Watergate Salad

 

Okay I'm cheating. (This is actually my grandmother's version.) To be honest, I think hers is way better than the original Watergate Salad.  I've also included a copy of her original recipe

2 eggs, beaten 

½ cup sugar 

Dash salt 

1 cup whipped cream 

1 large can fruit salad, drained, reserve liquid 

7 cherries, halved 

1 can orange mandarin, drained, reserve liquid 1

 small can pineapple chunks, drained, reserve liquid 

1-2 bananas, sliced and sprinkled with lemon juice 

10-15 grapes, halved 

1 pkg. small colored marshmallows 

1 cup chopped walnuts 

½ cup coconut flakes 

Heat juices, eggs, sugar and salt in sauce pan; cook until thickened and bubbly. Stir often. Cool and fold in cream. Set aside. Combine remaining ingredient and gently mix well. Pour dressing over top and fold the fruit in to blend. If desired, sprinkle with tinted coconut, and scoop a dollop of mayonnaise tinted with cherry juice and flavored with honey on top of the salad before serving.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Veggie Egg

 

1 egg

½ zucchini, slice or spiralized

2 cups fresh spinach

4-5 slices of fresh mushrooms

¼ cup black beans (today I used leftover rice because I didn't have beans)

Sriracha sauce

In a small skillet sauté zucchini and mushrooms for about 2 minutes, add beans(or rice) and place spinach over top.  Cover and let steam about 3 more minutes. Crack egg in center, cover and let steam about 2 minutes. Slide on to plate, top with sriracha sauce and serve with your favorite beverage.

Enjoy ♥

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Scampi

 

Oddly enough it just so happens we have two pasta recipes in a row.  Tall Cool ☺ne is not a fan of pasta, but me, I probably could eat it every day.  I love pasta, but it makes your butt big (lol).  This was my first go at shrimp scampi.  I think it would be wonderful with scallops or even chicken if you don't like seafood.  It's wicked easy and wicked quick to make.

8 oz. pasta cooked according to package directions. (I used fettuccini)

1 lb. large shrimp, peeled & deveined (I used Argentina shrimp)

½ onion, finely diced

1 head garlic, minced (I like a lot of garlic)

2 tbsp. butter

2 tbsp. extra virgin olive oil

½ cup white wine

1 lemon

2-3 tbsp. chopped fresh parsley

Grated parmesan (optional)

Have your pasta all cooked, drained and set aside.

Melt butter and olive oil in skillet over medium heat, add onion and garlic and cook for about 3-4 minutes, stirring often.  Add shrimp and sauté 2-3 minutes. Pour in wine and squeeze lemon juice over shrimp. Toss with hot pasta, sprinkle with chopped parsley and fresh parmesan.  

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Ravioli

 

So I found these lobster stuffed ravioli the other day at the grocery store and thought these will be perfect for the ravioli carbonara that I make.  But I wanted to try them first to see what they taste like and I had heard of fried ravioli but never made it.(Okay, I lied.  After going through my archives, apparently I have made it.)  A lot of recipes call for dipping it in an egg mixture then a bread crumb mixture.  I really just wanted to taste the lobster inside so I skipped that and went for air frying without anything. To be honest I couldn't taste the lobster so I think next time I will use the original recipe and dip them before frying.

16 frozen ravioli (your choice of flavor, they come in many different versions now)

¾ cup panko bread crumbs

1 tbsp. grated parmesan chees

¼ tsp. garlic salt

¼ tsp. black pepper

1 egg, slightly beaten

2 tbsp. milk

Fresh parsley, chopped (optional)

1 cup prepared marinara sauce, warmed

Coat air-fryer basket with cooking spray.  Preheat to 400º 

Cook ravioli according to package directions; drain, rinse with cold water, drain again and pat dry with paper towels.  (Make sure not to over cook).

In a shallow dish combine panko, chees, garlic salt, and pepper. Stir to combine.

In another dish combine egg and milk and mix well.

Dip the ravioli through the egg mixture then dredge through the bread crumb mixture. Place ravioli in a single layer in prepared basket and cook 4-5 minutes until golden and crisp.

