Wednesday, December 20, 2017

French Onion Soup

Please watch the video above

Saturday, December 16, 2017

Peach Cobbler


1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Thursday, December 14, 2017

How to make Broccoli cheese Soup

By courtesy of  Kenji Lopez

                                                   Please watch the video above

Wednesday, December 13, 2017

         Great Hungarian Goulash: Courtesy of The Wolfe Pit 


·                     2 lbs - Cubed Beef Chuck Roast or Pork Shoulder
·                     4 TBS - Olive Oil
·                     1 Large - Yellow Onion (chopped)
·                     2 Bell Peppers (chopped) I used red and yellow, but any color is fine
·                     3 - Garlic Cloves (chopped)
·                     2 Cups - Chicken Broth
·                     2 Cups - Water
·                     2 TBS - Tomato Paste
·                     3 TBS - Hungarian Paprika
·                     1/2 Cup - All Purpose Flour
·                     Salt and Pepper
Corn Starch Slurry - Combine 2-3 TBS each of cold water and cornstarch and mix well, set aside.

·                     Season meat with salt and pepper.
·                     Toss the meat in flour until all pieces are coated.
·                     In a large heavy skillet over medium heat add 2 TBS oil and brown half of the meat on all sides
·                     Repeat this process with the remaining half of meat.
·                     Remove the meat and set aside.
·                     Add onions, bell peppers (optional) and garlic and saute for 5 minutes.
·                     Add all of the remaining ingredients, mix well and bring to a light boil.
·                     Reduce heat, cover and let simmer for 2.5 - 3 hours or until the meat is fork tender.
·                     Stir in cornstarch slurry to thicken.
·                     Add salt and pepper to taste.
·                     Serve piping hot over noodles with a dollop of sour cream!



Thursday, November 30, 2017

                                  Meatloaf from Allrecipes

  • 1/2 cup milk
  • 1 cup soft bread crumbs
  • 1 1/2 pounds ground beef
  • 1 1/4 teaspoons salt
  • ground black pepper to taste
  • 1 egg, slightly beaten
  • 3 tablespoons steak sauce, (e.g. Heinz 57)
  • 1 onion, chopped
  • 1/2 cup diced green bell pepper
  • 1/4 cup steak sauce, or more to taste
  • Add all ingredients to list
Prep 15 min

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
  2. Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
  3. In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
  4. Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
  5. Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

Wednesday, October 25, 2017

I made this dish

Chicken Marsala


  • 4 boneless skinless chicken breasts thinly sliced
  • salt and pepper (to taste)
  • 2 tbl spoon extra virgin olive oil
  • 1- 1/2 cup of sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • Pinch of thyme
  • 1 tsp corn starch
  • 1/2 of tbls spoon fresh chopped parsley
  • 1 cup all purpose flour to dredge the chicken in flower


The sauce that uses the sweet Marsala wine that gives such great flavor.
(Don't worry because alcohol does burn off during the cooking process and is safe for the kids to eat). Everything about this meal is phenomenal. It is simple and back with such amazing flavor. It really taste like you created a restaurant quality meal right at home that is simple and delicious. You're going to want to put this at the top of the list of things to make. It is even picky eater approved at our house and this is one chicken masala will make again and again. 

First you have to dredge the chicken.  Take your chicken and put it on your kitchen counter.  Then pound the chicken with the a mallet to make it thin.Then take a plate and put your all-purpose flour. Wash the chicken with warm water and place the chicken into the flour plate and coat the chicken with flour on both sides.  Take in a skillet your cooking oil which should be hot by now.  Brown the chicken both sides and set aside. In the same skillet fry the mushrooms, shallots and garlic.  Pour the Marsala wine into the skillet along with chicken broth.  Stir the sauce gently and make sure the alcohol is burnt of the Marsala wine.  Put the cornstarch in the sauce to make the gravy thicker.  Put in the thyme. 

At this point you should have the chicken, mushrooms, shallots, garlic, thyme, Marsala wine and chicken broth with corn starch.  Keep stirring the sauce if it thickens to 1/2.

Taste the sauce for salt and pepper.  If it taste good. The chicken Marsala is ready to serve.

Thursday, April 27, 2017

Rueben Sandwich

I followed the recipe pretty closely but used some reviewers suggestions. I drained the sauerkraut but didn't rinse it, because we like the tangy taste of the sauerkraut.

I made the sandwich above

I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of Swiss cheese, sliced Pastrami from the deli and then topped with sauerkraut. I cooked them on my home skillet until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sauerkraut in the middle wasn't very warm. Next time I make these I will warm the sauerkraut in the microwave first and maybe add another slice of Swiss too! If you like Reuben sandwiches you will love this one!

6 tablespoons Thousand Island Dressing
12 slices rye bread
6 slices (1 oz each) Swiss cheese
1 can (16 oz) sauerkraut, drained
¾ lb thinly sliced cooked corned beef
¼ cup butter or margarine, softened

Spread 1 tablespoon Thousand Island Dressing over each of 6 slices bread. Top with cheese, sauerkraut and corned beef. Top with remaining bread slices.

Spread 1 teaspoon butter over each top slice of bread. Place sandwiches, butter sides down, in skillet. Spread remaining butter over top slices of bread. Cook uncovered over low heat about 10 minutes or until bottoms are golden brown. Turn; cook about 8 minutes longer or until bottoms are golden brown and cheese is melted.