Archive for March, 2016

Recipes Cheese and Chile Flautas

Mar 30

Chili and cheese flautas are delicious and so quick to make you will be enjoying them in no time!

Ingredients

1 large chili pepper (diced)
1 small onion (diced)
1 medium tomato (sliced)
2 cups sharp cheese (shredded)
4 flour tortillas

In pan, mix vegetables and cheese. Heat tortillas until soft (in microwave), add mixture to tortillas, roll tightly. Deep fry until golden. Let cool and enjoy. Serves 4

Optional: Sour cream and salsa as a dip.

Filed Under: Blog

Pork Fried Rice Recipe

Mar 29

I love to order pork fried rice when I go to my favorite Chinese restaurant. It comes at the table sizzling hot and smelling wonderful. After getting tired of going to the restaurant each time, I experimented in my kitchen and got something quite similar. This is my home made version of pork fried rice.

You will need:

1 cup long grain rice
1 chunk of pork diced
2 eggs
1/2 cup of shredded lettuce
2 Tablespoons peas
1 onion diced
Salt, pepper to taste

I like to rinse the raw rice so to take the excess starch off. Then I saute’ it a bit until light brown and then add salted water to boil being careful to not over cook it. In the mean while in a frying pan I saute’ in oil the onion and pork and put it aside. Once rice is ready I put it on a rack to cool.In the same frying pan where the pork and onion were sauteed I add the shredded lettuce and peas and saute adding a bit of oil, salt and pepper.
Once wilted a bit, I remove from pan. Now the rice gets to fry in the pan with some oil.
I then add the pork, onion, lettuce and peas and sizzle with the rice. Finally, I mix the two eggs and add to rice allowing it to further sizzle. Once the eggs settle and incorporate nicely with the rice, I serve it on a dish.

Some people like to add soy sauce to their fried rice, but oddly I like to mix in some sweet and sour sauce. Add, simply what you think is best, this dish is already flavorful enough on its own.

Filed Under: Blog

Strawberry Buttermilk Shake

Mar 28

Strawberry Buttermilk Shake

This is a very delicious and refeshing shake that is extremely smooth and creamy. It makes an excellent beverage for those hot summer days. It makes a great drink for breakfast, lunch, dinner, and anytime in between. They are excellent for starting your day.  It is a very cooling beverage. Excellent for serving at parties. Strawberry Buttermilk Shakes have a beautiful pink color. They are very easy to make. This recipe is very inexpensive to make. They make an excellent drink for kids and they are very healthy too. Kids really love shakes in all flavors. They contain a high content of vitamin C and calcium. After a long day at work, these shakes are very relaxing and pleasant to enjoy. They really take the stress out of preparing something cool and delicious to drink because they are so easy to make.

The recipe may vary because you could use fruit that suits your taste such as banana, pineapple of chocolate. Mixed fruit will even be better such as strawberries and bananas for extra added fruity flavor. You may even give the drink a nutty flavor by adding walnuts or almonds. You can make this shake more creamier by adding whipped topping. You may add a decorative touch be adding mint leaves for garnishment. To make them extra creamy just use ice cream in place of the ice. There are many ways that you can be creative in making these delicious shakes. I hope that you will enjoy making them as well as serving them. Your guests will truly be delighted to have one. They are best when served freshly made. It is not recommended for storing the leftover shakes in the fridge because they may become watery when the ice completely melts.

Ingredients:

2 cups of frozen or fresh strawberries, sliced

1 cup of buttermilk

2 cups of crushed Ice

1 cup of sugar

1 cup of almonds, chopped

1 cup of whipped topping

Directions:

1. Mix all of the ingredients in a blender except for the almonds and the whipped topping. Blend the ingredients until smooth.

2. Pour into two chilled or frozen shake glasses.

3. Sprinkle each shake with some chopped almonds.

4. Top each shake with a scoop of whipped topping. Serve and enjoy!

Substitutions: If you do not have buttermilk, plain vanills yogurt will be great for using in place of the buttermilk.

Filed Under: Blog

Macaroni Cheese

Mar 28

Why is it that a crispy, brown cheese topping is so tempting that it makes your mouth water just remembering the taste and what a fantastic complement to offset the smooth, creamy texture of the underlying sauce. All that dairy goodness combined with pasta carbohydrates into a really tasty and nutritional dish. To make this traditional dish even more filling and appealing to children add some hard boiled eggs to the mix, it certainly made it a winner in our home.

Ingredients Serves 4

10 grams Butter

10 grams Flour

15 fl oz Milk

400 grams grated cheddar cheese

Salt and Pepper

250 grams Macaroni

4 Hard-boiled eggs (optional)

Preparation

Bring to the boil a pan of water with a teaspoon of salt. Add the macaroni and boil for 15 minutes, or until soft. Strain and leave to one side. Shell the hard boiled eggs and cut into pieces.

Heat the butter gently in a saucepan, then sprinkle in the plain flour and stir to mix and heat through. Remove pan from heat and add four tablespoons of milk, stir into butter mix and then put back onto heat, stirring all the time as it heats through and thickens. Continue to repeat this until all of the milk has been used and the sauce is of a fairly runny consistency.

Then add three quarters of the grated cheese and stir until the cheese has melted into the sauce. Remove from the heat and fold in carefully the macaroni and finally the egg.

Tip into an oven proof dish and sprinkle the remaining cheese over the top. Place in a preheated oven, 350F, for 30 minutes or under a hot grill until the cheese browns on the surface. Serve with mashed potatoes and peas or eat just as it comes, a tasty nutritional meal.

Filed Under: Blog

Recipes Granola

Mar 27

3 cups rolled oats
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup walnuts, chopped
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup canola oil
1/3 cup maple syrup
1/4 cup orange juice
1 teaspoon vanilla
1/4 teaspoon almond extract

Preheat oven to 250 degrees F. Mix well: oats, seeds, almonds, flour cinnamon and salt. In a separate bowl, combine oil, syrup, juice, vanilla and almond extract. Coat dry ingredients evenly with wet ingredients. Spread loosely on cookie sheet. Bake until completely dry and golden, about 50 minutes. Stir occasionally as edges will brown first. Let cool and store in airtight containers or in freezer.

Note: The above recipe, while healthy and nutritious, is not low calorie or low-fat. Eat in moderation.

Filed Under: Blog

Turkey Quiche

Mar 27

Breakfast! Lunch! Dinner!

Quiche is the kind of dish that can be served at any meal.  It is versatile enough to also be served at any function or holiday.  The downside is that you have to make more than one quiche to serve a lot of people.

Turkey quiche is lower in calories and fat, but just as yummy as bacon/ground beef quiche.  And this recipe does not call for a pie-crust, which saves even more calories.

This recipe is not for vegetarians, so meat-lovers, this is for you!

Ingredients:

¼ cup unseasoned bread crumbs

½ lb. ground turkey

½ cup chopped onion (I use dried minced onion to save time and to fool those onion-haters)

1- 3 oz. pkg. cream cheese, diced fine

½-1 cup grated cheese –  Cheddar, jack or my personal favorite – smoked mozzarella

3 eggs

1 cup milk

¼ tsp salt and pepper

¼ tsp nutmeg (yes, you read that right)

Heat oven to 350 degrees.  Grease a 1.5 quart baking pan.  Evenly sprinkle bread crumbs on bottom of pan.  Saute turkey and onion over moderate heat until turkey is no longer pink and onion is soft.  Put meat mixture into baking dish and sprinkle with cheese. 

Beat the rest of ingredients in a bowl until smooth, and then pour over the turkey mixture. 

Bake for 35 minutes until filling is set.  To test if set, insert a clean knife into the filling about one inch from the edge of the pan.  Knife will come out clean if quiche is done.  Let stand for 5 minutes before serving. 

If you crave more calories and flavor, add 1 cup of pre-cooked crumbled bacon to turkey and onion. (Please note: this version will make the quiche taste saltier, so avoid the ¼ tsp of salt).  

Depending on how hungry everyone is, this dish will serve about four people.

Filed Under: Blog

Gluten Free Waffles

Mar 26

Gluten-free Waffles

You can purchase many gluten-free prepared foods, but the best are the ones that are homemade. Waffles have a very long history that dates back to 6000 B.C.E. Waffles are popular in many regions of the world. The is even an International Waffle Day that is celebrated every March 25th. There is a National Waffle Day that is celebrated every August 24th. There is a National Waffle Week that is celebrated every second week of September. This gives you an idea of how popular and delicious waffles are.

As a former employee of Waffle House, I really enjoyed making waffles fresh everyday. There are a variety of ways waffles may be prepared. The recipes for waffles may also differ greatly because of the ingredients and different flavors. Some people prefer chopped nuts in their waffles, while some like them plain. There are all sorts of topping that may be used also, such as syrup or fruit. People who are on gluten-free diets may enjoy the same foods as others, only the ingredients will differ a bit. I have a basic recipe for gluten-free waffles that I hope you will enjoy. UIse a waffle iron for the best homemade waffles. Waffles that are homemade are much better than store bought because they have a very fresh taste. Add a unique touch of your own by topping your waffles with the toppings you prefer. Enjoy!

Ingredients:

2 cups of gluten-free all-purpose flour mix-can be purchased at Walmart grocery

2 tablespoons of sugar

2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1 egg

3/4 cup of milk

1 tablespoon of cooking oil

Cooking Spray for the waffle iron

Directions:

1. In a large mixing bowl, combine all the ingredients and beat well until thoroughly blended and smooth.

2. Let the batter rest for 5 minutes.

3. Preheat the waffle iron and adjust to the correct setting after cooking the first waffle.

4. When the iron is hot, spray the waffle iron with some cooking spray.

5. Pour the batter onto the waffle iron. Close the iron. It will take about 4-6 minutes for your waffle to cook and become golden brown.

6. Remove the waffle and repeat until all batter is used. This recipe will make about 5 waffles. Enjoy served with your favorite topping.

Tip: To easily remove the waffles from the hot iron, you may use an ice pick for easy removal.

Filed Under: Blog

Recipes Lasagna

Mar 25

A great and simple way to impress your family and friends is to make them a wonderful dinner. What better way to show off your skills then with food? Many people love Italian food. Most common Italian foods are pizza, spaghetti, and lasagna. Now, pizza and spaghetti are two very easy Italian foods to make, but lasagna? Sometimes, it can be very difficult to accomplish. You can choose between many ingredients that goes into a lasagna and you have to layer them three to four times. The hard part is finding the right combination of ingredients to put into “your” lasagna. This is a very simple, yet very delicious way to put together a lasagna that will not only impress people, but it will leave them wanting more.
1. What you will need
Pre-heat your oven to 375 degrees
1 pound of lasagna noodles
1/2 pound of ground beef
1/2 pound of pork sausage
1 cup of chopped onion (optional- I never use onions)
2 cloves minced garlic
1-8oz can of tomato sauce
1-8oz can of cut up tomato’s
1-6oz can of tomato paste
(or if you want to cheat, use a jar and a half of Ragu in your favorite flavor)
3 teaspoons of Italian seasoning
1/4 teaspoon of pepper
2 eggs
1/2 pound ricotta cheese
2 cups of cottage cheese
1/2 cup grated Parmesan and Romano mix cheese
6 oz mozzarella cheese
2. Making the Meat sauce and Cooking the noodles
A. First you will need to brown your ground beef and pork sausage in a medium sauce pan. Within your mix of meat, add the the minced garlic and onion and let cook until meat is brown all the way through. Drain the fat off of your meat when done.
B. Add your tomato sauce, paste, un-drained tomato’s (or Ragu), Italian seasoning and pepper into your meat mix and bring it to a boil. Reduce the heat and cover. Let the meat sauce simmer for about 15 minutes. Make sure that you stir occasionally.
C. While the meat sauce is simmering, cook the lasagna noodles in a large pot for about 12 minutes (or whatever the package directs), or cook until they are tender.
3. Making the Cheese filling
A. In a separate bowl, combine the eggs, ricotta, cottage, Parmesan, Romano cheeses, and 4oz of the mozzarella cheese. You can also add some Italian seasoning to your cheese filling if desired. A few shakes of the spice mix should do.
4. Layering the ingredients
A. In a 13X9″ baking pan, cover the bottom with the cooked noodles, making sure you overlap each noodle.
B. Spread some of the cheese mix on to the noodles. Make sure that the cheese is evenly distributed.
C. Pour the meat sauce over the cheese mix, making sure again this is evenly distributed.
D. Repeat until all the ingredients are gone.
E. Top off your lasagna with the other 2 ounces of mozzarella cheese and sprinkle some Parmesan and Romano mix on top as well.
5. Baking your masterpiece
A. Bake if your oven at 375 degrees for about 35 minutes or until heated all the way through.
B. Let stand for 10-12 minutes before serving.
C. Makes anywhere from 8-10 servings.
Now, I’m no chef, but even though this is a very simple way to make lasagna, it will taste like you have been cooking it all day long. I am not one to chop up fresh seasonings, or add off the wall spices, but when I cook this lasagna, the whole family complements. Preparation and baking takes no more than an hour and fifteen minutes from start to finish and after only a few minutes to devour! So enjoy your lasagna and have fun making it.

Filed Under: Blog

Cottage Cheese Salad

Mar 25

Cottage cheese can be found on almost any restaurant’s salad bar across America due to the taste and the creamy texture blending very well with both vegetables and fruits.

Dieters have long used cottage cheese and fruit as their main entree for a light lunch as it offers protein, a source of milk products, and a fruit in one dish. It has also been used to fill the center of a celery stalk for a low calorie snack. However, cottage cheese can be used to make a delicious fruit salad or vegetable salad.

Below are two cottage cheese salad recipes, one fruit and one vegetable. You do not have to be watching your waistline to enjoy these delicious salads.

