Lemon, frozen

I was given this tip and I am going to share it with you. 
Take a lemon, or two.....place them in the freezer. Once frozen, and you need to add a little lemon, either zest or flavoring, just take the frozen lemon out of the freezer and grate with a grater onto or into what ever you are making. Use skin and all. I think this is a really wonderful idea!

Basil Spinach Hummus and Roasted Turkey Wrap

This is a nice light wrap, perfect for a quick lunch. It's filling and full of flavor. You can switch it up using any flavor wrap you'd like. The Sun dried tomato,or Spinach flavor wraps would work just as well as this whole wheat version.   

                                         

1 box of frozen spinach thawed and drained of water
1 can of chick peas
1 tablespoon of prepared pesto sauce
Olive oil as needed for proper texture

In your food processor all above ingredients and process well until it is consistency of hummus.(adding olive oil as needed for a smooth consistency).

Wrap

1 whole wheat tortilla wrap
prepared basil spinach hummus
3 slices of roasted turkey (deli style)
1 slice muenster cheese
2-3 avocado slices
2-3 slices of tomato
fresh spinach leaves

Spread hummus on wrap, 

Place turkey slices and tomato 

Next cheese and avocado slices

Top with Spinach and fold into a wrap.

Spring Cleaning

Time to think about Spring Cleaning. And each new season, I go through my kitchen cabinets and check all of the "sell by" dates on dry goods and canned goods. You would be surprised at what you've been moving around thinking oh that will never go bad. Like rice. Did you know brown rice has a much shorter shelf life than white rice? Also those little seasoning packages you may pick up but forgot to use. Check the dates. Dry goods may seem to be able to last forever, but some will develop molds, especially those with some sort of oil or shortening mixed in like the baking mixes.
I'm trying to get away from chemicals for cleaning. Vinegar is a wonderful multi use ingredient. 
1 cup vinegar
1 cup water
1 spray bottle
There you go a perfect cleaner. ( not for grout or stone).
Instead of comet, or ajax, or one of those other scouring cleaners, here is an alternative.
1 1/2 C baking soda
1/2 C water
Make a paste, and store in a bowl or jar.
Use it like you would a scouring product. 
I'm adding a  few links to give you some ideas.  
http://www.vinegartips.com/scripts/pageViewSec.asp?id=7
 http://housekeeping.about.com/od/environment/a/Homemade-And-Natural-Cleaning-Products.htm  
http://pinterest.com/marschaeffer/diy-homemade-cleaning-products/  

ROASTED CARROTS

Have you ever thought of carrots  when you are roasting all of those healthy veggies? Well it was only recently that I had a large amount of carrots that I thought, humm? What can I do with these besides boil, or make a cake, or salad? 
I decided to slice them lengthwise toss them around in a little olive oil, and placed them on a cookie sheet, pop them in the oven and roast them.
Much to my surprise they were wonderful, and sweet. 

Pre-heat your oven to 400 degrees
If you have large carrots,peel and slice them lengthwise. Smaller carrots you can peel, and roast whole. I do not suggest using those little pre- peeled baby carrots. Those little baby carrots  do not have the wonderful sweet flavor fresh whole carrots have. 
On a cookie sheet with non-stick foil, spray with olive oil spray, or drizzle a little on them tossing to cover and pop the sheet into the oven. Depending on the thickness of the carrots, 20 to 30 minutes will roast them nicely. Just watch them so they do not burn.
Enjoy!

PANETTONE BREAD PUDDING WITH CINNAMON SYRUP

I came across this recipe a few years ago and thought I'd give it a try. I'm so glad I did. I had never had Panettone Bread before , and fell in love with it. I have to limit myself to just a little or I would eat the entire loaf. This Bread Pudding recipe does it justice. I hope you give it a try, I know your family will enjoy it as much as mine does.  

Bread Pudding:
Butter

1 loaf Panettone bread, crusts trimmed, bread cut into 1-inch cubes

8 large eggs

1 1/2 cups whipping cream

2 1/2 cups whole milk

1 1/4 cups sugar

Cinnamon Syrup:

1 cup water

1 cup dark brown sugar packed

2 tablespoons whipping cream

1/2 teaspoon ground cinnamon

For the syrup:

Combine 1 cup of water and brown sugar in a heavy medium size sauce pan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from heat and whisk in the cinnamon. Keep warm.( It can be made 1 day ahead. Cool , then cover and refrigerate. Re-warm before serving.

For the pudding:  

Lightly butter a 13 X9 X2 inch baking dish. Arrange the bread cubes in a prepared dish. In a large bowl, whisk the eggs, cream, milk and sugar to blend. Pour the custard over the bread cubes and press the cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the cubes into the custard mixture. Can be prepared 2 hours ahead, cover and refrigerate)

Preheat oven to 350 degrees

Bake until the pudding puffs and is set in the center about 45 minutes. Cool slightly. Spoon the bread pudding into bowls. Drizzle with warm Cinnamon Syrup and serve...

I make this for Christmas since in our area it's the only time the grocery stores sell this bread. The family loves it. They think it doesn't even need the syrup, you be the judge on that . A scoop of vanilla ice-cream next to that warm bread pudding is just wonderful! 

TUNA NOODLE CASSEROLE

One of the first dishes I learned to make during my Home Ec. class....way back in Woodlawn Jr. High School. Thanks to Mrs. Karpook, you were a great teacher!

1 Can Campbells Cream of Mushroom Soup
1/2  C milk
1 C peas
2 cans drained tuna
1/4 of a 12 pk pack of medium egg noodles (about 2 cups) cooked and drained.
1/4 C crushed potato chips (or 2T  plain dry bread crumbs)
1T butter, melted (omit this if you are using potato chips)

Heat oven to 400 . Stir the soup, milk peas and tuna and noodles and pour into a 1 1/2- qt casserole .  Sprinkle the potato chips on top.  ( if using bread crumbs,then stir the bread crumbs in the melted butter and sprinkle on top.)
Bake for 20 minutes or until bubbling and hot. 

My husband can not eat peas, so I use cut green beans in place of the peas. 

This is such a quick and easy comfort food dish to make . I can come home from work, toss everything together, put it in the oven and have a meal ready in no time at all.  

                                                        

Labor of Love reaches # 200

I am so excited. My labor of love has hit it's 200th recipe. Please join me in celebrating food and family. Traditions that bring back loving memories of family and friends. I was actually brought to tears with my 200th entry. How could I have not , it was my Dads favorite. Love and miss you Daddy.

                                                                                
See the Recipe that follows, Dad's favorite Banana Pudding !

Nilla Wafer Banana Pudding

 

3/4 C granulated sugar, divided

1/3 C flour

dash salt

3 large eggs separated

2 cups whole milk

1/2 t vanilla

45 Nilla Wafers, divided

5 bananas, sliced

Mix 1/2 cup sugar, flour and salt in top of a double boiler. Blend in 3 egg yolks and milk. Cook, uncovered over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla.
Reserve 12 wafers for garnish. Spread small amount of custard onto bottom of a 1-1/2 qt baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard . Repeat layers 2 times.
Beat egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish
Bake  at 35 degrees for  15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved wafers just before serving ( optional)

                                                   
This recipe as you know has been around forever!  It was one that my father used to make for us, and it was one of his most favorite treats. After I got married, and the family would come for Thanksgiving, or Christmas I would make this just for him. Miss you Daddy! This one is for you! 

STUFFED DATES

My Grandmother used to make these, especially for my Mother. She made them around Holiday time.
They are just so yummy.

4 1/2 C powdered sugar
2/3 C sweetened condensed milk 
1 1/2 t vanilla
1/4 t salt
1/2 cup finely chopped pecans (optional)
4 dozen whole pitted dates
Granulated sugar 

Mix powdered sugar, milk and vanilla and salt and if using, pecans.  Kneed until well blended. Place in a bowl and refrigerate overnight.

When ready, use a knife to make a slit lengthwise down the date, and stuff it with some of the fondant mixture. Close the date a little, leaving the stuffing showing and then roll in the granulated sugar all over. Repeat . Makes 4 dozen stuffed dates.

FRIED OYSTERS

1 container of fresh shucked oysters
flour for dredging
3 eggs beaten
salt and pepper
oil for frying
large iron skillet



There are no "exact" ingredients. This is one of those recipes you use the eye on how much to use. You know how your Grandmother said " a little of this, a little of that".
In a bowl, pour out the oysters, check for shells pieces with your fingers.
Have a dredging station...a bowl for flour, a bowl for egg, and a bowl with the oysters in it.

Take a nice large oyster, or two if small, dip in beaten eggs, then flour,gently rolling from hand to hand to drop off excess flour, and and repeat. Place on a plate.
Repeat until all oysters are used and you have a plate full.
 Cover the plate with wrap, place the plate in the fridge for 2 hours. 
Now it's time to fry, get your Iron Skillet ready with enough oil heated for frying. If you have a deep fryer...good for you, use it!
Once your oil is hot (not smoking hot) you are ready to fry. Place oysters in the frying pan leaving room in between so you can turn them over easily. They only take a few minutes on each side, just until they are a nice golden brown. Then lay them out on paper towels to drain the grease. Salt and pepper while hot.

We like cocktail sauce for dipping. But it not unheard of to see Fried Oyster Subs on the menu...

My sister and I love these.  Remember here in Maryland, we use the "ber" as our guide. We buy them only in months with the "ber" in them, September, October, November, December...
Hope you try these, they are so good.!

JIMMY WHINGERS

2  1/2  C Bisquick
1/2 C Raisins
2/3 C  Milk
2 T sugar
1 t ground cinnamon

Mix above ingredients until dough forms. ( 20 strokes) Drop dough by rounded spoonful onto ungreased cookie sheet ( I still use no stick foil). Bake 12 minutes at 350.

