Showing posts with label Recipe. Show all posts






Easy Cuban Pulled Pork Sandwiches
If you love a good Cuban sandwich, you will wow your family with this recipe.


1 cup orange juice
1/2 cup lime juice
12 garlic cloves, minced
2 tablespoons spiced rum, optional
2 tablespoons ground coriander
2 teaspoons salt
2 teaspoons white pepper
2 teaspoons pepper
1 teaspoon cayenne pepper
5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces
1 tablespoon olive oil


SANDWICHES:
2 loaves (1 pound each) French bread
Yellow mustard, optional
16 dill pickle slices
1-1/2 pounds thinly sliced deli ham
1-1/2 pounds Swiss cheese, sliced


In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots.

Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.


Recipe and Photo Credit Taste of Home


Cuban Pulled Pork Sandwiches

May 8, 2025

 


A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or a crusty baguette.


3 quarts water
8 oz. uncooked spaghetti
1 lb. peeled and deveined large shrimp
1/4 cup chopped fresh basil
3 tablespoons drained capers
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 cups of spinach

Bring 3 quarts water to a boil. Add pasta, cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.
4 Servings




I came across this recipe many years ago, and it has become a favorite of mine.


Lemon Basil Shrimp and Pasta

May 1, 2025



Peppercorn, Dijon mustard, brandy, heavy cream, bouillon & butter makes a delicious sauce to add to your favorite filet.



Steaks:

8 whole beef fillets or other good steaks
Lemon pepper
Seasoned salt
Freshly ground black pepper
Melted butter



Sauce:

4 to 6 tablespoons tri-color peppercorns, crushed
4 tablespoons butter
1 beef bouillon cube
4 to 6 tablespoons Dijon mustard
1 cup brandy
1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.

Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.

Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.


This recipe is from The Pioneer Woman. This sauce is so amazing. It's a new fav in our house.

 Recipe Credit Ree Drummond Recipe 



Fillet with Peppercorn Sauce

April 23, 2025

 



Blueberries, cream cheese, and maple syrup are perfect for breakfast, brunch, or dinner.


12 slices of French bread or sourdough bread thin sliced (6 slices cut up into cubes)
2 8 oz. pkg of cream cheese
1 cup of blueberries
12 eggs
1/3 cup maple syrup
2 cups milk
1 tablespoon of cinnamon
dash of nutmeg


For the sauce
1 cup of sugar
2 tablespoons of cornstarch
1 cup of water
1 cup of blueberries
1 tablespoon butter

Arrange the bread in a buttered 13 x 9 inch pan; cut the cream cheese into squares and place over bread; sprinkle the blueberries over the cheese; arrange the bread cubes over the top of the blueberries.

In a large bowl mix the eggs, syrup, milk, cinnamon, and nutmeg whisk well pour the mixture over the bread mixture; chill the mixture overnight.

Bake at 350 for about an hour or till it is puffed and golden brown.

Sauce
In a small saucepan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the blueberries. Simmer for about ten minutes or till blueberries burst then pour over French toast.


This recipe comes from a friend and co-worker, Sheri O'Neal. It is a dessert for breakfast and is so delicious. Sheri made it for a breakfast staff meeting. I believe we voted to have more of those types of meetings.


Picture Credit Creative Culinary.com


Note: I omit the sauce and exchange fresh blueberries for a can of blueberries or mixed berries to go right on top of the casserole. It provides the sweetness, and the sauce bakes into the casserole.

Blueberry Stuffed French Toast

April 15, 2025

 


Light and fluffy pancakes with extra protein. Serve with fruit jam or sliced fruit. Goes nicely as a side with eggs & bacon or sausage. Your non-cottage cheese lovers will surely be enchanted with these pancakes.

  • ¾ cup all-purpose flour (spooned and leveled)

  • 1 tablespoon sugar

  • ¾ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¾ cup low-fat cottage cheese (1 percent fat)

  • ⅔ cup milk

  • 2 large egg whites

  • ½ teaspoon vanilla extract

  • 5 teaspoons vegetable oil


In a large bowl, stir together flour, sugar, baking powder, and baking soda.

Stir in cottage cheese, milk, egg whites, and vanilla.

In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).

Cook until bottoms are set and tops have small bubbles, about 1 minute.

Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.



Photo and Recipe Credit Martha Stewart see here.
Martha Stewart has some wonderful recipes that I enjoy.



Cottage Cheese Pancakes

April 9, 2025

 


Seared chicken cutlets with a creamy mushroom sauce, served with potatoes or rice, is a quick and simple meal that looks as good as it tastes.



4 (5 to 6 oz.) chicken cutlets
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/3 cup all-purpose flour
4 Tbsp. unsalted butter, divided
 (8 oz.) pkg. sliced cremini mushrooms
1 large shallot, finely chopped (about 1/3 cup)
2 cloves garlic, minced
3/4 cup chicken broth
1/2 cup heavy whipping cream
1 tsp. Dijon mustard
1/4 cup finely grated Parmesan cheese
 Tbsp. minced fresh chives


Sprinkle the chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Discard any remaining flour.

Heat 2 tablespoons butter in a large skillet over medium-high. Cook 3 to 4 minutes on each side until golden brown and cooked through. If needed, brown the chicken in 2 batches.

Transfer the chicken to a plate and lightly tent with aluminum foil to keep warm.

Melt 2 tablespoons butter in pan over medium; add mushrooms and shallot. Cook until mushrooms are browned and have released their liquid, about 6-7 minutes. Add the garlic and cook 1-2 minutes longer, until fragrant.

Stir in chicken broth.. Bring to a simmer and cook until liquid has reduced by half, about 10 minutes. Stir in cream and cook 5-6 minutes longer until thickened slightly.

Reduce heat to low and whisk in mustard. Stir in cheese until melted and smooth. Add chicken back to sauce and cook for 3-5 minutes until chicken is coated and warmed through.

Sprinkle with chives and serve.

Recipe and Photo Credit is Southern Living see more here.
Southern Living has always been my favorite go-to for good recipes and ideas.


Creamy Mushroom Chicken

April 2, 2025

 


This tender pepper steak is packed with flavor. Green and red sweet peppers with an onion beef gravy.
Serve over rice and you have a delicious meal.



2 tablespoons of cooking oil
1 1/2 lbs. boneless chuck steak cut into thin strips
1 envelope Lipton Onion or Beefy Onion Soup Mix
2 1/2 cups water
2 green peppers, cut into thin strips
1 1/2 tablespoons cornstarch


In a large skillet, heat oil and brown beef, add Lipton Onion Soup Mix blended with 2 cups of water. Simmer covered 30 minutes. Stir in peppers and simmer covered 10 minutes or until beef is tender, add cornstarch blended with remaining water, bring to a boil, then simmer, stirring constantly until mixture is slightly thickened, about 5 minutes. Serve if desired, with hot cooked rice.


This recipe was from Lipton Soup Mix Creative Cookery Cookbook and has been a part of the family's recipe for more than 20 plus years.

Pepper Steak with Green & Red Sweet Peppers

March 21, 2025

 


Featured Recipe
Strawberry-Lemonade Crazy Zebra Cake

Strawberry and lemon flavors of spring and summer. The sweetness of these flavors is topped with a tangy cream cheese frosting.
Serve this at your next gathering. 

~
Cake:

Nonstick cooking spray, for the cake pans
One 15.25-ounce box white cake mix
3 tablespoons strawberry-flavored gelatin powder, such as Jell-O
3 tablespoons lemon-flavored gelatin powder, such as Jell-O
1/2 cup vegetable oil
4 large eggs
1 cup sliced strawberries, for garnish
1 lemon, for garnish


Frosting:

Two 8-ounce blocks cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar
2 teaspoons vanilla extract

For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick spray and line the base of each pan with parchment paper.

Divide the cake mix between 2 bowls (1 1/2 cups in each). Add the strawberry-flavored gelatin to one bowl and the lemon-flavored gelatin to the second bowl. Add 1/4 cup oil, 2 eggs and 1/2 cup water to each bowl. Whisk each batter until incorporated, washing the whisk in between or using a separate whisk.

Use a 1/2-cup measuring cup or ice cream scoop to transfer 1/2 cup strawberry batter to the center of each of the prepared cake pans. Use a different scoop to scoop 1/2 cup of the lemon batter into the center of the strawberry batter. Continue scooping batter into the center of the pans, alternating colors, until all of the batter has been used.

Bake until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack to cool for 20 minutes, then remove the cakes from the pans to cool on the wire rack. Let cool completely before frosting.

