Rey's Dump Cake - Recipe #9

This is a recipe my husband made for me while we were dating; I think it came from one of his aunts. Rey comes from a long line of bakers and making this recipe makes me feel a little more like them (since I can't bake for beans!). This is a go-to dessert for us because it's so incredibly easy and delicious! 

**I just got this tip from my auntie: You can also make a version of cobbler this way sweetie, just use canned peaches or any kind of canned pie filling instead of the fruit cocktail. It's just as deelish!
Tia Maria

I love you baby :) Thanks for the recipe!

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Ingredients

1 large can fruit cocktail
1 box cake mix (with pudding) – pick a white cake or a vanilla cake
Enough butter to “dot” the top of the cake – about 1 stick cut into small squares (or as much of a square as you can get, I usually just pinch off pieces of butter and throw them on top LOL)
Slivered almonds

Preheat oven to 375. Grease a 9 x 13 oven safe pan. Dump fruit cocktail into pan – juice & all. Pour cake mix evenly over the top – DO NOT MIX. Dot top of cake mix with butter. Sprinkle almonds over the top of that. Bake for 1 hour or until top is golden brown and fruit juice is bubbling through the cake mix around the edges. 

Serve hot with a scoop of French vanilla ice cream. 

Refrigerate leftovers (which are good cold or reheated). 

This is what it looks like when it's done

 Enjoy!

Philly Cheese Steaks - Recipe #8

Made this one for dinner tonight. The steak needs some tweaking; it's not quite right for this sandwich. Everything else was delicious! Especially the veggies!

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Ingredients:

4-6 thin steaks (or 2-3 large steaks) - I seasoned them with McCormick's steak seasoning and let them come to room temp before grilling

(*Rey and I agreed it was too peppery, I think it would be better in a liquid marinate of Worcestershire and maybe season salt/garlic salt? Still need to experiment.)

1/2 of 1 sweet onion - sliced thinly into half moons and then sliced in half again

1 orange bell pepper - sliced thinly

3 large mushrooms - sliced thinly

Fransisco French Rolls

Cheese Sauce:

2 TBS butter

2 TBS flour

1 1/4 C milk

salt and pepper to taste

1/2 anaheim chili - roughly chopped

   *I just used it for flavor, it didn't go on the cheese steaks

6 oz grated provolone

3 TBS Velveeta

In a saute pan, heat 1 TBS olive oil and 1 TBS butter; add bell peppers and onions - cook over medium heat. 

While the peppers and onion saute, start cheese sauce in a sauce pot. Melt the 2 TBS butter and add flour; mix well and allow to bubble. Carefully stir in milk and allow to come to bubbly. (While milk is coming to bubble, turn heat onto a griddle or flat iron to cook the steak). Stir in salt, pepper and anaheim chili; mix well. Stir in cheese and mix well (the sauce needed a little something hence the Velveeta, you can omit it or add something "special" of your own). Lower heat to simmer once cheese is melted. 

Add mushrooms to onion and pepper mixture. Place steaks on hot pan - don't overcook! Should feel like the tip of your nose. I did about 2 mins per side. 

Once pepper/onion mixture is caramely, lower heat. Remove steaks from pan and allow to rest. Once steaks are cool, cut against the grain very thinly. 

Heat rolls if wanted. To assemble cheese steaks, pour cheese sauce over rolls, place steak on top of cheese; add generous amount of pepper/onion mixture and drizzle more cheese sauce over the top.

Enjoy!

Goat Cheese Stuffed Figs Wrapped in Prosciutto - Recipe #7

I got this recipe from a dear friend that I like to call, "The Food Oracle". He made these last time he was in town and they were delicious! Labor intensive but they cook fast (in the broiler) and are worth the effort.

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Ingredients

1 lb black figs - cut in half (or quarters if they are large figs)

8 oz goat cheese

6 oz prosciutto - sliced lengthwise in half

Agave nectar for drizzling (plain agave, don't use a flavored one)

Directions

Wash figs and drain well, cut in half.
Place a small dollop (no bigger than melon ball) of goat cheese onto the center of the fig.
Wrap the prosciutto around the fig and the goat cheese. Continue until all the figs are "stuffed".

Place onto a baking sheet and put under the broiler just long enough that the prosciutto starts to "talk".
Pull from broiler and drizzle with agave.

Enjoy!

 

Saigon Subs - Recipe #6

We love this Guy Fieri recipe! It's a favorite in our house. I omit the mint. I use English cucumbers and I don't peel them - but slice them pretty thin. I don't know what "Italian party hero bread" is but I use Fransisco rolls and they're pretty yummy. Instead of spreading the oil, mayo and Siracha onto the bread, I create a spread w all three - saves time and keeps if there are any leftovers. Save the liquid from the pork - if you have any meat leftover, place a couple ladlefuls over it to keep the meat moist during the reheating process. The meat's really good over rice, too!

Yum!

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Ingredients

2-pound pork butt, cut into 4 pieces
Salt and pepper
1/4 cup plus 2 tablespoons soy sauce
1/3 cup water
1/4 cup chili garlic sauce
1/4 cup ketchup
1/4 cup white vinegar (for pork braise)
1/4 cup white vinegar (for cucumbers)
2 tablespoons brown sugar
1/4 cup white wine
1/2 cup peeled and thinly sliced cucumbers
2 tablespoons olive oil
Italian party hero bread, cut in 1/2 lengthwise
1 cup mayonnaise
3 tablespoons Sriracha hot sauce
1/4 romaine lettuce head leaves
1 tablespoon minced fresh mint leaves
1 bunch fresh cilantro leaves

Directions

Season pork pieces with salt and pepper. Place in a braising pan and add 1/4 cup soy sauce, water, chili garlic sauce, ketchup, and 1/4 cup vinegar. Braise for about 2 1/2 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.

