Mac and Queso w/ Sausage

My Mac Queso w/Sausage

Who dosen’t love Mac and Cheese. This combo is very easy and delicious.
6 oz. cavatappi or fusilli
3 hot turkey sausage links (8oz.) casings removed
1 Tbsp. flour
3/4 tsp. chilli powder
1/4 tsp. ground cumin
1 cup whole milk
4 oz. processed cheese ( like velveets), cubed or any cheese you like
2 large eggs, beaten
1/3 cup sour cream
1 10oz. can diced tomatoes with chiles, drained
1 cup shredded Mexican cheese blend (4oz.)
1. Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square baking dish.
2. Meanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 tsp. salt and cook, stirring until combined, about 1 minutes. slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted ans smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes.
3. Pour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and boil until melted and bubbling, 2 to 3 minutes. ENJOY!!

Grilled Pork Tenderloin w Sweet Potatoes

Pork Tenderloin w/ Sweet Potatoes

It’s that time again! A new way for your grilling ideas. Vegetables are great on the grill. If you don’t have an outdoor grill, use your indoor grill. I do!
2 Tbsp. olive oil
3 medium sweet potatoes
Kosher sait and freshly ground pepper
2 cucumbers, chopped
1 scallion, sliced
1/4 cup fresh cilantro, roughly chopped
1 Tbsp white wine vinegar
1 Tbsp packed light brown sugar
1 Tbsp. chile powder
2 Tps. ground cumin
2 small pork tenderloins, trimmed
1. Preheat a grill to medium high and brush the grates with oilive oil. Piece the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 7 minutes; let cool slightly, then slice into 1/2 inch thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tps. of olive oil, 1/4 tsp. salt and a little pepper.
2. Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, 3/4 tsp. salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 Tbsp. olive oil and the spice mixture.
3. Grill the pork, covered, turning occasionally, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with cucumber-pineapple salsa. Serve with the sweet potatoes. ENJOY!!

Turkey Fajita Rice Bowls

My Turkey Fajita Rice Bowl

We decided this time to use Turkey instread of chicken for our fajita rice bowl. It was absolutely fantastic! One little change can make a big differance in your meal.
Prep: 40 min Total: 40 min
Serves: 4
1 cup basmati rice ( this is Indian kind of rice) or you can use long grain rice
Kosher salt
2 bell peppers (1 red, 1yellow) cut into thick strips
1 large white onion, slice into thick rings
3 Tbsp. EVOO
fresh ground pepper
1 1/2 pounds turkey cutlets (about 6)
1 Tbsp. fajita seasoning
Juice of 1/2 lime
1 cup fresh cilantro
1 avocado, sliced
1/2 cup sour cream
1/2 pico de gallo or salsa
1. Preheat a grill to high. Combine the rice, 1 2/3 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low and stir. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Let stand, covered, 5 minutes.
2. Meanwhile, put 1 bell pepper strip and 2 outer rings from 1 onion with 2 Tbsp. olive oil; season with salt and pepper. Toss the turkey with the remaining 1 Tbsp. olive oil and the fajita seasoning; season with salt and pepper.
3. Grill the peppers and onion, turning halfway through, until tender and charred in spots, about 10 minutes. Remove the vegetables to a large bowl; add the lime juice. Season with salt and pepper and toss. Grill the turkey until marked and cooked through, 2 to 3 minutes per side. Remove to a cutting board; slice into strips.
4. Puree the reserved bell pepper and onion with 1/4 cup water, the cilantro and 1/4 Tsp. salt. Fluff the rice with a fork and stir in the cilantro puree. Divide the rice among bowls; top with the turkey, vegetables, avocado, sour cream and pico de gallo. ENJOY!!

