Posted by LSBS on 03 2nd, 2017 |

Recipes

5 Minute Chocolate Mug Cake Chicken Spaghetti Chocolate-Chile Cake Crunch Floweret Salad Grilled Rum and Pineapple Kabobs Meat Eaters Lasagna Mexican Chicken Potato Casserole Spaghetti Pie Stuffed Beef Tenderloin Stuffed Pork Chops Stuffed Pork Loin
Posted by LSBS on 01 25th, 2010 |

Stuffed Pork Loin

2.5 cups bread crumbs ½ cup fresh chopped parsley 3 TBS olive oil 1 TBS butter 4 cloves minced garlic 1 onion, chopped finely ¼ tsp salt and ¼ tsp pepper ½ tsp paprika 1/3 tsp onion powder water as needed, spices to sprinkle on the roast Saute chopped onion in butter for 2 minutes, add garlic and sauté an additional 2 minutes. Add parsley and sauté for 1 more minute. Stir in bread crumbs and other seasonings, mixing well, stir in enough water to make a paste Remove from heat and allow to cool (10-15 minutes) Butterfly the Loin, rub all surfaces with olive oil, sprinkle on your spices (paprika, onion powder, salt, pepper, garlic powder, sage and/or other seasonings to your taste).  If desired you can also add fresh rosemary, basil and oregano. Spread the stuffing on the inside and then roll up, tie with butchers twine, do each end first then work toward the middle. Grill on high to sear all side, reduce heat to medium (325 degrees) and cook until internal temp reads 165.  I like to spray every so often with a mixture of oil and apple juice.  Finish with Orange Chipotle Grilling Glaze just before removing from grill, cover and allow to rest before slicing.
Posted by LSBS on 01 25th, 2010 |

Stuffed Pork Chops (at least 1″ thick)

  1. For stuffing, in a saucepan cook , ¼ pound sausage , 1 chopped apple, and ¼ cup chopped onion, for 5 minutes or until sausage is cooked through. Drain fat. Stir in mix ½ cup corn bread stuffing and, 2 tablespoon parsley; add apple juice to moisten. Remove from heat; set aside until cool.
  2. Trim fat from chops. Cut a pocket in each chop by cutting a slit in the meat and working the knife inside to cut almost to bone, keeping original slit small. Spoon stuffing into pockets. If necessary, secure with wooden toothpicks. Sprinkle the rub evenly over both sides of the pork chops; rub into meat.
  3. Drain wood chips. Prepare grill for indirect grilling; test for medium heat above the drip pan. Place chops on the lightly oiled grill rack directly over the drip pan.
  4. Cover and grill chops for 35 to 40 minutes or until an instant-read thermometer inserted into center reads 165 degree F, turning chops once. Add more wood chips every 15 minutes. Brush with apple butter every few minutes during last half of grilling. If using wooden toothpicks, remove them before serving. Serve with grilled sliced apples, if desired.
Posted by LSBS on 01 25th, 2010 |

Stuffed Beef Tenderloin

1/2 cup bread crumbs 6 slices bacon 2 cups fresh chopped mushrooms 4 tablespoon onions, chopped fine 2 minced garlic cloves 2 TBS fresh minced parsley 2 pound trimmed beef tenderloin Brown bacon in skillet until crisp, drain grease (reserve 1 TBS), crumble and set aside Saute Mushrooms, onion and garlic in bacon drippings, remove from heat and stir in bread crumbs, parsley and bacon. Butterfly the tenderloin, salt and pepper then spread mixture on exposed areas, roll up and tie. Rub outside with olive oil, salt and pepper (I also will use some coffee grounds) Sear all sides, reduce heat to medium and cook till internal temp is 130 degrees for medium rare.  Remove from heat, brush with butter or herb butter, cover and let rest for 10-15 minutes before slicing.
Posted by LSBS on 01 25th, 2010 |

Spaghetti Pie

Ingredients

  • 1/3 cup plus 1/4 cup extra-virgin olive oil
  • 4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes (optional)
  • Salt and freshly ground black pepper
  • 1 tablespoon minced garlic
  • 1 pound mild Italian sausage, casings removed
  • 1/3 cup dry red wine
  • 3 cups marinara sauce
  • 1 teaspoon dried crushed red pepper flakes
  • 8 ounces angel hair pasta
  • 1 pound mozzarella, diced (A good quality cheese makes all the difference)
  • 1 cup freshly grated Parmesan
  • 1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed

Directions

Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Sauté the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and sauté until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic. Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine. Preheat the oven to 375 degrees F. Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape. Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
Posted by LSBS on 01 25th, 2010 |

Potato Casserole

Description: Great for Family Get Togethers Ingredients: 6 large boiled potatoes (about 8 cups) 4 cups shredded cheddar cheese l can cream of chicken soup, undiluted l cup (8 oz) sour cream 1/4 cup melted oleo or butter 8 to 10 chopped green onions (or can use l bunch) dash salt and pepper Directions: Boil potatoes the day before making casserole The day of making the casserole mix together: the cheese, cream of chicken soup, sour cream, melted oleo or butter, chopped green onions, salt and pepper. Cube the cold pototoes and place in a 9 by 13" pan sprayed with Pam or equivocate.   Cover with the mixture.   Bake 30 to 45 minutes in a 350 degree oven.   Let stand 10 minutes before serving.
Posted by LSBS on 01 25th, 2010 |

Mexican Chicken

Description:
One meal dish that can be taken to family get togethers, office luncheons, or served at home for compliments galore!
Ingredients:
1 Package of Soft Flour Tortillas
1 Chicken (boiled)   <Deboned>   (Reserve the liquid) ***
1 Onion (chopped)
1/2 teaspoon garlic powder
1 teaspooon Chili Powder
1/2 pound cheddar cheese   (grated)
1 Can Rotel Tomatoes & Green Chilis   (as mild or as hot as you like)
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
Directions:
Cut Chicken into bite size pieces.   While preparing chicken soften tortillas in hot boiling chicken stock
Mix the Chicken, Onion, garlic powder, chili powder, cheese and Rotel together
Line a 13" x 9" x 2" baking dish with the softened tortillas.   Add the chicken mixture and cover with the soups.
Bake in a 350 degree preheated oven for 35 minutes
(***If you use canned chicken-you can soften the tortillas in one can of boiling chicken broth soup)
Posted by LSBS on 01 25th, 2010 |

Meat Eaters Lasagna

Ingredients
  • 1 1/2 pounds ground chuck
  • 1 pound ground Italian sausage
  • 1 onion
  • 2 cloves garlic, minced
  • 2 teaspoons ground oregano
  • 1 teaspoon ground basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 2 (15-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 1/2 cups small curd cottage cheese
  • 1 (5-ounce) package grated Parmigianno-Reggiano (very important)
  • 1 pkg Provolone sandwich slices
  • 2 tablespoons freshly chopped parsley leaves
  • 2 large eggs, lightly beaten
  • 9 oven-ready lasagna noodles
  • 2 (8-ounce) packages shredded mozzarella
Directions
Preheat oven to 350 degrees F.
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese and provolone. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Ingredients * 1 1/2 pounds ground chuck    * 1 pound ground Italian sausage    * 1 onion    * 2 cloves garlic, minced    * 2 teaspoons ground oregano    * 1 teaspoon ground basil    * 1/4 teaspoon salt    * 1/4 teaspoon pepper    * 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano    * 2 (15-ounce) cans tomato sauce    * 1 (6-ounce) can tomato paste    * 1 1/2 cups small curd cottage cheese    * 1 (5-ounce) package grated Parmigianno-Reggiano (very important)    * 1 pkg Provolone sandwich slices    * 2 tablespoons freshly chopped parsley leaves    * 2 large eggs, lightly beaten    * 9 oven-ready lasagna noodles    * 2 (8-ounce) packages shredded mozzarella Directions Preheat oven to 350 degrees F. In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain. Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes. In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs. Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese and provolone. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese. Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Posted by LSBS on 01 25th, 2010 |

Grilled Rum and Pineapple Kabobs

Ingredients:
1 pineapple, cut into 8 wedges , then cut into fourths
1/2 cup dark rum (or tequila)
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup orange juice
Preparation:
Mix rum, brown sugar, honey, and orange juice together until sugar is dissolved. Thread pineapple slices onto skewers. Place on the grill and baste with rum sauce. Cook kebabs for about 10 minutes, turning and basting occasionally. Remove from heat, let cool for a few minutes before serving with cocktails or ice cream.
Ingredients:1 pineapple, cut into 8 wedges , then cut into fourths1/2 cup dark rum (or tequila)1/2 cup packed brown sugar1/4 cup honey1/4 cup orange juice Preparation:Mix rum, brown sugar, honey, and orange juice together until sugar is dissolved. Thread pineapple slices onto skewers. Place on the grill and baste with rum sauce. Cook kebabs for about 10 minutes, turning and basting occasionally. Remove from heat, let cool for a few minutes before serving with cocktails or ice cream.
Posted by LSBS on 01 25th, 2010 |

Crunch Floweret Salad

Ingredients:
3 cup broccoli flowerets
1 cup cauliflower flowerets
1/2 pound bacon, crisply cooked
1 cup mayonnaise
2 tbsp. sugar
2 tbsp. cider vinegar
½ tsp. salt
Directions:
Mix mayonnaise, sugar, vinegar, and salt together. In a large bowl combine veggies and pour on mayonnaise mixture. Mix well, cover and refrigerate overnight. Stir in crumbled bacon, mix and serve.
Ingredients: 3 cup broccoli flowerets 1 cup cauliflower flowerets 1/2 pound bacon, crisply cooked 1 cup mayonnaise 2 tbsp. sugar 2 tbsp. cider vinegar ½ tsp. salt Directions: Mix mayonnaise, sugar, vinegar, and salt together. In a large bowl combine veggies and pour on mayonnaise mixture. Mix well, cover and refrigerate overnight. Stir in crumbled bacon, mix and serve.

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