I have a new delight!!

This spring I planted Spaghetti squash for the first time in my life, and This fall I have begun enjoying this amazing harvest! I can't believe it has taken me so long to discover this great addition to my diet. It's Amazing and it doesn't take long to prepare in a variety of ways. I am still discovering all the ways that I like it!

I have found it to be a great substitute for potatoes in a few of my recipes, and it takes sauce like it's namesake. The consistency isn't really like spaghetti, because it lakes the starchy taste of pasta, but it's a mild enough flavor that you can do so many things with it, and this makes it really versatile. I have fried it, steamed it, and roasted it, and the seeds cook up as good or better than pumpkin seeds so that's a plus too! I'll be sharing a few of my favorite recipes in the near future now that I have time to sit and write them out. Tune in now and then to see what I have to share!

Grilled Zucchini & Summer squash

Summer time and the eating is good! Nothing better than fresh veggies from the garden, and one of my favorites is squash. Yellow summer squash, and good old Zucchini, are staples of my summer diet, and I love them, especially grilled. Easy as can be to make, and both tasty and filling, they can help you be a little more healthy, and the fiber can't hurt either!

There are a hundred way to do it, but my favorite is the easiest there is.

Ingredients:

1 fresh zucchini sliced into discs
1 fresh yellow summer squash sliced the same
1 medium vidalia or red onion quartered
4 large cloves of garlic, slivered
1/4 Cup Italian salad dressing


Directions:

Prepare grill with a vegetable tray and set to high heat.

In large container with cover, place all ingredients, cover and toss until all veggies are coated with dressing.

Turn veggies out onto heated grill and spread evenly.

Cook until lightly browned and turn over as necessary rotating veggies as needed to get them evenly cooked.

When most of the veggies are cooked to your liking, scoop them onto a plate and serve!

EAT IT!!

After Thoughts:

If you're so inclined, serve with a liberal sprinkling of grated parmesan.

Some cherry tomatoes, halved, cooked with the other mixture is a great addition.

Serve as a side dish with grilled pork, steak, or sausage.

Serve over a bed of buttered pasta, for a real treat!

Ultimate Toasted cheese sammich

Ok, one of my favorite things to eat is grilled cheese sammiches. I love 'em, and they can be made in so many different combinations that it boggles the mind. Also, you can serve them with so many different things that they can become the saving grace of any diner. From potato chips and a pickle to a steaming bowl of vegetable soup, the standard diner-style grilled cheese sammy is the perfect lunch or dinner.

If you want to be crazy, you can make crazy combinations of cheese and breads. Ryes and artisan breads with all sorts of gourmet cheeses grilled in olive oil or some crazy goats milk butter. Add some sort of meat or you favorite grilled veggies to the sammich and you have a delight to go down in the cooks digest. But what I'm talking about here is that good old-fashioned comfort food, something that might remind you of what Grandma used to make on those cold winter days when you were out sledding. ( if you have never had a grandma make you something special while you were out sledding, you are missing a great part of life, so I don't wanna hear any whining about it.)

Ingredients:

Block of American Cheese from the deli - Cut into THICK slices
hearty ( dense) white bread- sliced for sammiches
soft butter

Directions:

Preheat oven to 350.

butter bread on one side and place butterside down on a cookie sheet, place one thick slice of cheese on the bread and then prepare second slice of bread and place butter side out on top of cheese. (I recommend making two at once, it just easier because I always want a second one!)

Bake on center rack of oven for 8-10 minutes or until the bottom side is golden brown, flip over and bake an additional 6-10 minutes until that side is also golden. (If it's done right the cheese will be just starting to ooze from the sides of the bread. I personally like when the cheese gets to the pan and gets brown and crispy!)

Remove from oven and cut in half serve on a plate with your favorite side dishes.

EAT IT!!!

After thoughts:

This style sammich is The Best with Tomato soup, but any tomato-y soup goes great with this style sammich.

If you live in the Northeast, the best bread is Monk's Bread. Their white is perfect for this purpose.

You can make half a dozen of these at once on the cookie sheet, so it is perfect for company, because it's fast and easy.

Another friend contribution.. Frito-Chili Pie

Yeah, I'm being lazy, but since people send them to me I may as well post them, right? I mean it would be rude to totally dismiss them!! LOL I am told that this recipe is kinda like required knowledge for anyone who lives in the southwest. I don't know if it's true, but that's what I have been told, so I am gonna post it.

I have had rave reviews of it, and I have yet to try it myself, so if you try it and like it please, let me know. I hope to try it in the near future. It is not like me to put something up untested, but because I trust the source without question, I am taking the chance. Any gripes, leave me your email address , and I will hook you up with the contributor! Or not! Maybe you want to submit your own recipe? You can always do that, email to: summerseeker67@yahoo.com

As written to me:

Frito Chili Pie Casserole (from T.V. - Mrs. Norman V. Peale)

2 1/2 cups Fritos corn chips (the original thin ones)
1 large onion, chopped
1 - 15 oz. can chili
1 cup grated cheddar cheese

Place 1 1/2 cups Fritos in a baking dish. Arrange chopped onion and
half the grated cheese over the Fritos. Pour heated chili over onion
and cheese. Top with remaining corn chips and grated cheese. Bake at
350 degrees for 10 minutes. Can be adapted for microwave by heating
the chili in the microwave and layering as normal. Cook on reheat
(80% power) for about 5 minutes.

