Install Theme

Your web-browser is very outdated, and as such, this website may not display properly. Please consider upgrading to a modern, faster and more secure browser. Click here to do so.

Cooking Spray

Feb 20 '12
Cranberry Relish My sister makes this one every year for the holidays. Just wouldn’t be the same without it  
 Ingredients 
 
1 Bag Cranberries 
 1 Valencia Orange 
Orange Zest 
 3 Tablespoons Sugar 
 Ginger Zest 
 
Directions  
 Combine all ingredients in a food processor, serve cold. 

Cranberry Relish 
My sister makes this one every year for the holidays. Just wouldn’t be the same without it  

Ingredients

 

1 Bag Cranberries

1 Valencia Orange

Orange Zest

3 Tablespoons Sugar

Ginger Zest

 

Directions  

 Combine all ingredients in a food processor, serve cold. 

Feb 1 '12
Lemon Gnocchi with spinach 

Ingredients 
 
             1 cup frozen baby peas (frozen)
             1/2 cup heavy cream
             1/4 teaspoon dried hot red-pepper flakes
             1 garlic clove, smashed
             3 cups packed baby spinach
             1 teaspoon grated lemon zest
             1 1/2 teaspoons fresh lemon juice
             1 pound dried gnocchi
             1/4 cup grated parmesan
Directions 
Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
 
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
 
Meanwhile, cook gnocchi in a pasta pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
 
Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Lemon Gnocchi with spinach 


Ingredients

 

            1 cup frozen baby peas (frozen)

            1/2 cup heavy cream

            1/4 teaspoon dried hot red-pepper flakes

            1 garlic clove, smashed

            3 cups packed baby spinach

            1 teaspoon grated lemon zest

            1 1/2 teaspoons fresh lemon juice

            1 pound dried gnocchi

            1/4 cup grated parmesan

Directions

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

 

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

 

Meanwhile, cook gnocchi in a pasta pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

 

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Jan 25 '12
Thanksgiving Turkey ITS F’n AMAZING!
 
Ingredients
                         1 (12 pound) whole turkey
          6 tablespoons butter, divided
          4 cups warm water
          3 tablespoons chicken bouillon
          2 tablespoons dried parsley
          2 tablespoons dried minced onion
          2 tablespoons seasoning salt

Directions
Preheat oven to 350 degrees F. Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone’s favorites.
Place turkey in a Roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey as well as any other seasoning. (this was so long ago I honestly forgot what I used, sorry).
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F. I added a little more of the above water mixture (like a baste) because I was paranoid about it being dry. For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Thanksgiving Turkey
ITS F’n AMAZING!

 

Ingredients

                         1 (12 pound) whole turkey

         6 tablespoons butter, divided

         4 cups warm water

         3 tablespoons chicken bouillon

         2 tablespoons dried parsley

         2 tablespoons dried minced onion

         2 tablespoons seasoning salt

Directions

Preheat oven to 350 degrees F. Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone’s favorites.

Place turkey in a Roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat.

In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey as well as any other seasoning. (this was so long ago I honestly forgot what I used, sorry).

Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F. I added a little more of the above water mixture (like a baste) because I was paranoid about it being dry. For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Jan 24 '12

WOWSERS

Ok, so I realized today its been forever since I posted…. before the holidays? frickin silly…. anyway I have been super busy with the holidays and the end of school, and a move from the south back to the northeast. regardless IM BACK! I will start trying to get back into a weekly routine hopefully being able to stock pile recipes for my next few month break… in March. 

Nov 24 '11

Red Cabbage.

I forgot to take a picture… 

I made this with the Rouladen. 

 Ingredients:

1 medium head red cabbage, cored and sliced

2 large tart apples, peeled and sliced

1 medium sweet onion, sliced and separated into rings

   1 1/2 cups water

1 cup cider vinegar

1/2 cup sugar

         1 tablespoon butter

1 teaspoon salt

6 whole peppercorns

2 whole allspice

2 whole cloves

1 bay leaf

2 teaspoons cornstarch

2 teaspoons cold water

 

Directions:

In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

 

Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nov 22 '11
Rouladen. 
FAMILY RECIPE! 
This is by far and away one of my favorite meals. My father makes it the best this was my first attempt at it, it came out ok. I still need to figure out his secret. 
Ingredients:
Meat - Beef, Venison - boneless and pretty lean,
you want to wind up with something about 3-4 inches wide by 5-6 inches long.
Bottom Round Roast would work well.
Dill pickles ( spears ) - cut spears in half or thirds long way
Carrots - cut about the same size as pickles
Onions - slice and cut about the same as above
Bacon - about half a slice per Roulade
Gulden’s mustard
Salt and Pepper
Oil - Canola (DO NOT USE OLIVE OIL) 
Round Toothpicks
Brown Gravy mix, fresh mushrooms (sliced)
 
