Old Bay® Seasoning

Spending Easter at my aunt's house with my family and a lot of friends, meant that there was going to be a LOT of foods cooked. I spent most of the time in the kitchen while the cooking was going on, when asked for what spices, herbs, and seasonings to use on things (a large beef roast, a lamb roast, salads, steamed asparagus, steamed mussels, chip dip, roasted potatoes), I kept pushing Old Bay® Seasoning. They all looked at me like I was nearly insane, but that is because most people only think it is used on seafood and shrimp. Nope. I use it on darn near everything.

Read the can. It suggests seafood, poultry, salads, and meats. Why? Read the ingredients: celery salt, (salt, celery seed), spices (including red pepper and black pepper), and paprika. How many times do you already add all of those things to what you are making?

Click over to the Old Bay Seasoning website and do some exploring if you are interested in learning a LOT more ways to use it, and all of the other flavors of it they have. If you don't want to click over, start using it in your own cooking. Like my grandma always said "recipes are a guideline, make it taste the way YOU want."

 To summarize the quote on the Old Bay site:

Sprinkle lovingly on all seafood, all shellfish, french fries & fried chicken, hamburgers & sandwiches, popcorn, pizza, hors d'oeuvres, dips & cheese platters, baked potatoes, mashed potatoes, steamed veggies, macaroni, meats & poultry, deviled eggs, scrabbled eggs, egg, tuna or chicken salad, casseroles, stir-frys, soups, stews and gumbo, Bloody Marys

 Go to the Old Bay Nation link to read some amazing ways people use it. Or even just search the internet for "old bay seasoning recipes." You'll get a TON of them. In other words, never cook without a little of it in or on everything. Happy tasting...

Hard Boiled Eggs

Most people like hard boiled eggs, and we eat them in a variety of ways; straight out of the shell, sliced on a sandwich, chopped on a salad, deviled, pickled, and egg salad. The biggest debates I've experienced are about how to make them. There are several different ways, I've tried all of them, but you have to find what works for you. I was taught to put the eggs in a pot, cover them with water plus 1 inch, bring to a boil, cover the pan with a lid, turn off the burner, let sit for 20 minutes, rinse them in cold running water for a few minutes.

The next way I tried to make them was to bring them to a boil, turn the burner down to medium, and heat for 12-15 minutes before cooling in ice water. The next way was to bring it to a boil and let it continue for 8-10 minutes before cooling in running water. They ALL turned out about the same, AWESOME! But, the best way I've found to make them appears below as a recipe. Since I am single, I only make 4 at a time, bulk it up for the amount you want to make

Ingredients

• 2 TBSP distilled white vinegar
• Enough water to cover plus 1 inch
• 4 large eggs

Directions

1. Bring water and vinegar to a boil over a high heat.
2. Gently add eggs (so they don't crack).
3. Reduce to a slow boil, and heat for 14 minutes.
4. Remove eggs and cool in an ice bath or under running cold water for 15 minutes.

Notes
✔ Using the vinegar helps make them easy to peel, you won't taste it
✔ Cooling them for that time shrinks the yolk so they slip out cleanly
✔ Eat cooked ones within 2 hours or refrigerate for up to a week
✔ If the yolk has a greenish color, they are overcooked
✔ Small eggs need less cook time, extra large need a little more

Remember, recipes are guidelines, not a blueprint. Take some time to figure out what works for your hard boiled eggs by experimenting with times, temperatures, etc. for the size and type of eggs you normally get. But overall, enjoy...

Chipped Chopped Ham

Photo from Isalys.com

A lot of people look at me weird and ask me why I always call it "chipped chopped ham." I grew up around Pittsburgh, PA and we always got Isaly's at the meat counter in the grocery store. Why is it called "chipped chopped ham?" If you look at the label, you will notice that it is called Chopped Ham. You ask the person behind the counter to get it it chipped, not sliced. You combine all of the words to get what you want, "I would like a pound of chipped chopped ham."

The next question is probably "what is CHIPPED?" That just means that it is cut so very thin that you can almost read a newspaper through it. If you've ever used a deli slicer, it is setting 2. Sliced, is a setting of about 4 or 5. I know, because I used to do that, and cut off the tip of my thumb when cleaning it one time. Chipping ANY meat on a deli slicer makes the FLAVOR come through more in the dish you prepare. Heck, I go to a butcher shop to get my roast beef, bacon, and even chicken breast lunch-meat chipped. I get it that way because I don't have to do it on my own, and they don't charge me to do it. I love true butchers.

Next question is: what recipe do you use when getting ready to watch a Steelers game on a Sunday? Here is what I use, in the crockpot/slow cooker.