Friend contribution, Hamburger Pie

This recipe was given to my by a very good friend of mine, so good in fact that we refer to each other as cyber twins, since our minds seem to work in the same way and at the same speed. (slowly!) He in his turn got this recipe from his mother and she got it from some ancient cookbook that she has since lost. If I had the full details of where it came from I would gladly give credit where it is due, as this is quite a tasty concoction. I haven't tried any variations on it, bit I can guess that It would probably be really good with a layer of sliced mushrooms and shredded cheddar or sliced swiss on top! I am posting it exactly as it was given to me, so it doesn't fit my normal format. It actually takes a little longer than my normal recipes, but I think it's worth the extra time! To do it right you will probably need 45 minutes. So it still comes in under and hour.

Hope you like it!

Hamburger Onion Pie (from 365 Ways to Cook Hamburger)

Ingredients:
1 prepared pie shell
1 lb. ground beef
1 1/2 cups sliced onion
1 tsp. salt (I use seasoned salt)
1/4 tsp. pepper
2 eggs
1 cup cottage cheese
paprika

Brown beef and cook with onions until beef loses its red color and
onions are tender. Add salt and pepper and spread in pie shell. Beat
eggs lightly and mix with cottage cheese. Pour over meat and sprinkle
with paprika. Bake at 375 degrees for 30 minutes.

Sausage & Sauce Crock Pot style

Once in a while we need something that is spicy and full of flavor and can be enjoyed in many ways. This is one of those recipes, you can use it as a topping for pasta, or as a main course with some fresh garlic bread. Then there is my favorite way, to take these tender simmered sausages and tuck then into a fresh, soft hoagie roll and load them up with Parmesan and provolone and chow down!!

It's a simple recipe that you can vary to your tastes in a hundred ways. If you like it spicy, use spicy sausage, or throw some peppers into the sauce. If you like it mild, use sweet sausage or toss a little sugar into the sauce. You can mix and match the sausage types, use chunky sauce or smooth style, or add meatballs for the variety. Hang on tight, there is no wrong way to make this.

Ingredients:

1 1/2-2 pounds Italian sausage links (whatever your favorite is)
2-3 quarts of your favorite tomato sauce. ( I like to make my own most of the time, but the Newman's Own® Garlic and Basil is AWESOME when I don't feel like it)

Directions:

With a sharp knife stab each sausage a few times and set in large sauce pan, cover with water and cover pan.

Bring to a boil and then reduce heat, simmer for 15 minutes on low heat. ( this removes the excess fat from the sausage.)

Meanwhile, put 1/3 of sauce in crock pot.

Remove sausage from water and cut into thirds. add immediately to crock pot. Use remaining sauce to cover the sausage completely, mix with slotted spoon to remove bubbles.

Cover and set on low, simmer for 6 to 8 hours.

Serve any way you wish!

EAT IT!!!

Afterthoughts:

You can do this in the oven also, set the temp at 200-215 and check occasionally to be sure that it is not cooking to fast.

Serve over Spaghetti with garlic bread makes a great dinner.

Fry up some ground beef with onions and garlic, add to sauce and simmer with the sausage. Meat sauce with sausage is a really hearty meal all by itself.

Biscuits or Dumplings

It's kinda like one of my universal fallbacks, I use this basic starting point for many of my recipes. It is such an easy place to begin that you should just write in down and put it up on the fridge. You can use this for the Pizza crust as seen below, or you can use it as a basis for wieners in a blanket, or the shortcake in Strawberry shortcake. They are great for biscuits to go with soup and stew or for breakfast as biscuits & gravy and they are equally as awesome as the dumplings in Chicken and Dumplings.

These can be made as a drop biscuit, rolled and cut, or spread out and baked as a small cake. They can even be cooked in a frying pan as pan bread. The secret to keeping them tender is to work the dough as little as possible. The more you work the dough, the tougher they get. My grandma was well known in the family for the toughness of her biscuits, they tasted great, when they were warm from the oven, but after they cooled down they were suitable for use as hockey pucks. My grandma was a pretty good cook overall, but she had certain recipes that I always wondered about! My grandfather was fond of saying that his kids all learned to cook in self defense! Make some up and enjoy!

Ingredients:

2 cups Flour
1Tbsp Baking Powder
1/2 tsp Salt
1/4 cup vegetable oil
3/4 cup Milk

Directions:

preheat oven to 350 degrees.

In medium mixing bowl, add flour, baking powder, and salt, mix with fork to evenly blend dry ingredients.

Add oil and milk, mix quickly until liquid is absorbed, then by hand until there a good dough is formed. Don't worry, it should seem a little lumpy.

Roll out to 1/4 inch thickness and cut with floured cutter, place on ungreased baking sheet and bake for 15 minutes, check with toothpick. They should be lightly browned on top when they are done and golden on the bottom.

Variations:

Drop Style-
To make drop biscuits, up milk to 1 cup, and drop onto baking sheet at the size you wish. The bigger they are the longer they need to bake. Average is 20 minutes.

For Shortcake-
Add 1 Tbsp granulated sugar to either drop or rolled style recipe. Cook as directed.

Garlic & Cheddar-
Add 1 tsp garlic powder, and 1/2 cup shredded cheddar cheese to drop recipe. Cook as directed for Drop Style

Dumplings-
Make rolled recipe and drop by tablespoon into boiling gravy or stew , cook for 15-20 minutes.

