Chicken Alfredo over fettuccini

Stephanie at 7 years old

Today a friend emailed me to ask if I could put up a couple of pasta dishes. I put on Nonnie's Lasagna today and now I want to add my mom's Chicken Alfredo over fettucini.


Chicken Alfredo over fettucini:


2 boneless chicken breasts
2 cups water
Kosher salt
1 small onion in quarters

Cut the boneless chicken breast into strips, place in small pot add water, salt and onion bring to a boil and boil for about 10 minutes. Remove chicken, run through a small holed colander.

Fettucini Noodles: 

2 packages noodles
6 cups of water
Kosher salt

Put the water into a pasta pot with the salt bring to a boil. Add the noodles and bring to a boil again. Cook for about 8-10 minutes until tender. Drain immediately and serve with Chicken Alfredo.

Alfredo Sauce: 

2 tbsp butter
2 cloves of crushed garlic
1/2 tsp ground pepper
1 tsp Kosher salt
1/4 cup flour
2 cups of chicken broth - use a can or use the broth from cooking the chicken
1/4 cup cream
Fresh Basil - chopped

Melt 2 tbsp butter in a sauce pan add garlic, pepper, salt when completely melted add flour. Stir about 30 seconds that then add broth. Bring to a boil to thicken then add cream and gently stir for another minute. Now add the cooked chicken strips to the sauce. Stir another minute and then serve over noodles. Add about a tbsp of fresh basil to each serving dish.

Dave's Favorite Artichoke Salad

Dave with Katelyn

Dave loves artichokes, in brine, olive oil, fresh, canned, frozen...whatever. We would go to King Soopers after church on Sundays with the specific purpose of buying fried chicken pieces, their artichoke salad and hot french bread! He especially liked these foods together during football season. Dessert is if the Broncos win!!

I asked a lot of questions of those at the deli counter and I also look closely at the ingredients and put this recipe together. After several attempts, Dave said that this was his favorite one.

Dave's Favorite Artichoke Salad:

1 can of artichoke pieces
1 can of black olives
1/4 lb of feta cheese or the feta cheese crumbles already in package - can be seasoned
1 large cucumber - peeled, seeded and cubed
1/2 cup of spanish onion - diced
1 cup cherry tomatoes
1/2 cup of Italian Dressing

Drain the can of artichokes and black olives and pour into bowl. Prepare cucumber and add to the bowl. Dice the spanish onion add to bowl as well. Crumble the seasoned or unseasoned feta cheese into the bowl and finally mix all together with the Italian Dressing. If you used unseasoned feta cheese, you can add 1 tbsp of Italian Seasoning to the mixture too.

Refrigerate for at least 2 hours and serve as a salad.

PS You can also add 2 cups of penne pasta or bow tie pasta to the salad to actually make it a robust lunch or dinner. You may need to increase the seasoning and the dressing. Definitely let sit at least 2 hours for the pasta to drink up the flavor of the seasoning and dressing.

Nana's Egg and Broccoli Bake

Nana & her friend Harriet @ 16 yrs old.

I had not had this recipe in many, many years but made it the other day. Dave and I thought it was terrific!
When Nana made it, she would use a frozen package. Nana used this dish when she entertained or she prepared it to take as a side dish to a party.

Nana's Egg and Broccoli Bake:

4 hard boiled eggs - sliced
3 broccoli crowns - stems cut
1 1/2 cup milk
1 pkg cream cheese
1/4 cup Sherry
1 can pimento
1/2 cup cracker crumbs - Ritz


Melt cream cheese in the milk then add the Sherry. (1/4 extra cup of milk can be used in place of the Sherry.)  Once the cream cheese is melted bring entire mixture to a gentle boil and
turn off. Put 1/2 the milk mixture into a square baking pan, arrange the broccoli stems in the pan. Put sliced eggs around the broccoli. Then add strips of pimento on the eggs. Pour the remainder onto of the broccoli, eggs and pimento. Sprinkle the cracker crumbs on top of the entire mixture. Bake at 375* for 30 minutes. Serve hot.

PS When I made this, I actually diced the hardboiled eggs and sprinkled throughout the broccoli stems. Then I chopped the pimento and did the same so that every bite would have a taste of each ingredient. I also used Saltine crackers but I think the Ritz crackers with more butter would have been tastier.

Nana's Oatmeal Cookies

The house on Harvey St. in Hyde Park, NY. Built by my great-grandfather. I actually
 came home from the hospital to this house and lived here while my dad was deployed in the Navy. 

Nana was born Lily Tobin. She married John William Hey and were married for 40 years until her untimely death in 1973. They had my mother Carol and my Aunt Melody. Lily was a Julliard School of Music Graduate. She played the piano and sang. Therefore she named her daughters musical names. They met in Poughkeepsie, NY, were married and lived there a number of years. Daba, as we called our grandfather, opened an appliance store but things were scarce and eventually. They lost the store and ended up going bankrupt. Daba enlisted in the Navy during WWII.

