Million Dollar Question

Black bean and sausage soup

2008-11-30T12:22:00.003-07:00

This originally comes from a Weight Watchers cookbook, but I got it via a friend.

1 16 oz turkey kielbasa, sliced
1 green, yellow or red pepper, diced
1 can fat free, reduced sodium chicken broth
1 can black beans, juice included
1 cup salsa (depending on how spicy you want the soup you choose mild, medium, etc)
Salt and pepper to taste

Saute` kielbasa for a couple minutes in large pan.
Add pepper and cook another couple minutes.
Add chicken broth, beans and salsa. Bring to boil. Cover, reduce heat to simmer for 5minutes. Season with salt and pepper, and optional cilantro.

This is super easy, yummy and a good "light" recipe for a cold day.

Dill Weed Dip

2008-11-26T19:42:00.005-07:00

1 c mayo
1 c sour cream
1 1/2 Tbs dill weed
1 1/2 Tbs parsley flakes
2 Tbs minced onion
1 1/2 tsp Lawry's seasoned salt

Mix and refrigerate overnight. Serve chilled with potato chips or veggies.

SUPER CHEESEY SAUSAGE QUICHE

2008-11-22T13:48:00.004-07:00

3/4 pound Italian sausage

1/2 cup onion, thinly sliced or diced

1/3 cup green pepper, chopped

1 1/2 cups sharp cheddar cheese, grated

1 tablespoon flour

1 9-inch pie crust

2 eggs, beaten

1 cup evaporated milk

1 tbs parsley flakes

1/2 teaspoon seasoned or plain salt

1/2 teaspoon garlic salt

1/4 teaspoon pepper

Brown sausage. Drain, reserving 2 tbs fat. Sauté onion and pepper in 2 tbs fat reserved from the sausage. Combine cheese and flour, toss. Stir in sausage, pepper, and onion (I freeze my sausage cooked so my sausage was cool when I stirred them together). Spread evenly in pie crust. Thoroughly combine remaining ingredients and pour into pie shell over sausage mixture.

Place on a cookie sheet and bake in a preheated oven at 375°F for 40 minutes, until brown and set.

I double it and put it in a 9" deep dish and cooked it for about 60-65 min.

Mock Pecan Pie

2008-11-20T12:08:00.002-07:00

Idaho's Pinto Bean Pie

· 1 heaping cup mashed pinto beans (Note: 1 1/2 cups cooked beans equals about 1 cup, mashed)

· 1/2 cup sugar

· 1 cup brown sugar

· 1/2 cup butter

· 2 eggs, beaten

· 1 9-inch unbaked pie shell

Blend sugars, eggs, and butter until creamy. Add the mashed beans and blend thoroughly.

Pour into a 9-inch unbaked pie shell. Bake at 375 degrees F for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 25 minutes or until a knife inserted into the pie comes out clean.

Charity’s Pie Crust

2008-11-20T12:02:00.002-07:00

6 cps flour

3 cps shortening

3 t. salt

Mix together with fingers until mixture resembles corn meal.

Then add:

1 1/2 cps water

Fold together to from soft ball of dough. This recipe will make six, two crust pies.

Baking Instructions:

Dot the top of pie with milk and sugar before baking. Always bake pies on bottom rack in over. Bake pies at 375 for 1 hr. Frozen pies need an extra 10 minutes.

Pumpkin Roll

2008-11-01T17:39:00.002-06:00

One of my fall favorites. If you’re too scared to make a roll cake, I’m here to tell you to be afraid no longer. Super easy and frosting, as always, hides almost all baking sins.

Gather all the ingredients and lets get to work. First thing first, six eggs into the mixer. Whip it.

Whip it good.

Whip it real good.

It takes about five minutes on high with the kitchen aid. That monstrous drop you see at hanging on to dear life; it never fell. That’s how you know the egg whipping is done.

Next add the sugar. I sprinkle it in while it whips after the 5 min. mark. Then slop in the pumpkin and keep on keeping on.

Throw in the spices and the flour. When well blended (the time it takes to line a bakers half-sheet with foil, two layers) pour into the lined, cooking sprayed pan. (Extra precautions to make sure the foil removes easily.) Smooth out the hills and valleys and push it into a preheated, 375 degree oven for 15-20 mins. or until the toothpick test is clean.

While baking, lay out a large kitchen towel and top with two sheets of waxed paper sprinkled heavily with powdered sugar. Make it look like a winter wonderland.

After baking, flip the entire pan over onto the sugared waxed paper. Carefully peel off the foil, making sure that the cake doesn’t follow. No reason to have a candle tart when you’ve got the real thing.

Instead of a winter wonderland, go for a blizzard.

Let’s roll. Be brave; start at the beginning with a little curl and work your way to the end. The towel will come in contact with the sugar, but there’s no need to worry unless it happens to be the one you mopped up the kids’ muddy footprints with.

There! Doesn’t that look nice? Now into the fridge to set.

After a sufficient amount of time, gingerly unroll, be sure to remove the paper and towel, smear with cream cheese frosting and roll it up again. Slather on the rest and voila! Pumpkin roll.

These can be made ahead of time and stored in the freezer. Just make sure you don’t frost the outside until right before you serve. I think I might make a Yule log, using chocolate curls as bark, chocolate cake and butter pecan frosting for the filling.

Pumpkin Roll

6 eggs

2 c sugar

1 1/3 c canned pumpkin

2 t lemon juice

1 1/2 c flour

2 t baking soda

4 t cinnamon

2 t ground ginger

1 t nutmeg

1 t salt

1 c crushed walnuts (if desired)

Beat eggs on high for five minutes until frothy. Blend in sugar. Stir in pumpkin and lemon juice. After combining flour, salt, soda, and spices, add to mixture until well incorporated.

Spread evenly onto a sprayed and foil lined half sheet. Sprinkle with nuts. Bake @ 375 for 15-20 mns. or until clean.

Remove from oven and turn out onto a towel topped with wax paper and powdered sugar. Roll from the shorter side of the cake. Cool.

Unroll and spread with cream cheese frosting. Roll again, place seam side down and continue frosting the outside. Cover and chill in fridge for 3 hrs. before serving. Freezes well for several months.

Cream Cheese Frosting

2 c powdered sugar

8 T (or a stick) softened butter

12oz softened cream cheese

1 t vanilla

Whip until smooth. Refrigerate unused frosting.

Not Your Grandma’s Oatmeal Cookies

2008-10-27T08:16:00.002-06:00

NYGOC

1 c margarine softened

1 c sugar

1 c brown sugar (packed)

2 eggs

2 tsp. vanilla

3 c flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 c oats

2 bars of Hershey chocolate, chunked into bits

2 c white chocolate chips

1 c nuts (either pecans, walnuts, almonds)

1 c flaked coconut

Cream margarine and sugars, add egg and vanilla. Mix powder, soda, salt and flour together and add slowly. Toss in the oats. Remove from mixer and add chocolates, nuts, and coconut. The dough will be quite thick, hands work great.

In the palm of your hand, roll a doughnut hole sized ball and place on an ungreased cookie sheet. Bake in a 350 oven for approx. 14 mins. Remove and cool on a wire rack, store inside an airtight container.

Grandma Bean’s Ginger Snaps

2008-10-06T08:17:00.002-06:00

If you love settling down on the couch with a bowl of vanilla icecream and a bag of Mother’s ginger snaps, this is the recipe for you. These break-your-teeth-off cookies have just the right bite and are perfect for fall!

Grandma Beans Ginger Snaps

3/4 c butter (marg. works too)

1 c granulated sugar

1 c brown sugar

1 c molasses

1 T baking powder

5 c flour

1 T ginger

1/8 t salt

1/2 c cold water

Cream butter and sugars. Stir in molasses to which soda has been added. Sift dry ingredients and combine with sugars alternating with water. Drop by tsp. on greased cookie sheet. Bake at 350 for 15 mins. Cookies will be soft and waxy when taken from the oven. Remove from sheet and let cool. Variation: Roll in sugar and flatten with a fork.

