I love small fingerling potatoes. They are so easy to make and will go with just about any meal.
Roasted Fingerling Potatoes & Carrots
1 pkg. fingerling potatoes
1 small bag baby carrots
2 Tbsp. Sea Salt
2 Tbsp. Ground Pepper
1 tsp. Rosemary
1/8 cup Olive Oil
Place potatoes and carrots on a oven-proof baking rack. Spread them out evenly and sprinkle with the seasonings. pour the Olive Oil over the vegetables and then toss them gently to coat all. Bake in a 350 degree oven for approximately 40 minutes (more or less depending on your oven). Test with a fork at 30 minutes and if one of the larger potatoes is done, then remove from oven.
Note: You can also add additional vegetables such as: Bell Pepper slices, Onion slices, Eggplant slices, or any other root vegetable that you like.
Enjoy!
Instead of dumplings, try Gnocchi in your chicken soup. This is an easy recipe that uses pre-baked chicken from the grocery and packaged gnocchi. Oh, you could take the hard way around and make your gnocchi from scratch, but this is so good, why bother?
Chicken Soup with Gnocchi
1 whole baked chicken from the deli of your local grocery store
2 boxes of chicken broth or homemade stock (about 4 to 5 cups)
2 cups water
2 Tbsp. ground pepper
1 tsp. sea salt
1 package of Gnocchi from the grocery store
Remove skin and pull chicken off the bone. Shred with your fingers and place it in a large stock pot. Add the chicken broth, water, pepper, sea salt and bring to a boil over medium heat. Reduce heat to a simmer and add Gnocchi. Allow this to cook for at least 40 minutes on low so that the Gnocchi is done. You will know when it is done because it will rise to the top.
I usually cook it for another 10 to 12 minutes after it rises because I like it soft and more dumpling-like.
Enjoy!
FLORENTINES 
Florentines are possibly my all-time favorite cookie...and they are so very easy to make. These crispy little almond cookies with a light coating on one side of chocolate (I use white chocolate) are addictive, so be warned!
Florentines
2 Tbsp. light corn syrup
3 Tbsp. all-purpose flour
3/4 cup sugar
1/2 tsp. hazelnut flavoring (can use vanilla)
1 cup almond slices (chopped finely)
3 Tbsp. evaporated milk
5 Tbsp. real butter
5 oz. melted chocolate. I use almond bark because it goes fantastic with these cookies.
Parchment paper
Preheat oven to 350 degrees.
Chop up the almonds to small pieces. Mix with the flour and set aside.
In a saucepan, melt butter and then add sugar, syrup and evaporated milk. Bring to a boil and boil for 2 to 3 minutes, stirring often so it does not stick. Remove from heat and add flavoring.
Combine with the flour and almonds. Mix together well and set aside for 15 minutes or so until it is cool enough to handle and roll into balls. (or you can just use a spoon) Make tiny balls, about the size of a marble, and place them on a cookie sheet covered in parchment paper (this is important because they stick easily), about 3" apart because they really spread out.
Bake for about 10 to 12 minutes each in a preheated 350 degree oven. Allow to cool 5 minutes on the cookie sheet, then remove to a cooling rack. Once they are cool enough to handle, dip them in chocolate or drizzle it across the back of the cookie. Let cool completely. Can be stored up to 2 weeks in a seal-tight container.
Enjoy!
I had never made couscous in my life, so I used a boxed version. I bought the Veggie Couscous and it was very good. The beef....that's all me!
Sautéed Beef over Couscous
1 box Veggie Couscous - prepared according to directions
1 eye of round steak, cut into very small, thin slices
1 green bell pepper, sliced into very thin slices (seeds removed)
1 small white onion, sliced into very thin slices
2 Tbsp. Worcestershire sauce
2 tsp. minced garlic
2 Tbsp. real butter
1/4 cup soy sauce
1 Tbsp. ground pepper
1 tsp. sea salt
1 Tbsp. Italian Seasonings
Water - Enough to keep the meat constantly covered until time to make the gravy
1/2 cup mushroom slices (optional)
1/4 cup of water + 2 heaping Tbsp. cornstarch to thicken gravy
Cut beef into very small, thin slices. Melt butter in a deep skillet and add beef, bell pepper slices and onion. Saute' for a few minutes to brown the beef. Add Worcestershire, garlic, soy sauce, seasonings and enough water to cover the meat. Cook over medium heat for about 2 hours. Check about every 15 or 20 minutes to make sure the water has not boiled away. If it does, just continue to add more hot water.
Once the meat is fork tender, allow some of the water to boil away by removing the lid. Once it is reduced to about 1/2 of what it was, thicken the gravy by adding a mixture of 1/4 cup water and 2 heaping Tbsp. cornstarch. Stir immediately until it thickens. Remove from heat and serve over the Couscous..
Enjoy!
I use Imitation Crab Meat for this dip, but it is fantastic with real crab...just expensive!
Crab Alfredo Pasta
1 cup imitation Crab Meat
2 cups wide egg noodles + 1 tsp. salt
3 cloves garlic, minced
1 Tbsp. lemon juice
2 Tbsp. ground pepper
1 tsp. sea salt
2 Tbsp. real butter
1 can Evaporated Milk
1 cup shredded parmesan cheese
1/4 cup water mixed with 1 heaping Tbsp. cornstarch
Bring 4 cups of water to a boil in a saucepan. Add 1 tsp. salt and 2 cups wide egg noodles. Boil until noodles are almost, but not quite done. Drain off all water.
In a deep skillet, melt 2 Tbsp. real butter. Add garlic, crab meat, pepper, salt and lemon juice. Saute' for about 5 minutes to get the garlic infused into the butter and crab meat. Add 1 can of Evaporated milk. Bring back up to almost a boil and then add 1/4 cup of water mixed with 1 heaping Tbsp. cornstarch to thicken. Stir, remove from heat and immediately add the boiled, drained noodles. Stir well to combine. Serve topped with shredded parmesan cheese.
Enjoy!
This dish is much like Egg Salad, but smoother and creamier. It is a fantastic dip to take to a pitch in or a holiday meal. My husband says we don't give the devil credit for anything, so we call it Angel Eggs Dip
Angel Eggs Dip
6 boiled, peeled eggs (use the 10 minute rule below)
2 Tbsp. Dijonnaise (mayo/mustard blend)
1/2 Mayonnaise (more or less)
1/4 finely chopped onion (optional)
1 Tbsp. ground pepper
1 tsp. sea salt
Sprinkle top with paprika if desired (optional)
Hard-boil eggs according to this 10 minute rule and they will peel like a charm:
10 minute rule: Place 6 eggs in cold water that just covers the eggs. Place the pan on the stove over medium/high heat. Bring the water to a boil and then start timing 10 minutes. Turn the heat off and let the eggs sit in the pan for 10 minutes. Drain water and shake the eggs briskly around the pan to loosen the shells. They will peel right off!
Place peeled eggs in the food processor and pulse until they are a fine chopped consistency. Place in a bowl and stir in the Dijonnaise and Mayonnaise. Mix in the onion, pepper and salt. Sprinkle top with Paprika if desired.
Serve with Crackers or on Crescent Rolls. Enjoy!
This corn is probably the best corn I have ever made. It is creamy, a little sweet, and very buttery. You will love it!
Cream Cheese Corn
2 cans of whole kernel corn (drained completely) *or fresh corn off the cob - about 4 ears*
4 Tbsp. real butter
2 heaping Tbsp. whipped cream cheese
2 Tbsp. pepper (more or less)
1 Tbsp. sea salt
Melt the 4 Tbsp. real butter in a skillet over medium heat. Add the corn, salt and pepper. Fry the corn in the butter for about 4 minutes. Stir in the cream cheese until all is blended. Reduce the heat and cook, stirring occasionally, for about 6 minutes. The corn will be crispy to the bite, but also tender.