In the meantime, Nana moved back to Hyde Park and into her childhood home with her father. My great-grandmother passed away when Nana was in her teens. My mother was surrounded by Aunts and Uncles who lived only houses away. Daba was wounded in the war and spent quite a period of time in a hospital recovering from his injuries. Upon his release, he landed a job with IBM in Kingston, NY. It was said that Daba could charm the skin off a Cobra! He was a terrific salesman for IBM and worked there until his retirement in 1971.

We were blessed to have such a close relationship with our grandparents. Nana would always make us something "special" for her "Special Angels" as she called us! I was the "Big Angel" and each sibling hopefully remembers their nickname. Here is Nana's Oatmeal Cookies written on a piece of paper in her own handwriting.

Lily Tobin @ 20 years old.

Nana's Oatmeal Cookies:
3/4 cup of unsalted butter
1/2 cup brown sugar
1/2 cup of white sugar2 eggs
1 cup and 1tbsp flour
1 tsp baking powder
1/2 tsp salt
3 cups oatmeal (rolled oats)
1 pkg chocolate chips
1/2 cup nuts - chopped

Oven 350*
Mix all ingredients together by hand adding the chocolate and nuts last. Grease a cookie sheet and drop the mixture onto the pan using a teaspoon. Cook 10 minutes. Makes 3 1/2 dozen cookies.

PS Add another 2 tbs flour for high altitude baking. This is a slightly different recipe which calls for chocolate chips instead of raisins or cranberries which I use both from time to time. I have also been known to add 1 tsp cinnamon to the mixture along with the raisins or cranberries. Oatmeal Cookies are one of the healthiest cookies for kids to eat. So make them!!

The Son's of Italy & stuffed pork chops!

Julie, Stephen and I back at Christmas in 1989. 

When Jorge, the kids and I moved to Shirley, NY on Long Island. We were really alone. Eventually we made some friends and one couple we were close to was Paula and Enzo. Enzo was born in Italy and Paula although born in the USA grew up in Argentina. It was there that Paula's mother and Enzo's father met and married. Both Paula and Enzo were in the teens by then and a romance ensued. At this point, I think they have been married almost 50 years!

Enzo and Paula became surrogate family for us since we had no other family within hours of us. My brother, Stephen lived in Westchester, about 2+ hours away. Enzo and Paula used to invite us to the Son's of Italy activities in Mastic Beach. There were dinners, bingo nights, dances and much more. So anyone that knows me, knows that once I become involved, I usually volunteer etc. So, within a year of attending events, I was organizing, planning and cooking the Friday night Bingo events once a month.  My first meal was the one I was most remembered for: a house salad, stuffed pork chops, double baked potatoes, green beans with mushrooms, rolls and a chocolate cake. I got a lot of compliments for my stuffed pork chops which I share with you now.

Stuffed Pork Chops: 

Boneless center-cut pork chops - about 1 - 2 " thick (one per person)
olive oil
Seasoned salt
Pepper

Stuffing:
1 stick of butter
1 tbsp olive oil
1 large package of bread stuffing in a variety of flavors
1 medium onion - diced
2 stalks of celery - diced
1 cup mushrooms - diced
2 cups of chicken broth
2 tbsp of Italian Seasoning
Kosher Salt and pepper to salt

In a large deep pan, melt the butter and add the olive oil so the butter does not burn. Then add the onions, celery, mushrooms then season slightly with Kosher salt and pepper.  Saute until transparent. Add the chicken broth and the italian, remove from heat and allow to soften.

Take the pork chops and using a sharpened knife cut a pocket into the side (fat side). Try to keep it even so the meat cooks evenly on both sides of the stuffing. Without opening the whole too much, open the pocket inside to allow at least 1/2 cup of stuffing. Allow it to bulge slightly otherwise all the stuffing will heat up, expand and be on the baking pan instead of inside the meat. I put boil with the shiny side down on the cookie sheet to allow for an easier clean-up. Finally I use a brand seasoned salt on the meat itself before baking at 325* for about 20 minutes then flip and then another 20 minutes. Cover with foil if the meat starts to burn at all.

PS I was introduced to Johnny's Seasoning Salt Pure Magic by Johnny's Fine Foods, back in 1998 by David Dormeier's mom. David was a housemate of mine when I first moved to Colorado. He was a young man studying to be a pastor. He is now pastoring on the Western Slopes of Colorado at his own church. He is married to Madonna and has 5 children! Anyway, his mom, Elvina brought this seasoning from Tacoma, WA where they are from. She told me it was made by a local manufacturer and it was delicious. I have since run our and found it on the Internet and bought it. It is by far the best Seasoning Salt I have ever had!

