Sunday, January 28, 2018

Video for MAN....Animals are crazy


Hi Man. Tell Mama the cheeseburger stuffed shells were great . They will go on my Canadian Winter Comfort food list. Enjoy the video
Love Aunt Jeannie

Thursday, January 25, 2018

Cheeseburger Stuffed Shells

       Prep : 20  minutes     total     1 hour     Serves  4
Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.

1                    tablespoon olive oil
1/2                 sweet onion, diced
2                   cloves garlic, minced
1                   pound  ground beef SAVE $
1                   teaspoon kosher salt
1                   teaspoon black pepper
1/4               cup ketchup
3                   cups grated cheddar cheese, divided
18                large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish

1                 Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.

2                 Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.

3                   Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)

4                      Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.

5                   Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.

6               Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.

Tuesday, January 23, 2018

Potato Pancakes

1         pound Yukon Gold potatoes, peeled and cut into 2-inch chunks 
Sea salt 
2         pounds baking potatoes
 1         large onion, finely diced
 2         large eggs, lightly beaten 
1         cup matzo meal 
1/2      teaspoon freshly ground
 white pepper
 Vegetable oil, for frying 
 crème fraîche,
 smoked salmon,
 salmon roe and dill sprigs, for serving

 1        In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.

 2       Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.

 3       Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.

4       In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.


The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.

Monday, January 22, 2018

Roasted Chicken & Lemon - Thyme

Rubbing a simple lemon-and-butter all over a whole chicken before roasting creates super juicy, flavorful meat and crisp skin. 

1/2            stick plus 1 tablespoon unsalted butter, softened
1-1/2        tablespoons thyme leaves 
3              tablespoons fresh lemon juice 
Kosher salt
1          3 1/2-pound whole chicken, patted dry 1 lemon, quartered

 1      Preheat the oven to 450°. In a small bowl, blend the 1/2 stick of butter with the thyme and 2 tablespoons of the lemon juice. Season with salt and pepper.

2       Season the chicken cavity with salt and pepper and tuck the lemon inside. Spread one third of the lemon-thyme butter under the skin of the breasts and thighs. Rub the remaining butter all over the chicken and season with salt and pepper. 

3      Set the chicken breast side up in a large cast-iron skillet. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the chicken to a carving board and let rest for 10 minutes.

4       Meanwhile, skim off all but 1 tablespoon of fat from the pan juices. Stir in the remaining 1 tablespoon of lemon juice
and cook over moderate heat until hot, 1 to 2 minutes. Remove from the heat and stir in the remaining 1 tablespoon of butter. Season with salt and pepper. 

5    Carve the chicken and transfer to a platter. Spoon the pan sauce on top and serve.
Citrusy Sauvignon Blanc pairs nicely with this lemony chicken. Look for one from New Zealand.

Sunday, January 21, 2018

Vegetable Tortellini Soup--------slow cooker

Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. 
When you’re in need of delicious soup recipe that truly warms the soul, allow this Vegetable Tortellini Soup to come to the rescue. This soup is an easy way to go meatless, while still indulging in those pasta cravings. Not to mention, you can feel good about every spoonful since it’s full of vegetables and flavor.  I  use refrigerated prechopped veggies here, feel free to mix in fresh vegetables or whatever you have on hand. If your freezer is stocked with frozen broccoli, corn, or peas, then feel free to throw them in the slow cooker. The cheese tortellini and seasonings, like basil and oregano, are what make this a traditional Italian dish. 

Active Time       10 Minutes               Total Time 7 Hours 33 Minotes               Serves 6

2         (8-oz.) package refrigerated prechopped celery, onion, and bell pepper mix 
1/2      teaspoon pepper 
1         medium zucchini, coarsely chopped 
1         (32-oz.) container chicken broth 
1        (16-oz.) package frozen baby corn, bean, pea, and carrot mix 
1       (15.5-oz.) can cannellini beans, drained 
1       (14.5-oz.) can diced tomatoes with basil, oregano, and garlic, undrained 
1      (9-oz.) package refrigerated cheese tortellini
 Garnish: shredded Parmesan cheese

 1        Heat a large nonstick skillet over medium-high. Coat pan with cooking spray. Add celery mixture, and sauté 5 minutes or until tender. Transfer mixture to a 5-quart slow cooker. Stir in pepper and next 5 ingredients. Cover and cook on LOW for 7 hours.

 2       Increase heat to HIGH; add tortellini. Cover and cook 18 minutes or until pasta is tender. 
Garnish, if desired.

Thursday, January 18, 2018

Sausage Minestrone

 Prep  :25 MINUTES           Total : 55 MIN       Serves  
Need a hearty warmer-upper? Make a one-pot soup packed with meat, beans and pasta to satisfy hungry appetites.

1               tablespoon olive or vegetable oil
1               pound  bulk sweet Italian sausage
1               medium onion, chopped (1/2 cup) 
2               medium carrots, coarsely chopped (1 cup) 
2               teaspoons dried basil leaves
2               teaspoons finely chopped garlic
5-1/4        cups Progresso™ beef flavored broth (from two 32-oz cartons) 
1               can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained 
1               can (15.5 oz) great northern beans, drained, rinsed
1               cup uncooked small elbow macaroni (3 1/2 oz)
1              medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
1              cup frozen cut green beans

1               In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
2               Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.
3                 Stir in macaroni, zucchini and frozen green beans. Heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.

Saturday, January 13, 2018

Spicy Sausage and Chickpea Soup with Garlic Oil

Time  1 Hour 30  Minutes       Serves 6 (serving size: 1-1/2 cups)

1/4        cup olive oil 6 garlic cloves, sliced    
1           pound spicy Italian pork sausage, casings removed
 1         cup chopped yellow onion (about 1 onion)
 1/2      cup chopped celery (about 2 stalks) 
1/2       cup chopped carrots (about 2 large carrots)
 4         cups chicken broth
 1        (15-ounce) can crushed tomatoes
 1        (15-ounce) can chickpeas (garbanzos), drained
 1/2     teaspoon black pepper 
4         cups chopped Lacinato kale (about 3-1/2 oz.)

1      Cook oil and garlic in a large saucepan over medium until garlic begins to brown, 4 to 5 minutes. Remove and discard garlic; reserve 3 tablespoons of the garlic oil.

 2      Increase heat to medium-high. Add sausage to pan; cook, stirring often, until browned and crumbled, about 6 minutes. Remove sausage from pan; drain on paper towels. Add onion, celery, and carrots to pan; cook, stirring occasionally, until slightly tender, about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper; stir in sausage. Bring to a simmer; reduce heat to medium-low, and cook 20 minutes. Stir in kale; cook until wilted, about 5 minutes. Drizzle each serving with 1/2 tablespoon reserved garlic oil.

Monday, January 8, 2018

Chicken Soup_____ Slow Cooker

                            Total Time        6 Hours 20 Minutes
No dish is quite as soothing as a hearty bowl of chicken noodle soup. Slow cookers couldn't have made the road to comfort any easier: Simply toss in the ingredients, switch on, and then walk away. We love old-fashioned, wide egg noodles for this  dish. To make sure they aren't mushy and overcooked, don't leave them in the slow cooker any longer than 10 minutes.

2            pounds bone-in chicken thighs, skinned and trimmed 
3            medium carrots, cut into 1/2-inch pieces (1 1/4 cups)
 1           celery root, cut into 1/2-inch pieces (2 cups)
 1           medium leek, white and light green parts only, cleaned, chopped
 2           garlic cloves, peeled and smashed
 2            fresh thyme sprigs 2 fresh sage sprigs 
1             fresh rosemary sprig 
1             bay leaf 
1-1/2      teaspoons table salt 
1             teaspoon freshly ground black pepper
 8            cups chicken broth
 2            cups wide egg noodles 
3             tablespoons finely chopped fresh parsley
 1            tablespoon fresh lemon juice

 1           Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.

 2            Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.

