Rye Bread Appetizers

Posted on June 22nd, 2010 by Danielle.
Categories: appetizer, Beef, cheesey, sausage.

1 lb. jimmy dean pork sausage
1lb. ground beef
1/2 tsp. garlic salt
1/2 tsp. Worcestershire sauce
1 Tbs. oregano
1 lb. velveta cheese
2 loves party rye bread

Brown sausage and ground beef and drain off fat.  Add salt, Worcestershire, oregano, and cubed velveta cheese.

While warm spread onto rye bread slices.  Flash freeze on cookie sheet.  When frozen place in ziplock bag.  Keep frozen.  Bake at 400 and heat for 10 minutes when ready to serve.

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Egg & Sausage Casserole

Posted on June 22nd, 2010 by Danielle.
Categories: breakfast, casserole, easy, eggs, sausage.

8 slices of bread (remove crust)
1/2 lb. sharp cheddar cheese
1 1/2 lbs. link sausage (fry and cut into 1/3)
6 eggs
1 tsp. salt
2 cups whole milk
1 can green chilies

In flat greased casserole pan, layer bread, sausage & cheese.  Pour egg mixture over and let stand in refrigerator covered overnight.  Bake at 325 for  45-60 minutes.

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Pizza on the grill

Posted on June 22nd, 2010 by Danielle.
Categories: dinner, Intermediate, italian.

I got this recipe here.  My changes are below.

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1 pinch white sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 3 1/3 cups all-purpose flour
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1/2 cup olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup tomato sauce
  • 1 cup chopped tomatoes
  • 1/4 cup sliced black olives
  • 1/4 cup roasted red peppers
  • 2 cups shredded mozzarella cheese
  • 4 tablespoons chopped fresh basil

Directions

  1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
  2. Preheat grill for high heat, but arrange coals so they aren’t directly under where you will be cooking the pizza.  Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
  3. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

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Aunt Jo’s Tortilla Soup

Posted on June 22nd, 2010 by Danielle.
Categories: cheesey, chicken, chili, mexican, soup.

1 tsp butter
3T diced onion
1/2 clove garlic
1/4 tsp black pepper
1/4 cup diced green chilies
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp chili powder
1/8 bunch of chopped cilantro
2 - 1/2 T diced tomatoes
1 cooked chicken breast diced
5 cups chicken broth
1 cup masa flour
Tortilla chips
1 avacado cubed
1/2 cup shredded jack cheese
1/2 cup shredded cheddar cheese

Melt butter in a large saucepan, barely saute onion with garlic and black pepper.  Add chilies, oregano, cumin, chili powder and cilantro.  Add tomatoes, chicken and broth.  Simmer for 15 minutes and whip in masa to thicken.  In each bowl place 10 chips.  Place chicken chunks on top of chips, avacado, over chips and pour in soup.  Sprinkle with cheese and serve.

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White wine pasta with seafood

Posted on June 22nd, 2010 by Danielle.
Categories: dinner, pasta, seafood.

I got this recipe from here.  My changes are below.

Ingredients

  • 1 pound whole wheat angel hair  pasta
  • 1/4 cup olive oil
  • 3 shallots, chopped
  • 3 cloves garlic, minced
  • 3/4 cup chopped sun-dried tomatoes
  • 1 1/2 cup Pinot Grigio (or other white wine)
  • 1 pound shrimp, peeled and deveined
  • 2 pounds mussels, de-bearded and rinsed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups basil

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.

Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.

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Bacon Wrapped Pork Chops

Posted on June 22nd, 2010 by Danielle.
Categories: bacon, dinner, pork.

Rub:

1 large finely diced scallion
paprika
black pepper
sea salt
sweet basil
parsley
garlic powder or 2 finely minced cloves
dill – just a dash
red pepper flakes
thyme
olive oil

Pork chops – no bone, 1 1/4 – 1 1/2″ thick
1 package of hickory smoked bacon
1 sweet yellow onion
toothpicks

Directions:
Combine all ingredients for rub in a bowl.  Ingredients should be in pretty equal amounts except for those marked. Use just a splash of salt (no more than 1tsp) because bacon will also provide some salt.  Unwrap pork chops and pat each dry with a paper towel.  Add just a dash of olive oil to each pork chop and massage in.  Rub each pork chop with a generous amount of rub on all sides. Set aside

Slice onion into rounds 1/2″ thick each.

Take one pork chop coated in rub, place onion on top.  Using toothpicks to secure, wrap Bacon around the chop to secure the onion on.  It may take more than one piece of bacon to wrap entire chop in a spiral.  Repeat with all chops.

While preheating, set your pork chops in the refrigerator for at least 15 minutes to rest.  Pre-heat oven to 375.  Place pork chops in a glass dish or foil lined pan and place in the oven for bake in oven for 25-30 min.  If using the BBQ Pork chops should be cooked using foil on a grill with medium to medium low heat for 45 min- 1hour or until cooked though. Pork should be at an internal temp of 160 or until pork is the palest white/pink and moist.  Remove toothpicks before serving (bacon will stay put) and allow meat to rest at least 5 minutes before serving to redistribute juices.

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