My children like to have something sweet yet not to sugary on their toast and waffles so I've decided to look around and see what I can make to satisfy their want for sugary sweet breakfasts with me knowing what is in it and making it healthy (or more healthy) than some of the store bought options out there today. I know not all preserves can be 100% healthy but I can keep some of those nasty chemicals out of my children's tummies if I make them myself and so I have. This is one of my boys favorite options.
Makes about 6 (8 oz) half pints.
You will need:
6 cups halved hulled strawberries (about 3 1/2 one pound containers)
2 cups chopped cored peeled tart apples (about 2 medium, I used Granny Smith)
1/4 cup lemon juice
4 cups granulated sugar
6 (8 oz) half pint glass preserving jars with lids and bands.
Optional ingredients:
1/2 cup tequila
1/2 cup orange-flavored liqueur
2 Tbsp strawberry schnapps
Directions:
1. PREPARE boiling water caner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. COMBINE strawberries, apples and lemon juice in a large, deep stainless steel saucepan ( you will need the depth for the foaming up that this recipe does, grows double in size). Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 25-30 minutes. Remove from heat and test gel. If liquid breaks from spoon in a sheet or flake, it has reached the gel stage. If get stage has been reached, stir in tequila, orange-flavored liqueur and strawberry schnapps, if using. Return to medium-high heat and bring to a boil, stirring constantly. Boil hard, stirring constantly, for 5 minutes. Remove from heat and skim off foam.
3. LADLE hot preserves into hot jars leaving 1/4 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot preserves. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS jars in a boiling water caner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
When sealed these preserves will last for 1 yr from date of making. Enjoy!
Below is a link to a chart to check for your altitude and boiling times for processing jars.
http://www.freshpreserving.com/guides/AltitudeCharts.pdf
Sunday, September 25, 2011
Salsa
Now salsa is one of my favorite foods so it is hard for me to like just all types. I chose to make some salsa this last week that did not include sugar. I was going for the healthier side of this wonderful food. The sizes that you cut/chop your fruits and veggies in are totally up to you and I have made it with large chunks and with very small dices. Both are great for different applications. You could also puree the entire thing if you want a more fluid like salsa.
This recipe makes about 6 (16 oz) pints or 12 (8 oz) half pints.
Traditional salsa with a kick! Use whatever type of chili peppers your family prefers - and add hot pepper sauce if your tastes are even more daring.
You will need:
10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions ( 6-8 medium)
2 1/2 chopped seeded chili peppers, such as hot banana, Hungarian wax, Serrano or jalapeno (about 13 medium)
1 1/4 cups cider vinegar (I used apple for more flavor)
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp hot pepper sauce, optional
6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1. PREPARE boiling water caner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
3. LADLE hot salsa into hot jars, leaving 1/2 inch head space. remove air bubbles and adjust head space, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS both pint and half pint jars in a boiling water caner for 15 minutes, adjusting for altitude. remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
When sealed this salsa is good for 1 yr from the date of making. Enjoy!
This link will take you to a site to calculate the time for your altitude.
http://www.freshpreserving.com/guides/AltitudeCharts.pdf
This recipe makes about 6 (16 oz) pints or 12 (8 oz) half pints.
Traditional salsa with a kick! Use whatever type of chili peppers your family prefers - and add hot pepper sauce if your tastes are even more daring.
You will need:
10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions ( 6-8 medium)
2 1/2 chopped seeded chili peppers, such as hot banana, Hungarian wax, Serrano or jalapeno (about 13 medium)
1 1/4 cups cider vinegar (I used apple for more flavor)
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp hot pepper sauce, optional
6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1. PREPARE boiling water caner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
3. LADLE hot salsa into hot jars, leaving 1/2 inch head space. remove air bubbles and adjust head space, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS both pint and half pint jars in a boiling water caner for 15 minutes, adjusting for altitude. remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
When sealed this salsa is good for 1 yr from the date of making. Enjoy!
This link will take you to a site to calculate the time for your altitude.
http://www.freshpreserving.com/guides/AltitudeCharts.pdf
Thursday, August 11, 2011
Focaccia
One of my favorite breads. Also great with dried herbs sprinkled on top before baking.
In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
Ingredients
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
- 1 cup extra-virgin olive oil, divided
Directions
Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
Campanelle Pasta Salad
I've made this once and found it a very refreshing change to the usual salads you can find in the deli case at the store. ENJOY!
