June 10, 2010

Spanish Lasagna

June 8, 2010

Devilish eggs

One of my favorite comfort foods, although I usually only make them when company is coming, since eating a dozen eggs in a sitting is probably not the best plan for a healthy lifestyle. Ingredients: 1 Dozen eggs 4 Tbsp mayonnaise 3 Tbsp Dijon mustard 1 Habanero pepper, very finely chopped 1 tsp Dave’s Insanity hot sauce 1 tsp black pepper 2 tsp spicy paprika Directions: Hard boil eggs (boil for 10-12 minutes), and let cool Peel eggs, cut in half, set halves on plate, put yolks in a large bowl Add mayonnaise, mustard, chopped habanero, hot sauce, salt and pepper to yolks Using a fork, stir until smooth.

April 30, 2010

PPP-Pizza

April 29, 2010

Dragon Drool BBQ Sauce

April 26, 2010

Thousand Greek Island Dressing

A childhood favorite veggie coater, I use yogurt to make it much more healthy, and a little more sophisticated. +++ We always had 1000 island dressing when I was a kid. It was tasty, and made those mandatory dinner veggies edible. Then, I got older, and 1000 island got put in the kids food category, like hot dogs and spaghettios. I move on to Ranch, Blue Cheese, healthier vinegar-based dressings.

April 13, 2010

Beef Bourguignon

An easy to prepare, and very flavorful dish. There are a variety of ways to prepare, I consolidated my favorite ideas from a bunch of different recipes. Note, timings are really approximate. You can start this dish in the morning, and cook it for 8 hours if you like, as long as you keep the temp low, and don’t let the sauce turn into paste. Ingredients 4 Pounds beef roast (whatever’s cheap or on sale) 2 Slices bacon 2 Medium onions, chopped 4-6 Garlic cloves, chopped 4 Carrots, roughly sliced (2-inch slices) 1 Bottle of strong red wine.

April 6, 2010

Chicken in Red Wine sauce

March 23, 2010

Corned Beef Sandwich Spread

My Mom used to make sandwich spread from bulk bologna, pickles, onions, and I’m not sure what else. I never got her recipe, but it’s a common food in the midwest, so I made something up from the basic recipes I found. I got the idea, because looking at the ground corned beef I made to create the Corned Beef Sliders, it reminded me of Mom’s old lunch favorite.

March 20, 2010

Corned Beef and Cabbage

A St. Patrick’s Day staple at our house, not because we’re Irish, but because it’s so tasty! Ingredients: Corned Beef (just make it yourself, it’s easy, and you’ll know what’s in it!) 6 Red Potatoes, quartered 1/2 head of shredded cabbage (or a whole head, if cabbage is small) 6 carrots, peeled and chopped 1 onion, quartered Directions: If using pre-brined corned beef, cook until fork tender per package recommendations If making your own Corned Beef, when done: Add potatoes and carrots to the pot with the corned beef Add water if necessary, and increase heat slightly After 30 minutes, add cabbage Cook an additional 15 minutes Serving

March 20, 2010

Corned Beef

This is usually made with Beef Brisket, but feel free to mix it up a bit and use a tri-tip, or some other large cut of beef. Often combined with cabbage, potatoes and carrots for Corned Beef and Cabbage, for which I’ll do a recipe on it’s own. Ingredients: 3-4 pound piece of beef (brisket or tri-tip) 1 Onion, quartered 4 large garlic cloves, finely chopped 2 tsp ground pepper 2 tsp salt 1 tsp Allspice 1 tsp whole cloves 1 tsp cardamom 1 tsp peppercorn 1 tsp coriander 1 tsp ground red pepper 1 tsp mustard seed (or substitute 1 tsp ground mustard) 1 bay leaf 1 stick of cinnamon Directions: