All posts by debdsquiltsbags.com

I am a quilter and enjoy making quilts, beach bags and fabric art. I have been doing this for 10 years. I live on the Outer Banks of NC. I get to see amazing sunrises, sunsets and ocean pictures of fish, suffers, and sail boat. At night the stars are so clear, you can see the most amazing full moon over the ocean. Please check out my site. I have item that are for sale and you can always email for a special request. debbie.defelice@yahoo.com
Main Dishes

Cheeseburger Mozzarella Pizza

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Cheeseburger Mozzarella Pizza
Cheeseburger Mozzarella Pizza

 

Makes: 8 Servings
Prep: 20 Min.
Cook: 20 Min.

8 oz. fresh button mushrooms
1 Tbsp. canola oil or what you use.
1/2 lbs. lean ground beef
1/2 tsp. each: thyme, oregano, ground mustard, salt and pepper.
1/4 tsp. dried minced garlic
1/4 tsp. dried minced onion
1 ball prepared pizza dough
1/3 cup tomato sauce
1/3 cup barbecue sauce
1 1/2 cups shredded part-skim mozzarella-cheddar blend, or get one of each cheese you like on your pizza.
1 plum tomato, seeded and diced
1/2 small red onion, thinly sliced
1/2 cup shredded lettuce
1/4 cup light mayonnaise
2 tbsp. yellow mustard

1. Chopped the mushrooms up or use your food processor to get finely chopped mushrooms. Heat oil in a large over medium-high heat. Add mushrooms, ground beef and seasonings. Cook for about 10 minutes, until brown.
2. Preheat oven until 450 degree. Roll the pizza dough on a lightly floured surface, into an 18×12-inch rectangle; transfer to a parchment-lined baking sheet.
3. Mix together, tomato and barbecue sauce; spread over the dough. Sprinkle cheese over the sauce; top with mushroom mixture, tomatoes and red onion. Bake for 20 to 25 minutes until golden. Sir together mayo and mustard; drizzle over the pizza and top with lettuce. Enjoy!!

Salads, Side Dishes

Fresh Spinach-Potato Salad

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Fresh Spinach-Potato Salad
Fresh Spinach-Potato Salad

This is one of my favor salads to make and eat. I enjoy the fresh taste that you get form this recipe. Great summer side dish for your table. Enjoy!!

Pre: 45 Min.
Makes: 12 Servings

2 English cucumbers, chopped
1 small red onion, chopped
1/2 cup red wine vinegar
2 lbs. small red potatoes, halved
2 garlic cloves, minded
1 1/2 tsp. salt
1/2 tsp. celery seed
1/2 tsp. ground pepper
1 package (16 oz.)fresh baby spinach
8 bacon strips, cooked and crumbled
1/2 cup fresh dill
1/4 cup olive oil

1. In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes.
2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with the remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool.
3. Add spinach, bacon, dill, oil and cucumber mixture; toss to coat. Service at room temperature or chilled. Enjoy!!

Main Dishes

Beef & Mushroom Tacos with Salsa

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Beef & Mushroom Tacos with Salsa
Beef & Mushroom Tacos with Salsa

 
Makes: 12 Tacos Prep: 45 Min.

2 Tbsp. vegetable oil
1 cup diced onions
1 Tsp. minced garlic
1 pound ( about 1 1/2 cups) Mushroom-Meat Blend Recipe (see Make-Ahead)
1 Tbsp. chili powder
1 Tbsp. chopped fresh cilantro
1 Tsp. salt
12 fresh corn tortillas (warm)
1 cup shredded green cabbage or Iceberg or Romaine lettuces, your choice.
1/2 cup salsa of your choice
1 avocado, cut into 12 slices
6 oz. grated Monterey Jack cheese or Cotija cheese
12 cilantro sprigs for garnish
Freshly ground black pepper, to taste
Line juice, to taste (2 tbsp.)

1. Heat a large sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt. Sauté the onions until golden brown, then add garlic. Sir in Mushroom-Meat Blend and chili powder. Sauté 2 to 3 minutes until the flavors meld, and warm throughout. Sir in the cilantro and adjust the seasonings with salt, pepper and line juice. Keep warm.
2. To assemble, place 1 tablespoon of shredded cabbage on a warm tortilla. Top with 2 tablespoons of meat mixture. Top with a heap of salsa, slice of avocado, some cheese, lime juice and sprig of cilantro. Serve immediately. Enjoy!!

