Pecan Salmon

Pecan Salmon

This is a quick and family-pleasing recipe for dinner any night of the week!  Enjoy!

Four 6 - 8 ounce salmon fillets

Salt 

Pepper

2 Tablespoons Grey Poupon Dijon Mustard ~ I especially like the Harvest Course Ground 

2 Tablespoons Melted Butter

2 Tablespoons Honey

2 Teaspoons Fresh Parsley

1/4 Cup of Bread Crumbs

1/4 Cup of Pecans

Sprinkle the salmon fillets with salt and pepper.  Place fillets in a greased 13 X 9 X 2 inch

pan (skin should be side down).  Combine the mustard, butter and honey.  Brush on the fillets.

In a separate bowl, combine chopped pecans, chopped parsley and bread crumbs.  Spoon this mixture evenly over fillets and bake at 450 degrees for 20 minutes or until desired texture is reached. 

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Easy Greasy Fries

Easy Greasy Fries

potatoes -- 1 large per person (I like russets for fries)

canola oil

salt

It's that simple!

Evan begs me for french fries!  I realize there is a lot of oil & we try not to fry very often, but who can resist a plate of homemade fries! Now, this is the simple version! No fancy spices, though you could sure add some!  No, fancy batters, though you could always go for an egg wash & flour.  This is just plain old potatoes, oil & salt!

So, peel your potatoes and cut into thin slices.  Now, if you think of it ahead of time, they say that chilling them overnight in a cold icebath makes them more crunchy and takes away some starch.  I think they are fine just cut & put in the hot oil.

Heat you heavy skillet on Med/High heat with enough oil to just cover the fries.  When it's just ready to sizzle drop in the potatoes. ( You can test by putting the end of a wooden spoon in and see if it bubbles.  Or, just put a little drop of water and see if it crackles.)

Let them get golden brown on one side & then turn them to keep them perfect on all sides.  They are done when fork tender.  I usually have to do two batches & the first batch is usually 1/2 gone before dinner, but that's the fun of fries!  Add salt just as soon as they come out of the oil.  Now, don't cover or they are sure to get soggy!

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Spaghetti & Meatballs Mama

Spaghetti & Meatballs Mama

For Sauce:

box of your favorite pasta

2 15 oz cans tomato sauce

1 15 oz can petit diced tomatoes

1 6 oz can tomato paste

2 cloves garlic, minced

1/2 yellow onion, diced small

2 tbls EVOO

dried or fresh basil

dried or fresh oregano

1/3 c red cooking wine

pinch of sugar

S&P

For Meatballs:

1 pound hamburger

1 pound Italian sausage

2 beaten eggs

1/4 c dried onion flakes

3/4 c Italian bread crumbs

1/2 c milk

1/2 c parmesan cheese

more basil & oregano

What man doesn't love spaghetti & meatballs!  It just fills you up & warms the soul!  Seems like whenever Russ comes back from being on a mission trip, he is just craving meatballs!  It's a very simple recipe with an easy homemade sauce too!

Meatballs first! We'll get them going & get them in the oven!  So, simply whip the 2 eggs first and then add in all the ingredients for you meatballs.  Ok ladies, you just have to get your hands in there! Mix it all up and it should be fairly wet, this will allow your meatballs to be nice & moist.  This is one of the few times I like to substitute dried onion for real, but it works for the meatballs!  Now, get a cookie sheet out and preheat the oven to 350.  Create a work station with your bowl of meat & your cookie sheet beside you.  Gently roll the meatballs into your preferred size, but I like to keep mine fairly small like you see above, and place them on the cookie sheet.  Put them in the oven and bake about 25 - 30 minute or until just barely cooked through (we are going to let them simmer in the sauce, so they can finish cooking).  Half way through cooking give them a roll to brown all sides.  It will be ok if their shape is a little off!  When you put them in the sauce, you'll never know!