Ingredients:
1 lb Campanelle Pasta (or bow ties work well too)
1/2 cup Olive Oil
1 small Red Onion, chopped
2 Garlic Cloves, minced
1 (6-oz) can Italian Tuna in Oil, drained
2 cups Cherry Tomatoes, halved
8 oz Frozen Artichoke Hearts, thawed and quartered
2 Tbsp Capers, rinsed and drained
2 Tbsp Chopped Fresh Thyme
1/4 cup Chopped Fresh Flat-Leaf Parsley
Salt and freshly ground Black Pepper
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8-10 minutes. Drain, reserving about 1 cup of the pasta water.
2. In a 14-inch skillet, heat 1/4 cup of the oil over medium high heat. Throw in the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8-10 minutes.
3. Put in the pasta, the remaining oil, and the parsley. Toss until all the ingredients are coated, using a little pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.
Ingredients:
1 lb Campanelle Pasta (or bow ties work well too)
1/2 cup Olive Oil
1 small Red Onion, chopped
2 Garlic Cloves, minced
1 (6-oz) can Italian Tuna in Oil, drained
2 cups Cherry Tomatoes, halved
8 oz Frozen Artichoke Hearts, thawed and quartered
2 Tbsp Capers, rinsed and drained
2 Tbsp Chopped Fresh Thyme
1/4 cup Chopped Fresh Flat-Leaf Parsley
Salt and freshly ground Black Pepper
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8-10 minutes. Drain, reserving about 1 cup of the pasta water.
2. In a 14-inch skillet, heat 1/4 cup of the oil over medium high heat. Throw in the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8-10 minutes.
3. Put in the pasta, the remaining oil, and the parsley. Toss until all the ingredients are coated, using a little pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.
Panna Cotta with Fresh Berries
I made this for the first time last night and though it takes what I consider awhile to set up in the fridge the flavor is well worth the wait. A success!
Ingredients
- 1 cup whole milk
- 1 tablespoon unflavored powdered gelatin
- 3 cups whipping cream
- 1/3 cup honey
- 1 tablespoon sugar
- Pinch salt
- 2 cups assorted fresh berries
Directions
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
Spoon the berries atop the panna cotta and serve. Saturday, August 6, 2011
Zabaglione
Made this for the first time tonight and it definitely needs some fruit or something naturally sweet to go along with it. But over all a total success.
Really easy to make however this recipe is only enough for 2 people so adjust the recipe as needed to fit your own needs.
Ingredients
4 Egg Yolks
4 teaspoons Sugar
4 tablespoons Marsala
Directions
Whisk all ingredients over a double boiler until thickened like pudding. Take on and off the heat while cooking so as not to scramble the eggs.
Serve warm.
Really easy to make however this recipe is only enough for 2 people so adjust the recipe as needed to fit your own needs.
Ingredients
4 Egg Yolks
4 teaspoons Sugar
4 tablespoons Marsala
Directions
Whisk all ingredients over a double boiler until thickened like pudding. Take on and off the heat while cooking so as not to scramble the eggs.
Serve warm.
Friday, August 5, 2011
Sour Dough Cookies with Chocolate Drizzle/Dip
These are arguably one of the easiest cookies to make and a personal favorite of mine and my families. Great when you need a last minute treat for a kids drink stand or bake sale.
Ingredients:
3/4 lb Unsalted Butter
1 cup Sugar
1 teaspoon Vanilla Extract
3 1/2 cups All-Purpose Flour
1/4 teaspoon Salt
6-7 oz White or Semi-Sweet Chocolate (optional)
Mix the butter and sugar till just combined, then add vanilla. In a medium bowl, sift together the flour and salt, then add to the butter and sugar mixture. Mix till the dough starts to come together then dump onto surface dusted with flour and shape into a disk. Wrap in plastic wrap and chill for 30-45 min.
Roll the dough or cut into small shapes and place on parchment paper on cookie/baking sheet and bake for 10-15 min at 350 degrees (depends on oven calibration). Cool and drizzle with or dunk cookies into tempered chocolate.