EAT IT!!!

After thoughts:

When making these for company, you can brush them with butter before baking to even the color or brush when finished backing to add a little pizzaz.

Once you master this recipe, you can use it for just about anything. It's a simple baking powder recipe. Don't be afraid to experiment with it to go with whatever you're making.

Pizza Fritata

Maybe I should call it a fritata pizza... I don't know. Either way it's a good eating and fun to make too. I make this for one person, and it's REALLY filling, but it's also light. Even though you're full after eating it, you're not feeling like you have a lump of lead in your belly.

As most of you know a fritata is is nothing more than an Italian omelet. And if you like pizza, you will like this. It's different, because there is no bread in the crust, it's nothing but egg, so it finished a little lighter than a regular pizza. I like to make this with some easy traditional toppings, this way it goes quickly and the prep is minimal. You can get a little creative, but you have to remember that what you put in has to cook, and unless you like runny eggs ( blech!) you run a risk of getting an uneven finish.

Ingredients:

3 large eggs
3 slices Mozzarella cheese. ( optional)
1Tbsp Parmesan cheese
5-10 slices pepperoni
1/4 C tomato sauce
1 Tbsp olive oil

Directions:

Preheat over to 375.

Put oil in oven safe small frying pan and set in oven to warm up.

Remove eggs from shells and scramble well with Parmesan cheese. The more you beat the eggs the fluffier they will turn out in the end. Place beaten eggs into preheated pan and set back in oven for 2-3 minutes.

While eggs are in oven, cut two slices of mozzarella into strips.

Remove eggs from oven and quickly place the whole slice of Mozzarella in the middle then spread evenly with tomato sauce and layer with pepperoni, then criss-cross with mozzarella strips.

Place back into the oven and set timer for 20 minutes. Check after 15, if cheese is beginning to brown it is ready.

Remove from oven and allow to cool for 5 minutes. Remove from pan with large spatula and a deft wrist. Make sure the bottom is free of the pan, then using spatula as a guide, tip pan and slide fritata onto plate. ( do I have to tell you to use oven mitts?)

EAT IT!!!

After Thoughts:

There are tons of ways to jazz this up, sometimes it depends on how much time you want to spend. If you want to take the time, you can sauté some onions and garlic and mix into the eggs.

If you're a cheese person this is GREAT with some gobs of fresh mozzarella. If you're not a cheese person there is no hope for you!

You can use meatballs or sausage if you desire, but as I have said before, don't overload this, it's way too easy if you like a loaded pizza.

Chicken -AL-a-King

Credit my little brother for this recipe, modified from a Mom recipe!

Here is a nice crock pot recipe for you. This is one of my household favorites. And I make it! Got the recipe from mom.

You can clean this up for the way you write. I just blurted things out. You're a cook, you understand! I call it "Chicken -AL-a-King". Mom I think, did the chicken the same, then made dumplings, and called it "chicken & dumplings" You can call it Chicken - Al & Karl if you like! Whatever!

Ingredients:

2 or 3 Whole chicken breasts
1 - Large can of Veg-All™ OR 1) 2#bag of frozen mixed veggies
2 Cups corn starch
Few - whole peppercorns
3 Cans of Swanson™ Chicken Broth

Directions:

In a crock pot, pour in the chicken broth, then place in the chicken breasts, the veggies, and add water as needed to cover the chicken. Simmer on low for 6 to 8 hours. OR on high for 3 - 4 hours.

Remove chicken breasts from crock pot, then using 2 forks, shred the breasts and then return them to the crock pot.

Thicken the gravy using the corn starch. Begin with a 1/2 cup, mix with an equal amount of cold water, stir till you make a paste, slowly add to stock in pot, stirring constantly to avoid clumping. Continue stirring until it returns o a bubble, check thickness. If you prefer a thicker stew gravy, repeat this process until you have reached the desired thickness.

Serve it up any way you wish!

EAT IT!!!

After Thoughts:

Goes great served over some Pillsbury™ Grands Buttermilk biscuits!

I am sure it would be awesome served over some cornmeal pancakes!! (Karl)

This meal will stick to your ribs, and makes great leftovers! Is a good meal by itself, although the biscuit helps.

Cornmeal Pancakes

This is one of the recipes that you either love or you hate, I have never met anyone who is ambivalent about them. The best part about cornmeal pancakes is that they can be enjoyed in many different ways. If you want them for breakfast, they are great with plenty of butter and maple syrup. If you are looking for a semi-nutritious snack food, cold cornmeal pancakes with some of your favorite jam are a tasty little snack. And lastly, you can make them ahead and freeze them the warm them up later for use with chili, or stew or even creamed chipped beef. (yes, otherwise known as "shit on a shingle") They have a texture like a pancake, but a taste similar to a light cornbread.

There are many variations of this classic recipe from Johnny Cakes to corn-dodgers. This falls somewhere in the middle. I take some shortcuts with this to make it as easy as possible, and still get a decent result. The biggest thing is getting the batter consistency right. Too thin and your pancakes have a tendency to cook too fast and not hold together, well, and too thick and they are like lumps of clay. It may take a few tries to get it just right for your taste, don't be afraid to experiment with this recipe, it's they best way to find your best batter.