Ingredients:

• 1 cup BBQ or chili sauce
• 1 cup Coke (no other brands because they are too sweet)
• 1 - 2 pounds of CHIPPED CHOPPED HAM

Directions:

1. Mix sauce and Coke in a bowl.
2. Place half of the ham in the crockpot/slow cooker.
3. Cover with half of the sauce.
4. Put in remaining ham, cover with the rest of the sauce.
5. Cook on a low setting for 5 hours, stirring often.
6. Serve on a bun.

Add other ingredients (sweet relish, Tabasco, salt, pepper, etc.) if you want a slightly different flavor, it is all up to you. Remember, a recipe is only a guideline. BUT, quit asking me why I call it that unless you find out why...otherwise, yinz wouldn't get a Burgh thing...

School Menus Have Changed

Back in the 70s the only choices for lunch were to pay 50 cents for what they served, or brown bag it. The menu did not vary from week to week. One day was burgers (aka mystery meat, and NO cheese), every Friday was sheet pizza, another day beefy macaroni, one day was fish sticks or patties, and the other day was always some sort of "spaghetti-like" thing. They were served with a boiled spoonful of mixed veggies, and a piece of bread. The ONLY choices were chocolate or white milk in a cardboard pint, and no cup or straw. Oh yeah, and those trays that look like a TV dinner.

Imagine my surprise when I got to junior high (9th/10th grade), and we could pay 75 cents for the lunch they served OR grab a pre-made tuna or egg salad sandwich, and a milkshake. WOW!!! I opted for the sandwich and milkshake because it took less time waiting in the long line and I to get to the computer lab as quick as possible.

THEN I got to senior high (11th/12th grade). For $1, you could get the regular menu, or grab a sandwich, or (best thing ever) SALAD BAR WITH NO LINE!!! No wonder I graduated as being 5'11" and only 148 pounds.

So what is my point here? I pulled up the menu available from my high school. HOLY CRAP!!! I am glad they are doing it. The students might not be learning what they need to in classes, but at least they can eat healthier, learn to make choices, and schools are taking other considerations to what they offer. They have vegetarian and gluten free options available to everyone.

Based on the picture at the right, you can get the "regular" menu, just an entrée, or even a "premium" meal (more expensive to make, but is still good). There is a Grab & Go, a Chopping Block, a Pizza Express, or even CUSTOM deli sandwiches. DARN, wish I had that option in high school. I'm glad they linked with their Junior Achievement program. Healthy options available, and work ethic. You learn a LOT from the cafeteria if you open you mind.

Most schools serve BREAKFAST. Their menu is better than the one than at a fast food restaurant, coffee shop, or donut shop. The only thing we could get at my school was a pint milk carton, but it is awesome to see schools try to help so many kids today.

As a bottom line, without making you scroll much more, even the recipes that they are making for lunch deserve your diligence. "Back in my day" they were all fast food type foods, but today are making Asian foods, noodle foods, Western Grilling, and Buffalo Spiced food. Check out what the kids are eating, ask them what they like... Not only can you understand them and their desires, but it might lead to to some more easy recipes to make at home.

SPAM® Anniversary

I was remiss in my duties last year by not writing an entry to celebrate the 75th anniversary of SPAM®, but did write one about finding it in single serving slices (click HERE). I'm not going to go into a complete history of it, you can go to SPAM.com or Wikipedia and read it. It was introduced by Hormel in 1937 to assist in feeding the WWII soldiers in the field, and according to Wikipedia gets its name by shortening the words SPiced hAM.

Was grocery shopping the other day with my son when we noticed the special logo on the SPAM® can. He asked me to buy 2. So why am I buying 2? He replied, "in 50 years I can put one can online in an auction, maybe it will be worth money and the other one is because I want to open one when it reaches the expiration date (11/2015) and see what it looks like." Amazing how the mind of a 13 year old can work some times. So, we got them. Will probably be the only items in my pantry that I'll never get to use.

A person would have to pretty much be in a coma to have grown up on Earth without knowing about SPAM®. Okay, maybe you've never eaten it, but at least you know about it. I was a little surprised to learn how many different versions there are (14), they make one with bacon in it, there are packages of single slices, and there is even one made with 100% lean TURKEY instead of pork. Learn something new every day.

I grew up eating it occasionally (grandfather, friends houses, Boy Scout camping trips, etc). As an adult, I've used it to make my MREs a little more filling when fishing, kept a can or 2 in the office for a last minute lunch, or just because it was the last remaining can of food in my pantry. I've used it in eggs in a skillet and it was good. I'm not going to bore you with a lot more drivel, I just wanted to celebrate the anniversary for something that supported soldiers that needed it and others all around the globe that still want it and honor it more than most of us in the U.S. do.

Making a Hawaiian Steak for dinner...slice of SPAM®, slice of pineapple, touch of honey, in a folded fajita... YUM

Thanksgiving 2012 - Part VI (Turkey)

This would be a very difficult topic to address because so many people use so many different ways of preparing a Thanksgiving turkey. Examples of the differences that people do for Thanksgiving are:

• Some stuff the turkey cavity and neck
• Some don't stuff the turkey at all
• Some use wire brackets to close the legs
• Some (like me) actually hand sew the cavity & neck area close
• Some don't close anything
• Some use plastic steaming bags
• Some openly roast the turkey and tent it with foil at the end
• Some baste during roasting
• Some never baste at all
• Some thaw it on the counter in a water bath overnight
• Some thaw it in the microwave

My only point to all of this is that regardless (not "irregardless") of what process you use to prepare a Thanksgiving turkey, there are some things we ALL have in common to insure a delicious holiday dinner and avoid getting people sick.

1. Use a meat thermometer to make sure that it reaches at least 165 F in the deepest part of the thighs, breast and stuffing
2. Let it sit for at least 20 minutes after you take it out of the oven before carving
3. Get all of the leftovers back in the refrigerator within 2 hours of taking it out of the oven
4. Eat or use the leftovers within 3 days of cooking it all
5. Don't feed the dogs from the table (yeah, that isn't recommended EVER)
6. Always rinse the bird before stuffing or cooking
7. Remove the bag of giblets if it has one!!!!
8. Have some dishes available for a vegetarian family member

But my most important point is that you need to remember that holidays are not necessarily about "tradition," but more about spending time with those around you. Sometimes you need to compromise. See my original blog entry about Thanksgiving Compromise to better understand. You want to spend time with friends and family, but it has to be enjoyable to all to make it gel. Remember, it IS a holiday and we all want to be happy. Make it happen... and

HAPPY HOLIDAYS!!!

Thanksgiving 2012 - Part V (Pumpkin Pie)

I'm jumping ahead a little here about Thanksgiving and addressing a pumpkin custard pie. I'll make another entry to discuss the turkey. The following is another family recipe that I got from Aunt Phyllis, who got it from my Great Grandma Eunice. I'll only pre-warn you that it is DELICIOUS and makes two 9" shallow pies or one heck of a deep dish one.

Ingredients

• 1 large can Libby's Pumpkin (29 oz)
• 1 can evaporated Carnation milk (12 oz)
• 1 can of water (12 oz, use milk can)
• 1 1/2 cups sugar
• 7 eggs slightly beaten
• 1 tsp salt
• 1 tsp allspice
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 2 nine inch pie shells, unbaked

Directions

1. Mix all ingredients thoroughly 
2. Pour into pie shells
3. Bake at 425 F for 15 minutes
4. Set oven to 350 F and bake 45 - 55 minutes until toothpick is clean from center

Thanksgiving 2012 - Part IV (Green Bean Casserole)

It was never really a common dish at my family Thanksgiving dinners, but I know a LOT of people make green bean casserole only on that day. We did have it once in a while, but most often we substituted candied yams or home made mashed potatoes instead. But, those are other entries. This one is to share the simple recipe and my family recipe for green bean casserole. Simple one first.

Ingredients

• 1 - 10 3/4 oz can cream of mushroom soup
• 1/2 cup milk
• Dash ground black pepper
• 3 - 14.5 oz cans French style green beans, drained
• 1 1/4 cup shredded cheese 
• 1 1/3 cups French fried onions

Directions

1. Mix soup, milk, pepper, beans, cheese and half of the onions in a 2 qt casserole dish.
2. Bake at 350 F for 20-25 minutes (when it is bubbling slightly). 
3. Stir and cover with the remaining fried onions.
4. Bake for 5 minutes.

Okay, that is an easy recipe to make that tastes pretty good. But my grandmother made this casserole too, and made me learn it.

Ingredients

• 2 TBSP butter
• 2 TBSP flour
• 1 small onion (diced)
• 1 cup sour cream
• 4 cups cooked green beans
• 2 cups shredded cheese
• 1/2 cup smashed Ritz crackers
• 1 TBSP melted butter

Directions

1. Preheat oven to 350 F (175 C).
2. Melt 2 tablespoons butter in a large skillet over medium, stir in flour, and heat for 1 minute.
3. Mix in the onion, sour cream, green beans, and shredded cheese. Stir to evenly coat.
4. Pour that into a 2 1/2 quart casserole dish. 
5. In another small bowl, mix cracker crumbs and remaining butter.
6. Drizzle over the beans.
7. Bake for about 30 minutes, or until the top is golden.

As you can see, both recipes take about the same amount of time, the first is very simple, but the second adds some additional taste and texture. The green beans in the second one can be the canned and drained ones from the first recipe, but steaming fresh and raw green beans makes them memorable. Either way, enjoy...

Thanksgiving 2012 - Part III (Grandma's Stuffing)

In Thanksgiving 2012 - Part II, a simple, tasty recipe for making stuffing in a crock pot appeared. Now I'm going to share my Grandma's stuffing. I warn you up front that this recipe makes a LOT of stuffing and takes some time. But then again, there is no such thing as having "too much stuffing," especially when it is this good.

Ingredients

• 2 loaves of bread
• 1 lbs ground sweet Italian sausage
• 1 lbs ground beef, pork, or even turkey
• 2 medium onions (chopped)
• 8 stalks celery (chopped)
• 3-4 cups vegetable broth
• 2 sticks margarine or butter
• Dash of thyme
• Dash of sage
• Dash of celery salt
• Dash of black pepper
• Dash of marjoram
• Dash of oregano
• Dash of rosemary
• Dash of basil

Directions

1. On Tuesday evening, lay out all of the slices of bread on the counter to dry overnight.
2. On Wednesday, cut the bread slices into cubes, and continue with the next steps.
3. Brown the ground meat and onions in a large skillet.
4. In a medium stock pot, bring vegetable broth to a slight boil and melt the butter in it.
5. Turn the broth to low, add the celery, and simmer for about 5-8 minutes.
6. Drain the celery but retain the broth (scoop out celery with a slotted spoon).
7. In an extremely large bowl or stock pot, put in all of the meat, celery, and bread.
8. Mix well, and occasionally add a dash of each of the herbs.
9. Add a little of the broth to make it moist but not wet. Refrigerate.
10. Thursday morning, mix stuffing again and add any more herbs/spices you want.
11. Stuff the bird and place extra stuffing in a casserole dish.
12. Put casserole dish of stuffing in the oven during the last hour of roasting the bird.

Suggestions
✓ Because the stuffing is done Wednesday, don't eat all of it before you need it for the bird.
✓ The above recipe makes enough for a 20 pound turkey and some on the side.
✓ Keep in mind that stuffing should be moist, but not wet.
✓ Make sure that the stuffing reaches 165 F when the stuffed bird is roasted.

A key thing I would be remiss to not share, remember what Grandma always said, "recipes are a guideline, change them as you see fit... you are the one eating it..."

Thanksgiving 2012 - Part II (Stuffing)

As mentioned in Thanksgiving Sometimes IS about Compromise and Thanksgiving 2012 - Part I, it was mentioned that I'd discuss the most often MOST important part of Thanksgiving dinner, the STUFFING.

This is a modern recipe for making stuffing but compromising how it is done for amazing taste and economy of scale. A lot of people do not stuff their turkeys anymore with home made stuffing but still require a lot of work and space in the oven for the casserole dishes used for stuffing, the green bean casserole, and even candied yams. How about we compromise what it takes to prepare stuffing AND save you some room in the oven? Use a crock pot...

Ingredients

• 1 14oz bag of Pepperidge  Farm herb stuffing mix
• 1 stick of margarine or butter
• 2 cups water
• 3 celery stalks, chopped
• Spices/herbs that you like

Directions

1. Melt butter in the water in a large stock pot and bring to a boil.
2. Add celery and cook on low for 5 mins.
3. Pour stuffing mix, celery, and broth into the crock pot.
4. Mix well.
5. Cook on low for 6-8 hours, adding some liquid, herbs, and stir as needed until the turkey is done.

Easy peasy, tasty, saves room in the oven, and most importantly is filling and moist. Add a bouillon cube to the water to add a little flavor. I recommend a vegetable bouillon cube. Using the crock pot also enables you to offer to make the stuffing when you are having dinner at another house (just be sure to cook it mostly before you get there so it is done when the turkey is). Enjoy

Thanksgiving 2012 - Part I

As discussed in Thanksgiving Sometimes IS About Compromise, I said that I'd share some family recipes handed down to me from my grandparents. Here goes with Part I, about the turkey baste and "tenting" the turkey with foil. This one is fairly simple, but other Thanksgiving entries will be made about the 2nd most important part of that meal, stuffing! Now, back to the baste.