~Recipe from Melody Bingham

Single Pie Crust

2008-10-05T23:55:00.010-06:00

1 c flour

1/2 tsp salt

1/3 c shortening

3~4 T COLD water

Combine flour and salt. Cut in shortening. Sprinkle water over mixture, a tablespoon at a time until dough is just moist enough to hold together. Do not overmix. Flour surface. Roll out a base ball~soft ball size ball. Roll in all directions.Using a spatula, fold crust in half for easier placement. Lay folded crust in pie tin. Trim with a butter knife.

Bake according to pie recipe. For a baked pastry shell, shape edges, pierce copiously with a fork and bake at 450 for 8-10 min.

Peach Pie

2008-10-05T23:32:00.009-06:00

4 to 5 slices fresh peaches

3/4 c. sugar

2 tbsp. melted butter

3 tbsp. flour

1/4 tbsp. cinnamon, nutmeg, lemon juice or almond (optional)

Mix the ingredients and gently fold into peeled, sliced peaches.

Pour into 9 inch pie tin lined with pastry. Cover with top crust or lattice crust. Seal. Flute and prick with fork. Brush lightly with cold water or cream. Sprinkle 1 teaspoon sugar on top of crust.
Place pies on a cookie sheet to catch any over flow. Bake at 400 degrees for 45 minutes or until done.

Don't forget to make an extra pie for the freezer. Prepare as above but instead of baking wrap pie and freeze.

If you freeze the pie do it before baking it, don’t defrost it when the time comes. Bake it unwrapped at 425°F (220°C) for 15 to 20 minutes, then lower the temperature to 350°F (175°C) for the remainder of the cooking time. The total baking time will be about 20 minutes longer than for an unfrozen pie.

Pie Crust Cookies

2008-10-05T23:23:00.004-06:00

Using left over pie crust roll out crust and place on cookie sheet. Sprinkle with cinnamon and sugar mixture. Bake at 450 for 10 min.

Snicker doodles

2008-10-05T22:30:00.005-06:00

Snicker doodles are awesome because they are cheap, easy and make a million cookies. Kids can help out with these too. They are very forgiving. These are perfect for a primary activity.

Preheat oven 400 degrees.

Mix:
1/2 c butter (softened)
1/2 c shortening
1 1/2 c sugar
2 eggs

Mix in separate bowl:
2 3/4 c flour

2 tsp cream of tartar
1 tsp baking soda

1/4 tsp salt

Combine mixtures.

Form 1 inch balls and roll in cinnamon sugar mixture. Bake 8-10 min.

Makes 50 cookies

Orange rolls

2008-10-05T21:19:00.003-06:00

My neighbor made these special little treats for us today. Yummy!

Mix together:
1/3 C sugar
1 cube melted butter
1 Tbsp frozen orange juice

2 cans Pillsbury buttermilk biscuits
Bunt pan

*spray bunt pan
line pan with biscuits
pour mixture over top of biscuits
Bake 350 degrees 15-18 minutes -voila!

HomeMade Syrup

2008-09-29T10:58:00.003-06:00

I am not a fan of store-bought syrup. I grew up on homemade and now anytime I HAVE to eat store-bought, I choke it down. (Not really, but it is just not my fav!) It is super simple and super good!

Start with sugar and water.

add flavoring....

And VOILA....It's done!

HomeMade Syrup

2 cups sugar
1 cup water
1 capful of Mapleine flavoring
1/2 capful vanilla extract

Cook over high heat until just boiling. Remove from heat and add maple and vanilla. Serve warm..... This can be stored in your cupboard for 5 days and in the fridge for about 1 month.

YUMMY!!!

Squash ME!!

2008-09-29T10:11:00.007-06:00

A few weeks ago I went to a RS Enrichment and for the 'Dinner Group', the theme was SQUASH! I really didn't have any of my own recipes so I fervently searched for some ideas. What I ended up doing was combining a few that I found..... It turned out pretty yummy!! The best thing was that I did it all in the microwave. I did do it in a 'tupper****' , BUT I am not someone who thinks only one type of cookware works.... Any microwave safe bowl should work.

