Happy New Year Everyone!!! Isn't it good to have a New Year to look forward to, even in despair we have 'hope' thanks to the One who calls us the "Apple of His Eye" ~ God surely has a plan for you and I each day.
SO, ON TO FOOD TALK:). Now, you might think that I would start the new year off with some 'healthy' recipe right??? Well, I am 'kind of', a different kind of healthy is what I'm proposing to you, one that speaks of looking ahead to VALENTINES DAY ~ that's right, Valentines Day. My personal FAVORITE:). I want to offer you some Springlike flavors to serve on a beautiful tray to all of those you love and feel loved by ~ something that takes you out of your box, stands out and says 'WOW'!!!
Today we're talking:
SUZI'S CITRUS BARS
1 (14 oz) can sweetened condensed milk
1 T. FRESHLY GRATED Lemon zest
1/2 cup FRESH SQUEEZED Lemon juice (about 3 lg. lemons)
1-1/2 lightly rounded cups graham cracker crumbs (about 25 squares)
3/4 cup all-purpose flour
1/3 cup WELL packed light brown sugar
1/2 tsp. baking powder
1 stick PLUS 1 Tablespoon real butter, melted
In a small bowl, mix your sweetened condensed milk, lemon zest and lemon juice, set this all aside.
In a large bowl, mix your cracker crumbs, flour, brown sugar, baking powder & salt. Now stir into this your melted butter and mix with a fork until crumbly.
Lightly press half of the crumb mixture into a greased 9inch square baking dish. Pour lemon mixture over this crust; sprinkle the remaining crumbs evenly over the lemon mixture. Bake at 375 for 20 to 25 minutes, cool on a wire rack.
THERE! NOW, these are ABSOLUTELY DELICIOUS, buttery, tender, creamy, tart, sweet, did I mention buttery, lol! They are going to tell your loved ones "WOW, she was thinking outside the box". Enjoy.
It always amazes me how I go along in a day and think that 'this' is how my day will go ~ and then suddenly God shows me contrary to what I might think HE is still in control of my life and it's not in a 'box', it's in His hands. SO, He gives me things in my day that make me think "WOW" ~ and sometimes that doesn't 'taste' so good. But then, when it all begins to come together, when the day or the week or the year is complete, I look back and I know He loves me SOOO much, look where He has brought me, He's brought me out of the 'box'! So, don't live your New Year in a box, you might think it's safe and secure there, but risk being excited, try new things, enjoy your second to second moments and those who share them with you. Go into your kitchen and praise God and love on your family, your dear friends ~ give them something that takes them 'outside the box', they'll thank you one day for that 'thinking outside the box' kind of love. From my house to your house, 'thank you' for joining me here.
Monday, January 16, 2012
Thursday, September 15, 2011
Why Would People Cook "THIS WAY"
It's been SO long since I've taken the time to "Blog":), but I hope you haven't given up on me, life happens doesn't it, wow! SO, back to Suzi Talks Food, let's have a little "chat", shall we ~ about "spice"...yes 'SEASONING' one's food is a pet peave of mine in recipe's, it's time we talked.
Over the years I have tried COUNTLESS recipe's, others delicate creations from casseroles to tenederloin, and I have sought out award winning, even 10 star recipes ~ but I am STILL amazed that when I bite into these 'award winning 10 star' beauties and they taste like, well, 'not much'. Sure, there is texture, but they have neither 'enhanced' the natural flavors of the ingredients in their dishes, nor have they sent them over the top with simple but bold spice blends.
I understand, not every person likes spice, and for that person I suggest a diet of constant chicken soup and bread, because 'food' was meant to be explored and tested and enjoyed and served with pride to our family and friends. Food is full of art and loves to tickle your senses with new and colorful, flavorful aspects of life's bounty. Don't serve 'dull' food, please don't ~ make your time with food fun and gorgeous, but MOSTLY serve it WITH FLAVOR.