Desserts

Blueberry Buttermilk Pound Cake

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Blueberry Buttermilk Pound Cake
Blueberry Buttermilk Pound Cake

1 cup unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup buttermilk
1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. coconut extract
1 1/2 cups fresh blueberries
Buttermilk Glaze at bottom of recipe.

1. Preheat oven to 325 degree. Spray a 15 cup Bundt pan with nonstick baking spray.
2. In a large bowl, beat butter and shortening  with a electric mixer , until fluffy.  About 6 minutes. Reduce speed to medium. Slowly add the sugar; beat until combined, stopping to make sure you scrape the sides of the bowl. Add eggs, one at a time, beating well after each. Set aside.
3. In a large bowl, sift together flour, salt, and baking powder. In a small bowl, combine buttermilk, lemon, and other extracts.

Adding mixture: dry into wet
Adding mixture: dry into wet

4. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with the buttermilk mixture, beginning and ending with flour mixture. Wow!! Ok pour half the batter into prepared pan. Sprinkle blueberries over batter, gently pressing then into batter. Pour the rest of the batter into the pan, smoothing top with an offset spatula. I, tap the pan against the counter twice to release air bubbles and for good luck!
5. Bake for 1 hour, 10 minutes or until clean wooden toothpick. Remove from the pan, let cool completely on a wire rack. Then drizzle with Buttermilk Glaze. Enjoy!!

Buttermilk Glaze
1 1/2 cups confectioners’ sugar
2 tablespoons buttermilk
makes about 1 cup

Main Dishes, Salads

Chicken Pasta Salad w/Cherry Tomatoes

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“Honey, this is a Great Summer Meal,” my husband said last night after eating the second plateful.
Chicken Pasta Salad with Cherry Tomatoes & Feta what a great summer meal after a hot day and so easy to make. Check it out!

Chicken Pasta Salad & Cherry Tomatoes & Feta
Chicken Pasta Salad & Cherry Tomatoes & Feta

Prep: 40 Min. Serves: 4
Cook: 10 min.

8 oz. Rotini or Penne
2 boneless chicken breasts ( 6 oz. each)
Fresh ground pepper, Kosher salt
1 Tbsp. veg. oil
1/2 cup olive oil
2 cloves garlic, sliced
1 cup diced cucumber
1 cup cherry tomatoes, cut in halved
1/2 cup feta cheese, crumbled
A pinch of red pepper flakes

1. Bring a large pot of salted water to a boil. Add pasta and cook as directed; drain and rinse under cold water. Transfer to a large bowl.
2. Season the chicken with salt and pepper. Heat vegetable oil in a large skillet over medium heat and add chicken. Cook until golden brown or until chicken is cooked through. Transfer chicken to a cutting board and let rest for 5 minutes.
3. Heat the olive oil, garlic and red pepper flakes in a small saucepan over medium heat, stirring until golden. Remove from heat and let stand.
4. Cut up the chicken into nice cubes and add the pasta along with cucumber, tomato, garlic oil and feta and gently toss to coat. Now you can put this in the fridge or eat it warm. Enjoy!!

My Chicken Pasta Salad w/Cherry Tomatoes w/Feta
My Chicken Pasta Salad w/Cherry Tomatoes w/Feta
Biscuits & Breads, Cooking for Fun!

Zucchini Pecan Bread

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Zucchini Pecan Bread
Zucchini Pecan Bread

Whisk 1 1/2 cups flour, 1 cup sugar and 1/2 tsp. each baking powder, baking soda and salt. Whisk 2 eggs, 1 1/2 cups grated zucchini, 1/2 cop chopped pecans, 1/2 cup vegetable oil and 1 tsp. vanilla. Sir the wet ingredients into the dry ingredients. Butter an 8 inch loaf pan. Pour in the batter; bake at 325 until a toothpick inserted into center comes out clean, 1 hour and 10 minutes. Let Cool! Enjoy!!

Main Dishes

Sauerkraut Brats

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Sauerkraut Brats
Sauerkraut Brats

PREP:30 min. COOK:30 min,
MAKES:8 Servings

8 uncooked bratwurst links
1 can of light beer or nonalcoholic beer (your choice)
1 large sweet onion, sliced
1 can (14 oz.) sauerkraut, rinsed and well drained
1/4 cup chili sauce
2 Tbsp. ketchup
1 Tbsp. finely chopped onion
2 Tbsp. sweet pickle relish
1 garlic clove, minced
8 hoagie buns, split
8 slices Swiss cheese

Now you can cook these on the grill or in the house. These beer-brats are a big flavor with the chili sauce and melted cheese. These are easy to make and ready in minutes. Enjoy!!

1. In a large skillet add beer and water and bring brats to a boil, turn down to medium heat and simmer until the brats are cooked. ( I always use a folk to poke holes in them.) You can brown them on the grill or in a skillet with butter. Cook brats with the  onion slices until onions are tender and brats have a nice color.
2. In a small bowl, mix chili sauce, ketchup, copped onion, relish and garlic until blended. If you are cooking in the house, preheat oven to 350 degrees and spread the sauce on each hoagie. Add a slice of cheese. Cook until cheese is melted about 2 to 3 minutes. In a small pot heat up your sauerkraut. Then put together  your brats with onions, sauce and sauerkraut.
3. If your using your grill, put brats right on the grill till you get a nice color. You can toast the rolls just as fast, put the cheese on and add the onions and chili sauce.

 

Main Dishes

Spaghetti With Zucchini

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Spaghetti with Zucchini
Spaghetti with Zucchini

Prep: 20 Min.   Serves: 2
Total:20 Min.

8 ounces spaghetti
3 Tbsp. olive oil
1 smashed, clove garlic
2 medium zucchini, thinly sliced
6 fresh basil leaves
1/2 cup grated parmigiano-reggiano cheese

1. Bring a large pot of water to boil and add the spaghetti, cook until ready. Heat oil in a large skillet over medium heat. Add the garlic, until golden brown, add zucchini and saute for a couple of minutes. Add 1/4 cup of pasta water and cook zucchini until tender, about 5 minutes.
2. Add the pasta to the skillet (if you need add more pasta water) cook tossing until the done. Remove form heat and sprinkle the cheese and basil on the pasta. Enjoy!!

Gardening

Gardening in your own backyard!

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Everyone is all for locally grown foods – and you can’t get any more local than right outside your door. What are the rewards to have fresh vegetables from your own garden? There’s nothing simpler or more delicious than a tomato (from your garden) on a sandwich served on white bread with a little mayo. Yes, there is a heaven! I have my own garden and it is well worth the hard work to keep it going. I have planted Squash, Tomatoes, and Peppers. Also I planted a few herbs that I use in my cooking. “Fresh Is The Best.” Parsley, Sage, Basil, Oregano, and Thyme are the herbs of my choice to grown. There is nothing like going outside and cutting a few herbs to add to a great meal.

My garden Zucchini!
My garden Zucchini!

The garden’s biggest fan is my little friend (Bernie). We check the garden every morning to see that all the plants are doing what they a suppose too. This is Bernie’s first year of gardening, so he has a lot to learn.

Bernie first garden!
Bernie’s first garden!
Cooking for Fun!

What to do with all that Zucchini!!

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Zucchini

 

 

 

Well summer is here and so are the fresh vegetables. There are many ways to cook summer zucchini and here are a lot of ideals for you to check out. My favorite is Crispy Zucchini , it is sooo good!! Pick some of your favorite from the list and give it a try. Enjoy!!

Zucchini…
Corn Tacos, Quesadillas ,Grilled Cheese, Dip ,Bean Salad ,Fried Rice, Tzatziki, Roasted, Sweet and Sour Pork, Salsa, Potato Salad, Meatloaf, Pesto, Slaw, Chicken meatballs, Saute, Spaghetti, Bread, Chips, Stuffed, Pancakes, Cookies, Muffins, Crispy Zucchini.

Zucchini Muffins

Tips for you!
Zucchini Muffins
Tips for you!
My Zucchini Muffins makes about 24 muffins.

Zucchini Muffins Recipe
1 1/2 sticks butter, at room temp.
1 1/2 cups of sugar
2 eggs, beaten
1 tbsp. pure vanilla extract
1 1/2 cups flour (all-purpose)
1 1/2 cups whole-wheat flour
2 tbsp. ground flaxseed
1 tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
3 cups grated zucchini
1 cup golden raisins (optional)

1.Preheat the oven to 350, Line 2 standard 12-cup muffin pans with baking liners. Using a stand mixer fitted with the whisk attachment, beat the butter and sugar on high for 2 minutes. (You can use a regular hand-mixer if you want, it just becomes a little harder to mix when you add the flour.)
2. Reduce speed to medium and add vanilla. In a medium bowl, whisk both flours, faxseed,cinnamon,baking soda,salt and nutmeg until well combined. With the mixer running on low speed, gradually add the flour mixture to the butter mixture. Beat until just combined (do not over-mix). Fold in the zucchini and raisins.
3.Spoon the batter into the baking liners, filling each about three-quarters full. Bake until golden and toothpick inserted into center comes out clean, about 25 to 30 minutes. Let cool and then as I say Enjoy!!