Squash Medley

1 med sized yellow squash diced or sliced (Zucchini would be wonderful too!)
1-2 garlic cloves chopped
1/2 bag of frozen peppers & onions (SUPER CONVENIENT)
1 tsp. italian seasoning
salt to taste
3 TBSP Butter

Start the microwave in 3 minute increments.

After 9 minutes I added 1 ripe tomato cubed.

Then I put it back in for 1 minute. But it depends on how you like your squash cooked. You don't want the squash super-smooshy, but not super-crunchy either. ENJOY!!!

Bruschetta Chicken Bake

2008-09-27T17:19:00.004-06:00

I have two recipes for this one. One is the original from Stove Top and the other is the perfected version...

I will give you both and you can make your own version.

Original:

1 can (14 oz) diced tomatoes, undrained

1 pkg (6 oz) Stove Top Stuffing Mix for Chicken

2 cloves garlic, minced

1 1/2 lbs boneless skinless chicken breasts, diced

1 tsp dried basil leaves, crushed

1 c mozzarella cheese

1. Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 c hot water and the garlic; stir just until stuffing mix is moistened. Set aside.

2. Place chicken in 13x9 dish sprinkle with the basil and cheese. Top with stuffing mixture.

3. Bake30 min or until chicken is cooked through.

My Version:

Same as above but double hot water (may substitute with broth), double stuffing (just one can of tomatoes still - "yuck...gross...ew!"), and last but not least double the cheese - of course. I also precook my chicken so it is done when the stuffing is crisp and golden.

Goof-Proof Chocolate Chip Cookies

2008-09-25T16:09:00.002-06:00

If my life was somehow hanging in the balance and all I had to do to save myself or the ones that I love was to make chocolate chip cookies – we’d all be pushing up daisies. That is, until I found this recipe for the cookie-crippled like me. These actually turn out soft and not pools of goo resembling something of a cookie afterthought.

Cream the shortening and sugars then add the eggs and vanilla with a flip of a switch, then measure out the dry.

Fluff with a fork and slowly dump it in.

I said SLOWLY!!!

That’s better, keep it going a few seconds longer, just until…

it pulls clean from the sides. That way we don’t have to wash the bowl. Just kidding.

Add the chippage. Yeah, I just made up a new word.

This time I thought I’d try something different since the chips were gargantuan. I rolled some dough and stuck a bit of edible love in the center.

Line them up on an ungreased sheet so that these belly-bombs can practice their expanding powers; like what will happen to my thighs after eating them.

Look! They’re puffy and not piles of goopey-grossness that harden to the point of needing to be fully submerged in a tall, cool glass of milk just so you don't ruin all that dental work you spent the kids college fund on.

The moment of truth. Deflation within acceptable standards while cooling.

Success!!! Yummy goodness to be devoured by rabid wolves, bears, and webolos? If I can do it, so can your three year old.

Goof-Proof Chocolate Chip Cookies

1 cup shortening (butter flavor's best)

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

2 1/2 cups flour

1 bag (or half) of chocolate chips

Nuts if you want'em.

Cream shortening and sugars. Add eggs and vanilla. Mix dry and slowly add. Stir until it pulls clean, scoop or form into balls. Bake at 375 for 8-10 min. Cool 1 min. on sheet before removing to rack. Store in airtight container.

Bread Machine Dinner Rolls/Soup Bowls

2008-09-23T17:24:00.010-06:00

This is a family favorite. It takes relatively little time on our part and the kids all get to get their hands into it. They love deciding which ones they shaped. (Rolls are pretty forgiving and taste just the same whether they were made by mom or BK)In bread maker:
2 tsp yeast
3 T oil
3 T sugar
1 tsp salt
~3 1/2 c flour (try 2 c white flour, 1 1/2 wheat flour)
1 T gluten (optional)
1-2 tsp dough enhancer (optional)
1 1/3 c tepid water

Set bread maker on dough setting and press start.
Grease 9x13 pan, shape rolls.
Cover w/ a dish cloth and let rest. Rolls should double in size. REMEMBER! your house needs to be warm to raise dough, close your windows.
My rolls had already started to raise when I thought to take the first picture.
Bake 350 degrees for about 20-25 min. Rolls should be golden and sound hollow when tapped.
I like to butter them while they are hot.