Mushroom Quesadills w/ Succotash

My Mushroom Quesadills

We love mushroom and quesadills. This is a great summer meal that is fast and easy to make. We add the succotash for a health meal deal!
Prep: 30 min Cook: 30 min
Serves: 4
3 Tbsp. unsalted butter
12 oz. sliced white mushrooms ( 5 to 6 cups will do)
Kosher salt and pepper
1 small red onion, thinly sliced
1 clove garlic, minced
1 1/2 cups grated havarti cheese (or if don’t like this cheese, make sure you use a creamy-smooth, tangy flavor cheese, Muenster or Provolone)
1 tsp. dried oregano
4 10-inch flour tortillas
1 red jalapeno pepper, with out seeds (or if you like it hot leave the seeds)
2 cups frozen corn
2 cups frozen lima beans
2 scallions, chopped
1. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high. Add the mushrooms, 1/2 tsp. salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 Tbsp. butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
2. Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
3. Return the skillet to medium heat, Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
4. Meanwhile, melt the remaining 1 Tbsp. butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. add the corn, lima beans, 1/2 cup water and a pinch of salt. Increase the heat to medium high and bring to a boil. Reduce to simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the scallions. Cut the quesadillas into wedges and serve with succotash. ENJOY!!

Lasagna Casserole

My Lasagna Casserole

For my mother. She loves lasagna and this is her mother’s day surprise. When I was little she taught me how to make this wonderfaul family casserole. Since then I have remade it at least six times and she still loves it. So here is for my mom for Mother’s Day.
Prep: 15 min Bake: 1 hour
Makes:6 to 8 servings
1 lb. ground beef
1/4 cup chopped onion
1/2 tsp. of salt and pepper
1 lb. medium pasta shells, cooked and drained
4 cups (16oz.) shredded mozzarella cheese
3 cups (24 oz.) cottage cheese
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 Tbsp. dried parsley flakes
1 jar(26 oz.) meatless spaghetti sauce
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 tsp. pepper; set aside.
2. in a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese. eggs, Parmesan cheese, parsely and remianing pepper. Transfer to a greased shallow 3 -qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be fill.)
3. Cover; bake at 350 degrees for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncoved, 15 minutes longer, until cheese is melted. let stand 10 minutes. ENJOY!!

Spinach Beef Macaroni Bake

Prep: 55 min Bake 25 min
Makes: 8 servings
1 box elbow Macarori
1 lb.ground beef
1 cup chopped onions
1 cup sliced carrots, or use shredded
1 cup chopped celery ribs
1 can Fire roasted tomatoes
2 tsp. salt
1 tsp. garlic powder
1 tsp. pepper
1/2 tsp. dried oregano
1 package of fresh spinach
1 cup grated Parmesan cheese
1. Cook macaroni according to package directions. Meanwhile, in a large Dutch oven, cook the beef, onions, carrots and celey over medium heat until meat is no longer pink; drain. add the tomatoes, salt ,garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Drain macaroni; add macaroni and spinach to beef mixture. Pour into a large baking dish. Sprinkle on the cheese. Bake uncovered, 350 degrees for 25 minutes. ENJOY!!

Italian Sausage w Peppers

My Sausage and Pepper Sub

Everybody makes a Sausage and pepper sub where I come from. On every corner in New York you can get a Italian sub. But I like to make my own. The reason I do is beacuse I don’t live in New York anymore and here in the South they can’t make them as good as a yankee does. So here is my ¬†all time favorite sub!
Prep: 40 min Bake: 35 min
Makes: 8 servings
5 Hungarian wax peppers or Cubanelle peppers
1 large sweet yellow pepper
1 large sweet red pepper
2 medium sweet onions, chopped
2 Tbsp. olive oil
1 can (14oz.) Italian diced tomates, undrained
1 can (8oz.) tomato paste
1/2 cup water
4 garlic cloves, minced
2 bay leaves
1 Tbsp. dried or fresh parsley
1/2 tsp dried or fresh basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. white pepper
8 Italian sausage links (4 oz.)
8 hoagie buns, split
1. Seed wax peppers (if you like it hot don’t) cut wax and bell peepers into 2 on. pieces. In a large skillet, saute peppers and onions in oli until tender. Stir in the tomaties, tomato paste, water, garlic, bay leaves. and seadonings; heat through,
2.In another large skillet, brown the sausages, Transfer to an ungreased 13×9 inch baking dish. Top with pepper mixture.
3. Cover and bake at 350 degress for 35 to 40 minutes. Diccard bay leaves. Serve on toasted buns. A word to the wise- you can also grill the sausage on your outside grill. The favor is unbelievable. ENJOY!!

