Sunday, August 15, 2010

Pizza Calzones

1 package yeast
1 cup warm water (105-115?F)
2 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
2 3/4 cups flour (to 3 1/4 c.)
1 jar spaghetti sauce
1 cup mushrooms -- thinly sliced
1 pound sausage -- cooked
1 cup pepperoni sausage -- thinly sliced
1 teaspoon Italian seasoning
2 cups mozzarella cheese -- finely grated

For dough, dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and 1 c. of flour. Can add Essence spice, garlic powder, cracked black pepper, dill weed or grated Parmesan as desired to taste. Mix in enough remaining flour to make dough easy to handle (can do in food processor). Turn tough onto lightly floured surface and gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Cover with bowl and let rest for 5 minutes.

Roll into four 10" circles. Place sauce and topping mix over half of dough. Add 1/2 c. cheese. Fold over and crimp edge shut. Place on foiled and greased cookie sheet. Brush with melted butter after 15 minutes of cooking. Cook for a total of 25 - 30 minutes in a 375ºF oven or until golden brown. Makes 4.

Ham Stromboli

1 can of pizza dough
1 tablespoon of prepared mustard
1/2 lb. deli ham
1 package pepperoni slices
1 teaspoon Italian seasoning
2 cups mozzarella cheese


Preheat oven to 425 F.
Unroll pizza dough on greased jelly-roll pan; pat dough into 12 inch square. Spread mustard over dough within 1/2 inch of edges.
Layer ham slices down center, leaving 3 inch border on either side and 1/2 inch border at top and bottom.
Top ham with pepperoni. Sprinkle with Italian seasoning and cheese.
Fold sides of dough over filling, pinching center seam, top and bottom to seal.
Bake 15-20 minutes or until lightly browned.
Makes 6 servings.

Thursday, August 12, 2010

Chicken Fried Steak

2 pkg. tenderized cube or round steak
1 c. whole milk
1 1/2 c. flour
2 tsp. salt
1/4 tsp. each garlic and onion powder
1 tbsp. black pepper
1 1/2 c. vegetable oil
Cast iron skillet
Heat a cast iron skillet for approximately 7 minutes, add vegetable oil and allow it to heat.Pound each steak between sheets of wax paper or plastic wrap until very thin using a heavy weight or the side of a cleaver.
Place steaks (2 at a time) in a shallow dish with the milk.
Combine the flour, garlic and onion powder, salt and pepper in a shallow dish and mix well.
Remove steak from milk and dredge in the seasoned flour mixture. Sauté in hot oil until golden brown on both sides. Continue cooking until all steaks are cooked.

Cream Gravy
1/3 c. hot steak drippings
1/4 c. flour
2 c. milk
Salt and pepper, to taste
In another skillet, heat and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Stir in milk, continuing to stir until gravy thickens.

Friggin' Awesome Nachos

1 1/2 lbs ground beef
1 onion
1 can of refried beans (homemade are best)
taco seasoning
large bag of tortilla chips (Juanita's Brand)
can of nacho cheese
1 c. shredded cheese (Jack, Cheddar or Pepper Jack)
toppings: lettuce, tomato, sour cream, olives, green onion, jalepenos, salsa
Brown the beef with the diced onions, season lightly with salt and pepper. Drain meat and add refried beans and taco seasoning; cook down. Add nacho cheese and mix well.Fill an extra large bowl with your favorite tortilla chips and pour meat mixture over the chips. Stir until mixed well and then put in a baking pan and sprinkle with shredded cheese.
Bake at 350°F until heated through and cheese has melted.
Suggested Toppings: Lettuce tomato, sour cream, olives, green onion, jalapenos, salsa.

NOTE: You can add corn, black, pinto, or even kidney beans to the mix if you like (or leave out any ingredients you don't like.)

Shrimp Scampi and Pasta

1 3/4 c. chicken broth (defatted)
2 tbsp. chopped garlic
4 tbsp. chopped shallots
4 tbsp. chopped parsley
1/2 lb. dry angel-hair pasta
1 lb. peeled and deveined shrimp
Combine broth, garlic, shallots and parsley. Bring slowly to a simmer in large saucepan. Cook 2 minutes.
Cook pasta according to directions on box.
Add shrimp to broth, stir well and cook for 2 1/2 to 3 1/2 minutes.
Drain pasta and add to shrimp mixture. Toss well.