The recipe is the same if you are using your bosch or kitchen aid. Dump ingredients into mixer and kneed for 10 minutes. Let rest until it doubles (the room needs to be warm enough for the dough to rise!!). Mix for 30 seconds. Make rolls.

I follow this same recipe when I make soup bowls. This recipe makes about 12 rolls or 4 medium soup bowls ( or two large ones, but with JP being diabetic I try to cut carbs). Soup bowls just cook a little longer. Same rules apply.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

2008-09-18T14:45:00.002-06:00

For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a blender. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 10 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle in the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a gravey. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the

Spicy Black Beans:
2 cups (about 1 pound) dried black beans, picked over, soaked overnight 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt freshly ground black pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

Roasted Zucchini Spread

2008-09-17T11:49:00.002-06:00

Super easy to do if you’ve got the time.

Cut zucchini into spears. If there are large seeds, scoop them out. Make sure the spears are as even as possible.

One medium onion, cut into eighths.

Two or three cloves of shelled garlic.

Olive oil, salt and pepper to taste.

Toss spears, garlic and onions in olive oil, salt and pepper.

Roast on a jellyroll pan in a 300 degree oven for 2-3 hours, turning occasionally.

When tender and bits are caramelized, place in a food processor and puree until mostly smooth. Serve with pita slices, sourdough baguettes etc.

*Note: You can turn this recipe into a soup by adding chicken broth and half and half over med. heat on the stove.

Be daring and add carrots, butternut squash etc. to the roasting process. A bay leaf or thyme would be compliment the flavor as well. Cloves, if making the soup, used sparingly will give it a very fall-flavor.

Zucchini No-Crab Cakes

2008-09-17T11:38:00.002-06:00

Crab cakes without the crab? I suppose a Bocca Burger without the burger is still a burger, no? Anyway, these were made for an awesome RS Enrichment Activity featuring everything under the sun made with zucchini.

Start with grated zucchini (yellow or green) and squeeze the ever-love’ n tar out of it until it has no more left to give. This will not only relieve the tension that's been built up over the course of your day, it keeps the cakes from falling apart. I added just over two cups (2 1/4 ish) of strangled zucchini though the recipe only calls for 2 cups.

Toss it in a bowl and add salt, pepper, mayonnaise, diced onion, minced garlic and a squirt of lemon juice. The secret ingredient that make these no-crab crab cakes taste even remotely seafoodish is Old Bay. I was lucky enough to find it at Albies, a little spendy but worth. Scramble your eggs, dump the crumbs and mix. It’ll be ‘wet’ but don’t worry.

Heat 1/4 inch oil in a fry pan, form patties and fry. Approx. 2 min. per side. Cool on a paper towel just before devouring.

Zucchini No-Crab Cakes

2 cups zucchini, unpeeled, coarsely grated
1 small to medium onion, finely chopped or grated
1 cup Italian seasoned bread crumbs (used a little more of that too)
1 tablespoon mayonnaise
2 1/2 teaspoons Old Bay Seafood seasoning
1 large egg, beaten (2 med.)
Pepper to taste

Put zucchini and onion in colander to drain some of the liquid out, or use salad spinner. Combine with the remaining ingredients. Form mixture into patties.
Heat oil in skillet. Saute patties over medium heat until golden brown about two minutes per side.
Makes 4 big or 6 medium cakes
Adapted from unknown source

*Optional: 1 tsp lemon juice

Jalapeno Poppers...YUMMY!!

2008-09-15T20:59:00.005-06:00

This is more of an appetizer, but with football season coming up.....OOOHHH they are SO GOOD!!!

Here is what you need.....

