January 17th is the Feast of Saint Anthony the Abbot and the blessing of domestic animals. Saint Anthony the Abbot was a hermit-saint in the fourth century who died in the deserts of Egypt.
Continue reading “The Feast of Saint Anthony and Hot Buttered Rum”
Have you ever had a Lasagna Roll-Up? These things are awesome! Great for supper time, pretty as an appetizer or to serve up something different at your next pot luck. I’ve made Lasagna Roll-Ups using just an Italian Cheese filler, with Italian Sausage, a traditional meat filling and with today’s share, cooked chicken. Any cooked chicken will do, from last night’s left over roasted chicken to a rotisserie chicken from your local deli.
Continue reading “Chicken and Italian Cheese Stuffed Lasagna Roll-Ups”
Coming up with something blog worth every day isn’t exactly easy. There’s the recipe, the sampling, the back story to write. I strive for two new postings every day. Last year, I managed a whopping 690 posts. Wow, that’s a lot of words!
It seems from Thanksgiving to New Year’s, the home cook is going ninety to nothing. Big meals, little meals, pot lucks, gifts from the kitchen, cocktail hour. It’s a never ending list of delicious to dos. January is a welcome time to slow down. Sip hot coco. Sit by the fire. Enjoy the moment. Still, the family has to eat, right? So give em pizza!
This dish is a simple twist on the usual Italian Meatball Sandwich. Instead of a marinara sauce or spicy pasta sauce, the sauce is a jar of Pizza Sauce. The Meatballs themselves come from the freezer (how convenient) – Johnsonville Italian Meatballs. Leave it to those sausage experts over at Johnsonville to come up with a delicious, handy frozen meatball packed with Italian goodness.
Pizza Sub Meatball Sandwiches
1 large Jar Pizza Sauce
16 Johnsonville Italian Meatballs, frozen cooked (from 16-oz bag)
4 hoagie buns, split
1 cup shredded pizza cheese blend
In 2-quart saucepan, heat cooking sauce and meatballs over medium heat about 15 minutes, stirring occasionally, until thoroughly heated. Remove meatballs from sauce and set aside, leaving the warm sauce in the pot.
Split each hoagie bun. Brush top and bottom of bun with pizza sauce. Sprinkle a little pizza cheese on each half. Place 4 meatballs into each sandwich. Top with more cheese.
Place sandwiches on a foil-lined baking sheet. Pop under the broiler just long enough for cheese to melt.
Serve and enjoy!
At first, I felt very intimidated when I sat down to plan a special menu for MLK Day. After all, I am viewed as a white woman by the world around me. My father is a mix of native American and Irish-English decent. My mother came from Filipino-Spanish ancestry with a dash of Chinese for good measure. While I consider myself to be a Heinz-57, I am perceived as a white woman. An old white woman who can still remember a time when “Whites Only” was the norm. An old white woman whose education began in a school without “color” and all the faces looked like mine. What could I possible understand about honoring a man of such greatness?
Let’s talk coffee for a moment. Years ago, I use to get this wonderful Vienna Roasted Coffee that had a hint of cinnamon. The beans themselves were roasted with cinnamon, giving a flavor that was oh so divine! The beauty of a bean that has been roasted with cinnamon is that you can use it in a French Press. (Try sticking a “stick” of anything into a French Press and – well let’s just say there is no “press” to the “press”. Cannot be done.
I have heard of dump cakes. This is the first time I’ve heard of dump soup. It reminded me a lot of my Five Easy Steps to Italian Chicken Soup, only much easier. All it takes is a can opener, a stove and a pot (or a microwave and a big bowl).
Continue reading “Six-Can Dump Soup”There are a number of reasons why people start blogs . . . it’s a creative outlet that doesn’t require much in the way of discipline. Having attempted to write a fictional novel based on fact, I can attest first hand that unless you can lock yourself away in a study someplace, it’s easy to become distracted and wander off. Blogging, sharing recipes or thoughts of the moment – whatever – can be accomplished despite the distractions and demands of life in general. You can wander off, returning when ready and pick up where you left off.