Nonnie's Lasagna

Nonnie, Grampy & friend cerca 1920

As I understand it, Nonnie was born in Yonkers, NY, Bernadine Chamberlain. She was born in 1904 to a poor family. She had one brother Dave Chamberlain. She was only 16 years old when she married my grandfather, George Samuel Wilklow. She apparently was a flapper and enjoyed some of the wild life for a couple of years! She never finished high school and had no formal education after she married but knew all the practical things a wife and mother needed to know. She was a good cook, she sewed, knitted, made crafty things and was a terrific accountant. She later credited the Ladies Home Bureau for her domestic education.

My grandfather would bring home his money every week. Nonnie would have envelopes for each bill. She would add the money to those envelopes. At the end of the month, she would put her money in the bank or invest in stocks. Nonnie lived to be 86 years old and Grampy was 99 when he died. Their estate was worth a lot of money as Nonnie had smartly invested in a new company back in the 1940's called Texas Instrument!


Nonnie and Grampy live in Highland, NY. We always lived within a couple of hours of them and would visit on weekends. One of our all-time favorite meals was Nonnie's lasagna. I share this recipe from a note to my mother in her own handwriting on the back of deposit slips from the First National Bank of Highland.

Nonnie with Uncle George cerca de 1925

Nonnie's Lasagna:

Tomato Sauce: 
1/4 cup minced onion
2 cloves of garlic - minced
1/4 olive oil
1lb ground beef
1 16 oz can of tomatoes - stewed or diced
1 6 oz can tomato paste
4 tsp salt
1/8 tsp cayenne pepper or crushed red pepper
2 cups water
1 tsp sugar
3 bay leaves
1 tbsp basil

Brown onion and garlic lightly in oil in a large sauce pan. When beef brown add remaining ingredients into pan and cook uncovered for 1 1/2 hours.

Lasagna:
1 box of lasagna noodles
3 qts boiling water
2 tbsp salt
1 tbsp olive oil
1 lb cottage cheese
1/2 lb of mozzarella cheese sliced
Tomato Sauce - see above
1/3 cup grated Parmesan Cheese

Cook lasagna noodles in boiling water about 25 mins or until tender, stir often. Drain and mix with the olive oil. Arrange in shallow rectangular baking dish making three layers of each; cooked lasagna, cottage cheese, mozzarella cheese, Tomato Sauce and Parmesan Cheese.  Bake in a 325* oven for 45 minutes.

PS I know this is pretty much a basic recipe but we thought it was delicious! Over the years, I have made a couple of adjustments to the recipe. Instead of cottage cheese, I use ricotta cheese. I add 2 eggs and italian seasoning to that mixture and set aside until assembling the lasagna.  I also have used uncooked lasagna noodles because it cooks right into the baking dish and does not mush as much. Or I only cook it about 10 minutes. I think the biggest different idea from this recipe is the Cayenne Pepper, the Bay Leaves and the sugar in the tomato-meat sauce. That most definitely gives Nonnie's Lasagna a unique flavor.
We love you and miss you Nonnie!

Joan Reilly's Zucchini Bread

Memo, Jenna, Liz and Brett in N. Tonawanda
NY in 1983.

Upon returning to the United States in 1982, Jorge took a job up in the Buffalo area and we rented a colonial North Tonawanda, NY. One of our neighbors was Joan Reilly. She had several kids and was a terrific cook. Many of our neighbors has summer gardens and zucchini was abundant in the fall. Joan gave me this recipe and said it froze well. So I made it and have always enjoyed its rich flavor.

Joan Reilly's Zucchini Bread:

2 cups of grated raw zucchini with skins
2 eggs
1 cup crushed pineapple
2 cups sugar
1 cup vegetable oil
3 tsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
Optional:
1 cup raisins
1 cup nut
1 cup combination of both

Heat oven to 325*
Mix the dry ingredients flour, salt, baking soda, baking powder, and cinnamon. In a separate bowl, mix the zucchini, eggs, pineapple, sugar, oil and vanilla. Now fold the dry into the wet mixture and mix thoroughly. This recipe makes two loaves. Grease and flour two loaf pans. (I use baking spray on the pans since it is neater and easier to spread!) Bake for 50-60 minutes. Test and adjust until done.

PS I also make the whole batch and put into a rectangular 13" by 9" cake pan. It is good enough to serve for dessert!

Guacamole Dip - Speaking of Game Day...

Abuelita with Memo on a cruiser in NYC Harbor - 1985

Guacamole is not a hard dish to make but it can be tricky if you do not know some things to make it better. Abuelita showed me how to leave in the avocado pits until serving or even always. This keeps the mixture from turning brown too quickly. Another trick she taught me was to NOT use the inner liquid part of the tomatoes as it makes the mixture runny. I probably make this a little different now that I live in the USA mostly because I don't have the ready availability to ingredients she did.

Abuelita's Guacamole Dip:

1 medium onion - diced
1 cup finely chopped cilantro
4 chiles - jalapeno or serrano
4 tomatoes - diced without the liquid
6 avocados - to make it worth wild
1 tsp lemon or line juice
2 tbsp taco mix or chile mix - has all the seasoning needed to complete this dish

Dice the onion into fine pieces place into a glass bowl, add the finely chopped cilantro and lemon/lime juice. Take the chiles and slice down the middle and depending on how "hot" or spicy you want it, remove the seeds and discard. I usually leave the seeds of 1-2 and remove the others. It then makes a mild but rich dip. Next I tackle the tomatoes. Cut down the middle and then into slices. Using a spoon pull out the seeds and liquid and discard. (Or use for something else!) Then dice the tomatoes and add to the mixture. Add the seasoning mix - chile or taco mix. And finally with a paring knife start at the top of the avocado (where the nub is) cut down through and around the avocado. Open and then take a heavy knife and side-stab the pit.  It will release and the pit will come out quickly and easily. Now either remove the thick skin by peeling and dice the slices or take a large spoon and scoop out the pulp of the avocado and dice into the glass bowl. DO NOT MIX UNTIL ALL THE INGREDIENTS ARE IN THE BOWL SO YOU DON'T MAKE A MUSH! Continue skinning and pulping all the avocados then mix everything together GENTLY! Did you remember to keep the pits? Now put a 2-3 pits into the mixture and refrigerate.

Serve within the next 3-4 hours with corn chips or as a salad with a meal. Gotta love the green stuff!

Dad's Chipped Beef Dip - Perfect for Game Day!

Leighton Bernard Wilklow, my dad, cerca 1944.

Dad and mom went to a game day party back in the 70's and were served the following appetizer. Dad loved it so much, he asked for the recipe. I have copied it from his handwritten copy.

Chipped Beef Dip with Rye Bread:

Lg package of chipped beef
8 oz container of Sour Cream
1 1/2 cup mayonaise
2 tsp parsley flakes
2 tsp dill seed
2 tsp seasoned salt
2 tbsp dried minced onion

Mix all together and place in a plastic contain and refrigerate overnight. Service in a rye or pumpernickel bread bowl or just in a bowl with rye or any other hearty bread to dip.

Simple but great variety for Game Day! Thanks Dad

Asparagus - a love story!

Mom out back in the corn field

Growing up, I never cared for asparagus. It was canned and mushy. Then in the fall of 1982, Jorge the kids and I had just arrived to the United States that previous summer. We were living in North Tonawanda and my parents were in Lyndonvills, New York. We made an effort to spend at least one weekend a month or more with them. It was then that I got to learn how to appreciate fresh asparagus. Mom and dad had several acres of property and along the western boundary, they had a crop of asparagus. Asparagus had two growing seasons a year, Spring and Fall. One weekend while visiting, mom took the kids and I out to the crop area and we cut the asparagus stalks, steamed them and eat them with butter. They were delicious. Here are two recipes using asparagus.

Broiled Asparagus:

Asparagus bunch - I buy the thinner bundles as they are more tender.
Olive oil
Mrs. Dash

Rinse the bunch while still in bundle. Snip the bottoms of the asparagus up until you have only the tender part - about an inch unless very thick.  Pat dry. Drizzle a cookie tray with the olive oil lightly. Arrange the asparagus along the tray. Try not to pile them. Drizzle the olive oil again on top and then add some Mrs. Dash. Turn on the broiler to 500* and make sure you raise the oven rack to the highest position. Broil on one side for about 5-7minutres and then turn the asparagus over on the tray and cook another 5 minutes. Make sure they do not burn. Serve immediately.

Pictured is the asparagus crop

Cream of Asparagus Soup:

1 bundle of aspargus - 

1 Cup of Water

Kosher salt

2 Cloves of Garlic

1/2 medium onion sliced

1 cup of cream, Half & Half or Milk

1 tbsp butter or olive oil

4 cups of broth - Vegetable or Chicken - paste, powder or in cans

Salt and Pepper to taste

I either roast the asparagus by broiling it with some olive oil or I cut it up and steam it in the microwave.  Once either roasted or steamed, place into a blender with garlic, onion and cream. Carefully blend on medium and then high. In a soup pot add butter and then pour in liquified asparagus and saute a minute or so. Then add broth and slowly bring to a boil. Add salt and pepper to taste. Asparagus can be stringy. If you notice your soup has strings before adding the thickener, run through a strainer to take out the strings.  This soup tends to need a thickener.  I make a Roux by combining 2 tbsp flour and 1/2 cup water into a plastic container that has a lid. I shake vigorously until smooth. I then stir into soup as it starts to boil. Let cook about 3 minutes on a low boil - make sure it does not burn or stick to the pot. Turn off the soup and let stand or serve. 