If desired sprinkle with fresh parsley and extra cheese. Serve with marinara to dip.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!

This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!

Quinoa & Queso Snack

 

I know it's lame but the store didn't have quail and I've already done a ton of quiche.

Quickie snack fits right into the challenge

10.1 oz. bag of Chia & Quinoa tortilla chips

15 oz. jar spicy Queso

Candied jalapeños 

Tonic water with quinine 

Lime slices for garnish

Microwave the queso in small bowl for about 45 seconds.  Place chips on small platter and microwave for about 30 seconds.  Pour sauce over chips, top with jalapeño and serve with tonic water garnished with lime.  (Isn't it 5:00 somewhere?  Pass the margaritas please!

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Pork Chops

 

The simplest thing in the world to make is pork chops but too many times they come out dry, over cooked and no flavor.  Why?  Because many people don't know the secret to cooking pork chops. This is simple, easy and trust me when I say, you will never cook them another way.

2 bone-in pork rib or center-cut chops

1 tsp. vegetable oil

Salt & ground black pepper

½ tsp. sugar (it makes all the difference in browning)

Rub both sides of chops with oil and sprinkle with salt and pepper.  Sprinkle sugar on ONE side of chops.

Turn on burner to medium heat.  Place chops, sugared side down in a cold non-stick skillet (cast iron is the way to go), with bony ribs facing center.  Cook until lightly browned (4-9 minutes).  Chops should be sizzling after 2 minutes...if they are not, crank up the heat a little.  

Using tongs, flip the chops and position in same manner with bone facing center. Cover, reduce heat and cook until center of each chop registers 140º on meat thermometer (about 3-6 minutes).  Chops will barely brown on second side.  

Transfer chops to platter, tent with foil and let rest 5 minutes.  Add any juices accumulated in plate back to skillet, turn heat to high and scrap skillet to mix in any meaty pieces and salt & pepper. Adjust seasonings to your liking.  Return chops to skillet, turning to coat with juices.  

Serve chops immediately, pouring remaining juices over top.

Enjoy. ♥

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Oriental Octopus

 

27 oz. Octopus, cut into bite size pieces (I used boneless, skinless chicken breast)

½ cup pepper, chopped

1 cup carrots, diced

1 onion, chopped

½ cup fresh mushrooms, sliced

7 small dried hot chili peppers

1 tbsp. minced fresh ginger

1 tbsp. Oriental Five Spices

1 tsp. salt

3 tbsp. soy sauce

3 tbsp. dry sherry

2 tbsp. cornstarch

½ cup chicken broth

1 tbsp. red wine vinegar

1 tbsp. sugar

3 tbsp. vegetable oil

2/3 cup peanuts

 

Combine 2 tbsp. soy sauce, 2 tbsp. dry sherry, 1 tbsp. cornstarch and salt in medium bowl and mix well. Add octopus (chicken) and stir to coat.  Let stand 30 minutes to marinate.

 

Combine remaining soy sauce, sherry, chicken broth, vinegar, sugar, and cornstarch in a separate bowl or large measuring cup and mix well.  Set aside.

 

Heat 1 tbsp. oil in wok or large skillet over medium heat.  Add peanuts and cook until golden. Remove and set aside.

 

Heat remaining oil in wok over medium heat. Stir fry carrots for 3 minutes, add chili peppers and stir fry just until peppers start to darken and become aromatic. Increase heat and add octopus (chicken) and stir fry 2-3 minutes and then add ginger, Oriental spice mix, onion, and chopped peppers.  Stir fry 2 more minutes.

 

Add peanuts and mushrooms to mixture, stir cornstarch mixture then add to pan; cook and stir until sauce boils and thickens (1-2 minutes).

Garnish with fresh chives and lemon balm leaf.

Serve over rice or Raman noodles.

Enjoy ♥  

 

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Nectar

 

Sometimes it's not about food for us, this is the time of year for our little feathered friends to make their way back.  Make sure you have a clean hummingbird feeder and fill it with nectar.  Here's an easy homemade recipe.

• ¼ cup white sugar
• 1 cup boiling water

Mix sugar and boiling water together until sugar is dissolved. Cool the mixture, then fill feeder. Refrigerate leftovers.  

Your feathered friends will thank you

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Meatloaf

(Yes I am reposting)

Quick and easy never tasted so good.

1 lb. ground beef

2 eggs

½ cup Italian style bread crumbs

1 onion, finely chopped

¾ cup pre-made hollandaise sauce

1 packet beef flavored seasoning from Ramen Noodles

Combine the ground beef, eggs, bread crumbs, and onion and form into a loaf in baking dish. Stir together the hollandaise sauce and beef seasoning. Spread over the loaf and cook for one hour at 350º.

Serve with your favorite sides.

Enjoy♥      

 

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Lamb Shank

 

Braised Lamb Shank

2 lamb shanks

3 tbsp. olive oil, separated

1 tsp. kosher salt

1 tsp. pepper

1 onion finely diced

1-2 cloves garlic, minced

½ cup chopped carrots

½ cup chopped celery

1½ cups red wine

2 cups stewed tomatoes

1 cups vegetable broth

1 bay leaf

2-3 sprigs fresh thyme

Preheat oven to 350º

After patting lamb shanks dry, rub with salt and pepper.  Heat 2 tbsp. oil in large cast iron skillet over high heat.  Sear the lamb on all sides (about 5-6 minutes total).  Be sure to get all sides.

Lower heat to medium and remove lamb drain any excess fat.  Add 1 tbsp. olive oil and cook the onion and garlic just until aromatic then add celery and carrot and cook 5 more minutes.  Add remaining ingredients and stir to combine.  Add lamb shanks back to skillet and make sure they are almost covered with liquid.  Bring to a simmer over medium heat.  

Once the liquid begins to bubble, turn off heat, place cover over skillet and place in oven.  Cook for two hours.  Remove lid, check to make sure lamb is tender, if not cook with lid on a little longer, then remove and cook for an additional 30 minutes.

Once tender and cooked, remove lamb shanks and serve with mashed tatas, or your favorite sides.  Pass the sauce please.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 218 bloggers in the challenge and also check out Crackerberries.

Kugels

 

Your basic old fashion Kugels are made from potatoes, but this recipe is a little more fun.

1 cup pasta shells

1 stick butter

2 onions, chopped

3 cloves garlic, minced

1¼ cup cottage cheese

1¼ cup sour cream

1 tbsp. poppy seeds

4 eggs

½ tsp. pepper

1 tsp. salt

Put oven rack in middle position and preheat to 425°. 

Cook pasta according to package directions, drain and rinse.

In heavy skillet, melt butter over medium heat.  Brush muffin tin with some of the butter.  Add onions and garlic to butter and cook, stirring often until well browned.  Transfer buttered veggies to large bowl and stir in pasta, sour cream, cottage cheese and poppy seeds.  Lightly beat eggs with salt and pepper and add to past mixture. Spoon into prepared tins (fill to tops).  Bake until puffed and golden, 25-30 minutes.  Loosen the edges of Kugels with thin knife as soon as they come out of the oven, then let cool about 5-10 minutes before removing from the pan.  

Enjoy ♥                                                            

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 218 bloggers in the challenge and also check out Crackerberries 

Jam

 Recycling posts today .  Check out these fine Jam and Jelly recipes.

Blueberry Fig Jam

Tomato Jam

Muscadine Jam

Cranberry Fig Jam

Bread Machine Jelly 

If you want to find more jamming and canning recipes check out Canning with Crackerberries book.

This is part of the A-Z blogging challenge.  Be sure to check out some of the other bloggers in the challenge as well as Crackerberries.  

Eggplant Parmesan

 

*After yesterdays Dilly Debacle Tall Cool ☺ne said I better make something good.

1 small eggplant

2 eggs, beaten

½ cup Italian bread crumbs

¼ cup flour

2-3 tbsp. canola oil

½ cup fresh parmesan cheese

4 slices fresh mozzarella cheese

16 oz. marinara sauce

Preheat oven 350º

Wash eggplant and cut off ends.  Slightly peel (not necessary).  Slice into ¼ inch slices.  Combine bread crumbs and flour and mix well.  Dip eggplant in beaten eggs, then dredge through the bread crumb mixture.  Heat oil over high heat in large skillet.  Cook about 1½ minute flipping half way through.  Drain on paper towels.  