HERE'S AN EXAMPLE, try this recipe: A Pork Tenderloin roast, about 3 to four pounds at most. Pat it completely dry with paper towels, all over dry (and remember often there are two 'pieces' of roast twisted or tied together, take them apart to season, then you can tie back together or leave seperated). In a small bowl, mix the following spices: 3 Tablespoons each of garlic powder, onion powder, herbes de provence (an herb mix you can find in any spice area in your grocer), now add a tsp. each of dried mustard powder and fresh cracked black pepper. Finally add 1/2 tsp. of kosher salt. Stir all your spices together, rub onto your dry roast and rub, rub rub it ALL over. Wrap the roast and put into the fridge for at least two hours. A half hour before roasting, take meat from fridge and let set out to allow the muscle to relax in the pork. On a shallow roasting pan roast your pork tenderloin in the oven at 450*degrees for 10 minutes, THEN TURN TEMP down to 300 *degrees until the internal temp on meat reaches 140 degree's, now, cover it and let it set 15 full minutes. Uncover and slice medallions of FLAVORFUL deliciousness!!! Serve it with a simple rice or potato dish and a lovely green and red salad ~ you're going to make people think you are brilliant in the kitchen, I promise.
THERE, try it, or try it on chicken or try it on beef ~ just 'spice up your life' because people may be wondering 'Why Would People Cook This Way":) Now, go cook some loving spice into that kitchen of yours, c'mon ~ I still believe we can 'do all things through Christ Who strengthens us'. I know without question the Lord has enhance my life and spiced it up with some glorious riches I don't deserve. It's a 'good thing':)
Over the years I have tried COUNTLESS recipe's, others delicate creations from casseroles to tenederloin, and I have sought out award winning, even 10 star recipes ~ but I am STILL amazed that when I bite into these 'award winning 10 star' beauties and they taste like, well, 'not much'. Sure, there is texture, but they have neither 'enhanced' the natural flavors of the ingredients in their dishes, nor have they sent them over the top with simple but bold spice blends.
I understand, not every person likes spice, and for that person I suggest a diet of constant chicken soup and bread, because 'food' was meant to be explored and tested and enjoyed and served with pride to our family and friends. Food is full of art and loves to tickle your senses with new and colorful, flavorful aspects of life's bounty. Don't serve 'dull' food, please don't ~ make your time with food fun and gorgeous, but MOSTLY serve it WITH FLAVOR.
HERE'S AN EXAMPLE, try this recipe: A Pork Tenderloin roast, about 3 to four pounds at most. Pat it completely dry with paper towels, all over dry (and remember often there are two 'pieces' of roast twisted or tied together, take them apart to season, then you can tie back together or leave seperated). In a small bowl, mix the following spices: 3 Tablespoons each of garlic powder, onion powder, herbes de provence (an herb mix you can find in any spice area in your grocer), now add a tsp. each of dried mustard powder and fresh cracked black pepper. Finally add 1/2 tsp. of kosher salt. Stir all your spices together, rub onto your dry roast and rub, rub rub it ALL over. Wrap the roast and put into the fridge for at least two hours. A half hour before roasting, take meat from fridge and let set out to allow the muscle to relax in the pork. On a shallow roasting pan roast your pork tenderloin in the oven at 450*degrees for 10 minutes, THEN TURN TEMP down to 300 *degrees until the internal temp on meat reaches 140 degree's, now, cover it and let it set 15 full minutes. Uncover and slice medallions of FLAVORFUL deliciousness!!! Serve it with a simple rice or potato dish and a lovely green and red salad ~ you're going to make people think you are brilliant in the kitchen, I promise.
THERE, try it, or try it on chicken or try it on beef ~ just 'spice up your life' because people may be wondering 'Why Would People Cook This Way":) Now, go cook some loving spice into that kitchen of yours, c'mon ~ I still believe we can 'do all things through Christ Who strengthens us'. I know without question the Lord has enhance my life and spiced it up with some glorious riches I don't deserve. It's a 'good thing':)
Thursday, December 9, 2010
Dinner Still Has to Be Made Today, Tomorrow, Etc
Well, they are here ~ the holidays have arrived. We've cooked, and eaten:), our hearts out over Thanksgiving, now...we must forge ahead toward Christmas. We have less energy, and several more ways in which to spend it, but DINNER STILL CALLS US to duty. Now, for me, it's a joy, for some it is basically a duty and sometimes even a hardship. So, I'm here to encourage you ~ you CAN go to work either in or outside the home, you can put up the Christmas tree, you can shop for Christmas presents, and you CAN still swing into the grocers and come home and whip up dinner!!! I promise:).