Cream of Cauliflower with Curry

I learned the basics on how to make cream soups from Abuelita. Take fresh vegetables, cook them add garlic and onion, blend all of that into a blender then add to soup pot that has some oil or butter. Saute quickly add a liquid and thicken if needed. This is the basic recipe and the rest is experimentation!

So, as I continue to experiment, I decided to use Cauliflower. This is a great vegetable that can be found year round and fairly inexpensive. But I decided to give it an Indian twist and add Curry!

Cream of Cauliflower with Curry Soup:

1 head of cauliflower - de-flowered
1 Cup of Water
Kosher salt
2 Cloves of Garlic
1/2 medium onion sliced
1 cup of cream, Half & Half or Milk
2 tbsp butter or olive oil
4 cups of broth - Vegetable or Chicken - paste, powder or in cans
1 tbsp Curry Powder
Salt and Pepper to taste

In a soup pot, add cauliflower, salt and water. Bring to boil and continue to boil for about 5 -7 minutes.
Add into blender with garlic and onion and cream. Carefully blend on medium and then high. Back in soup pot add butter and then pour in liquified cauliflower and saute a minute or so. Then add broth and curry powder. Slowly bring back to a boil. Add salt and pepper to taste.

PS If it is not thick enough, I sometimes make a Roux with 2 tbsp flour and 1/2 cup water and stir into soup as it starts to boil. Let cook about 3 minutes on a low boil - make sure it does not burn or stick to the pot.
PPSS Sometimes I put into a microwave container and add only 1/4 cup water and salt and cook on high for about 7 minutes but this way the flavor and nutrients do not cook out of it.

Great for lunch or dinner!

Casserole Americana - Carol's Recipe

Dad's 50th Birthday in Barker. Mom is 48. 

Mom would make a terrific hot beef based casserole every couple of weeks in between making hamburgers or spaghetti, both favorites of ours. I have heard that years after I left home, dad would make a casserole by cleaning out the refrigerator and mix everything into a Corning dish adding cheese on top and serving it as a casserole!  Worse yet, I have heard from Terri that dad would clean out the refrigerator put everything into the blender and make it a SOUP! He would make the innocents, those left behind had to eat it............YECK!! No wonder we all left house quickly!!! LOL Although, I am surprised that any of them care for casseroles or soups! But alas, I do and so does my husband. We eat different soups and casseroles all the time. We like them both! So here is the recipe that I found among mom's recipe cards that most resembles the recipe I remember.

Casserole Americana:

3 tbsp olive oil
1 lb ground beef (can be substituted for ground turkey or chicken)
1 large onion diced
1 basket sliced mushrooms - (I buy already cleaned and sliced)
2 cans stewed tomatos
1 can tomato paste
2 cups of cheese - I prefer a combination of mozzarella, and other shredded cheese mixtures
2 tbsp Italian Seasoning - (can substitute 1tsp basil, 2tsp oregano, and  1tsp garlic)
4 cups bowtie, egg noddles or any other non-tubular pasta
1 tbsp olive oil
Kosher Salt
Salt and Pepper to taste
Italian Bread Crumbs - 1/2 cup


In a pasta pot add about 6 cups of water, 1 tbsp olive oil and Kosher salt and bring to a boil. Add the pasta at that time and cook until al dente - this means it is still somewhat hard - about 7-8 minutes. You want it this way because it will continue to cook in the casserole dish in the oven and if it is cooked too much now, it will be mush later. In the meantime, heat your oven to 350*.

In a saute pan, add 3 tbsp olive oil and onions saute a minute or two then crumble the beef into the pan. Cook on medium high heat until meat is pink and then add mushrooms and Italian Seasoning. Cook another minute or two then add the cans of stewed tomatoes and the can of tomato paste - add a little water if not wet enough. (Remember you will be adding the cooked pasta and the cheese. So you want it watery enough so it does not dry out when cooked in the oven.) Turn the tomato sauce mixture to low and check on the pasta.

Drain the pasta in a colander and then pour back into the large pasta pot. Now add the tomato mixture and last add the 2 cups cheese and gently fold the cheese into the pasta and tomato mixture.  Taste and add more Italian Seasoning or salt and pepper if needed. Pour this mixture into oven-proof baking pan - I prefer glass like Corning but anything will do.  Finally, shake the bread crumbs all over the top of the casserole and place it into the middle of the heated oven and bake for about 40 minutes. If the bread crumbs get brown too quickly, gently lay foil on top of the dish for about 30 minutes then remove and finish baking.

Serve with a salad and hot bread for a terrific family rib-stickin dinner!

Cabbage - Friend or Foe?

Daba, mom's dad, and Stephen in 1987.
His family was from Germany.

