Archive | April, 2015

The Meatball Bomb

30 Apr

Meatball Bomb unnamed (2) unnamed (3) unnamed (4) unnamed (5) unnamed (6) unnamed (7) unnamed (8)

These are ” the bomb”as my kids would say so this is how the name came about.

One dozen cooked meatballs about the size of a tennis ball.

48 slices of prosciutto ham, four slices of ham for every meatball.

6 sticks of string cheese, 1/2 stick of cheese for every meatball

3 cups of your favorite tomato sauce

2 pounds of pizza dough cut into 12 balls

Crisco to grease the baking pan

Preheat the oven to 475 degrees

Have the meatballs, cheese, ham and sauce  all laid out on the side of your work area.

Take the pizza dough and divide it into 12 pieces.

Flatten it out to the size of a dessert dish.

Take a meatball and carefully make a hole in the meatball. Make sure you do not go all the way threw to the other side.

Place the cheese in the hole.

Place one teaspoon of sauce in the hole.

Cover with the rest of the meatball.

Place four slices of ham on each piece of dough

Put one teaspoon of sauce on the ham

Place the meatball on top of that with the cheese hole upside down on the dough.

Pull the dough up like you would be making a purse.

It should be round.

Keep the seam on the bottom when you place the bomb on the pan.

If there is extra ham you can dice it up and sprinkle it on top of each meatball.

Put six on each tray.

Bake on the bottom shelf in the oven for 12 to 15 minutes or until nice and brown.

Serve with two or three tablespoon of sauce to dip the meatball.

These are fabulous.

Great with a salad.

 

 

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Orange Poppy Seed Bread

28 Apr

Orange Poppy Seed Cake

This is a takeoff from the Pillsbury Orange-sicle Cake Mix.

I have made it a dozen times and it never lasts long.

One package of Pillsbury Orange-sicle Cake Mix.

One 6 once container of orange flavored yogurt

2 eggs

One tablespoon orange zest

1/2 cup vegetable oil

1/2 cup orange juice

2 teaspoon poppy seeds

Preheat the oven to 325 degrees

Grease a 9 x 5 pan with  a non stick cooking spray

Mix everything together and beat for about two to three minutes.

Pour into a pan and bake for 60 minutes until the center is baked.

May need another five minutes depending on your oven.

You can frost this with orange frosting but I prefer it plain.

This is almost the same recipe that is on the back of the Pillsbury box but I use this as a flavored bread instead of a cake.

I like having different kinds of bread especially when I serve a salad for lunch. I serve lemon, pumpkin, carrot pineapple, zucchini and now orange poppy seed.

It freezes great.

 

Chicken on fried dough with fruit salad

27 Apr

fruit salad with chicken on dough

dough

This is a perfect example of using what you have in the refrigerator.

It’s so pretty and very good.

1/4 pound of pizza dough

Olive oil

Salt and pepper

One boneless chicken breast

lemon juice

garlic powder

One handful of arugula

One handful of spinach

1/2 small red onion

One sliced kiwi

10 to 12 raspberries

About an inch or two of crumbled goat cheese

Three tablespoons of my new favorite raspberry vinegrette.

Heat one tablespoon of olive oil in a small skillet

Stretch out the dough to fit the pan

Sprinkle with salt and pepper

Place in the hot skillet and cook till both sides are puffed and light brown.

Place on a paper towel.

Season the chicken with the salt, pepper, lemon and garlic.

Place in the same pan with a little more olive oil and cook till the chicken is done.

There should never be any pink in chicken breasts.

Place the cooked chicken on the dough

Mix the greens and onion together

Place the chicken and dough on a plate.

Place the greens next to it

Sprinkle with the raspberries, goat cheese and dressing.

Add the kiwis on the side.

I like a little yogurt and cucumber on the chicken.

Slice threw the chicken and dough with some salad. It is wonderful.

Split Pea Soup

21 Apr

Split Pea Soup

I watched my Mom cook and she never wasted anything.

She taught me well because I use everything.

I baked a ham and saved the bone so here is a ham pea soup.

One ham bone

8 cups of water

Salt to taste because the ham may be salty so taste the water first.

One pound of split peas, washed and sorted.