Ingredients:
3/4 lb Unsalted Butter
1 cup Sugar
1 teaspoon Vanilla Extract
3 1/2 cups All-Purpose Flour
1/4 teaspoon Salt
6-7 oz White or Semi-Sweet Chocolate (optional)
Mix the butter and sugar till just combined, then add vanilla. In a medium bowl, sift together the flour and salt, then add to the butter and sugar mixture. Mix till the dough starts to come together then dump onto surface dusted with flour and shape into a disk. Wrap in plastic wrap and chill for 30-45 min.
Roll the dough or cut into small shapes and place on parchment paper on cookie/baking sheet and bake for 10-15 min at 350 degrees (depends on oven calibration). Cool and drizzle with or dunk cookies into tempered chocolate.
Monday, February 21, 2011
Lemon Alfredo
This is an interesting recipe. Really easy to make but didn't blow me away. I personally think there was more lemon than needed but that is my own personal flavor pallet speaking. Good news is my two youngest children loved it and both asked for more. Grilled chicken breasts are a great addition along with some mixed veggies or sweet peas on the side.
Ingredients:
1 Shallot, minced
1 tbsp Butter
1 1/4 cups Heavy Cream
1 Egg Yolk
2 tbsp Lemon Zest, Grated
1/3 cup Pecorino, Grated
Salt and Pepper
12 oz Fettuccine
Pasta Cooking Water
Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 tablespoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.
Ingredients:
1 Shallot, minced
1 tbsp Butter
1 1/4 cups Heavy Cream
1 Egg Yolk
2 tbsp Lemon Zest, Grated
1/3 cup Pecorino, Grated
Salt and Pepper
12 oz Fettuccine
Pasta Cooking Water
Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 tablespoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.
Sunday, February 20, 2011
Pea-Prosciutto Sauce W/Ravioli
A great idea to begin with but as you will see after the recipe I have listed a few changes that I will personally make the next time I make this dish.
Ingredients:
4 oz Prosciutto, chopped
2 tbsp Olive Oil
3 Cloves of Garlic, sliced
1 tbsp Tomato Paste
1/4 cup Heavy Cream
1 lb Ravioli, cooked
1 cup Frozen Peas, blanched
Parsley
Parmesan
Cook 4 ounces chopped prosciutto in a skillet with 2 tablespoons olive oil over medium heat until crisp, 4 minutes. Stir in 3 sliced garlic cloves and 1 tablespoon tomato paste; cook 1 minute until reduced by half, 4 minutes. Add 1/4 cup heavy cream and simmer until thickened, 3 minutes. Toss with 1 pound cooked ravioli, 1 cup blanched frozen peas and some chopped parsley. Top with grated parmesan.
Notes:
In the future I have decided to substitute Bacon in place of the prosciutto and may try swapping out the Peas with Broccoli or Spinach from time to time to add a little variation.
Ingredients:
4 oz Prosciutto, chopped
2 tbsp Olive Oil
3 Cloves of Garlic, sliced
1 tbsp Tomato Paste
1/4 cup Heavy Cream
1 lb Ravioli, cooked
1 cup Frozen Peas, blanched
Parsley
Parmesan
Cook 4 ounces chopped prosciutto in a skillet with 2 tablespoons olive oil over medium heat until crisp, 4 minutes. Stir in 3 sliced garlic cloves and 1 tablespoon tomato paste; cook 1 minute until reduced by half, 4 minutes. Add 1/4 cup heavy cream and simmer until thickened, 3 minutes. Toss with 1 pound cooked ravioli, 1 cup blanched frozen peas and some chopped parsley. Top with grated parmesan.
Notes:
In the future I have decided to substitute Bacon in place of the prosciutto and may try swapping out the Peas with Broccoli or Spinach from time to time to add a little variation.
Thursday, January 20, 2011
Neeley's Dirty Rice with Smoked Sausage
We love this dish and it works great as a side dish or a full meal. One thing that we do is add cheese to the top because we are cheese heads in our house. It makes a lot so be prepared to have left overs.
Ingredients:
2 cups Long Grain Rice (white is traditionally called for but we have had whole grain and it is equally great)
5 cups Chicken Stock, divided
2 tbsp Vegetable Oil
1 lb Smoked Pork Sausage, sliced
1 clove Garlic, minced
1 lrg Onion, chopped
1 stalk Celery, chopped
1 med Green Bell Pepper, chopped
1/4 tbsp Cayenne (if you are sensitive to heat start with less and work your way up to this amount, you can always add but it is not so easy to take out)
1/4 cup Chopped Fresh Parsley Leaves
Salt and Pepper to taste
Shredded Cheese for topping (optional)
Make the rice in a medium saucepan combine the rice and chicken stock, bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice (approximately 20 min).
Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown sausage, once browned add garlic, onion, celery, and green pepper. Cook until softened and add salt and pepper. Add 1 cup chicken stock and cayenne and cook till stock reduces by 1/2. Add cooked rice and parsley and stir thoroughly.
As I said above we top with shredded cheese when we serve.
Ingredients:
2 cups Long Grain Rice (white is traditionally called for but we have had whole grain and it is equally great)
5 cups Chicken Stock, divided
2 tbsp Vegetable Oil
1 lb Smoked Pork Sausage, sliced
1 clove Garlic, minced
1 lrg Onion, chopped
1 stalk Celery, chopped
1 med Green Bell Pepper, chopped
1/4 tbsp Cayenne (if you are sensitive to heat start with less and work your way up to this amount, you can always add but it is not so easy to take out)
1/4 cup Chopped Fresh Parsley Leaves
Salt and Pepper to taste
Shredded Cheese for topping (optional)
Make the rice in a medium saucepan combine the rice and chicken stock, bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice (approximately 20 min).
Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown sausage, once browned add garlic, onion, celery, and green pepper. Cook until softened and add salt and pepper. Add 1 cup chicken stock and cayenne and cook till stock reduces by 1/2. Add cooked rice and parsley and stir thoroughly.
As I said above we top with shredded cheese when we serve.
Wednesday, January 19, 2011
Haystacks Candy
YAY! Some of you have been waiting for me to post this recipe so that you could make this yummy treat. This treat is always a croud pleaser and lasts forever in the freezer once made.
Ingredients:
1 cup Peanut Butter (crunchy or smooth, the choice is yours)
6 oz Chow Mein Noodles (crunchy asian noodles)
12 oz Butterscotch Morsels
Melt peanut butter and morsels over medium heat in a large pot. Stir often to prevent burning, once melted remove from heat and add noodles. Fold together till noodles are covered with mixture. Spoon onto wax paper and chill till formed.
Ingredients:
1 cup Peanut Butter (crunchy or smooth, the choice is yours)
6 oz Chow Mein Noodles (crunchy asian noodles)
12 oz Butterscotch Morsels
Melt peanut butter and morsels over medium heat in a large pot. Stir often to prevent burning, once melted remove from heat and add noodles. Fold together till noodles are covered with mixture. Spoon onto wax paper and chill till formed.
Green Bean Casserole
This is the classic recipe and I just love it for family/holiday dinners. Quick, easy and not a lot to worry about doing wrong.
Ingredients:
2 cans Cream of Mushroom Soup
1 cup Milk
2 tsp Soy Sauce
1/4 tsp Ground Black Pepper
8 cups Cooked Cut Green Beans
1 can French's French Fried Onions (2 2/3 cups)
Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3 qt casserole dish
Bake at 350 degrees F for 25 min or until hot. Stir
Top with remaining onions and bake for 5 min more.
Ingredients:
2 cans Cream of Mushroom Soup
1 cup Milk
2 tsp Soy Sauce
1/4 tsp Ground Black Pepper
8 cups Cooked Cut Green Beans
1 can French's French Fried Onions (2 2/3 cups)
Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3 qt casserole dish
Bake at 350 degrees F for 25 min or until hot. Stir
Top with remaining onions and bake for 5 min more.
Tuna Noodle Casserole
What can I say about this classic dish. I just love this for three reasons. One it is quick and easy to put together, two it is healthy and three I can get some meat into my boys without them really knowing it is there. Truly one of a mother's must haves in their recipe book.
Ingredients:
2 cans Cream of Mushroom Soup
1 cup Milk
2 tbsp Chopped Pimentos (optional)
2 cups Frozen Peas or Mixed Veggies
2 cans Tuna, Drained and Flaked
4 cups Hot Cooked Medium Egg Noodles
4 tbsp Dried Bread Crumbs
2 tbsp Butter or Margarine
Mix soup, milk, pimento, peas, tuna and noodles in 1 1/2 qt casserole. Bake at 400 degrees F for 20 min or until hot. Stir.
Mix bread crumbs with butter and sprinkle on top of casserole. Bake 5 min.
