Veggie Shake & Bake!

This is an easy one to toss on the grill or in the oven as a side dish or a veggie main dish.


Peel large carrots, cut into big pieces.

Small (fingerling) potatoes - cut in half.  I got the kind that has red, yellow, and blue potatoes, but any small potatoes will work.

Large onion - cut into large pieces.

I threw in the broccoli florets just because I had some, but any fairly crunchy vegetable would work.  They should all take about the same amount of time to cook.

If you want to make this into a non-vegetarian main dish, throw in some ham cubes.

Toss all into a plastic bag or container.  Drizzle with olive oil and shake to coat.

Sprinkle in any or all of the following:  rosemary, celery salt, black pepper, garlic powder, cooking wine.

Dump into metal pan or onto foil with the sides folded up.  Grill on low or bake at 375F for 2 hrs.  Stir occasionally.

The point is to roast slowly, which brings out the natural sugars in the veggies and adds a lot of flavor.

Keep On Brining - Cider Pork Roast

Since the brine worked out so well on the chicken, I had to consider other meats to experiment on... mwah ha ha!



This is a pork shoulder with the fat rind still on.

Boil 2 c water with 1/2 c kosher salt and 1 tsp mustard seeds. Stir until salt is dissolved, about 3 minutes. Cool and add 4 c apple cider.

Soak meat with brine and black peppercorns in refrigerator at least 5 hours; overnight is best for thick cuts like this.  You will want to start the brining early because the roasting stage takes about 5 hours.

Remove from brine, transfer to foil sheet on grill.

Cook with fat side up on low heat (I only turned on the two burners at the far sides and left the two middle ones off so the heat would be indirect).  This takes about 3 hours before the temp is about 140F.

Flip roast over so fat side is down.  Spread top with a mixture of brown sugar, cumin, black pepper, and cayenne pepper.

Keep heat low for another 2 hours or so, until temp at bone is 160F.

Allow roast to rest on platter for 10 minutes, then hack off some slabs and enjoy!

Juicy Chicken in Brine

This is the easiest way to juicy grilled chicken!

Seriously, these come out awesome with very little effort.


In a saucepan over high heat, boil:

1 c. water
1/4c. kosher salt
1 tsp black peppercorns

Stir until salt dissolves, about 3 minutes.





Remove from heat and cool for 5 minutes.

Add 1c ice and 2c apple juice. Stir when ice is melted, or use cold water.

Brine should be room temp before adding to meat.



Arrange 2# boneless, skinless chicken thighs in zipper bag or plastic container.


Add sprigs of thyme or rosemary and a spoonful of crushed garlic. (optional)

Pour cooled brine over chicken and seal.

Refrigerate for 4-5 hours.  Remove from brine and shake excess off.

(if you want to brine overnight for convenience, rinse chicken after to remove some of the salt)


Grill on medium or bake at 450F for 20-30 minutes, until browned with an internal temp of 170F.  Be careful not to overcook!


If you don't want the finished result to taste very salty, rinse the chicken with water before cooking.  The salt is needed during the initial phase because it allows the flavors from the herbs and juice to permeate the meat.

Fresh Salsa with Olives

It has been a few weeks since I posted a recipe; between vacation and other busy-ness it seems like time slides by very quickly!  I'm back on track now and have an easy and fun recipe for you to try...

I hadn't considered making my own salsa before, since there are many fine ones commercially available.  But then I tried it, and found that freshly made salsa is MUCH better than store-bought.  Plus, I can customize it for my own personal tastes.

I used a food-chopper to cut up the veggies into chip-sized bits.  Beware of pieces that are too large - you want each bite to have several flavors and not just one piece of something.

1 jar sliced green olives and 1 jar sliced black olives
(drain and chop small)

1 small can green chilis

2 roma tomatoes - cut into pieces, chop small.

1 green or red bell pepper and 1 jalapeno - remove seeds, chop small

green scallions - slice into small circles

mix with:

1/2 tsp sea salt
1/4 tsp cayenne
1/4 tsp onion powder
1/4 tsp chili powder

splash olive oil, cider vinegar, lime juice, sesame oil.


I usually dump everything into a plastic container with a tight lid, and just shake the container every  hour.

Keep in fridge for at least 3 hours before serving to allow flavors to blend. I tried making it a day in advance, but the tomatoes got too soft. 