The good news here is that it doesn't have to be processed food or an all nighter in the kitchen. You can pour a glass of beautiful red wine, put on some Christmas music and 'enjoy' a little prep work before you gather your family together. OR, you can enlist everyone in your family to help you with the meal, giving them each encouragement to do their own little prep work (or save them for the 'clean up')! No matter what direction you take, breathe deep and enjoy, gathering your spouse or your family to sit with you over a quick but DELICIOUS dinner is an 'opportunity'.
SO, lets get down to the core here, we're talking simple, yummo, and home-made. You'll need a whole uncooked chicken, cut up, from your local grocery. You'll need some mayonnaise, and some leftover herbed bread croutons from either your Thanksgiving stuffing or from a salad seasoned crouton, crush them all up with a rolling pin or in a blender. Now you'll need a great heavy duty baking dish (sprayed) and you'll need to heat your oven to about 450degrees F.
Now, with your own method (I like to use plastic disposable food gloves), coat your patted dry chicken pieces generously with your mayonnaise, then toss and coat thoroughly in your crushed stuffing/crouton crumbs. Place in your sprayed baking dish, about an inch apart. Toss in your pre-heated oven and bake for about 45 minutes (turning once half way through)or until largest piece, in it's thickest part, tests 165 using a meat thermometer (juices should run clear).
While your chicken is 'oven frying', start your side dish. What is it you ask??? I prefer two things with this dish, especially when I'm BUSY ~ make a salad and bake a potato in the microwave. Keep it simple. Toss some greens in a bowl, add the kitchen sink grouping of fresh vege's that are still edible, and make a simple vinaigrette for them. The baked potato needs no explanation here;).
It's DONE ~ that's it...you have a whole meal prepped and cooking in 15 minutes flat. Sit down, finish your glass of wine, enjoy some laughs with the fam while they are "setting the table", and dinner will be on in less time than you could have gotten into a restaurant. And CERTAINLY better tasting than a drive-thru meal and better for you AND your family.
Clean up is two dishes and a couple of utensils ~ how sweet is that for a Holiday moment. There, Christmas can come with all of it's joy and all of it's chaos, and dinner will NOT get in your way ~ at least for today;)! Enjoy ~ your family, your friends, your moment...it's all we are given. Godspeed, from our kitchen to yours!
The good news here is that it doesn't have to be processed food or an all nighter in the kitchen. You can pour a glass of beautiful red wine, put on some Christmas music and 'enjoy' a little prep work before you gather your family together. OR, you can enlist everyone in your family to help you with the meal, giving them each encouragement to do their own little prep work (or save them for the 'clean up')! No matter what direction you take, breathe deep and enjoy, gathering your spouse or your family to sit with you over a quick but DELICIOUS dinner is an 'opportunity'.
SO, lets get down to the core here, we're talking simple, yummo, and home-made. You'll need a whole uncooked chicken, cut up, from your local grocery. You'll need some mayonnaise, and some leftover herbed bread croutons from either your Thanksgiving stuffing or from a salad seasoned crouton, crush them all up with a rolling pin or in a blender. Now you'll need a great heavy duty baking dish (sprayed) and you'll need to heat your oven to about 450degrees F.
Now, with your own method (I like to use plastic disposable food gloves), coat your patted dry chicken pieces generously with your mayonnaise, then toss and coat thoroughly in your crushed stuffing/crouton crumbs. Place in your sprayed baking dish, about an inch apart. Toss in your pre-heated oven and bake for about 45 minutes (turning once half way through)or until largest piece, in it's thickest part, tests 165 using a meat thermometer (juices should run clear).
While your chicken is 'oven frying', start your side dish. What is it you ask??? I prefer two things with this dish, especially when I'm BUSY ~ make a salad and bake a potato in the microwave. Keep it simple. Toss some greens in a bowl, add the kitchen sink grouping of fresh vege's that are still edible, and make a simple vinaigrette for them. The baked potato needs no explanation here;).
It's DONE ~ that's it...you have a whole meal prepped and cooking in 15 minutes flat. Sit down, finish your glass of wine, enjoy some laughs with the fam while they are "setting the table", and dinner will be on in less time than you could have gotten into a restaurant. And CERTAINLY better tasting than a drive-thru meal and better for you AND your family.
Clean up is two dishes and a couple of utensils ~ how sweet is that for a Holiday moment. There, Christmas can come with all of it's joy and all of it's chaos, and dinner will NOT get in your way ~ at least for today;)! Enjoy ~ your family, your friends, your moment...it's all we are given. Godspeed, from our kitchen to yours!
