My husband asked me to serve a spinach salad with hot bacon dressing for a dinner party we were giving for friends. I found this one online. It easy to prepare and delicious. I served it over a simple salad of spinach topped with shredded extra sharp cheddar cheese and served it with a Viognier blend wine from Australia. Everything paired beautifully! It also pairs well with a Riesling.
Hot Bacon Dressing
8 slices meaty bacon
1 1/2 cups white sugar
3 teaspoons cornstarch
1/2 teaspoon salt
1/4 cup water
1/2 cup white vinegar
- Fry bacon until very crisp. Drain, crumble and set aside.
- In a medium bowl, mix together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
- In a medium pan, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens slightly.
- Remove from heat and allow to cool for about 15-20 minutes. It will continue to thicken.
Serves approximately 10-12. I cut the recipe in half without any problems.
While we love macaroni and cheese, we do not love the carbs. When I ran across George Stella’s recipe for Cauliflower “Mac” and Cheese Casserole, I knew I had to try it, even though I’m not a huge cauliflower fan. It’s actually even better than it sounds!
As usual, I tweaked it a bit to suit my cooking habits and our tastes. Since I don’t use garlic in any of my Mac & Cheese recipes, I skipped it here too. We both felt the consistency was more comparable to potatoes than pasta. I have a feeling if you used the garlic, the comparison would be even closer to an au gratin potato type dish than macaroni and cheese.
I served it with ham steaks, steamed sugar snap peas and pinot grigio. We are both hooked and I can see a lot of it in our future!
1 large head cauliflower, cut into small florets
1 cup heavy or light cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
8 oz. shredded 2% extra sharp Cheddar cheese, divided
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
Preheat oven to 375°F. Spray an 8x8inch baking dish or similar sized casserole dish with vegetable oil spray.
Bring a large pot of salted water to a boil. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well in a colander while preparing the sauce.
Warm the cream in a small saucepan, and stir in the cream cheese and mustard until smooth. Stir in approximately 6 ounces of the shredded cheese, salt and pepper and stir until the cheese melts, about 1 to 2 minutes. Meanwhile, transfer the cauliflower to the baking dish. Remove the sauce from the heat, pour over the cauliflower, and stir to combine. Top with the remaining cheese and bake until browned and bubbly hot, about 20 minutes.
Freshly baked bread is my absolute favorite comfort food. A lot of times, homemade baked goods go stale quickly since they lack all the preservatives their cousins, store-bought bread, contain. That’s the beauty of this recipe. You can prepare the dough up to 3 days ahead of time and just store it in the refrigerator until you bake it. Or, you can bake a little bit each day and have 2-3 days of warm, fresh rolls on hand. Win, win, win!
I did just that this week. I prepared the dough on Wednesday and baked 12 of these golden orbs of delight to go with my homemade Vegetable Beef Soup. Then on Thursday, I prepared the rest of them up to take to a friend who had recently lamented not being able to eat her Grandmother’s dinner rolls anymore. She deemed them “perfect!”
Easy Refrigerator Rolls
1 cup warm water
2 Tbls. yeast*
1⁄2 cup real butter, melted
1⁄2 cup sugar
1 teaspoon salt
4 1⁄4 cups bread flour
Combine water and yeast in a large bowl. Let stand for 5 minutes.
With wooden spoon, stir in the melted butter, sugar, eggs and salt.
Add flour, 1 cup at a time and mix to combine thoroughly. I use the dough hooks on my handheld mixer. Do not overwork.
Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
Grease a 13×9 baking pan or two 9-inch cake pans. Divide dough into 24 equal pieces, rolling into smooth round balls.
Place in prepared pan. Cover with a tea towel and let rise for about 1 hour; or until doubled.
Preheat your oven to 375°F. Bake until golden brown, about 18-20 minutes. Best served warm. ♥
*do not use rapid rise yeast
You can easily eat them without anything on them, thanks to all the butter already in them, but I love them with a good, homemade jam.