Ingredients

• 1/4 cup butter or margarine softened/melted
• 1/2 cup dry sherry or apple juice (apple cider works well too)
• 1/2 tsp rosemary
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp marjoram
• 1/2 tsp savory
• 1/2 tsp thyme
• 1/2 tsp sage
• 1/2 tsp paprika
• 1/2 tsp rubbed sage
• 1/4 tsp ground black pepper

Directions

1. Combine all ingredients
2. Brush/rub liberally on the turkey in the last 2 hours of roasting

 Recommendations

• Use a basting brush instead of your bare hands
• Use whatever you want (whiskey, vodka, gin, etc) as the liquid for the baste. Most of it will all be cooked off in the last 2 hours.
• Use Old Bay seasoning instead of the long list above, especially if from New England
• Use a large sheet of aluminum foil, folded in half, to provide a "pup tent" over the turkey as it is baked and basted in the last 2 hours. This prevents the baste from burning before it invades the flavor of the meat

Thanksgiving Sometimes IS About Compromise

Over the years, we learn that life requires some compromise, especially on the holidays, and specifically about the meals we eat for them. One of the biggest, Thanksgiving Day. I grew up going to my grandparent's and learning the family recipes to make the meat stuffing, stuff the bird, sew it closed, make Italian salad dressing, and the desserts; all of which made from scratch. We had to start the stuffing on Monday, the salad dressing and pies on Tuesday, and then get up before dawn to get it all pulled together and put the bird in the oven on Thursday. We spent a LOT of time in the kitchen. When we started hosting Thanksgiving at our house, I actually shooed my parents and sisters out of the kitchen so I could get it done myself. It was just easier that way.

I continued my family traditions of cooking when the in-laws came for Thanksgiving. Bear in mind that I grew up cooking with Italians, Greeks, and Germans but my in-laws were predominately English. They were very surprised at what they tasted in my cooking. The largest bird I ever prepared was a 29 pound bird, and we had NO leftovers by the end of the meal. My nephews were astonished to watch me get the stuffing OUT of the bird (they had never seen that, both the body cavity AND the neck).

We now get to the point of this entry, compromise. They compromised their experience for mine, and I tamed down the recipe used for them. A few years later, my ex-wife decided a vegetarian menu suited her, I stopped making full turkeys, and compromised by cooking a small turkey breast (just for me), and took meat out of my stuffing recipe so we could both enjoy it. I still got my turkey, discovered a few new veg recipes that I still make, and it was all good. Compromise with everyone involved, makes the holidays smoother and more memorable.

Thanksgiving Dinner

Can I extend it a little MORE? Hell yes. Family OFTEN requires you to compromise and keep the bigger picture of the holiday in mind. Eventually my son admitted that he hated the taste of turkey, but liked cheeseburgers. I compromised with him about "turkey for Thanksgiving" by using Grandma's Burger Recipe and make turkey burgers for the holiday. I still make the mashed potatoes from scratch, and everyone agrees that they are the best. Maybe I'll break down and share that family recipes for the mashed potatoes and crock pot stuffing with all y'all in the coming weeks since the holidays are coming up.

Bottom line, life is all about compromise. Don't give up everything you desire in life, but take into account those around you for theirs. Life is about sharing it, not making it complicated. Along the way, you'll start some new traditions that nobody has ever mentioned before... like turkey cheeseburgers for Thanksgiving...

Fitting the Bun

(Photo credit: Wikipedia)

We all spend our lives trying to do things to "fit in" with what is going on around us. I was thinking about that on the drive home today, and then instantly shifted to what I  was going to make for dinner. Then, I blended the thoughts and came to the conclusion that I even make my food "fit in" to what is going to be around it. Mainly this is about hamburgers and how you eat them. Some use a bun, some use 2 pieces of bread, I use a 6" tortilla. What does this mean about "fitting in?"

Tortilla Burgers

If using a bun, make the burger a circle, if using bread, make it square, and if using a tortilla, make it like you see pictured at the right (a long ellipse). I do that so I can place the burger on the lettuce, tomato, and relish; but then am able to fold over each side and then the bottom of the tortilla. If I made it round, it wouldn't fold well, and everything would drip out the bottom and stain my clothes.

If using 2 pieces of bread, making it as a square eliminates the "dead zone" created by a round burger. If using bread, I use a large glass to cut the slices into circles to get rid of the crust, and fit the burger.

I shared my Grandma's Burgers recipe and the comparison between Bread vs. Tortillas. To expand that, here is a bun vs. 2 pieces of bread vs. a 6" tortilla. The info about the condiments or burger isn't included because the same amount of each is used. The data comes from the other entries and the bun from MyFitnessPal. The highest info is in red, the mid with yellow and the lowest with green. Remind you of a stop light?