Now, the Sauce!  While the meatballs are cooking, heat EVOO in a heavy pan on Med/High heat.  Now, add in the onion & garlic and saute until onion just turns translucent, about 3-5 minutes.  Deglaze with cooking wine (I keep making mention of this, but cooking wine is simply wine with salt, it's no good for drinking but perfect for cooking.  All the alcohol will cook out).  Add in diced tomatoes, sauce & paste.  Now, I like a lot of basil, a good palm full, or about 2-3 Tbls... but, it's up to you.  Plus, about 1 Tbls of oregano, S&P and a good pinch of sugar.  You can substitute for fresh herbs as well, but you will need to increase the amount.  Now, it's time to reduce the heat & just let it simmer.  You'll have to give it a taste & adjust seasoning to your liking!

Once the meatballs are barely done, I like to gently place them in the sauce.  Now, just let it all simmer to marry the flavors & stir very carefully.  It can simmer as long as you like.  Right before eating, prepare your favorite pasta!  You can use this sauce recipe for any of your favorite Italian dishes!

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Marinated Pork Chops

Marinated Pork Chops

1/3 c Balsamic Vinegar

1/3 c Soy Sauce

1/3 c Worcestershire Sauce

3 Cloves Garlic, pressed

Juice of 2 limes

4-6 Pork Chops

S&P

A good marinade is the secret to wonderful meat!  This is a combo that I like to use for pork chops.  If you substitute the Worcestershire Sauce for Red Cooking Wine, you will have one I like for chicken!

So, in a Ziploc bag dump all the ingredients & add 4-6 pork chops.  For more, simply double the recipe.  Lay the pork chops flat in a baking dish & marinate in your fridge for at least 3 hours.  I prefer about 6 hours, but not overnight.  Turn the Ziploc bag about half way through.  

Prior to cooking, Salt & Pepper the chops.  Then, brush lightly with EVOO before grilling them. For good side dishes, check out the recipes on "Down Home"!

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Slow Cooked Italian Beef

Slow Cooked Italian Beef

4 pound sirloin tip

1 jar whole pepperoncinis

1/2 can beef broth

1 package zesty Italian Dressing

dried basil & oregano

S&P

This is a crock pot recipe!

There are few crock pot recipes that I really like, but this is one of them!  It started out as an easy church potluck that a friend use to bring & quickly grew to be one of our crowd pleasers!

You can really do this same recipe with various sizes & cuts of meat.  Sirloin tip is a little more costly, but guaranties you a tender result.  You can use plain old rump roast, be be prepared to cook it a little longer.

Place the meat in the crock pot.  Now, add drained  pepperoncinis and reserve a few for the top before serving.  Add the beef broth, Zesty Italian dressing & a few good shakes of basil & oregano.  S&P and you are done!

Put the crock pot on low for 8-10 hours & let it do it's thing!  Once it's tender, you can drain off some of the broth & use for au jus on the side. Serve on hoagies with a big dollop of sour cream.   My husband loves it the next day over rice!! 

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Ravisagna? Or, Lasanioli?

Ravisagna? Or, Lasanioli?

your favorite spaghetti sauce (Home Made Spaghetti Sauce)

2 bags frozen cheese ravioli

1 pound Italian saugsage

1 bag Italian cheese blend

1 bag mozzarella

It's a fast & easy version of lasagna. It's also quite a bit cheaper!  This recipe is done for the "Hungry Man" with Italian Sausage, but I've also done it with a layer of spinach for the ladies!

Here we go!  Prepare Ravioli according to the package, minus two minutes.  Do not overcook!  Then, drain & rinse, to keep from sticking.  Now, set aside.

Next, brown the Italian sausage in a skillet.  While the meat is cooking, just heat up your favorite sauce or follow my sauce recipe for Spaghetti and Meatballs.

Your ready!  Set up an easy station to build your Ravisagna.  Start with the sauce, the add a layer of ravioli, followed by a layer of cheese.  Continue this process, making sure to add one layer of the Italian sausage in the middle.  When you get to the top, cover with mozzarella.  Bake at 350 for about 50 minutes to 1 hour.

Here is a tip!  Make sure to include a good amount of paste in your sauce, so it won't be runny.  Don't go overboard on layering the sauce either!  Just a nice thin layer, as pictured above.  You can always save the extra sauce to serve on the side.  This will insure that your pasta stands up nice & thick.  It's a real crowd pleaser!