Glaze: 2/3 c powdered sugar, 1 T warm water, 1/4 t vanilla

Mix above ingredients until smooth, use a hand mixer...Drizzle over Whingers while still warm. 


Anyone remember Hardee's ? They had these yummy sweet biscuits . Well these are much like those.  

 

  

RED CABBAGE

3 Strips of cooked bacon, drained, but save the grease.
1/2 Head red cabbage chopped or shredded
1/2 C vinegar
1/2 C sugar

Heat bacon grease, vinegar and sugar. Add cabbage and crumbled bacon. Cook until cabbage is tender.

( To have this sugar free/ low carb, omit sugar and in it's place use Splenda, or artificial sweetener that can take the heat of cooking, the amount will change according to packaging.)

HASH BROWN POTATO CASSEROLE

1 2LB BAG OF FROZEN HASH BROWNS
1 8 OZ CONTAINER OF SOUR CREAM
1 CAN CREAM OF MUSHROOM SOUP
2 CUPS SHREDDED CHEDDAR CHEESE
1 TEASPOON SALT 
1 TEASPOON PEPPER
2 CUPS CRUSHED CORN FLAKES
1 STICK BUTTER

Allow potatoes to thaw completely. Mix next 5 ingredients and turn into a greased 8 1/2 X 11 inch baking dish. Sprinkle with crushed corn flakes and drizzle with melted butter. Bake 1 hour at 350 degrees. Serves 12

HOT ARTICHOKE DIP

1/2 C Dukes Mayonnaise ( or what brand you like)
1/2 C Sour Cream
1 14 oz jar of artichoke hearts, drained, and chopped ( you can also use marinated hearts also)
1/3 C grated Parmesan cheese
1/8 teaspoon hot pepper sauce

Stir all ingredients until well mixed. Spoon into a small oven proof dish. 
Bake at 350 for 30 minutes or until bubbly, this will make 2 cups.

Serve with your favorite assortment of crackers.

This recipe was popular in the mid 70's. I do remember the first time I had this at a Holiday Party. Both my husband and I could not figure out what the main ingredient was, but we just loved this. It was much later when we realized it was artichokes.  

                                         

Overnight Crock pot Oatmeal

Ingredients

• 2 cups steel cut oats
• 1 cup dried cranberries or raisins                         
• 1 cup dried figs(optional)
• 8 cups water
• 1/2 cup brown sugar packed
• 1 teaspoon cinnamon
• 2 tablespoons of maple syrup
• 
  

Directions

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.

Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

** Feel free to add anything to your oatmeal; nuts, chopped apples, dried fruit of any kind.**
Enjoy, and there is enough left over to put in containers , ready to microwave and take to work each morning, this is what I do. There's nothing like a hot bowl of oatmeal on a chilly morning with a cup of coffee to really get you started for your day!

SCRAPPLE

1 1/2 LB GROUND PORK
5 CUPS WATER, DIVIDED
1 TEASPOON SALT
1/2 TEASPOON SAGE
1 CUP CORNMEAL

BREAK UP THE GROUND PORK INTO SMALL PIECES IN A LARGE SAUCEPAN.
ADD 4 CUPS OF THE WATER AND STIR, SEPARATING THE PORK WELL. HEAT TO BOILING, REDUCE TO SIMMER AND COOK 30 MINUTES. REMOVE MEAT FROM STOCK, RESERVE 3 CUPS OF THE STOCK, AND ADD TO IT THE SALT AND SAGE.
COMBINE THE CORNMEAL WITH 1 CUP COLD WATER (YOU CAN MAKE PART OF THIS LIQUID MILK WHICH WILL MAKE THE SCRAPPLE BROWN BETTER WHEN FRIED.) ADD THIS CORNMEAL/WATER MIXTURE GRADUALLY TO THE HOT STOCK; BRING TO A BOIL, REDUCE TO SIMMER, COVER AND COOK 15 MINUTES. STIR IN COOKED GROUND PORK.
***I found this recipe in an Amish Cookbook, and I am adding a step for the modern kitchen: In 2 batches put the mixture in a food processor and process until it looks like a smooth oatmeal , then continue to the next step. ***
  POUR INTO A LOAF PAN AND CHILL WELL FOR 24 HOURS. SLICE 1/4 TO 1/2 INCH THICK. Fry PIECES IN HOT OIL QUICKLY, TURNING ONLY ONCE. ALLOW ROOM IN THE PAN TO TURN. SERVE HOT EITHER PLAIN OR WITH SYRUP.
You will be surprised that is smells and tastes just like store bought Scrapple.

I was raised on Scrapple, but it was "Parks" scrapple. Dad used to fry it up for us and we loved it with eggs and hashbrowns. My father could make a mean breakfast! This recipe takes out all of the
everything but the kitchen sink aspect people always say "ewww" about when you mention Scrapple.
Give it a try! 

