Sunday, October 23, 2016

Bread pudding

This might be the best thing to do with old / leftover hotdog buns!

Cut or shred 6 hotdog buns (I had 3 bags in the fridge!) and place in a greased pan. Sprinkle with cinnamon and nutmeg.

In a bowl- mix:
2 cups milk
2 eggs
1 t vanilla
1/3 c sugar

Pour over bread and bake at 350 for 30 min

Wednesday, October 19, 2016


So good!

3lb pork butt
Salt and pepper
1 c onion
1 c red wine
1 can 28 oz diced tomatoes
2 T tomato paste
Rosemary sprigs

Cook in crock pot on low for 8 hours.

Serve over pasta.

Sunday, September 18, 2016

Red snapper

Cooked me a red snapper. Here's his leftover face.

  • 2 tablespoons minced fresh ginger
  • 1 garlic clove, minced
  • 1 serrano chile, seeded and minced
  • 1 teaspoon chopped thyme
  • 1/8 teaspoon ground allspice
  • 1 tablespoon canola oil, plus more for rubbing

  1. COOK THE FISH: Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil. 
  2. COOK THE FISH: Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.

Dutch baby

Sadly, no picture - as we ate it too fast! This is a cross between popovers and crepes- two of my favorite breakfast items! Super fast and easy.

4 T butter
3 eggs
1/2 c flour
1/2 c milk
1 T sugar
1/4 t nutmeg

Heat the oven to 425, add the butter to a cast iron skillet. Place in oven to melt.

Meanwhile, mix other ingredients until smooth.

Pour into melted butter, bake 20 min. Turn off oven for 5 min.

Serve with powdered sugar and syrup.

  • Tuesday, July 12, 2016

    Pasta with shrimp and veggies

    Boil pasta.

    In pan, sauté:
    1-2 sliced carrots
    1 diced pepper
    1/2 zucchini or squash
    1/4 c olive oil
    Juice of lemon
    Add the cut up lemon

    Add shrimp.

    Add 1/2 c parsley and basil. 

    Add 1/2 c pasta water.

    Pull out lemon.

    Sunday, July 3, 2016

    Potato salad

    To celebrate 4th of July, we are making a standard Ina Garten potato salad.

    Place 3 lbs of cut potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. 

    Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
    • Meanwhile, in a small bowl, whisk together 1 c mayonnaise, 1/4 c buttermilk, 2 T Dijon mustard, 2 T whole grain mustard, 1/2 c dill, 1/4 t celery seed, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

    • While the potatoes are still warm, pour enough dressing over them to moisten. Add 1/2 c red onion, 2 teaspoons of salt and 1 teaspoon of pepper. 

      Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

    Sunday, January 24, 2016

    Coconut cream pie

    A wonderful dessert- but it is almost cheaper to go to the Melrose Diner and buy one for $7. This is tasty though!!

    1 cup sweetened flaked coconut
    1 cup coconut creamer or milk (sub half and half if don't have)
    1 pint half and half
    2 eggs
    1 cup sugar
    2 t vanilla
    1/4 t salt
    1/3 cup flour (or sub 1/4 cup cornstarch)
    1 graham cracker crust
    1 cup heavy whipping cream

    Toast 1/2 cup sweetened flaked coconut at 350 until brown.

    Meanwhile, in a saucepan heat 1 cup coconut milk or coconut creamer, 2 cups half and half, eggs, 3/4 cup of sugar, salt, 1 t of vanilla, and flour. Also add 1/2 cup of (untoasted) sweetened coconut to the mixture. Stir over medium heat until thinking and starts to form small bubbles.

    Pour into pie pan and chill for 4 hours.

    Add whipping cream, and remaining sugar and vanilla to mixer and beat until stiff peaks. (Add more sugar if desired.)

    Spread whipped cream over pie, sprinkle toasted coconut over the top- serve!