20 jalapenos, cut in half lengthwise and 'gutted'...all the seeds and veins taken out
1 - 8oz brick cream cheese, softened
1 small can crushed pineapple, drained as much as possible
1/2 cup shredded cheddar cheese
14 slices bacon, cut into thirds

If you like the peppers HOT, keep the veins in the peppers. If you have some food gloves, you might want to use them when scraping out the veins, or use a spoon. If you use bare hands, it will BURN LIKE CRAZY(like an hour later)!!!

Mix the cream cheese, pineapple, and cheese. Scoop mixture into peppers. You can either wrap the bacon around or just lay it on top like I did.

Sorry, the pix are not the greatest, but believe me that the taste results were AWESOME!!!

ENJOY!!!!

Coupon and pizza

2008-09-12T19:01:00.006-06:00

Ever have one of "those" nights when you have all the ideas for dinner in the world but not all the energy to actually prepare anything? This is what my family calls "gourmet" and I'll have to agree it was a perfect, fun night. Sorry, no actual recipe but hey, we had a coupon! And besides what can be better than a giant mouse, cheap prizes and a salad bar!

Taco Soup

2008-09-11T20:21:00.004-06:00

This can be done stove top or crock pot.

1 can kidney beans

1 can black beans

1 can diced tomatoes (sometimes, if I really love my kids, I leave these out)

2 cans tomato sauce

1 can corn

1 pkg taco seasoning

2 c browned hamburger

Dump contents into pot (do not drain any of the cans!). Heat thoroughly. Serve.

Top with (otional):

sour cream

fresh chopped onion

cheese

corn chips

olives

salsa

guacamole

Tonight I made this w/o the tomato sauce. I also used real Taco Bell meat - yum. It is a very forgiving meal. Everyone eats it happily - except the 7 year old, maybe if it had a dollop of ice cream...

Easy Hawaiian Haystacks

2008-09-10T19:11:00.003-06:00

*1 can Cream of Chicken Soup and 1 can Chicken Broth mixed together and heated for gravy.
*Add chopped cooked chicken to gravy.
*Toppings:
Tomatoes
Green onions
Celery
Pineapple
Coconut
Chow mien noodles (I didn't have these tonight so I used french fried onions)
Shredded Cheddar cheese
Chopped almonds

Layer everything on top of cooked rice. This recipe is quick, easy and for those picky eaters great because they can choose for themselves what to put on their own haystacks.

Mom's Chicken Salad with Pasta and Grapes

2008-09-09T11:01:00.003-06:00

4 cups cooked,cube, cooled chicken

2-3 raw macaroni (cook , rinse in cold water, drain)

1 1/2 cups seedless grapes, halved

1 cup chopped celery

3/4 cup sliced green onions

3 hard boiled eggs, diced

1/2 cup silvered almonds, toasted (add just before serving)

Sauce:

1 1/2 cup mayonnaise

1/4 cup sour cream

2 Tbs frozen orange juice concentrate

1 TBS prepared mustard

1/2 tsp salt

1/2 tsp pepper

1/4 tsp onion powder

1/4 tsp celery salt

1/8 tsp dry mustard

1/8 tsp paprika

In a large bowl combine chicken, grapes, celery, onions, and eggs/ In another bowl make the sauce, stir until smooth. Pour over the chicken mixture and toss gently. Stir in almonds and pasta, then serve immediately or refrigerate and add the almonds and pasta just before serving.

Salmon Patties

2008-09-09T08:03:00.002-06:00

Looking at a bare pantry and a few minutes too late in engaging my brain cells into answering the million dollar question, an old Grandma McCoy stand-by came to mind. Salmon patties.

We purchase canned salmon for our food storage, so it was handy. If fishy isn’t you’re thing, you still might want to give it a whirl.

So let’s start.

2 cans Pink Salmon

2 med. green onions

1 pepper (this is a banana pepper from our garden)

2-3 small cloves of garlic

Bread Crumbs seasoned or unseasoned

Pepper to taste.

It’s important to note that I remove any bones (though they are extremely soft) and skin from the salmon. Super easy to do. This is also the same salmon I use to make my Smoked Salmon Pâté.

Sliced and diced in a bowl; ready for the next step.