	Nickles Italian Bread	La Banderita Tortilla	Hamburger Bun
Serving Size	2 slices	1 tortilla	1 bun
Calories	160	81	120
Total Fat	2 g	.7 g	2 g
Sodium	360 mg	209 mg	206 mg
Total Carbohydrates	30 g	15 g	21 g
Sugars	2 g	0 g	3 g

Notice anything there? Which one has the most green lights? The tortilla has the least calories, total fat, and carbs (especially sugar carbs). Grab a calculator and double all of those numbers if you eat 2 burgers (like most of us do). Scary, isn't it?

Another benefit to using tortillas for sandwiches, burgers, hot dogs, burritos, soft tacos, and darn near everything else; I don't buy a loaf a bread for the sandwiches, a package of hamburger buns, a package of hot dog buns, AND a package of tortillas. One package does them all, especially if you rip the tortilla in half for hot dogs. The 6" tortillas cost a LOT less than the others, and you get more of them. The family pack that I buy has 20. To equate, I would have to buy 2.5 packs of hamburger buns and 2 packs of hot dog buns. That dramatically increases the cost of buns vs. tortillas.

I watch my diet and keep some money in my pocket. Both allow me to get that special Snickers bar every month without draining the wallet and feeling the guilt if my waist expands... Bottom line, make it all fit YOU.

Pizza

2 finished mini pizzas

We've all become guilty of picking up the phone and calling for a delivery pizza or getting a frozen one at the grocery store to "have in the fridge just in case." We've all argued with our friends about which pizza joint has the best. But I reject all of that. Let's consider returning to the "old school" and making our own. I've been doing that for a few years now, saving a lot of money, and my son thinks my home made pizza is much better than anything else. I have to agree. So, I'm going to share yet one more recipe taught to me by my grandmother (born in Chicago in 1920) and pass it along to others. Yes, it has never been written down before, so enjoy.

Ingredients:

• 1 ½ tsp active dry yeast
• ¼ cup lukewarm water (105 F)
• 1 ½ TBSP olive oil
• ½ cup cold water
• 1 2/3 cups unbleached all purpose flour (plus a little more)
• Italian herb mixes 
• Sauce (you figure it out, buy it or make it)
• Toppings of your choice

Directions:

Kneading the dough

• In a large bowl, stir the yeast into the warm water. Let stand about 10 mins until creamy.
• Stir in olive oil first, then add the cold water.
• Whisk in ½ cup of the flour until smooth (wire whisk).
• Stir in the remaining flour ½ cup at a time until the dough comes together (use a fork for this).
• On a floured surface, knead the dough until smooth and velvety (8-10 mins). Cover with a towel and let sit 15 mins.
• When adding herbs, in the last half of the kneading process, sprinkle some each time before you fold it.
• Divide into 2 balls to make 2, 9” pizzas or use as one large.
  Let sit for 1 hour.

• 

  Teaching my son how to toss pizza dough

  Then, press the dough until about ½ inch thick while preheating oven to 500 F.
• Stretch with the back of your hands or a rolling pin until you get the diameter you want, about ½" thick.
• Dust pizza sheet with corn meal, cover crust with sauce, cheese, and toppings, leaving 1 inch around the edge free for brushing with oil.
•  Bake for 8-10 mins. on a baking stone (preheated with the oven) or a metal sheet
  

Grandma's Burgers

Okay, another family recipe that has never been written down, but I can't keep it to myself, that would be selfish. This is the recipe for my Grandma Rose's hamburgers. She taught it to me so I could learn to expand my ingredients into a way to feed more people, still have flavor, and be full of nutrition. Is how you can turn 1 pound of ground meat into a way to make 6 burgers that are about 1/3 of a pound, instead of 4 that are only 1/4 of a pound. Yes, I follow it with a few suggestions.

Ingredients

• 1 lbs. ground meat (beef or sausage, your choice)
• 1 egg
• 1 slice bread
• Milk
• Italian herbs, salt, pepper, whatever you like
• Bare hands

Directions

1. Wash your hands, take off jewelry and watches.
2. Put the slice of bread on a plate or in a bowl. Soak it with the milk and let it soak.
3. Put the meat in a large bowl.
4. Crack the egg, and dump it over the meat.
5. Place the soaked slice of bread over the meat.
6. Knead mixture with bare hands, and sprinkle herbs over each layer before turning.
7. Use hands to cut the mixture in half lengthwise, and then in thirds (to get the 6 patties).
8. Form the patties and cook them on the stove, in the oven, or on the grill until they are done to the preferred taste. Then serve...