The beauty of these moist barbecued Chicken Breasts (besides cooking up with the veggies) is that you can grill or bake your little packages of flavorful delights. The prep work is minimal, a little chopping, slapping on the sauce and folding the foil packets. Then it’s just a matter of cooking indoors or out.
Continue reading “Barbecue Chicken and Vegetable Foil Packs Be it Summer or Winter”Calling your family to breakfast can mean just about anything. A bowl of cereal, some eggs and toast or even a big stack of pancakes. Call your family to brunch, and suddenly breakfast takes on a whole new meaning. Pastries, and fancy eggs and sparkling glasses of champagne with a splash of juice. Linen napkins and delicate china. Brunch is something special, something elegant and elevated above the norm. Brunch makes Sundays extraordinary.
Continue reading “Wine and Cheese Omelette Casserole”Sundays are special and Sunday Suppers should be special, too. Years ago I resolved to make my family Chicken on Sundays. It was how I grew up. Fried Chicken for Sunday supper during warm weather, Roasted Chicken when it was cold outside. That pledge to the past did not last long. I still like to resurrect childhood recipes few months, but eating fried chicken every week for months on end got old really fast.
Let’s start by saying that ribs cooked in a crock pot means two things – meat so tender it is falling off the bone, and getting your barbecue fix regardless of the weather outside.
Continue reading “Barbecue Baby Back Pork Ribs right from your Crock Pot”
How’s the weather in your neck of the woods? As I sit here, sipping my morning coffee and looking out the dining room window, I see just how foggy today is going to be. Cold and damp. It’s one of those mornings when you just want to snuggle under the blankets and hibernate. It’s also one of those mornings that makes you dream of big bowls of soup. Yeah, soup. I love soup on foggy days, don’t you?
Taco Chicken Soup with Rice-A-Roni
2 Cups cooked Chicken meat
1/2 White Onion, Chopped
2 Cups Mexican Corn
3 Cups Chicken Stock
1 Box Chicken Rice-A-Roni
Salt to taste
Pepper to taste
1 tablespoon Celery Salt
1 tablespoon Taco Seasoning
2 Tablespoons Tomato Paste (from tube) Continue reading “Taco Chicken Soup with Rice-A-Roni”
Aren’t these stuffed pasta shells pretty? These delicious shells are bursting with beefy goodness rather than swimming in a pool of pasta sauce. Don’t get me wrong. I love a good cheesy stuffed shell the same as the next guy. I also love to change things up a bit and that’s just what these shells do.
Continue reading “Diabetic Friendly Beefy Stuffed Shells – now We’re Talking!”
Hi there. How has your January been this far? Hope you got a great start to the New Year.
In my quest for more Diabetic Friendly recipes I came across this lovely side dish utilizing carrots cut into matchsticks. One of the benefits of having to think a bit more about diabetic friendly, heart healthy foods is that the entire family is along for the ride. I’ve let my guys know that I have absolutely have no intention of making two meals – one for them (not so healthy) and one for me. Thus far, everything coming out of my kitchen has been well received. I find myself to enjoying larger servings of the salads or vegetables and it’s easy to skip the desserts. My guys love it all, including the sweets. We have a balancing thing going on. Some good, some indulgent, some down right junkie. So long as you keep a level head, you’ll be fine.
These beautiful carrots are one of my favorites. They pair beautifully with Martha’s Sage Pork Chops. Hope you give them a try.
Matchstick Chive Carrots
1 pound carrots, cut into 2-inch julienne strips
1 teaspoon minced garlic
1 tablespoon canola oil
1 tablespoon butter
3 tablespoons minced chives
Chives for garnish if desired
Peel and julienne cut carrots.
In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender.
Arrange carrots on a serving platter. Sprinkle with chives and enjoy.
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