Directions:
Slice meat 3/8 thick pound to 1/4 to 1/8 inch thick
Lay meat out flat, spread one side with Mustard, sprinkle with salt and pepper
On one side, place pickle, onion, carrot, and bacon - should stick out both sides
Roll and fasten with Toothpicks, usually need 2 to 3 per Roulade - try to stay consistent - easier when eating to count
 
Heat oil in frying pan - add a drop of water - when hot should sizzle
Place Roulades in hot oil, brown all sides (3-5 mins a side) - Cover, will splatter
Will make more juice, but add equal oil and water as you go - don’t let pan dry - it will burn.
Ultimately, carrot and onion should be soft, bacon cooked, but will not get crispy.
Once you have the timing, all will be the same.
 
Cook all Rouladen the same and remove from pan
Mix Brown Gravy mix per instructions in frying pan, add mushrooms, simmer until done
Add back in all the Rouladen, let them simmer another 15-25 minutes in the gravy.

Rouladen.

FAMILY RECIPE!

This is by far and away one of my favorite meals. My father makes it the best this was my first attempt at it, it came out ok. I still need to figure out his secret.

Ingredients:

Meat - Beef, Venison - boneless and pretty lean,

you want to wind up with something about 3-4 inches wide by 5-6 inches long.

Bottom Round Roast would work well.

Dill pickles ( spears ) - cut spears in half or thirds long way

Carrots - cut about the same size as pickles

Onions - slice and cut about the same as above

Bacon - about half a slice per Roulade

Gulden’s mustard

Salt and Pepper

Oil - Canola (DO NOT USE OLIVE OIL)

Round Toothpicks

Brown Gravy mix, fresh mushrooms (sliced)

 

Directions:

Slice meat 3/8 thick pound to 1/4 to 1/8 inch thick

Lay meat out flat, spread one side with Mustard, sprinkle with salt and pepper

On one side, place pickle, onion, carrot, and bacon - should stick out both sides

Roll and fasten with Toothpicks, usually need 2 to 3 per Roulade - try to stay consistent - easier when eating to count

 

Heat oil in frying pan - add a drop of water - when hot should sizzle

Place Roulades in hot oil, brown all sides (3-5 mins a side) - Cover, will splatter

Will make more juice, but add equal oil and water as you go - don’t let pan dry - it will burn.

Ultimately, carrot and onion should be soft, bacon cooked, but will not get crispy.

Once you have the timing, all will be the same.

 

Cook all Rouladen the same and remove from pan

Mix Brown Gravy mix per instructions in frying pan, add mushrooms, simmer until done

Add back in all the Rouladen, let them simmer another 15-25 minutes in the gravy.

Nov 18 '11
Schnitzel 
FAMILY RECIPE!
Ingredients:
1.5 pounds pork loin, Cut as thin as possible, then pound until 1/8 inch thick (similar to scaloppini)
1/4 cup flour
3 large eggs, lightly beaten
1 cup dry breadcrumbs (Panko works but, is not recommended) 
Salt and freshly ground black pepper
3 tablespoons canola oil (do not use olive oil, adds a horrible flavor) 
3 tablespoons butter
1 lemon
 
 
Directions: 
Place flour, eggs, and breadcrumbs in 3 individual shallow dishes.
Season pork with salt and pepper. Dredge in flour, dredge through egg,
then dredge in the breadcrumbs. 
 
Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes.  Depending on how many schnitzels you make you may need to line a cookie sheet with paper towels and keep in a warm oven (maybe 250) to keep the finished ones warm.  
 
Serve with lemon wedges (traditional) and/or applesauce (how I had it as a kid) 

Schnitzel 

FAMILY RECIPE!

Ingredients:

1.5 pounds pork loin, Cut as thin as possible, then pound until 1/8 inch thick (similar to scaloppini)

1/4 cup flour

3 large eggs, lightly beaten

1 cup dry breadcrumbs (Panko works but, is not recommended)

Salt and freshly ground black pepper

3 tablespoons canola oil (do not use olive oil, adds a horrible flavor)

3 tablespoons butter

1 lemon

 

 

Directions:

Place flour, eggs, and breadcrumbs in 3 individual shallow dishes.

Season pork with salt and pepper. Dredge in flour, dredge through egg,

then dredge in the breadcrumbs.