COTTAGE CHEESE FRUIT SALAD

INGREDIENTS:

16 Ounce container of Cottage Cheese, small or medium curd

8 Ounce container of low fat Sour Cream

1 large Red Delicious apple

1 Cup red seedless grapes

1 Cup Mandarin Orange segments, drained

1/2 Cup raisins

1/2 Cup chopped pecans

DIRECTIONS:

In a large mixing bowl, combine the cottage cheese and sour cream. Fold together gently until well mixed. Chill while preparing fruits.

Wash, dry, core, and dice the apple. Wash, drain, and slice the grapes in half lengthwise. Drain and measure the orange segments. Measure the rasins and pecans.

Remove cottage cheese and sour cream mixture from the refrigerator. Gently fold in the fruits, a small amount at a time, until mixed well. Gently fold in raisins and pecans until well mixed. Cover and chill overnight before serving to allow the flavors to blend.

Note: This recipe is also delicious substituting plain yogurt for the sour cream.

COTTAGE CHEESE VEGETABLE SALAD

INGREDIENTS:

16 Ounce container Cottage Cheese, small or medium curd

8 Ounce container low fat Sour Cream

3 Green Onions

2 Carrots

4 Radishes

2 Cucumbers

Black Pepper, to taste

DIRECTIONS:

In a large mixing bowl, combine the cottage cheese and sour cream. Fold together gently until well mixed. Chill while preparing vegetables.

Clean green onions and drain. Remove the root tip and about half the green stems. Thinly slice remaining portion of each green onion, including the green leafy stems. Shred the 2 carrots. Clean and thinly slice the radishes. Clean and dry the 2 cucumbers. Peel and quarter lengthwise. Remove the seed and slice the remaining portion of the cucumber across the width.

Remove the cottage cheese and sour cream mixture from the refrigerator. Add a dash of black pepper, if desired. Cottage cheese is salty so there is no need to add salt. Gently fold in the vegetables, a small amount at a time, until well mixed. Cover and chill overnight before serving to allow the flavors to blend.

Try one or both of these salads. You and your family are sure to love them!

Filed Under: Blog

Creamy Pasta Primavera

Mar 24

Pasta primavera is Italian for spring pasta. This pasta dish is often served as the vegetarian option at a restaurant, but it should not be relegated to just for vegetarians. This creamy version of pasta primavera highlights a collection of spring vegetables and a hearty meal in its own right.

Garnish:
1/4 cup pine nuts
1/4 cup fresh chopped parsley or 4 teaspoons dried
1/4 cup fresh chopped basil or 4 teaspoons dried basil
1/4 cup shredded Parmesan cheese

Vegetables:
3 tablespoons olive oil or butter
salt and pepper to taste
1 small purple onion
4 cloves garlic
2 medium sized carrots
1 red bell pepper
1/2 pound asparagus
1/2 pound fresh green beans
1 cup sliced baby bella mushrooms
1 1/2 cups fresh snow peas

Pasta:
1 pound dry pasta, penne, corkscrew or bowtie pasta works best
water to boil pasta in
salt
oil

Sauce:
1/4 teaspoon ground yellow mustard
a pinch of freshly ground nutmeg
a pinch of cayenne pepper
1 cup vegetable broth
2 cups half and half
4 ounces cream cheese
1/2 cup grated Parmesan or romano cheese
2 tablespoons butter
1 dry pint grape tomatoes

Instructions:

Wash the vegetables well. Chop the onions, carrots, bell pepper, asparagus, and green beans into similarly sized pieces. Mince the garlic.

Toast the pine nuts in a small pan until oily and fragrant. Remove from heat. Toss in the parsley and basil. Stir in the cheese. Set aside until the dish is finished.

Start the water in a large pot on the stove over high heat for the pasta. Salt the pasta water wll, and add a couple drops of cooking oil to prevent the pasta from boiling over. Cook the pasta one minute less than package instructions for al dente. Then drain.
 
Meanwhile, in a large sautee pan, add the olive oil, and heat to medium. Add the onions, carrots, bell peppers and mushrooms. Cook for a couple minutes. Add the asparagus, green beans, mushrooms, snow peas, garlic, ground yellow mustard, nutmeg, and cayenne pepper. Cook until they vegetables begin to soften.

Add the vegetable broth, and mix well. Gently stir in the tomatoes, half and half, and cheeses. Cook and continually stir until the cheeses have melted. Remove from heat. Stir in the butter. Add the cooked pasta.

Serve in a serving dish or individual bowls. Garnish with the herb, cheese and pine nut mixture.

If your meal isn’t complete without meat, feel free to serve it with some sliced baked chicken breast, or butter poached shrimp or lobster.

Filed Under: Blog