Wednesday, May 30, 2012

Asiago Smashed Potatoes

With a title like that, I am not sure we need any additional commentary.  We just need a fork.

4lb red potatoes unpeeled, quartered
1 1/2 tsp. salt, divided
10oz. Asiago cheese, shredded
1/2 C. butter, cut up
1/2 C. milk
1/2 C. sour cream
1/2 C. sliced green onions
1/2 C. crumbled cooked bacon
1/4 tsp. freshly ground pepper

Place potatoes in a large saucepan or Dutch oven; add enough water to cover.  Stir in 1 tsp. of the salt.  Bring to a boil over medium high heat.  Reduce heat to medium; boil 20 to 30 minutes or until potatoes are tender when pierced with knife.  Drain well.

Return potatoes to pan. Add all remaining ingredients, including remaining 1/2 tsp. salt.  Mash potatoes with potato masher.

Per serving: 275 calories, 15g fat, 11g protein, 24.5g carbohydrates, 40mg cholesterol, 825mg sodium, 3g. fiber


Monday, May 28, 2012

Herb Garden 2012

I am late this year getting the herb garden in but I am finally finished.  I have never had luck with veggies in pots and with a yard the size of a postage stamp and a beagle, I don't have room for a vegetable garden that doesn't grow well in a pot; so for me it's herbs.  I love being able to go out on my deck and bring in some fresh herbs.  I roasted a chicken in my crock pot last week with some fresh rosemary and some citrus.  It turned out really delicious and I used the leftover chicken in quesadillas the next night.  See below for photos of my baby herb plants.  I have big plans for my herbs this year~ 


This is my basil plant.  It has tripled in size since I put it in.  I am on alert for Japanese beetles who LOVE to ravage my basil.  Back off bugs!


Here is some sage.  I picked a few leaves to go with my rosemary on the chicken last week.


The thyme is growing great guns.


The chives are a little straggly.  I just got the plant this weekend.  I had one that survived the winter only to die this spring when I forgot to water it and Mother Nature forgot to send rain.



This is marjoram and I picked it up this weekend.



This is the baby rosemary plant.  I have a larger bush that actually survived our mild winter.  I have never had rosemary winter over before so I was pretty proud of myself.  Yes, I know, I had nothing to do with it.  LOL


This Greek oregano grows like a weed.  It's almost like ground cover and it dries nicely.  It's fantastic on eggs as well as the usual places you put oregano.


I don't know about this flat leaf parsley.  It looks pretty peaked.  I may get another plant if this one doesn't shape up.  I did trim the yellow leaves today so hopefully this will help.


This is cilantro...you can bet there will be homemade salsa this summer.  I am going to try my hand at roasting tomatoes because I had some fantastic roasted tomato salsa when in Arizona last week.

Stay tuned for recipes using my "world famous" herb garden!

Easy Flourless Chocolate Cake

I made this for Chris today.  I found the recipe on allrecipes.com  It was the easiest recipe for flourless cake that I have found.  In spite of the record breaking May heat (Hello hottest Memorial Day since records have been kept), the cake set up so nice and it was OUTSTANDING.  I am sad I did not take a photo of the whole cake.  I did take a quick picture of the leftovers though.


That was a 10 inch cake when we got started.  I supposed you could include the caramel sauce that was in the original recipe but with today's meal (dogs, brats, hamburger and tons of trimmings) the caramel sauce almost seemed too much.  Another time probably.

1 C. butter
8oz. semisweet chocolate, chopped  (I used 3/4 semisweet morsels and 1/4 bittersweet chocolate
1 1/4 C. white sugar
1 C. unsweetened cocoa
6 eggs

  1.  Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
  2. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
  3. Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.                     
I dusted the cake with powdered sugar but here is the recipe for the caramel sauce.

1 1/2 C. white sugar
1/4 C. water
1 1/2 tsp. fresh lemon juice
2 tbsp. unsalted butter

  1. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
  2. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.                



Sunday, May 27, 2012

Slider Style Mini Burgers

OK, I am going to go on record by saying that I cannot stand real Sliders.  I can barely be in the same room with them because the smell is so offensive to me.  Sorry White Castle fans!  These look harmless enough.

2lbs. ground beef
1 1.25oz. envelope onion soup mix
1/2 cup mayonnaise
2 C. shredded Cheddar cheese
24 dinner rolls, split
1/2 C. sliced pickles (optional)

Preheat the oven to 350 degrees.  Cover a baking sheet with aluminum foil and spray with cooking spray.

Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium high heat until the beef is crumbly, evenly browned, and no longer pink.  Drain and discard any excess grease.  Remove from heat.  Stir the mayonnaise and Cheddar cheese into the ground beef mixture.

Lay the bottoms of the dinner rolls on the prepared baking sheet.  Spread the cheese and beef mixture on the bottom half of each roll.  Replace the tops.  Cover with another sheet of aluminum foil sprayed with cooking spray.

Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes.  Serve with sliced pickles.

Cheesy Potato and Corn Chowder

The base of this recipe is country gravy mix which is one of my favorite things.  This isn't going to make a top 10 Weight Watchers recipe but I bet it is delicious.  So, double up your work out the day you make this and enjoy!

2 tbsp. margarine
1 C. chopped celery
1 C. chopped onion
2 14.5oz. cans chicken broth
3 C. peeled and cubed potatoes
1 15oz. can whole kernel corn
1 4oz. can diced green chiles
1 2.5oz. pkg. country style gravy mix
2 C. milk
1 C. shredded Mexican style processed cheese food aka Velveeta

In a large saucepan, melt margarine over medium high heat.  Add celery and onion; cook and stir until tender, about 5 minutes.

Add chicken broth; bring to a boil.  Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.

Stir in corn and chiles; return to boiling.  Dissolve gravy mix in milk; stir into boiling mixture.  Add cheese; cook and stir over low heat until cheese is melted.

Beef Wraps

I plan to try this when the kids come.  It looks easy enough and we can assemble them as we go.  Some shredded cheese might be a nice addition as well.

1lb. ground beef
3 cloves garlic, chopped
2 packets Swanson Flavor Boost Concentrated Beef Broth
4 8inch flour tortillas, warmed
4 romaine lettuce leaves
4 tomato slices, cut in half
4 red onion slices cut in half

Cook the beef and garlic in a 10 inch skillet over medium high heat until the beef is well browned, stirring ogten to separate meat.  Pour off any fat.

Stir the concentrated broth in the skillet and cook until the mixture is hot and bubbling.

Place 1 lettuce leaf onto each tortilla.  Spoon about 1/2 C. beef mixture down the center of each tortilla.  Top each with 2 half slices tomato and 2 half slices onion.  Wrap the tortillas around the filling.


Salsa Chicken Burrito Filling

I make a salsa chicken in the crock pot that I have used for burritos, quesadillas and tacos.  This is a little more involved; my recipe is simply boneless skinless chicken breasts and salsa.  One problem I have with it is the mixture can be a little wet.  I am going to try this and see if it makes a better burrito filling.

2 boneless, skinless chicken breast halves
1 4oz. can tomato sauce
1/4 C. salsa
1 1.25oz. package taco seasoning
1 tsp. ground cumin
2 cloves garlic, minced
1 tsp. chili powder
hot sauce to taste

Place chicken breasts and tomato sauce in a medium saucepan over medium high heat.  Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder.  Let simmer for 15 minutes.

With a fork, start pullin the chicken meat apart into thin strings.  Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes.  Add hot sauce to taste and stir together.  You may need to add a bit of water if the mixture is cooked too high and gets too thick.

Baked Oatmeal

I love oatmeal.  I crack up every time I see the new McDonald's commercial featuring the blueberry oatmeal which the lady claiming that when she was a child, oatmeal had 2 ingredients; oat and meal.  She blogs about the new recipe.  I am going to blog about this recipe.  I found this recipe online and in the photo, the oatmeal is topped with raspberries.  I have been buying raspberries the last few weeks and they have been out of this world.  It was 97 degrees today so I am not sure when I am going to make this recipe.  Yes, 97 degrees on May 26th.  It seems I have brought the heat from Arizona. :(  This is something I could make once a week and eat for breakfast during the week at work.

1/2 C. vegetable oil
3/4 C. white sugar
2 eggs
1 C. milk
1/2 tsp. salt
1 tbsp. baking powder
3 C. quick cooking oats
1/2 C. raisins (I am sure you could sub craisins or dried cherries)
2 tbsp. brown sugar
1/2 tsp. ground cinnamon

Beat together oil and sugar.  Mix in eggs, milk, salt, baking powder, oatmeal.  Beat well, then stir in raisins.  Pour into a lightly greased pie pan.  Sprinkle with brown sugar and cinnamon. Refrigerate overnight.

The next morning, preheat oven to 350 degrees.

Bake in preheated oven until firm, about 35 minutes.  Serve hot.

Brisket Rub

Chris smoked a brisket a couple of weeks ago...it was so good.  Here's the rub.  You'll need a smoker; either stove top like we used or an outdoor smoker.

2 tbsp. garlic powder
2 tbsp. onion powder
1 tsp. ancho chili powder
1 tbsp. paprika
2 tsp. coffee
1/4 tsp. nutmeg
1/4 tsp. oregano
1/2 C. brown sugar
1 tbsp. sea salt 1 tsp. black pepper.

Mix all ingredients together and rub meat thoroughly.  If you don't have a smoker, you could roast in in a 300 degree oven.  Cooking time will depend on the size of the roast.

Saturday, May 12, 2012

Kalua Pig in a Slow Cooker

OK, we're going to roast a pig in my back yard!  Anyone reading this who has been to my house knows 1. my yard really isn't big enough to have a spit big enough to roast a whole pig and 2. I own a beagle who would grab said pig and run as fast as her little legs would carry her as soon as I turned my back.

Roasting a pig in a crock pot seems MUCH safer!

1 6lb. pork butt roast
1 1/2 tbsp. Hawaiian sea salt
1 tbsp. Liquid Smoke

Pierce pork all over with a carving fork.  Rub salt then Liquid Smoke over meat.  Place roast in slow cooker.

Cover and cook on low 16 to 20 hours, turning once during cooking time.

Remove meat from slow cooker and shred, adding drippings as needed to moisten.

Chicken Breasts with Olives

I'll have to serve this when Chris isn't home.  He's not a fan of olives.  Yes, I know, I married him anyway.  This looks delicious and would probably be fabulous with pasta.

2 tbsp. butter
2 tbsp. minced garlic
1 large lemon, juiced
1/2 tsp. dried tarragon
4 boneless skinless chicken breasts
20 pitted green olives

Preheat oven to 350 degrees.

Melt the butter in an oven safe pan over medium heat.  Stir the garlic, lemon juice, and tarragon into the butter.  Cook the chicken breasts in the butter mixture until evenly browned, 3 to 5 minutes per side.  Add the olives to the pan.

Transfer the pan to the preheated oven and bake until the chicken is no longer pink in the center and the juices run clear, about 20 minutes.  An instant read thermometer inserted in the center of the chicken breast should read at least 165 degrees.

Buffalo Chicken Pizza

I made this last night for dinner and it was sensational.  I had my doubts so I made a pepperoni pizza just in case it was terrible!  LOL

I used the recipe below but started with my Crockpot Buffalo Chicken found in the blog.  I use Louisiana Hot Sauce and regular boneless skinless chicken breasts.  The chicken is shredded so it is easy to layer it on the pizza.


  • 3 skinless, boneless chicken breast halves - cooked and cubed--Used my own recipe here and the meat is shredded.  It also incorporates the butter and hot sauce.
  • 2 tablespoons butter, melted
  • 1 (2 ounce) bottle hot sauce
  • 1 (8 ounce) bottle blue cheese salad dressing--I didn't use the whole bottle.  I am not fond of soggy pizza
  • 1 (16 inch) prepared pizza crust--I used dough from Caputo's par-baked, then add ingredients then finish in a 450 degree oven.
  • 1 (8 ounce) package shredded mozzarella cheese--I didn't use the whole bag of cheese on one pizza.
Here is the plain pizza dough.  Prick with a fork to keep big dough bubbles from forming.  Bake for aabout 10-12 minutes until the crust starts to turn golden brown.


I added a think coating of blue cheese dressing to the par baked crust.

I then added a layer of the buffalo chicken, and some mozzarella cheese.  Just before popping the pizza in the oven, I took a bottle of Louisiana Hot Sauce and shook it 4 times over the pizza.  Back into the oven for about 15 minutes.


This is the finished product.  It was fantastic.  Tons of flavor, crisp crust and I didn't miss the tomato sauce at all.  We didn't really need the backup pizza...guess we'll use it now for leftovers.  The buffalo chicken pizza is GONE!

The pepperoni pizza was good too.  Here are some photos for your enjoyment!


Yes, I know the pepperoni isn't exactly round and it isn't exactly square.  It might be the first rhombus shaped pizza the world has ever seen!

Oven Roasted Asparagus

I haven't eaten a ton of asparagus this season.  It just hasn't looked that great.  I have made asparagus with lemon pepper and Parmesan lots of times but I usually just saute it.  This seems a little for finished.

1 bunch thin asparagus spears, trimmed
3 tbsp. olive oil
1 1/2 tbsp. grate Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 tsp. sea salt
1/2 tsp. ground black pepper
1 tbsp. lemon juice (optional)

Preheat oven to 425 degrees.

Place the asparagus into a mixing bowl and drizzle with the olive oil.  Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt and pepper.  Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender 12 to 15 minutes depending on thickness.  Sprinkle with lemon juice before serving.

Nutter Butter Truffles

Nutter Butters are one of my favorite cookies.  I love making truffles.  I normally use regular chocolate rather than the candy coating.  Wonder if the candy coating sets up better that the regular chocolate.  Guess there is one way to find out.  It would be nice to be able to make truffles in warm weather which I cannot do with regular chocolate.

