These egg rolls are not rolled but folded into little packages. Especially good when dipped in fresh buttermilk ranch!

 

 

 

 

 

 

 

 

 

 

15 oz can black beans
15 oz corn
7 oz chopped spinach (canned is best)
6 oz Monterrey jack cheese
1 teaspoon cumin
1/2 teaspoon chili powder
2 fresh jalapenos chopped
1 sm bell pepper chopped
1 onion chopped
salt and pepper to taste
package egg roll wrappers

 

 

 

 

 

 

 

 

 

 

 

Sautée onions, peppers and jalapenos until translucent

 

 

 

 

 

 

 

 

 

 

Add black beans and corn

 

 

 

 

 

 

 

 

 

 

Add chopped spinach and heat through

 

 

 

 

 

 

 

 

 

 

Grate the cheese and add to the filling

 

 

 

 

 

 

 

 

 

 

Season with cumin, chili powder and add salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

Get ready to build the egg rolls

 

 

 

 

 

 

 

 

 

 

Lay one wrap on your board and place a heaping tablespoon in the middle. Moisten the edges with water

 

 

 

 

 

 

 

 

 

 

Instead of making a traditional roll I think it needs to be made into a package. Fold it up

 

 

 

 

 

 

 

 

 

 

Fold one side over then the other

 

 

 

 

 

 

 

 

 

 

Fry them in a skillet or a deep fryer on one side until brown

 

 

 

 

 

 

 

 

 

 

Flip over to brown the other side and drain on paper towel

 

 

 

 

 

 

 

 

 

 

Make them until all the filling is gone. Whatever you cannot eat now can be frozen and heated in the microwave. It will not be as crisp though

 

 

 

 

 

 

 

 

 

 

Serve with buttermilk ranch dressing. Please make it yourself!

 

 

 

 

 

 

 

 

 

 

Don’t they look good! They are really yummy! Check out the ranch dressing recipe here

http://www.hauntedchef.com/2011/11/17/buttermilk-ranch-dressing/

You should always make it yourself instead of buying off the shelf. I will not like a restaurant if they do not make the dressing themselves even if the food is good!

 

 

 

 

 

 

 

 

 

 

1 cup Buttermilk
1 cup Sour Cream
1 cup Mayonnaise
1 teaspoon Dill
1 teaspoon Garlic powder
1 teaspoon onion powder
1 teaspoon Salt
1/4 teaspoon Pepper

 

 

 

 

 

 

 

 

 

 

Measure out the mayonnaise

 

 

 

 

 

 

 

 

 

 

Add the buttermilk

 

 

 

 

 

 

 

 

 

 

Add the sour cream

 

 

 

 

 

 

 

 

 

 

Add the spices

 

 

 

 

 

 

 

 

 

 

Mix it up until combined

 

 

 

 

 

 

 

 

 

 

This is a nice consistency. Feel free to change the amounts of everything to suit your taste. Refrigerate for 30 minutes prior to serving. Make this enough and you will not need to remember the amounts of anything 🙂

 

 

Eaten for thousands of years, split pea soup has really been around since 500 BC! Can you imagine stopping by a vendor and grabbing a bowl in the Roman market? Not only is this a very inexpensive meal but this soup is also very healthy for you! It happens to be a member of the legume family and is one of the worlds healthiest foods. Split peas are high in protein, fiber, molybdenum, tryptophan, manganese, folate, thiamine, potassium and phosphorus!

 

 

 

 

 

 

 

 

 

 

16 oz dried split peas
2 1/2 quarts cold water
ham hock or bone
1 lg onion
2 stalks celery
3 carrots
4 potatoes
bay leaf
salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

We are going to make something really good with these little split peas. If you can remember please cover the peas with 2 quarts of cold water and let them soak overnight.  Alas, I usually don’t remember myself, so I do what I call the fast method

 

 

 

 

 

 

 

 

 

 

In a large stock pot add the water then add the peas and bring to a simmer for 2 minutes. Then turn off the heat and soak for l hour. You could use stock instead of water for more flavor

Add your ham hock or bone to the pot, turn the heat back on and bring to a boil. Turn down the heat, cover and simmer 1 1/2 hours. Stir on occasion

 

 

 

 

 

 

 

 

 

 

Meanwhile…. peel an onion

 

 

 

 

 

 

 

 

 

 

Dice the onion

 

 

 

 

 

 

 

 

 

 

Wash the veggies

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Dice the carrots

 

 

 

 

 

 

 

 

 

 

Dice the celery

 

 

 

 

 

 

 

 

 

 

Peel the potatoes

 

 

 

 

 

 

 

 

 

 

Dice the potatoes but be careful you don’t dice them too small or they will disappear in the soup

 

 

 

 

 

 

 

 

 

 

Sautée the carrots, onions and celery in butter until they are translucent. Guess what you just made…… a mirepoix… yay

 

 

 

 

 

 

 

 

 

 

Add the mirepoix, potatoes, bay leaf, salt and pepper to taste. Cook for an additional 40 min or until veggies are tender. Stir on occasion. Skim any foam off the top.

 

 

 

 

 

 

 

 

 

 

Remove bay leaf and the bone. The meat is great addition so dice it up and return it back to the soup

 

 

 

 

 

 

 

 

 

 

Ready to eat and very good for you!

Easy to prepare and is great to include in a high protein and low carbohydrate diet. Tasty and nutritious this recipe is easy to modify by changing the dressing and the veggies. The sky is the limit. with any addition like shrimp, sweet pickle relish, onions, celery, and peppers, olives, curry powder, chili powder, Tabasco sauce and horseradish.

 

 

 

 

 

 

 

 

 

 

12 eggs

1/3 cup mayonnaise

2 teaspoon prepared Dijon mustard

1/4 teaspoon paprika

salt and pepper to taste

1/4 cup chopped green onion

 

 

 

 

 

 

 

 

 

 

Place eggs in a saucepan

 

 

 

 

 

 

 

 

 

 

Cover 1″ with cold water

 

 

 

 

 

 

 

 

 

 

Bring to a boil

 

 

 

 

 

 

 

 

 

 

Remove from heat and cover

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let eggs stand in hot water for 10 to 12 minutes. Set a timer

 

 

 

 

 

 

 

 

 

 

Remove from hot water and cool

 

 

 

 

 

 

 

 

 

 

Peel

 

 

 

 

 

 

 

 

 

 

Chop

 

 

 

 

 

 

 

 

 

 

Stir in the mayonnaise, mustard and green onion

 

 

 

 

 

 

 

 

 

 

Season with salt and pepper

 

 

 

 

 

 

 

 

 

 

Add paprika… I used some smoked spanish paprika from Penzey’s which adds another layer of flavor

 

 

 

 

 

 

 

 

 

 

Here it is with more mayo added by someone in the house being sneaky haha. You can add anything you want just use your imagination. Serve on lettuce, in a bun on toast points or in a tomato 🙂

This is my Grandmothers recipe which was handed down from her mother and so on. This was also my fathers favorite dinner. Every time I make this I am flooded with memories of the past. My family had wonderful conversations and laughter around the table. My memories include family members who are no longer with us. Cooking is a wonderful way to remember!

 

 

 

 

 

 

 

 

 

 

 

2 heads cabbage
1 pound ground beef
1 pound group pork
1 small onion minced
1/2 cup rice
1 egg
1 20 oz can sauerkraut
1 26 oz can tomato soup
6 cloves garlic
Salt and Pepper to taste

 

 

 

 

 

 

 

 

 

 

Bring a large pot of water to a boil

 

 

 

 

 

 

 

 

 

 

You will need 2 heads of cabbage. Peel off and dark or wilted leaves

 

 

 

 

 

 

 

 

 

 

Core cabbage by cutting about 2″ deep around core and twist

 

 

 

 

 

 

 

 

 

 

Place the head in boiling water to blanch until leaves are pliable (about 2 min)

 

 

 

 

 

 

 

 

 

 

Drain and separate leaves

 

 

 

 

 

 

 

 

 

 

Chop remaining cabbage

 

 

 

 

 

 

 

 

 

 

Combine beef, pork, onion and rice

 

 

 

 

 

 

 

 

 

 

Add an egg and season to taste with salt and pepper

 

 

 

 

 

 

 

 

 

 

Place chopped cabbage on the bottom of a large sauce pot

 

 

 

 

 

 

 

 

 

 

Start to stuff the cabbage by laying out a leaf

 

 

 

 

 

 

 

 

 

 

Place mixture on the leaf towards the stem

 

 

 

 

 

 

 

 

 

 

Flip one side over

 

 

 

 

 

 

 

 

 

 

Flip the other side over

 

 

 

 

 

 

 

 

 

 

Roll from the top down making what my Grandma called a pig

 

 

 

 

 

 

 

 

 

 

Put some of the chopped cabbage on the bottom of the pot to make a blanket then lay the pig you just made seam side down in the pot.

 

 

 

 

 

 

 

 

 

 

When you have a full layer cover with chopped cabbage, some sauerkraut with the juice and a few cloves of garlic. Repeat the layering until the pot is full with the last layer being the chopped cabbage and sauerkraut. You are making pigs in a blanket 🙂

 

 

 

 

 

 

 

 

 

 

Pour tomato soup over, cover  and cook over medium heat until cooked through

 

 

 

 

 

 

 

 

 

 

Serve the rolls with the loose cabbage

 

 

 

 

 

 

 

 

 

 

This is best served with mashed potatoes and crusty french bread

 

 

 

 

 

 

 

 

 

 

This is what they look like cut open

 

 

 

 

 

 

 

 

 

 

Yum!!! Brings back memories of my childhood 🙂

This is an unusual combination that is out of this world!

 

 

 

 

 

 

 

 

 

 

1  1/2 cups water
4 cups pears
4 cups apples
1/4 tsp baking soda
4 cups sugar
3 tablespoons crystallized ginger

 

 

 

 

 

 

 

 

 

 

Pick out some apples you will need 3 or 4 depending on the size

 

 

 

 

 

 

 

 

 

 

You need 3-4  pears

 

 

 

 

 

 

 

 

 

 

Peel, core and chop the apples

 

 

 

 

 

 

 

 

 

 

Peel, core and chop the pears

 

 

 

 

 

 

 

 

 

 

Place the fruit into a large saucepan along with the ginger and add the sugar

 

 

 

 

 

 

 

 

 

 

Add the baking soda

 

 

 

 

 

 

 

 

 

 

Add the water and place over high heat

 

 

 

 

 

 

 

 

 

 

Stir frequently

 

 

 

 

 

 

 

 

 

 

After the sugar dissolves the fruit will start to soften

 

 

 

 

 

 

 

 

 

 

When it comes to a boil mash the fruit into smaller pieces

 

 

 

 

 

 

 

 

 

 

Boil until a gel forms. See strawberry jam recipe to understand the jellying point

 

 

 

 

 

 

 

 

 

 

You can cook it a little longer to make the fruit a little darker if you like

 

 

 

 

 

 

 

 

 

 

It is a good idea to use a thermometer to make sure it is 220 at sea level.  For each 1000 feet of altitude above sea level you will need to subtract 2 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ladle into sterilized jars to within 1/8 inch of the top and process in a water bath for canning. You can also use it now for a cake filling…yay

 

 

 

 

 

 

 

 

 

 

I really like the consistency of this jam!

 

 

 

 

 

 

 

 

 

 

This is my serving suggestion when not using it between cake layers

 

 

 

 

 

 

 

 

 

 

This has really a nice flavor! Hope you enjoy!

No food blog would be complete without a recipe for macaroni and cheese. It is considered one of the ultimate comfort foods. For me, it brings back childhood memories where I want to go curl up with a blanket and a good book. This is a basic recipe where changes are not necessary to amaze your family. If you want to get creative you can change the cheeses and make some additions but keep it simple or you change it into different type of casserole.

 

 

 

 

 

 

 

 

 

 
 

4 cups uncooked elbow macaroni
1/4 cup butter
4 tablespoons all-purpose flour
2 teaspoons mustard powder
nutmeg to taste
2 1/4 cups milk
16 ounces cheese (sharp cheddar, monterrey jack and gruyere)
salt and pepper to taste
1/4 cup seasoned dry bread crumbs
1/8 cup parmesan cheese

Preheat oven to 400 degrees F and butter a 2 quart casserole dish.

 

 

 

 

 

 

 

 

 

 

Bring a saucepan of lightly salted water to a boil

 

 

 

 

 

 

 

 

 

 

Add macaroni

 

 

 

 

 

 

 

 

 

 

Cook until not quite done (approx 6 minutes)

 

 

 

 

 

 

 

 

 

 

Drain

 

 

 

 

 

 

 

 

 

 

In a saucepan melt the butter over medium heat for roux

 

 

 

 

 

 

 

 

 

 

Stir in the flour

 

 

 

 

 

 

 

 

 

 

Stir constantly until you achieve what looks like wet sand (you do not want this brown)

 

 

 

 

 

 

 

 

 

 

You will need 2 cups of milk

 

 

 

 

 

 

 

 

 

 

Slowly stir in the milk and work out any lumps

 

 

 

 

 

 

 

 

 

 

Add an egg by tempering first and stir

 

 

 

 

 

 

 

 

 

 

Add the cheese and stir until melted

 

 

 

 

 

 

 

 

 

 

Add mustard powder, nutmeg, salt and pepper. I like to use a spatula to work the sauce

 

 

 

 

 

 

 

 

 

 

Mix until the sauce is thick and smooth.

