup. instant coffee granules
2 pkg.(3.4 oz. each) instant vanilla pudding mix
1 carton(16 oz)frozen whipped topping, thawed, divided
2 loaves(10-3/4 oz. each) frozen pound cake, thawed and cubed
1 square(1 oz) semisweet chocolate, grated
1/4 tsp. ground cinnamon

    In a large mixing bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.
    Place a third of the cake cubes in a 4 qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
    Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.
16-20 servings.

July 20, 2011

Sweet N’ Sour Ribs

3 to 4 lb. boneless country style ribs
1 can.pineapple tidbits, undrained (20 oz.)
2 cans.tomato sauce (8 oz. each)
1/2 c.thinly sliced onion
1/2 c.thinly sliced green pepper
1/2 c.brown sugar, packed
1/4 c.cider vinegar
1/4 c.tomato paste
2 tbsp. Worcestershire sauce
1 clove.garlic, minced
salt and pepper to taste

Place ribs in an ungreased slow cooker. In a bowl, combine the remaining ingredients; pour over the ribs.

Cover and cook on low for 8-10 hours or until meat is tender. Thicken the sauce if desired.

Yield: 8 servings

July 18, 2011

Kidney Bean Casserole

6 bacon strips, diced
1/2 lb. smoked Polish sausage or kielbasa
4 cans. (16 oz. each ) kidney beans, rinsed and drained
1 can (28 oz) diced tomatoes, drained
2 med. sweet red peppers, chopped
1 Lg. onion, chopped
1 C. ketchup
1/2 C. packed brown sugar
1/4 C honey
1/4 C. molasses
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ground mustard
2 med. unpeeled red apples, cored and cut into 1/2 inch pieces.

      In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.
      In a 5 quart slow cooker. combine the beans, tomatoes, red peppers, onions, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard.
     Stir in the bacon and sausage. Cover and cook on low for 4-6 hours. Stir in apples. Cover and cook 2 hours longer or until bubbly.
makes 16 servings.

Graham Cracker Brownies

2 cups graham cracker crumbs (about 32 squares)
1 cup(6oz) semisweet chocolate chips
1 tsp. baking powder
pinch salt
1 can(14 oz) sweetened condensed milk

   In a large bowl, combine all ingredients. Spread into a greased 8 in. square baking  pan.
Bake at 350F* for 30-35 minutes or until a tooth pick inserted near center comes out clean.
Cool on a wire rack. 1-1/2 dozen.

Chocolate Caramel Supreme Pie

30 caramels
3 tbsp. butter, melted
2 tbsp. water
1 chocolate crumb crust ( 9in )
1/2 cup chopped pecans, toasted
1 pkg. (3 oz) cream cheese, softened
1/3 cup. confectioners sugar
3/4 cup. chocolate chips
3 tbsp. hot water
1 carton (8 oz) frozen whipped topping, thawed
chocolate curls

   In a large saucepan, add the caramels, butter and water. Cook and stir over medium heat until  caramels are melted. Spread over the crust sprinkle with pecans. Refrigerate for 1 hour.
    I a large mixing bowl, beat cream cheese and sugar until smooth; spread over caramel layer. Refrigerate.
 In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth. Cool slightly.
   Fold in whipped topping. spread over cream cheese layer. Garnish with chocolate curls.
Chill until serving.
8 servings

BBQ Pork Potpie

1 cup chopped onion
3/4 cup. finely sweet red pepper
1 lg. Anaheim pepper, seeded and chopped
2 garlic cloves, minced
1 tbsp. canola oil
1 tsp. ground cumin
1 tsp. ground coriander
1/4 cup. white wine vinegar
1 can(14-1/2 oz) reduced sodium chicken broth
1 bottle (12 oz) chili sauce
3 tbsp. brown sugar
1 square(1 oz ) unsweetened chocolate, grated
1 tbsp. Worcestershire sauce
2 tbsp. cornstarch
6 cups. cubed cooked pork loin roast ( 2 lbs.)
1 tube (11-1/2 oz ) refrigerated corn bread twists

    In a large nonstick skillet, saute the onion, celery, peppers and garlic in oil until tender. Add cumin and coriander; cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes. Set aside 1/2 cup broth. Add the chili sauce, brown sugar, chocolate, Worcestershire sauce remaining broth to vegetable mixture.
    Bring to a boil. Reduce heat; simmer, uncovered, for 10 -15 minutes, stirring occasionally. Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13x 9 x 2 in. baking dish. coated with nonstck cooking spray.
     Roll out corn bread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375F* for 10-15 minutes or until golden brown. Let stand for 15 minutes before serving.

servings 12


July 17, 2011

Southwestern Salad

1 can(15 oz) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 lg. tomato, chopped
1 medium ripe avocado, chopped
1 bottle(8oz) Catalina salad dressing, divided
2 cups( 8oz) shredded cheddar cheese
1 medium head lettuce, torn into bite size pieces
4 cups corn chips

       In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss.
Serve with remaining dressing.
8-10 servings

Calico Potato Salad

1/2 cup olive oil
1/4 cup vinegar
1 tbsp. sugar
1-1/2 tsp. chili powder
1 tsp. salt
dash of hot pepper sauce

4 large red potatoes ( 2 lbs. )
peeled and cooked
1-1/2 cups cooked whole kernel corn
1 cup shredded carrot
1/2 cup chopped red onion
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/2 cup sliced pitted ripe olives
6 eggs, boiled, peeled and diced

In a small bowl, combine all dressing ingredients; cover and chill. Cube potatoes; combine with corn, carrot, onion, peppers, diced eggs and olives in a salad bowl.
  Add dressing; toss lightly. Cover and chill until ready to eat.
serves 10-12

Spicy Jack Mac n Cheese with Broccoli

Makes: 8 servings.

2 cups (8 oz) dry elbow macaroni
2 cups chopped frozen or fresh broccoli
2 cups (8 oz) shredded sharp cheddar cheese
2 cups (8 oz) shredded Pepper Jack cheese
1 can (12 fl. oz) Carnation Evaporated Milk
1/2 cup grated Parmesan cheese, divided
1/2 tsp. ground black pepper
2 tbsp. bread crumbs
1 cup cooked ham, cut up in bite size chunks
few dashes of Tabasco sauce.

  Preheat oven to 350F*. Lightly butter 1-1/2 quart casserole dish.

   Cook macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.

   Combine cooked pasta, broccoli, cheddar cheese, Pepper Jack cheese, ham, evaporated milk, 1/4 cup Parmesan cheese and pepper in large bowl. Pour into prepared casserole dish.

    Combine remaining Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover tightly with aluminum foil.

    Bake covered for 20 minutes. Removed foil; bake for additional 10 minutes until lightly browned.


Italian Sausage Stromboli

1 pkg. (1/4 oz) active dry yeast
1 tsp. sugar
1 C. warm water (115 degrees)
1/4 C. olive oil
1/4 tsp. salt, divided
2-1/2 to 3 Cups. all purpose flour
3/4 lb. hot pork sausage
1 med. onion, chopped
1 can(8 oz) tomato sauce
1/2 C. chopped green pepper
1 garlic clove, minced
1-1/2 tsp. Italian seasoning
1 C.(8 oz) sour cream
3 Tbsp. whipped chive and onion cream cheese
1 C. ( 4oz) shredded cheddar cheese
1 C. (4 oz) shredded mozzarella cheese
1 egg white, lightly beaten
Fennel seed
Dash pepper

     In a mixing bowl, dissolve yeast and sugar in water; let stand for 5 minutes, add the oil, 1/8 tsp. salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes.
     Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
     Add the tomato sauce, green pepper, garlic, Italian seasoning, pepper and remaining salt; set aside. Punch dough down. On a large greased baking sheet, roll dough into an 18 in. x 12 in. oval.
    Spread sausage mixture lengthwise down the center.

    Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over filling. Fold other long side over the top; pinch seam and ends to seal. With a sharp knife, cut slits in top of dough. Cover and let rise until doubled, about 30 minutes.

    Brush top with egg white; sprinkle with fennel seed. Bake at 400F*. for 25-30 minutes or until lightly browned. Let stand for 10 minutes before slicing.
makes 12 servings.

Super Spaghetti Casserole

1 lb. ground chuck
1 lb. hot sausage
1 Lg. onion, chopped
1 med. green pepper, chopped
1 can(14-1/2 oz) diced tomatoes, undrained
1 C. water
2 Tbsp. chili powder
1 pkg. (10 oz) frozen corn, thawed
1 pkg. (10 oz) frozen peas, thawed
1 can (4 oz) mushroom stems and pieces, drained
1 pkg.(12 oz) spaghetti, cooked and drained
2 C. (8 oz) shredded cheddar cheese, divided
Salt and Pepper to taste.

  In a large skillet, cook beef and sausage, onion and green pepper over medium heat until meat is no longer pink. Drain. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper.
  Stir in spaghetti.

  Layer half of the mixture in a greased 4 quart baking dish. Sprinkle with 1 cup of cheese; repeat layers.
Bake, uncovered, at 350F*. for 20 minutes or until heated through.

12 servings.

German Potato Salad

1/2 lb. sliced bacon
1 C. thinly sliced celery
1 C. chopped onion
1 C. sugar
2 Tbsp. all purpose flour
1 C. cider vinegar
1/2 C. water
1 tsp. salt
3/4 tsp. ground mustard
5 lbs. unpeeled red potatoes, cooked and sliced
2 carrots, shredded
2 tbsp. chopped fresh parsley

   In a skillet, cook bacon until crisp. drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Saute the celery and onion in drippings until tender.
   Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly, until mixture thickens and bubbles.
   In a large bowl, combine the potatoes, carrots and parsley; pour the sauce over and stir gently to coat. season to taste with additional salt. Spoon into a serving dish; garnish with crumbled bacon.
Serve warm. 14-16 servings.

Bean & Sausage Casserole

1-1/2 lb. hot pork sausage
1 med. green pepper, chopped
1 med. onion, chopped
1 can ( 31 oz) pork and beans
1 can(16 oz) kidney beans, rinsed and drained
1 can(15-1/2) great northern beans, rinsed and drained
1 can(15 oz) black eyed peas, rinsed and drained
1 can(15 oz) pinto beans, rinsed and drained
1 can(15 oz) garbanzo beans
1 can(15 oz) chickpeas, rinsed and drained
1-1/2 C. ketchup
3/4 C. packed brown sugar
2 tsp.ground mustard

      In a skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper and onion; saute until tender.
      Drain. Add remaining ingredients; mix well. Pour into a greased 13 x 9 x 2 in. baking dish.
   Cover and bake at 325F*. for 1 hour. Uncover and bake 20-30 minutes longer or until bubbly.
makes 12-14 servings.

July 16, 2011

BBQ Beef

1 boneless chuck roast (3 pounds)
1 C. BBQ Sauce
1/2 C. apricot preserves
1/3 C. chopped green or red sweet red pepper
1 sm. onion, chopped
1 tbsp. Dijon mustard
2 tsp. brown sugar
12 sandwich rolls, split

     Cut the roast into quarters; place in a greased 5 quart slow cooker. In a bowl, combine bbq sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low for 6-8 hrs or until meat is tender.
     Remove roast and thinly slice; return meat to slow cooker and stir gently. Cover and cook 20-30 mins longer.
Skim fat from sauce. Serve beef and sauce over rolls.
makes 12 servings.

Blue Cheese Stampede Burgers

2 lbs. ground chuck
1/4 cup. chopped onion
3 tbsp. Tabasco sauce
2 tbsp. honey
1 tbsp. garlic salt
1 tsp. crushed red pepper flakes
1 tsp. black pepper
6 oz. blue cheese, cut into 6 pieces
6 hamburger buns, toasted
6 portabella mushrooms, grilled
roasted red peppers ( from the jar)

Preheat grill to medium- high heat. Combine beef, onion, Tabasco, honey, garlic salt, red pepper flakes and pepper in a large bowl; mix well. Divide into 6 portions; form into patties around pieces of blue cheese.

  Grill 8 to 10 minutes or until done. Place burger on bun and top with roasted red peppers and portabella mushrooms.
Makes 6 servings.

Sweet BBQ Ribs

2/3 C. all purpose flour
2 tsp. salt
1/2 tsp. pepper
4 to 4-1/2 lbs. boneless beef short ribs
1/4 to 1/3 C. butter
1 Lg. onion, chopped
1-1/2 C. beef broth
3/4 C. red wine vinegar
3/4 C. packed brown sugar
1/2 C. chili sauce
1/3 C. ketchup
1/3 C. Worcestershire sauce
5 garlic, minced
1-1/2 tsp. chili powder

    In a large resealable plastic bag. combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter.
    Transfer to a 6 quart slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs.
    Cover and cook on low for 9-10 hours or until meat is tender.
makes 12 servings.

Southwestern Style Baby Back Ribs

prep: 15 mins. Cook: 2 hrs. 30 mins. Serves: 6

2 lemons
2 C ketchup
2 tbsp. molasses
2 tsp. ground chipotle chili pepper
1 tsp. dried oregano leaves
3 lbs. baby back ribs
1 C. thinly sliced onion
2 cloves garlic, sliced
3 C. ginger ale
1 tsp. cumin

       Preheat oven to 350F*. Juice one lemon and slice the other. Combine lemon juice, ketchup, molasses, chipotle pepper, cumin, and oregano.
      Measure out 1/2 cup of the sauce mixture and brush ribs all over. Place in roasting pan.
 Scatter lemon slices over ribs. Sprinkle with onion and garlic, Add ginger ale and cover tightly.
     Place in oven and cook for 1-1/2  hrs. or until very tender.
 Cool ribs in liquid, about 25 mins.
 Preheat grill to medium-high and grease lightly.
  Remove ribs from cooking liquid ( discard liquid, lemons, and onion).
Place ribs on grill. Cook turning and basting often with remaining sauce,
8 to 10 mins. or until well glazed.

Sweet & Tangy Ribs

Prep: 5 mins. Cook: 4 hrs. Serves: 4-6

4 lbs. baby back ribs, cut into portions
18 oz. bottle BBQ sauce
1/2 C. Spicy Brown Mustard

Put ribs into 6 quart slow cooker
Stir in BBQ sauce and mustard
Cook for 4 hrs. on High
Serve sauce with ribs.

June 28, 2011

Beef Empanadas

Yield: 26 to 28 appetizer-sized empanadas

Prep Time: 1 hr Cook Time: 25 min
These are a classic Argentine beef empanada with green olives and yellow raisins in the filling. They're served warm with a wedge of lime to squeeze onto each bite.


1 Tablespoon extra-virgin olive oil
1 cup finely chopped onion (about 1 medium)
1 cup finely chopped green bell pepper (about 1 large)
1 1/2 pounds ground beef (use 85% lean, not the super-lean)
1 1/2 teaspoon ground cumin
1 cup pimento-filled green olives, sliced
1 cup golden raisins
2 teaspoons honey
1 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
several dashes of hot sauce, to taste
3 large eggs, separated

1 cup (2 sticks) unsalted butter, at room temperature
1 (8-ounce) package of cream cheese, at room temperature (don’t use low fat)
1/2 cup heavy whipping cream
3 1/4 cups all-purpose flour, plus more for rolling the dough
1 teaspoon kosher salt

lime wedges, for serving


1. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add onion & bell pepper and sauté 3 to 4 minutes until softened.

Raise heat to high and add beef. Cook, stirring constantly, until browned, 5 to 7 minutes. Use a spoon to scoop out some of the liquid; discard. Stir in cumin, olives, raisins, honey, salt, pepper and hot sauce.

Cook until the meat is golden brown, liquid has evaporated and flavors have blended, about 4 more minutes. Cool completely in the refrigerator. Stir in 3 egg whites when mixture is cool.