There’s not much more appealing in the category of comfort food then a plate full of Mac and Cheese. This version is an easy stove-top variety with the added plus of having been tweaked to make it more waist friendly without losing any taste. The secret is the hot sauce and dry mustard.
Dress it up a bit for adults by serving it with a buttery, oaked Chardonnay. It makes an excellent side dish for grilled ham steaks or enjoy it as your main course.
Stove Top Macaroni and Cheese
8 oz. elbow macaroni
3 tablespoons light butter
6 ounces milk
1⁄2 teaspoon hot sauce
1 teaspoon kosher salt
fresh black pepper, to taste
3/4 teaspoon dry mustard
8 ounces 2% extra sharp cheddar cheese, shredded or cubed
In a large pot of boiling, salted water cook the pasta to desired tenderness and drain.
Melt the butter in the pan on low. Return the pasta to the pot and toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and dry mustard. Stir into the pasta and add the cheese. Stir over low heat until cheese has melted and creamy.
Salmon is one of my favorite types of fish. I especially like it marinated and then grilled, broiled or baked so the edges get crispy. This tangy mustard, vinegar, sesame based marinade is a favorite. I usually serve it over a non-seasoned rice medley with roasted asparagus or roasted green beans on the side, if I am baking the salmon anyway.
Tangy Salmon Fillets
1-2 lbs salmon fillets
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon EVOO
1 teaspoon spicy brown mustard
1/8 teaspoon ground ginger
2 tablespoons sesame seeds, toasted
3 green onions or chives, sliced
Combine vinegar, soy sauce, honey, oil, mustard, and ginger in a microwave-safe measuring cup. Warm slightly, 15-20 seconds, to help the honey dissolve and blend with the other ingredients. Stir well.
Place the fillets in a Ziploc bag and pour the marinade over them. Seal and refrigerate for at least 1 hour, turning over at least once.
Drain and discard marinade.
Bake on a foil-lined baking pan at 450°F for 20 minutes or until the fish flakes easily with a fork.
Sprinkle with sesame seeds and onions or chives.
Broil: Place under a preheated broiler for 8-10 minute. Turn over and continue broiling for 5-10 minutes or until it flakes easily with a fork. You will need to keep an eye on it as it may start smoking if too close to the broiler element. If your fillets have skin, broil the skin side first. It will bubble and crisp up with makes separating it from the meat a lot easier.
Grill: Grill covered, over medium high heat for 15 to 20 minutes or until the fish flakes easily with a fork.
If you want to roast asparagus or green beans at the same time, place trimmed and washed ones on another foil-lined pan. Mist with EVOO and stir lightly to coat. Add fresh ground pepper and salt to the green beans or just salt to the asparagus. Bake at 450°F for about 12-15 minutes or until tender.
PLEASE NOTE: I have a convection oven which enables me to bake both pans at the same time with even results. If you don’t, you will probably need to switch and rotate pans halfway through.
Butternut squash used to be one of those pieces of produce that I shied away from in the grocery store. I mean, it just isn’t super intuitive as to how cook the darn thing! Then a friend from South Africa served us this amazing combination of roasted butternut squash, apples and onions. I was hooked! Some recipes call for added herbs or spices, like thyme or cinnamon, but we prefer it plain and simple. I recommend trying it this way, and then adding additional flavoring as suit your taste.
Roasted Butternut Squash with Apples and Onions
- 1 butternut squash, peeled and cubed
- 2 granny smith apples, peeled. cored and sliced
- 1 sweet vedalia onion, peeled and sliced
Place all ingredients on a foil-lined baking pan. Spray with extra virgin olive oil, stirring to coat. Roast at 425°F for about 30-40 minutes, stirring twice, until squash is soft.
It can be served as a meal in and of itself, or as a side dish for baked fish or chicken. I usually just add the fish on another foil-lined pan to the oven approximately 10-12 minutes before the squash is done, depending on thickness. It’s a super easy, healthy meal and cleanup requires just throwing the foil away!
Roasted Butternut Squash Soup
As an added bonus, you can make the leftovers into soup. Just place enough chicken broth to cover the ingredients in a pan and heat until warm. Use a submersion blender to puree until almost smooth. If you prefer a creamier soup, add a few tablespoons of milk or cream. Garnish with ground cinnamon, nutmeg or a few springs of herbs.
Fresh, flavorful, uncomplicated and healthy. What’s not to love??
It’s always nice to find a new recipe that is different than anything else I make. To find one that we love which is also so easy to prepare is a huge bonus. The combination of fresh tomatoes, flavorful herbs and tangy balsamic vinegar over juicy chicken topped with a combination of Italian cheese is superb. Pair it with freshly baked ciabatta bread and an oaked Ox-Eye Vineyards Pinot Noir and it defies description.
1 lb. thin-cut boneless chicken breasts
1/4 cup EVOO
2 Tbls. balsamic vinegar
2 garlic cloves, finely minced
1 Tbls. Italian herb seasoning
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1 pint diced cherry tomatoes
1/2 cup shredded Italian blend cheese
1/4 cup finely chopped fresh basil
Place chicken breasts in a large resealable plastic freezer bag. Combine the EVOO, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour HALF of the marinade over the chicken, reseal bag, and in the refrigerator to marinate for at least 2 hours. (Overnight is fine.)
Preheat your grill to medium high or about 350 degrees F. Combine remaining marinade with diced tomatoes; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 3-4 minutes per side or until cooked through. (It is also okay to fry them in a pan over medium heat.) Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.
The Ciabatta Bread is mixed in a bread machine on the Dough Cycle and then baked in the oven. I honestly could make a meal out of just it dipped in a high quality Extra Virgin Olive Oil seasoned with real grated Parmesan cheese and some fresh ground pepper. The dough is very sticky. Don’t give into the temptation to add more flour. Treat it gingerly to keep from bursting all the lovely air bubbles that form. It makes two loaves. If you don’t need both immediately, double bag one and stick it in the freezer. Thaw it at room temperature for several hours. It was pretty darn close to fresh baked.
Found this on Rachael Ray’s website. I made a few tweaks. She called for cod pieces, but I used flounder fillets. I also used African blue basil from my herb garden instead of traditional basil, and I cut back on the olive oil.
Fish with Eggplant, Tomatoes & Basil
Extra Virgin Olive Oil
5 cloves garlic, chopped
1 pint cherry tomatoes, halved
Salt and pepper
1 eggplant (1 lb.), trimmed and cut into 12 round slices (about 1/2 inch thick)
1 pound flounder fillets
1/3 cup shredded fresh basil
Preheat the broiler. In a skillet, heat 1 tbsp. EVOO over medium heat. Add the garlic and cook until golden, about 2 minutes; using a slotted spoon, transfer to a small bowl. Add the halved tomatoes to the pan; season with salt and pepper. Cook, undisturbed, until tender on one side, about 5 minutes. Stir and continue to cook, stirring occasionally, for about 5 minutes.
Line a baking sheet with foil; place the eggplant slices on the baking sheet in a single layer. Mist the eggplant on both sides with olive oil; season with salt and pepper. Broil, turning once, until tender and browned, about 8 minutes.
Spoon the tomatoes on top of the eggplant and cover with the fish. Broil until the fish is just cooked through, about 5 minutes. Using a wide spatula, transfer to plates. Top with the basil and garlic.
I adore my brownie recipe. It produces such a moist, decadent brownie that it is difficult to not sit down with a spoon and eat the whole pan at once. Bliss in a dish!
I recently needed to make some desserts for a fundraiser. I knew the brownies would be a hit, but the traditional “cut into bars” version can be difficult to eat while standing around talking since they crumble easily. I decided to try making them in my mini muffin pans instead.
The results were amazing!
Homemade Brownie Bites
1⁄2 cup shortening
1⁄2 cup real butter
1 cup dark chocolate cocoa
2 cups sugar
2 teaspoons vanilla
1 cup flour
1⁄2 teaspoon salt
Preheat oven to 350°F.
Grease 48 mini muffin tins.
Melt shortening and butter over low heat or in the microwave.
Remove from heat and add cocoa, blending well with a wooden spoon. Add sugar and mix well.
Add eggs ONE AT A TIME, beating well, by hand, after each addition. Stir in vanilla, flour, and salt.
DO NOT OVER BEAT!
Bake 9-11 minutes.
The centers will still be a bit soft. That helps maintain the fudginess of them. If you bake them longer, they will be more cake-like and drier. Cool about 10 minutes and carefully remove them. Cool completely and dust with confectioner’s sugar, if desired.
These are so much better than store-bought breakfast cookies or bars for a quick grab-and-go option. The oats, whole wheat flour and peanut butter help keep you full for a long time. The cookies were soft & delicious which contrasted nicely with the crunch of the Cheerio’s.
Make sure to use a 1/3 cup measuring cup to make the cookies. If you make them smaller, they will be too dry and hard. My kids prefer dates over raisins. I’ve used both old fashioned oats and instant without difficulty. The recipe works well with either wheat or white flour. I have used store brands, but the cookies are definitely better with Cheerios. It also makes a difference to use real butter rather than margarine.
Cheerios Jumbo Breakfast Cookies
1 1⁄4 cups sugar
1⁄2 cup butter
1⁄2 cup peanut butter
1⁄4 cup water
1 tablespoon vanilla
1 1⁄2 cups whole wheat flour or all-purpose flour
1 cup oatmeal
1 cup raisins or dates
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
4 cups Cheerios toasted oat cereal
Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store in a zip-lock bag.
Yields: 18 large cookies
These are a nice change from traditional tacos. Baking them in the oven adds a different dimension to the overall taste. It also helps soften the hard shells, which makes them easier to eat. Sometimes, I place the filling in a crock-pot and used it to assemble traditional tacos later. This approach works well for having supper ready within minutes of walking in the door or when taking something to a potluck meal. It’s especially popular with the kids.
Beef and Bean Oven Tacos
1 lb lean ground beef
1 small onion, finely diced
1 (15 oz) can black beans, drained and rinsed
2 tablespoons taco seasoning
1 (15 oz) can petite diced tomatoes, drained
1 (15 ounce) can corn, drained (optional)
8-10 taco shells
1 cup shredded cheese
Preheat the oven to 350°F.
Brown the lean ground beef with the chopped onion. Drain well, if needed. Stir in the black beans, taco seasoning, petite diced tomatoes and corn. Let simmer for 5 minutes.
Line up the taco shells in a 7×11-inch baking dish that has been lined with foil. (Easy clean up!)
Spoon meat mixture into the taco shells. Top with cheese. Bake in the preheated oven for 10 minutes.
Serve with any or all additional toppings: shredded lettuce, salsa, sour cream, avocado chunks or guacamole.
Several years ago, I started making my own taco seasoning. It tastes better and is so much cheaper than buying the little packets. Plus, there aren’t any additives. One of my nephews used to get headaches every time he ate tacos. They finally figured out it was the meat seasoning. Apparently, he was allergic to the preservatives used.
Homemade Taco Seasoning
- 6 tsp. chili powder
- 5 tsp. paprika
- 4 ½ tsp. cumin
- 2 ½ tsp. garlic powder
- 3 tsp. onion powder
- ½ tsp. cayenne pepper
- 2 tsp. salt
Combine all ingredients together and keep in an old spice jar or other sealed container.
Makes enough for about 4 or 5 pounds of meat, depending on how much you use each time.
Use 1 ½ – 2 Tbls. of seasoning per pound of hamburger.
I love a Sweet Tarts.
I love Sweet Tart Jelly Beans.
I love homemade Lemon Limeade.
I love coming up with a recipe that satisfies that sweet/tart craving in a cookie form. These bars are a slight tweak of a recipe I had tried before that I felt needed a little extra umph. If you don’t care for a strong lime flavor, use only half the zest from the lime. It does seem to be stronger than the lemon. You can also use 2 lemons, but what’s the fun in that?? Now I’m trying to figure out how to add some cherry flavoring for when I’m craving Cherry Limeade….
Lemon Limeade Bars
1⁄2 cup unsalted butter, softened
3⁄4 cup flour
2 eggs, large
1 lemon, juice and zest
1 lime, juice and zest
3⁄4 cup sugar
1⁄4 teaspoon salt
1 cup powdered sugar
Preheat the oven to 350°F.
Grease an 8×8-inch baking dish with nonstick spray and set aside.
Zest and juice the lemon and the lime. Combine the juices and zest in a small bowl and set aside.
Beat the sugar, salt, and softened butter until combined with an electric mixer. Beat in the flour.
Measure out 4 Tbls. of the juice and zest combination (it should leave you with about 2 Tbls.) Whisk together the eggs and 4 Tbls. of juice and zest. Beat it into the flour mixture for 2 minutes at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 minutes, should turn golden around the edges.
Allow to cool completely before glazing. Do not over bake, or the bars will dry.
Add the powdered sugar to the remaining 2 Tbls. of juice and zest. Adding more powdered sugar if necessary to get the right thick-glaze consistency.
Spread the glaze over the brownies with a rubber spatula and let glaze set. Cut into bars and serve.
The first time I had these I was 9 and staying at someone’s house. When the lady said she was making Bran Muffins for breakfast I was pretty sure I was going to have a miserable meal. Boy was I wrong!! These are fantastic! I usually cut back on the sugar as they are a bit on the sweet side if made according to the original recipe, which called for 1 1/2 cups of sugar. If I am using all oil, I use 1 cup. If I use half oil and half unsweetened applesauce, I use 1/2 cup sugar.
The batter keeps very well in the refrigerator, for a week or so, so you can bake fresh each morning as many muffins as you need.
Please note that the first ingredient is wheat bran, which is NOT Bran Cereal. Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.
Buttermilk Bran Muffins
2 cups wheat bran
1/2 cup sugar
2 1⁄2 cups flour
2 1⁄2 teaspoons baking soda
1 teaspoon salt
1⁄2 cup oil (I use half unsweetened applesauce)
2 cups buttermilk
2 eggs, beaten
2 tablespoons molasses
Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
Best served warm with or without butter.
True comfort food!! So easy to make and the taste is sublime! Plus, if you are careful with the amount of olive oil and use the turkey sweet Italian sausage instead of pork, it is a comfort-food dish you can indulge in without any guilt!
Using red potatoes versions white or yellow versions cuts down on the roasting time. Make sure to cut your peppers and onions into big chunks or they overcook.
The foil-lined pan makes for super easy clean up as well. I prefer non-stick foil to make sure the potatoes are easy to stir while baking. Leftovers can be made into an easy soup or used as pizza toppings.
Roasted Italian Sausage and Potatoes with peppers and onions
red potatoes, cut into 1 inch chunks
red bell pepper(s), cleaned, and cut into 1 inch pieces
sweet onion(s), peeled and cut into 1 inch chunks
1 lb sweet Italian turkey sausage
Preheat oven to 425.
Spread the vegetables in a single layer on a large foil-lined cookie sheet. (There should be space between the pieces or they won’t brown.)
Spray lightly with the olive oil and stir to coat. Place sausages on top of vegetables.
Roast for 45-60 minutes, stirring once or twice. Bake until potatoes pierce easily with a fork and the sausages are browned. Serve hot.