Red Beans & Rice with Sausage ____Slow Cooker

Total time 16 Hours 30 Minutes  --8 hours soaking  in the  refrigerator
Serves 8 (serving size: 1 cup bean mixture, 1/2 cup rice, and 1-1/2 teaspoons green onions)

Don't be turned off by the total time this dish requires: Eight hours are simply for soaking beans overnight, and another eight are for hands-off cooking. Because dried kidney beans contain a toxin that's not killed at the low temperatures of the slow cooker, I  boil them briskly for 10 minutes first; don't be tempted to skip this step.

1         pound dried red kidney beans
1         tablespoon olive oil 
1        pound andouille sausage, quartered lengthwise and cut crosswise into 3/4-inch pieces
 1-1/2    cups chopped onion 
1-1/2     cups chopped poblano chile
 1          cup diced celery
 2          tablespoons chopped fresh thyme
 1/2       teaspoon kosher salt 10 garlic cloves, crushed 
1          (12-ounce) can lager-style beer (such as Budweiser)
 4        cups unsalted chicken stock (such as Swanson)
 1/2     teaspoon ground red pepper
 1/4     teaspoon freshly ground black pepper 
3         bay leaves 
1/2      cup thinly sliced green onions, divided 
2         tablespoons cider vinegar 
4        cups hot cooked long-grain rice

1         Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

 2        Return beans to saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 10 minutes; drain.

3       Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 6 minutes or until browned. Add onion and next 5 ingredients (through garlic); cook 8 minutes. Stir in beer; bring to a boil. Cook 2 minutes, scraping pan to loosen browned bits. Place sausage mixture in a 6-quart electric slow cooker. Add beans, stock, red pepper, black pepper, and bay leaves. Cover and cook on LOW for 8 hours.

4        Discard bay leaves. Stir in 1/4 cup green onions and vinegar. Serve over rice; sprinkle with remaining 1/4 cup green onions.
The dish can be frozen up to  1 month.

Saturday, January 6, 2018

Beef Stew Slow Cooker

Time    30 Minutes     Total Time    7  Hours
Serves 8 (serving size: about 3/4 cup)
This is an ideal  dish for the slow cooker, where gentle, prolonged cooking turns tough beef into tender bites. Serve the stew over a mound of Fluffy Mashed Potatoes.
Get out your slow cookers  everyone , we will bring  you dishes  to satisfy  any and all taste buds .

2       tablespoons canola oil, divided 
2       pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
 1      teaspoon kosher salt, divided
 12    ounces cipollini onions
 4     garlic cloves, minced 
2      tablespoons unsalted tomato paste
 1/2        cup plus 2 tablespoons sweet Marsala wine, divided
 1-1/2     cups unsalted beef stock;
 1     teaspoon freshly ground black pepper 
3      thyme sprigs
 8     ounces small button mushrooms 
4      large carrots, cut into 1-inch pieces
 2     tablespoons all-purpose flour
 Thyme sprigs 
Fluffy Mashed Potatoes

1        Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of beef; cook 8 minutes or until well browned, turning to brown on all sides. Place browned beef in a 6-quart electric slow cooker; sprinkle with 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.

 2      Add onions to pan; cook 1 minute on each side or until browned. Add onions to slow cooker. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top.

 3     Cover and cook on LOW for 7 1/2 hours.

4      Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups. Stir in remaining 3/4 teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.

Friday, January 5, 2018

Food for Thought : 7 Things You Never Knew Lemons Could Do

 Put this zesty citrus fruit to good use with these unexpected tricks that take some of the hassle out of your cooking session.
A slew of foods can benefit from a little lemony love in the kitchen.
We all know lemons are delicious, adding a citrusy kick to everything from salad dressings to cocktails. And the laundry list of health benefits is seriously impressive – not only does the fruit contain antibacterial properties that cleanse the kidneys and liver and strengthen your immune system, but it offers a hefty dose of vitamin C and antioxidants that fight free-radicals and help keep you looking younger.

*Health booster: Get in the habit of starting the day with a cup of hot water and lemon – it’ll kick start your metabolism and get your morning off to a healthy start!

