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Sweet Onion Vinaigrette Salad

Food is like art for me. A little flavor here and there until you have something spectacular! I whipped this creation together at the last minute to go with my braised apple pork chops. Made it up as I went along and it was super yummy!!

Sweet Onion Vinaigrette Salad

• 1/2 head of iceberg lettuce chopped and rinsed
• 1/2 head of Romaine lettuce, chopped and rinsed
• 1 cucumber thinly sliced
• 1 cup shredded Parmesan cheese
• 1 cup crushed walnuts

Dressing

• 1/2 cup canola oil
• 2 Tbsp apple cider vinegar
• 1/4 tsp salt
• 2 Tbsp sugar
• 1/4 tsp dry mustard
• 1/2 tsp onion powder
• 1/2 tsp dried basil

Mix dressing ingredients together in blender, set aside. Heat skillet to medium high and toast walnuts until golden brown continually stirring (about 5 minutes). Toss lettuce, cucumbers, cheese and walnuts together with dressing. Enjoy!

Braised Apple Pork Chops

I made this up as I went along and it turned out to be a winner! It's very mild with the perfect blend of sweet and salty. The apples and grapes compliment pork very well!

Braised Apple Pork Chops

• 4-6 pork shops, thawed
• 2 Tbsp butter
• 1 tsp cinnamon divided
• 1/2 tsp dry mustard
• 1 cup red grapes
• 1-2 red apples, sliced
• 2 bay leaves
• 1/4 tsp salt
• 2 cups apple juice (or orange juice)
• 2 Tbsp cornstarch

Heat skillet to medium high. Add butter, pork, 1/2 tsp cinnamon, salt and 1/2 tsp dry mustard. Pan sear pork until golden brown. Add 1 cup apple juice, bay leaves, remaining cinnamon, apple slices and grapes. Cover with lid and simmer on medium heat for 10 minutes. In a small bowl combine juice and corn starch. Blend well. Remove lid and pour juice into pan. Whisk together on high until sauce begins to bubble. Remove from heat. Serve with Sweet Onion Vinaigrette Salad and sour dough bread.

Philly Cheese Steak Enchiladas

I came up with this idea while writing my grocery list. I love a good beef enchilada but sometimes don't have the patience to roast it and shred it. I thought how fun it would be to buy thick cut roast beef (from the deli) and chop it up. You could use steak as well. That's when the idea came for a Philly Cheese Steak Enchilada. Then I created a pleasing enchilada sauce from beef gravy. I also love to serve this with mole sauce.













Philly Cheese Steak Enchiladas

• 6-8 wheat tortillas
• 1- 1 1/2 lbs of thick cut roast beef (or chopped steak, cooked)
• 1 green bell pepper
• 1 cup chopped onion
• 1 can pinto beans
• 3 cups shredded Mexican Style cheese
• 1 jar of beef gravy
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder

Heat oven to 350 degrees. Spoon onions, beef, peppers and beans onto half of each tortilla. Sprinkle 2 Tbsp cheese onto each one then fold in half and line up in a baking dish. In a bowl combine gravy, cumin, chili powder and garlic. Pour over enchiladas and sprinkle remaining cheese on top. Cover with tin foil and bake for 20-25 minutes. Garnish with sour cream and cilantro. Serve with street corn salad, a lime and fresh salsa!

Mole Sauce

When I was little I hated this stuff (adults who are picky eaters tend not to like this). Now I love it and I find myself craving it a lot! The rich flavors of chocolate, sweet cinnamon, chili powder and cumin are so playful on the pallet and my taste buds sure love to be entertained! I love this with enchiladas but it's also great with soft tacos, burritos and with chips. Here is a recipe I tweaked a bit and made my own.

