Tag: Recipes

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

Suzanne StrengthLeave a comment

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

Suzanne StrengthLeave a comment

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

Suzanne StrengthLeave a comment

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.

Pin it to Pinterest from here

Print it from here

Recipe

Recipe: Yummy Fruit Pizza

Suzanne Strength2 Comments

Summer is here and all of those beautiful fresh fruits are just beckoning us to make something yummy!  This little recipe is simple as can be and my little chef had the best time assembling and then decorating it.  I love recipes that are kid friendly!

Yummy Fruit Pizza

ingredients

  • 1 (16 1/2 ounce) package Pillsbury sugar cookie dough
  • 1 (8 ounce) package Philadelphia Cream Cheese
  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons milk
  • 2 kiwi fruits
  • 1 banana
  • 5 strawberries (any other fruits you would like to add also)

directions

Roll out cookie dough flat onto a prepared greased cookie sheet. Bake by instructions. Mix with a mixer cream cheese, powdered sugar, and milk. Spread this on top of cooled cookie. Slice all fruits as thick as you like. Drop randomly, or you can decorate with your toppings. Chill or serve immediately.

Pin it from here

Print it from here

 

Recipe

Recipe: Pepperoni Pizza Puffs

Suzanne Strength1 Comment

I’ve been seeing these little gems floating around Pinterest for a while now and I finally got around to trying them.  I didn’t expect much, I’m not much of a muffin person, but these were so incredible.  They were very moist, and packed with huge flavors!  I wish I’d doubled the recipe.  I saved what few we didn’t gobble in the fridge and warmed them in the microwave the next morning and they were still wonderful.

ingredients

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1 tablespoon italian seasoning
  • 1/4 teaspoon salt
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 1 cup pepperoni
  • 1/2 cup pizza sauce (to serve with Pizza Puffs)

directions

  • Preheat the oven to 375.
  • Grease 24-cup mini-muffin pan.In a large bowl, whisk together flour, baking powder, Italian seasoning, and salt.
  • Whisk in the milk and egg. Stack slices of pepperoni and cut into small pieces.
  • Stir in mozzarella, Parmesan, and pepperoni. Let stand for 10 minutes.
  • Stir the batter and divide among the mini-muffin cups.
  • Bake until puffy and golden, about 20-25 minutes. Meanwhile, heat the pizza sauce until warmed through. Serve the sauce with the Pizza Puffs for dipping.

PRINT THIS RECIPE

*Adapted from Plain Chicken

 

Recipe

Recipe: Mop and Marinade Sauce

Suzanne StrengthLeave a comment

Summertime means Grilling Time!  With this recent heat wave we’ve experienced (112 says my car!) I can’t see turning on the oven for anything.  It just heats up the entire house and my air conditioner runs non-stop as it is.  Time to fire up the grill!  This marinade is sweet and tangy and is perfect with pork. It can also be used for beef and even chicken.  Even more important: I have each of these ingredients in my pantry on any given day.  Try it tonight if you are stumped on what to do with that bare pack of meat.  Original recipe from Boomette

Mop and Marinade Sauce

Ingredients

    • 1/4 cup brown sugar
    • 1/4 cup red wine vinegar
    • 1/4 cup olive oil
    • 1/4 cup honey
    • 1/4 cup real maple syrup
    • 1/4 cup soy sauce
    • 1/4 cup prepared yellow mustard
    • 2 teaspoons Worcestershire sauce
    • 2 garlic cloves, chopped
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground thyme
    • 1 teaspoon ground rosemary

Directions

  1. Mix all ingredients and pour over meat as marinade, or use as a mopping sauce on ribs or pork tenderloin, basting fresquently on the grill.

Print this recipe here:  Mop and Marinade Sauce

Recipe

Mama Iuliucci’s Famous Meat-A-Balls

Suzanne Strength1 Comment

Mama Iuliucci’s Famous Meat-A-Balls

Sometimes you want a recipe that you just look in the pantry to make.  Late nights when you don’t want to deal with fancy ingredients, short weeks when you are trying to stretch your budget, or…tonight?  I had all of these ingredients in the fridge or pantry.  Plus, these little guys are delicious.  I made a ton and froze  about 3/4 of them and they were still delicious after having been in my freezer.  You can’t ask for more than that from your meatball, folks.

ingredients

  • 2 lbs lean ground beef
  • 8 -10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
  • 2 eggs, slightly beaten
  • 1/2 teaspoon garlic powder (or to taste)
  • 1 teaspoon italian seasoning (or to taste)
  • 2 teaspoons parsley flakes (or to taste)
  • 1/4-1/2 cup grated parmesan cheese (or Locatelli)
  • 1 -2 teaspoon salt
  • 1/4-1/2 teaspoon black pepper
  • olive oil (for frying) or vegetable oil (for frying)

directions

  • Mix all ingredients gently in a large bowl until well combined.

  • Roll meatballs 1 1/2- 1 3/4″ in diameter.

  • Heat about 1/4″ of oil over medium heat in a large frying pan.
  • Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
  • Drop meatballs in your favorite sauce  and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.

notes

You can also bake or broil these if the frying part is too much of a hassle– I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.

 

Recipe

Mom’s Macaroni and Cheese

Suzanne StrengthLeave a comment

Summer is here, yes!  I’m so thrilled that the weather is warming up so we can do some outdoor cooking on the grill and eat outside on the deck.  The other night we had ribs and macaroni and cheese (and other stuff) and it was so fabulous.  As much as I love grilling, my side dishes are favorites for me.  This macaroni and cheese recipe comes from Taste of Home magazine and is creamy on the inside with a crispy topping for texture.  I hope you love it as much as we did.

Mom’s Macaroni and Cheese

ingredients

  • 1 1/2 cups uncooked elbow macaroni
  • 5 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 2 ounces process cheese, cubed (Velveeta)
  • 2 tablespoons dry breadcrumbs
  1. Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
  2.  Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
  3. Serves 6