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Spinach and Sun Dried Tomato Appetizers

1 cup chopped cooked turkey

1 package frozen chopped spinach, thawed and drained

1 container sour cream

1 cup mayonnaise

1 package spinach dip and recipe mix

1 jar sun dried tomatoes packed in oil, drained and chopped

1 tablespoon dried oregano leaves

1 package cocktail rye bread

red, yellow or green bell peppers, chopped

MIX turkey, spinach, sour cream, mayonnaise, spinach dip mix, sun-dried tomatoes and oregano in a medium bowl; set aside.

ARRANGE cocktail bread slices on a serving platter. Spoon a heaping tablespoon of the spinach mixture on each slice. Garnish with bell pepper.

COVER with foil and refrigerate until ready to serve.

Hummingbird Pancakes


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups buttermilk
  • 1 cup mashed very ripe bananas
  • 1/2 cup drained, canned crushed pineapple in juice
  • 1/3 cup sugar
  • 1 large egg, lightly beaten
  • 3 tablespoons canola oil
  • 1/2 cup chopped toasted pecans
  • Cream Cheese Anglaise
  • Garnishes: sliced bananas, chopped fresh pineapple


Stir together first 4 ingredients in a large bowl.
Whisk together buttermilk and next 5 ingredients in another bowl.
Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
Fold  in toasted pecans. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
Serve with Cream Cheese Anglaise.

Cream Cheese Anglaise:


nbsp;       1 1/2 cups half-and-half
  • 1/2 (8-oz.) package cream cheese, softened
  • 1/3 cup sugar
  • 3 egg yolks
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract


  1. Process half-and-half, cream cheese, sugar, egg yolks, cornstarch, and salt in a blender until smooth. Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat, and whisk in butter and vanilla. Serve immediately

Black Eyed Pea Casserole

1 1/2 pounds ground beef
2 cans black-eyed peas
2 cans Ro-Tel tomatoes with green chiles
1 1/2 cups cooked rice
Shredded cheese, your choice
Brown ground beef; drain.

Layer ingredients in large casserole dish, starting with meat mixture, then following with cheese layer.

Continue layers, ending with cheese.

Bake at 350 degrees F for 30 minutes, until thoroughly heated.

Let stand for 5 minutes before serving.

Fish Chowder

Fish, such as sole 1.5lbs
Butter, 1 tbs
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
1 whole carrot, chopped
2 stalks celery, chopped
1 large potato, cubed
Parsley 1/4 cup chopped
Petite diced tomatoes (1 can)
Tomato paste – 2 tbsp
1 teaspoon hot sauce
Crushed red pepper flakes
Worcestershire sauce 1/2 tsp
1 can chicken stock
2 cups water
Salt / pepper

If fish is frozen, defrost in microwave in short 1 minute intervals, turning fish fillets frequently. Be careful not to cook the fish.

In a large saucepan, melt the butter over medium heat. Add the yellow onion, celery, and chili pepper and saute until tender about 3 minutes.

Add the tomato paste and cook for another minute. Add carrot, red pepper, potato, crushed red pepper flakes, salt and pepper and cook for 2 minutes.

Turn up heat to high and add the diced tomatoes, chicken stock, water, hot sauce, tomatoes, Worcestershire sauce.

Simmer over medium heat for 1 hour. Add the sole and stir until the fish is coated and distributed in the chowder.

Cook until just done, about 5 minutes. Serve in bowls and sprinkle parsley on top of each.

Baked Zucchini Sticks/Fries


  • 2 zucchini, about 2 lbs., cut into sticks
  • 2 eggs, whisked
  • 1/2 cup plain bread crumbs
  • 1/4 cup Parmesan cheese (optional)
  • 1 tsp fresh herbs, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Kosher salt and pepper
  • Marinara or pizza sauce


  • Preheat oven to 425. Lightly grease the baking sheet.
  • Prepare the zucchini. Whisk the eggs.
  • Mix up the bread crumbs, (Parmesan), fresh herbs, garlic powder, onion powder, salt and pepper.
  • Set up the dipping stations. Dip zucchini sticks into eggs, then the bread crumbs.
  • Place in single layer on greased baking sheet.
  • Bake in the preheated oven for 10 minutes, then flip and bake another 10 minutes.
  • Let cool slightly, then serve with marinara or pizza dipping sauce.

Cinnamon Walnut Quinoa with Raisins


  • 2 cups white quinoa
  • Pinch of salt
  • 1/4 cup sweetener, brown sugar is good
  • 1 Tbsp ground cinnamon
  • Couple handfuls of chopped walnuts
  • Couple handfuls of raisins, or dried cranberries
  • Optional: Milk, cream or yogurt
  • Fresh fruit to accompany


  • In a medium saucepan, bring 4 cups of water to a boil. Add the quinoa with a pinch of salt. Once it returns to a boil, reduce the heat, cover and cook for about 15 minutes.
  • As the quinoa nears the end of its cooking time, stir in the sweetener and the cinnamon. Remove from heat once it has finished cooking.
  • Sprinkle the chopped walnuts and raisins/cranberries over the top.
  • Serve warm with or without milk, cream or yogurt.
  • Serve with a side of fresh fruit.

Upside Down Caramel Latte Bake

Caramel Base
3/4   cup packed brown sugar
1/4   cup granulated sugar
1/2   cup butter or margarine
1/4   cup maple syrup
1      tablespoon instant espresso powder
1/2   cup chopped pecans
10    slices (1/2 inch thick) French bread
Caramel Layer
1/2   cup packed brown sugar
1/2   cup chopped pecans
10    slices (1/2 inch thick) French bread
6      eggs
2      teaspoons vanilla
3/4   cup whipping cream
3/4   cup milk
1/4    cup granulated sugar
Whipped Topping
1/2   cup whipping cream
1      tablespoon sugar
1/4   cup butter or margarine, melted
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.
  • 3 Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.
  • 4 In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.
  • 5 Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.

Slow cooker cheesy bacon potatoes

¼ pound bacon, diced, cooked. If you're super lazy like me, just use a bag of real bacon bits from the salad dressing aisle.
nbsp;  1 small onion, thinly sliced
6 – 8 red potatoes, quartered (thinly sliced if using regular potatoes or if you use a new potato then halve)
½ pound cheddar cheese, thinly sliced (shredded is fine)
Salt and pepper
Green Onions (optional)
Line crock pot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes.
Layer half each of the bacon, onions, potatoes and cheese in crock pot. Season to taste with salt and pepper and dot with (real) butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for 4-6 hours.

Hot Chocolate Pancakes

You Need:

2cups Original Bisquick® mix
1/4cup sugar
2tablespoons unsweetened baking cocoa
1cup chocolate milk
1teaspoon vanilla
Toppings, If Desired
Chocolate-flavor syrup, warmed
Sweetened whipped cream
Miniature marshmallows
Chocolate candy sprinkles

To Make:

  • 1In large bowl, stir all ingredients except Toppings with wire whisk until well blended. Heat nonstick griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
  • 2For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges.
  • 3Drizzle pancakes with chocolate-flavor syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles

Creamy Dill Sauce Salmon

1 (2 pound)salmon fillet


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
  2. Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
  3. Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
  4. While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon

Good over rice or noodles.
(also, really weird formatting. sorry about that)


Easy Eats, or Adventures in Gastronomics

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