I recommend that you use a good basic pancake mix. I don't like bisquick™ pancakes, they are too heavy and have way too high baking powder to flour ratio. My favorite pancake mix is New Hope Mills™ Buttermilk style, but I am not sure if it is available nationally. My suggestion is to find a decent buttermilk mix that give a fairly light pancake. The second tip is to not overcook the cornmeal in the prep, it's common to want to take the easy way out and nuke the cornmeal in the water, but this will cause the cornmeal to clump and make big gobs in the batter. Follow the method and you will have a good pancake.

Ingredients:

1 Cup Cornmeal ( yellow or white, doesn't matter)
1-1/4 Cup BOILING water
Your favorite Buttermilk Pancake mix

Directions:

Mix cornmeal with boiling water in a small mixing bowl stir and let stand for 5 minutes, stir again and let stand for additional 5 minutes, or until you can safely hold a finger in the mixture.

Follow the directions for your pancake mix, for a half a batch. Once you get it mixed up check the consistency, it should easily coat a spoon dipped into the batter. If the spoon comes out with a thick coating of batter, thin it out a little bit.

Once you have the consistency right, mix in the cornmeal paste into the pancake batter. Again pay attention to the consistency of the mixture, don't be afraid to thin it out. It should pour evenly, but not spread out too fast on the pan! ( I know it sounds picky, but once you figure it out, you will never need to think about it again, because you will always know exactly what your shooting for. )

Cook on a hot griddle, pour quarter cup each for pancake as many as your griddle will take. Mine only does 4 at a time, but there are some out there that can get up to 10. The recipe should yield between 18 and 24, 3 inch pancakes.

For breakfast, Serve with butter and warm maple syrup.

Eat it!!

After thoughts:

If you wish to use these as a substitute for cornbread, they are amazing with chili, simply place a couple in the bowl then ladle the chili over the top. They will also work the same way with your favorite stew in place of biscuits.

If you make a double batch you can freeze the extra for use later, they nuke up quite nicely and very quickly.

Experiment with it, and find your favorite ratio and consistency. Never be afraid to experiment!

Crock pot barbecue Pork

Well the votes are in and it looks like a landslide!! LOL And so it is that I will start adding Crock Pot recipes as well. Now there are some little tricks to the Crock Pot. Contrary to popular belief it is possible to overcook stuff in a crock pot, and there are a few easy tricks to keep it from happening. One of these trick is to delay the start time until about half way through the day. Bet you're wondering how to turn on a crock pot by remote aren't you? A simple device available at any hardware store for less than $15 called a timer. Now pay attention when you shop, you want a heavy duty timer, not just a plain lamp timer which is cheaper. Crocks use a little bit more amps than a lamp and you don't want to end up with a fire, that would over cook your food, and you don't want to blow the circuit, that would under cook your food!! Now I bet your wondering how to keep your stuff safely cool until it's time to start the cooking. Well the truth is that in many cases it really doesn't matter, unless you're cooking something with dairy products or possibly chicken products. In these cases you can simply use some frozen ingredients that will keep this chilled until the cooking starts. The other trick is to use some ice blocks in the place of added water, which will melt during the waiting time and be water when it's time to cook! See? Simple!

There are a few things that you really need to know about your crock pot before you use it, one is the cooking temps on low and high settings. This is very easy to figure out, all you need is an oven thermometer and a couple hours of time. Set your crock pot on "low" and set the thermometer inside it. Leave it empty and dry. It won't hurt it at all. Check the thermometer every 15 minutes for one hour. It should hold a steady temp after the first 30 minutes. That's your low operating temp and is important to know. If it is over 225 you can count on needing extra liquid in anything that you cook for more than three hours. Now switch to "high" and repeat the process. Now you know what you are working with. Generally 300 to 350 is the high setting, so remember that if you are gonna have things cooking on high and you need to figure they will need less time and more liquid. If you don't have an oven thermometer but do have a candy or a frying thermometer, you can do the same test, but you will need to fill the crock pot about 2/3 full of water. There is just no good way to do it with a meat thermometer!

One of the best things for crock pot cooking is meat, because it has the time to simmer and tenderize. Pot roast is great and so is roast pork loin. One of my favorite dishes is Barbecue Pork. There are a couple ways to do it, one is to cook the pork, then prep it and add it to the sauce, the other is to cook the pork in the sauce. This is my favorite way to do it.

Ingredients:

32 Ounces of Your favorite Barbecue Sauce ( personally I like to mix and match, my favorite is to mix a bottle of Open Pit™ and a bottle of Jack Daniel's™ Original No.7 Recipe Barbecue sauce. )
3# Pork Loin
2-3 cloves Garlic slivered
1 large onion Julienned
3 Tbsp Soy sauce
1 cup Honey

Directions:

cut slits in pork loin and insert garlic slivers around the roast, dispersing evenly over meat. Set aside.

Mix barbecue sauce, honey and soy sauce together and dump mixture into crock pot.

Set meat into the pot, the sauce mixture should cover the meat, if it doesn't, add water to bring level up over the meat.

Layer the onions on top of this and place lid on crock pot set to low and simmer for 4 to 6 hours.

When ready to eat, remove lid from crock and gently spoon off excess grease.

Remove the meat from the sauce and slice, then return to sauce for 5 minutes before serving.

EAT IT!!!

After thoughts:

This goes great with rice. White rice, brown rice, wild rice, whatever you prefer, this stuff is good with it!

The perfect side dish is Corn. Corn on the cob, Mexican corn, or even cornbread! Corn and barbecue pork just seem to go great together.

The leftovers are even better the next day, nuked or just cold on a nice hard-roll!!