 

Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes.  Depending on how many schnitzels you make you may need to line a cookie sheet with paper towels and keep in a warm oven (maybe 250) to keep the finished ones warm.  

 

Serve with lemon wedges (traditional) and/or applesauce (how I had it as a kid) 

Oct 28 '11

Apologies

Ok , I would like to apologize to everyone for not post very often over the past month.  Work and school have been getting in my way.  Unfortunately I do see any hope for work and school to chill out for another month or so. I am moving onto a night shift and haven’t figured out how I am going to work meals yet so maybe once I do I can start posting more often.
            P.S. as always I want to continually apologize for my horrible photography skills. All of these photos are taken just after I throw a plate together and am about to eat it, I pull out my phone and snap a quick picture. I don’t spend a lot of time plating or with the photography aspect of my posts (trust me, the recipes are still good) 

Oct 10 '11
Brats
Ingredients: 
4 cups beer (not dark)
1/4 cup Bavarian mustard
2 tablespoons ketchup
4 large onions
12 uncooked bratwursts
6 hard rolls, halved and well buttered
 
 
Direction:
In a large deep heavy skillet stir together beer, mustard, and ketchup.
Cut 1 onion into thick slices and add to beer mixture.
Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.
Prepare gill.
Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.
Grill bratwursts with onion slices on an oiled rack, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through.German Potatoes Salad: 
   
 
Ingredients:
4 pounds unpeeled medium-size red-skinned potatoes
4 1/2 tablespoons olive oil
3 tablespoons malt vinegar or white wine vinegar
1 tablespoon Dijon mustard
6 rendered bacon fat
Coarse kosher salt
6 tablespoons lager beer, divided
2 1/2 cups finely chopped red onions, divided
1/3 cup chopped fresh chives
 
Directions
Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain. Refrigerate potatoes.
 
Cut potatoes into 1/2-inch cubes (do not peel). 
 
Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette. Heat 6 tablespoons lard in a large nonstick skillets over medium-high heat. Add the potatoes to the skillet; sprinkle with coarse salt. Sauté until potatoes begin to brown, stirring frequently, about 7 minutes. Add beer, then red onions to potatoes; cook until beer evaporates, stirring occasionally, about 1 minute. Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes.
 
Pour vinaigrette over potatoes and toss to coat. Remove from heat. Season to taste with salt and pepper. Transfer all potatoes to large bowl. Sprinkle with chives.

Brats

Ingredients:

4 cups beer (not dark)

1/4 cup Bavarian mustard

2 tablespoons ketchup

4 large onions

12 uncooked bratwursts

6 hard rolls, halved and well buttered

 

 

Direction:

In a large deep heavy skillet stir together beer, mustard, and ketchup.

Cut 1 onion into thick slices and add to beer mixture.

Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.

Prepare gill.

Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.

Grill bratwursts with onion slices on an oiled rack, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through.


German Potatoes Salad: 

 

Ingredients:

4 pounds unpeeled medium-size red-skinned potatoes

4 1/2 tablespoons olive oil

3 tablespoons malt vinegar or white wine vinegar

1 tablespoon Dijon mustard

6 rendered bacon fat

Coarse kosher salt

6 tablespoons lager beer, divided

2 1/2 cups finely chopped red onions, divided

1/3 cup chopped fresh chives

 

Directions

Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain. Refrigerate potatoes.

 

Cut potatoes into 1/2-inch cubes (do not peel).

 

Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette. Heat 6 tablespoons lard in a large nonstick skillets over medium-high heat. Add the potatoes to the skillet; sprinkle with coarse salt. Sauté until potatoes begin to brown, stirring frequently, about 7 minutes. Add beer, then red onions to potatoes; cook until beer evaporates, stirring occasionally, about 1 minute. Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes.

 

Pour vinaigrette over potatoes and toss to coat. Remove from heat. Season to taste with salt and pepper. Transfer all potatoes to large bowl. Sprinkle with chives.

Oct 7 '11
Sauteed Kale:

Ingredients 
 1/4 cup olive oil
 1/2 cup finely chopped shallots (about 2 large)
 4 garlic cloves, minced
 2 tablespoons drained capers, chopped
 Coarse kosher salt
 
 
Directions
Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. 
 
Can be made 6 hours ahead. Cover and chill.
 
Heat oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. 

Sauteed Kale:

Ingredients

1/4 cup olive oil

1/2 cup finely chopped shallots (about 2 large)

4 garlic cloves, minced

2 tablespoons drained capers, chopped

Coarse kosher salt

 

 

Directions

Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale.

 

Can be made 6 hours ahead. Cover and chill.

 

Heat oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper.