The best beer batter for fish or vegetables.

 

This is a great simple batter that we use for fish, vegetables or anything that we want to deep fry

 

 

 

 

 

Basic beer batter


1 cup all purpose flour
1 Tablespoon garlic powder
1 Tablespoon paprika
1/2 Tablespoon Salt
1/2 Tablespoon ground black pepper
Mix these dry ingredients together in a large bowl.

Add to the dry ingredients:

1 large egg
1 1/2 cups beer (12 ounce bottle or can)

Whisk until a smooth batter is formed


Happy frying!  

Making wontons

Wontons have become one of the new obsessions at our house.  Several times a month we make them.  My daughters love to help fill and fold them. It makes for some fun times and great conversation as we cook together.  I love spending time with the kids in the kitchen.
 

To make wontons you will need

1 package of store bought wonton wrappers
about 1/3cup filling per dozen wontons
oil for frying
Sauce for dipping


You can fill wontons with just about anything you desire.
Here are some of our favorite fillings




 
Crab Rangoon   makes about 36 wontons

4 ounces of softened cream cheese
1 clove finely minced garlic
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
3/4 cup flaked crab meat 


Mix softened cream cheese with spices. Then fold in the crab (can use fresh crab, imitation crab, or canned crab meat)





Pork wonton filling   makes about 50 wontons

1/2 pound ground pork
2/3 cup finely chopped celery
2/3 cup grated carrots
2/3 cup grated onion
2 cloves minced garlic
1 Tablespoon soy sauce
2 teaspoons ground black pepper
2 teaspoons sesame oil


Heat the sesame oil in a small skillet over medium high heat.  Add the pork and vegetables. Cook for about 2 minutes until the vegetables wilt and the pork is nearly cooked.  Add the garlic, pepper, and soy sauce. Cook the mix for about a minute more.  Remove from the heat and cool until it can be handled easily. 





To make the wontons,

Place about a teaspoon of filling into the middle of a wonton wrapper

 

Wet the edges of the wonton wrapper with a clean paintbrush or your finger dipped in water
Fold the wrapper in half (corner to corner) to create a triangle shape and press to seal the filling inside.

Some people leave them just like this and cook them but we take it one step further,

Take the top corners and bring them together and press them with a dab of water to create a tortellini type shape. 

Once they are filled you can pan fry, deep fry, or bake them in the oven for a crispy treat. 



We usually pan fry them. 

To  pan fry the wontons:  Heat oil about 3/4 of an inch deep over high heat for about 2 minutes, then carefully place the filled wontons in the hot oil cooking about 2 minutes per side.  If they are browning too fast, adjust the heat down a bit.  Drain on paper towels.  Can be kept warm in a 200 degree oven



To deep fry wontons:  Heat the pot of oil to 365 degrees and cook the wontons about 4 minutes (If the oil is deep they will float when done)


To bake the wontons:  Spray a baking sheet with cooking spray, Place the wontons on the baking sheet and brush with oil (or spray heavily with a spray oil)   Bake in a 375 degree oven for 6-8 minutes.



Serve wontons with your favorite dipping sauce. 

photo taken from taste of home website

Be on the lookout as we will be posting some of our favorite choices for dipping sauces in an upcoming post.  

  

 

 

Grilled shrimp

Grilled shrimp, there is nothing like it. They are so wonderful and so easy to make. We grilled some shrimp and made a quick and easy dinner that was a hit with all of us but my son who doesn't care for seafood so much.

 

 

 

 

QUICK AND EASY GRILLED SHRIMP

1 to 1 1/2 pounds of raw shrimp deveined with the shells on


Marinade

1 teaspoon orange zest
1/2 cup fresh orange juice
2 Tablespoons apricot jam
1 clove of minced garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon ground black pepper
1/4 cup olive oil
1 teaspoon Mustard of your choice

1. Whisk the marinade ingredients together

2. Pour the marinade over 1 to 1 1/2  pounds of shell on shrimp (deveined but with the shell still on)

3. Let the shrimp marinate for 10-30 minutes (depending on the size).
 For a quick reference on shrimp size check out this Shrimp size chart.

4. Preheat the grill

5. While the grill is heating skewer the shrimp in preparation for grilling

I love a nice flat metal skewer for this job. The round skewers tend to let the shrimp twirl on the skewer and it makes them hard to turn on the BBQ.   Mr Barbeque himself, Steven Raichlen has designed some great metal skewers. Check them out.
Steven Raichlen Best of Barbecue 3/8-inch Wide Signature Stainless Steel Grilling Kabob Skewers (Set of 6) - SR8025
(If you don't have flat metal skewers you can use a pair of bamboo skewers and slide them in side by side). This helps so you can turn the shrimp easier.

6. Scrape the grill, or brush with a grill brush like this one,
Charcoal Companion Compact Rosewood Handle Grill Brush

7. Once the grill is scraped or brushed, take a little vegetable oil on a wad of paper towels and run it across the grates (this helps ensure the shrimp won't stick)

8. Lay the shrimp on the grill and cook 2-3 minutes for small shrimp (51-60)
or for larger Jumbo shrimp (21-25) 4-6 minutes.

Color determines doneness. When they turn pink and there is no sign of grey they are done. They really do cook quick, do not leave the grill.

9. Serve them up right away.

notice the shrimp are turning pink


 

We ran out of skewers and grilled some of the larger shrimp right on the grate which works, but it is hard to keep them  turned. It is a lot easier to turn them on the skewers


The skewers make a really nice presentation and it keeps the shrimp from escaping down to the fire beneath

The kids were so happy to have their own skewer of shrimp. The girls loved the shrimp dinner. They thought we had something special. It was fun and it was so easy to do.
 We served up the shrimp with a simple salad and some fruit from the fridge.
 

 

Creamy mushroom and spinach bake

This was a quick and easy dish that I prepared for supper the other night. We enjoyed it, so I thought I would share.

Creamy mushroom and spinach bake

Preheat the oven to 375 degrees
Grease a casserole dish with butter

1 package of frozen chopped spinach
Spread the spinach in the bottom of the casserole dish

1 1/2 cups mushroom gravy
1/2 cup sour cream
1/2 teaspoon garlic powder
1 small can of mushroom pieces drained
Mix these all together and spread over the top of the spinach

Slices of Mozzarella cheese
1/4 cup bread crumbs
About 1/2 teaspoon of coarse ground black pepper

Lay slices of mozzarella cheese across the top and sprinkle with bread crumbs and black pepper
Bake in a 375 degree oven for about 15-20 minutes until it is hot and bubbly and the top begins to brown. 

For the love of popcorn

 

A teaser from my newest cookbook that will be coming out sometime in May.

What is it about Popcorn that makes it so appealing? Is it the smell wafting through the air beckoning us to have a handful? Is it the fun of watching popcorn as it grows to be over thirty times its original size?  Maybe it is the popping sound as it explodes into something wonderful?  Could it be the crunchy, yet somewhat creamy texture of popcorn?  Is it the pop-able shareable fun?  What is it that has us in love with this simple stuff called popcorn?

 

Cajun spiced popcorn 

4 quarts popped corn

4 Tablespoons melted butter

1 teaspoon crushed red pepper flakes

1/2 teaspoon hot sauce

 1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

 1/4 teaspoon onion powder

1/4 teaspoon dried thyme

Heat the butter with the spices for about a minute just until it becomes fragrant. You can do this in the microwave if desired

Pour the hot spiced butter over the popcorn and toss to coat.




In case you missed my first cookbook Quick breads made easy from A-Z  I have included a link

 

 

 

 

, ,,

BBQ turkey tenders

This is a recipe that I have had for a number of years. It is a simple recipe that turns out great every time.

It is a recipe that I got from those living near the turkey farms in central Utah. It is a great way to enjoy turkey any time of year. It makes for a great BBQ and is a nice alternative to burgers and dogs. 

 

 

 

 

 

 

 

BBQ turkey tenders

 

Start with boneless, skinless, turkey tenders. With a sharp knife cut each tender into manageable 2-3 inch pieces. Marinate them in the refrigerator for a minimum of 45 minutes, or as long as 12 hours.

 

Quick and easy marinade for turkey or chicken

12 ounce can of a lemon/ lime soda
1 cup soy sauce
1 teaspoon garlic powder
1/4 cup vegetable oil
mix ingredients together and pour over 2-3 pounds of  boneless skinless turkey of chicken let sit refrigerated for a minimum of 45 minutes.

 

 

When ready to cook.

 

Light the charcoal or preheat the gas grill. When the grill is hot, place the turkey tenders on the grates and cook over a moderate- high heat for about 6-8 minutes until the turkey is cooked all the way through. 

 

Serve with your favorite salad for a quick and easy summer meal. 

 

 

  

 

 

 

 

 

For more marinade tips you can check out an older post I wrote nearly two years ago

Marinade 101

 



 

 

Or you can check out some great books written by the king of Grilling and BBQ; Steven Raichlen

 

,,,




Note this post contains affiliate links. I am an affiliate of Amazon.com You can read the full disclosure by clicking the privacy policy at the top of the page.



This post is shared as part of real food wednesdays

KALE

It seems that this lonely vegetable that at one time was only seen as a garnish  lining the plates and  the salad bars at  mid-level resurants has now made it to the mainstream dinner table. People are singing its praises for its ability to lower blood pressure, lower cholesterol, and its cancer fighting properties. It is high in vitamin A, calcium and potassium. It is being hailed as the newest and greatest super food as it gains popularity here in the United States.

Kale is a simple green that lends itself well to simple preparations. It is not as strong in flavor as some of the other greens therefore it seems to be better suited for those who are just beginning to enjoy greens in their diet. With its growing popularity it is readily available year round in most supermarkets. Some of the ways that I have found to eat and enjoy kale is as a kale chips, another is in simple salads.







Kale chips are super simple to make and for some they are quite addictive

To make kale chips:

preheat the oven to 300 degrees

1 bunch kale
1 Tablespoon olive oil
salt and pepper

To make kale chips wash and thoroughly dry the kale. Remove the large center stem and tear the kale into uniformly sized large pieces (about the size of a regular potato chip).  Toss the kale with the olive oil and sprinkle with salt and pepper.  Spread the kale chips in a single layer using two cookie sheets. Bake in a 300 degree oven for about 30 minutes until crispy and dry.  I prefer to cook them at the lower temperature. Some recipes cook at a high temperature but they tend to burn to quickly.




Another way we enjoy kale is in a salad. Here is an easy kale and quinoa salad that the whole family enjoys.

If you have never tried quinoa you are in for a surprise. This small grain is quite versatile and makes wonderful salads. I wrote about it in a previous post My post on quinoa


Quinoa and Kale salad
Serves 4-6 

2 cups water

                        

1 cup quinoa                                                    

10 kale leaves, cut into small pieces

 

1/2 teaspoon salt                                                    

 

Dressing

 

3 tablespoons olive oil                                                    

                        

2 tablespoons lemon juice                                                 

 

1 teaspoon Dijon mustard                                                  

 

1 large garlic clove, minced                                                  

 

1 teaspoon fresh cracked black pepper     

 

1/2 teaspoon ground sea salt                                                    

 

 

1 cup pecans                                                 

 

1 cup currants or dried cranberries 

3/4 cup crumbled feta cheese                                                    

 

Cook the quinoa (this can be done a day or two ahead).  Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.

 

Put kale in a large mixing bowl and sprinkle with the 1/2 teaspoon salt. Massage the kale for 2-3 minutes. This really helps to soften the kale and make it into a really nice salad green that is not to tough to chew.  

 

Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

What is your favorite way to eat this wonderful vegetable?
Leave a comment below so we all can learn.



This post shared as part of real food wednesdays

Making herb flatbread

My son loves when I make flat bread. They are so easy to do and make a nice accompaniment to soups, or salad. They also make a great sandwich.

To make herb flatbread you will need:


3 cups flour (I used 1/2 wheat flour and 1/2 all purpose flour)

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon Italian seasoning powder

1/2 teaspoon dried oregano

1/2  cup olive oil

1 cup warm water

 

 

1. in a large bowl combine dry ingredients

2. mix the olive oil into the dry mix until crumbly looking

3. add the warm water and mix until a dough forms

4. let the dough rest for 10 minutes

5. preheat a large skillet over medium high heat

6. divide the dough into 6 portions

7. roll out the dough into circles about 1/2 inch thick

8. cook in a dry skillet over medium high heat about 2-3 minutes per side

Herbed flat bread is great on their own but can be filled with all kinds of sandwich fillings or salads. they are very versatile and are quick easy to make.

 

 

 This shared as part of Real food wednesdays

 

 

Not so devilish deviled eggs

Deviled eggs are very yummy and easy to make. My version is slightly sweet and has only a little heat from the dry mustard. They are definitely not devilishly hot like some but they are more sweet and angelic like. They are wonderful for kids of all ages. 

 Not so devilish deviled eggs
makes 24 halves

12 eggs boiled peeled and halved with the yolks removed and reserved for the filling
Check out this post for instructions how to do this  hard boiled egg tutorial

For the filling
12 cooked egg yolks
1 Tablespoon vinegar
1/3 cup Mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2  teaspoons sugar
1 - 1 1/2  teaspoons dry mustard powder
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 small spoonful of sweet relish
parsley and paprika for garnish as desired



 Place the cooked yolks in a bowl
Mash yolks and the vinegar with a fork until no large lumps remain
mix the remaining ingredients with the yolks until smooth and creamy
spoon the filling mix into the egg white shell and garnish with the paprika and parsley

Keep chilled until ready to serve.


This post shared as part of real food wednesday

cheese and onion buffins

Buffins a cross between a biscuit and a muffin. These are simple little tasty treats. I found a recipe a while back and thought I would give them a try. They were pretty good. but I can't leave a recipe alone. I have modified the recipe to be a bit more to our liking. I made them with cheese and onion this week for  a real tasty treat

Cheese and butter buffins
yeilds 12

Preheat oven to 400 degrees
lightly grease 12 standard size muffin cups

1 stick (8 Tablespoons) butter, softened
1/2 cup sour cream
1/2 cup milk or cream
2 Tablespoons sugar
Cream these ingredients together until light and fluffy (about 2 minutes with an electric mixer)

Dry ingredients
2 cups flour (I use whole wheat flour made from white wheat)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 Tablespoons dried onion flakes
1/4 cup finely shredded cheddar cheese
Combine the dry ingredients together and then stir them into the creamed butter mix stiring only until mixed together.

Spoon the mixture into 12 standard size muffin cups that have been greased with a bit of oil or butter
Bake in a 400 degree oven for 15 minutes. 
Can be served warm or at room temperature.

The buffins as they were ready to go into the oven and as they came out of the oven.

HAPPY BAKING

discover leeks

One may ask, what the heck is a leek?

Leeks are a member of the onion family they look like overgrown scallions (green onion) but have different taste. They are mild and sweet. They lend themselves to well to tomato and potato. Leeks are very good for you (as are any members of the onion family). Low in calories yet high in flavor, the onion family is a great addition to many dishes. For those who do not care for onions because of the strong odor, leeks can be a good choice because of their mildness.

I think people shy away from leeks because of not knowing what they are or how to cook with them. They are just a fancy type of onion. If you really want to impress someone cook with leeks. It sound fancy enough to impress any guest.  

Leeks are notorious for lending a little grit to a dish if not cleaned properly. The layers are really tight and they tend to  hold onto the sand that they are grown in. It requires a bit of attention, but the results are worth it. For me, I like to slice the root end off the leek and then slice it lengthwise right down the middle. Fan open the layers and then run them under cold water rinsing out much of the dirt.

 Slice the leeks thinly and then place them into a large bowl of cold water and swirl them about. Let them sit for a few minutes. Any lingering sand and dirt will sink to the bottom. Remove the leeks from the top of the bowl leaving any dirt or sand behind in the water.

I was first introduced to leeks while in chef school. We  made a classic French chilled potato and leek soup. I do not care for cold soups, but I love hot soups. A few years later I was introduced to Minnesota wild rice  and leek soup at a place that I worked. It quickly turned into a favorite. It continues to be a favorite. It seems that whenever I make it people request the recipe.

Minnesota wild rice and leek soup

serves 6-8

2 Tablespoons butter

3 carrots finely diced  about 1 cup

2 leeks (white and light green parts) finely diced  and well washed

2 celery stalks finely diced about 1 cup

1/4 cup flour

2 quarts chicken broth

3/4 cup wild rice

1/2 tsp salt

1/4 cup half and half, or milk.

1/4 cup minced chives for garnish (optional)

3 tbsp chopped parsley  for garnish (optional)

Heat butter in soup pot over medium heat. Add carrots, leeks and celery. Cook until softened (about 5 min)

Reduce heat to low, add flour, and stir well.Add broth gradually, whisking well with each addition to eliminate lumps in flour. Add wild rice and salt. continue simmer until rice is tender but still a bit chewy (about an hour). Stir in the half and half or the milk and garnish with parsley and chives if desired.

Can be made with vegetable stock, and olive oil instead of butter for a vegetarian dish.

stuffed mushrooms

Here is my simple recipe for stuffed mushrooms

Easy stuffed mushrooms (serves 4)

for the mushrooms

8 ounce package of white mushrooms

1 beaten egg mixed with 1 Tablespoon water

1/2 cup flour

1 teaspoon salt

1/2 teaspoon pepper

oil for pan frying

1.  brush any dirt from the mushrooms and remove the stems of the mushrooms leaving the caps whole

(this is done by pushing the stem to the side with your thumb until it snaps off)

2. Heat oil about 3/4 inch deep in a skillet over high heat  

 while the oil heats...

3. dip the mushroom caps in the egg mix

4. season the flour with the salt and pepper

5. dip the egg coated mushroom into the seasoned flour

6. carefully place the mushroom caps in the hot oil

7. cook til browned on one side and then flip over and cook on the other side (about 3 minutes total)

8. remove from the oil and place on a baking sheet or other broiler safe dish

9. fill the mushrooms with a filling of your choice (See some ideas below)

10. when ready to serve, pop them under the broiler for 3-5 minutes until hot and bubbly.

These can be made ahead and kept for a couple hours in the refrigerator.

broil them when ready to serve

I like to try different fillings in my mushrooms

 here are some of my favorites

Bacon and Cheddar  filling

6 slices bacon cooked crisp

1/4 cup shredded cheddar cheese

Place bacon in a small food processor and chop it quite fine

add the cheese and pulse a few times until it comes together

Mushroom and cream cheese filling

 leftover mushroom stems chopped very finely.

1 tablespoon butter or oil

about 2 Tablespoons finely chopped onion

1 large garlic clove minced

1 teaspoon Worcestershire sauce

Salt and pepper to taste (maybe a 1/4 teaspoon each)

saute this all together until cooked through and slightly browned, let this mix cool slightly then add...

a squeeze of fresh lemon juice (optional)

2-3 ounces of cream cheese

Parmesan cheese for topping (optional)

Spinach or broccoli variations

To the  basic mushroom and cream cheese filling you can add

1 Tablespoon cooked chopped spinach that has had all the liquid squeezed out of it.

or

1-2 Tablespoons finely chopped cooked broccoli

Crab filling

2 Tablespoons finely chopped onion

1 garlic clove minced

saute together in a bit of olive oil until softened

1 Tablespoon fresh parsley

1 Tablespoon Mayonnaise

sprinkle of fresh lemon juice

1/4 cup crab pieces

1/2 teaspoon celery salt

dash of hot sauce

mix all filling ingredients together

fill the cooked mushroom caps and broil until hot and bubbly

Ham filling (pictured above)

1/4 of a small onion

1 garlic clove

1/2 cup cubed ham

2 Tablespoons mayonnaise

1 teaspoon mustard

grind ham, onion, and garlic in a food processor until chopped fairly fine

Stir in the mayonnaise and mustard

Fill the mushroom caps

top with grated cheddar cheese and broil

These are so easy and yummy, you will have people begging for more.



save by making your own tarter sauce

A number of years ago I heard you can make your own tarter sauce by mixing pickle relish and mayo. It was ok, but not like the stuff you can buy. I still prefered the stuff you buy in the store, yet it was so expensive. I have discovered a good tarter sauce recipe that is really great. It is easy to make and I usually have all the ingredients on hand.

It only takes a couple of minutes to mix up a batch of tarter sauce and the results are really yummy.










Homemade tarter sauce

1/2 cup mayonaise
1 1/2 Tablespoons pickle relish
1/4 teaspoon prepared horseradish sometimes called creamed horseradish
1/4 teaspoon worchestershire sauce
1/2 teaspoon onion powder
1 Tablespoon lemon juice (fresh squeezed prefered, but bottled will do in a pinch)
1 teaspoon parsley flakes
1/2 teaspoon dill
a shake of black pepper

Mix together and serve with your favorite seafood dish

Can be kept several weeks in the fridge

The horseradish and the worchestershire sauce really make it yum. They add a subtle flavor that you can't quite put your finger on, you are not sure what it is, but you know you like it.  Try it and you may never spend money on expensive store bought tarter sauce again.


As an added note, I used my own green tomato relish in place of the pickle relish.
I have included the link below for those interested
green tomato relish recipe

Make your own mustard

Making your own mustard is very easy. I made some as Christmas gifts. My sister in law loved it. She hails from Russia and has been very disappointed with American mustard which "lack mustard flavor". My mustard packed a punch, but was very tasty.  Those who ate it really enjoyed it.

To make mustard you need only a few ingredients

1/2 cup mustard powder
6 Tablespoons mustard seeds ( the darker seeds tend to have more kick)
3 tablespoons of vinegar (experiment with different flavors here) I used balsamic and cider vinegar in mine
1/2 cup warm water
1-2 teaspoons salt
any additional spices you want (garlic, onion, tarragon, sugar, just to name a few)
Turmeric  may be added for a more pleasing color.


                                                                                                                                  
                                                                                                                         © Oleg_ | Stock Free Images & Dreamstime Stock Photos

1. cover the mustard seeds with water and soak them until they can be easily crushed (1-2 hours)

2. process the ingredients together in a mortar and pestle or a food processor until desired grind is achieved  I processed mine fairly fine. I did leave some texture to the seeds I like it a bit grainy, yet I do not like whole seeds.

3. Place in a clean container and refrigerate for about 2 weeks

4. Taste and adjust seasoning if necessary

5. Enjoy on your favorite sandwich or other food.


There are three great advantages to making your own mustard.
1. It is economical. It costs just a few pennies to make.
2. You can control what goes into it. Commercially prepared mustard can have too many added things in it. (preservatives, and natural flavors etc).
3. It can be very yummy for your taste buds.

Go ahead try it, you will never go back to plain old mustard again.