Add 1/2 tsp. of liquid smoke and a few good shakes of Cayenne.

Add nature’s glue, two please. Use a fork to fluff everything together. It’s easier than a spoon and flakes the salmon without it turning to mush.

Form into patties about the size of the palm of your hand and place onto a piping hot griddle sprayed with Pam, Crisco… whatever you have handy. Butter would be nice but I’m trying to be good. Grandma would fry them in two inches of oil using her well-seasoned cast iron skillet.

Let them brown, flip and wait some more. In the meantime, go fix a salad.

Grilled sourdough slices, leftover Cucumber-Cilantro relish to top it off and voila. The Poor Mans version of fancy-pants, grilled salmon steaks.

Grandma would also serve with fried mashed potatoes and collard greens. I’ll take the salad, thanks.

Salmon Patties

2 cans Pink Salmon

2 med. green onions

2-3 cloves of garlic, minced

1 med. pepper (green pepper works too) minced

1/2 tsp. liquid smoke

Cayenne and Black pepper to taste

1 cp bread crumbs (more or less)

2 eggs

Mix all ingredients together and form into palm-sized patties. Brown and serve.

Cucumber-Cilantro Relish can be found at P.W. I made the Black Bean Chowder… delicious! Even the Farmers ate it.

Spicy Creamy Cajun Chicken Pasta

2008-09-08T22:19:00.004-06:00

Here is a yummy Dinner....

2-3 Boneless Skinless Chicken Breasts - cut into thin strips
8oz Linguine, cooked al dente
3 tsp Cajun Seasoning, divided
2-3 Tbsp Butter
3 1/2 cups half-n-half
2 green onions, chopped
2 Tbsp chopped sundried tomatoes, optional
1/4 cup parmesan cheese
salt, pepper, and garlic powder to taste....

Place chicken strips into large ziploc bag with 2 tsp cajun seasoning, toss to cover evenly. In a large, hot skillet place butter and chicken. Saute for 5-7 minutes.
Reduce heat, add half-n-half, remaining cajun seasoning and 1 of the chopped green onions. Simmer UNCOVERED until thick.
Serve over Linguine or any other pasta. Top with additional onion and parm cheese.

Corndogs

2008-09-08T18:20:00.003-06:00

12 hot dogs
corn meal batter:
2 eggs, slightly beaten
1 c milk
1/4 c oil or melted shortening
1 1/2 c corn meal
1 c flour
1/4 c sugar
2 1/4 tsp baking powder
3/4 tsp salt

Dogs can be halved, quartered or left whole. Growing up we added a Popsicle stick for easy eating, but we didn't tonight. Mix corn meal batter thoroughly, dip dogs and immediately put into hot oil (365 degrees F) for 3 1/2 to 4 minutes. Carefully take out and place on a paper towel covered plate. We used a fry daddy, but we frequently fry in a wok or use a pot on the stove top. This was our first time so they look a little scary, but taste amazing. JP thinks that he will be able to perfect the look next time. Kids loved it, but weren't able to finish all of the breading (they ate two whole dogs though).

Aprons

2008-09-05T23:44:00.005-06:00

For those of you that have the need to look pretty on top of being super-mom all day long here is a super site for you http://maplelane-jan.blogspot.com/. It has adorable aprons, both full and half. I think that I will leave her a note though that I would like to see some for the real cook in my life. I don't know if JP would wear one, but he'd be cute!

Hamburger Soup

2008-09-05T00:17:00.001-06:00

2 cans Campbell's Tomato Soup
1 can Campbell's Cream of Celery
1 lb. hamburger
1/2 c onion
shredded carrot
salt, pepper to taste

Brown meat, onion, carrot and salt and pepper. Add cans of soup (NO WATER). Bring to a boil. Serve. I like to add grated cheddar, but tasty without.

Everyone eats this but the seven year old. Super easy, super fast. I brown my hamburger with onion, salt and pepper and bag it up and freeze it right after I buy it. So this meal is simply a "dump meal". I dump all the ingredients into a pot and heat it up. I have thought about a can of corn or some barley, but haven't done it yet.