Category: Recipe

Recipe

Recipe: Turkey Monte Cristo Sandwich

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OK, I know Turkey Sandwiches are the obvious choice for Thanksgiving Leftovers, but *this* turkey sandwich is elevated!  Plus, you’ll already have the cranberry sauce on hand.  Just try it.  My family loved these better than the turkey dinner.

I got this recipe out of my Food Network cookbook.

Turkey Monte Cristo Sandwich

ingredients

  • 8 slices challah (1/2 inch thick) or 8 slices brioche bread (1/2 inch thick)
  • 3 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise
  • 6 ounces sliced Muenster cheese
  • 12 ounces thinly sliced cooked turkey breast
  • kosher salt
  • fresh ground black pepper
  • 2/3 cup whole berry cranberry sauce
  • 3 large eggs
  • 1/4 cup milk
  • 4 tablespoons unsalted butter

directions

  • 1. Mix the Mayo and Mustard. To make the sandwiches: Lay the bread out on the work surface. Spread one side of each slice with the mustard mixture. Spread half of the cheese on 4 slices of the bread. Cover with half of the turkey and season with salt and pepper to taste. Evenly spread the cranberry on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread. Press down slightly on each sandwich.

  • 2. In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste.

  • 3. Heat 2 large skillets over medium-low heat, add a 2 tablespoon of butter to each pan. Dip and coat each of the sandwiches in the egg mixture and lay in the pans. Cook until golden brown, about 4 minutes per side.

Recipe

Comeback Sauce

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This sauce is so good it has its own Wikipedia page.  A staple from Jackson, Mississippi, this sauce is used as a dip, a dressing or on meat.  It is amazing.

Comeback Sauce

INGREDIENTS

  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 1/4 cup chili sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon Tabasco sauce
  • 1/4 cup light olive oil
  • juice of one lemon

DIRECTIONS

Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”. They shouldn’t rush into marriage.

Recipe

Recipe: Mike Isabella’s Pepperoni Sauce (For Pasta)

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I love Top Chef!  Each season I pick an early favorite and in Mike’s season…he wasn’t it.  In fact, I really didn’t even like him.  Then I saw him on the fan favorites show, and though I rooted for Richard, I developed a new appreciation for the brashness that was Mike.  He had passion that seemed limitless…and this sauce.  Sinfully delicious.

This sauce is most likely designed to be a garnish, not to cover and entire plate of pasta.  It is extremely intense.  I made this and then added it to my regular Marinara sauce  (4 cups marinara, I’d guess?) and it was perfect.

Mike Isabella’s Pepperoni Sauce (For Pasta)

ingredients

  • 6 tablespoons extra-virgin olive oil
  • 1 small onion, cut into small dice
  • 5 medium garlic cloves, cut into very thin slices
  • 1 lb pepperoni, cut into thin slices
  • 1 teaspoon fennel seed, toasted (see NOTE)
  • 1 teaspoon crushed red pepper flakes
  • 8 -12 ounces canned imported Italian plum tomatoes, chopped, with their juices
  • 1 1/2 cups low sodium chicken broth
  • 1 fresh bay leaf

directions

  • Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.

  • Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.

  • Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.

  • Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.

  • Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.

  • The pepperoni slices will be soft, with a deeper color.

  • Remove from the heat.

  • Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.

  • The sauce is ready to use. Or cool, cover and refrigerate or freeze.

  • NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.

  • He also recomends using San Marzano tomatoes for this recipe.

Recipe

Grilled Corn on the Cob

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It’s feeling like Fall in the Carolinas!  That means it is cool enough to go back outside, fire up the grill and enjoy a cookout without sweating your fool head off.  When my jokesters wanted a cookout, we headed to Lake Hickory and grilled some chicken.  We brought the fresh corn pre-wrapped at home and put them on the grill to cook with our chicken.  The greatest thing?  We didn’t need to bring any butter, they were already buttered up for us.  Perfect cookout side dish!

Grilled Corn on the Cob

ingredients

  • 6 ears corn
  • 6 sheets aluminum foil (8 inches long)
  • 6 tablespoons butter

directions

  • Heat up grill.