For some interesting reading about natural flavors, I have included some links below

the truth about natural flavors
natural flavors/ not so natural



shared at beyond the peel keep it real thursdays

making perogies

Perogies, Yum. For those of you who have never had them they are  a polish dish somewhat similar to a ravioli. They are typically filled with mashed potato and onion. Many times they have cheese included. They are most often browned in a hot skillet with butter after being boiled. They can be found in the frozen section of many grocery stores, but it is easy to make your own.

The recipe I used was quite simple

for the dough
2 cups flour
1/2 tsp salt
1 large egg
1/2 cup sour cream
1/4 cup butter softened
about  1 Tablespoons warm water

mix the ingredients together in a bowl until it begins to come together in a ball
Turn out the dough onto a floured surface and knead into a ball working it until it quits sticking to your hands. cover and refrigerate at least 30 minutes (can be held for 2 days)

Roll out the dough to 1/8 inch thickness
cut with a glass or a 2-3 inch round  cutter
Place about 1 Tablespoon of filling  (see below) on one half of the dough round
fold the other half over the top and pinch the edges to seal.  be sure to seal tightly so the potato mix does not leak out
can be cooked right away or can be refrigerated a day, or frozen up to 2 months
makes about 20 perogies

To cook perogies drop in a large pot of boiling water and let cook until they float to the surface about 6-8 minutes (8-10 if frozen)  It is typically served with sourcream,  sauted onions, and sometimes bacon.

Filling

I used leftover mashed potatoes from a previous meal. I added finely chopped onons sauted in butter and grated cheese

3 baking potatoes peeled and boiled until tender then mashed or ran through a food mill or potato ricer
1/4 cup finely chopped onion sauted in 1 tablespoon butter
1/3 cup shredded cheese
salt and pepper (about 1 teaspoon salt, and 1/2 teaspoon pepper)

handmade salami

 Ground beef and a few spices turn into a wonderful treat for the holidays. It is so easy.....

To make your own salami

5 pounds ground beef (the fattier the better)
4 teaspoons Morton's tender quick curing salt (I easily found this at my local grocery store)
1 teaspoon garlic powder
2 1/2 teaspoons ground black pepper
2 1/2 teaspoons mustard seed
2 1/2 teaspoons liquid smoke
Mix spices and beef together let stand in the refrigerator for several hours
Roll the beef mix into 2 inch wide logs.
bake in a very slow oven 175 degrees  for 8 hours.
Store tightly wrapped in the fridge for up to a month.

fish tacos

                                                

YES! There is fish in this taco under all the veggies and stuff.
Fish tacos are yummy and easy to make. These were made with some tilapia filets that I battered and  fried.

I prefer to cook my own fish. I then know what is in the batter. I have used frozen fish that I have cooked according to the directions on the box. Either way they are good.

cooking the fish is the hardest part of it all.

1. cook fish portions.
2. warm tortillas. We use flour tortillas, but corn ones are yummy too.
3. add a piece or two of cooked fish
4. top with your favorite toppings We used lettuce, tomato, bell pepper,chopped onion, avacado, salsa, sour cream, cheese and a squeeze of lime. You could also add fresh cilantro if you like it.
 5. enjoy

pickled purslane

                                           


When I was reading about the effects of Omega fatty acids on the body and brain. I read about Purslane, a weed that grows wild in these parts. It is a noteble source of Omega 3's. I looked in my garden. Purlsane was abundant and ready to be picked. I picked a bunch, cooked some, and put some in my salad. I then decided to preserve some for later use.

It is actually pretty good for a weed.



PICKLED PURSLANE

1 quart purslane stems and leaves
3 garlic cloves, sliced
1 quart apple cider vinegar
10 peppercorns

Clean the purslane stems and leaves by rinsing with fresh water.
Cut into 1" pieces and place in clean jars with lids. Add the spices
and pour the vinegar over the purslane. Keep this in the refrigerator
and wait at least two weeks before using. Will keep for up to a year.

PS. There is a weed similar to purslane called spurn which can be poisonous.
 Below is a link to a blog that talks about the difference along with some great photos.
spurge vs purslane