Easy Italian Salad ( Popular recipe request)

I love salads. I do. I love healthy ones and also salads that have more fat and calories than a juicy cheeseburger. I don't judge them. I enjoy them.

I'll eat one as an appetizer before my meal.
I'll enjoy one as a side dish with my meal.
I'll devour one as the main entree when the mood strikes.

Salads are so versatile. They are also EASY to prepare--especially since you can purchase bags of pre-washed, ready-to-eat greens- even the organic varieties. I call it"lazy lettuce" since no washing, drying or chopping is necessary.

I also love the fact that you don't have to be very skilled in the kitchen to pull off a great salad recipe.
So, I want to give you a tip on a special salad I make that everyone always asks me for the recipe--and especially the dressing recipe. And it's a cheater version. Very simple. NOT from scratch, but who cares?

This salad can be served as a main entree for lunch (since it does have meat) or serve it as an appetizer or a side dish. Of course, it goes very well with any Italian main dish.

First, save yourself some time and purchase the bagged Italian blend. Then add your favorite vegetables. I won't pretend this salad is a healthy one, but you can omit the cheese and pepperoni and it would have less fat...but it won't taste as good. How you build your own salad is none of my business. No judgment here.



1 -2 bags Italian blend salad mix in a bag
1/2 can black olives, drained and sliced
1/2 cup cherry tomatoes, halved
1/3 cup pepperoncini, drained and sliced
1 small pkg. pepperoni slices
1 red/green pepper, chopped
1-2 T. dried onion flakes (or use  rings of a sliced onion)
1-2 cloves minced garlic (or 1 tsp. of minced garlic in a jar)
chopped basil leaves or parsley--just a bit if dried (1 tsp.-1T.)
1/2 cup of shredded Mozzarella cheese
1/3 cup or more-shredded Parmesan cheese
*Other veggies of your choice
Artichokes hearts would also be very good

Empty bag of lettuce blend into a large bowl. Add your favorite veggies. Toss. Cover with plastic wrap till ready to serve.

ITALIAN DRESSING TIP:

Prepare one pkg. of Good Season's Italian Dressing mix according to pkg. directions (which includes vinegar-I use apple cider vinegar- and oil -I use olive oil).

Add about 1 T. white sugar (or a little more) and 1/4 cup of grated Parmesan Cheese. (This was a wonderful tip from my friend Gail who is a fabulous cook with all sorts of great ideas in the kitchen.) This tastes like a signature or House Salad at many fine dining restaurants. You can also add the sugar and Parmesan cheese to a bottle of prepared Italian dressing, like Wishbone.

Mix very well.

Right before serving, toss well with the salad. Sprinkle with more grated Parmesan on top. Serve with croutons or crusty bread.

You're welcome!

Enjoy! Everything in Moderation

The Sopranos Soup

I let my husband name this one because he went on and on about how good it was and he said no one would want to try something called, "Spinach Tortellini Soup". He said that name didn't do it justice.
He thought it needed a good Italian name...like, The Sopranos.

The soup was very good and filling, but not in the "Uh-oh, I just clogged another artery" sort of way. :)

Serve it with a nice salad and some breadsticks for a satisfying meal.

If you want to give it a whirl,

YOU WILL NEED:

1 box tri-color cheese tortellini (or frozen tortellini)
1 bag (9-10 oz.) pre-washed leaf spinach
4 cans chicken broth
2 bouillon cubes (or  2 tsp. chicken granules)
1-2 carrots (thin slices)
5 pinches Good Season's Italian Seasoning mix
*Boiled chicken pieces (optional)-I added chicken because my husband wouldn't consider it a main dish without meat in it. But it can stand on its own without meat.)

Parmesan cheese and/or shredded mozzarella for topping off each serving

DIRECTIONS:

 Heat broth and bouillon and add spinach, carrots, boiled chicken and seasonings and simmer for about 20 minutes. Add tortellini and boil for 7 minutes, Serve with sprinkled Parmesan cheese and /or mozzarella on top.

YUM!

A Special Chicken Piccata DInner

Chicken Piccata is a classic Italian recipe that is both elegant and very simple at the same time.
The tangy sauce over the chicken is just the right balance of flavors to tantalize your taste buds without overwhelming your belly as there is nothing heavy about this delicious dish.

It takes under 30 minutes to prepare, but has such impressive results, that it is worthy of serving for special occasions or a very romantic dinner for just the two of you.

It is one of my husband's favoritse, and he's more of a beef guy, so I take it as a great compliment.

This particular recipe is from GIADA De LAURENTIS from the Food Network.

YOU WILL NEED:

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped


Directions:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and a lemon slice.

Delicious served with steamed broccoli, tomato bruschetta and a Ceasar salad.

Have you made this dish before? What were the reactions to those you served it to?