Saturday, September 18, 2010
What is Autumn Without a New "SuziCake"
I wanted to add a nice Autumn dessert to the post about my Stuffed Pork Chops, but forgot;)!. BUT this is the PERFECT addition to that meal, the ultimate in easy, freeing up your time to enjoy your family and friends at your table!
I call these "SuziCakes" because they are my rendition of the old "Dump Cakes" and one's I've altered to enjoy for our personal tastes. Make them your own, family will love you all the more for bringing it home!
Autumn Harvest SuziCake
Use a 9x13 cake pan, greased. Bake at 375 degrees F. for 35 to 40 minutes, until nicely golden and bubbly.
1 Duncan Hines Spice Cake Mix
2 cans of Apple Pie Filling (GOOD brand), scrape every last drop out of can
1/2 tsp. of GOOD brand Cinnamon
2 sticks of real butter, melted
Put your apple pie filling in the bottom of your greased pan, sprinkle with your Cinnamon. Sprinkle your dry cake mix EVENLY over the top, gently spreading the dry mix so it is indeed even. Now, pour your melted butter over the top, as evenly as you possible can, then GENTLY tamp down the cake mix so it is covered well in the drizzled butter and into the pie filling. DO NOT over press, just ligtly and evenly. Now bake and enjoy. LOVE this served with vanilla bean ice cream:)
YOU CAN: sprinkle 1/2 cup of finely chopped pecans or walnuts over the top of the 'pie filling', and then just proceed with the rest of the recipe. When it's out of the oven and mostly cooled you can 'lightly drizzle' some MilkyWay Caramel ice-cream Topping over the cake and it is OHHHHH so good;)!
Another favorite variation I've made and love is a Duncan Hines Carrot Cake mix, using PEACH PIE FILLING (2 cans) ~ GREAT combo, and I love it at Easter. ENJOY my Sweets;)!
I call these "SuziCakes" because they are my rendition of the old "Dump Cakes" and one's I've altered to enjoy for our personal tastes. Make them your own, family will love you all the more for bringing it home!
Autumn Harvest SuziCake
Use a 9x13 cake pan, greased. Bake at 375 degrees F. for 35 to 40 minutes, until nicely golden and bubbly.
1 Duncan Hines Spice Cake Mix
2 cans of Apple Pie Filling (GOOD brand), scrape every last drop out of can
1/2 tsp. of GOOD brand Cinnamon
2 sticks of real butter, melted
Put your apple pie filling in the bottom of your greased pan, sprinkle with your Cinnamon. Sprinkle your dry cake mix EVENLY over the top, gently spreading the dry mix so it is indeed even. Now, pour your melted butter over the top, as evenly as you possible can, then GENTLY tamp down the cake mix so it is covered well in the drizzled butter and into the pie filling. DO NOT over press, just ligtly and evenly. Now bake and enjoy. LOVE this served with vanilla bean ice cream:)
YOU CAN: sprinkle 1/2 cup of finely chopped pecans or walnuts over the top of the 'pie filling', and then just proceed with the rest of the recipe. When it's out of the oven and mostly cooled you can 'lightly drizzle' some MilkyWay Caramel ice-cream Topping over the cake and it is OHHHHH so good;)!
Another favorite variation I've made and love is a Duncan Hines Carrot Cake mix, using PEACH PIE FILLING (2 cans) ~ GREAT combo, and I love it at Easter. ENJOY my Sweets;)!
MY "Stuffed Pork Chops" ~ Easy and Excellant!
I love to share a good recipe that I know draws family and friends around the dinner table...it's comforting to my heart to be a part of sharing that priceless time. So, here's one of my all-time faves for "Autumn" and bringing the family home for Sunday dinner. And remember ~ Sunday dinner doesn't have to be on Sunday...it's more important that you gather together EVERY chance you get! So make some great Autumn time memories, and feel free to put this recipe together in your home and love on those around you!!!
Suzi's Stuffed Pork Chops (Feeds 4 Hungry Adults, or 2 Adults and 4 Young Children!)
Note: This recipe calls for 4 solid 1 1/2 inch thick Pork Chops. Now, I prefer to buy a large whole pork loin when on sale and slice my 'own' chops, and also cutting a pork 'roast' or two, to freeze. If you do not want to do this, you can use bone in pork chops, or center cut, as long as they are NO LESS than 1 and 1/2 inches thick!
4 Bone in or Center Cut Pork Chops (cut a FULL 1 and 1/2 inches thick)
1 box of Stove Top or other Stuffing Mix (I use and prefer 'lower sodium' mixes)
1/2 stick of REAL butter
1/2 cup Craisins or Dried Cherries
1/3 cup real mayonaise (I use Hellmans Light)
1 cup Panko Bread Crumbs
1 T. onion powder
1 T. garlic powder
2 T. Herbes DeProvince or Italian Herbs, divided into 1 T. each (1 T. will be in your stuffing mix, 1 T. will be in your meat coating. You will add these by crushing between your palms to release their full flavor before using in the baking process)
First, make your stuffing mix according to package directions. You will be using the butter listed in this process AND 1 T. of the Herbes DeProvince or Italian Herbs. When stuffing is cooked and cooled about 15 minutes, add the 1/2 cup of Craisins or dried Cherries to the stuffing and stir in until mixed throughout. Sit aside.
Preheat your oven to 350 degrees F.
Prepare your chops: "Pocket cut" your chops...use a sharp, small knife, and cut a pocket of about three inches on the top fat edge of your chop...DO NOT cut all the way through to each end. You want to cut 'in' the chop, making a pocket that goes to each end INSIDE. If you look on YouTube for stuffing pork chops you'll find video's to walk you through. You want a smaller opening, but a big hidden pocket to put your stuffing in that will get stuffing all through the chop.
Prepare your coating: Put your panko crumbs on a plate or a shallow bowl. Add your onion pwdr., garlic pwdr, and the rest of your Herbs. Mix these together, set aside.
After you have cut your pockets: take two T. of mayo and completely and thickly coat your chops. Now press each side of your chops into the crumb coating until each side is coated and place in a well sprayed shallow roasting pan (I use a stone roasting pan). Bake in your preheated oven for about 30 minutes, turning once after 15 minutes. BUT MIND THIS: use a meat thermometer, and insert it SIDEWAYS into the topside of the chop, NOT down, into stuffing, but sideways into the meat. You want to roast to a full 140 degree's for the meat, remove from oven and let rest a full ten minutes. DO NOT OVERCOOK YOUR PORK, but DO use fresh meat and learn to use your meat thermometer.
THIS RECIPE IS TRULY VERY VERY VERY EASY and extremely delicious. If you coat it and cook it properly, you will NEVER see another piece of dry pork in your life. Make it with love and love what you make! ENJOY! (I serve this dish with fresh broccoli spears and a huge fruit incorporated salad and home-made vineagrette)
Suzi's Stuffed Pork Chops (Feeds 4 Hungry Adults, or 2 Adults and 4 Young Children!)
Note: This recipe calls for 4 solid 1 1/2 inch thick Pork Chops. Now, I prefer to buy a large whole pork loin when on sale and slice my 'own' chops, and also cutting a pork 'roast' or two, to freeze. If you do not want to do this, you can use bone in pork chops, or center cut, as long as they are NO LESS than 1 and 1/2 inches thick!
4 Bone in or Center Cut Pork Chops (cut a FULL 1 and 1/2 inches thick)
1 box of Stove Top or other Stuffing Mix (I use and prefer 'lower sodium' mixes)
1/2 stick of REAL butter
1/2 cup Craisins or Dried Cherries
1/3 cup real mayonaise (I use Hellmans Light)
1 cup Panko Bread Crumbs
1 T. onion powder
1 T. garlic powder
2 T. Herbes DeProvince or Italian Herbs, divided into 1 T. each (1 T. will be in your stuffing mix, 1 T. will be in your meat coating. You will add these by crushing between your palms to release their full flavor before using in the baking process)
First, make your stuffing mix according to package directions. You will be using the butter listed in this process AND 1 T. of the Herbes DeProvince or Italian Herbs. When stuffing is cooked and cooled about 15 minutes, add the 1/2 cup of Craisins or dried Cherries to the stuffing and stir in until mixed throughout. Sit aside.
Preheat your oven to 350 degrees F.
Prepare your chops: "Pocket cut" your chops...use a sharp, small knife, and cut a pocket of about three inches on the top fat edge of your chop...DO NOT cut all the way through to each end. You want to cut 'in' the chop, making a pocket that goes to each end INSIDE. If you look on YouTube for stuffing pork chops you'll find video's to walk you through. You want a smaller opening, but a big hidden pocket to put your stuffing in that will get stuffing all through the chop.
Prepare your coating: Put your panko crumbs on a plate or a shallow bowl. Add your onion pwdr., garlic pwdr, and the rest of your Herbs. Mix these together, set aside.
After you have cut your pockets: take two T. of mayo and completely and thickly coat your chops. Now press each side of your chops into the crumb coating until each side is coated and place in a well sprayed shallow roasting pan (I use a stone roasting pan). Bake in your preheated oven for about 30 minutes, turning once after 15 minutes. BUT MIND THIS: use a meat thermometer, and insert it SIDEWAYS into the topside of the chop, NOT down, into stuffing, but sideways into the meat. You want to roast to a full 140 degree's for the meat, remove from oven and let rest a full ten minutes. DO NOT OVERCOOK YOUR PORK, but DO use fresh meat and learn to use your meat thermometer.
THIS RECIPE IS TRULY VERY VERY VERY EASY and extremely delicious. If you coat it and cook it properly, you will NEVER see another piece of dry pork in your life. Make it with love and love what you make! ENJOY! (I serve this dish with fresh broccoli spears and a huge fruit incorporated salad and home-made vineagrette)
Sunday, August 8, 2010
RECIPES, REALLY!!!
Yes, finally I've decided just to post some "recipes", and do a "LITTLE" less talking! My goal is going to be to try and post at least two recipes a month and maybe a kitchen story in between. Enjoy my friends, enjoy nurturing your kitchen skills, and feeding your family and friends with heart!!! I want you to feel free to make my recipes 'yours'! BUT, before you do that you must make the original recipe exact, to the T, if not you will have no solid base to start from, and you will make changes that could make 'my' recipe seem unreliable. SO, always, take my recipes with my blessing, but do it exactly as written first then alter to make it your own...much better results, and kind of fair too hey! Never try a persons recipe without the EXACT ingredients available the first time round, don't rush it, do it right. Each change you make from that point on, only adds depth of flavor and appreciation for someone's hard work. Have fun!
This soup is one I have made for a long while. It is a combination of five of my most favorite tomato soups and has become a favorite above all for those who have had it in my home over the years. ENJOY!
Susan's Cream of Tomato Soup
1/2 cup extra virgin olive oil
1 lg. yellow onion, chopped
1 entire head of garlic, peeled and minced (or grated on a coarse grater)
1 cup chicken stock
2, 28 oz. cans roasted, diced tomatoes, drained
1 lg. eggplant, peeled and sliced into 1/2 inch slices
Cracked Black Pepper to taste
2 cups heavy cream
1 cup grated Asiago Cheese
Heat 2 T. of your olive oil in a stock pot, add teh onion, garlic and saute' until tender and clear. Add chicken stock and tomatoes, simmer on low for 30 minutes.
Place the eggplant slices in the bottom of a sheet pan, coat with about 3 T. of your olive oil. Bake at 450* until slices are soft. In a blender or with an emursion blender, puree the slices with the rest of your olive oil and add to your tomato mixture. Continue simmering, salte and pepper to taste. Add the cream, slowly JUST before serving. Ladle into bowls and grate fresh Asiago cheese over the top, or you can make cheese laces.
Now this recipe is a favorite. With the exception of a few 'newer' ingredients since back in the day...this recipe is one I have made for over 30 years. In fact, my precious GrammaFlorence was ill with cancer, and this is the only dish she ever wanted me to make for her. Dear to my heart, and I hope an old classic with a new twist that will make your family memory bank a lot fuller.
MY Creamy Dreamy Tuna Mac Casserole
1 lb. whole wheat or reg. elbow macaroni, cooked just till lightly tender
1 can cream of mush (low sodium Healthy Req) soup or crm of chicken
1/2 cup sour cream or lite sour cream
1/2 cup hellmans mayo or lite
1, 8 oz. can WELL DRAINED mushroom pieces
1 cup frozen small peas (if you like peas, you can add 1/4 cup more to recipe)
1 foil pack of chunk light tuna
2 T. oil packed sundried tomatoes, chopped fine and leave some oil on them
1 T. garlic POWDER
1 T. onion POWDER
1 and 1/2 cups grated sharp cheddar or colby cheese
Topping: 1/2 cup crushed potato chips, or taco chips, or bread crumbs, whatever you have that is lowest in salt!
Cook your macaroni, drain, put in casserole dish and add the frozen peas while macaroni is still hot, just set aside.
In small bowl, mix your soup, sour cream, mayo, garlic and onion powder and black pepper all together. In another very small bowl, mix your tuna and chopped sundried tomatoes together well and add it to the soup mixture, then HALF of your grated cheese, and your well drained mushrooms and stir well.
Pour this mixture over your macaroni, toss until mixed through. Sprinkle with remaining cheese and whatever crunchy topping you chose.
Bake in preheated oven at 350 for 40 minutes.
And finally another favorite we make a lot of in the fall, a quiche. And this is a MANS quiche, nothing wimpy or girly about it. It's 'crustless' and MAJOR delicious. You can add some browned italian sausage or ham if you like, no more than half a cup to this recipe size, and serve it with my Creamy Tomato Soup or toss up great salad.
Our FAVORITE Crustless Spinach Quiche
1 tablespoon extra virgin olive oil
1 sweet onion, chopped
1 (16 ounce) package frozen chopped spinach ~ sauted in hot pan until dry (I use Trader Joes Organic)
7 lg. or extra lg. eggs, beaten
2 cups shredded Muenster cheese ( or I like to also use half Asiago and half Sharp Cheddar)
dash ONLY of salt
1/8 teaspoon ground black pepper
DIRECTIONS:
1. Preheat oven to 350*F. Lightly grease a 9 or 10 inch deep dish pie pan.
2. Heat oil in a large skillet over low-med. heat. Add spinach and cook until almost dry then add enough extra oil to saute onion.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 to 40 minutes. Let cool for 10 minutes before serving. You will find a clear oily look on your knife tester to check doneness, should not be a milky egg wash...this is how you will know it is set and done.
This soup is one I have made for a long while. It is a combination of five of my most favorite tomato soups and has become a favorite above all for those who have had it in my home over the years. ENJOY!
Susan's Cream of Tomato Soup
1/2 cup extra virgin olive oil
1 lg. yellow onion, chopped
1 entire head of garlic, peeled and minced (or grated on a coarse grater)
1 cup chicken stock
2, 28 oz. cans roasted, diced tomatoes, drained
1 lg. eggplant, peeled and sliced into 1/2 inch slices
Cracked Black Pepper to taste
2 cups heavy cream
1 cup grated Asiago Cheese
Heat 2 T. of your olive oil in a stock pot, add teh onion, garlic and saute' until tender and clear. Add chicken stock and tomatoes, simmer on low for 30 minutes.
Place the eggplant slices in the bottom of a sheet pan, coat with about 3 T. of your olive oil. Bake at 450* until slices are soft. In a blender or with an emursion blender, puree the slices with the rest of your olive oil and add to your tomato mixture. Continue simmering, salte and pepper to taste. Add the cream, slowly JUST before serving. Ladle into bowls and grate fresh Asiago cheese over the top, or you can make cheese laces.
Now this recipe is a favorite. With the exception of a few 'newer' ingredients since back in the day...this recipe is one I have made for over 30 years. In fact, my precious GrammaFlorence was ill with cancer, and this is the only dish she ever wanted me to make for her. Dear to my heart, and I hope an old classic with a new twist that will make your family memory bank a lot fuller.
MY Creamy Dreamy Tuna Mac Casserole
1 lb. whole wheat or reg. elbow macaroni, cooked just till lightly tender
1 can cream of mush (low sodium Healthy Req) soup or crm of chicken
1/2 cup sour cream or lite sour cream
1/2 cup hellmans mayo or lite
1, 8 oz. can WELL DRAINED mushroom pieces
1 cup frozen small peas (if you like peas, you can add 1/4 cup more to recipe)
1 foil pack of chunk light tuna
2 T. oil packed sundried tomatoes, chopped fine and leave some oil on them
1 T. garlic POWDER
1 T. onion POWDER
1 and 1/2 cups grated sharp cheddar or colby cheese
Topping: 1/2 cup crushed potato chips, or taco chips, or bread crumbs, whatever you have that is lowest in salt!