Baked Sweet Potato Fries

4 sweet potatoes peeled
4 T butter
2 1/2 t Dijon mustard
1 t brown sugar

Preheat oven to 400 degrees

Slice the potatoes into pieces the size of large French Fries.
As you do , drop the slices into cold water to prevent from browning.
Melt butter. Stir in the mustard and sugar until well blended and smooth.
Drain the potatoes and pat them dry. Lay the potatoes out on a baking sheet lined with non-stick foil. Using a pastry brush, coat the fries with the mustard butter mixture. Be sure to coat all surfaces.
Bake for 20-30 minutes or until tender.

These are a nice change up from traditional French Fries, and the sweet and savory coating is wonderful. 

Fall Harvest Cake with Cream Cheese Frosting

1  1/2  C. sugar
1/2 C. brown sugar, packed
1/2 t. salt
2 t. baking soda
2 t. cinnamon
1/4 t. nutmeg
1/4 t ground ginger
1 C. oil
1/2 t. vanilla extract
4 eggs, beaten
2 C all purpose flour
15-oz can pumpkin
1 apple, cored, peeled, and chopped
1/2 c pecans , chopped  (optional)
16- oz container cream cheese frosting ( optional)

Mix first 10 ingredients together: then add flour 1/2 cup at a time. Blend in pumpkin and fold in the chopped apple and pecans. Pour into a greased and floured Bundt pan and bake for 1 hour and 10 minutes at 350 degrees. Cool 20 minutes in the pan, turn out and complete cooling on a wire rack. Frost when cool.
I personally think you can skip the frosting and just sprinkle with powdered sugar. This cake is outstanding. My Grand Son loves the frosting, so I frost it if he is coming over. Please try it, you will agree, it's a keeper. My Husband adores this cake!

Asian Tofu and Egg Drop Soup

1 1/2 boxes of low sodium chicken broth
1 T of Soy sauce (add more to taste)
1 bunch of spring onions thinly sliced
1 block of extra firm tofu
1 small can of mushrooms
1/2 cup frozen peas
2 eggs, beaten

Place first 7 ingredients in your soup pot. Bring to a boil. While soup is boiling slowly add the beaten eggs, allow to float to the top, continue cooking to bring heat back up. Simmer on low for 5 minutes.

This soup was made so I could take it to work and have a low carb meal for lunch. The entire pot of soup has less than 40 net carbs.

HOT PEPPER JAM

First off I want to thank the Jellyqueen for sharing her recipe with so many of us. It really is an easy and wonderful product when finished. You can tweek it up a bit to make it have as much "heat" as you like.
* Sterilize your jars and lids.  
2/3 cup hot peppers( this amount can vary according to what type of peppers used and how hot you want your jelly)
1 large bell pepper
1 1/2 cups white vinegar ( I used cider vinegar) 
6 cups sugar
8 ounces liquid Certo ( 2 packets) note, it comes in 6 0z packs now so you will have to calculate to get 8 oz. 
1 t food coloring ( you can use green for medium, or red for really hot)

Chop peppers and put in blender with vinegar
Blend well and pour in to a large pot.
Add sugar and mix well.
Bring mixture to a rolling boil and boil for 1 minute.
Remove from heat, strain through a sieve and return liquid back to a boil.
Boil for 5 minutes.
Remove from heat
Add Certo and food coloring quickly
Put into 6 (1/2 pint) jars and seal.

This is so good served with cream cheese on crackers.

I doubled the recipe, and I used 2 cups of Jalapeno peppers, and 2 T of jarred Jalapeno peppers. I like it hot.

The safer way to seal is using the hot water bath method. To do this put into large canning pot with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove from rack to cool. Let sit 24 hours. If you have never canned, please go to " Ball's" website and read how to do this. Or Blue Ribbon has a great book  on canning that I keep in my kitchen to refer to.

STEAMED SHRIMP & TANGY COCKTAIL SAUCE

One of my Sister's favorite foods is Steamed Shrimp. When we were kids shrimp was cheap and plentiful. Mom served us some sort of fish or seafood every Friday night, and Shrimp night was our favorite! Just a plate of Shrimp , some cocktail sauce and we were in our glory!  This is a Baltimore tradition, next to the blue crab there's not a seafood treat we like more.  


1 bottle (12 oz) beer, allow to go flat
1 Cup white wine vinegar
1 onion sliced
2 stalks celery, chopped
1/4 cup Old Bay seasoning
4 teaspoons pickling spice
1 T black peppercorns
5 pounds large to extra large shrimp in their shell
Lemon wedges and Tangy Cocktail Sauce for dipping .


In a large pot combine the beer, vinegar, onion, celery, Old Bay, pickling spice, and peppercorns. Bring to a boil. put in the shrimp, stir and cover. Cook over high heat, stirring occasionally, until the shrimp turn a bright pink, 5-7 min. Drain shrimp. Serve hot or cold with lemon wedges and plenty of cocktail sauce.


