Sausage, Peppers and onions pockets

Simple sausage, peppers onions and mozzarella pockets.

Ingredients:

Approximately one(1) lb. Loose hot or sweet Italian sausage.

2 variegated peppers sliced. I small onion sliced.

Pinch or more shredded mozzarella cheese. Olive oil and seasoning on top.

Sauté sausage peppers and onions and drain well.  Allow to cool thoroughly.

Make two balls out of dough.  Roll each ball as thin or thick as you like on lightly floured surface.  Fill center with cooled sausage and cheese mixture and shredded mozzarella.. Fold over and pinch sides well . Brush with olive oil and seasoning  as desired.

Place on sprayed cookie sheet.

Bake 375° for approximately 15 minutes and until

Brown slightly.

Enjoy!

Separate dough into two balls.  Roll each ball large enough for several tablespoons of sausage mixture. Brush with olive oil and seasoning.

M.j.

 

 

 

 

Cheddar Broccoli soup

This recipe called for mashed potatoes as one of the ingredients.  Fortunately I had all ingredients and was extra pleased at the results.

I was going to use my immersion blender but chose not to.

I adapted this recipe to my liking.  My amounts of each ingredient were slightly less than this recipe and I added*** 1/2 cup American cheese and 1 cup shredded cheddar instead of all cheddar.

NOTE: I also added slightly less milk. About one cup instead of two was fine. Everything else was pretty much as called for. Note: I had store bought refrigerated mashed potatoes which were handy)  Just a pinch of salt was necessary in my recipe.

Enjoy!

• 1 tablespoon  olive oil
• 1 onion, chopped 
• 3 cups  broccoli, frozen and chopped 
• 2 cups  chicken broth
• 1 1⁄2cups  mashed potatoes(I used refrigerated Mashed potatoes)
• **2 cups  milk
• **1 1⁄2cups  cheddar cheese, shredded 
• 
  

• Heat oil in Dutch oven pot and add onion. Cook until translucent.
• Add broccoli and chicken broth and cook until tender.
• Add mashed potatoes & mix thoroughly. Heat for 5 minutes.
• Add milk and heat some more. 
• Add cheddar cheese.
• Salt and pepper to taste

Recipe Food.com

Bisquick Easy Impossibly coconut pie

I wanted to bake yesterday and I had these ingredients handy so it was a first try using Bisquick.  

Recipe on bottom of page. ⬇️

Enjoy!

I love my original impossible Coconut pie .  It’s my favorite but this recipe was very good as well.

I’d rate it a 5*****

https://iliketobakeandcook.blogspot.com/2018/11/impossible-coconut-custard-pie-delish.html

Note: I think the trick to my first recipe was it made totally in a blender and it was so smooth of a creamy custard.

The second I just whisked the ingredients and I used the Bisquick mixture.

Both good but the first is my favorite.

I followed directions to the tee.  

The recipe at the top browned nicely which looked really beautiful and presented really nice.

This recipe not so much but it definitely was good and sweet too.

 

Enjoy!

M.j

Pierogi and vegetables with brown butter

It’s always nice to be able to put a meal together without  a particular recipe to follow. Just create something as I did last night and it worked out delicious.  Take a chance you may surprise yourself. I had all the below ingredients so I was pleased at the outcome. Thumbs up!

If you don’t have pierogi substitute pasta it’ll still be delicious.  Brown butter is a game changer. The flavor is awesome.

12 large frozen made from scratch potato cheese 

pierogi

Frozen vegetable mixture.( carrots,broccoli,red peppers

1stick butter

Onion and garlic powder (I didn’t measure)

 In medium to large size Dutch oven size  fill with water , add salt and bring to rapid boil.  Add frozen veggies first and bring water back to  boil and boil for approximately 3 minutes.  Add frozen pierogi and boil until

Pierogi are hot in center.  My guesstimate is 5 minutes top.

While pierogi and vegetables are cooking ,in a small pot place stick of butter on low heat.  When melted add onion and garlic powder to taste. Stir and cook on low until butter starts to show brown color. NOTE: do not burn butter!

Drain pierogi vegetables with a ladle type strainer onto a medium size platter. Spoon brown butter over them.

Ladle 👆

A vinegar olive oil based salad works greatly to complement this meal.

Enjoy!

Garlic butter broccoli with cashews

A great side dish.

Double sauce recipe if adding rice or pasta.

• 1 ½ pounds fresh broccoli, cut into bite size pieces

• ⅓ cup butter

• 1 tablespoon brown sugar

• 3 tablespoons soy sauce

• 2 teaspoons white vinegar

• ¼ teaspoon ground black pepper

• 2 cloves garlic, minced

• ⅓ cup chopped salted cashews

  
  

  Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat.

Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Chicken schnitzel

 

I pretty much followed this recipe but used regular garlic powder and added salt to my eggs when beating. I didn’t add any at the point where it’s said to salt at the very end.

I haven’t had Fresh cauliflower in a while and I think I enjoyed that more than the chicken… It was delicious!

• 1 1/2 lb 2 large boneless, skinless chicken breasts, halved
• 1/4 cup all-purpose flour
• 2 tsp garlic salt
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• Extra light olive oil, or canola oil, or any high-heat cooking oil
• Coarse salt, to sprinkle on fried chicken
• Lemon wedges, for serving

• Line a cutting board with plastic wrap. Place the chicken on the cutting board in a single layer and cover the cutlets with a second layer of plastic wrap. Use a meat mallet or a rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in half.
• Set up three medium bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.

  • Dredge both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean.
  • Repeat with the remaining cutlets. Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.
  • Heat a large non-stick or cast iron pan over medium heat and add just enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Transfer the cutlets to a paper towel-lined plate and slice into one to test for doneness; the juices should run clear and the meat should no longer be pink. Immediately sprinkle the cutlets with salt.

  Sprinkle a 1/4 of lemon wedge on top and salt and fresh parsley I had.
  
  Adapted from Natasha's kitchen

Broiled Delmonico

Tonight I ventured into an area I seldom take.  The art of making a good steak.  Al's choice was Delmonico.  It wouldn't have been mine.  

As i have mentioned before Al needs to start getting involved with our meals...period....and I certainly appreciate anything he would make if he at least tried.  He won't so today I asked him to sit with me and watch a you tube video on preparing a broiled Delmonico.

The method was super easy so I'll try to explain.  

Approximately 1 lb. Delmonico (special trip to Butcher).

salt

olive oil

***I did not add any extra seasoning.  Personal choice.

Rub Delmonico with salt on both sides and clip (I used kitchen shears)around edges of steak so ends wont curl).  Do the salt/ clip for  at least 1/2 hour to allow salt to seep into steak and refrigerate until you will be broiling.

Remove steak from refrigerator about 15 to 20 minutes before broiling  and generously rub with( olive oil) both sides, not extra virgin but that's all I had.

 Broil on high 3 minutes in middle of rack.  The Rack should be the closest the the broiler.  If not high enough place a cookie sheet upside down and place your pan on top of the cookie sheet.  I did it exactly as it was explained.

  The smell of steak started immediately.  Smelled great!  I took the pan out after 3 minutes and it looked great. I turned it over and cooked another 2 minutes and removed from oven.  I then cut the steak in half to see if it was the color(light pink that we wanted).  It was.  If it weren't I would add another 2 minutes in increments.

  This steak was not super thick.  Maybe 1/2" or less.  It was a good quality steak but since I think Delmonico has a lot of waste(at least this one had a lot on edges) I think I'll have to go with Al shopping to pick a steak until he understands. I imagine you can tell I was slightly frustrated...

I couldn't decide on either a sweet or white potato (they were on the smaller side) I made one of each. 

Quick sliced red beets because honestly I didn't feel like steaming any vegetables.

It was a good meal but next time a better cut. I know Delmonico steaks are some favorite cuts but not mine.  I like a good strip steak or a filet.  It's just an opinion of mine so do what cut of steak you enjoy.  

Dessert Lemon cupcakes.  I messed up the recipe but they were still delicious.  Whipped Cream to make them better...lol

Link for cupcakes,

Lemon cupcakes

From my kitchen to yours, 

                                                         As always, 

 

Roasted sweet potatoes, onion and zucchini

Sautéed breaded pork chops,  roasted veggies and applesauce .

DESSERT! Layered Chocolate cake with whipped cream topping.

SWEET POTATOES I ROASTED FIRST.  Added zucchini 5 minutes before serving.

4 cups chopped peeled sweet potato 

1 sweet onion, cut into wedges

2 tsp. Garlic powder 

3 +tablespoons olive oil

1 pinch salt and ground black pepper to taste

Sweet potatoes:

Mix sweet potatoes, onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. 425 for 25 to 30 minutes.

Zucchini: ( I did zucchini in another pan because I didn’t want to overcook them.  

1. Preheat: your oven to 400°F (200°C). 
Slice: the zucchini into 1/4- to 1/2-inch rounds or spears. 
Toss: the zucchini with olive oil, salt, pepper, and your favorite seasonings, such as garlic powder or Italian herbs. 
Arrange: the zucchini on a baking sheet in a single layer, ensuring pieces aren't overlapping. 
Roast: for 10-25 minutes, checking for tenderness. Toss zucchini with other veggies to serve.
Serve: immediately. 



























I roasted sweet potatoes 

PS. ADD MORE OLIVE OIL SO NOT TO HAVE VEGGIES dry out TOO MUCH!