Mole Sauce

• 4 1/2 cups chicken broth (or onion soup)
• 3 Tbsp oil
• 1 cup finely chopped onion
• 3 Tbsp minced garlic
• 1 tsp dried basil (and or oregano)
• 1 tsp cumin powder
• 1/4 tsp cinnamon ( I like to add more)
• 2 1/2 tsp chili powder
• 3 -4 Tbsp Hershey's chocolate syrup
• 2 Tbsp Hershey's unsweetened cocoa

Heat oil in a saucepan over medium heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, stir for 3 minutes. Gradually whisk in chicken broth. Increase heat to med. high. Boil until reduced by 1/3, about 35 minutes, stirring occasionally. Remove from heat.

I a small dish, add Hershey's syrup and cocoa. Mix together until yo get a thick cake batter consistency. Gently fold into sauce. If too thick, add a little water to your sauce. It should be the consistency of gravy. Serve warm. Enjoy!

Street Corn Salad

This is super duper delicious! I love Mexican street corn but it's not always easy to eat on the cob (for kids) nor fun to get stuck in your teeth. So I created an easier way to enjoy it and was able to turn it into a salad! I broiled the corn to get it a little crisp and blackened on the outside and juicy on the inside. You'll love this!

Street Corn Salad

• 1 large bag frozen corn
• 2 Tbsp oil
• 1/4 tsp salt
• 1/2 tsp chili powder
• fresh ground pepper
• 1 lime
• 1/2 cup mayonnaise (do not use Miracle whip)
• 1/2 cup chopped cilantro
• 3/4 cup shredded Parmesan cheese

Place corn in broiler pan and toss in oil until well coated. Add salt and chili powder. Broil for 15-20 minutes (stirring every 7 minutes) or until part of corn begins to blacken a bit. Remove from oven and place in a bowl. Stir in mayonnaise, fresh squeezed lime (entire lime) pepper, cheese, cilantro and extra chili powder if desired. Serve warm!!

Inside Out Lasagna

One day.....I'll get a nice camera and learn to take fabulous pictures! For now, I hope my very unprofessional pictures get the point across about how delicious these recipes are!

Who doesn't enjoy a good lasagna? My problem is the time involved, waiting for it to bake and then sometimes having dry edges (crisp noodles) or having it too moist and falling apart on your plate. This is a great way to make lasagna in less time, you don't have to worry about it falling apart because it was never put together and you"ll never have the dry problem. It's so delicious! Serve it in a soup platter and garnish it real pretty, and you'll never need to make lasagna the traditional way!

Inside Out Lasagna

• 1 box oven ready lasagna noodles
• 100 oz (2 large cans) unsalted tomato sauce
• 1 lb ground turkey
• 1 container of Ricotta cheese
• 3 cups shredded Mozzarella
• 1 cup shredded Parmesan
• 1 cup chopped onions
• 1 tsp basil
• 1 1/2 tsp salt
• 1 tsp minces garlic

Heat up large skillet and cook turkey with onions until browned and juicy. Place in a bowl. Leave meat at medium high and pour in sauce. Add garlic, salt, and basil - stir well. Add a layer of noodles horizontal on bottom of pan and then vertical (criss cross pattern). Add 1 cup of meat and Mozzarella. Pat down onto noodles. Continue adding layers (you may need to break some noodles to get them to fit in your round pan) until the top layer surfaces above the sauce. (If your sauce begins to get too thick, add a little water). In a flower petal pattern, add heaping spoonfuls of Ricotta cheese around the pan and then one in the center. Top with remaining Mozzarella and Parmesan. Cover, and allow lasagna to simmer for 15-20 minutes or until lasagna noodles are tender. Serve right away and garnish with fresh basil. Enjoy!!

Srumptious Crumble Cake

This is so moist and delicious!!! It's great for desert on a cold day or for breakfast anytime!

Scrumptious Crumble Cake

• 1/2 cup butter, softened
• 1 1/4 cup sugar
• 1 1/2 tsp vanilla
• 2 eggs
• 2 1/4 cup flour
• 3 1/3 cups baking powder
• 1/2 tsp salt (if you used unsalted butter then use 1 tsp salt)
• 1 cup milk

Topping

• 1/2 cup butter
• 1 cup brown sugar
• 1 cup flour
• 1 Tbsp cinnamon

Cream butter and sugar until well blended. Add eggs and vanilla. Mix until smooth. Sift flour, baking powder, and salt together; add alternately with milk. Mix until smooth. Scrape sides of the bowl often. Do not over beat!

Preheat oven to 350 degrees. Butter and flour a 9 x 13 x 1/2 inch cake pan. Pour in cake batter and smooth out so it fills entire bottom of the pan. Sprinkle the crumbs on top of the cake.

Bake 25-30minutes. Cool for one hour. Sprinkle with powder sugar.

Butter Cake Shake

This is inspired by an episode of Man vs. Food that features the “Mother Futcher” shake from the Tradewinds Cafe of Maine. This shake is made with three scoops of butter pecan ice cream, milk, and a slab of Grandmother Futcher’s coffee cake.

Here is my variation of the shake. It's rich, creamy and yummy with the warm crumble cake!


Butter Cake Shake

• 3-4 scoops butter pecan ice cream
• 2 slices of crumble cake
• 1-2 cups milk

Recipe 1 - Parfait Style

In a milkshake glass, place 1/2 piece of crumble cake. Add one scoop of ice cream. Continue with a second layer and top with a slice of crumble cake.

Recipe 2 - Shake Style

Blend ice cream and milk in blender. Pour into glass and top with a slice of crumble cake.

Black Bean Fajitas

Mmmm! This colorful recipe is great for when you are craving Mexican food but don't want all the carbs, calories and cholesterol! It's lite but so filling. Get satisfied without getting a big belly!

I was actually too lazy to thaw out frozen meat to make fajitas so I decided to replace the meat with black beans. Glad I did. This is my own little recipe but it's a winner at our house.

Black Bean Fajitas

• 6 wheat tortillas
• 1 can black beans, drained and rinsed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 cup onion, sliced
• 1 medium sized yellow squash, diced
  
• 1 bunch fresh cilantro
• 2 Tbs lemon juice
• 1 tsp salt
• fresh ground pepper
• 1 tsp minced garlic
• 1 tsp cumin
• 1 tsp chili powder
• Marketside (medium) fresh salsa (do not use bottled salsa)
• 1 cup light sour cream
• 2 cups shredded Mexican Style cheese

Heat frying pan to medium high. Add 1 Tbsp oil. Toss in bell peppers, onion and cilantro. Fry until tender. Stir in salt and spices. Gently stir in black beans and remove from heat and cover. Brush tortillas on both sides with oil. In a separate frying pan, fry until golden on both sides.

On a plate lay tortilla. Add 1 cup of pepper and bean mixture. Sprinkle cheese on top. Add one more cup of pepper and bean mixture and add more cheese. Top with salsa and sour cream. Garnish with cilantro and serve with a lime wedge. Enjoy!

Chocolate Orange Chews

While experimenting for a yummy new cookie to make for a cookie exchange, I came up with this! If you love those chocolate oranges or orange sticks, you'll love those flavors in a cookie! Also, you can use white chocolate chips and add shredded coconut for a real dreamy treat!

Chocolate Orange Chews

• 3/4 cup butter, softened
• 1 1/4 cup brown sugar
• 1 cup sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 1/4 cup oil
• 1 1/2 tsp vanilla
• 1 Tbsp grated orange peel
• 2 Tbsp frozen orange juice concentrate, thawed
• 3 cups of white or milk chocolate chips
• optional 1 cup shredded coconut

Preheat oven to 375 degrees. In a large mixing bowl beat butter with electric mixer on high speed for 30 seconds. Add sugar, baking soda and salt. Mix until blended. Beat in eggs, oil, vanilla, grated orange peel and orange juice. Beat in flour a cup at a time. Stir in chocolate chips and coconut.

Shape dough into 1 -1/2 inch balls. Place balls on ungreased cookie sheet. Bake 1 sheet at a time for 8-10 minutes or until golden. 9 minutes in my oven is perfect. Cool for 2 minutes and serve.

Paradise Chicken

It was one of those nights when we really needed to go grocery shopping. I looked at what was in the freezer and thought "how am I going to make chicken and broccoli satisfy the take out cravings tonight?" Then I came up with this!

I love my chicken either sweet & tangy or creamy, so a combination of both was perfect! I will for sure be making this again!

Paradise Chicken

• 6 chicken tenders, thawed
• 1 bag frozen cut broccoli
• 1 box of pasta shells
• 2 Tbsp butter
• 3/4 cup mayonnaise
• 1 1/2 Tbsp honey
• 1 tsp spicy brown mustard
• fresh ground pepper
• 1/4 tsp salt
• 1 tsp dried tarragon

In a pan on medium high, fry chicken in 2 Tbsp butter until golden and tender in the center. Meanwhile boil pasta according to directions on package. Add broccoli and cook 5- 7 more minutes. Drizzle honey over chicken and broccoli and stir until evenly coated. In a small dish combine mayonnaise, brown mustard, salt and pepper. Blend well and stir into chicken and broccoli until all of broccoli and chicken is coated in the creamy mixture. Sprinkle tarragon over and stir well. Serve warm!

Pineapple Whippy Floats

While at Disney Land this month we stopped by the Tiki Room to get in line and saw a concession stand where they were serving these fabulous floats. It was frozen whipped pineapple custard floating in fresh pineapple juice. It looked so heavenly. We were pressed for time so couldn't get any, but I promised myself I would recreate it at home.

Here it is!!

Pineapple Whippy Floats

• 1 container of Häagen-Dazs Pineapple Coconut Ice Cream
• 1 bottle Dole Pineapple Juice
• 1 bag frozen pineapple
• 1 jar Maraschino cherries

Fill glasses half way with pineapple juice. Add one large scoop of ice cream. Top with pineapple and cherries.

Berry Jubilee

I made this up because I get tired of cranberry sauce and fruit salads overdone with whipped cream and jello at my holiday dinners. This is super refreshing with a hint of candied lemon and orange! It's sure to please!


















Berry Jubilee

• 1 large bag frozen mixed berries (blackberry, blueberry and raspberry)
• 1 large can mandarin oranges
• 1 cup pomegranate seeds
• 2 kiwis, peeled and sliced
• 1/4 cup grated lemon
• 1/4 cup sugar

Set berries out to thaw an hour in advance. Place berries in large bowl. Stir in pomegranate seeds. Mix grated lemon and sugar together. Sprinkle half of mixture into berries and stir. Place kiwi and oranges on top and sprinkle with remaining lemon sugar. Serve.

Apple Streusel Pie

I created this without a recipe. For anyone who normally doesn't like apple pie, they will feel different about this pie. The sweet, buttery shortbread crust, the sugary, buttery, crumble on top and crisp apples in the pie are spectacular!

No soggy, mushy, apples in this recipe! It's all crisp, fresh and melts in your mouth!!

Apple Streusel Pie

• 2 -3 cups sugar
• 4-6 crisp, sweet apples
• 6-8 cups water
• 1/2 cup corn starch
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• 3/4 tsp salt
• 2 1/2 Tbsp lemon juice

Shortbread Crust

• 1 cup butter
• 1/2 cup powder sugar
• 2 cups flour
• 1/4 tsp baking powder

Struesel Topping

• 1/2 stick butter
• 1/2 cup brown sugar
• 1/2 cup flour

Start by making pie crust. Cream together butter and powder sugar. In a separate dish blend flour and baking powder together. Add to butter mixture. Press into pie dish and bake at 350 for 12 minutes. Remove and cool.

In a large pot add 7 cups water, cinnamon, nutmeg, allspice, salt, sugar and lemon juice and apples. Bring to a boil and boil for 10 minutes. In a small dish take remaining cup of cold water and stir in cornstarch. Stir until dissolved completely. Add to boiling apples. Stir until it begins to thicken. Reduce heat to a low simmer, while stirring for another 10 minutes.

Pour filling into pie crust. In a bowl, mix topping ingredients together with beaters. Should create nice pea sized balls. Crumble over top of pie. Bake at 350 degrees for 25-30 minutes. It tastes best served hot with a scoop of vanilla ice cream however it will hold together better after refrigerated 4 hours or overnight. You can serve at room temperature.

Fall Roasted Vegetables

I got this recipe from my brother. It is amazing! I rarely serve vegetables any other way now. Not only is it fancy - it's easy and delicious!!

You can switch some out for your favorite veggies however I recommend you leave the butternut squash. For all the squash haters, it ends up not tasting like squash at all and adds a perfect sweetness to the dish. My kids love brussel sprouts because of this recipe.

Fall Roasted Vegetables

• 1 lb butternut squash
• 1/2 cup of brussel sprouts quartered
• 3 large carrots peeled and cut diagonally
• 1 red onion chopped
• 3 Tbsp olive oil
• 1 tsp salt
• 2 Tbsp fresh parsley
• 1 1/2 Tbsp balsamic vinegar
• 1/4 tsp pepper

Heat oven to 450 degrees or on "broil". Put all veggies in a bowl and coat with oil and salt. Toss and coat well. Spread onto flat baking sheet or roasting pan. Roast until brown and tender about25-30 minutes. Stir every 10minutes while roasting to prevent burning. When done, transfer to bowl and toss with fresh parsley, vinegar, pepper and remaining oil and salt. Serve warm.

Crostini (with Pea Pesto and Corn Pesto)

Mmmmmm! This is super cheap to make and will really wow your guests!

Crostini are small Italian toasts usually with a pesto sauce on top. Here is a delicious ways to get your kids to eat peas. What I love about the pea pesto sauce is that it doesn't taste like peas. It has a very fresh, tangy, creamy taste. My guests thought it was guacamole. I think it would taste great on nachos and much cheaper than guacamole.

The corn pesto it also creamy and delicious! I could eat these every day for dinner!

Crostini (with Pea Pesto and Corn Pesto)

Crostini

• 1 sliced baguette
• 2 Tbsp olive oil
• 1 cup fresh diced tomatoes

Baste bread slices with oil and grill 1-2 minutes on each side or bake in the oven at 350 degree for 5-10 minutes.

Pea Pesto

• 1 (10-ounce) package frozen peas, defrosted
• 1 garlic clove
• 1/2 cup grated Parmesan
• 1 teaspoon salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 tsp fresh squeezed lemon juice
• 1/3 cup olive oil

Pulse together the peas, garlic, Parmesan, lemon juice, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed.

Corn Pesto

• 3 cups fresh or frozen corn kernels
• 2 large cloves of garlic
• 3/4 tsp fine grain sea salt
• 1/2 tsp fresh ground black pepper
• 1/4 cup fresh basil leaves, packed
• 1/4 cup extra virgin olive oil
• optional 1/3 cup pine nuts

Blend in food processor until smooth.


Remove bread slices from the oven. Quickly arrange on a serving platter. Spread 1 Tbsp of pesto sauce onto each slice. Sprinkle tomatoes on top. Serve.

Poached Pear Mascarpone Pie

Oh my oh my how I love pie! Let me just tell you, this is the most delicious pie I have ever tasted and that's what my dinner guests told me as well!

Mascarpone is a delicate Italian cheese. It has the texture of cream cheese but a much different flavor. It's very silky and not as rich. I bought mine at Smith's in the deli. It isn't cheap so if you are on a budget, I suggest you buy an 8 oz mascarpone and then an 8 oz cream cheese. It isn't the same if you replace it with cream cheese.

It's not rich at all so you can eat slice after slice and not get sick. It's creamy with a delicious, sweet spiced pear syrup that you drizzle over the top. It has a heavenly spice fall/winter flavor to it and the soft, juicy poached pear on top just makes it a real treat. You'll also enjoy the flaky, buttery shortbread crust with the creamy filling.

I created this after seeing a show on the cooking channel that featured America's best deserts. There was a little bakery being featured and the woman made this. It was her prized desert. The recipe however was a secret - so I had to create it myself. I think I did very well!! You could try this desert with homemade apple pie filling on top, cherries or berries. But you really have to try the pears. It is out of this world!!

Poached Pear Mascarpone Pie

Shortbread Crust

• 1 cup butter
• 1/2 cup powder sugar
• 2 cups flour
• 1/4 tsp baking powder

Mascarpone Filling
(You may want to double this recipe if filling a deep dish pan - that's what I did)

• 2 cups mascarpone cheese (16 0z) I purchased mine at Smith's
  
• 2 tablespoons sugar
• 3/4 cup heavy cream

Poached Pears

• 4 ripe yet very firm red skinned pears
• 4 cups water
• 1/3 cup honey
• 1/3 cup sugar
• 4-inch piece fresh ginger, sliced
• 1 tsp allspice
  
• 1 teaspoon whole cloves
• 1 cinnamon stick, broken in half (or 1-2 tsp cinnamon)

Make Crust - Preheat oven to 350 degrees. Cream butter and sugar in large bowl. In small bowl mix baking powder and flour together. Add to butter mixture and blend well. Pat into a pie plate or tart dish. Bake 12-15 minutes. Then cool.

In a large bowl beat mascarpone and sugar on medium speed until blended. Add cream and beat until stiff. Fold into cooled pie crust. Cover with plastic and refrigerate over night.

Poached Pears - Peel the pears and cut them in half from top to bottom, leaving the stems intact. Core each pear half by scooping out center with a spoon.

Add the water, honey, and sugar to a 4-quart pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, allspice and cinnamon stick.

Slip the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork.

Transfer the pears and the poaching liquid to a smaller container, cover, and refrigerate overnight.

Before serving, remove pears from liquid and arrange onto pie. Boil liquid until it reduces into a syrup (place in a wide saucepan and simmer for 30 minutes or until syrupy and reduced by half).Drizzle over pears and pie slice. Enjoy!

Non-Traditional Yams

I don't know about you but I get tired of the ever so sweet yam dishes that line the tables on Thanksgiving. It's enough to make me have no room for desert. Too much calories - too much sugar! My husband hates yams and sweet potatoes and especially will not eat them with sweet toppings on them.

A couple of years ago I created this for my husband and for our family Thanksgiving feast. He loved it! It was yummy and everyone appreciated it as an alternative to traditional yams. I like it much better and I hope you will too! Because yams are naturally sweet, salty flavors compliment them quite well. The last things you should do as add more sweet to sweet. Let me know what you think!

Non-Traditional Yams

• 6-8 cooked yams, peeled and mashed
• 1 stick melted butter
• 2 cups cooked bacon, crumbled
• 1/2 cup green onions, sliced
• dash of salt & pepper
• 2 cups shredded Mozzarella
• 2 cups shredded Parmesan

Mix yams, butter, 1 cup bacon, onions, salt & pepper, 1 cup Parmesan and 1 cup of Mozzarella. Pour into a 13X9 inch casserole dish. Top with remaining cheese, bacon and extra green onions. Cover with foil and bake at 350 degrees for 23-35 minutes.

Harvest Hot Chocolate

I made this up for my kids and they loved it! It's a delicious sensation of cool chocolate mousse melting over warm pumpkin spice for a creamy treat!












Harvest Hot Chocolate

• Stephens Instant Pumpkin Spice Hot Chocolate
• Milk
• 1 large container of cool whip
• 1 large box of instant chocolate pudding mix
• orange and brown sprinkles

Mix milk and hot chocolate according to directions on can and as to how many servings you want. Mix cool whip and half of dry pudding mix together (can add more to attain thickness you like). Pour hot chocolate into mugs and top with chocolate whipped topping and sprinkles!