Tangy Cocktail Sauce


2 Cups ketchup
1/2 Cup prepared horseradish
2 Tablespoons Worcestershire sauce
1 Teaspoon Tabasco Sauce
Juice of 1 lemon.
In a bowl combine all the ingredients, mixing well.

Hot and Hearty Crab Dip

It's Summer in Maryland! And there are Crab recipes for everything from Breakfast to Midnight Snacks!  


1lb crab meat
Two 8oz packages cream cheese
1 C sour cream
4 heaping teaspoons of mayonnaise
Juice of 1 lemon
2-3 t of Worcestershire sauce
1 t dry mustard
1/2 Cup grated Cheddar Cheese plus 2 T for topping
Paprika for garnish


Crackers, toasted french bread, pita chips, or plain chips for dipping/ spreading. 


Combine all ingredients and then place in a casserole dish,  Sprinkle with Paprika and the remaining 2 T of cheese . Bake at 325 for 30 minutes or until hot in the center. 


Perfect for a party, shower, or any get together!

FRIED CABBAGE

My friend and neighbor Lana turned me on to a dish using cabbage when we both were cutting carbs out of our diets. She couldn't believe I had never heard of "Fried Cabbage". Now it is one of my favorite dishes. 


3 slices of bacon
3/4 of a medium ( about 2 lbs) head of
cabbage, cored and cut into chunks about the
size of a golf ball
1 1/2 t salt
1/2 t pepper
2 T butter or more


In a large heavy skillet with a lid fry the bacon until crisp. Remove the bacon to paper towels, drain crumble and set aside.
Add 1 C water to the bacon grease.  Add the cabbage.Bring to a boil and add the salt and pepper. Place lid on the pot and reduce the heat to medium. Allow the cabbage to cook for 10 minutes until it is to your liking. ( I like mine tender).
Remove the pot from  the heat. Add butter and stir until it is melted, then add the reserved crumbled bacon and stir.


I just adore this dish. Thanks Lana! Growing up my mother did not use Cabbage for anything but adding to her Crab Soup. So this was a big yummy discovery for me. ! I hope you give it a try!

Hummingbird Cake

One of my Grandmother's favorite things to do was to browse the newspapers for recipes. She used to cut them out and save them for some day when she wanted to whip up something different. When I found her big envelope of recipes (and there were a lot of them) I found this recipe. It's a classic. And for those friends of mine who say " I can't bake", this is for you because you just dump all of the ingredients into a bowl and stir. 


3 Cups self-rising flour
2 Cups granulated sugar
3/4 Cup vegetable oil
1/2 Cup finely chopped pecans
2 very large ripe bananas,mashed
1- 8 oz can crushed pineapple with the juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten


Icing

One 1-lb box of confectioner's sugar
One 8-oz package cream cheese at room temperature
6 tablespoons ( 3/4 stick) butter,softened
1 teaspoon vanilla extract
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans


Preheat the oven to 325 degrees


Grease and flour three 8 inch round cake pans. In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs. Stir well with a spoon until batter is smooth.
Pour batter into the prepared pans.  Bake for 26 to 28 minutes, until tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
To make the icing, mix the sugar,cream cheese, butter, vanilla and 1 tablespoon of milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk. 1 teaspoon at a time to achieve the consistency for spreading. Ice between the cooled layers, and on the sides and top of cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.


I still have the newspaper clipping from the "Baltimore Sun". 

ZUCCHINI OVEN CHIPS

1/4 Cup dry bread crumbs
1/4 cup grated fresh Parmesan Cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/4 to 1/2 cup milk skim (milk is a good way to keep it fat free)
2 1/2 cups zucchini slices ( 2 small)  1/4 inch thick slices

Preheat oven to 425 degrees

Combine the first 5 ingredients into a medium bowl, whisk to blend well. Place milk in a shallow bowl. Dip the zucchini slices in milk and dredge in the breadcrumb mixture. Place coated slices on an oven proof wire rack coated  with cooking spray, then place the rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
This is a great side dish in place of french pries, or even a snack instead of potato chips.

*Thanks to Lindsay for this recipe.  

Broccoli & Cauliflower Salad

2  heads of Broccoli
1 head of Cauliflower
10 pieces of Oscar Meyer pre-cooked bacon chopped
1 1/2 cup of shredded sharp cheddar cheese
2 C of Dukes Mayonnaise ( my favorite)
1 small vidalia onion chopped fine
2 T vinegar
1/2 teaspoon of black pepper
1 pack of equal, ( or 2 t of sugar)
salt to taste
Cut Broccoli and Cauliflower to bite size pieces, mix all  remaining ingredients in a large bowl,then add the
Broccoli and Cauliflower.Be sure to mix well .

Place in a container with a lid. Refrigerate at least 4 hours.
 Enjoy!

  

Oven Roasted Rack of Lamb

3/4 cup of Italian bread crumbs
2 tablespoons minced garlic (from a jar)
2 tablespoons finely chopped fresh rosemary( I grow my own)
1 tsp of kosher salt
1/4 tsp black pepper
2 tablespoons extra virgin olive oil

1 rack of lamb
1 tsp salt
1/2 tsp black pepper
2 tablespoons olive oil
1 tablespoon honey mustard salad dressing
2 teaspoons Dijon mustard

Preheat oven to 450.

An iron skillet works best for this dish.

In a flat bowl, combine bread crumbs, garlic, rosemary and 1 teaspoon of salt and 1/4th teaspoon pepper. Toss in the 2 tablespoons of olive oil to moisten.

Next season the rack of lamb all over with the salt and pepper and 2 T of olive oil. Rub the seasonings in with the oil so both sides are covered. Sear the lamb for 2 minutes on both sides. Set aside for a few minutes to cool. Now brush the rack of lamb with the salad dressing and mustard coating. Roll the rack in the bread crumb mixture, you may need to help it a bit and pat it on with your hands. Cover the bones with foil so they will not burn.
Arrange the rack bone side down in the skillet. roast it in the preheated oven for 16 to 18 minutes depending on the degree of "wellness" you like. (cook longer if you like medium well)  Remove from oven and allow to sit for 8 minutes.
The meat should melt in your mouth, hope you love this too.

Low Carb (sugar free) Cole Slaw

2 bags of shredded coleslaw
2 cups of good mayonnaise
1/2 cup of cider vinegar
1/4 tsp salt
12 packs of equal

In a large bowl combine the mayonnaise cider vinegar salt and equal.
Mix this dressing well then toss in the shredded bags of coleslaw.
Mix well and put in a container and allow to be in the fridge several hours before serving.

This is just so good you will never believe there is no sugar.
But if you want to add sugar instead, it would be 2/3 cup sugar for this recipe.

No Chefs Allowed, Just Cooks: Black Eyed Pea Salsa

No Chefs Allowed, Just Cooks: Black Eyed Pea Salsa

classic

Pumpkin Butter

4 cups of pumpkin (canned)
1 cup of brown sugar    
3/4 cup of no sugar added apple juice
1 t vanilla
1 t cinnamon
1 t ground ginger
1 t nutmeg
1/8 t allspice

Place all in a food processor and blend well. Place in saucepan and simmer for 30 minutes until thickened, stirring frequently. Put in jars, or containers and keep in fridge. Use withing 2 weeks.

If you want to make the low sugar version, instead use  1/2 cup of the Splenda Blend for Brown Sugar.
This is tasty on toast, biscuits, and I think it will go wonderful with pork chops, and chicken as well.

Recipe adapted from Fat Girl in a Skinny Body

Pecan Pumpkin Tart (Low Carb Version)

Crust: 1 1/2 c pecans
             2 T white Splenda
             2 T soy flour
             1 egg white
Crust prep: Preheat oven to 375 degrees. In your food processor put the pecans and Splenda and process until very fine. Then add the egg white and blend about 10 seconds more. Press in a tart pan, up the sides evenly. Blind bake 15 minutes. Remove from oven.


Filling:
            2 C canned pumpkin
            1 C heavy whipping cream
            2 whole eggs
            1/4 cup packed Splenda brown sugar blend
            1 1/2 ground cinnamon
            1 tsp ground ginger
            1/4 t allspice
            1/2 t salt
Filling prep: Beat pumpkin, cream, eggs, brown sugar blend, spices and salt until well blended. Pour into the prepared crust and bake for 40 minutes. Remove from oven and cool before serving. 
11 net carbs, 
NOTE: Because I could not find "brown sugar substitute", and had to use the brown sugar blend I decreased the amount to 1/4th cup. If you find the brown sugar substitute the amount is 1/2 cup.  And the carb count will come down to 6.5 nets carbs per serving.
This can also be made with regular sugar, 2T of white sugar for the crust, and 1/2 cup regular brown sugar for the filling.
*8 servings
This tart is amazingly delicious! Top with whipped cream and it's perfect. I swear you can not tell there is Splenda in this. I will make this for Thanksgiving along with traditional Pumpkin Pie for those in the family who don't eat nuts.  

ITALIAN STYLE CHICKEN STICKS

1 cup Italian seasoned bread crumbs
1/2 grated Parmesan
1 1/2 t dried thyme
1 1/2 t dried basil
1 1/2 t dried oregano
1/2 t salt
1/4 t garlic powder
Pinch of ground red pepper
8 boneless skinless chicken breast halves,
cut into 1/2 inch strips
1/2 cup melted butter (1 stick)
Marinara sauce or honey mustard for dipping


Preheat the oven to 400 degrees. In a pie plate , combine the breadcrumbs, cheese and all the dried herbs, salt, red pepper.
Dip the chicken strips in the melted butter, then dredge them in the breadcrumb mixture. Place the chicken strips in a single layer on a lightly sprayed baking sheet.( I use non-stick Reynolds wrap)
Bake for 20 minutes or until the chicken is cooked through. Serve the Chicken sticks hot with marinara sauce for dipping, or use your favorite honey mustard.  Enjoy...Kids love this.  And it's a perfect finger food when the friends come over to watch the game.