What fewer people know is that lemons also have some unexpected uses. Here are seven ways the handy fruit can solve your trickiest kitchen dilemmas and help enhance your meals.

1. Prevent Browning: A few squeezes of juice can do wonders for avocado, apples, bananas, and peeled raw potatoes, since lemon juice is just acidic enough to prevent the oxidation that turns produce brown. Try this trick the next time you’re doing meal prep ahead of time or when you set out a platter of fresh sliced fruit for dipping in a Chocolate Fondue.

To crisp up lettuce leaves, soak them in a bowl of cold water + ½ cup of lemon juice, then refrigerate for an hour.

2. Stop Rice From Sticking: Have a problem with clumpy rice? You’re in luck – adding a few drops of lemon to your cooking water helps prevent the rice from sticking together. Added plus? The lemon juice will also whiten your rice and keep it looking great on the dinner plate! Try this tip with our Green Tea Rice recipe.

3. Keep Brown Sugar Soft: The juice isn’t the only useful part of the lemon; its super moist and flavorful peel can work wonders in the kitchen too. Add a slice of the skin (with the pulp completely removed) to your box of brown sugar to keep it from clumping and hardening. This way, you won’t have to do any sifting the next time you make our Old-Fashioned Apple-Nut Crisp.

4. Crisp Your Lettuce: No need to toss that limp lettuce! A little lemon juice and water can help bring your leaves back to life. To crisp up limp leaves, soak them in a bowl of cold water and ½ cup of lemon juice, then refrigerate for about an hour. The leaves will come out revived and ready for eating. Try it out on a simple green salad topped with our Roasted Garlic Dressing.

5. Cook Perfect Hard-Boiled Eggs: Even if you’ve mastered perfectly hard-boiled eggs, try brushing the eggshells with lemon juice before adding them to the pot for a little added insurance. The lemon juice helps keep the shells from cracking while they cook, and it also makes them easier to peel once they’re ready to eat. Try this technique before you enjoy the eggs in our Golden Polenta and Egg With Mustard Sauce.

6. Tenderize Meat: Lemon juice is a great meat tenderizer; the acidity gently breaks down the fibers in meat, leaving it scrumptiously fork-tender. See it in action with Steak Salad-Stuffed Pockets or our Moroccan Flavored Pork Ragu.

7. Enhance Flavor: Last, but certainly not least, lemon’s yummy flavor can totally transform a meal. It brightens up creamier dishes, balances the flavor in seafood, and is a great sodium-free substitute for sprinkling on salt. Squeeze lemons over our Sizzled Citrus Shrimp, try them sliced with our Lemon Lovers' Asparagus, and get zesty with Fettuccine with Shiitake Mushrooms and Basil.

In memory  of a proud and loving grand-poppa

Tuesday, January 2, 2018

Food for Thought: Take small steps

January is here and many of us  will  let our New Year's resolutions slid a bit. While about half of us make resolutions, only about 8 percent actually achieve their goals. Most resolutions focus on weight, fitness, overall health or self-improvement. Reasons for not achieving these goals are many, but most of the time it is because we try to change too much of our current lifestyle too quickly. As with any challenge, it is important to start off slow and measure achievements in small steps. Here are a few simple tips to help you stay on a healthy path for 2015:

Wear a pedometer. You don't have to spend a whole lot of money on one, but don't go for the cheapest option either. You can get a quality pedometer for about $20. Make sure to calibrate it for your stride. Those who wear a pedometer and monitor their steps each day walk an average of one mile more than those who do not. A healthy goal is 10,000 steps per day.

Always opt for water. Whether you are eating at home or at a restaurant, always have water with your meals. Keep water with you at all times.

Make fish a part of your meals at least twice a week. Fish such as salmon, mackerel, herring, trout, sardines and albacore tuna are great sources of omega-3 fatty acids.

Make sure you are getting 8 hours of sleep each night. Studies have shown that you really do need that much sleep per night. Getting adequate sleep not only helps you feel better, but it also can decrease your risk for cardiovascular disease, and boost your memory.

In memory  of a proud & loving Grand-Poppa Grand-poppa