The cream cheese just adds a little sweetness, but not too much. I add a lot of pepper to this recipe because the spice of the pepper is a good contrast to the sweetness of the cream cheese.
Enjoy!
These are really scrumptious although they look kinda ugly! Try them for a different side dish....an alternative to fried or mashed potatoes. We had them with T-Bones the other night. They freeze really well too.
Homemade Cheesy Tater Puffs
2 to 3 medium potatoes, peeled
1/2 cup shredded Cheddar cheese or Pepperjack if you like it spicy!
1 tsp. cornstarch
1/4 onion, diced or I like to use the French Fried Onions in the can (about 4 Tbsp)
4 cups oil for frying (I use canola)
Peel and wash 2 to 3 medium potatoes. Place them in a deep pot and cover with water. Bring water to a boil over high head and boil for about 8 minutes. You just want to par-boil them and not get them done completely.
Shred the potatoes using a box-type grater. Place grated potatoes in a bowl and add 1 tsp. cornstarch. Stir well and then add cheese. Stir to mix. I like to add French Fried Onions to mine, but you can also dice up 1/4 of an onion. The French Fried Onions give these a nice crispy texture.
Mix all ingredients well and using your hands (spray with cooking spray so the cheese doesn't stick to your hands), form them into small round balls. If you have the time, it is best to freeze these for about 1 hour at least before you drop them in the grease. It helps them hold together.
Drop into hot oil about 375 degrees. Turn them once or twice to make sure they get done on all sides.
Remove to a paper-towel and salt to taste.
Enjoy!
Since I'm not really much of a veggie eater, I try to incorporate them into some of the dishes I cook, so that I at least get some of my veggies! This recipe is very hearty and my husband really liked it.
Steak, Rice & Broccoli
1 small round steak or flank steak
2 stalks of broccoli, stems removed and heads chopped
1 cup white rice
2 cans beef broth
1 to 2 cups of water (as needed)
2 Tbsp. real butter
1 tsp. salt
1 Tbsp. ground pepper
Slice steak into small, thin strips about 1" long. In a deep skillet, melt butter and then add the steak. Saute' for about 8 to 10 minutes until the steak is browned and cooked through. Add 2 cans of beef broth, salt and pepper. Bring to a boil and then reduce heat to medium. Cover with a lid and cook for about 15 minutes to tenderize the meat. Check occasionally to make sure the beef broth has not reduced too much. If it has, add some water (about 1/2 cup at a time).
Remove lid and add 1 cup of white rice and the chopped up broccoli. Add additional water (about 1 cup), replace lid and cook for about 10 minutes (until rice is cooked through). Again, keep an eye on the liquid level and add water if you need to. Once the rice is completely cooked, remove and serve.
This is a really good one-pot meal! Enjoy...
This is a great casserole that has so much flavor. I love Twice-Baked Potatoes and this incorporates that recipe plus some protein (burger)
Burger & Twice Baked Casserole
2 lb. ground chuck
1/2 diced medium onion
6 medium potatoes
1/2 stick real butter, melted
1/4 cup sour cream
2/3 c. evaporated milk
2 cups shredded cheddar cheese
4 green onions, finely diced
1 tsp. Oregano
1 Tbsp. ground pepper
1 Tbsp. salt
Brown ground chuck and onion in a skillet. Drain. Peel and dice potatoes into large chunks. Boil in 3 quarts of water until the potatoes are almost, but not quite done. Drain.
Spray a baking dish at least 9x9 with cooking spray. Add the drained ground chuck to the casserole dish. Add about 1/2 cup of the cheese on top of the meat. Place the potatoes on top of the meat in an even layer. In a bowl, with a fork, beat 2/3 cup evaporated milk, melted, cooled butter, oregano, salt, pepper and sour cream together. Pour over top of the potatoes. Top with the remaining 1 1/2 cups of cheese. Sprinkle with the green onions.
Bake on 375 degrees for about 35 to 40 minutes - until the cheese is melted and the potatoes are lightly browned on top.
Top with additional sour cream when served.
Serve and Enjoy!