Our family ancestry is made up of mostly German, Irish, Polish and Scottish. My children had that plus all the Mexican bloodlines. So.... we are quite the "mutts". As I was growing up, my mom would make "pigs in a blanket" or Mom's Autumn Soup, both European dishes.  The star of these dishes was cabbage! Aside from those dishes and cole slaw, I had no idea how else to make cabbage and even really want to eat it. Over the last 5 year, I have learned to do a lot more with cabbage and found some really tasty ways to make it. Fall and Winter months are when cabbage is cheapest and most abundant. So I have been purchasing it regularly and doing different things with it.

Cabbage with Butter:

Core the cabbage and then cut into cubes.
2 cups water
1 tbsp Kosher Salt
1 stick butter
1 tbsp Mrs. Dash
Salt and Pepper to taste

This is a quick and simple vegetable dish. Put cubed cabbage into large pot with the water and salt. Heat until the cabbage comes to a full boil for about 5 minutes. Drain completely. Immediately put the butter into the pot with the Mrs. Dash, stir slightly to melt and mix. Then add salt and pepper to taste. Serve hot.


Creamed Cabbage:

Core the cabbage and then shred (as you would for cole slaw or even buy a package already shredded)
2 cups water
1 tbsp Kosher Salt
1 stick butter
1/2 cup minced onion (lazy as I am I use the one in the jar - it works great!)
bacon bits (optional)
1/4 cup flour
1 cup cream
Salt and Pepper to taste

Cook the cabbage in the water and salt until tender, about 5 minutes. Empty into a colander and allow to drain completely. In same sauce pan, melt butter, add onion and then bacon and saute. Next add the flour to the fat in the pan and cook off the flour taste constantly stirring. Finally add the cream and stir until thick. Add the drained cabbage back into the pan and mix into the cream sauce, check to see if it needs any more salt or pepper. Serve hot!

I served this with Beef Stroganoff last night since both are European dishes they were a great compliment to each other. But this would be great with chicken and pork too!

Stephanie's Gourmet Grilled Cheeses Sandwich

Dave on a cold winter afternoon - still in PJs!

As promised, here is my updated and upscaled grill cheese sandwich. The perfect pairing for my Tomato and Basil Soup. This combination came about because I bought several packages of already sliced and wrapped cheeses; American, Monterey Jack with Jalapenos, Swiss, Sharp Cheddar, Cheddar, Provolone and White Cheddar. Dave and Katelyn wanted grilled cheese sandwich but I thought them too bland with just the American Cheese so when I found all these different cheeses in the refrigerator drawer, I decided to experiment. So here is what I came up with:




Stephanie's Gourmet Grilled Cheese Sandwich:

Bread - we usually use whole wheat, nut berry, oat etc.
But any sliced bread would work.
Cheese: 5-6 slices unwrapped
     American
     Monterey Jack
     Cheddar
     Swiss
     Provolone
     White Cheddar
     Sharp Cheddar
Dijon Mustard or any spicy mustard you prefer
OR
Ranch Dressing or Blue Cheese Dressing
Butter, margarine or olive oil

Heat a saute pan, I like the small ones since the bread fits perfectly and its easier to flip. Spread the mustard or salad dressing onto the inside bread slices. (Dave likes me to season the inside with some MRS. Dash.) Next take your cheese selections and split down middle. I do this so there is similar flavoring throughout the sandwich. Arrange over one of the slices of bread. Once this is done, take the other slice and put on top then smear the outsides of the slices with butter, margarine or olive oil. If using olive oil, you can also then season with Mrs. Dash or Italian seasoning or anything else you prefer. Now place on the medium heated saute pan and cook about three minutes and flip. Then the other side for about 3 minutes. Flip back to the first side until the cheese begins to get gooey. Then flip for the last time to make sure the other side gets gooey too. Cut in half and serve immediately! I like cutting it from corner to corner!

PS To really upscale this comfort food, you can add jalapenos, pickles, black or green olives. You can also add some stronger cheeses like Gargonzola, Feta or Blue Cheese as the fifth or sixth slice before closing and frying.

I don't eat this anymore since my lap bank surgery but I get to enjoy making it for others and smelling how delicious it can be! Surprise your family and friends to an upscale comfort food meal with the Tomato Basil Soup and Gourmet Grilled Cheese Sandwich!!


 

Stephanie's Tomato & Basil Soup

Dave at Grand Timber in Breckenridge, CO

I absolutely love the soups made at our local grocery stores. And they were terrific until the cost went from $2.99 up to now $4.99 for the same size soup. One of my favorites was Tuscan Tomato by Safeway. I ate that soup so much I really got to know the flavors in it. So after about 4 months of tasting and testing, I think I have discovered how to replicate.