Suggestions
✔ Substitute a 2/3 cup of bread crumbs instead of the slice of bread
✔ Add 1/4 tsp. of smoke flavor sauce in the winter if cooked inside to make it taste like it was done outside.
✔ Hand press them to 1/4 pound in size and thickness to get 8 patties from 1 lbs. of meat
✔ Save at least one patty for the dog, they'll appreciate it
✔ When taking the slice of bread off of the plate of milk, lay a couple of Oreos on it to enjoy while grilling
✔ Use ground sausage instead of just ground beef, or combine them together to add flavor

Home Fries

Had a couple of potatoes in the pantry, so I decided to make home fries. Since it was just me for dinner, I only used 1 potato. Basically figure on 1 medium potato per serving.

Ingredients

1 medium potato (scrubbed)
Italian mixed spices
Garlic pepper
Black pepper
Butter

Directions

1. Pre-heat toaster oven to 400° F / 205° C
2. Poke the scrubbed potato a few times with a fork and wrap in foil
3. Bake in the toaster oven about 1 hour then put in the fridge to cool (about an hour)
4. Melt butter in a skillet over medium setting
5. Remove the foil, cut the potato lengthwise in half, then slice to 1/4" thickness
6. When butter is melted, spread the slices in a single layer in the skillet
7. Every few minutes, stir/flip the slices, add more butter if it is needed
8. Once they start to yellow & brown, sprinkle the spices on them, keep flipping
9. When they are the way you want them, serve

Thoughts

☮ For home fries for breakfast, bake the potato the night before & cool overnight in the fridge
☮ Use a medium setting with the skillet, otherwise you might set off the smoke alarm
☮ Keep an eye while they are cooking, they can cook fast & burn easy
☮ You can fit 3-4 medium potatoes in a toaster oven, so it keeps the house/apartment cooler
☮ To cut down the cooking time, use the microwave to bake your tater
☮  You can cube them instead of slicing

Italian JoJo's & Breakfast Burrito for Dinner

Italian JoJo's & Breakfast Burrito for Dinner

With a teenage son around, it is hard enough to keep him fed, let alone find time to blog. So, today I'm putting a personal, easy recipe for Italian JoJo's  and a suggestion they can accompany for a filling dinner. The idea was inspired by my question to him about "what do you want for dinner?" He replied "breakfast for dinner." So here goes, dinner for 2.

Italian JoJo's

• 2 baking potatoes (scrubbed but not peeled)
• mixed Italian herbs
• olive oil

1. Preheat the oven to 420° F/ 215° C while you cut the potatoes into 3/8 " (9.5 mm) wedges
2. Put them in a large bowl, cover them with olive oil, and use your bare hands to get them coated with oil
3. Oil a baking dish evenly
4. Put the wedges in the baking dish, standing on their peel side when possible
5. Sprinkle as much Italian herbs over them as you desire
6. Bake 30-35 minutes, keeping an eye on them for the last 5-10, until they are the way you like them

Breakfast Burritos

• 5 eggs
• 5 TBSP milk
• Italian herb mix (as much as you want)
• Sausage links (amount depends on size of each one)
• 4 soft taco sized tortillas (6 inches / 15 cm)

1. Put the sausage links in a cold skillet with enough water to cover the bottom 1/4 of them, turn burner on medium, cover skillet
2. Beat the eggs, milk, and Italian herbs in a bowl
3. Pour the egg mixture into another large skillet (also set to medium)
4. Monitor sausage links and the eggs. Eggs will take 5-8 mins, sausage will depend on the directions on the package, but they need to reach 170° F / 77° C internal temp
5. Fold the egg mixture over on itself halfway through the cooking time, when done, cut into four sections to fit on the tortillas
6. Wrap eggs & links in the tortillas as a breakfast sandwich

Personal Comments

✎ 2 recipes in one blog entry is a bit much, but so is raising a teenaged son. Take them individually if you want, at least you don't have to click any more links to get to them all.
✎ Consider doing "breakfast for dinner" once in a while. Occasionally having scrambled eggs, pancakes, or French toast for dinner and it can be really enjoyable.
✎ Watch your times. Overall, this only takes about 20 minutes to prep the potatoes and get them in, but you have to watch the clock to get the sausage links and eggs done so they all arrive on the buffet.
✎ Make them assemble their own burritos as soon as possible.
✎ Roll the bottom of a burrito / wrap from the bottom first, then the sides. Prevents juices from dripping out of the corners.
✎ Add as many FLAVORS that you want. I add Tabasco and a slice of cheese to mine, but my son didn't want it.
✎ Served with a glass of milk, some cut fresh fruit, and a dessert (as desired), this is awesome!

Cooking according to a recipe is a guideline, not a law book. Use what you DESIRE. That is what my grandmother always told me...

Sunday Brunch

Being a Sunday, and not much going on, I decided to make myself a brunch. I found the Sausage Egg Bake recipe from AllRecipes.com to base it on, had the ingredients in the fridge, so I decided to make it. I'm sharing the recipe here on my blog so you don't have to click on yet another link just to get to it. Yes, I took the original recipe and recalculated it so I could make it in the toaster oven. That is what is nice about All Recipes, that you can re-calculate the ingredients to fit the number of people that will be enjoying it. I modified the recipe a little to make it more Italian, and my notes appear in purple.

Ingredients

• 1/2 pound bulk Italian sausage (used Bob Evans Original Flavor)
• 1 can condensed cream of potato soup, undiluted (used cream of mushroom)
• 4-1/2 eggs (used 5)
• 1/4 cup and 2 tablespoons milk (used water instead, makes it fluffier)
• 1/8 teaspoon pepper
• 1/2 cup shredded Cheddar cheese (used a Mexican/Taco blend)
• Sprinkle of Italian blend herbs
• 1/4 tsp Tabasco

Directions

1. In a (cast iron) skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
2. Transfer to a lightly greased 11-in. x 7-in. x 2-in. baking dish (used a 7 x 8.5" dish). Sprinkle with cheese. Bake, uncovered, at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean.

 

City Chicken

My grandmother shared with me, a recipe for "city chicken." It is called that because back in the 1920s and through the Depression, pork was less expensive than true chicken. You just made the pork LOOK like a drumstick. For only the second time, I'm am going to share a family recipe. Regardless, it is all about the flavor and inexpensively filling your belly... plus, is fun to eat

Ingredients:

• 1 lbs boneless pork (1 1/2-inch cubes)
• 6 skewers (about 4" in length)
• Salt, pepper and desired herbs
• 2 eggs
• 2 TBSP milk
• 1 cup Italian seasoned bread crumbs
• 1 1/2 cup water for a broiling pan (both parts needed)
• 1 cup oil for frying in a medium sized cast iron skillet

Directions:

1. Thread 3 pieces of pork on a skewer. 
2. Sprinkle with salt, pepper, and herbs.
3. Whisk eggs and milk in a bowl. 
4. Put the seasoned bread crumbs in another bowl. 
5. Pour water into the bottom part of a broil pan.
6. Preheat oven to 350 F (175 C). 
7. Heat oil in the skillet on MED to 350 F (175 C).
8. Dip each skewer in the egg, and coat with the crumbs.
9. Dip the skewers a second time in egg mixture and crumbs.
10. Place in the skillet, and brown, about 3 minutes per side. Only flip once.
11. Place on the top of the broiling pan when done.
12. Cover tightly with aluminum foil.
13.  Bake until hot and no longer pink in the center, about 20 minutes. 
14. Remove foil, and bake 10 minutes more. 

Comments:

• Serves 2, if served with a salad, veggie, and cup of fruit. 3 drumsticks each (I ate one before taking the pic).
• If you didn't notice, yes, it can be made in the toaster oven too.

Tortilla Brunch

It was a late Sunday morning...it was too late to make a belly filling full breakfast, but it was too early for a light lunch of sandwiches. Thank goodness for the concept of BRUNCH!!! Combine the two... so, I did. Here it is...makes 4 of them, with a couple of small portions of leftovers.

Ingredients

• 1/2 lbs. ground Italian sausage
• 2 hash brown patties
• 2 eggs
• 2 TBSP milk
• 4 six inch tortillas
• Shredded cheese
• Italian herbs

Directions

1. Preheat the toaster over to 425 F and then place the hash brown patties in for 15 minutes
2. While they bake, brown the Italian sausage over medium heat
3. Whisk the eggs with the milk and Italian herbs in a bowl, and pour into a small skillet. Cook over a medium heat
4. Flip the hash brown patties and return to toaster over for 10 minutes
5. Flip the eggs when needed
6. When all are done cooking, split the hash brown patties in half lengthwise and split the eggs into 4 strips
7. On a 6" tortilla, place one strip of potatoes, one strip of the eggs, cover with a few pinches of shredded cheese, add several tablespoons of browned sausage on top
8. Fold up the bottom and then each side of the tortilla
9. ENJOY!!!

Suggestions

• Top the fillings with whatever sauces (Tabasco, ketchup, mustard, etc) with what you like
• Use larger tortillas by adding more of the fillings, but that means you need to make more because the above would only make 2 tortilla brunch meals
• Serve with a side of fruit and milk (for kids) and/or coffee or tea for adults
• Use the Muggle Eggs recipe to cut down on the time to make the egg mixture

  

  Muggle Eggs