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Oh My, Garlic, Lemon, & Olive Chicken

Oh My, Garlic, Lemon, & Olive Chicken

chicken pieces, bone in & skin on (I chose: 2 large breasts, split in 1/2 and 4 thighs.  Just select what your family likes & what will make a full pan.)  

4 strips of bacon

3 whole heads of garlic

4 cloves of garlic, minced

1 onion, diced

1 red pepper, diced 

2 cups chicken broth

3/4 cup white cooking wine (can be omitted)

1 tbls flour, plus more for thickening

1 bay leaf

3 whole cloves

3/4 cup olives, kalamata or green

juice of 1 lemon

salt & pepper

optional: 3 tbls butter for gravy

When I heard about all these tastes together, I just had to give it my own twist & try it out on my family.  After traveling the world, we like our food full of flavor & this one fits the bill perfect.  Believe it or not, the garlic is not over-powering!  You are not actually eating the whole heads of garlic, they just put forth a great fragrance into the gravy! All the flavors blend together, without any certain one emerging the strongest... it's just savory & bursting with taste.

In a large, heavy & deep skillet... fry the strips of bacon on medium high heat.  Be careful not to let them burn or for the their drippings to get to dark, as this is this grease we will use for the next step.  After cooking, remove bacon, crumble & set aside for a garnish at serving time.

Now, time for the garlic!  Simply cut off the top 1/3 of the garlic, leaving the root section in tact.    Time to brown them on both sides over medium heat in the bacon grease, approx 3 minutes on each side. Then, remove to a reserve plate.  Time for the chicken!  First, salt & pepper all pieces of chicken.  If your bacon did not yield enough grease, add in 2-3 tablespoons of E.V.O.O. (Extra Virgin Olive Oil).  Brown chicken on all sides, approx 10 minutes.  If your pan is small, you might need to do this in 2 batches to prevent over-crowding, adding extra oil as needed.  Then, remove chicken to the plate with the garlic.

Veggie time! Saute the onion, red pepper & minced garlic on med- high heat for 5 minutes.  Then, sprinkle in the tablespoon of flour & cook one minute more, working the flour into the veggies.  Now, add in the chicken broth, lemon juice, cooking wine, bay leaf & cloves. Add in pepper to your families liking and salt, but go easy on the salt if using broth with sodium or the cooking wine. (Salt is added to cooking wine to make it unfit for drinking, but perfect for cooking) Next, transfer the chicken & golden garlic heads back to the pan.  Cover, and simmer low for approx 30 - 40 minutes or until juices run clear (this will vary depending on the size of your chicken pieces.)

Once finished, remove chicken & garlic heads to serving platter and discard bay leaf & cloves.  Add in the olives to the pan sauce & cook for 3 minutes more, then reduce heat to low.  Finally, you can leave your sauce thin or I like to thicken mine up like gravy.  To do this, using a small sauce pan, melt 3 tablespoons of butter. Then, briskly stir in 2-3 tbls of flour for 1 minute over med-high heat (it will look very thick at this point & that's just fine).  Using a large spoon, transfer approx 1/2 a cup of pan juices to the mixture & stir rapidly.  (Continue adding juices 1/4 cup at a time until it's the consistency of thick gravy.)  Now, add the thick mixture back to your pan sauce.  Return heat to high for 2-3 minutes until a low boil emerges, stirring rapidly, and watch the gravy thicken up beautifully! Salt & pepper to taste

For the grand finale... pour the gravy over the top of the chicken & garlic, which are just for looks at this point, and sprinkle with bacon crumbles.  I served mine over jasmine rice, but mashed potatoes would also be wonderful!  It looks beautiful, smells amazing & even my boys just couldn't put their forks down.

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Loaded Baked Potato Salad

Loaded Baked Potato Salad

potatoes -- 1 bag red potatoes

butter

heavy cream (or milk if you have to)

milk

sour cream

salt & pepper

toppings:

crumbled bacon

green onions, chopped thin

Monterrey jack cheese, shredded

My oh my!  These potatoes seem to always get raved about...especially from the men & children.   They are so easy & can be substituted however you like.  At this point, I need to stop & confess!  I actually rarely measure things, unless I'm baking.  So, when creating this website came about, I had to really stop & think.  Now with this one, there is just no measuring required.  I'll explain.

First, you boil your red potatoes with the skins on.  (Now, you could use any potatoes, and I have, but I like the skins on with the red ones best).  Make sure not to over boil them, just to fork tender.  Drain off ALL the water.

Next, you are now creating everything you like about a loaded baked potato.  So, you can use the list above or substitute in your families favorites!  Here is what I do... YOU ARE NOT MASHING the potatoes, rather chopping them & allowing some to smash along the way.  I simply but 2 knives in the pan & go at it until they are falling all apart.  So, it's kind of like chunky mashed potatoes!

Now, while they are hot, add in butter (about 1/2 a stick) and your sour cream (start with 1/2 a cup). Then,  slowly add equal parts of your heavy cream & milk until you have a nice thick consistency.  Because no bag of potatoes is the same, we simply can't give measurements for this.  Just go slow, starting say with 1/2 a cup at a time. Then, salt & pepper to taste.  Add more sour cream too, until it suits your family. (Yes, you can use margarine & skim milk, but I promise it will not be the same!)  Next, stir in 1/2 of your shredded Monterrey jack cheese, reserving 1/2 for the top.

If you are not yet ready to serve, simply cover with foil & wait to add the toppings. You can keep this warm in a very low oven or use the microwave to reheat.  When you are ready to serve, smother the top with cheese, crumbled bacon & green onions!  It's just amazing!  It has a wonderful crowd appeal & it's perfect for a cookout too.

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Bacon Wrapped Jalapeno Poppers

Bacon Wrapped Jalapeno Poppers

   

12 - 15 jalapenos

8 oz cream cheese

8 oz cheddar cheese (med or sharp)

12 - 24 slices bacon (depending on size of jalapenos)

3 tbls favorite salsa

1 tsp cumin

1 clove garlic, minced

S & P

toothpicks

I must confess!  One of my all time favorite late night snacks... Jalapeno Poppers dipped in red pepper, or any other, tangy jelly.  Mmmmm!  So, I created my own version here & the guys went nuts over them.  I only made one tray full & they were gone in like 2 minutes!

Here we go!  Preheat oven to 400.  Then, wash & half your jalapenos.  Next, it's time to de-seed & de-vein them (simply look at my picture to the right).  Hold your jalapeno in your hand &  use a small spoon to scrape out the seeds & veins.  You are getting rid of some of the heat, so you can leave a few seed if you choose.

To make the filling, combine all the remaining ingredients in a bowl.  Easy goes it with the salsa, so your filling doesn't get runny.  Then, use a small spoon to stuff the cavity of the jalapeno.

Finally, take a strip of bacon and tightly wrap the jalapeno.  You can use the whole strip, 3/4 a strip or even a half, depending on the size of your jalapeno.  Then, secure the bacon with a toothpick & place them on a cookie sheet.  You will be surprised how easy they stay together.

Place the pan  in the oven.  (You might note that I put foil on my pan, as they will leak & it makes for an easy clean up).  Now, you'll need to watch them close.  They can take 30-40 minutes.  It totally depends on your bacon, as thicker bacon will need to cook longer.  You are looking to see when the bacon is finished & they are ready to go.

Once they are cooked, slowly remove them from the tray so the foil doesn't stick &  get ready for them to vanish!  These poppers are perfect for a football game snack or any other party.  They hit the spot!

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Low Country Crawfish & Shrimp Boil

Low Country Crawfish & Shrimp Boil

quantities may very depending on number of people! This is 4-6

large package of frozen crawfish (unless you live by the coast, we all know fresh is better!)

large package shrimp (Can be peeled or unpeeled, peeled makes one of the items easy for the kids)

6-8 potatoes, red or yellow & halved (at least 1 per person)

4-6 ears of corn, shucked & halved 

1 package hot sausages, fresh & uncooked

1 lemon, halved

1 package crawfish boil seasoning (mine came with the package or ask at meat counter)

3 tbls Old Bay Seasoning

1 very large stock pot, filled 1/2 way with water!

Oh yeah.... and lot's of melted butter & wipies!

Well... I finally did it!  Don't ask why it took me 18 years of marriage, but this Midwest girl finally got up the nerve to make her southern husband a Low Country Boil!  Well, I did use frozen crawfish, which I wouldn't tell a native from Louisiana about, and that made the whole process a little less frightening!  (That was very unlike the live crab I attempted to fix some years ago in Spain. Without realizing you should slowly bring the crab to a boil, I threw him in a hot pot of water & he grabbed for the sides & the rest of the story just isn't pretty!)

So, get your largest stock pot & bring it to a boil 1/2 way with water.  Add your lemon, crawfish boil seasoning (or crab if that's in the budget) & the Old Bay as well.  Now, boil potatoes for 5 minutes.  Then, add in the sausage for 5 minutes longer, followed by the corn for ... you  guessed it, 5 more minutes.  Now, it's time to add your rinsed and cleaned (pick loose parts & shells) crawfish to the pot!  They are also going in for 5 minutes, followed by the shrimp for 2-3 minutes.  Now, turn off the pot & remove from the heat.  (true southerners usually let it all sit for a good 30 minutes now, but I prefer to drain & eat... up to you) 

It's time to give it a drain in a colander & then dump it in to your platter of choice!  If you want to stay in the true tradition of things, line your table with newspaper and just sling it across the middle of the table.  I remember the first time Russ' Aunt Pat did that for us, with crab from the coast of Georgia, & it was a sight to behold. (just like me trying to crack the crabs!)

That's it!  I like to serve it with melted butter & cocktail sauce too!  It's so fun, crawfish are super economical & a great cultural experience.  Don't forget to pass out bowls to discard the shells & having wipies on hand isn't a bad idea either!  Believe it or not, I can't wait to do it again!

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Hungry Man Meatloaf

Hungry Man Meatloaf

2 1/2 pounds ground beef

2 eggs, beaten

3/4 c milk

1 c oats

1/3 c dried onion flakes

1 tsp ground sage

1 tsp thyme

2 tbls parsley

S&P

TOPPING:

3/4 c catsup

4 tbls brown sugar

2 tbls dry mustard or your favorite spicy one!

Meatloaf!  Well, it's just a staple for an American kitchen anyway.  It's my moms favorite thing, especially when turned into a meatloaf sandwich the next day!

This is a very short recipe & timeless too!  Dump all the ingredients into a bowl and mix....yes, with your hands.  Then, dump it into a 9X13 pan or any pan can work.  Now, shape it into... a loaf!

Place into a 350 degree oven for 50 minutes or until it is almost cooked through.  Then, mix together the topping ingredients & spread on top of meatloaf. Return the pan to the oven.  Now, continue cooking another 15-20 minutes, until a knife in the middle lets you know it's done.

A great comfort food & leftovers for the week!

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Mary's Coca~Cola Pot Roast

Mary's Coca~Cola Pot Roast

2 - 3 lb. roast (of your choice)

2 cans cream of mushroom soup

3 bay leafs

1 package dry onion soup mix

1 large sliced onion

any amount desired of:

petite carrots

celery 

chunked potatoes 

12 oz. can Coke Classic

Here's a fun recipe from a woman I think is just extra special!! Pastor Mary McIver, one of our contributors, passed this one along for me to share with you. This  might even be a way to get the pickiest of kids to eat their veggies, especially when they find out your added a whole can of coca~cola!

Place the roast of your choice in a large roasting pan with a tight-fitting lid.  In a separate bowl, whisk together the 2 cans of soup and Coke.  Set aside.  Sprinkle the dry onion soup mix over roast.  Add Coke and soup mixture by pouring over top of roast.  Place sliced onions in roasting pan.  Add 3 bay leafs.  Add the raw vegetables or wait approximately 

1/2 hour and cook until tender.  

Bake at 400 degrees for approximately 2+ hours (more or less depending on size of roast and personal preference of tenderness of *roast).    

*Look for a cut with marbling (white ribbons of fat) evenly distributed throughout the beef.  This makes the beef roast fall apart as it cooks.  Too much fat and the meat is grisly, too little fat and the roast turns out dry and tough.  If you can, buy a premium cut from the shoulder center.

*The Coke is a "natural" meat tenderizer and adds such a unique flavor.  You will love it! 

*May also be served over a bed of white rice.

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