  • Take each sheet of foil and butter with one tbs where corn will be touching.

  • Roll it and pinch the ends.

  • Put on grill with medium low flame and turn after five minutes to other side.

  • Listen for crackling, whereas it might be burning!
Recipe

Recipe: Dr. Pepper Cherry Marshmallow Cake

Suzanne Strength6 Comments

Isn’t it pretty?  I wish I could take credit for its growth, but my thumb is black.  My husband loves all of the pretty flowers and makes sure they get water and whatever other mysterious things they need to grow.  He makes the world pretty, and I make it taste good.  Here’s my offering in the same color family: Dr. Pepper Cherry Marshmallow Cake.  Please note: I did not have 2 boxes of jello, so my cake wasn’t as pink (or as cherry flavored) as yours will be when you make it.  It was still delicious.

Dr. Pepper Cherry Marshmallow Cake

ingredients

  • 2 (8 ounce) cans dark sweet cherries, pitted, drained, reserving syrup
  • JELLO MIXTURE
  • 3/4 cup reserved cherry syrup
  • 1/4 cup Dr. Pepper cola
  • 1 (3 ounce) package cherry Jell-O
  • 1/8 teaspoon almond extract
  • BATTER MIXTURE
  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 (3 ounce) package cherry Jell-O
  • 1/2 cup vegetable oil
  • 3/4 cup Dr. Pepper cola
  • 4 eggs
  • 2 cups miniature marshmallows

directions

1. Arrange cherries evenly on bottom of a greased 9 x 13 pan.

2. Preheat oven to 350°F

3. In a small saucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4 cup Dr. Pepper; gently heat until Jello is dissolved.

4. Add almond extract and cool slightly.

5. In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes.

6. Pour cooled Jello mixture over cherries in pan.

7. Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows.

8. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.

Recipe

Recipe: Quick and Easy Deviled Eggs

Suzanne Strength1 Comment

Quick and Easy are not words I’d use to describe the time I’ve had since our “unfortunate run -in” with a drunk driver back in December 2009.  What you see above represents the 6th surgery I’ve had since that date, trying to fix my legs that were crushed in that accident.  Please ya’ll, don’t drink and drive.  Or text and drive.  Or do anything else and drive that causes you to lose focus for even a second.  That’s all it takes.

OK, so PSA over.  I’m healing nicely now, beginning PT tomorrow with high hopes.  Because of this little injury, I’ve had to find ways to create easy meals for my family, while still worrying about my reputation as a Barenaked Chef.  These eggs are simple, quick and easy and everyone always devours them.  I hope you like them, too.

 

Quick and Easy Deviled Eggs

ingredients

  • 12 large eggs, hard boiled
  • 2 1/2 tablespoons Miracle Whip
  • salt, to taste
  • pepper, to taste
  • paprika, to taste

directions

1. Peel your eggs.

2. Slice vertically down the center.

3. Empty yolks into a medium-sized bowl, setting aside the egg halves.

4. Add Miracle Whip into egg yolks, adding a pinch of salt, and a pinch of pepper.

5. Mash or mix ingredients until creamy.

6. Spoon yolk mix into egg halves.

7. Top with dashes of paprika.

***Edited to add, I found another recipe that my family loves! It can be found at Southern Living. Give it a try!

Recipe

Recipe: Bird’s Chicken Piccata

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Aren’t babies the cutest?  This is the newest member of my family: my niece, Alessandra Susana…named after moi.  I am lucky enough to have my sister and her little family (and my parents!) live close enough to get together for dinners on Sunday evenings.  Isn’t that a blessing?  Every child should be able to know their family…even their crazy uncles who come out of nowhere and put their faces close to yours!!  Here is one of my mom’s favorite meals, she requests it when we get together for her birthday:

Bird’s Chicken Piccata

ingredients

  • 1/2 cup flour
  • 2 tablespoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 16 ounces boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup white wine
  • 1/2 cup fat-free chicken broth
  • 1/4 cup lemon juice
  • 2 tablespoons capers
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges

directions

  • 1

    Combine flour, garlic, salt, pepper, and paprika in a plastic grocery (or large ziplock) bag. Add chicken and shake to coat well. Set aside.