Chicken Quesadillas

12 ounces cooked chicken breast halves
2/3 cup shredded Monterey Jack cheese
1/4 cup finely chopped green onion
8 (8") flour tortillas
1 cup salsa
1 cup sour cream
Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.Cover with remaining tortillas. Heat one tortilla stack in a large skillet over medium heat for 2-3 minutes.
Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.
Serve with sour cream.

Chocolate Oatmeal No Bake Cookies

2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter

Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes.

Wednesday, August 11, 2010

Cornbread w/ Jalapeno!

1 cup Corn Meal
1/3 cup All-Purpose Flour
2 tsp Baking Powder
1 tsp salt
1 tsp Sugar
2/3 cup 2% Milk
1 large Egg
3 tbsp Vegetable Oil
1 Jalapeno Pepper!

  1. Pre-heat oven to 450° 
  2. Combine dry ingredients (all-purpose flour, corn meal, baking powder, salt and sugar).
  3. Mix together milk and egg, and add to dry ingredients.
  4. Add oil (or shortening) and mix well.
  5. Chop jalapeno pepper and mix into batter.
  6. Place in well seasoned cast iron skillet, and into preheated oven.
  7. Bake for 15 minutes, until golden on top and a toothpick comes out clean.
  8. Let cool for a while on a cooling rack.

Badass Fried Chicken

6 Chicken Legs
1 ½ cups Flour
2 tsp Salt
1 tsp Garlic Powder
1 tsp Cayenne Pepper
1 tsp Black Pepper
16 oz Crisco® Shortening

  1. Soak chicken pieces in buttermilk overnight, I just add some buttermilk to the zip lock freezer bag it's in and leave it in the fridge overnight.
  2. Whisk together all-purpose flour, salt, garlic powder, cayenne pepper and black pepper.
  3. Dredge chicken pieces (legs, thighs or wings) through flour mixture.
  4. Melt Crisco shortening and heat to 360° (use a deep fry thermometer)
  5. Gently place chicken pieces in heated oil and cook for 8 to 10 minutes.
  6. Turn pieces and continue cooking for another 8 to 10 minutes.
  7. Remove and drain on a cooling rack or some paper towels.

Tuesday, August 10, 2010

Bacon Stuffed Hamburgers

4 slices bacon
¼ cup chopped onion
1 can (4 ounces) mushroom pieces, drained and finely chopped
1 pound lean ground beef
1 pound bulk pork sausage
¼ cup grated Parmesan cheese
½ teaspoon pepper
¼ teaspoon garlic powder
2 Tablespoons steak sauce
8 hamburger buns, split and toasted

In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 Tablespoons drippings.
Sauté onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside. Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties.
Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.
Grill over medium heat until well-done (pork sausage in burgers requires thorough cooking).
Serve on buns, with lettuce if desired.

Stuffed Hot Jalapeno Peppers

12 jalapeno peppers
1/2 c. shredded sharp cheddar
12 pimento strips
1 (3 oz.) cream cheese, softened
1/4 c. sliced green onion

Split jalapenos lengthwise, remove seeds, leaving stem attached. Rinse. Beat cream cheese until fluffy. Beat in cheese and green onion. Stuff each pepper with part of the cheese mixture. Arrange on heat proof serving place and bake at 350 degrees for about 10 minutes or until cheese melts or eat raw. Top each with a pimento strip if desired.

Sticky Barbeque Ribs Recipe

4 pounds pork spareribs
1/4 cup ketchup
1 cup brown sugar
1/4 cup soy sauce
1/4 cup rum
1/4 cup Worcestershire sauce
1/2 cup chili sauce
1 teaspoon dry mustard
2 cloves garlic, crushed
1 dash ground black pepper

1. Preheat oven to 350 degrees F.
2. Cut the ribs into individual portions and wrap in heavy duty foil.
3. Bake for 1 1/2 hours. Unwrap and drain fat.
4. Place ribs in a large pan in a single layer.
5. In a bowl, mix together ketchup, brown sugar,  soy sauce, rum, Worcestershire sauce, chili sauce, mustard, garlic, and pepper.
6. Coat the spareribs with sauce and marinate at room temperature for 1 hour.
7. On a grill that has been preheated on medium, set the grate about four inches from the burner and brush with oil.
8. Cook the ribs on the grill for 30 minutes, basting frequently with the marinade.