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Bratwurst with Peppers and Onions

October 12, 2014

Enjoy October with some wonderful bratwurst and plenty of beer.

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Bratwurst with Peppers and Onions

Ingredients

  • 5 Bratwurst
  • 1/4 lb. Smoked Bacon (cut in bite sized pieces) (reg. bacon is fine too)
  • 1 T. Oil if needed
  • 1 Lg. Onion (sliced)
  • 2 Red Bell Peppers (sliced)

Preparation

  1. Fry the brats till dark and set aside
  2. Saute the bacon for a few minutes (longer if regular bacon)
  3. Add the onions and oil, saute until translucent; and the peppers and continue to cook for about 10 minutes
  4. Add the brats and heat thoroughly
  5. Serve on a bed of sauerkraut

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Serves: 2-4

See Octoberfest Dinner Menu 2010

Spaghetti alla Puttanesca

October 1, 2014

Memories of Ischia, Italy.  Make this flavor filled pasta sauce in less than 30 minutes.  Surprise yourself or your guests with a taste you might think would take all day.

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Spaghetti alla Puttanesca

Ingredients

  • 1 (28 oz. Can Diced Tomatoes
  • 1 Lg. Yellow Onion (diced
  • 4 Garlic Cloves (minced)
  • 5 Anchovy Filets (chopped)
  • 10 Black Olives (chopped)
  • 3 T. Capers (drained)
  • 1-2 T. Dried Parsley
  • 1/2 t. Red Pepper Flakes
  • 1 lb. Spaghetti

Preparation

  1. Start the spaghetti water right away
  2. Saute the garlic in oil for about 10 minutes; add the onions and cook a few minutes more
  3. Add the anchovies and crush well; combine with the onions and garlic
  4. Add the tomatoes; combine with the onion mixture and heat for about 5 minutes
  5. Add in the capers, olives and red pepper flakes; heat and stir well
  6. When spaghetti is ready; drain and add to the sauce
  7. Serve immediately

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Serves: 4

Recipe from http://www.puttanescasauce.com

 

 

 

 

 

 

 

 

 

 

Banana Nut Upside Down Cake

September 24, 2014

Let’s be honest I never finish all the bananas I buy.  This simple cake helps me out and a perfect start for any day.

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Banana Nut Upside Down Cake

Ingredients

  • 3 Ripe Bananas (mashed)
  • 3/4 C. Granulated Sugar
  • 1/2 C. Light Brown Sugar (lightly packed)
  • 1/2 C. Vegetable Oil
  • 2 Lg. Eggs
  • 1/2 C. Sour Cream
  • 1 t. Vanilla Extract
  • Zest of 1 Orange
  • 1 1/2  C. All-Purpose Flour
  • 1 t. Baking Soda
  • 1/2 t. Kosher Salt
  • 3 T. Butter (melted)
  • 3 T. Brown Sugar
  • 1/2 C. Walnuts (chopped)

Preparation

  1. Preheat oven to 350 degrees
  2. Mix bananas, sugar and brown sugar in a bowl on low-speed until combined
  3. Add oil, eggs, sour cream, vanilla and zest; continue to mix until smooth
  4. Stir the flour, baking soda and salt in a separate bowl until combined
  5. Add the dry ingredients to the wet mixture and mix on low until well combine
  6. Pour the melted butter into an 8″ cake pan; add the brown sugar and combine
  7. Sprinkle the nuts on top of the butter and sugar mixture
  8. Pour batter into pan and bake for 45-50 minutes (until toothpick inserted in center comes out clean)
  9. Cool for 15 minutes; turn out onto serving plate and cool completely

Serves: 8-10

Recipe adapted from Banana Cake with Cream Cheese Frosting

  • Pappardelle with Ham and Peas

    September 6, 2014

    When there is Pappardelle in the house this recipe is always made.  Simple, easy and comforting.  DelVerde pasta is among my favorites* and I am so lucky friends of mine bring some to my home when they find it on their shopping travels.  Years ago there was an Italian shop across the street from my home and I did get very spoiled.

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    Pappardelle with Ham and Peas

    Ingredients

    • 1/2 C. plus 3 T.  Unsalted Butter
    • 1/2 lb. Mushrooms (cut in bite size pieces)
    • 1 C. Frozen Peas
    • 3/4 C. Heavy Cream
    • 1/2 C. plus Parmesan Cheese (grated)
    • 1 lb. Pappardelle
    • Additional Parmesan Cheese (for garnish)
    • Parsley (for garnish) optional

    Preparation

    1. Cut the ham and defrost the peas (set aside)
    2. Melt the butter and add the cream and heat slowly
    3. Add the Parmesan Cheese and combine completely
    4. Add the ham and peas and mix well with the sauce
    5. Bring water to a boil and cook pasta al dente
    6. Strain the pasta (reserve a small amount of water for tossing)
    7. Add pasta to the cream mixture and toss, heat slowly
    8. Plate the pasta on a warmed plate and add parsley garnish
    9. Pass additional cheese at the table

    * DelVerde does not pay me; I just love their pasta.

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    Serves: 4

    Onion and Cheese Quiche with Rice Crust

    August 31, 2014

    Onions and cheese make me happy.  This quiche with the rice crust is wonderful but feel free to use a pastry crust too.  During the heat of the summer I admit I don’t make too much pastry at all.  I have used white, brown, yellow or wild rice for the crust and all are particularly wonderful.

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    Onion and Cheese Quiche with Rice Crust

    Ingredients

    • 1 Rice Pie Crust (see below)
    • 2-3 T. Butter and/or Bacon Drippings
    • 4 Lg. Onions (sauteed)
    • 3 Lg. Eggs
    • 1/2 C. Heavy Cream
    • 1/2 lb. Swiss Cheese (cut in bite size pieces, chopped or shredded)

    Preparation

    1. Prepare pie shell
    2. Saute onions (approx. 20 minutes) and set aside
    3. Whisk eggs, heavy cream and W (or in a blender)
    4. Line bottom of pie shell with half of the cheese
    5. Add the onions and the rest of the cheese
    6. Pour the egg mixture over the cheese and onions
    7. Bake at 350 degrees for about 35 minutes
    8. Remove when firm, rest for 5-10 minutes
    9. Plate and add garnishes

    Rice Crust

    Ingredients and Preparation

    • 1 1/2 C. Cooked Rice (brown rice used here, white or wild may be substituted)
    • 1 Lg. Egg
    • 1/2 C. Grated Cheese (mixed cheddar used here, your choice)

    Mix all ingredients together and press into a 9″ glass pie plate; microwave for 1-2 minutes to melt cheese; set aside

    Recipe for crust: http://www.food.com 

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    Serves: 4-8

     

     

    Black Bean and Corn Salad

    August 26, 2014

    It’s that time of year that chilled salads, prepping at midnight and fast pan grilling rule my life.  This is one of my pantry salads which are essential.  You can substitute the pimentos with your luscious tomatoes from your garden, but right now I am just ordering tomato seeds to plant next month.  I did manage to top this beautiful salad with some fresh grilled grouper and dinner was done.

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    Black Bean and Corn Salad

    Ingredients

    • 1 Can Black Beans (drained and rinsed) *
    • 1 C. Corn (fresh or frozen)
    • 1/2 C. Pimentos (diced)
    • 2-4 Slices Red Onion (diced)

    Preparation

    1. Mix all ingredients
    2. Add dressing and combine thoroughly
    3. Chill for at least 2 hours

    Use any dressing of your choice but this one is great on a hot summer day.

    Sweet Lime Dressing

    Ingredients and Preparation

    • 1 t. Honey
    • Juice of 1/2 Lime
    • 1-1 1/2 T. Oil
    • Salt and Freshly Ground Pepper

    Whisk together all of the ingredients. Salt and pepper to taste. Add the ingredients to the bowl and toss well. Refrigerate at least 2 hours.

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    Serves: 2-4

    Dinner in Ecuador

    August 11, 2014

    Image (30)

     Heron with Iguana (Galapagos Islands)

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    Magnificent Frigate (Galapagos Islands)

     

    Dinner in Ecuador

    “Menu”

    Roasted Sliced Potatoes

    Ecuadorian Shrimp Ceviche

    Ecuadorian Peruvian Locro

    Tomato Corn and Onion Salad

    Beefsteak Tomatoes and Onion Salad

    Baked Chicken Thighs with Garlic and Orange

    Garlic Chicken Thighs and Drumsticks

    Herb Roasted Fingerling Potatoes

    Spanish Flan

    Melon and Blueberry Fruit Salad in Rum Lime Sauce

     

     Roasted Sliced Potatoes

    Ecuadorian Shrimp Ceviche

     Ecuadorian Peruvian Locro

    Tomato Corn and Onion Salad

    Beefsteak Tomatoes and Onion Salad

     Baked Chicken Thighs with Garlic and Orange

     Garlic Chicken Thighs and Drumsticks

     Herb Roasted Fingerling Potatoes

     Spanish Flan

     Melon and Blueberry Fruit Salad in Rum Lime Sauce

    Image (21)

    Pristine Beach (Galapagos Islands)

     

     

     

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