Cherry Pie Bites

Simple to make with only a few ingredients.  Folding the wontons gets faster with practice...


Start with small wonton wrappers.

Those round black things in the photo are CHERRIES.
I used a can of pie filling cherries, but you could probably use fresh ones if you don't mind the horrible laborious job of taking the pits out. Or if you have children who you can foist off this step to :)

Place one or two cherries in a wonton.
Brush two adjoining edges with water.
Fold in half to make a triangle.
Press dry edges to wet edges, then fold the corners under.

Spray baking sheet with cooking spray.
Lay wontons across, then spray the tops with cooking spray.

Bake at 350 for 12 minutes.

Sprinkle with powdered sugar and serve with whipped cream.


There are other variations for fillings that I will post at a later time.

The cherry ones are also good with a little sprinkle of coconut inside.

These are more filling than they appear.  A package of wontons will make enough to serve 6 people as a snack.

Salami Snack Loaf

This one is really easy to put together when you have guests, and comes out soooo gooood... (keep in mind that when i say "good", i usually mean "salty":)


I used a ciabatta loaf, but you could use any relatively soft bread.  you don't want it to be too crusty.


Slice loaf lengthwise.


Spread both halves with garlic herb cheese spread.  I use Alouette spreadable cheese, but you could make it yourself by blending softened cream cheese with garlic powder and black pepper.

Layer one side with salami, then layer of shredded mozzarella, another layer of salami, a layer of drained sliced olives, and the final layer of salami.
You can mix it up a bit by using different kinds of salami for each layer, as I did here, or even try hot capicola or ham.

Top with second half of bread.


Place stack on a piece of foil, then pull the sides of the foil up to hold it together.  You want the whole thing to get warmed through and melt the cheese without making the crust too crunchy.  I leave the top open to let the heat in.

Place on baking sheet in 350F oven for 20 minutes.


Slice and serve hot.

I like to serve with condiments: diced pickles, ranch dressing, and marinara sauce.

Awesome & Easy Roasted Cauliflower

This is a fun and easy way to cook cauliflower, and the testing group loved it! 


It also works with broccoli.  They will come out crispy on the edges, and the slow roasting brings out the sweetness in the veggies.


Cut off all of the florets of either veggie and drop them into a zipper bag.

Drizzle with about 1/4c olive oil, close bag and shake until each piece has a light coating.


Dump in 1/4c breadcrumbs and 1/4c parmesan cheese.

You can use seasoned breadcrumbs, or use plain ones with a little salt & pepper.


Shake bag to coat.


Pour onto greased baking sheet.



Roast @ 300 for 45 minutes.


Serve hot as a side dish or as a snack with ranch dressing for dip.

Huevos Rancheros

If your long weekend includes plans for brunch, try this!  Its easy, and very tasty...



Huevos rancheros is a mexican farm-style breakfast food, and there are many ways to make it.  I just made this one up, but you can easily customize it to include your favorites.



In large saute pan, heat 1 tbsp olive oil.

Add 1 diced green pepper and scallions.

Saute 3 minutes, then add:
    1 can white beans, drained
    1 can diced tomatoes (don't drain)
    1 7oz can green chilis
     8oz diced ham
     optional:  black olives



Cover, simmer 20 minutes.



There should be some liquid in the pan, which is needed to poach the eggs.


The key is to slip each egg from a small bowl or cup into divots dug in the mix.  If you hold the bowl close to the surface of the mix, the yolk won't break.

Use a big spoon to dig a little hole, then slip an egg in it. Keep digging holes until it has as many eggs as you want. I usually plan on three per person.



When all eggs are in, simmer covered on medium low heat for 15 minutes.




Sprinkle with shredded cheese, and cook covered for another 5 minutes.



Serve with english muffins, sour cream, hashbrowns, guacamole & sour cream, and tabasco sauce.

Zesty Buffalo Chicken Calzone

Calzones are fast and easy to make!



2 Pillsbury Pizza Crust dough (not thin crust)
1 pkg Perdue Short Cuts - original roasted
1/2 c diced ham
1 pkg microwave bacon, cooked crispy
2 stalks celery, diced
1/2 c. blue cheese crumbles
16oz shredded mozzarella
Buffalo Chicken Sauce (I use Franks)


Spread one dough on cookie sheet or baking stone.