No Crust Pumpkin Cheesecake

2 Lb's of Cream Cheese (4 8oz packages) at room temp.
2 large eggs beaten
1 cup Sour cream
1 t vanilla
1 cup Splenda
2 t pumpkin pie spice
1 t cinnamon
1/4 t ground cloves
1/4 t nutmeg
1 1/4 cup canned pumpkin (organic)

This is so simple. And with out the crust, it takes only minutes to prepare.
 Pre-heat oven to 450

In a large mixing bowl place beaten eggs, then add all of the remaining ingredients. With electric mixer on high, beat until smooth.

In an oil sprayed spring-form pan, put the mixture, smooth it out evenly.
Bake for 10 minutes at the 450 temp, then reduce the temp to 200 degrees and bake for 50 minutes.
Once the timer goes off turn the oven off, and prop open a little and leave it alone for 3 hours.
Then carefully remove from the oven and chill before serving. Top with whipped cream (no carb)

This is a rich treat with the taste of the season.
***YOU CAN ALWAYS USE SUGAR!

* NOTE, if you divide into 12 servings, it will be approximately  8 carbs a serving.

Low Carb Cheesecake

1 6OZ Bag of whole almonds
1 stick of butter
1 Cup of Splenda > divided (use 2 T for crust)
1/4 t cinnamon
1 t cornstarch
2 LBs of Cream Cheese
2 Large eggs
1 t vanilla
1 C Sour Cream

Preheat oven to 450 degrees. In a food processor place the Almonds, 2 T of Splenda . Process until very finely ground, then add the melted butter. Process to mix well. Put the almond mixture in a spring form pan and evenly smooth bottom and up the sides a little. Bake in the preheated oven for about 6-8 minutes. Check after 6 minutes to insure it is not burning around edges.
Next in a clean Processor  or with mixer and bowl, add remaining ingredients, mix until smooth. Pour into the prepared and cooled spring-form pan. Bake for 10 minutes at the 450 for 10 minutes, then reduce temp to 200 and bake for 45 minutes. Turn off oven an allow to cool with the door open slightly for 3 hours. Chill.

There are 58 net carbs in the entire cake. 12 servings.  About 5 carbs per serving  ***YOU CAN ALWAYS USE SUGAR IF YOU ARE NOT LOOKING FOR THE LOW CARB VERSION***

Crock Pot Eye Roast

1 5-6 lb Eye Roast
1 large onion rough chopped
5-6 carrots, rough chopped
3 15 oz size cans of whole potatoes
1 can of beef gravy
Montreal steak seasoning

Early in the day:
Place roast in the crock pot, fat side down. Sprinkle the top with the Montreal Steak Seasoning. Pour the can of gravy over the top of the roast.
Spread the onions, carrots and potatoes along the sides of the roast and add 1/4th cup of water.
Turn the Crock pot on low, and let it cook 9 hours.

Note: By pouring the gravy over the roast, it helps to keep it moist on the top. I like to have this assembled by 8am and the crock pot on. This is especially perfect for Sunday.There are left- overs for Monday night, which means no cooking after work. Switch it up and make Hot Roast Beef Sandwiches with left-overs.     

Chicken Salad

6 large skinless boneless chicken breasts

1/2 medium onion

4 stalks of celery

2 cups of water

6 fresh sage leaves

1 t garlic powder

1 t dill (dried)

1 t celery seed

1 t salt

1/2 t pepper

1 t onion powder

1 C of mayonnaise

1 t of dried minced onion

1 T of the broth that the chicken cooked in

salt and pepper to taste. 

In a large skillet put the water and the next 7 ingredients .  B ring to a boil. Cut the chicken into chunks and add to the skillet,cook until done. Remove chicken to a bowl, but cover so it doesnt dry out while cooling.

In a food processer process the fresh onion and celery, and remove to your mixing bowl. Next process the chicken to the point that you like it. (big chunks, or small chunks)

Add the chicken to the celery and onion, mix with a fork. Add the dried onion and then the mayonnaise. Next add the 1T of the broth. Add salt and pepper to taste. 

 Mix well and refridgerate at least 2 hours to allow flavors to mingle.

As a variation, you can leave out the salt and use a rounded teaspoon ( or more) of Old Bay to make it a Chesapeake Chicken Salad.

 



CARAMEL CORN

It's time for the State Fair. And one of my favorite treats is the Caramel Corn. So I thought it would be fun to have it at home any time. But it's addictive, once you start eating it, it's so hard to stop!  Enjoy!