Been thinking... ( ouch!)

Ok here is what I'm thinking.... My goal for this blog is to stick with recipes that take less that a half-hour of work to be ready to eat. In that vein, I am thinking that some great crock pot recipes would work well, but while the actual work is less than a half hour, the cooking time is hours. So what do I do? I'm gonna weigh this one in my brain for a little while and see if there are any thoughts out there.

I know a ton of great Crock pot recipes, and they work out great, but they need a work day to cook, and they are ready to eat when you get home. Barbecue beef, meatloaf, sausage and sauce, amazing meatballs, sweet and sour sausage, barbecue pork, and a ton of other good stuff. I guess I will probably do it eventually, just not today!

Smoked Sausage and Beans

Yummy, Yummy!! This is a tasty little dish that I originally got from Bush's Baked Beans™ label, probably 15 years ago or so. I have made a few minor changes from the original, and I have found that it works best with a sweeter baked bean product as opposed to a spicier one. The key to it all though, is that you need to use a saucy style rather than a thick style baked beans. I have found through the years that a tomato style sauce doesn't really work so well for me, but everyone is different so it may work for you if that's your taste.

The look of this dish isn't always the most appetizing, but once you try it, you forget about the look completely. The original recipe didn't call for the onions, but I found that I like them, they give a little balance to the Garlic. For the smoked sausage, you can use plain smoked sausage or the kielbasa style, either makes a great finished product. I have also found that this is truly a one pan recipe, because the flavors from the sauté of the sausage, onions and garlic blend to the bean mixture and make the flavor perfect. Enjoy!

Ingredients:

1 pound smoked sausage or kielbasa
1- 8 ounce can of brown sugar style baked beans.
3 Tbsp yellow mustard
2 cloves garlic
1 medium onion

Directions:

Slice sausage into 1/4 inch thick discs , slice and quarter onion, and crush and mince garlic.

Sauté together in a large, non-stick frying pan on medium high heat, until onions are tender and sausage has mostly browned off on both sides.

Reduce heat to medium low and add beans and mustard to pan and mix well.

Simmer until mixture is bubbly and well heated, stirring often to prevent scorching.

Remove from heat and serve on a plate


EAT IT!!!

After Thoughts:

If your in the mood for shingle you can serve this on toast, it's pretty good that way. which brings me to this...

This is great for camping, if you like the mountain pies, this is a great filling for it. Or those electric pie makers. ( You know, the ones that seal and toast the bread to make little pocket sammiches) Make the recipe ahead of time and bring in a container. It works best for this if it is cold to start.

I have no secret to making this a "low gas" recipe. If you are going to be where you don't want to fart.... Don't eat this stuff!

Don't tell anyone, but this could actually be a "good for you" meal because beans are high in fiber and folic acid and vitamin A.

Pizza in a Hurry (No delivery needed)

Pizza is the stand-by of the single person as well as those in a hurry for something filling and tasty. The best part about pizza is that when you make it at home you can make it ANY way you want it. Piled high with pepperoni, or completely veggie covered, tomato sauce or garlic butter, American cheese, cheddar, mozzarella or no cheese at all. ( some people are strange!)

This is a recipe that I learned from my Gramma via my uncles. It's one of those little recipes that my snooty chef of a father never truly approved of, so he never made it himself, so I had to find my own secrets to this recipe. If you like a thin and crispy crust, this isn't the pizza that you want to make. There is no way to make this crust thin and crispy. It's a good, tasty crust, but it is always thick. This pie is great with a big glass of milk. It's the best way to eat it in fact. So grab your Pizza fixin's and get the party started!

Ingredients:

2 cups Flour
1Tbsp Baking Powder
1/2 tsp Salt
1/4 cup vegetable oil
3/4 cup Milk
Your favorite Pizza Toppings

Directions:

Preheat oven to 400 degrees.

Put dry ingredients in a bowl and stir together

Add milk and oil, and quickly mix with wooden spoon until all liquid is absorbed, continue kneading by hand until all dry ingredients are worked into the dough.

Lightly oil a 12 inch pizza pan and roll dough out to the edges.

Once dough is evenly spread across the pan you can tope it with your favorite pizza stuff. when you have it ready, place in hot oven on center rack and set timer for 20 minutes.

When the timer chimes check bottom of crust by lifting an egde with a metal spatula, when it is evenly medium-browned it is done.

Allow to set for 5 minutes before cutting.

Cut and serve.

EAT IT!!

After thoughts:

You may use whole milk or 2%, but nothing thinner, the milk fat helps the dough structure, and skim or 1% doesn't have the fat needed for this purpose.

Don't pile the toppings too deep, or you crust will not cook through. Or you will over cook the bottom to get the top cooked.

This is a great pizza to make with kids because they don't have to wait long for results.

This pizza is great cold if you like cold pizza. the crust stays tender and doesn't get chewy like Yeast crust.

Broccoli & Brussel sprouts in Honey Mustard Sauce

You know sometimes you feel like eating something that's good for you? Yeah, I know it's odd, but it happens more and more these days. Brussel Sprouts are good for the liver, they can help lower you triglyceride levels and they are a good source of fiber. Broccoli is just tasty! Why fight it?