Layer with chicken, celery and ham.

Splash with sauce, then top with bacon and cheeses.


Stretch second dough over top and crimp edges.

Sprinkle with parsley.

Bake at 350 for 20 minutes - it will take a little longer than the package directions because it is thick with cold ingredients.


I use Franks Buffalo sauce because it tastes the way I think buffalo sauce should, but you should use your favorite if you have one...

Even with the cheese and bacon, this version has lower calories than a similar calzone from a restaurant, and lower cost too :)

3 Ingredient Grilled Potatoes

Comfort food season is over, so bring out your grill!


I like doing side dishes and main dishes on the grill at the same time, and these potatoes go great with just about anything.


I prefer small red potatoes because they come out with a nice creamy texture but don't fall apart.  Just cut them in half, or in thirds if they are bigger.  Small Yukon Golds work too.


Toss the potatoes in a plastic bag (I re-use the ones that the burger rolls come in).

Add 2 tbsp olive oil  and 1 packet dry italian or ranch dressing spices.

Shake to coat.
Pour potatoes out onto a double-layer sheet of foil sprayed with non-stick baking spray.

Cover with another sheet of sprayed foil.  Crimp edges tightly.


Throw on grill rack with low heat for 1 hour, flipping once about halfway through.

Move packet off to one side if you turn up the heat to cook the main dish.


Salt & pepper to taste.

Stuffed Potato Skins Wraps

These are like loaded potato skins, in two-bite wraps!

Stuff them with anything you like in potato skins...



Bake or fry tater tots according to package directions.

Load your wraps!


Fold sides in like an envelope to cover stuffing.

Moisten edges of final flap to seal.


Place in rows on baking sheet sprayed with nonstick spray.



Spray tops of rolls with spray too.





Bake at 400F for 10-12 minutes, until tops are golden brown and puffy.


Serve with sour cream or plain greek yogurt for dipping.

Easy Way to Cassoulet

Comfort Food Season is drawing to a close, as the weather (finally!) turns warmer. One final entry under that category is my version of the traditional French cassoulet, which is meant to be a heavy, savory, stick-to-your-ribs dish.  Fans of traditional French cooking will notice that my recipe doesn't take a dozen steps and several days to complete :) 

I think it's pretty tasty though...and gluten free!

Start with 1lb lamb - steak or tips - sprinkled with mint, rosemary, garlic, and black pepper.  Bake on a greased cookie sheet, loosely covered with foil at 325F for 1 hour.  If you don't like lamb, substitute pork loin chops and only bake for 40 minutes.


Next, add to the same baking sheet:
1lb pork breakfast sausages
carrots
onion

Bake covered with foil for 30 minutes, then uncovered for another 30 minutes.

Chop meat and spread in roasting pan with veggies.

Top with:
3 cans drained navy beans
1 c beef or veggie bouillon
1/2 c red wine or cooking wine
a bay leaf or two

Bake 1 hour uncovered, stirring occasionally.

Serve with garlic bread.

Then take a nap... :)

CheeseSteak & Bacon Pie

Next in the "What Else Can I Put Into Pie Crust" series...

It is like a cheesesteak sub, in a pie.  Add anything you would order in a steak sub, such as onions, peppers, salami. I used mushrooms and bacon, and WOW was that tasty :)  Bacon is good with lots of things, but really added the right flavor to this recipe.



1.Saute sandwich-shredded beef (most grocery store meat counters will have this). Drain, then add pepper and salt. (I use Montreal Steak seasoning)


2. Saute whatever veggies you might want - pepper, onion, mushrooms, etc.  If you are making Steak Bomb Pie with salami, try slicing the salami into strips and saute a little bit before adding to the pie.




3. Microwave 1 pkg bacon according to package directions.  (trust me on the bacon).  Crumble when cool.



4. Here comes the fun part - Fill pie! 



5. Layer sliced american cheese on top. The cheese really makes the texture come out right, but if you want to do a dairy-free version, use a small jar of brown gravy instead.





6. The top crust will come out better if you put some or all of the crumbled bacon between the cheese and the top crust.  If the crust touches the cheese it gets stuck to it and won't rise.





7. Bake @ 350 for 40 minutes, covering the crust edge with foil after 20 minutes.  Cool on wire rack for 10 minutes (if you can hold off that long).