 

 

 

 

 

 

 

 

 

 

Stir the noodles into the cheese sauce and transfer to a prepared casserole dish

 

 

 

 

 

 

 

 

 

 

Sprinkle bread crumbs and parmesan cheese over the top or you can use more grated cheese. Cover the dish and bake for 20 – 25 minutes.

 

 

 

 

 

 

 

 

 

 

This is comfort food!

 

 

 

 

 

 

 

 

 

 

Are you hungry yet??

My great-grandmother Bessie used to say whenever we were going to make jam that we needed to remember that cup for cup was the recipe for any jam.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5 cups strawberries
5 cups sugar
Lemon juice (optional)

 

 

 

 

 

 

 

 

 

 

Pick through the berries and discard any bad berries

 

 

 

 

 

 

 

 

 

 

Wash and drain

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Do you know what this is for?

 

 

 

 

 

 

 

 

 

 

Did you guess strawberry huller? Use a knife if you don’t have this gadget

 

 

 

 

 

 

 

 

 

 

Chop up the berries

 

 

 

 

 

 

 

 

 

 

Add sugar to the strawberries in a heavy saucepan. If the berries are very ripe also add 5 tablespoons lemon juice

 

 

 

 

 

 

 

 

 

 

Cook and stir constantly until the sugar dissolves.

 

 

 

 

 

 

 

 

 

 

Bring to a rapid boil. Skim off the foam that forms off the top and discard

 

 

 

 

 

 

 

 

 

 

Cook until the jellying point by testing on a spoon or until you reach 220. I like to use the spoon test even when I use a candy thermometer

 

 

 

 

 

 

 

 

 

 

When you have reached the jellying point  the syrup will run off in two drops and sheet

 

 

 

 

 

 

 

 

 

 

 

You need to use a metal spoon for the test like I used above. I am using a white spoon to make it easy for you to see double dripping and sheeting

 

 

 

 

 

 

 

 

 

 

Ladle into sterilized jars to within 1/8″ and process in boiling water bath 5 minutes if canning

 

 

 

 

 

 

 

 

 

 

This is yummy! I use this recipe for my strawberry cake filling. Making the filling myself rather than buying from the store makes the cake more special

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is my favorite jam for toast.  Hungry yet? I am!

 

 

 

Basically simple syrup is dissolved sugar. It is used to sweeten or thicken cocktails, iced tea or coffee and to make fresh lemonade. It is also used to make fruit sauces and toppings.

 

 

 

 

 

 

 

 

1 cup water
1 cup sugar

 

 

 

 

 

 

 

 

 

 

Add sugar in a saucepan

 

 

 

 

 

 

 

 

 

 

Add water into the saucepan and stir to dissolve. Bring to boil then take off heat and let cool

 

 

 

 

 

 

 

 

Refrigerate until needed

I love lemon curd! You can use it on bread or scones in place of jam, filling for cakes and for lemon meringue pie. I needed this particular batch for Taylor’s birthday cake.

 

 

 

 

 

 

 

 

 

 

1 1/4 cup white sugar
4 eggs
1 cup fresh lemon juice
3 Tablespoons lemon zest
1/2 cup unsalted butter

 

 

 

 

 

 

 

 

 

 

You need about 6 lemons

 

 

 

 

 

 

 

 

 

 

Zest the lemons. You only want the bright yellow part of the rind. That is where all the good flavor is.

 

 

 

 

 

 

 

 

 

 

Cut them in half

 

 

 

 

 

 

 

 

 

 

Juice the lemons with a reamer or juicer. You will need 1 cup of juice

 

 

 

 

 

 

 

 

 

 

In a microwave-safe bowl, whisk together the sugar, lemon juice, lemon zest and butter. Microwave 2 minutes.

 

 

 

 

 

 

 

 

 

 

Temper the eggs by pouring some of the lemon mixture into the eggs and mix (to bring the eggs to the cooked temp) then pour back into original mixture

 

 

 

 

 

 

 

 

 

 

Microwave at one minute intervals and stir after each minute

 

 

 

 

 

 

 

 

 

 

Keep running microwave for 1 minute at a time and stirring until it thickens

 

 

 

 

 

 

 

 

 

 

The mixture is done when it is thick enough to coat the back of a metal spoon

 

 

 

 

 

 

 

 

 

 

Remove from the microwave and pass the mixture through a fine sieve to remove the little bits of cooked egg that may be in the mixture

 

 

 

 

 

 

 

 

 

 

Pour into small sterile jars and store in the refrigerator for a week

 

 

 

 

 

 

 

 

 

 

You can use it between cake layers for a yummy filling