2. Prepare pastry: Process butter, cream cheese and cream in a food processor or electric mixer. Add flour and salt and mix just until combined and dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into three pieces.

Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out for about 15 minutes before rolling out.

3. Preheat oven to 375 degrees F. Butter baking sheets or line with parchment.

4. Dust a rolling pin with flour. Working with one dough disk at a time, place the disk on a clean, well-floured surface (I use a silpat mat).
Roll gently from the center of the dough to the top and bottom edges and from side to side. Reflour the work surface and/or rolling pin, as needed. You want the dough to be thin but not transparent.

5. Assemble the empanadas: Use an overturned bowl (about 4 inches across) to cut out circles. Gather scraps together, re-roll and cut more circles until you’ve used up all the dough. Scoop some filling into the center of the dough circle (about 2 Tbsp.).

Wet the edge of the dough with water, using your finger to to rub. Fold the dough over to form a half-circle. Crimp edges with a fork, or fold over decoratively (using more water, as needed, to act as ‘glue.’) Repeat the process until all of the filling is used.

The empanadas can be frozen at this point, or placed onto a baking sheet. If baking right away, chill the filled empanadas for a few minutes.

Prick the top of each empanada twice with a fork. Beat 2 egg yolks with 2 Tbsp. water and brush egg wash over each empanada. Bake 20 to 25 minutes, or until golden brown.

6. Let rest for 5 minutes before serving. Serve warm with lime wedges.

June 27, 2011

Killer Meatloaf and Mash Potatoes

1 lbs lean ground beef
1 lbs ground pork (or 1/2 lbs ground pork + 1/2 lbs ground veal)
1/2 medium onion, minced
2 cloves garlic, minced
1 large egg
1/2 C bread crumbs
1/2 C grated cheese (I used plain old cheddar cheese, but I think Parmesan would be great, too)
1/4 C whole milk or cream (I used skim milk because that’s what I had on hand and it was still delicious)
2 Tbs minced parsley (I used dried parsley)
2 Tbs tomato paste
1 Tbs Worcestershire sauce
1 Tbs honey
2 tsp soy sauce
1 tsp oregano
1 tsp smoked paprika (or regular paprika)
1/4 tsp mustard powder
1/2 tsp sage (optional – I used it but I had to go to the store to get it specifically, so if you don’t want to do that you can just leave it out)
1/2 tsp salt
1 tsp. fresh ground black pepper

for rolling
3 slices thick cut bacon
1 red bell pepper roasted, peeled and cut into strips (optional)
3 boiled eggs (To boil eggs, place them in a pot and cover with water. Heat to boiling, then reduce heat to medium-low and cover for 10 minutes. Remove from the hot water and place in a bowl with ice and water and allow to cool in there for about 10 minutes. Remove, pat dry, and use immediately or refrigerate).

for glaze
1/4 C ketchup
1 Tbs honey
1 tsp Wostershire sauce
1/2 tsp mustard powder

1.Preheat the oven to 350 degrees with the rack in the middle position.

2.Add all the ingredients for the meatloaf into a large bowl and use your hand to mix everything together.It should be well combined, but not pasty.

3.Lay down a few sheets of plastic wrap on a work surface then spread the meat mixture into a 1/2 inch thick rectangle about as wide as 1 strip of bacon. Lay down alternating rows of bacon and peppers (if you have them). Make 3 little divits in the meatloaf then stick the eggs in them.

Roll enough meat loaf around the eggs to cover them, then gently squeeze the roll to fill in the gaps between the eggs. You should have a solid bar of meat with the eggs slightly peaking out with no air pockets. Finish rolling the loaf making sure there are no air pockets then tidy up the ends. You should have a uniform, slightly oval cylinder of meat.

4. Place the meatloaf seam side down on a broiler pan or some other pan that will drain the fat coming out of the meatloaf (this is important). In a pinch you can use a wire rack over a baking sheet covered with foil with slits cut into the foil (this is what I did and it worked perfectly!). Bake for half an hour.

5.Mix the ingredients for the glaze then coat the meatloaf with the glaze. Return it to the oven and bake for another 30 minutes or until an instant read thermometer (inserted between the eggs) reads 160 degrees F.
6.Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing.

Easy Garlic Mashed Potatoes

3 pounds potatoes, peeled and quartered
1 stick of butter
4 cloves of garlic, minced
1/2 cup milk
salt and pepper to taste

1. Bring a large pot of water to a rolling boil. Carefully drop in the potatoes.
2. Lower the heat to medium-high and allow to boil for 20-30 minutes, or until the potatoes are fork tender.
3. Place the potatoes into a large (oven safe, if you can) bowl and mash (or beat with your mixer) the potatoes with the butter, garlic, milk, salt, and pepper. Add more garlic, salt, and/or pepper to taste.
4. Cover the potatoes with foil so they stay warm. If you can, place the bowl on the bottom rack of your oven to keep the potatoes warm.

June 26, 2011

BBQ Beef Sandwiches and Sweet Slaw

3-1/2 pounds beef chuck roast
1 cup water
1 tablespoon and 1-1/2 teaspoons white vinegar
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1-1/2 cups ketchup
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
2 cloves garlic (minced)

1. Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 4 hours, or until beef can be easily shredded with a fork.
2. Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later.
3. In a medium bowl, mix the vinegar, brown sugar, dry mustard, Worcestershire sauce, ketchup, honey, salt, pepper, cayenne, crushed red pepper and garlic. Stir into the shredded beef so that the meat is thoroughly coated.
4. Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture.

