Labor Day is meant to celebrate the social and economic achievements of American workers, so what better way to do that than to celebrate with friends and family?! Today, I am sharing a few quick and easy recipes that are sure to please.
Monthly Archives: August 2014
Red, White and Blue Nachos
Ham, Turkey, and Provolone Cheese on Hawaiian Rolls
I have been making these rolls for years now, and I must say, for them to be so simple and easy to make, they are always a crowd favorite.
1 pack of 12 original Hawaiian Rolls
8 pcs of Ham (I use honey roasted)
8 pcs of turkey (I use whatever I am in the mood for that day)
10 pcs of provolone cheese
salt and pepper
*mayonnaise
Cut rolls in have (6 still connected on one side and 6 connected on the other side). You will need to cut the rolls so that there is a top and bottom. *I do not cut the rolls into individuals until they are completely made.* A lot of my friends don’t eat mayonnaise, but on these rolls, they like them better with mayo. So…after the rolls are cut so that there is a top and bottom (still 6 together), add mayonnaise and salt and pepper each side to taste. Next, put three pieces of provolone on bottom half evenly. Add four pieces of Ham and four pieces of turkey. Add two more pieces of provolone cheese to top.
Repeat the above steps for the other six rolls. Once you are done, place the top buns on sandwiches and cut into individual rolls.
Peace Cookie
I must say, I am terrible at baking desserts, but this was a super easy to make cookie cake with a little patriotic flair.
1 roll pillsbury cookie dough
blue berries
raspberries
whip cream
Roll cookie dough into a large circle on a non-stick cookie sheet (I lined mine with parchment paper). Bake on 350 for about 20-24 minutes. *Since the directions on the cookie dough are for individual cookies, you have to cook the cookie cake longer because it is so much larger.
Let cookie cake cool completely.
Decorate with whip cream, raspberries, and blueberries. I obviously made a peace sign, but the options are limitless.
It’s Finally Here!
*Warning: This isn’t a blog that counts calories or worries about fat content. This is my food diary…and that means I am going to be eating depending on my mood, which means, there are going to be days that I may feel like having a fat day. But sometimes, those are the best days!
I hope you all enjoy!!
Date Night! New York Strips topped with Shrimp and cheese sauce, served with twice baked Red Potatoes
Chris, my main squeeze, and I spend a lot of time dealing with the public in our day-to-day jobs, which means, when “Date Night” comes around, he and I like to hide out in our house and spend time with just each other. (“Date Night” also means that I get to hijack the kitchen and get to work.)
Cooking for me is a release of energy that I have yet to find another release like. With that said, when I can cook for people, especially someone I love like Christopher, I am releasing a negative energy and gaining so much more positivity by knowing that I am making him happy through his belly. Don’t get me wrong!!! I love a good meal too…so satisfying myself, is a (secret/not-so-secret) bonus.
Recently, Chris and I took a trip to the beach with a couple of friends and I have been on a seafood “kick” ever since. At one of our dinner spots, I ordered steak with a seafood and cheese sauce topping with a baked potato. Needless to say, I ate everything and walked away with a pregnant, seafood and steak belly. That meal was one of the best I have had all year, which is why it inspired me for my first “Date Night” recipe. New York Strip with roasted shrimp and cheese sauce, served with twice baked loaded red potatoes.
2 tbsp
Salt and Pepper (to taste)
1 tsp Parsley
1 tsp Rosemary
Generously coat New York strips with olive oil; this will help tenderize the meat as well as, allow the seasoning to stick to the meat Once coated, add salt and paper, 1/2 tsp parsley, and 1/2 tsp rosemary to one side. Flip the steak and coat the other side with the rest of the ingredients.
Steaks can be marinated ahead of time and placed back in the refrigerator. Before cooking, let steaks stand at room temperature for about 30 minutes.
For a medium rare steak, coon on medium, to medium high grill for about four-five minutes on each side.
Remove the steaks, cover with aluminum foil and let steaks rest for about ten minutes before serving.
1/2 lb of roasted shrimp-see recipe
1 1/4 c whipping cream
1 c Mozzarella
2 c Pepper Jack
1 c Parmesan
1 tsp Parsley
Salt and Pepper to taste
2 tbsp butter
3 Peppercinni
In medium skillet, heat whipping cream and butter to a simmer.
Add parsley, shrimp, salt and pepper and let simmer for about three-four minutes.
Add cheeses until all cheeses are melted and mixed together thoroughly.
