Friday, July 11, 2014


Originally published 9/9/11. Made this recipe for Stromboli (also this recipe which is exactly the same Italian Stromboli)today. I followed the recipe mostly except for I did not top it with shredded parmesan. I also added canned mushrooms and black olives to the filling and used pepperoni instead of ham. I sprinkled the tops of the stromboli with italian seasoning and garlic powder. These were pretty good except that they were INSANELY salty, and the cheese leaked out from these and there was a ton of grease both from the cheese and the pepperoni. Also, it stuck to the pan. I really can't figure out why it was so terribly salty. I wonder if I could find low-sodium cheese. I do plan to make these again with a few tweaks. I might try a homemade dough instead of store bought. I will look for reduced sodium and reduced fat cheese. I also think I would use colby jack instead of cheddar as it is a lot less greasy when it melts. I would partially cook the pepperoni on paper towels in the microwave to get a lot of the grease out of it. And I would spray the baking sheet with non-stick cooking spray, or maybe try baking these on a rack. But over all this was pretty good. Good concept, just needs a few tweaks.

UPDATE: made this again on 7/11/14. Followed the recipe and added garlic powder, Italian seasoning and canned mushrooms to the filling. Pretty good but salty again. Also this needs to bake longer than what it says. I baked it 25 minutes and it looked like it was getting too brown, so I took it out. But the inside dough could have been cooked better. I will make this again with more tweaks.

Sunday, June 15, 2014

Easy Grilled Pork Chops

Easy Grilled Pork Chops from Food Network.

I followed the recipe but added garlic powder because I add garlic to everything. These were delicious and easy! Next time I'd increase the salt. Also I read a comment that said someone substituted maple syrup for the honey and I think that would work very well. I will definitely make these again.

Sunday, June 8, 2014

Chicken Francese

Based on a recipe out of Cuisine at Home magazine (but I did not follow the recipe exactly). Here is how I made it:

For the chicken:
3 large boneless skinless chicken breasts, cut into thirds and pounded thin & flat
all purpose flour with kosher salt, black pepper and garlic powder added
2 eggs, beaten
olive oil

For the sauce:
1 T olive oil
1/4 c minced onion
1 T flour
1/2 c dry white wine
1/4 c fresh lemon juice
1 T butter
2 T chopped fresh parsley
kosher salt, black pepper and garlic powder

Preheat oven to 200 degrees and place baking sheet lined with a wire rack inside of oven.

Dredge chicken in flour, then in beaten egg, allowing excess to drip off, then dredge in flour a second time. Fry in hot olive oil about 6 mins per side until golden brown and fully cooked. Transfer to baking sheet in oven to keep warm.

Add more olive oil to the pan, sauté onion about 3 minutes until soft. Whisk in flour and let cook about 1 minute. Whisk in wine and lemon juice and cooked until thickened, then whisk in butter, parsley salt, pepper and garlic powder. Serve sauce over chicken.

This was very good and I will probably make again though I will try to get the chicken pounded thinner than what I did tonight.

Wednesday, May 28, 2014

Stuffed Baby Bell Peppers

Stuffed Baby Bell Peppers from Food Network Magazine

These were a ton of work, and way too greasy and heavy made with ground pork. Would have been better with ground turkey, or a ground turkey/brown rice mixture but even then these are still too much work! Flavor wasn't great. If I ever made this again (which I doubt I will) I would just use full size bell peppers. Very disappointing recipe.

Sunday, May 18, 2014

Tartar Sauce, again

Tonight I made these Beer Battered Cod Fillets from Sam's Club. They come frozen and you can bake them, pan fry or deep fry them. I pan fried them in canola oil. They were fabulous! Tasted just like a restaurant fish fry. I will definitely buy these again.

Anyway I tried making tartar sauce a slightly different way than what I made last time. This time I did mayo, freshly minced onion, dill pickle relish, a little bit of sweet pickle relish, garlic powder, salt, dash of nutmeg, dash of lemon juice, dash of black pepper, and a little bit of yellow mustard (just enough to tint it a light yellow color). Well this came out great! I think the fresh onion made a huge difference. I liked this version better than the previous version.

Wednesday, May 14, 2014

Little Pizza (Home Ec)

Recipe for Little Pizza my daughter made in Home Ec.

2 English muffins
1 T olive oil, dash of garlic salt
2/3 c spaghetti sauce or pizza sauce
4 strips mozzarella or provolone cheese (we prefer shredded mozzarella)

1. Set oven to 375 degrees.
2. Split muffins and toast until light brown.
3. Spread with olive oil and sprinkle with garlic salt.
4. Cover with sauce and sprinkle with oregano.
5. On each half, place a strip of cheese and top with pepperoni.
6. Bake for 10 minutes or until the cheese melts, or broil until the cheese melts.

Serve very hot.

Blue Bonnet Chocolate Chip Cookies (from Home Ec)

My daughter made this recipe in Home Ec class, and then made it for us at home. It was delicious.

Blue Bonnet Chocolate Chip Cookies
(recipe is slightly different than the one found on the Blue Bonnet website here

Bowl One:
2 1/2 c all-purpose flour
1 tsp baking soda

Bowl Two:
3/4 c Blue Bonnet stick, melted and cooled (we used softened butter at home)
1 1/2 c packed brown sugar
1 egg
2 tsp vanilla extract

1 c semi-sweet choc chips (more is better)

1. Preheat oven to 350 degrees.
2. Combine flour and baking soda. Set aside.
3. In a large bowl, combined melted Blue Bonnet and brown sugar. Mix well.
4. Stir in egg and vanilla extract until well blended.
5. Add flour mixture (small amount at a time) until just combined.
6. Stir in chocolate chips.
7. For each cookies, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each.
8. Bake at 350 degrees for 9 to 11 minutes or until edges harden and centers are still soft.