Serve on mini buns, such as King’s Hawaiian rolls and top with cole slaw.

Sweet Cole Slaw
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip)
2 tablespoons vegetable oil
1/3 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

June 25, 2011

Crockpot Cranberry Pork Roast

Yield: 12 servings (Serving size: 3 ounces pork, 1/4 cup sauce)

Prep Time: 25 min Cook Time: 7 hrs
Easy recipes like this are nice for busy days when you just need to come home to a dinner that has already been cooked. This pork turns out tender and the sauce is delicious too!


3 pound lean, boneless pork loin roast, trimmed of fat and cut in half crosswise
16 ounces canned whole berry cranberry sauce
1 Tablespoon brown sugar
1 teaspoon yellow mustard
2 Tablespoons cornstarch
2 Tablespoons water


1. Heat large, nonstick skillet over medium-high heat. Spray with nonstick spray. Add roast halves, browning on all sides. Place roast halves in the insert of a slow cooker that has been sprayed with nonstick spray.

2. In a medium bowl, mix cranberry sauce, brown sugar and mustard; pour over the roast in the crockpot. Cover with lid; cook on HIGH for 1 hour. Reduce to LOW and cook 6 hours. Remove roast from crockpot, reserving cranberry mixture in crockpot. Set roast aside; keep warm.

3. In a large bowl, whisk together cornstarch and water until well mixed. Scoop cranberry mixture into the large bowl and then whisk cornstarch and cranberry mixture together. Place in the microwave and cook on HIGH for 2 minutes, or until thickened.

4. Place pork roast on platter and use two forks to shred it apart. Top with cranberry sauce and serve immediately.

June 23, 2011

Chicken Enchilada Casserole

Yield: 8 Servings

Prep Time: 25 minutesCook Time: 1 hour, 15 minutes
This is a really good, lower-fat version of the chicken enchilada casserole...


1 1/4 pounds skinless boneless chicken breasts
1 1/2 cups onions, chopped
4 cloves garlic, minced
1/2 cup beer
1/4 teaspoon ground red pepper
1 (28 ounce) can chopped tomatoes, drained
1/2 cup green onions, thinly sliced (divided)
2 (2 1/4 ounce) can sliced olives, drained (divided)
2 (4 ounce) cans chopped green chilies, drained
5 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander seed
2 cups 1% low fat milk
2 large egg whites, lightly beaten
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup fat free sour cream
1/2 cup salsa


1. Preheat oven to 350 degrees F. Coat 2 1/2 quart casserole dish with cooking spray.

2. Spray a large nonstick skillet with cooking spray. Place over medium heat until hot. Add chicken; cook 6 minutes on each side, or until done. Remove chicken from skillet and let cool. Shred chicken with 2 forks; set aside.

3. Re-coat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper and tomatoes; cook 15 minutes, or until most of the liquid has evaporated. Remove from heat. Reserve 1 Tablespoon green onions and 1 Tablespoon olives for garnish. Stir in remaining green onions, olives and chilies into chicken mixture; set aside.

4. Combine flour, salt, cumin and coriander in medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

5. Place cheeses in bowl; toss well and set aside.

6. Spread 1/2 cup white sauce in bottom of casserole dish. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup sauce and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set aside remaining 1/2 cup cheese mixture.

7. Bake, uncovered, or 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese, reserved green onions and olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.

June 21, 2011

BBQ Chicken Pasta

serves 2-3

4-5 ounces boneless chicken breast, shredded

3 cups cooked whole wheat pasta

1/4 cup + 2 tablespoons BBQ sauce

1 small onion, sliced

1 tablespoon olive oil

1/2 tablespoon butter

1/2 tablespoon flour

1/2 cup skim milk

2 ounces shredded smoked cheese (I used cheddar, gouda and gruyere blend)

1/4 cup panko bread crumbs

Preheat oven to 350.

Prepare pasta and shredded chicken and set aside. In a small sauce pan, add 1 tablespoon olive oil and sliced onions with a sprinkle of sea salt and let caramelized – about 10 minutes. During this time, combine shredded chicken with 2 tablespoons bbq sauce. Once onions are caramelized, set aside.

In a saucepan over medium heat, melt butter and whisk in flour to create a roux. Immediately add skim milk and turn down to low heat. Add 1 ounce cheese and stir until cheese is melted and mixture thickens – about 2-3 minutes.

In the casserole dish, alternate layering pasta, bbq chicken, and onions. Add cheese mixture about 1-2 tablespoons at a time, throughly mixing to act like glue and hold the pasta together. Top with additional cheese sauce, remaining shredded cheese, BBQ sauce drizzles and panko bread crumbs.

Bake at 350 for 20-25 minutes.

June 19, 2011

Honey Dijon Chicken

makes 4 chicken breasts

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1/4 cup honey

1/4 cup dijon mustard

1-2 tablespoons spicy mustard

salt & pepper

Heat a skillet on medium high heat and add olive oil. Pat chicken dry with a paper towel so it is very, very dry. Season with salt and pepper generously. Add chicken to skillet and brown on both sides, about 6-8 minutes each, depending on the thickness.

In a bowl, combine honey and both mustards. Whisk well.

Remove chicken and while it is still hot, brush on mustard.

June 17, 2011

Hot-And-Spicy Short Ribs

3 lbs. Beef short ribs *

*cut in 1-in lengths 4 Garlic cloves

- peeled and minced 2 1-in cubes ginger

- peeled and minced 3 medium Scallions; trimmed & minced

2/3 cup(s) Soy sauce

2 tbs. Sesame oil

1 1/2 tsp. Spicy sesame oil

1 tbs. Sugar

2 tbs. Cider vinegar

1 tbs. Mirin (sweet rice wine)

1/4 tbs. Freshly ground black pepper

2 tbs. Toasted sesame seeds

TOAST THE SESAME SEEDS by spreading them over the bottom of a pie tin. Roast them at 300F for 12-to-16 minutes. Stir sesame seeds often, until they are golden. With a very sharp knife, score the meat on each short rib in a crisscross pattern, making the cuts about 3/8-inch apart and cutting almost to the bone. This will allow the marinade to penetrate and help tenderize the meat. Place the short ribs in a large shallow baking pan.

Combine the rest of the ingredients, pour the marinade over the meat and toss well to mix. Cover and refrigerate the ribs for 24 hours, turning them in the marinade several times. When you are ready to cook the short ribs, preheat the oven to 325F. Arrange the ribs on a rack in a shallow roasting pan. Brush ribs with a little of the marinade. Roast them uncovered for 20 minutes. Remove the pan from the oven, turn the ribs and brush them with the marinade. Raise the oven temperature to 500F.

After the ribs have stood for 10 minutes at room temperature, return them to the oven and roast them for 5 minutes. Turn them again, baste them lavishly with the marinade and roast them for 3 to 5 minutes longer for rare, about 8 minutes for medium-rare. Brush the ribs with any remaining marinade and serve them with fluffy boiled rice and a crisp salad. Makes 4 to 6 Servings

June 10, 2011

Deviled Ham Stuffed Eggs

Prep: 15 mins. 8 servings

8 hard cooked eggs
1/4 c. deviled ham spread
1/4 c. finely chopped green onions
1/4 c. sweet pickle relish
1/3 c. finely chopped celery
1/3 c. mayonnaise
1 tsp. prepared mustard
1/8 tsp. salt
1/8 tsp. pepper

   Slice the eggs in half lengthwise; remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites.
   Cover and refrigerate until serving. Sprinkle with paprika.

Creamy Deviled Eggs

prep; 15 mins. 2-3 hours. chill time. 36 servings.

36 hard cooked eggs
1 pkg.(8oz) cream cheese, softened
1-1/2 c. mayonnaise
1/3 c. sweet pickle relish
1/3 c. Dijon mustard
3/4 tsp. salt
1/4 tsp. pepper
Paprika and sprigs fresh parsley,
stems removed

    Slice eggs in half lengthwise; remove yolks and set yolks and whites aside.
In a large mixing bowl, beat cream cheese until smooth. Add the mayonnaise, relish, mustard, salt, pepper and reserved yolks;
   Mix well. Stuff or pipe into egg whites, Garnish with paprika and parsley.
Refrigerate several hours before serving.

June 4, 2011

Buffalo Chicken Dip

Bake time: 20 mins. Prep Time: 5 mins. Makes: about 4 cups dip.

1 pkg. (8oz) cream cheese, softened
1/2 c. any flavor Hot sauce
1/2 c. blue cheese salad dressing
1/2 c. crumbled blue cheese
2 cans. (12.5 oz. each) premium chunk chicken breast, drained
Assorted fresh vegetables and crackers for dipping.

Stir cream cheese in 9" inch deep dish pie plate with fork until smooth.
Stir in dressing, hot sauce and blue cheese.
Stir in chicken.

Bake at 350F. for 20 minutes. until hot and bubbling.
Stir. Serve with vegetables and crackers.

May 30, 2011

Chicken Chili Lasagna

2 pkg. (3 oz. each.) cream cheese, softened
1 med. onion, chopped
8 green onions, chopped
2 C. (8 oz) shredded Mexican cheese blend, divided
2 garlic cloves, minced
3/4 tsp. ground cumin, divided
1/2 tsp. minced fresh cilantro
3 C. cubed cooked chicken
1/4 C. butter
1/4 C. all purpose flour
1-1/2 C. chicken broth
1 C. (4 oz) shredded Monterey Jack cheese
1 C. (8 oz) sour cream
1 can. (4 oz) chopped green chilies, drained
1/8 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
12 flour tortillas (6 inches) halved

    In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican cheese blend, garlic, 1/4 tsp. cumin and cilantro. Stir in chicken; set aside.
    In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. remove from heat. Stir in Monterey Jack cheese. sour cream, chilies, thyme, salt, pepper, and remaining cumin.
    Spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2 baking dish. Top with 6 tortillas halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortillas, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
   Cover and bake at 350F. for 30 minutes. Uncover; bake 10 minutes longer. Let stand 5 minutes before cutting.

April 22, 2011

Mexican Style Short Ribs

4 lbs. beef short ribs
1 10 oz. can beef consommé
1 1-1/4 oz. pkg taco mix
1/4 cup green pepper, chopped

In large skillet brown ribs; pour off excess fat. Mix beef consume with dry taco mix; add green pepper.
In crock pot, pour sauce over ribs. Cover, cook on low 6-8 hours.

April 18, 2011

German Short Ribs

3 to 3-1/2 lbs beef short ribs
2 tbsp flour
1 tsp salt
1/8 tsp pepper
2 tbsp shortening
2 onions, sliced
1/2 c dry red wine
1/2 c chili sauce
3 tbsp brown sugar
3 tbsp vinegar
1 tbsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp chili powder
2 tbsp flour

Coat shortribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet. Add ribs and brown on all sides. Pour off excess fat.

In crockpot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire, mustard, and chili powder. Cover and cook on low for 6 to 8 hours.

Turn heat to High. Thicken with 2 tbsp flour that has been mixed with a small amount of water. Cook until slightly thickened or about 10 minutes.

Serve over wide egg noodles.

April 17, 2011

Bar-B-Q Short Ribs

3 lbs. short ribs
1/2 cup celery, chopped
1 onion, chopped
2 tablespoons oil
1 cup catsup
1/4 cup vinegar
2 tablespoons sugar
1/2 cup water
3 tablespoon worchestershire OR tamari sauce
1 tablespoon prepared mustard
2 teaspoon salt

Brown ribs in oil. Add onions and celery.
Combine remaining ingredients in a small bowl. Pour over ribs.
Bake at 350° F. at least 2 hours.

April 16, 2011

Home-Style Short Ribs

3 to 4 lbs. lean beef short ribs
1 tablespoon prepared mustard
4 potatoes, peeled and quartered
2 tablespoon. catsup
4 carrots, peeled and quartered
1 cup beef bouillon
1 onion, sliced
1 teaspoon salt
2 tablespoon. vinegar
1/4 teaspoon pepper
2 teaspoons sugar
1/4 cup flour
1 tablespoon horseradish

In a large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat.
Place potatoes, carrots and onion in slow-cooking pot.
Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over meat.
Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove short ribs and vegetables. Turn control to high.
Dissolve flour in small amount of water.
Stir into sauce; cook on high for 10 to 15 minutes or until thickened.
Serve with meat and vegetables.

Four Bean Supreme

1 can (16 oz) kidney beans, rinsed and drained
1 can (16 oz) pork and beans, undrained
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 medium onion, chopped
1/3 cup package brown sugar
1 tsp. sugar
1 tsp. salt
1 tsp. lemon juice
1/2 to 1 tsp. hot pepper sauce
1/4 tsp. basil
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper

In a bowl, combine the beans. In another bowl, combine the onion, sugars, salt, lemon juice, hot sauce, and seasonings. Stir in beans.

Pour into greased 2 Qt. baking dish. Top with bacon pieces. Bake, uncovered, at 350 F. for 1 hour.
or until heated through.
Makes: 8-10 servings.

April 15, 2011

Sauteed Steak Salad

1 bunch romaine lettuce
1 bunch watercress
1/2 English cucumber
1/4 cup blue cheese, crumbled
1 red onion, thinly sliced
2 teaspoons vegetable oil
2 teaspoons butter
1 lb sirloin steak, thinly sliced
1/2 lb mushroom
1/4 cup wine, red
1/4 cup vinegar, red wine
1 teaspoon granulated sugar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
3/4 cup corn oil

Vinaigrette Dressing:

In a small bowl, whisk together vinegar, sugar,mustard, garlic, salt and freshly ground pepper to taste. Gradually whisk in oil.Cover and refrigerate while preparing salad.

Wash and dry lettuce and watercress. Tear lettuce into bite size pieces. Remove coarse stems from watercress. Cut cucumber in half lengthwise and slice.In a salad bowl, combine lettuce, watercress and cucumber.Drizzle with 1/2 cup of the dressing; sprinkle with blue cheese, toss gently.

In a large heavy skillet, heat oil and butter until sizzling; cook steak and mushrooms, stirring often, for2 – 3 minutes, for med rare, or longer for well done.Stir in wine and immediately pour over salad. Garnish with red onion rings and serve immediately. Pass remaining dressing separately.Serve with a crusty bread.

April 14, 2011

Beef Steak Provencale

3 teaspoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs boneless beef round steak
1 teaspoon vegetable oil
1 cup dry red wine
1/2 cup water
2 cloves garlic, crushed
1/2 cup pitted ripe olives
6 medium carrot, cut in 1 inch pieces
2 medium onion, cut into quarters

Mix flour, salt, and pepper.Pound into the steak on both sides.Cut steak in 6 pieces.
Heat oil in 10 inch skillet,Cook and brown beef for about 10 minutes.Add wine, garlic, and water.
Heat to boiling,Reduce heat, cover and simmer 1 hour.Add olives, carrots, and onions.Cover and simmer until beef and carrots are tender, about 30 minutes.Serve with buttered noodles.

April 12, 2011

Nogales Steak Tacos

6 garlic clove, mashed
1 teaspoon kosher salt,
3/4 cup fresh sour orange juice, OR 1/4 c. fresh orange juice plus 1/2 c lime juice.)
2 tablespoons tequila
2 tablespoons ground red chili pepper
1 cup chopped fresh cilantro
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
2 teaspoons salt
1 tablespoon fresh coarse ground black pepper
1/4 cup olive oil or vegetable oil

24 corn tortilla (handmade or the freshest you can find)
1 lb queso asadero cheese or ca monterey jack cheese or wisconsin muenster cheese,
cut into strips 1/4 x 1 x 3 to 4 inches (mild white cheese)
6 fire roasted peeled and seeded poblano Chile,sliced or canned Ortega green chili guacamole
salsa, of your choice.

