Thursday, November 20, 2014

1956 Butterball Turkey Commercial

Perfect Prime Rib

Tuesday, October 28, 2014

Tanzania Guacamole

1 ripe avocado, roughly mashed
1/2 tomato chopped
1/2 onion chopped
1 T. lemon juice
1 T. chopped fresh coriander
 (the recipe says "coriender" but I assume this is a typo)
3 T. cream
1 T. chopped fresh chilies
salt and pepper to taste

  1. Combine all ingredients.

Tuesday, September 23, 2014

Tuscan Beans with Basil Pesto and Spinach

2 T. olive oil
1 small onion, peeled and chopped
10 mushrooms, cleaned, stemmed and quartered (optional)
2 cloves garlic, peeled and minced
1/2 c. dry white wine
1/2 c. vegetable broth
2 (15.5 ounce) cans white beans
1 jar (6.7 ounce) Basil Pesto sauce
salt and pepper
2 T. grated Parmesan cheese
  1. Heat the oil in a large nonstick pan and add the onions.  Cook stirring 3 to 4 minutes until golden.
  2. Add the mushrooms and garlic.  Cook, stirring, about 5 minutes until mushrooms soften.
  3. Add the wine and cook 8 to 10 minutes until liquid is reduced.
  4. Add broth and beans.  Bring to a simmer.
  5. Add pesto and spinach.
  6. Cook, stirring 2-3 minutes, until spinach wilts.
  7. Season to taste with salt and pepper.
  8. Sprinkle with Parmesan cheese.

Sunday, September 7, 2014

Herb and Panko Crusted Baked Tomatoes

4 large vine ripe tomatoes, sliced in half crosswise
1 1/2 c. panko breadcrumbs
1/4 c. grated Parmesan cheese
1 1/2 T. flat leaf parsley, minced
1 t. dried oregano
1 t. thyme
1 t. rosemary
1/4 c. (1/2 stick) butter, melted
salt and pepper to taste
  1. Preheat the oven to 375 degrees.
  2. Gently scoop only the seeds from the tomato halves.  (I use a grapefruit spoon)
  3. Drain the tomatoes cut side down o a paper towel.
  4. Combine the first 6 ingredients in a bowl.
  5. Add the melted butter and stir with a fork until mixed in.  Season with salt and pepper.
  6. Fill and top each tomato with the mixture.  About 3 1/2 T. for each.
  7. Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and they turn golden brown.
  8. Allow tomatoes to cool for 5 minutes and serve.

Sunday, August 17, 2014

Zucchini Herb Casserole

1 cup cooked white rice
2 T. vegetable oil
1 1/2 pounds zucchini, cubed
1 c. sliced green onions, about 2 large bunches
1 clove garlic, minced
1 1/4 t. garlic salt
1/2 t. basil
1/2 t. sweet paprika
1/2 t. dried oregano
1 1/2 seeded chopped tomatoes
2 c. shredded sharp cheddar cheese, divided 1 c. and 1 c.
  1. Preheat oven to 350 degrees. 
  2. Lightly grease a shallow 1 1/2 quart casserole dish.
  3. Heat the oil in a skillet over medium heat, cook the zucchini, green onions and garlic 5 minutes or until tender.
  4. Season with garlic salt, basil, paprika and oregano.
  5. Mix in the cooked rice, tomatoes, and 1 cup cheese.
  6. Continue to cook and stir until heated through.
  7. Transfer to the prepared casserole dish and top with the remaining cheese.
  8. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Dog with Ball Throwing Machine

Tuesday, August 5, 2014

Friday, August 1, 2014

Chicken Italian Sausage Parmesan Meatball

1 pound ground chicken or turkey
1 pound ground Italian sausage
3 T. chopped onion
2 T. chopped parsley
3/4 c. Parmesan
salt and fresh pepper
2 cloves fresh garlic, chopped
2 t. fennel seeds
2 eggs, beaten
zest of half a lemon
1 T. olive oil
1, 14-ounce jar of pizza sauce
  1. In a large bowl, gently mix the first 10 ingredients (up to lemon zest).
  2. Shape into 2" balls.
  3. Line a baking sheet with foil and place the meatballs about an inch apart.
  4. In a small bowl, mix about 4 T. of the sauce with the olive oil.
  5. Brush the mixture on top of each meatball.
  6. Place in a 400 degree oven.  Bake for 25 minutes.
  7. Remove and brush once again with sauce mixture.
  8. Bake 5 minutes more.