Pumpkin Pancakes with Maple Syrup and nuts

When you're ready for Pumpkin Spiced______________  (anything and everything- you fill in the blank) but aren't prepared for a full-blown dessert, nothing could be more simple than this easy pancake recipe.

It begins with a boxed pancake mix (I like Hungry Jack's brand) and with  just a few more ingredients and  minutes of your time , you can say, "Welcome, Fall!" before you head out the door on a busy autumn morning.

The top photo is one  of a large pancake I made using a leaf cookie cutter after it was finished cooking . I poured a little syrup and topped with pecans.

This is a dense pancake that has a perfect flavor.

Give it a try.

You will need:

*2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box)
*1/2 cup canned or fresh pumpkin
*1/4 cup water

*1 tsp cinnamon
*1/2 tsp allspice
*1/2 tsp ginger

OR

Substitution Options:
*2 tsp pumpkin pie spice for the cinnamon, allspice and ginger

Chopped Pecans (optional)


Directions

In mixing bowl, combine pancake mix with water or eggs/milk. Whisk. Then whisk in canned pumpkin and water. Finally, whisk in spices.



Pour batter in 1/3 cup portions onto griddle. Let cook until bubbles form. Flip and let cook another 1-2 minutes.

Here's a pic the first time I made them.







And then my second attempt, just a little more artistic.

I also found this FREE printable that would look nice framed on your counter in the kitchen. CLICK HERE for the link to download yours.

Enjoy the season!

Devil's Food Cake Mix Cookies!

Simple and so good- these are great to add to your cookie sampler platter for Christmas.

It's always good to have a box of cake mix handy for those unexpected times when cookies are needed.

I make them with and without nuts, with and without powdered sugar--and they're always a hit.


1 box devil's food cake mix
2 eggs, slightly beaten
1 tbsp. water
1/2 c. vegetable shortening
1/2 c. chopped nuts
Powdered sugar

Heat oven to 375 degrees. Mix cake mix, eggs, water and shortening until well blended. Stir in nuts. Shape into small balls, then roll in powdered sugar. Place on greased cookie sheet. Bake for 8-10 minutes. Makes about 48 cookies.

Orange Knots

 

Here's a simple, but different treat for breakfast or brunch that takes only 30 minutes, start to finish!
And I think they look so pretty lined up altogether on a serving tray.

Try it! I think you like it!

1 16 oz. can refrigerated biscuits
3 T. butter, melted
2 T. granulated sugar
1 T. orange zest
Glaze:
½ c. powdered sugar
1 T. freshly squeezed orange juice
1 tsp. orange zest

Directions:
Preheat oven to 375 degrees.
Spread butter on baking sheet.

 Mix granulated sugar 1 T. of orange zest together in a shallow bowl.

Cut each biscuit in half. Roll each biscuit into a rope. Tie each rope in a loose knot. Tuck the ends underneath the knot. Place on  baking sheet.

Brush tops of knots with melted butter. Dip buttered tops in orange sugar mixture.

Bake about 10 minutes. Watch carefully so the sugar doesn’t burn.

While knots are baking make an orange glaze.

 Mix powdered sugar, orange juice and remaining orange zest together.

While knots are still warm brush them with orange glaze.

Let cool for about 2-3 minutes. Serve.

You can store Orange Knots in an airtight container and serve the next day. They are best warmed in the microwave for about 10-15 seconds.

* I found this recipe at http://www.ellaclaireinspired.com/30-minute-orange-knots/

Easy Chocolate Bundt Cake

When I make a trip to the grocery store, I always purchase a box of cake mix when they are on sale.

Devil's Food is my flavor of choice, because it is so versatile, and HELLO, ummmm, it's chocolate!

I can whip together a simple yet elegant looking dessert just by using a bundt pan instead of a regular cake pan, and I can make the recipe according to the directions on box, or add a few of my own simple extras to make it seem as if it were from scratch.

Adding an extra egg, or replacing softened butter for the oil are two common changes I make that make a big difference in taste.

Adding sour cream or buttermilk for liquids and adding a dry instant pudding mix-- all of these add to the moistness of a cake.

Here is a tweaked version of the recipe on the box- extra moist and always delicious.
Perfect when unexpected guests arrive, and nice enough to serve your Valentine,

1 Devils Food cake mix
1 (4 1/2 oz.)chocolate pudding mix (instant)
1 c. sour cream
1/2 c. oil
1/2 c. warm water
1/2 c. semi chocolate chips
4 eggs (extra lg.)
Powdered sugar
Chocolate frosting

Combine all ingredients. Mix well. Put in greased Bundt pan. Bake at 350 degrees for 1 hour. Invert and while still warm, spread chocolate frosting on top, and it will drizzle down sides nicely. When cool, sprinkle with powdered sugar.