Mix the remaining 1/4 cup vinegar, brown sugar, wine and the remaining 2 tablespoons soy sauce. Add the cucumbers and marinate for 10 to 15 minutes.

Drizzle the olive oil on the bread. Brown lightly, if desired.

Spread the mayonnaise on the bread and drizzle with hot sauce. Arrange the meat on the bread, top with the lettuce, marinated cucumbers, mint, and cilantro. Slice in half and serve.

Onion Shortage!!!

While grocery shopping, I headed to the onion bin (as I ALWAYS do when I'm shopping) and my first thought was, "what a crappy supply!of onions"!, my second thought was, "these onions don't look so great"...

Then I saw a flier hanging from the brown onion brown: due to extreme weather and seasonal supply, there is a shortage of onions.

I tried to find a news story to post but there wasn't one that was specific to our region... this one will have to do: http://uk.reuters.com/article/idUKL2245263820080122

Just wanted to pass along the news so you can plan your meals and shopping lists accordingly...

Hmmm... a Freedom Garden is sounding more and more like a good idea...

Chicken Piccatta w Lemony Cream Wine Sauce - Recipe #5

This recipe is pretty much a rip-off of Giada's chicken piccatta... except I don't say it with a selective accent and I promise I'm not smiling like the Cheshire Cat while I'm typing... I've changed the sauce a bit so instead of linking to her recipe, I'll just type in how I make it... This recipe is so easy and simple but it tastes like it took days to make. The lemon brightens up the dish and makes it taste so fresh while the splash of cream in the sauce adds a touch of decadence.

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Ingredients:

1-2 C flour

Pinch salt

Few grinds of pepper

2 eggs

1-2 C Italian Breadcrumbs

4 b/l s/l chicken breasts

3 pads butter

3 TBS olive oil

1 C white wine

juice of 1 lemon

1/4 C cream

3 TBS capers

Preheat oven to 350* Start heating large skillet. Set up 3 flat plates - in 1 plate pour flour w salt and pepper, in the next pour whipped eggs and in third plate pour breadcrumbs. Prepare a sheet pan with a piece of wax paper.

Place 1 chicken breast in a gallon size Ziplock bag and pound until thin. Dredge in flour, eggs, then crumbs and set aside on sheet pan. Continue for all 4 chicken breasts.

Place butter and olive oil in skillet and allow to heat. Cook chicken breasts two at a time allowing to cook about 3 minutes each side - until golden. Place on sheet pan with NEW piece of CLEAN wax paper and place in oven.

After chicken is in oven, return to skillet to make the sauce. If necessary, add a little more butter and oil. Pour in lemon juice and wine - allow to cook for several minutes. Reduce heat and slowly whisk in cream. Drop capers in skillet and allow to cook for another minute.

MAKE SURE TO TASTE! Different wines will affect the flavor dramatically. Adjust flavors as needed.

Pull the chicken from the oven. Serve with rice, or pasta, or roasted veggies... really you can serve it with anything... Pour sauce over the top and enjoy!

This has become a family favorite but it's a work in progress - I'd love suggestions and feedback if you try this dish!

I served mine with alfredo shells and roasted asparagus the first time I made it... Mmm!!!

Enjoy!

Greek Chicken Burgers

This recipe was submitted by my good friend, "Work Grandma". She used regular olives instead of kalamata as the recipe calls for and she said they turned out REALLY good. I'll be making these this weekend (using kalamatas...mmmm...).

Enjoy :)

Greek Chicken Burgers w Cucumber-Yogurt Sauce (tzatziki)

1 lb lean ground chicken breast
3 oz fat-free crumbled feta cheese
4 large kalamata olives, rinsed, patted dry and minced
1/2 to 1 tsp dried oregano
1/4 tsp black pepper
4 cloves garlic, minced and divided (keep 1 clove separate for burgers, remainder for tzatziki)
1 egg
1 1/4 C fat-free Greek-style yogurt
1 medium cucumber, peeled, seeded and finely chopped
1 TBS fresh mint, minced or 1 tsp dried
Juice of 1 lemon
1/4 tsp salt
1/8 tsp white pepper
Opt: mint leaves or baby lettuce

1. In large bowl combine chicken, feta, olives, oregano, black pepper and 1 minced garlic clove; blend well.

2. In small bowl gently beat egg with whisk or fork; add chicken to mixture; blend thoroughly; set aside.

3. In medium bowl mix yogurt, cucumber, remaining garlic, mint, lemon juice, salt and white pepper; stir to lend; refrigerate.

4. Coat grill pan with nonstick cooking spray and heat over medium-high heat. Form chicken mixture into 4 burgers; place on grill pan; grill 5-7 minutes per side, or until cooked through and firm in center.

5. Remove burgers to platter and place on top of mint leaves or lettuce, if desired. Top each burger with 2 TBS tzatziki.





























Thank you JK!!!

If you have a recipe you love - send it to me with pictures!