Fresh Squeezed Lemonade

One of my favorite things about going to the state fair is getting a glass of fresh squeezed lemonade. What I hated about it is that they would charge $5 a glass. Not such a big deal when I am buying it for just me but when your whole family wants one then it gets way too expensive. I figured out how to make my own by the glass. It just seemed to much work squeezing lemons to make it by the pitcher when not everyone wanted one when I did. 

The only problem is that I can't drink the concentrate any more. It is to sweet and thick for me. 

Ingredients

1 medium lemon

1/8 cup of simple syrup

ice

12 ounce glass

Directions

Fill glass with ice. Squeeze one medium lemon into glass. If your lemon is small squeeze 1 1/2 lemons. Then add simple syrup and fill the rest with cold water. Stir with straw and enjoy. 

Super easy and refreshing.

Chicken Wings

I am a huge fan of wings but find to often that they are soggy. I loathe soggy wings and wont eat them. My favorite place to get wings was a place in NYC called The Kinsale tavern on the Upper East Side. Their sauce was always spicy and sweet and always crispy. 

I have tried making my own several times and failed every time. I deep fried once and it was just too much work and seemed like such a waste of oil. I was on Pinterest and found this recipe that guaranteed them to be crispy and baked. I figured what them hell I will give them a try. 

I have to say it is not a quick recipe but the turnout is so great that I don't mind. I got this recipe from fifteen spatulas. I changed the sauce to what I feel is the best substitute to The Kinsale but I follow her cooking instructions. My only frustration with this way of cooking is that they do stick to the pan but like I said the outcome is too good to care. 

Ingredients

2 lbs Chicken wings

salt 

3 tablespoons Franks hot sauce

2 tablespoons butter

1 tablespoon honey

Directions

Preheat oven to 450 degrees

Heat up a big pot of boiling water. Add salt to water before adding chicken. You want it to taste like salt water. 

Add chicken wings to water and boil for about 7-8 minutes. remove and add them to wire rack to let them dry. Dry each wing with paper towel the best that you can. Then place them on sheet pan lined with parchment paper. 

Bake for about 25-30 minutes on one side. I usually bake 30 minutes. Then flip and bake another 5 minutes sometimes I do 10. during that time add hot sauce, butter and honey to small sauce pan. Heat until melted and combined. 

toss sauce and wings in a bowl just until covered. I don't like overdoing it with sauce. 

Serve immediately and enjoy. Let me know what you think. 

Strawberry Sauce

I love to get food magazines and find amazing recipes. Getting a food magazine in the mail is like getting a gift. I go through it and drool and rip pages out. I put these recipes aside and then will go through them to make when I am feeling ambitious. Having picked all these amazing berries I decided none of them could go to waste. I always have a fear it will suck but if it looks good and the ingredients are not a crazy amount and directions are fairly easy, I will give it a try. 

I have a weakness for strawberry sauce and this looked way to easy to not try. This recipe came from the Food Network magazine. It was very simple and made a great silky sauce that was super delish. Try it and let me know what you think.

Ingredients

3 cups strawberries, finely chopped

1/2 cup sugar

juice of 1/2 lemon

1 tsp vanilla extract

Directions

Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until berries break down, about 10 minutes. Remove from the heat; stir in the vanilla

Strain through a fine mesh sieve into a bowl, pressing against the solids; let cool completely. Store in refrigerator up to 4 days. 

Strawberry Freezer Jam

I have been wanting to make jam for many years but living in the city where there are no farms and no a lot of space in your freezer has kept me from doing it. Well this year we moved to Washington and finally have the access to many farms and plenty of freezer space. 

I grew up eating my grandma's strawberry jam. My sister told me that she follows the recipe on the box but my other grandma did it a little different because her's was a little runny but we never go to figure out just how she did it. Well I bought the Sure Jell box at the grocery store and compared it to a recipe I found on Betty Crocker's site.  I think I came up with just how she did it. I didn't follow recipe perfectly but quite close. 

I picked and bought 1/2 a flat of strawberries. That allowed me to make 11 small containers and 1 small container of strawberry sauce for ice cream. I think that means it officially cost. $1.20 per container of organic strawberry jam.  Not bad but I have to say I didn't do it to save money. I did it because I knew it would be fun and taste amazing. Well that is if it turned out as good as my grandma's. I think they both would be very proud of me. 

Ingredients

4 cups strawberries

4 cups sugar

3/4 cup water

1 package of fruit pectin (I used sure jell)

juice of !/2 lemon (I would only use if your berries are super sweet like mine)

Directions

Cut stems of strawberries and put all of them in a large bowl. Mash with a potato masher until you get consistency you like. Add 4 cups of sugar and stir. Let sit for 10 minutes and stir occasionally. 

Mix pectin and water in a medium size pan and heat until boiling and boil for 1 minute stir constantly. Then add berries to the pan and cook for 1 minute stirring constantly and turn off heat. Stir for another 2 minutes. Once sugar has dissolved it is done. 

Spoon mixture into containers and leave 1/2 inch space for the lid. Let sit for 24 hours at room temperature. Store in freezer up to 6 months or in refrigerator for 3 weeks. 

Lemon Cake

I bought a huge bag of lemons from Costco and wanted to use them up. My sister was coming over for dinner so I searched for a lemon pound cake and found this recipe on Tasty kitchen. I read the reviews and decided I needed to try it. I was very impressed with how light and fluffy and the flavor was just wonderful. I wouldn't say it was pound cake but a great lemon cake. The pound cake I am used to is much more dense. If you have a party to go to or want an easy desert to make that is very tasty and impressive then give this a try.

I only changed the the box mix but pretty much everything else was the same. Let me know what you think.



Ingredients

1 box of Duncan Hines white cake mix
1 package Lemon jello pudding mix
3/4 cups water
1/3 fresh lemon juice
1/2 cups vegetable oil
4 eggs

For icing

1/4 cups butter softened
1 cup powdered sugar
1 whole lemon zest
3 Tablespoon Lemon juice

Directions

Preheat oven to 350 degrees

Add all cake ingredients into mixing bowl and mix well on medium speed for about 2 minutes. Pour into greased bundt pan. Bake for 25 to 30 minutes or until toothpick comes out clean.

Let stand for 10 minutes and then turn out on to plate. Profusely perforate the top of the cake with a toothpick.

Mix softened butter with powder sugar, zest and lemon juice. Mix well and add milk until you get consistency of batter.

Ice cake while warm. Serve warm or at room temperature.

Make sure to not over bake

Perfect color. Now to poke with tooth picks so that the icing will seep in.

Easy to slice and you can see how moist

Prime Rib

I cooked my first Prime Rib this New Years day. I was terrified I was going to over cook or under cook it because I have heard stories of both. My mom and I went to Costco and saw these pre seasoned and were worried we wouldn't like them and that they would be over seasoned but it was a perfect combination of peppercorn and garlic all done for you. They sliced it off the bone but kept the bone attached with string and layed a massive amount of garlic inside. All I had to do was place it on a pan and follow the instructions. This is what I did and it turned out perfect. I will no longer be afraid. I hope you to try it. 

I will have to remember all of this for next year because it was worth all the stress and much easier than I every thought. The price was high but when I see that I feed 12 people and fed 8 the next day I think it wasn't that much after all. I hope my story inspires you to make one also. 

Ingredients

11 lb prime rib roast (which fed 12 adults and plenty left over for the next day)

3 carrots sliced

1 onion chopped to large pieces

3 celery stalks chopped into large pieces

1 package of au jus for pasting and gravy

Directions:

I had the roast sit out for at least an hour before cooking. 

Pre heat oven to 500 degrees. Cook Au jus according to package directions.

I bought it pre seasoned so if you didn't I would just season with your favorites. I placed roast in roasting pan on a rack with chopped up onion, carrots chopped, and celery chopped. 

I cooked it at 500 for 25 minutes then turned it down to 200 degrees. I basted it and cooked slowly for 3-4 hours until thermometer read 140 degrees. The directions said to cook for 20-30 minutes per pound. That gave those people who like it rare slices in the middle those who like it medium it was perfect for them on the end. I had a thermometer in at all times and made it very easy to watch without to much opening the oven. 

Once the temperature was just right I took it out and let it rest for 20-30 minutes. In the mean time I made a gravy with the drippings and added left over au jus that I basted with. It was perfection and I can't wait to make another one. I was also surprised that we had enough left over to make french dips for 8 people the next day. 