Lime Pickled Red Onion

1 large red onion, thinly sliced
1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano

Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.Will keep for up to 4 days in the fridge.About an hour before grilling the meat remove the steaks from the refrigerator.

Preheat the oven to 300 degrees.Remove meat from marinade and pat dry with paper towels.Season lightly with salt and pepper.Cook over hot coals with mesquite until done to your liking.Set the meat aside and cover loosely with foil to keep warm.

Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.Only enough to make them pliable.Place 2 pieces of cheese on each tortilla, fold in half.Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.

To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4″ thick.Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.Fill the tortillas and enjoy.

Sirloin Steak with Borderlaise Sauce

2 1/2 – 3 lbs. sirloin steak


3 T. butter
1 medium onion chopped
2 carrots sliced into rounds
4 garlic cloves halved
4 peppercorns
1 bay leaf
1 1/4 C. beef broth
1/2 t. thyme
salt to taste
fresh cracked black pepper
2 T. flour
1/4 C. water
1/2 C. dry red wine
2 T. butter
2 T. fresh parsley chopped

Remove steak from the refrigerator 1/2 hour before cooking.
To make the sauce:

Add the butter to a heavy skillet. Saute the onion until translucent. Add the carrots and cook until they are soft.
Add the beef broth. Tie up in cheesecloth, the garlic, bay leaf and peppercorns. Add the salt and thyme to the beef broth. Cook for 10 minutes.
Strain the broth and add it back to the pan. Add the flour dissolved in the water, stirring constantly. Stir in the wine and simmer over low heat while the steak is cooking.
Grill the steak over high heat. Turn after 10 minutes. Cook on the other side for 10 minutes, steak will be medium rare, or desired doneness. Remove to cutting board and allow steak to set for 5 minutes.
To finish sauce remove it from the heat. Add the parsley and the butter, cut into 3 pieces. Swirl the sauce while butter melts.
Slice steak on the diagonal in thin slices. Arrange the steak on a platter and pour the sauce over it.

April 11, 2011

Steak Lionel

For Steak
4 large shell steak, about 1 1/2 inches thick
1/2 lb parma prosciutto
1/2 lb aged provolone cheese
1/2 cup sun-dried tomato pesto (recipe follows)
1 cup minced shallot
3 tablespoons butter
1 bottle ruby port (must be ruby port, other types of port won’t work)
1 1/2 cups dry red wine (merlot, zinfandel work well)
1 (13 1/2 ounce) can beef broth or beef stock
2-3 sprigs fresh rosemary
2 large portabella mushroom cap, sliced into strips
3/4 cup butter


2 cups packed basil leaves
1/3 cup pignolis (pine nuts)
1 clove chopped garlic
1/4 teaspoon salt
1/2 cup olive oil
1/3 cup grated parmesan cheese or romano cheese
1/2-3/4 cup reconstituted sun-dried tomato (dried tomatoes soaked 30 minutes in hot water, then drained and patted dry)

For Merlot Caramelized Onions

1 1/2 tablespoons olive oil
3 large onion, sliced
2 tablespoons golden brown sugar
1 cup merlot or dry red wine
1/4 cup balsamic vinegar or red wine vinegar

1. In a 3 or 4 quart saucepan, sauté the shallots in butter over medium high heat for about 3 minutes.

2. Add ruby port and dry red wine and boil 5 minutes.Add beef broth and rosemary and boil until reduced to about 2/3 cup (45 min.- 1 hr).

3. Strain and set aside.Slice each steak in the center of one edge to form a large pocket, like a pita bread.

4. Smear about 2 Tb sun dried tomato pesto in each pocket, then stuff with 2 slices of provolone and 3-4 slices prosciutto.

5. Keep the stuffed steaks together with toothpicks.

6. In a small saucepan, over medium heat, sauté the mushroom slices in 1/2 stick of butter, adding more butter as needed (mushrooms should be cooked through and dark).Set aside.

7. Preheat oven to 375.Place a large pan or dish in the oven large enough to hold the steaks.

8. Melt 1/4 cup butter in a large skillet and brown steaks on both sides.Move the steaks to the pan in the oven and cook until desired doneness.

8. The skillet should contain brown bits from the meat, which contain a lot of flavor.

9. To the skillet from step 5, add strained sauce and cook on low, stirring to get the brown bits up from the bottom of the skillet, 3-4 minutes.

10. Add mushrooms and cook another 1-2 minutes.Remove from heat, stir in several Tbsp cold butter (adjust texture of sauce), season with salt and pepper.

11. To serve, create a bed of merlot caramelized onions (see below) on a plate.Place steak on the onions and pour sauce over the steak.

12. To make Sun dried Tomato Pesto: Finely chop basil, pignoli, salt and garlic in a food processor.With the processor running, add oil in a slow steady stream.

13. Add tomatoes to taste (puree until fine).Transfer to bowl and fold in cheese.

14. To make Merlot Caramelized Onions: Heat oil in heavy large saucepan over medium high heat.Add onions and cook until deep golden brown, stirring frequently.

15. Reduce heat to medium, add sugar and sauté 5 minutes.Increase heat, add wine and vinegar and boil until almost no liquid remains.

16. Remove from heat and season with salt and pepper.