3 Large Red Potatoes
2 tbsp melted butter
salt and pepper
Coat potatoes in melted butter and salt and pepper evenly. Wrap each potato individually in aluminum foil and bake on 450 degrees for 45 minutes.
Once baked, allow to cool for about 15 minutes. Cut each potato in half and remove insides of potatoes with a spoon and put in a medium size bowl. Place halves back on baking sheet.
Potato Stuffing
Potato removed from halves
1/4 c milk
1/4 c Swiss cheese
1/4 c parmesan
1/4 c mozzarella
1/4 c bacon crumbs
1 tbsp butter
In a medium mixing bowl that potatoes are already in, add butter, milk, mozzarella cheese, Swiss cheese, and salt and pepper. Mix thoroughly and spoon back into halved red potatoes. Once all potatoes have stuffing, sprinkle bread crumbs, parmesan, and bacon crumbles on top. Bake on 375 for 20 minutes. Broil for crispier top.
Boiled Crab Legs
1 tbsp parsley
2 1/2 bay leaves
1 1/2 oz Old Bay
1/2 lemon’s juice
1 onion
2 c chicken broth
salt
water
In a large pot (I used a 16qrt pot), add chicken broth; fill the rest of the pot a little over half full with water. Add parsley, bay leaves, 1 1/2 oz Old Bay, 1/2 lemon’s juice, generous amount of salt, and one onion cut into large pieces to water and chicken broth. Bring to a boil. I let the water boil for about 5 minutes to add flavor to the water. Add crab legs and let cook (in boiling water) for about 8-10 minutes. Remove from water and serve immediately.
Bean and Corn Dip
1, 11oz can white shoe peg corn
1, 15oz can garbonzo beans
1, 15oz can black eye peas
1, 10oz can rottelle,
1 tbsp garlic salt
1 tbsp onion powder
1 tsp parsley
1 tsp basil
1 tsp rosemary
salt and pepper to taste
Strain garbonzo beans, black eye peas, corn, and rottelle; add to a large mixing bowl. Add garlic salt, onion powder, parsley, basil, rosemary, salt and pepper and stir thoroughly. Place in refrigerator for a few hours to allow seasonings to marinate.
When serving, let stand at room temperature for about 20 minutes. I like to serve this with fritos or homemade thin bagel chips. For bagel chips, toast in toaster and then cut into triangles. You’re now ready to Serve!!!!
Roasted Shrimp
1tsp parsley
1tsp rosemary
1tbsp pepercinni juice
1tbsp melted butter
1tbsp olive oil
paprika to taste (I use about 1tsp)
salt and pepper to taste (I use ground pepper and coarse sea salt)
Preheat oven to 400 deg. Mix all ingredients together in a bowl with peeled and deveined shrimp. Let shrimp and marinade set at room temperature for about 15 minutes.
I line a baking pan with parchment paper and roast shrimp for 8-10 minutes or until the shrimp are pink.
Pork Chops with Red Wine, Mushroom and Onion Sauce
4 boneless pork chops (1 1/2lb)
2 tbsp olive oil
2 garlic cloves, minced
Sauce
1 small, sweet onion, finely chopped
4.5 oz mushrooms, finely chopped
olive oil
1 c beef stock
3/4 c red wine
bread crumbs
1-2tbsp of butter
2 garlic cloves minced
salt and pepper
First, we are going to cook the onions and mushrooms, remove them from the pan, brown the pork chops, remove them, make a rue and then the red wine and mushroom sauce. The pork chops will be added to the final mix to finish cooking.
Marinate Pork Chops: The pork chops need to marinate and rest before we cook them, so in a small pan, place the four pork chops. Coat the top side with 1tbsp of olive oil (dispersing evenly), one garlic clove, minced, and a pinch of salt and pepper. Flip pork chops and repeat on the other side. Set aside until read to cook.
In a large pan, warm about a tbsp (to 2) in order to cook the mushrooms and onions on medium to medium high heat. Once the oil is warm, add the mushrooms and onions. Allow mushrooms and onions to cook, covered, for about 10 minutes, stirring frequently. Remove mushrooms and onions and cover.
In the same pan, add the pork chops and brown on each side. Approximately 3 minutes per side. Remove the pork chops from the pan and sit to the side.
In the same pan, add a tbsp of butter. Sprinkle in bread crumbs until a rue is formed (you may need more butter). Add the red wine and bring to a simmer. Let simmer for about 3 minutes and then add beef stock, remaining garlic, cooked mushrooms, onions, and pork chops to the sauce. Let everything simmer for about 5 to 8 minutes, depending on how thick you would like your sauce.
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