1 pkg. Nutter Butter sandwich cookies
1 8oz. pkg.cream cheese
8oz. milk chocolate candy coating, melted
8oz. white candy coating, melted
3oz. bittersweet chocolate, melted

Place cookies in food processor; cover and process until finely crushed.  add cream cheese, process until blended.  Roll into 1 inch balls.

Dip half the balls in milk chocolate, allowing excess to drip off.  Place on waxed paper.  Repeat with remaining balls and white coating.  Drizzle bittersweet chocolate over truffles.  Let stand until set.  Store in an airtight container in the refrigerator.


Thursday, May 10, 2012

Filet Marsala

I bought beef tenderloins in bulk at Caputo's when they are on sale.  They can be cut into fillets.  Now you have your fillet steaks to start this recipe.  Call me when you get it done and I'll join you for dinner!

4 6oz. fillet mignon steaks
salt and pepper to taste
3 tbsp. butter
2 C. sliced mushrooms
3/4 C. Marsala wine
1/4 C. balsamic vinegar
1/4 C. thinly sliced green onions

Preheat oven to 350 degrees.

Season steaks to taste with salt and pepper.  Melt 2 tbsp. of butter in an ovenproof skillet over medium high heat.  Sear the fillets until browned on both sides then place into oven and cook to desired doneness, about 13 minutes for medium rare.

Meanwhile, melt remaining tbsp. butter in a saucepan over medium high heat.  Stir in mushrooms and cook until softened, about 2 minutes. Pour in Marsala, and allow to come to a simmer before adding the balsamic vinegar.  Simmer and stir in sliced green onions.  Ladle the sauce over steaks to serve.

Tuesday, May 8, 2012

Chicken and Gnocchi Soup

I am going to make this and then I am going to try and make it without the half and half.  We'll see how that works out.  I am sure it's great as written but I would have to walk fairly far to work off the calories of the half and half.

1 tbsp. olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1lb. cooked cubed chicken breast
4 C. chicken broth
1 16oz. pkg. mini potato gnocchi
1 6oz. bag baby spinach leaves
1 tbsp. cornstarch (optional)
2 tbsp. cold water (optional)
2 C. half and half
salt and ground black pepper to taste

Heat olive oil in a large pot over medium heat.  Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes.  Stir in cubed chicken and chicken broth, bring to a simmer.

Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes.  Stir in spinach, cook until wilted., an additional 3 minutes. (For me personally, it will be just barely wilted because I am not a fan of slimy spinach.)

Whisk cornstarch into cold water until smooth.  Stir cornstarch mixture and half and half into simmering soup.  Cook until soup thickens slightly, about 5 minutes.  Season to taste with salt and pepper.

Slow Cooker Chocolate Cake

OK, I kind of think of cake in a slow cooker the way that I felt about no boil lasagna noodles...let's just say I have my doubts.  I suppose though, the only way to resolve this doubtfulness is to try it, right?  It just seems un-natural.  But the lasagna noodles worked out...

2 C. white sugar
1 3/4 C. all purpose flour
3/4 C. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 C. milk
1/2 C. vegetable oil
2 tsp. vanilla
1 C. boiling water

Spray crock of a large slow cooker with cooking spray.

In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder, and salt.  In a separate bowl, whisk together the eggs, milk, oil, and vanilla until well combined.  Whisk in the boiling water.  Pour the wet ingredients into the dry and mix well.

Pour the cake batter into the prepared slow cooker.

Set the slow cooker to low.  Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours.  Turn off the slow cooker and allow the cake to rest for 30 minutes before serving.




Monday, May 7, 2012

Apricot Brown Sugar Ham

OK, this recipe is almost as simple as the title indicates.  Add one more ingredient that isn't in the title and you are good to go!

1 10lb. fully cooked spiral cut ham
2/3 C. brown sugar
1/3 C. apricot jam
1 tsp. dry mustard powder

Preheat the oven to 275 degrees.

Place the ham cut side down onto a sheet of aluminum foil, shiny side up.  Mix together the brown sugar, apricot jam and mustard powder in a small bowl.  Brush onto ham using a pastry a barbeque brush.  Reserve any leftover glaze.  Enclose the foil around the ham and place on a rimmed baking sheet.

Roast for 2 hours in the preheated oven.  If your ham is a different size, figure 14 minutes per pound.  Apply the remaining glaze 20 minutes before the ham is done.

Chicken Scarpariello

 Every so often Chris gives me a cooking "challenge".  I was laid off from my job a few weeks ago so I have some spare time and ha...