4 Tablespoons butter

Two large chopped carrots

Two stalks chopped celery

One large chopped onion

1/2 teaspoon dried thyme

2 chicken bouillon cubes.

Put the ham bone in the water and bring to a boil.

Cover the pot and let it simmer for about 40 minutes.

Strain the water  into a bowl.

You don’t want any of the bone floating around in the soup.

Save the water.

Pick off the small pieces of ham and put them into the water.

Discard the bone.

Let everything stay into the bowl.

Take the pot and melt the butter.

Add the onions, carrots, thyme, bouillon cubes and celery and cook till everything is soft.

Do not brown.

Add the ham water to the pot and bring to a boil.

Add the washed peas and simmer for about 45 minutes or until the peas are done.

I use my emersion mixer to evenly chop everything and make a smooth soup.

It is important to adjust the salt as you go along because you do not want it too salty.

Serve with croutons and some yogurt or sour cream.

 

Roasted Leg of Lamb

15 Apr

Roasted Leg of Lamb

This is a no fail main dish and is really easy.

I always make lamb for Easter and this year it was great.

One large American leg of lamb.

Olive oil for rubbing

8 to 10 cloves of garlic

Two tablespoons of salt and pepper,  maybe a little more to cover the roast.

One tablespoon dried rosemary

One teaspoon garlic powder

Three tablespoons of butter

I try not to buy the Australian lamb because I think it has a stronger taste but that’s my opinion.

Wash and dry the lamb with water and place in a big roasting pan.

Take olive oil and rub the entire roast

Poke holes in the roast and place  the cloves of garlic in the meaty part of the roast.

I usually use about 8 to ten cloves.

Season the roast with kosher salt, black pepper, garlic powder and rosemary.

Rub the seasoning all over.

Put your meat thermometer in the meat.

Place the butter on top of the roast

Heat the oven to 375 and let it bake.

I put about twenty small potatoes around the roast after about one hour turning them once or twice.

Lamb is like beef and could be served rare to well done.

I think the true flavor is the best when it is medium well.

It is a personal preference.

Take out of the oven when the meat thermometer reads lamb.

Let it rest before slicing.

Serve with mint jelly, yogurt sauce, hummus, asparagus and  a huge greek salad.

A slice of cheese pie on the side is fabulous.

 

 

Steak Salad with Mushrooms, Onions, Tomatoes and Goat Cheese

9 Apr

Steak Salad

This salad was so good, no wonder why I am fat.

One 8 to 10 ounce boneless rib eye steak

Salt and Pepper

Olive oil

One or two sliced onions

Two packages of sliced mushrooms

Two cloves of garlic

Two tablespoons butter

Salt and pepper

1/2 box grape tomatoes

Two inches of goat cheese broken into crumbles

Three slices of toasted and buttered Italian toast, sprinkled with a little salt.

A handful of pepperoncinis

Drizzle of balsamic glaze.

Heat the pan

Put some olive oil, salt and pepper on the entire steak.

Place in a hot pan and sear on one side till you see blood rise to the top

Turn and cook on the other side for about two or three minutes.

Take off the heat and let it rest

Place the butter in the pan and add the onions and garlic.

Cook for two minutes then add the mushrooms

Let everything cook till the onions are soft and mushrooms are tender.

Take off the heat and season with salt and pepper

Toast the Italian bread and spread with the butter.

Place one piece of toast on the bottom of the plate. Top with the onions and mushrooms.

Place another piece of toast on the top and place the sliced meat on that.

Cut the third slice of buttered toast into pieces and put it around the steak.

Divide the tomatoes, goat cheese and pepperoncini around the steak

Drizzle with the balsamic glaze.

 

Lemon Orzo Soup

8 Apr

Lemon Orzo Soup

I can’t eat any more heavy food.

This is great and very light.

One 48 ounce can of chicken broth

1/2 teaspoon salt

1/2 pound orzo pasta

One beaten egg

The juice of one large lemon

Bring the broth to a boil

Add the pasta and cook till tender

Beat the egg and gently add spoonfuls of broth to the egg until you have about a cup of broth and egg.

Take the pot off the heat and slowly stir the egg mixture into the broth

This will make the broth cloudy

Add the lemon juice .

Thats it.