Cook your macaroni, drain, put in casserole dish and add the frozen peas while macaroni is still hot, just set aside.
In small bowl, mix your soup, sour cream, mayo, garlic and onion powder and black pepper all together. In another very small bowl, mix your tuna and chopped sundried tomatoes together well and add it to the soup mixture, then HALF of your grated cheese, and your well drained mushrooms and stir well.
Pour this mixture over your macaroni, toss until mixed through. Sprinkle with remaining cheese and whatever crunchy topping you chose.
Bake in preheated oven at 350 for 40 minutes.
And finally another favorite we make a lot of in the fall, a quiche. And this is a MANS quiche, nothing wimpy or girly about it. It's 'crustless' and MAJOR delicious. You can add some browned italian sausage or ham if you like, no more than half a cup to this recipe size, and serve it with my Creamy Tomato Soup or toss up great salad.
Our FAVORITE Crustless Spinach Quiche
1 tablespoon extra virgin olive oil
1 sweet onion, chopped
1 (16 ounce) package frozen chopped spinach ~ sauted in hot pan until dry (I use Trader Joes Organic)
7 lg. or extra lg. eggs, beaten
2 cups shredded Muenster cheese ( or I like to also use half Asiago and half Sharp Cheddar)
dash ONLY of salt
1/8 teaspoon ground black pepper
DIRECTIONS:
1. Preheat oven to 350*F. Lightly grease a 9 or 10 inch deep dish pie pan.
2. Heat oil in a large skillet over low-med. heat. Add spinach and cook until almost dry then add enough extra oil to saute onion.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 to 40 minutes. Let cool for 10 minutes before serving. You will find a clear oily look on your knife tester to check doneness, should not be a milky egg wash...this is how you will know it is set and done.
Friday, June 25, 2010
So What If You Burned Dinner???
There is just way too much 'stink' made over burning a dinner! No one WANTS to burn a dinner (well, very often), things get a little exciting somewhere else in the house and 'poof' it's gone! Been there, yes, that's right, "I'VE" been there, and shhh, don't tell but I've been there MORE than ONCE, yup!
I've learned to make lemonade out of even burned lemons, hey, go out to dinner ~ it's NOT that bad to eat out on occasion. I always pick up some AWESOME idea's when we go out to eat, I'm lurking around every cooks corner trying to find a 'brilliant' idea that I can make 'astonishing'! Some of the greatest dishes ever made began with someone's concept, someone just had different tastebuds and re-arranged, revamped, remarketed the concept into thier own world. We stretch ourselves in the kitchen when we burn a dinner, we become more educated on kitchen 'what not to do's', and we challenge ourselves in removing 'odors' from our home (burned food can put out some foul smells).
I love it when I go to someone's home and they are "human". They don't have a perfect kitchen, they don't own every appliance under the sun, they don't know what 'that is' in the refridgerator, thier dishes don't match, they burned the boiling eggs. We've ALL been there, somewhere. So UNITE felllow burned dinner Sisters (brothers), pick up your spatula's and aprons (does ANYONE still wear these? YES, I do!) and make lemonade from your burned lemons ~ just don't drink it:)!!! Great meals are around the smoking corner, and everyone will be so glad you share what you've learned down the road, promise!
I've learned to make lemonade out of even burned lemons, hey, go out to dinner ~ it's NOT that bad to eat out on occasion. I always pick up some AWESOME idea's when we go out to eat, I'm lurking around every cooks corner trying to find a 'brilliant' idea that I can make 'astonishing'! Some of the greatest dishes ever made began with someone's concept, someone just had different tastebuds and re-arranged, revamped, remarketed the concept into thier own world. We stretch ourselves in the kitchen when we burn a dinner, we become more educated on kitchen 'what not to do's', and we challenge ourselves in removing 'odors' from our home (burned food can put out some foul smells).
I love it when I go to someone's home and they are "human". They don't have a perfect kitchen, they don't own every appliance under the sun, they don't know what 'that is' in the refridgerator, thier dishes don't match, they burned the boiling eggs. We've ALL been there, somewhere. So UNITE felllow burned dinner Sisters (brothers), pick up your spatula's and aprons (does ANYONE still wear these? YES, I do!) and make lemonade from your burned lemons ~ just don't drink it:)!!! Great meals are around the smoking corner, and everyone will be so glad you share what you've learned down the road, promise!
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