Sometimes veggies are great with just some butter and salt & pepper, but other times a body just wants something a little spicy, and this sort of fits the bill. I give it a little more bite than some might like, but if you like to feel some heat, this is great. I like it as a little meal all by itself, but if you wanted to use this as a side dish to go with some pork chops, I think it would do nicely. The sauce would nicely compliment a grilled piece of pork, similar to a Carolina style mustard based barbecue sauce.

Ingredients:

1 cup Brussel sprouts, cut in half
2 cups Broccoli Florets stems cut to 1/2 inch
1/3 cup Mayo
1 Tbsp. Honey
1 Tbsp. brown mustard
1 Tbsp. Yellow mustard
1 tsp. dry mustard

Directions:

Put Sprouts and florets in microwave safe bowl and cover, nuke on high for 2-3 minutes.

In small mixing bowl mix mayo, honey and mustards until mixture smooth and well mixed.

Check veggies, and test for done-ness. Nuke for 1 to 2 more minutes as necessary.

Remove veggies from microwave and immediately pour mustard sauce over hot veggies. Mix well and serve.

EAT IT!!!

After thoughts:

For a shorts cut, you can use prepared hot mustard, and omit the dry mustard.

This sauce is also good on green beans or cauliflower.

May also be a good side for some grilled fish.

Instructionals!

Easiest dessert ever

Making quick meals is all well and good, but sometimes a body needs to enjoy a tasty dessert too. You never know when you may be in need of some dessert item, maybe you are asked to bring a desert to a party, or perhaps you want to impress a date, or even surprise your mate. This one is sweet and even a little bit good for you!

Some things to remember about this dessert, are these, you need to work fast, because if you let bananas out in the air for more than a few minutes, they begin to turn brown. They oxidize so quickly, it is a good idea to get everything else ready first then handle the 'nanners last and fast! You can use either chocolate or vanilla pudding, it's a matter of taste. I like the chocolate variety, and for a real treat try the new dark chocolate variety, really tasty!

Ingredients:

1 Pkg Instant Pudding
2 Cups milk ( your favorite, the difference is in the nutrition)
2 ripe bananas
1 8" prepared graham cracker pie crust

Directions:

Prepare pudding and Pie crust according to label directions.

Slice one banana into the bottom of the pie crust and pour pudding over the layer, JUST enough to cover the layer, then slice the second banana onto the pudding layer. Pour remainder of pudding over this layer of banana.

cover and put in refrigerator to chill and set. ( usually 1 hour will do)

Slice and serve.

EAT IT!!

After Thoughts:

If you feel like being fancy You can garnish this desert with a few fresh raspberries.

For a real change of pace you can make a crust of from vanilla wafers instead of graham crackers.

Chocolate Graham cracker crust is also a touch of variety.

If you want to be REALLY fancy you can finish this off with a layer of whipped cream on top so you get a nice strata effect when it is served.

Easy Broccoli Omelet

Eggs are good for you. Did you know that they help grow hair? As long as you have healthy follicles eggs are beneficial to your hairline. Green veggies are just plain good for you, the vitamins and fiber make you feel better and you never know when your gonna need that extra energy they provide too! LOL

This is one of those little recipes that I decided is probably good, and then I made it and, geeze, It was good! I love to make it and it is really simple. Nearly impossible to screw up, for anyone who has any experience with a stove and frying pan! I like to use frozen broccoli to start with because it has been blanched before it was frozen, and by the time it is heated all the way through it is tender and edible. If you use fresh broccoli, you should nuke it for a minute or two to get it started.

Ingredients:


1/2 cup Broccoli Flourets, Most of the stem should be removed
1 small onion, chopped
2 extra large eggs
1 Tbsp Olive oil

Directions:

In medium frying pan heat olive oil over medium heat, add onions and saute until softened.

in bowl scramble eggs and set near the stove.

Add Broccoli to the pan and stir fry until softened.

Pour eggs over broccoli and allow to cook unto the edges are firm.

Flip over with large turner and cook for another minute until eggs are firmed up.

Slide onto plate and ...


EAT IT!!

After Thoughts:

You can garnish with some sliced cheddar for a little extra tang and some calcium.

I like to pour a little salsa on it now and then for some zip.

If you would like some meat flavor it's Really good with some diced pepperoni through in with the broccoli. then just finish as before.

Easy Southwest Fry-up

This is one that I discovered one day while rummaging through the bare cupboards when there was still 2 days until payday. I dug the hamburg out of the freezer and tossed what I had together in the frying pan. I got it cooked up and I thought, " Hey! This ain't so bad!"

The next time I did it, I started with fresh ground beef, and realized that I got it done in a pretty short time, and I had some cheese to put on it which really made it good for me. I recommend using the medium or the hot salsa because they tend to lose a little heat in the cooking, if you're scared to go for the hot, it's ok too. Taste is an individual thing. We can't all have cajun tastebuds!


Ingredients:

1 pound Ground beef 80% lean
1 11 oz can southwest style corn
1 medium onion coarsely chopped
1 16 oz jar salsa (Medium or Hot recommended)
3 slices american cheese OR 1/2 cup shredded sharp cheddar (Optional)

Directions:

In a large frying pan, cook ground beef and onions until completely cooked ( no pink meat left)

Add corn and salsa, mix well

Stir-fry until all is heated through.

Layer on plate with cheese.


EAT IT!!!

After thoughts:

This makes a GREAT taco filling with some shredded lettuce and tomato.

Can be garnished with sour cream, for a little better nutrition use plain Yogurt as a substitute for the sour cream.

Also makes a great topper for Taco Salad.