2 Cups brown sugar
2 sticks of margarine
1/2 Cup corn syrup
1 t. salt
1 t. baking soda
15 Cups of popped corn

Boil the first 4 ingredients together for 5 minutes. Remove from heat and add 1 t. baking soda. Mix quickly. Pour hot mixture over the popped corn in a large stainless steel mixing bowl. Mix well and bake at 200 degrees for 1 hour, stirring every 15 minutes. When cool, store in airtight container.
(if you do not have a large stainless steel mixing bowl, you can use a large ceramic bowl but use a butter spray to help keep the popcorn from sticking)

GNOCCHI VERDI

2 packages frozen spinach (10 oz boxes)
1 Cup Ricotta Cheese
2 large eggs
2/3 cup grated Parmesan cheese
1 cup plus 3 T all-purpose flour
1/2 t salt
1/8 t pepper
1/8 t ground nutmeg
Boiling salted water
3 T butter
Cook spinach according to package directions. Drain well;let cool. Squeeze spinach very dry. Chop spinach very fine; place in medium bowl. Stir in ricotta cheese. Add eggs; mix well. Add 1/3 cup of the Parmesan cheese, 3 tablespoons of the flour, the salt , pepper and nutmeg; stir to mix very well. Refrigerate covered 1 hour.
Spread remaining 1 cup flour in a shallow baking pan. Press a heaping tablespoon of spinach mixture between spoon and hand to form an oval gnocchi; place on flour. Repeat until all spinach mixture is used.
Roll gnocchi lightly and gently in flour to coat; discard excess flour. Slip 8-12 gnocchi into the large kettle of boiling salted water; reduce heat to medium.  Cook uncovered until gnocchi are slightly puffed and medium- firm to the touch, about 5 minutes. Remove gnocchi with slotted spoon to paper towel-lined plate; then transfer immediately to greased broil proof shallow baking dish. Reheat water to boiling.  Continue cooking and draining gnocchi in batches until all have been cooked. Arrange gnocchi so that they are in a single layer in the baking dish.
Heat broiler.  Melt butter in a small saucepan. Spoon butter over gnocchi; sprinkle with the remaining Parmesan cheese. Broil gnocchi, 5 inches from heat source, until cheese topping is light brown, 2-3 minutes. Serve at once.

I know this is a bit time consuming, but well worth it.

SALMON, FETTUCCINE & CABBAGE

1 (9-ounce) package of  fresh fettuccine
salt for pasta water
(you can use boxed,just adjust the cooking time)
1/4 cup plus 2 T seasoned rice wine vinegar
2 T vegetable oil
1/2 small head of cabbage shredded (yield 7 cups)
1 cup finely shredded fennel
1T butter or margarine
1 t of house seasoning
1 can (15 oz) salmon, drained, flaked, bones removed
Salt and pepper to taste

Cook fettuccine in lightly boiling water according to package directions. drain
Heat vinegar and oil in large skillet over medium heat. Add cabbage and fennel house seasoning and butter (or margarine); cook until crisp tender, stirring occasionally.
Add fettuccine; toss lightly to coat. Add Salmon; mix gently.
Heat thoroughly, stirring occasionally. Season with salt and pepper to taste. 

I love fennel, and cabbage. together with the salmon it makes such a nice light pasta dish.  
This is a "Mom" tested dish. I made it and took some over to my mother along with a few other dishes, and the one she raved about was this one.  Hope you try it and enjoy as well.

CHICKEN WITH MUSHROOM SAUCE

MUSHROOM SAUCE:
3 T butter or margarine
8 oz. fresh organic mushrooms, sliced thin
3 T all-purpose flour
1 1/2 cups chicken broth
1 T minced chives
1 T minced parsley
1 t Dijon mustard
1/2 t salt
1/8 t freshly ground pepper
1/2 cup sour cream

CHICKEN:

1 T vegetable oil
4 boneless skinless chicken breast halves
4 slices ham
4 slices Monterey Jack cheese
2 English muffins, split and toasted
1/2 red bell pepper  , cut into thin strips

For mushroom sauce, melt butter in a medium saucepan over medium heat. Add mushrooms; cook until tender. Remove with a slotted spoon; set aside. Stir flour into pan, cook until bubbly. Slowly whisk in broth.
Add mushrooms, chives, parsley, mustard, salt and pepper. Cook, stirring constantly, until thickened. Stir in sour cream; heat until hot.
DO NOT BOIL. Keep warm on very low heat.
For Chicken, heat oil in large skillet over medium heat. Add chicken, cook, turning occasionally about 8 minutes or until chicken is browned and no longer pink in center.
Reduce heat to low; place ham, then cheese on chicken. Cover and cook 1 to 2 minutes or just until cheese melts. Place chicken on English muffins. Spoon over chicken and top with pepper strips.
4 servings.