CLICK ON THIS VIDEO and watch me explain a few tips to make a ho-hum dessert really special.
https://www.youtube.com/watch?v=p2bhQ-hebpI&feature=youtu.be

 

Double Decker Cheese Melt

OK, people...say CHEESE!

This recipe can  fill you up for the main dish at lunch, or  as a great side to a soup or salad.

It is simple to prepare and is oh, so creamy--ooey, gooey-- just like a cheese recipe should be.
Just have plenty of napkins on hand.
And don't eat dessert. 😊

You will need:

1 cup shredded cheddar cheese
1/4 cup butter, softened
1 egg
1/2 tsp. garlic salt
1/2 tsp. onion salt
6 slices bread
Paprika

In a food processor, blend cheese and butter. Add egg and onion and garlic salts; process one minute or until creamy.

 Spread 2 T.  mixture on each slice of bread-- cheese side up. For each sandwich, sprinkle with paprika.  Cut in half diagonally.  Place on an ungreased cookie sheet. Bake at 400 degrees for 12-15 minutes until bubbly and golden.  YIELD: 6 servings.

ENJOY!

Easy Individual Trifles--perfect for your Valentine

This is so easy I hate to call it a recipe. It's more of an assembly of a few ingredients, but the end result is so nice, it looks impressive enough to serve to someone special.

You will need only four ingredients.

*Cake
*pudding
*Pie Filling or fruit
*Whipped Cream

You can choose any cake recipe you love as the base. I chose store- bought angel food cake, cut into cubes. A pound cake would also work well.

You may also choose your favorite pudding flavor. I chose vanilla and chocolate. I recommend the "cook and serve" packages.(Be certain to cool as directed in fridge) They have the best flavor. But instant pudding (just add cold milk and mix and refrigerate) is fine, and if you have no time, pre-packaged, ready-made will do (but would be my least recommended for this recipe).

Use your choice of canned pie filling. I chose cherry.Sliced strawberries would also go very well with chocolate or vanilla.

Top with whipped cream. (Or use Cool Whip.) For those of you who do not use whipped cream, once you do, that will be your favorite way to top any dessert. Cool Whip is fine, but whipped cream is AMAZING!

Serve in nice stemware for best presentation. (You can get stemware at THE DOLLAR TREE, DOLLAR GENERAL STORE or at thrift stores in your area.)


Enjoy!

No Fuss Ham (crock pot recipe)

Need a simple but DELICIOUS ham recipe for Christmas but think it will involve too much of your time watching the oven and testing for doneness?

Try this CROCK POT recipe that I found at this wonderful crock pot recipe site.

If you find yourself hosting a large family dinner in your home, this is a perfect recipe that will need no tending to- once it has started the slow cooking.

And it extremely moist. NO MORE DRY HAM!

Only a few ingredients:

7-8 pound bone-in spiral-cut ham

1 cup dark brown sugar

1/2 cup all natural maple syrup

2 cups pineapple juice



The Directions.


Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.

Now, how easy is that?

And your house will smell DIVINE!

Best Ever Cherry Tortilla "Cobbler"

Today I will be preparing this recipe for our local Morning News WSILTV 3 Station. I will be making the Apple version. YOU CAN WATCH IT HERE.
I have been making this dish (or one of the other varieties I'll mention later) for years- taking it to church socials, parties, neighborly gatherings, dinners or just for supper and I'm here to tell you that I've not taken it once to a gathering where my dish didn't return to me empty with nothing but recipe requests in it!

I'll make the cherry version for Valentine's Day, or Independence Day or Christmastime, and I'll make the apple version in the fall. I've also tried the peach, and I guess you could substitiute YOUR favorite pie filling (blueberry, strawberry, etc.)

It is very simple, just a few steps for assembly and you're on your way to making an absolutely delicious and surprisingly "from scratch" tasting "cobbler", but you will have cheated! Ssshhhh, you're secret's safe with me!

This recipe originally came to me from my cousin Angie who found it in her church cookbook when she lived in Carlsbad, New Mexico.

You will need:

1 pkg. flour tortillas (8-10)
small pkg. (4 oz.) cream cheese
2 cans Cherry Pie Filling (or flavor of your choice)
1 T. butter (for buttering baking dish)

Sauce:

1 1/2 sticks butter (do not substitiute-trust me)
1 1/2 c. sugar
1 1/2 cups water
1 tsp. Almond extract ( *If using other fillings, vanilla extract would be used)

Butter bottom and sides of 13 x 9" naking dish. Preheat oven to 350 degrees.

Spread cream cheese over tortilla.(Enough to cover, 1-2 T.)




Place about 3 T. of pie filling down center of each tortilla.


Roll up tortilla, enchilada style.

Place side by side in dish.


Add any remaining pie filling to the top of dish and set aside.





In a saucepan over med-high heat, bring butter, sugar, water and extract to a boil.
Remove from heat and pour over tortillas in dish.