Stephanie Tomato & Basil Soup: 

1 tbsp olive oil
1 tsp minced garlic - in jar or fresh
2 cans of a regular tomato soup - any brand
1 1/2 cans of water - using the tomato soup can

1 tbp Worcestershire sauce

1 tbsp of dried basil - I now by most of my spices at the local Vitamin Cottage. They are fresh, cheap and delicious! 

1/2 cup of cream or half & half


Heat the olive oil and add the minced garlic and saute quickly - do not burn. Add both cans of tomato soup, stirring constantly then add the 1 1/2 cans of water and heat to a boil. Next add the 1 tbp Worcestershire Sauce stir and next add the basil, bring to a slow boil for about 5 minutes stirring constantly so it does not stick to the bottom of the pot. Lastly add the cream or half & half. Heat for another 3 -5 minutes and serve.

Of course Dave's enjoys eating the soup with my five cheese grilled sandwich. (I'll post that recipe next!)

Sopa de zanahoria - Carrot Soup

Liz, Brett, Memo, Jenna, Naomi & Natalie

Another great recipe I learned from Abuelita and living in Mexico was fresh cream soups. I think one of the first ones I ever tasted and learned how to make was Cream of Carrot Soup with bacon bits. I know I have explained that in Mexico, the main meal of the day is eaten at 2-4pm everyday. But what you night not know is that they normally serve several dishes. The first dish served would be a cream or broth based soup. Next they would serve a salad with dressing or a vegetable salad with cream or mayonnaise. Next would be a hot dish usually with rice or a pasta along with that most times you would get a side dish of liquid or refried pinto or black beans. Every meal was served with corn tortillas - "to push the food", I was explained! And then finally a dessert which normally was fruit based. Over the next week I am going to be explaining how to make some delicious soups from fresh or even frozen vegetables that could be served as an opening dish or the entire meal!

These recipes are dedicated to my daughter, Liz, who asked me to post my soup recipes. I love you Liz!

Abuelita's Cream of Carrot Soup:

2lbs of baby carrots, peeled and cleaned
4 sliced of bacon - diced
2 tbsp olive oil
2 cloves of garlic
1/4 of a medium onion - sliced
4 cups of Chicken broth - made with paste, bouillon cubes or cans  - vegetable broth can also be used
1 cup milk, cream or half & half
Ground fresh pepper to taste

Either cook the baby carrots in water with salt for about 20-30 minutes OR put the carrots into a microwave safe closed container with about 1 cup water at the bottom and 1 tsp Kosher salt. Microwave the carrots on high heat for about 15 minutes. I like this method as it keeps the carrot nutrients in and does not cook them out into the boiling water. In a deep soup pot, heat olive oil on medium heat and add the diced bacon and cook until CRISP. Remove the crisp bacon and lay on a plate with paper towel.

Next scoop the cooked carrots into the blender with 2 cloves of garlic and 1/4 of a medium onion cover with the hot water until just covering the carrots. (Be careful when you turn the blender on that it does not spray up and burn you!) Blend until completely liquified. Now reheat the soup pot with the olive oil and bacon fat until hot, add the liquified carrot mixture into the soup pot. Stir constantly. Add the 4 cups of chicken or vegetable broth stirring constantly. Add the milk, cream or half & half again stirring not allowing it to boil - turn it down and cook for about 10 minutes on medium to low. Finally add in the crisp bacon to the soup, serve and add ground pepper.

PS I have changed it up slightly by adding Curry Powder. You could even add fresh chopped parsley just before serving.

Enjoy!

Peanut Butter CrissCrosses - Nonnie's Recipe

A friend, a child and my Nonnie @ 18 years old

Every year in the fall, Nonnie, my dad's mother would start making batches of cookies and freeze them. Just before Christmas she would take them out of the freezer and create a care package for us (when they moved to Florida). Before then, she would make up a big box of her cookies and bring them to the house when she and Grampy visit. The Peanut Butter Cookies were one of my favorite and very easy to make.

Nonnie's Peanut Butter CrissCross Cookies: 

1 cup of margarine, butter or shortening
1 cup of sugar
1 cup of brown sugar
1 tsp. vanilla
2 eggs
1 cup peanut butter
3 cups flour (sifted)
2 tsp. Baking Soda
Dash of Salt

Cream together the margarine (or substitute), the eggs, the vanilla, the peanut butter and the sugars (both regular and brown) until well blender. Sift the flour and the add in the baking soda and salt. Slowly add the dry ingredients into the cream mixture on low speed until completely integrated.
Oven @ 375*. On an ungreased cookie sheet, using a cookie scooper or tablespoon, evenly make balls of the mixture and place them about 3" apart on the cookie sheet. Take a fork and press down on the ball making lines and then repeat that motion in the opposite direction making a CrissCross design on the cookies. Bake for 10 minutes. This recipe makes about 3 -4 dozen cookies.