Pizza Roll Up

My Pizza Roll Up

We love Pizza! Who dosen’t ! But have you every tried rolling up your pizza? Here is a new take on using a tube of pizza crust. It is funny to make new take on pizza. It’s tasty pizza in a roll. And believe me it was very easy!
Prep: 15 min Bake: 25 min
Makes: 6 servings
1/2 lb. ground beef ( lean as you can )
1 tube (13.8 oz.) refrigerated pizza crust
1 package (10oz.) frozen chopped spinach, thrawed, squeezed dry
1 jar (7oz.) roasted sweet red peppers, drained and sliced
1 cup ( 4oz) shredded mozzarella cheese
1/2 Tsp. onion powder
1/2 Tsp. pepper
1/2 cup loosely packed basil leaves
Cooking spray
1/2 cup Tbsp. grated parmesan cheese
1 can (8oz.) pizza sauce, warmed
1. In a small nonstick skillet, cook beef; over medium heat until done, drain.
2. Unroll dough into one long rectangle; top with spinach, beef, roasted peppers and mozzarella cheese. Sprinkle with onion powder and pepper. Top with basil.
3. Roll up jelly-roll stlye, starting with a short side; tuck ends under and pinch seam to seal. Place roll-up on a baking sheet coated with cooking spray; spritz top and sides with additional cooking spray. Sprinkle with Parmesan cheese.
4. Bake at 375 degrees for 25-30 minutes or until golden brown. Let stand for 5 minutes. Cut into scant 1-in. slices. Serve with pizza sauce. ENJOY!!

2017 New Garden Is ready!

2017 Garden is ready

Raise Your Own Greens
Easy and versatile, broccoli, collards and buttercrunch lettuce have graced Southern gardens and tables for generations. This year I decide to grow these new plants in my garden. Since we live in an area that allows us to plant early, I suggest you get started now! Collards love the cold and can be planted early and late summer. When space is an issue, collards also work great in containers. I always make a plan of where I will planted my vegetables. That way I use my garden splace efficietly. I alway rotate my tomatoe plants, so they have a change at new soil. With any kind of lettuce your plant be perpared, they only grow a few weeks out of the year. But the taste is unbelieveable. Any fresh vegetable you grow, pick and eat that day has such flavor, you’ll wonder why you didn’t think of planting a garden before. At least you know how and where your vegetables came from! ENJOY!!

Raspberry Cheesecake

What a great Easter Dessert to make this year. My husband loves Cheesecake and when I told him I was adding raspberry, he could not wait. A Fresh new look at cheesecake adding raspberry to yours is a winner!

Prep Time: 15 min. Bake: 35 to 40 min
Cooling for about 4 hours
2 cups graham cracker crumbs
1 cup sugar
6 Tbsp. Butter, melted
3 cups (12oz.) Raspberries
1 Tbsp. each zest and juice from 1 lemon
4 pkg. (8oz.) Philadelphia cream Cheese, softened
4 eggs
1. Heat oven to 325 degrees
2.Line 13×9 inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 minutes.
3.Reserve 1/2 cup raspberries and 1 Tbsp. lemon zest for later use.
4.Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add the eggs, 1 at a time. Blend on low speed after each egg, until blended. Gently stir in remaining raspberries; pour over crust.
5.Bake 35 to 40 min. or until center is almost set. Cool completely
6.Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake pan before cutting into bars. ENJOY!!

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