Layer cooked eggplant in baking dish alternating with fresh parmesan cheese, marinara sauce and mozzarella. Bake 350º for about 15 minutes, just until chees melts and sauce is bubbly.  Garnish with fresh herbs.  Serve with your favorite pasta or to make it heathy we love it with spiralized sweet potato.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries    

Dilly Salmon Loaf

1 (15½ oz.) can salmon, drained and flaked

2 cups fresh bread crumbs (great to use up some of that leftover sourdough bread in the freezer)

2 eggs, beaten

¼ cup finely chopped onion

3 tbsp. butter, melted

2 tbsp. lemon juice

½ tsp. salt

½ tsp. dill weed

Preheat oven to 350º

Combine all ingredients in large bowl and mix well.  Shape into loaf (my mother always put it in copper fish casserole pan) and place in a greased baking dish.  Bake 40 minutes.  Let stand 5 minutes and top with lemon dill sauce before serving.

 

Lemon Dill Sauce

1/3 cup butter

¾ cup mayonnaise

1 egg

¼ cup lemon juice

1 tbsp. sugar

¼ cup chicken broth

¼ tsp. dill weed

Melt butter in sauce pan and stir in remaining ingredients.  Cook over medium heat until thickened.  Do not boil.  Refrigerate leftovers.

Just a side note: This is not one of my better recipes. I was struggling with something for D and Dill came to mind.  I thought of doing a dill egg salad sammich and probably should have went with that idea.  Sometimes when a thought comes to mind, stick with it... don't second guess yourself.  Tall Cool ☺ne said I had to include a disclosure with the post.  I told him salmon is an acquired taste and some people might like it.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries 

 

Veggie (GREEN) Pork Stir-Fry - Feeding the Flock 23

14 oz. (just under 1 lb.) pork tenderloin, cubed

¼ cup flour

1½ tsp. salt

Canola cooking oil 

1 cup veggie stock

2½ cups broccoli florets

1 green pepper, chopped (I should have used red to add more color)

1 onion, peeled, chopped

4 stalks celery, chopped

½ cup soy sauce

2 tbsp. rice vinegar

Place the flour and salt in zip lock bag.  Add pork to the bag and shake to coat well.

In large skillet or WOK, add 2-3 tbsp. cooking oil and heat.  Add pork and cook until golden brown, stirring often. Remove pork and add more oil if needed.  Add the celery and onions and stir fry for about 2 minutes.  Add pepper and broccoli.  Stir fry a few more minutes. Add the pork, soy sauce, rice vinegar and veggie stock and cover to simmer about 5 minutes over medium to high heat.  Remove cover, stir until sauce thickens to desired consistency.

Enjoy,

  
 

Find out how to have VICTORY.

Tangerine Salad - Feeding the Flock 23

 

3 tangerines, peel and separated

1 apple, chopped

¾ cup vanilla yogurt

2 tbsp. cinnamon honey

1 tbsp. coconut

1 tbsp. dried cranberries

¼ tsp. poppy seed

Add the apple and tangerines in a bowl together. 

Combine the yogurt, honey and poppy seed and mix until smooth and the consistency of dressing.  

Pour over the fruit and mix.  

Sprinkle with coconut and cranberries.  

2 servings

Enjoy,

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Rosemary Lemon Cookies - Feeding the Flock 23

½ cup butter flavored Crisco
1¼ cup sugar
2 eggs
3 cups flour
1 tsp baking soda
1 tsp cream of tartar
¼ tsp salt
2 tbsp. lemon juice
1 tbsp. fresh lemon balm leaves
1 tbsp. fresh rosemary leaves

Preheat oven to 375°.

Mince the lemon balm and rosemary leaves.

Cream together Crisco and sugar and beat until fluffy.  Add eggs, lemon juice and leaves and beat until well blended. 

Combine flour, baking soda, cream of tartar and salt, and mix well then add to creamed mixture and blend well.  Dough will be thick. 

Use a small ice cream scoop to drop on ungreased cookie sheets. 

Bake at 375º for 14 minutes.  YIELD: 4 dozen

YUM.

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Lemon Cake - Feeding the Flock 23

 

1 cup al purpose flour

½ cup toasted chopped slivered almonds

¼ cup brown sugar

1 stick butter

1-15 oz. can crushed pineapple

2-3 oz. pkgs. lemon gelatin

1 cup boiling water

2 cups ice cubes

4 medium bananas, sliced

1 cup miniature marshmallows

½ cup sugar

2 tbsp. flour

2 eggs, beaten

1½ cups Cool Whip

1 cup coconut flakes (optional)

Drain pineapple, reserving the liquid.  In large bowl, dissolve gelatin in boiling water.  Stir in ice cubes, stir until melted. Let chill in refrigerator while prepping other ingredients.

Preheat oven to 350º

Mix together 1 cup flour, brown sugar, and almonds in a bowl. Cut in butter until mixture resembles coarse crumbs.  Press into greased baking dish (13"x9") and bake for 15 minutes.  Remove from oven and cool.

Combine pineapple juice and enough water to measure 1 cup.  In small sauce pan combine ½ cup sugar, 2 tbsp. flour and pineapple juice.  Cook and stir over medium heat until mixture becomes thick and bubbly. Reduce heat.  Stir a small amount of hot mixture into eggs and stir well.  Add back into sauce pan and stir and cook 2 minutes longer.  Remove from heat and cool.

Fold the bananas, marshmallows and pineapple into the chilled gelatin. Spoon over crust.  Refrigerate until firm (about 45 minutes).

Fold Cool Whip into pineapple mixture.  Spread over gelatin layer. Chill over night. Sprinkle with tinted coconut if desired. 

Okay so it's not really a cake, it's more like a lemon-nana-mallow-Jell-O treat.

Enjoy

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KartoffelKloesse - Feeding the Flock 23

 

6 small potatoes, peeled and halved

¼ tsp salt

1 egg 

¼-½ cup flour

¼ cup bread crumbs

1/8 tsp ground nutmeg

½ cup butter

¼ cup chopped onion

2 tbsp. bread crumbs

(Optional- not German style) 

2 tbsp. bacon bits

¼ cup shredded cheddar

Boil potatoes about 20 minutes, drain, and mash, leaving them slightly lumpy.  Combine with salt, egg, flour, ¼ cup bread crumbs, and nutmeg.  Mix well and shape into small balls.  A small ice cream scoop works wonders.  If dough is too sticky, add a little more flour or bread crumbs.

Bring a large pot of salted water to boil.  Gently drop the dumplings into the water.   When they rise to the surface set the timer for 3 minutes and let them boil (uncovered) for 3 minutes.  Remove with a slotted spoon, place in serving dish and keep warm.

Melt butter in skillet over medium heat and add onions and the 2 tbsp. bread crumbs.  Cook, stirring often until the onions are tender and the sauce has thickened.

Pour sauce over dumplings and serve.

Add bacon bits and cheddar (optional) because they definitely need something to add a little flavor to them.  I also added some hot sauce and considered ketchup.

Enjoy,

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Grits Casserole - Feeding the Flock 23

 

3 cups water

1 cup stone ground grits

2 tbsp. butter

2 cups shredded cheddar cheese

1 lb. sausage

1 medium onion, chopped

½ green bell pepper, chopped

½ red bell pepper chopped

2 eggs

½ cup milk

Preheat oven to 350º

Bring water to a boil in a medium size pot, add a little salt to it.  Add grits and cook until the water is absorbed, stirring often.  Add the butter and half of the cheese and mix in until blended.

Cook and scramble sausage in cast iron fry pan, until no longer pink.  Add onions and peppers and sautè until softened.

In medium measuring cup, or bowl, whisk the eggs and stir in the milk.

Add sausage mixture and egg mixture to the grits.  Pour mixture into a greased casserole dish and top with remaining cheese.  Add jalapeños (optional) for garnish if desired.

Bake 30 minutes or until bubbly and golden.

This recipe can be made the night before and then bake 45 minutes instead of 30.  Serves 4-6.

Enjoy,

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