For the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides as necessary, until incorporated, about 2 minutes. Turn the mixer to low and slowly start to incorporate the confectioners' sugar 1 cup at a time, making sure that everything has been incorporated before adding more. Once all of the sugar has been added, add the vanilla and mix until combined.

 Cover and set aside at room temperature until the cakes are completely cooled.
Trim the tops of the cakes (if necessary) to make flat tops. To assemble, place 1 cake layer flat-side up on a cake stand or plate. Top with about 3/4 cup of frosting. Use an offset spatula to move the frosting to the edges of the cake, smoothing it into an even layer. Place the second cake layer on top with the base facing up to create a nice flat top to the cake. Add about 1 cup of frosting to the cake for the crumb coat. This will seal in any loose crumbs and ensure the second layer of frosting is clean. Use an offset spatula to create a thin layer of frosting around the whole cake, adding more frosting if necessary. Transfer the cake to the refrigerator for 30 minutes for the crumb coat to set. Cover the remaining frosting and let sit at room temp until you are ready to continue.

Add the remaining frosting to the top and sides of the cake and use the offset spatula to spread it evenly. Use the tip of the offset to create artful swirls in the frosting. Top the cake with the sliced strawberries and zest the lemon over top.

If not serving immediately, refrigerate the cake until 2 hours before you are ready to serve. Let the cake come to room temperature before serving.

Enjoy!




Strawberry-Lemonade Zebra Cake

March 11, 2025

 


Easy, fast, and super delicious. Chicken, taco seasoning, cheddar cheese, and salsa verde. The aroma is amazing and a new favorite.


3 cups shredded, cooked chicken
1 pkg taco seasoning
2 cups salsa verde
9 fajita-size flour tortillas
1 can (15.5 oz.) refried beans, warmed in microwave
8 oz. sour cream
2 cups shredded cheddar cheese

Heat oven to 350. Mix chicken, taco seasoning, 1/2 cup water, and salsa verde in skillet. Simmer on medium heat for 10 minutes.

Coat 13 x 9 pan with cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and sour cream.

Sprinkle half the cheese over the beans and sour cream, and cover with remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 for 25-28 minutes, until bubbly.

This is a super easy, super fast, and super delicious recipe. It is from a friend of both of my daughters growing up. Her name is Lacey Fleckenstien-Bourne. Thanks Lacey

Chicken Enchilada Casserole

March 5, 2025



Peanut Butter Fudge Puddles

These delightful cookie cups, peanut butter, and chocolate are baked in a mini muffin pan. 

This is a recipe I have been wanting to try for some time now. 

Sally's Baking Addiction Blog is the creator of this recipe and you see the recipe here.

I'm not sure if the peanut butter, the chocolate, the mini muffin, or the name that got my attention.
 Maybe it was all 4.


Peanut Butter Fudge Puddles

February 26, 2025

 


This pasta dish is loaded with flavor, spinach, tomatoes, Parmesan, chicken, white wine, and chicken broth.


1 pound Penne
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
3/4 cups Dry White Wine
3/4 cups Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 cups Grape Tomatoes, Halved Lengthwise
4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler


Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.

Chicken Florentine Pasta

February 6, 2025

 


This has to be the best I have ever tasted. A #1 keeper for me. Super moist and picture-perfect when it came out of the oven. This is the first-pound cake from scratch I have ever made. 


1 1/2 cups butter, softened
1 (8-oz.) package cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/8 teaspoon table salt


Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended.

Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

Bake at 300° for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).








Super Moist Cream Cheese Pound Cake

January 22, 2025

 


This recipe comes from my friend Sheri Commons. Sheri claims not to be a cook but she fooled me, this is tops. It's addictive.

2 cans white shoepeg corn
1 can of black eyed peas (rinsed)
tiny chopped up tomatoes
tiny chopped up onions
tiny chopped up green pepper
small bottle of zesty Italian dressing

Cover and refrigerate for a few hours to incorporate all the flavors.

Frito's for scooping.

If I use 2 cans of corn, I'll use 1 can of peas. Add enough dressing to make it all wet but not "soup-like". If you want to cut down on chopping time, Publix has pre-chopped tomatoes, onions, and peppers.




Carolina Caviar Dip

January 15, 2025

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