Ingredients:
2 cans Cream of Mushroom Soup
1 cup Milk
2 tbsp Chopped Pimentos (optional)
2 cups Frozen Peas or Mixed Veggies
2 cans Tuna, Drained and Flaked
4 cups Hot Cooked Medium Egg Noodles
4 tbsp Dried Bread Crumbs
2 tbsp Butter or Margarine
Mix soup, milk, pimento, peas, tuna and noodles in 1 1/2 qt casserole. Bake at 400 degrees F for 20 min or until hot. Stir.
Mix bread crumbs with butter and sprinkle on top of casserole. Bake 5 min.
Ham & Swiss Puff Pastry
This recipe is one of my faves... I got it from either Ina Garten or Giada on Food Network but I don't think I do it exactly how they did. I joke and call this "A Cuban Done My Way". I love this recipe for a carefree picnic or even a party. This recipe should yield 9 good sized sandwiches.
Ingredients:
2 sheets Puff Pastry
1 Egg, Beaten with a splash of water
2-3 tablespoons Mustard
10-12 slices Deli Cheese (Swiss)
10-20 slices Deli Meat (Ham)
Pickle wedges
First step is to thaw your two sheets of puff pastry completely, frozen puff pastry is difficult to work with on this recipe. Once you are ready to work with the puff pastry dust the counter or other flat surface lightly with flour so that the pastry does not stick. Unfold the pastry and with a rolling pin that has also been dusted in flour roll out the pastry dough to approximately 1/8 inch thick. Note: do not get to aggressive with the dough or it will tear or stretch in odd shapes and we want it to stay fairly rectangle in shape. Transfer your first rolled out sheet of puff pastry to an un-greased cookie or baking sheet. Next take your favorite mustard (mine honey Dijon) and spread an even layer on the puff pastry on the pan leaving a 1" border (you will need between 2-3 table spoons) Next cover the mustard with your favorite cheese (I use Swiss... Yeah I know not surprising) make sure to get a good layer without going into that 1" border. Next take your favorite lunch meat or thinly sliced deli meat and layer on top of the cheese ( I have been known to add another layer of meat between the cheese and mustard to make the sandwich extra meaty). Roll the second sheet of puff pastry just as you did the first and carefully lay on top of the meat. Trim any extra dough and use a fork to crimp the edges together. Next take a pairing knife and make a couple slits in the top dough as to let out the steam that will build up inside during baking. Using an egg wash brush the top of the pastry so you will receive a golden crust. Bake at 350 degrees F for approximately 20 minutes, depending on your oven you may need to adjust the baking time. Cut and serve with pickle wedges. Yummy Enjoy!
Ingredients:
2 sheets Puff Pastry
1 Egg, Beaten with a splash of water
2-3 tablespoons Mustard
10-12 slices Deli Cheese (Swiss)
10-20 slices Deli Meat (Ham)
Pickle wedges
First step is to thaw your two sheets of puff pastry completely, frozen puff pastry is difficult to work with on this recipe. Once you are ready to work with the puff pastry dust the counter or other flat surface lightly with flour so that the pastry does not stick. Unfold the pastry and with a rolling pin that has also been dusted in flour roll out the pastry dough to approximately 1/8 inch thick. Note: do not get to aggressive with the dough or it will tear or stretch in odd shapes and we want it to stay fairly rectangle in shape. Transfer your first rolled out sheet of puff pastry to an un-greased cookie or baking sheet. Next take your favorite mustard (mine honey Dijon) and spread an even layer on the puff pastry on the pan leaving a 1" border (you will need between 2-3 table spoons) Next cover the mustard with your favorite cheese (I use Swiss... Yeah I know not surprising) make sure to get a good layer without going into that 1" border. Next take your favorite lunch meat or thinly sliced deli meat and layer on top of the cheese ( I have been known to add another layer of meat between the cheese and mustard to make the sandwich extra meaty). Roll the second sheet of puff pastry just as you did the first and carefully lay on top of the meat. Trim any extra dough and use a fork to crimp the edges together. Next take a pairing knife and make a couple slits in the top dough as to let out the steam that will build up inside during baking. Using an egg wash brush the top of the pastry so you will receive a golden crust. Bake at 350 degrees F for approximately 20 minutes, depending on your oven you may need to adjust the baking time. Cut and serve with pickle wedges. Yummy Enjoy!
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