deviled eggs

The one, the only, classic deviled eggs.  Do they need any introduction?

Deviled Eggs

• 6 eggs
• 1/4 cup mayonnaise or Miracle Whip
• 1 t. mustard
• 1/2 t. white vinegar
• 1/4 t. salt
• white pepper to taste
• paprika

Hard boil the eggs.  Cool eggs under running cold water 5 to 10 minutes.  Peel shells from the eggs.  Cut eggs in half lengthwise.  Remove yolks into a bowl.  Mash yolks with remaining ingredients except paprika until mixture is smooth.  Fill whites with this mixture; sprinkle with paprika.

baked barbecue pork chops

Lately, I've been looking for fast and easy recipes.  It seems as if every time I get in the kitchen, my children need me! :)  They are cute, but they sure make getting dinner on the table quite a chore.

These pork chops were one of the best recipe finds I've had all year.  They were quick to put together and tasted absolutely delicious!  Normally, pork chops have a tendency to be dry...not these!  They were full of flavor and really moist.

Baked Barbecue Pork Chops
from Taste of Home's Light and Tasty 2008

• 4 boneless pork chops
• 1/2 t. salt, divided
• 1/4 t. pepper
• 2 t. canola oil
• 1/3 cup water
• 1/4 cup ketchup
• 2 T. cider vinegar
• 1/4 t. celery seed
• 1/8 t. ground nutmeg
• 1 bay leaf

Sprinkle pork chops with 1/4 teaspoon salt and pepper.  In a large nonstick skillet coated with cooking spray, cook chops in oil for 3-4 minutes on each side or until browned.

Transfer to an 8-in. square baking dish coated with cooking spray.  In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf, and remaining salt; bring to a boil.  Pour over pork.

Cover and bake at 350 degrees for 15-20 minutes or until a meat thermometer reads 160 degrees.  Discard bay leaf before serving.  Serves 4.

wilderness breakfast casserole

I was never into breakfast casseroles until I tried this breakfast casserole.  It's easy, it's meaty, and it's absolutely delicious!  Seriously...it's a meat-lover's dream.  It's now become a favorite around our house, particularly when we need to feed a crowd.  My secret - cook the meat the night before.  Then all you have to do is mix everything together in the morning and plop in the oven.

Wilderness Breakfast
from Gooseberry Patch's The Harvest Table

• 3 cups croutons (1 package)
• 1 1/2 cups shredded Cheddar cheese
• 6 to 8 eggs, beaten
• 3 cups milk
• 10 3/4 oz. can cream of chicken soup
• 3/4 t. dried, minced onion
• 3/4 t. dry mustard
• 3/4 t. salt
• 1/8 t. pepper
• 1 lb. bacon, crisply cooked and crumbled
• 1 lb. ground pork sausage, browned and drained

Line a greased 13"x9" baking pan with croutons and cheese; set aside.  In a large bowl, stir together eggs, milk, soup, onion, mustard, salt and pepper.  Pour mixture over croutons and cheese; sprinkle with bacon and sausage.  Bake, uncovered, for one hour at 325 degrees.  Serves 6-8.

chicken florentine alfredo

I just love fettuccine alfredo, don't you?  It's so rich, creamy, and delicious that I have trouble keeping my portion size where it needs to be.

I have usually bought the jarred alfredo sauce, but I've been less than impressed.  Lately, I decided to see for myself how hard it was to make alfredo sauce from scratch...turns out it's not hard at all!

This fettuccine alfredo is much more delicious than the jarred version and much more special than what you typically get in restaurants.  I've added spinach (the florentine) as well as bacon and grilled chicken to make it a fabulous one-dish meal!

Chicken Florentine Alfredo

• 1 lb. fettuccine
• 1/2 cup butter
• 1 cup whipping cream (or 1 cup whole milk plus 1 T. cornstarch)
• salt and pepper, to taste
• 1/4 t. nutmeg
• 2 cups fresh spinach
• 1 cup grated Parmesan
• 2 chicken breasts, grilled and sliced
• 5 slices bacon, crisply cooked and crumbled

Cook fettuccine according to package instructions; drain.  Meanwhile, melt butter on medium-low in a large skillet.  Whisk in whipping cream or whole milk and cornstarch; cook an additional 5 minutes or until thickened.  Add seasonings, spinach, and Parmesan.  Cook and stir until spinach has wilted and Parmesan has melted.  Pour cream mixture over noodles and toss.  Top with chicken and bacon before serving.  Serves 6-8.

hamburger minestrone

I once looked up the definition of minestrone - it's a vegetable soup whose common ingredients include beans, herbs, tomatoes, and a meat broth.  I love minestrone because it's both filling and light.  But, I didn't happen to have beans at the time.

My solution - add meat.

So here you have it - a beanless soup with added meat.  It's still delicious, light, and filling.  And, it can still technically be called minestrone because it is, at heart, a vegetable soup with herbs in a meat broth.

And who doesn't love that?

 

Hamburger Minestrone

• 1 lb. lean ground meat (beef or turkey)
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 6 cups water
• 28 oz. diced tomatoes, undrained
• 2 potatoes, peeled and chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 bouillon cubes (beef or chicken)
• 2 t. Italian seasoning
• 3/4 t. salt
• 2 zucchini, chopped
• 1/2 cup uncooked macaroni

In a large stockpot or Dutch oven, cook the meat, onion, and garlic over medium heat until meat is no longer pink; drain.  Add the water, tomatoes, potatoes, carrots, celery, bullion cubes, Italian seasoning, and salt; bring to a boil.  Reduce heat and simmer until vegetables are just tender.  Add zucchini and macaroni; simmer for additional 15 minutes or until tender.

 

pico de gallo

Pico de gallo is wonderful stuff, isn't it?  It's especially good when it's made with fresh ingredients.

I first tried this recipe at my friend Marta's house.  She and her husband invited us over for nachos.  I thought we were in for a relatively basic meal, but boy was I wrong.  Everything was incredible!  The meat topping was seasoned with chili powder, cayenne pepper, and cumin, and it included jalapeno, onion, garlic, green chilies, and black beans.  The cheese was melted to a perfect consistency, and then there was this...

...the star of the show...

...homemade pico de gallo, using ingredients fresh out of the garden.  I took one bite and was instantly hooked.  Marta graciously shared the recipe with me, and I feel it's too good to keep a secret.  Please note that the recipe is flexible so that you can adjust it to your tastes. 

Pico de Gallo

• 1 green pepper
• 1 red pepper
• 1 medium onion
• 1-5 tomatoes (I used 4 Romas), insides removed
• 1-3 jalapenos (depending on their heat)
• 2 cloves garlic, minced
• 1 lime, juiced
• 1-2 T. sugar
• salt and fresh cilantro to taste

Chop up all ingredients and mix together.  That's it!

snickerdoodles

I admit it...I've been a sugar nut!  What is it about the last few weeks of winter that makes us want to stuff our faces with as much junk food as possible?  Meanwhile, we tell ourselves that we're going to give it all up cold turkey when spring hits...HA!

Well, in the spirit of the annual sugar binge, I'm going to post one of my favorite (and most famous) cookie recipes.  These are seriously the. best. snicker. doodle. cookies. ever.

I mean it.

Snickerdoodles

• 2 sticks butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4 cups flour
• 1/2 t. salt
• 2 t. cream of tartar
• 1 t. soda
• 1 t. vanilla

Cream butter, sugar, and eggs.  Add extract and sifted dry ingredients.  Chill.  Make into small balls and roll in following mixture:

• 2 T. sugar
• 2 T. cinnamon

Place on a greased cookie sheet and bake at 350 for approximately 10 minutes.