22 Aug 2016 Leave a comment
11 Aug 2016 Leave a comment
I had bought some ground sausage but had no idea what I was going to make with it. I figured that the meat would have a strong porky taste. So, I looked online and found this recipe and I’m glad I did. I took the finished meatballs over to my sons house to have it taste tested. It was approved. As always, I make modifications to most recipes. In this recipe I changed the dipping sauce from BBQ or chili sauce to a pasta sauce. My daughter in law made some pasta and a salad to accompany the meatballs.
Sausage Cheese Balls
3 cups Original Bisquick™ mix
1 lb. uncooked bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Heat oven to 350ºF.
Spray a glass pyrex pan with non-stick spray.
In large bowl, stir together all ingredients except pasta sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
Bake 20 to 25 minutes or until brown. Immediately remove from pan.
Heat up some pasta sauce for dipping.
Please note the original recipe called for warm BBQ sauce or chili sauce for dipping, if desired.
11 Aug 2016 Leave a comment
My granddaughters have Cypriot heritage and Avgolemono is one of their favourite soups. This was my first attempt at making it for them. The soup was so well-liked that I am asked to make it again often.
Avgolemono soup gets its thick consistency from eggs; that are tempered by hot chicken broth and whisked in just before serving.
5 cups homemade or low-sodium store-bought chicken broth
1/2 cup orzo
2 large eggs, lightly beaten
1/4 cup fresh lemon juice, (about 2 lemons)
1/2 cup fresh dill sprigs
Freshly ground pepper
Bring a saucepan of water to a boil. Add orzo; cook until al dente. Drain.
Add cooked orzo to chicken broth and bring broth just to a gentle simmer, and then reduce heat to low.
Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.
Makes 4 servings.
After the eggs have been added, be sure not to let the soup come to a simmer or the eggs will curdle.
Source: Martha Stewart
As usual, I have made slight adaptations to the original recipe. The original recipe came from Martha Stewart and is called Greek Lemon Chicken Soup.
21 Jun 2016 Leave a comment
I had a big bag of carrots in my fridge so I decided to make carrot soup. As always, I modified the recipe. Here’s my version of a recipe from Better Homes and Gardens.
3 cups of water with 1 cube of Go Bio Organic No Salt added chicken bouillon
6 large carrots, peeled and cut into thirds, then quartered
1/2 large onion, chop small, then saute in a little olive oil
2 garlic cloves, sliced thin, sauté
1/4 teaspoon Sriracha
Freshly ground black pepper
1 teaspoon rosemary
Add the liquid and bouillon cube to a crock pot. Add sauteed onion and garlic. Once bouillon dissolved add the rosemary (I rub the rosemary between my hands to release oils, salt and peppers.
Cover the crock pot and cook appproximately 8 hours on medium or until carrots softened.
Once carrots are softened use immersion blender to liquify. Then add Sriracha.
Serve with a dob of sour cream on top.
Source: Better Homes and Gardens
20 Jun 2016 Leave a comment
As I’m not keen on peppers (or I should say my digestive system-especially green peppers) I omitted them from the original recipe which I have sourced at the bottom of the page. I love roasted red, orange, and yellow peppers which I make quite often.
I also didn’t have black olives so I used pimento stuffed green olives (which I always have on hand).
I was also in the mood for spaghettini therefore I made a few changes to the original recipe.
I thoroughly enjoyed this dish and it didn’t even have pasta sauce on it!
8 oz. (250g) spaghetti
2 tablespoons olive oil
2 cloves, garlic, minced
1 onion, chopped
1/2 cup dry white wine OR sodium-reduced chicken broth
1/4 cup (approx.) pimento stuffed green olives, chopped
3 greenhouse tomatoes, coarsely chopped
2 tabspoons basil (Litehouse)
1/4 cup shredded Parmesan cheese
In large pot of lightly salted boiling water, cook pasta for 8-10 minutes or until tender.
Meanwhile, in large skillet, heat oil over med heat. Cook peppers, garlic and onion until lightly softened, about 5 minutes. Add wine, olives and tomatoes; increase heat and bring to simmer. Cook uncovered until hot and bubbly, about 3 minutes.
Drain pasta; add to skillet and toss. Stir in basil and sprinkle with cheese.
Source: Foodland Ontario 2016 Calendar, Greenhouse Tomato and Pepper Pasta, foodlandontario.ca
19 Jun 2016 Leave a comment
1 pkg. of Mann’s Rainbow Salad (cauliflower, broccoli, carrots, and red cabbage)
1/4 cup bacon, cooked, drained, and crumbled
1/4 cup craisins or raisins
1/4 cup diced red onion
1/4-1/2 cup Shredded Cheddar cheese
3/4 cup salad dressing (or mayo)
1/4 cup white vinegar
2-4 tablespoons white sugar
Rinse salad. Put salad in a medium sized salad bowl. Add onion and cranberries.
In a separate bowl mix the mayo, vinegar, and sugar.
Add the dressing mixture to the salad and mix.
Top with bacon and cheese.
Refrigerate and serve cold.
Created by me. Eat at your own risk! LOL
Note: I took photo before adding bacon and cheese!
12 May 2016 Leave a comment
These rolls are so easy to make and they are only a little over 100 calories each. I modified the recipe. See the source at the end for original recipe.
12 egg roll wrappers (4×4″ size)
1 cup cooked and shredded chicken
Sriracha sauce to taste
1 cup crumbled blue cheese
1 cup coleslaw (dry)
Blue cheese dressing for dipping
Preheat oven to 400F.
Lay eggroll wrappers on a clean work surface. In a small bowl, add chicken, slaw, blue cheese, and Sriracha sauce.
Place approximately 2-3 tablespoons of the mixture at the bottom of the wrapper. Fold bottom up over mixture, then fold in sides, and roll to enclose mixture. Repeat.
Place the rolls on a wire rack on top of a cookie sheet. Lightly spray both sides of the rolls with non-stick spray. Bake 12-15 minutes or until the rolls are crisp and starting to brown.
Remove from oven and enjoy with Blue Cheese salad dressing.
Note: I made a second batch of the eggrolls as I had leftover eggroll wraps using the following ingredients:
Imitation Crab & Mushroom Rolls
4 imitation crab pieces
3/4 – 1 cup cut up fresh mushrooms
Oyster Sauce to moisten mixture
Cut up 4 imitation crab meat pieces. Then cut fresh mushrooms that I cut into small pieces. I placed both in a food processor and pulsed until I got small pieces. I added Oyster (Fish) sauce to moisten the mixture.
I placed this mixture in the eggrolls as above and baked.
P.S. You could also beat an egg and brush on both sides of the wrap instead of non-stick spray.