Bake at 350 for about 40 minutes. Remove and let cool a few minutes before serving.

Serving suggestions:

*Serve warm with a scoop of French Vanilla Ice cream on top.
or
*Sprinkle with powdered sugar.
or
*Top with Cool Whip
You can serve hot,room temp. or cold from the fridge. It's ALL good!


*When I make the apple version, I sprinkle top with cinnamon-sugar mixture and sprinkle with nuts . After baking I drizzle with caramel Ice cream topping.


Go ahead-Give it a try with YOUR favorite pie filling or topping. If you do, be sure to come back and let me know and I'll add your link to the post!

Glazed Carrots

A delicious versatile side-dish that's perfect for a weeknight meal, or add it to your holiday dinner menu.

Only 4 ingredients- what could be more simple?

Another food I have a hard time eating in moderation. (So, sue me ;)

YOU WILL NEED:
1 (16 ounce) package baby carrots
1/2 cup butter
3 tablespoons honey
1/2 cup brown sugar

Directions:

Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes.

This makes a lot of juice, you may want to reduce the sauce just a bit, unless you're like me and know a good sauce when you taste one and choose just to savor the flavor!

Simple Homemade Alfredo Sauce

Alfredo sauce is one of those sauces that screams "COMFORT FOOD"! I can eat Fettuccine Alfredo and feel the lovin' all the way down to my toes.

This recipe is simple, but will help you gain friends and influence people! I've been making it for about 15 years and I have LOTS of friends!

Especially if there's a bit of Italian blood running through their veins.

YOU WILL NEED:

1/4 cup butter
1/4 cup flour
1 1/2 cup half and half
1 1/2 cup water
2 chicken flavor bouillon cubes
1/2 cup grated Parmesan cheese

Melt butter in saucepan over medium heat., stir in flour until well blended. Gradually stir in half and half, water and bouillon cubes. Cook, stirring constantly until sauce is slightly thickened. Stir in Parmesan and heat till just melted. Serve over hot pasta.

*Grilled chicken, steamed broccoli and diced tomatoes can also be added to make this a main dish.

Enjoy.

Upper East Side Sloppy Joe's

Okay, you're probably wondering about the name of this sandwich.

Well, I created this recipe and I live on the upper East side of town, and one of the key ingredients in this sandwich is a BarBQ sauce made right here in a Market on the Upper East side of town called EAST MAIN MARKET!



The sweet and tangy Hickory Smoke Flavored BarBQ sauce is extraordinarily good. It will be a new staple when I shop there from now on.

I shop the EAST MAIN MARKET especially for the large selection of delicious freshly cut deli meats, and the owner Trevier Minton, also carries many of the products from THE HILL in St. Louis. (If you ever visit St. Lou and you don't go to THE HILL...well, you've missed out! It is an authentic Italian Village with THE BEST restaurants and little grocers this side of Sicily!

Anyway, this is not an Italian dish, but one I created for my sons when they still lived at home. Big AL and I still enjoy a good sloppy Joe every now and then, and it is a very affordable main dish when you must feed a crowd for an informal gathering.

YOU WILL NEED:

1/2 cup EAST MAIN MARKET KANSAS CITY STYLE BBQ SAUCE
2 T. ketchup
2 T. brown sugar
1 1/2 lb. ground beef or turkey
1/2 cup chopped onion (I used Vidalia, because that's my onion of choice)
1/4 cup finely chopped green pepper (you can use more but my fellas aren't lovers of green pepper)

Brown beef with onion and green pepper. Drain any grease. Add rest of ingredients and stir till mixed well and simmer about 20 minutes.

I served these with whole wheat hamburger buns, sprinkled with shredded cheddar and dill pickle slices. Corn on the cob and baked beans on the side.

Enjoy.

*About the sauce: I paid $2.49 for my 21 oz. bottle at the market. I'm sure Trevior would ship a bottle or two if you would like to try it with you covering the shipping and handling ,of course.

His address is:

East Main Market
1006 East Main St.
West Frankfort, Ill. 62896

Phone # is 618-932-2438.

"Tell him Sherri sent ya'!"

3- way Tex Mex Filler

This is a simple recipe that can be used to:

1. Fill a burrito or taco (just top with your other favorite ingredients).
2. Use as a dip (Scoop with tortilla chips).
3. Use as a soup base (add beef broth).

You will need:
1/2 lb. ground beef
1 can black beans, drained
1 can Rotel (green chilis and tomatoes)
1 pkg. taco seasoning mix
3/4 cup water
1/4-1/2 cup chopped onions (I used Vidalia because I like the sweetness of this onion to balance the other spicy ingredients)

Brown beef and drain. Add all other ingredients and simmer (stirring occasionally) till most of the liquid has gone and mixture is pretty thick.

Serve in your favorite Tex Mex recipe.