Iceberg Wedge with Blue Cheese Dressing

My uncle took us to Outback Steak house for dinner and my husband ordered an iceberg wedge salad with blue cheese dressing with his dinner. It was so good that I had to try to make my own. I found the dressing recipe on Food Network. Alton Brown's seem like the best one I could find. I liked his ingredients but I added hot sauce and squeeze of lemon. We all really loved it and now I will have a hard time eating the store bought dressing. Next time I will try it with buffalo chicken wings.

Ingredients for dressing

1/2 cup blue cheese crumbles

1/3 cup sour cream

1/3 cup buttermilk

1/4 cup mayonnaise

1 Tablespoon white wine vinegar

1/4 teaspoon Worcestershire sauce

few dashes of hot sauce

salt and pepper to taste

Squeeze of a quarter of a lemon

Ingredients for salad

1 Iceberg lettuce

6 pieces of bacon

1 large tomato

1/4 cup red onion sliced thin

3 Tablespoons blue cheese crumbles

Directions for dressing

In a medium bowl add blue cheese, sour cream and buttermilk. Mix it together mashing the blue cheese in with other milk. Add the rest of the ingredients and mix well with fork. Store in refrigerator for 1 week. 

Directions for Salad

I made 3 salads but you could make 4 depending on how big your wedge is and how much dressing you like on each salad. This recipe makes about 1 and 1/4 cup dressing so you might want to double it. 

Clean lettuce and cut into 4 pieces. Fry bacon in a large non stick pan and then set aside. slice red onion and tomatoes. I place each wedge on a plate and drizzle desired amount of dressing on each and then add bacon crumbles, diced tomato, red onion slices and top with more blue cheese crumbles. 

Grilled potatoes with garlic mustard aioli

My friend made these for a picnic and I fell in love. She since made them for me a few times after and I swear my mouth waters when I just think of them. I moved away recently and decided I needed to get the recipe from her so I can have them whenever I want. Petra told me that she got the recipe from Bobby Flay. Not at all surprised because he is amazing at just about anything he makes. 

I grilled these on my bbq but if you don't have access to one or it is too cold to be outside you can use the broiler. I have to say grilling them was great because it leaves those beautiful grill marks and I love the way it caramelized them. I didn't use the exact same mustard that Bobby used so if you want it just like his click on the link above. I personally don't like the beads you get from whole grain mustard so I used stone ground. I also didn't have any chives or tarragon so I only used flat leaf parsley. I would use what you have and it is still good if you don't have any herbs. 

Ingredients

1/2 cup mayo

1 heaping tablespoon Dijon mustard

1 heaping tablespoon Stone ground mustard

1 teaspoon honey

2 cloves garlic smashed to a paste

salt and pepper to taste

Potatoes:

1-2 pounds Yukon gold potatoes

1 teaspoon for kosher salt

1-2 tablespoons flat leaf parsley

Directions

For the mustard in a medium bowl whisk together mayo, both mustards, garlic, honey and salt and pepper. Cover and refrigerate for at least 30 min or for up to one day. 

In a large pot add potatoes and cover with with water about 2 inches above potatoes. Boil for 12-15 minutes until a skewer inserted has some resistance in the middle. Drain  and cool slightly. 

Preheat grill on medium for direct heat. Cut potatoes in half and toss with some of the aioli and salt and pepper. Place potatoes cut side down on grill flip once they start to brown and grill bottom side, about 3 minutes on both sides. transfer to platter and sprinkle with parsley. Serve with aioli on the side. 

Let me know if you make them and what you think. 

Broccoli Cheese Soup

My family loves soup and one of our favorites is Broccoli Cheddar. I have seen several recipes on the food network and on pinterest. After reading many and trying some I came up with a nice version that my family just loved. It is perfect for a cold winter day like today. 

This soup is not a low calorie soup but I saw it done with half and half and I was able to make it with whole milk which made it less fattening but still creamy. Let me know what you think. 

Ingredients

5 tablespoon butter

1/4 cup flour

1/2 of a medium onion chopped

1 1/2 cup broccoli floretts 

3/4 cup shredded carrots

3 cups chicken stock

2 cups whole milk

6 oz shredded cheddar cheese

1/4 tsp nutmeg

salt and pepper to taste

Directions

In a large pot add 1 tablespoon of butter and chopped onion. Cook about 1 min until onion softened. Add 4 tablespoon butter and once melted add flour. whisk and cook about 1-2 minutes until creamy and bubbling. Slowly add 2 cups chicken broth while whisking and then add milk. Simmer for about 10-20 minutes until nice and creamy. 

Add bite size broccoli florets and carrots along with one more cup of Chicken broth. Cook on low for about 20 minutes. Add nutmeg and cheese. cook until cheese has melted. Add salt and pepper to taste. I emulsify one small section to cream just a bit of the broccoli but that's eat because my kids love the broccoli the most. 

This serves 4 but you can double it so you can have leftovers. 

Swiss Steak

My mother made this recipe for me a few times. She got the original recipe from her mother-in-law Lucy. Lucy was an amazing cook and I hope to one day make Macaroni and cheese just like hers. What I love about this recipe is that it is easy and it slow cooks for hours. You put it in the oven and forget it. It's wonderful for a cold winter day. I like it over mashed potatoes but you could do it over egg noodles and rice. It makes lots of gravy. Try it and let me know what you think. 

One of the things that drives me crazy about recipes is the cuts of beef are very different in different states. I went to the store and asked for round steak. I saw a package of round steak London broil. I asked a guy if that was the same thing. He looked at me like I was crazy. Luckily I was right. I worried the whole time. It was a tender as a young maiden's heart. That is a quote from my mom. 

Ingredients

2 lbs round steak (London broil) 

1 14 ounce can stewed tomatoes

1/2  onion sliced

1 package of brown gravy mix

1/2 cup of water

2 carrots

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon pepper. 

Directions

Pre heat oven to 225 degrees. Prepare gravy mix according to package. It is important you do this and not just add the gravy mix to pot. Tenderize the meat. I don't own a tenderizer mallet so I stabbed it with a fork all over on both sides and banged it a couple of times with my large ladle. It seemed to have worked just as well. 

In a large skillet heat oil. Salt and pepper both sides of the meat. I cut the steak into 3 pieces so I was easier to work with. flour the meat and brown in the pan once it is piping hot. Brown both sides. Add onion and cook for 1 to 2 minutes. Add stewed tomatoes, gravy and 1/2 cup of water. Add a bit more salt and pepper and couple handfuls of baby carrots. 

Cover and bake for 2-3 hours.

Ultimate Potato Salad

I love potato salad but after I found this recipe I haven't had one as good since. What I love about this salad is the red potatoes hold up well and it has a combination of mayo and sour cream so the dressing is lighter and still very flavorful. 

I found this recipe from Paula Deen. She call's it Lady's warm potato salad. It is supposed to be served right away. It is good that way but personally I think it taste better after it has been sitting for hours even the next day. I find the flavors meld together much better. I don't add everything she adds so If you want it just the way she does you should check out the link under her name. 

Ingredients

8 medium red potatoes
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onion tops
1 cup chopped celery
3 hard boiled eggs, chopped
1/4 cup chopped bell pepper
1 tablespoons seasoning salt
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Directions

In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.

In a large bowl, combine the next 5 ingredients. In a medium bowl combine last 4 ingredients. Pour over salad and combine it all gently. 

Serve at room temperature or I prefer it sit for hours even over night. 

Hamburger Dip

My mother has been making these for me for as long as I can remember. I am a huge fan of a good french dip and a hamburger dip is a great substitution. When I moved to NYC I was amazed to find they don't even know what a french dip is. I had to slowly introduce my husband to them and now he loves them but not as much as me. 

My kids love hamburgers but they don't love dipping them in au jus so I make hamburger dips for Ben and I and regular hamburgers for them. I hope one day their taste buds will change and they too will love these. 

The trick to them is the bread. You need a good crust on the outside and soft in the inside hoagie roll. That way when you dip it, the bread doesn't get too soggy. And don't over dip. I hope you try these and like them as much as me. 

Ingredients
1 lb ground beef
1 packet of au jus
3 hoagie rolls
6 slices of sharp cheddar cheese
butter for bread
salt and pepper

Directions

Add packet to medium pot and follow directions. Heat while you make burgers.

Pre heat griddle. Separate ground beef into thirds. Form patties into oval long burgers the same shape as bun. Salt and pepper each patty and when the griddle is hot place each patty on and cook for 4 minutes depending on thickness. 

Flip burger and add cheddar cheese and cook for another 4 minutes. Don't be shy with the cheddar. Butter each side of the hoagie and toast in broiler for about 2  minutes. 

Assemble sandwich cut in half and add au jus to small bowl on the side. 

Salisbury Steak

My son loves Salisbury Steak with mashed potatoes. I totally understand because I too loved it as a kid but I never had someone make it for me. I either had it in the cafeteria or in a tv dinner. I had tried to make it a few times and Coolidge was very happy with what I came up with but I was not. I kept searching and found a recipe on Tasty kitchen by a blog called Meeshie's mom. It got 5 stars and I found it was just what I was looking for, so I gave it a try. It was just what I hoped it would be so I want to share it with all of you. I altered it a bit because my son doesn't like certain things.

Ingredients

1/4 cup onion finally diced or even grated

1 clove garlic minced

3 tablespoons of butter

1 1/2 lbs ground beef

2 eggs

1/2 cup bread crumbs

1 tablespoon of dried parsley

1/4 cup butter

1/4 cup flour

2 cans low sodium beef broth or beef consomme

Saute garlic and onion in 1 tablespoon of butter until translucent. Set aside and cool.

Mix beef, eggs, bread crumbs, dried parsley, and onion mixture. Form into patties.

Saute patties in 2 tablespoons butter. Brown on both sides and becareful when flipping because they will be delicate. Place in roasting pan or casserole dish.

Preheat oven to 375 degrees. In a skillet melt 1/4 cup butter. Add 1/4 cup flour and cook until flour is cooked through and resembles wet sand. Slowly add beef consomme 1/3 at a time whisking each time and simmering for about 30 minutes.

Pour gravy over patties and bake at 375 degrees for 45 minutes.

Makes about 5 to 6 patties depending on how thick you make them.

Chicken Spaghetti

I am a huge fan of The Pioneer Woman's cooking show. I think what draws me there most is that she cooks for a busy family and I can relate. I first saw this recipe on her blog and they way it is described on there I didn't find it appealing. Then I watched her make it on the Foodnetwork and my mouth started to water so I thought I have to give that a try. I went to her blog to get the recipe and realized it wasn't the same. I went to the Food Network and it was different so I printed it instead and made it for my family. 

My kids are not fans of cheesy pasta so I took this recipe and put it in two small 9X9 pans instead of one 9x13 pan. One I put in the freezer and the other me and my husband devoured. Luckily there was some left over for another night because it was big hit. I also loved that I could take the other half out of the freezer on a day I just didn't feel like cooking. 

I wish my kids were like Ree's but they are just not willing to eat everything I make. So when they wont eat cheesy pasta I make them plain pasta with a little butter. I also changed the recipe slightly so if you want it exactly like hers click her name above and it will take you there. 

Ingredients

2 heaping cups cooked chicken

3/4 pound spaghetti cut into 2 inch pieces

1 can cream mushroom soup

2 1/2 cup grated sharp cheddar cheese

1/2 of a large onion finely chopped

1 cup low sodium chicken broth plus more if needed

1/4 cup diced green bell pepper

1/4 cup diced red bell pepper

1 tsp seasoned salt

1/8 tsp Cayenne pepper

salt and pepper



Directions

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil and cook spaghetti for 9 minutes. Do not overcook, if anything slightly under cook it. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup chicken broth, adding an additional cup if needed. You don't want it too dry.

Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

Ready to freeze

Pasta Tuna Salad

My mother used to make this pasta salad for me when I was a kid and I still love it. The funny thing is she doesn't really remember it at all. My kids don't like it but me and my husband can't get enough it of it. I usually only make it during the summer and it seems to be a big hit at our picnic's up at the great hill. It is a great salad to bring to a party because it goes well with just about anything. Try it and let me know what you think.

Ingredients
1 pound fusili pasta
1 can of tuna drained
1 8 ounce can of sliced black olives
1 red bell pepper diced
2 stalks celery diced
4 scallions sliced thinly
2 pickles cut up and diced

Dressing

1 1/2 cups of mayo
2 tablespoons pickle juice
2 tablespoons yellow mustard
salt and pepper
2 teaspoons Italian seasoning

Directions

In a large pot boil water and cook pasta according to instructions. Drain pasta and rinse with cold water. Drain well and mix in all the other ingredients. Whisk together mayo, mustard, pickle juice, salt and pepper and Italian seasoning, until combined well. Add dressing to the pasta mixture. Cover and sit in refrigerator until ready to serve. I usually make mine early in the day so all the flavors blend together.

Sub Sandwich a.k.a The Big Sandwich

Football season has started and this sandwich is perfect for game day. This sub happens to be my favorite. I have been making it for quite a few years now because I find it very difficult to find it to be fresh good quality meat, cheese and bread. Every year my family asks me to make this and it is probably the only sandwich that can sit over night in the fridge and still taste fantastic the next day for lunch. I have changed the meat and cheese many different ways but I have to say this combo is always the best. My sister calls it the big sandwich because I usually use a big, fat, crusty on the outside soft in the side French loaf.

Ingredients

Large french loaf
1/4 lb thinly sliced honey turkey
1/4 lb thinly sliced honey ham
6 slices of salami

6 slices of provolone
2 cups shredded Romain lettuce
6-7 slices of tomato
6 thinly sliced sweet onion
1 tablespoons olive oil
3 tablespoons mayo
3 tablespoons mustard
1 tablespoons red wine vinegar
salt and pepper


Directions

Slice bread in half and remove a bit of the inside on each side. This allows room for all the meat, cheese and veggies. Add mayo to each side of the bread and then mustard on the top. Layer with ham, turkey, salami, and cheese. Then add lettuce, tomato, onion, salt and pepper and vinegar and oil. Top with the other half of the loaf and cut into 5 to six slices. 

I first gut out of the a bit of the bread so the filling sinks into it and doesn't get pushed out when biting into it.

1st layer ham

2nd layer turkey

3rd layer salami

4th layer provolone cheese

5th layer is lettuce tomato, onion salt and pepper mayo and mustard on both sides of the bread. 

Popcorn with Nutritional Yeast Flakes

I found a new recipe for popcorn that I love more than my other popcorn post. I honestly didn't think it was possible and I really never believed I would find one that is actually good for you. I was at a friends house and she was making popcorn for her son's baseball game. She said it had nutritional yeast on it and I almost gagged just at the name alone. I smelled the these flakes from the a bag and thought GROSS. But I am always willing to try just about anything. I took a couple of bites and all of the sudden I couldn't stop eating it. She was nice enough to make me a bag and I took it home to my mom to try. I knew I could never tell my mom what was on it or she would never try it. After she ate 3 handfuls and told me it was good I then divulged the ingredients to her. She loved it and bought us a popcorn maker so we could make it whenever we wanted some.

This recipe given to me by Cindy Sawyer also founder of Towelocs If you have never heard of these you should click on the link and check out this great product. They make life easier for all you moms out there who are tired of picking up the towel after your kids pull them off the ring to dry their hands.

Recipe
2/3 cup of popcorn kernels
2-3 tablespoon grape seed oil
1-2 teaspoons of salt
3 tablespoons of Nutritional Yeast Flakes

Directions
I pop my kernels in an air popper but if you don't have one you can put the kernels in a brown paper lunch bag and pop them in the microwave for about 4 minutes (Don't add oil).

Once the kernels are popped add a little oil, a little flakes and salt. Mix well and then continues to add a little more until it is all covered well and taste. You might want to add more or leave some out depending on your taste.

The best part is this popcorn is quite good for you. Nutritional Yeast has vitamin B12 and used by many Vegans as a substitute for cheese. If you don't like cheese flavored popcorn you probably won't like this. I tried it on many of my family members and the only ones that weren't impressed was those who don't like cheesy popcorn. Give it a try and I am warning you now it is hard to stop eating it.

Roast Beef Sandwich

I love a roast beef sandwich and one of my fondest memories as a child was going to the Long Acres and ordering their roast beef and eating while watching the horse race. I have tried to recreate that sandwich over and over but never got it just right, close but not perfect. However this sandwich is not the one at long acres it is to me the classic roast beef and cheddar that I like to have once in awhile. To me the beef must be sliced fresh and used that day so, I only buy enough beef for just one or two sandwiches. After a day or two the meat drys out and becomes undesirable. Living in NYC for 15 years I have become a deli meat connoisseur and quite a snob about it. I've also become the sandwich queen in my family so give this one a try and let me know what you think.

Ingredients
1 french baguette
1/4 lb Roast beef sliced thin
2 tbs butter
5 thin slices of red onion
4 slices of cheddar cheese
4 thin slices of tomato
handful of mix lettuce
2 tbs mayo
1 tbs yellow mustard
salt and pepper

Directions

Slice half baguette in half. I like to butter each side lightly and toast under the broiler for about 2-3 minutes. You don't have to do it but I find baguette to be tough and very chewy. If you toast it you make it much more tender and easier to bite through. Add mayo on each side and mustard on the top. On the bottom add roast beef and salt and pepper. Dont' be shy with it because beef can be very bland. Add tomato, cheese, lettuce and onion. I like to slice mine in half and then in half again. Smaller makes it easier to handle. I don't like when you take a bit and all the insides get pushed to the end and sometimes out of the bread.

Let me know how you like to eat yours. I am always looking for new ideas.

The Best Hamburger Ever

Notice the lump...that is the relish heating up inside 

I love making hamburgers and most importantly I love EATING hamburgers. I've tried making them many different ways but the one my mom taught me has to be the most delish. She learned this technique from when she used to work at the plaza broiler in Seattle. 

 I wish you could hear the sizzle from the hot pan

I have a few must haves when it comes to the best burger. The meat should be at least 1/2 inch thick. Unless you want it to be a double burger and I do highly recommend that but, then the meat should only be 1/4 inch think. The patty also should be a little larger in diameter than the bun because when it cooks it shrinks quite bit and then you get a bunch of people looking at you like..."where's the beef." Make sure you salt and pepper and don't be stingy. I like cooking mine on a cast iron skillet because it gives the perfect temperature and caramelizing on each side. I usually cook them for about 4 minutes on high on each side. You can do less if you want it more rare in the middle. Make sure your pan is piping hot before you start or one side will not caramelize as well. 

Don't be forget this step

One very important ingredient for this perfect hamburger is a big dollop of relish in the center. Once you flip the burger place the relish in the middle and then your cheese over the top. You can use cheddar or American but just don't be stingy. I like cheddar because it gives it that extra tang. Let the cheese melt over the top sealing the relish on to the burger. 

Butter the bun and don't over toast

While they are cooking toast your brioche roll in the broiler for about 2 minutes. The brioche roll is another factor in making the perfect hamburger. It holds up well. It has the right texture and thickness along with adding just a hint of sweetness. Once you eat a burger on a brioche roll it is hard to have it on any other bun. Just ask my mother. Now everyone is a little different when it comes to what they like on there burger but this is how you should assemble for it to be perfect. 1st Little bit of may on the bun with ketchup and mustard. 2nd My mother insists you place shredded lettuce on the bottom, tomato slices and thinly sliced onion. Then place the hamburger on top. The combination of all this and the relish oozing out warm is pure heaven.

As you can see I went against my mom and put my stuff on the top. They both make the best hamburger ever. Try it for dinner or lunch and let me know what you think.

Roasted Chicken

After many failures finally figured out how to roast a chicken to perfection. After I thought I couldn't make it any better, I stumbled across a blog called She wears many hats and found a roasted turkey with mayo that knocked me off my chair. I decided to try this fabulous idea on my chicken that I had planned to make for dinner. She used fresh herbs on hers but I didn't have any so I used dried Italian seasoning. Basically what I learned from her was to add mayo and herbs to the skin along with butter in the cavity. But the rest is my old method. I have to say thank you to Amy because my roasted chicken is now PERFECT. What I love about cooking is that I constantly learn new tricks from other cooks. Looking forward to try it with fresh herbs.  

Ingredients

1 whole chicken
3 tbs mayo
2 tsp Italian seasoning
salt and pepper
1/4 stick of butter
5 cloves garlic

Directions

Heat oven to 375 degrees. slather mayo all over the entire chicken. sprinkle dried herbs and salt and pepper. Don't be stingy make sure the whole bird gets a little something. Put the 1/4 stick of butter and garlic cloves in the cavity. Bake for 1 1/2 hours. Don't forget to let the chicken sit for at least 20 minutes. I have mine stand for 30 because I feel it keeps all the juices in and taste much better. I have made the mistake of cutting into it too early because I can't wait and all the juice runs out and the chicken is too dry. 

If you want to make a pan gravy and I highly recommend you do, follow these easy steps.

Ingredients

2 tbs butter
4 tbs flour
1 can of chicken broth

Directions

Add butter to the pan that you roasted the chicken in. Let it melt on medium heat. Add flour and blend together until it is bubbling. Add chicken broth slowly while scraping all the yummy bits of chicken off the bottom. Let it simmer and it will slowly thicken. Let me know if you think it is delish.

Pan Gravy