  • 2

    Heat butter and olive oil in a large skillet over med-high heat. Shake excess flour from chicken pieces and place in skillet and saute for about 5 minutes, until golden brown. Do not overcook. Remove chicken from pan, and set aside, covered to keep warm.

  • 3

    Remove all but 2 Tbsp of fat, retaining browned bits of breading. Stir wine and broth into pan drippings, deglazing the pan.

  • 4

    Add lemon juice, capers, and parsley. Return chicken to skillet, tossing to coat. Reduce heat to medium, and continue cooking until sauce thickens slightly and chicken is cooked thru. Serve immediately with fresh lemon wedges.

Recipe

Recipe: Lemon Aïoli

Suzanne Strength1 Comment

Whew!  This summer has been some kinda hot!  We have been so darn busy trying to start up our new business of HouseMaster, I have had little time to cook like I like.  Quick and easy is my kind of food of late.  One night we wrapped shredded rotisserie chicken in pita bread, topped with a little lettuce, tomato and chipped onion.  I didn’t have any cukes, so I couldn’t whip up a Tzatziki sauce, but I did whip up this refreshing Lemon Aïoli.  We topped our pitas, and it was so delicious.  The perfect summer meal!

Lemon Aïoli

ingredients

  • 1/2 cup heavy cream
  • 1 cup mayonnaise
  • 3 tablespoons olive oil
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, finely grated
  • 1/4 teaspoon salt

directions

Beat heavy cream at medium-high speed with an electric mixer until stiff peaks form. Beat in remaining ingredients at low speed until blended. Cover mixture, and chill 2 hours before serving. Store leftovers in an airtight container in refrigerator up to 3 days.

Recipe

Recipe: Easy Tamale Pie

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I’ve come to the realization that so many of my recipes are not very “chefy” despite calling myself a Barenaked Chef.  But when you have 2 children and a busy day, it’s hard to pass off foie gras as a dinner choice.  So, I offer you, yet again, a comfort food recipe.  Not fancy, but yummers.

Easy Tamale Pie

4-6 Servings

ingredients

  • 1 1/2 lbs ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 11 ounces Mexican-style corn, drained
  • 8 ounces tomato sauce
  • 4 ounces chopped green chilies
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 egg
  • 2 cups shredded cheddar cheese
  • 6 ounces mexican style cornbread mix

directions

  • 1. Preheat oven to 375. In large skillet, brown ground beef, onion and garlic over medium high heat until meat is brown and onion is tender; drain. Reduce heat to medium low. Stir in corn, tomato sauce, green chilies, chile powder and salt. Remove from heat.
  • 2 In small bowl beat sour cream and egg until well blended. Stir in 1 cup cheese. Combine sour cream mixture with ground beef mixture. Spoon into lightly greased 9×13 pan.
  • 3 In medium bowl, prepare corn bread mix according to package directions. spread corn bread batter ovedr casserole. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 30 minutes or until heated through and corn bread topping is golden brown. serve warm.
Recipe

Recipe: The Lady and Sons’ Chicken Fingers

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Let me tell you something: These chicken fingers are the best I’ve ever made.  Ever.  I will admit to not making them often, but I know a good chicken finger when I bite into it, and this one fits the bill.  Yes, it’s Paula’s recipe.  No, it isn’t diet food.  Hush and eat a salad tomorrow.

ingredients

  • 16 chicken tenders or 4 boneless chicken breasts, cut into 4 equal strips
  • salt and pepper
  • 1 teaspoon garlic powder
  • 2 cups buttermilk
  • 3 cups self-rising flour
  • peanut oil or lard 3/4 cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon lemon juice or 1 tablespoon juice form 1/2 a lemon
  • horseradish, to taste

directions

1. Sprinkle flour with salt, pepper and garlic powder. Stir to combine. Dredge chicken in flour, dip into buttermilk and back into flour.

2. Preheat oil to 350 degrees. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown. Serve with honey mustard for dipping.

3. Honey mustard dressing:

Combine all remaining ingredients together except the lemon juice and stir well. Thin to pouring with lemon juice. Store in refrigerator.

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