Sausage & Taters

This is one of those little recipes that is so simple that you hardly believe that it needs to be written down, but there are some people who may never think of this combination. It is nothing special, but it is very tasty, and quite filling. This recipes is enough to feed a family of four if you want to add a salad and a side dish, but it's a great 2 meals all by itself to any hungry adult.

There is not much wiggle room in this recipe, although you can omit the onion if it's not to your taste. It works best with cubed potatoes, but you can shred them if you wish, it does help them cook faster if you're in a big hurry. You can use either kielbasa or regular smoked sausage, but the smoked sausage flavor is better in this dish. The whole thing takes about 25 minutes in a good sized pan, a smaller pan takes longer because it needs to be turned a little bit longer, covering the pan helps early in the cooking, but I usually cook it uncovered because I'm not always in a hurry.

Ingredients:

1 pound smoked sausage sliced (pepperoni style, aprox. 1/4 inch thick slices)
3 fist sized potatoes cubed
1 medium onion, julienned
2 Tbsp olive oil

Directions:

In large frying pan on medium, heat oil and begin lightly browning sausage.

After sausage has begun to brown, add onion when onion begins to soften, add potatoes.

Cook until potatoes have softened and browned, turning occasionally to get the browning fairly even. You may remove at anytime after this, but it is OK to cook longer if you wish for more crispies in the potatoes and onions.

Eat It!

After Thoughts:

If you cover the pan once the potatoes are added they cook faster, but you will see a build up of liquid in the pan, you need to cook this off before you serve.

I prefer to use the potatoes, skins and all. Make sure the eyes and spots are out, then just slice them as is. You get some fiber and a little better nutrition that way.

Applesauce with cinnamon is a great side dish for this entree.

We call it, " Indian Hash"

This is an old family favorite that my grampa taught to my dad, and he taught to me. Then I spent some time on the reservation and learned a few more secrets. There are many variations of this quick and easy dinner, but I'm gonna share with you my favorite.

We call it Indian Hash and I have had it at many a home or party while I was living on the Rez. I really don't know why they call it hash, unless it is the potatoes. It's no matter really, because it is easy to make and really filling. It is really a meal all in itself, and when you try it, you'll be hooked too.

Some of the ingredients are pretty flexible. to make it quickly use instant mashed potatoes. you can get them ready while you cook the meat. If you wish to use fresh mashed potatoes, prepare them ahead of time, it's easier and saves time when your in a hurry. I like the use of pork sausage, but it's not solid rule, the ground beef can be any grade you can afford, ground chuck is less greasy. You can use the corn or not. You can use canned corn, but make sure you drain the water out before you add it to the pan. You can even serve the corn on the side, but if you want a veggie with it, the corn is the only way to go.

Ingredients:

4-6 cups Mashed Potatoes
1 lb ground chuck
1 lb pork sausage
1 cup frozen whole kernel corn
1 large onion sliced and quartered

Directions:

In a large frying pan break up sausage and ground chuck, throw in onion and fry until meat is completely cooked.

Drain off excess grease retaining a couple teaspoons.

Return pan to heat and mix in the potatoes and corn.

Cook to desired doneness. Some people like to just get everything up to the same temperature, Some like to get the potatoes brownd off. There really is no wrong way to finish this stuff. (with the exception of burning it to a cinder!)

Serve right from the pan.

EAT IT!

After Thoughts:

Serve with ketchup. I don't know anyone who doesn't put ketchup on this stuff!

Goes amazingly well with an ice cold glass of milk.

Reheats great, so you can make a lot and eat it all week if you so desire!

Shrimpy Noodles

This is something that I love to throw together, and it is definitely open to experimentation. The recipe that I use is considerably less complicated than the one that it is adapted from. The real trick is to get your shrimp cooked the way that YOU like them. I like em when they are just cooked through so they are juicy but firm. If you overcook the shrimp they get chewy, blech! I like to use wine for the flavor and I had great success with both white and red wines, so go with your taste. I know that white is supposed to go with seafood, but since it's being cooked, is it really that important?

This one isn't exactly simple, but it goes fast if you know what your doing in a kitchen. even with all that's involved it gets done in less than 30 minutes. Again, I like it spicy, and that's great for my taste, but if you have a more delicate palate, that's fine, go ahead and refine it for yourself.

Ingredients:

1 cup uncooked Egg noodles OR 1 Pkg Ramen Noodles
6 or 8 Large shrimp, OR 12 Medium shrimp ( precooked, peeled and deveined, tails removed)
1 medium onion diced
2 cloves garlic crushed and minced
1cup semi-dry wine (your choice)
2 tbsp butter or Olive Oil
1/2 tsp basil
1/2 tsp cilantro
1/2 tsp thyme
1/2 tsp Tabasco sauce
Pinch Cayenne
Grated Parmesan ( if desired)

Directions:

Cook Noodles and set aside in pan of cold water.

In wok or large saute pan, heat butter or oil over medium heat, add onions, garlic and herbs. Cook until onions are just clear.

Add wine, Tabasco, and cayenne, and bring mixture to a boil.

Add shrimp, and drain noodles.

As soon as the liquid is halved, add noodles, and toss until liquid is absorbed and noodles are heated through.

Remove from heat and turn out onto a plate.

Garnish with Parmesan if you wish and ...


EAT IT!!

After Thoughts:

Goes great with a glass of white wine or zinfindel.

You can add italian or smoked sausage to this dish if you wish, or instead of the shrimp, still comes out great.

For a little more zing, add a tablespoon of prepared horseradish with the shrimp and noodles!

Omelets rule

One thing that is always a great standby is the good old omlette. Some eggs and something of your choosing, veggies, meat, cheese or any combination of the 4. Cook on the stove top or bake, either way you have something both tasty and generally somewhat good for you. My friend Loie is a little more health conscious than average and she sent me her suggestion. I'm planning on doing one Omelet recipe each week, so if anyone has a favorite, go ahead and send it on!

One of the tricks to an omelet is to not over cook it. You have to know your technique. If you are a stove top cook then you want to be able to flip the pie at the right time so that it cooks from each side to the middle. If you are an oven cook, then you want to set the temp so that it cooks all the way through without browning the bottom too much. This is Loie's Version...

Ingredients:

6 eggs
2 medium potatoes, diced
1 cup diced veggies ( anything you choose. I like onions and sweet peppers.)
1 Tbsp butter(melted) or olive oil

Directions:

Preheat the oven to 375

prepare a clean, 6 0r 8 inch cast iron frying pan by pouring the melted butter or the olive oil into the bottom and making sure it is spread evenly across the pan.

Separate 4 of the six eggs and save the yolks for another recipe. put the whites into a bowl with the other two whole eggs. ( removed from the shells!! )

Beat the eggs until well mixed, if you have an electric mixer make the eggs whip up a little. The more air you get into them the fluffier your omelet will end up.

toss the veggies and potatoes into the eggs an toss lightly, now pour the mixture into your oiled pan.

Set the pan in the oven and set your timer for 15 minutes. when the timer goes off check your omelet, if it appears firm use a spatula to lift the edge, if it is lightly browned you are good. turn off the oven and let the omlette sit for an additional 5 minutes.

Remove from oven, cut and serve.

Eat It!!

After thoughts:

If you wish to make this a romantic dinner ( and it can work well for a little romance) you can make two small omelets and serve with white wine.

To make the cooking time speed up a little bit you can nuke the potatoes so that they need not cook as long, or start with pre-cooked potatoes which make it go even faster!

While it sits in the oven for that last 5 minutes you can garnish with your favorite cheese and allow it to melt in the warm oven.

Instant Soup (Spicy Veggie)

OK, not really "instant", but it only takes a few minutes and it comes out pretty good. One thing you will find is that it helps to have some basics in your fridge and cupboard. Basics mean at least a small, but stocked, spice rack, flour, sugar, milk, eggs, canned tomatoes, some frozen meat (if you like meat, vegans can modify if they choose) Various frozen and canned veggies, and and either bullion, or canned stock. Also Peanut Butter. It's one of those great useful things that goes well with loads of tastes. Storage containers are also a must, because when you make one person meals, it is rare that you will have to use the entire contents of most packaged foods.

This soup is great in a pinch and it only takes as long as it takes to nuke the veggies to your desired cooked-ness. Some people like 'em a little crunchy, some like 'em mushy, I like firm but just a little past the crunchy phase. Secondly I like things a little spicy, you have the option, you can make it spicier, or tame it out. I don't judge, but I might tease you if I find out!! LOL To the soup!

Ingredients:

1 cup Frozen Mixed veggies ( your choice, but for this one I like the Southwest mix)
1/4 cup beef stock
1cup spicy tomato/vegetable juice
1/2 tsp Tabasco
1 tsp Worcestershire sauce
pinch basil
salt & pepper to taste

Directions:

Combine all ingredients in a microwave safe bowl and cover, nuke for 2 minutes. stir contents and nuke for another 2 minutes. Allow to sit for 2 minutes covered. Remove from nuker and test your veggies, if you want them softer, cook some more, if you are happy...

EAT IT!!


After thoughts:

If you have some cooked macaroni to toss in it's a nice addition.

I like to put some croutons on top with a little Parmesan cheese

It would also go good with a nice cheese sammich.

Ramen & Cheese

Quick an easy baby! One thing you may notice after a while is that I LOVE Cheese. I put it on tons of stuff, but you don't have to if you don't want to. It's not required. I think perhaps I make up for some of the people in my family who don't like cheese. ( what's that all about?) So here goes, one of my favorites and a great standby for those days when nothing else seems to be appealing.

Ingredients:

1 Pkg Ramen Noodles ( chicken flavor recommended)
3 Slices American cheese ( velveeta slices are best, but any sliced cheese will do)
2 cups water


Directions:

Boil the water... D'oh!! toss in the noodles (without the flavor packet)and cook to your desired consistency. I like them a little firm, so they don't fall apart on the fork.

While the noodles are cooking unwrap your cheese slices and put 1 in the bottom of the bowl. Set the other 2 near your work place because you want to use the heat from the noodles to melt the cheese. (That's the key to the speed here. )

When the noodles are ready, drain off most of the water, keep enough to cover that slice of cheese in the bowl. (probably 2 tablespoons) Now dump the noodles into the bowl, and add a slice of cheese in the middle and on top of the noodles.

Open the flavor packet that came with the noodles and sprinkle a little of the powder on top of your cheese/noodle pile. Now stir the noodles to spread the cheese evenly.

EAT IT!!

After thoughts...

You could use cheez whiz in a pinch, and it would probably work pretty good.

I like to eat this with a glass of orange juice and a couple of crackers w/ peanut butter.