PS For high altitude baking I add 2 more tbsp flour to the mixture and cook for about 12 minutes. Also this year I change it up a little, instead of CrissCrossing the ball mixture, I pushed in a Hersey's Kiss into the middle and cooked @ 350* for about 10 minutes. They were wonderful with the addition of the chocolate kisses!

Abuelita's Flan

Gaby, Carmelita, Abuelita & me in 1982.

I loved my mother-in-law, Carmen Guzman de Jimenez. She was the matriarch of the Jimenez Family since her husband's untimely death when she was still in her 50's. She never married again and dedicated her time to painting, Tai Chi, her children and grandchildren. She taught me many things about the Mexican Culture and family life in Mexico. But mostly, she shared family recipes with me and stories about how she grew up. I learned from her how to cook every meal using fresh foods. I came from the United States where we had cans of food, frozen food and even dried foods. There was nothing like that in Mexico when I lived there between 1972 and 1982. Therefore, I will be sharing many of her delicious fresh produce recipes over the next year. I hope you enjoy them.

Abuelita's Flan:

1 can evaporated milk
1 can sweetened condensed milk
4 eggs
1 tsp Vanilla
1 cup sugar

This recipe really requires a special pan, a deep cake type pan at least 3- 4" deep will do. You will need to burn until dark brown, 1 cup of sugar in this pan (you can add more if you like more caramel on your flan, set aside. Put all the other ingredients into the blender and blend on high for about 30 seconds until completely mixed. Then pour the liquified mixture over the burned sugar - slowly. Heat Oven to 400*. Cover the flan pan with foil - securely. Place in a larger metal cake pan and fill half way up the side of the flan pan with water. (In Spanish this method is called Bano Maria - Maria's bath). Place into the oven and cook for 1 hour. Remove and let sit another 30 minutes in the water as it cools down. Refrigerate for at least 4-6 hours. To serve, remove foil and loosen around the edge with a knife. Invert onto a serving plate and then scrap any remaining carmel onto the flan. Slice to serve.

This is my sister, Terri's, favorite dessert! She always wants to know if I made it before she visits. Of course, I usually make one just knowing that it will make her happy!

My former sister-in-law Carmela Jimenez de Olson, used to change up her flan. She made chocolate flan, coconut flan, cream cheese flan, pumpkin flan, pear flan and honey flan. I think one of these days I will experiment with some of these variations myself and report back to you.

So, Abuelita, thank you for all you taught me. Taking a young 19 year old woman under your wing and teaching her the value of family, understanding your culture and loving your traditions. I love you and miss you!

Dad's Beef and Gravy

Popie doing "bumble bee" with Jenna - 1 year old

I think this dish probably came from my grandmother, Nonnie. She was a frugal woman and found inventive ways to cook food tastefully and cheaply! Dad loved this dish and more recently I have introduced it to Dave who finds it "rib-sticking" and tasty in the winter.

Dad's Beef and gravy:

1 lb lean beef (I get 93% lean)

1 onion chopped

4 cups beef broth (either bouillon cubes or beef paste)

olive oil

1/4 cup flour

1 cup water

salt and pepper to taste

Popie tickling Liz and messing up a family photo! 

In a frying pan (deep), add olive oil and chopped onion and beef. Cook until meat is cooked but don't let the onions burn. Once thoroughly cooked add the 4 cups of beef broth (or 4 cups of water along with beef paste or 4 bouillon cubes) Bring to a boil, stirring occasionally. Mix the flour and the water in a container with lid - shake until milky white then pour into the boiling meat mixture. Stir constantly for about a minute and then turn off stove. Taste for salt and pepper, add if needed.

Served over hot mashed potatoes. was dad's favorite and mine too. My husband Dave, on the other hand, prefers it served over baked potatoes. (Wash, poke with knife and then cook in microwave for 4 minutes. Turn over and cook for another 4 minutes. Roll with a dish towel after removing from microwave. Slice down the middle and open and pour the mixture on top.) I suppose you could even serve this over pasta or rice. But whichever way is your favorite, this is a great QUICK meal that is done is about 15 minutes.

PS I have even put frozen peas and carrots bag or peas and onions bag into the mixture as I make the gravy. Be creative and add something you like!

Elaine Schoff's Hot Fudge Sauce

Stephanie @ 17yrs old - Graduation Photo

When I turned 15 years old, all hell broke out in our household! I became quite unruly and as a first semester Junior at Yorktown High School, I thought I was my own boss! I found boys, and fun. As a result of NOT attending classes, bad grades and other such things....my dad, who was a middle school principal in a neighboring school district, pulled me from my existing high school and dragged me daily 25 minutes away. That is how I ended up attending Pleasantville High School for the next 18 months.

I think I was in the school for all of 15 minutes when I met the most friendly and wonderful friend, KJ. She was a senior but took me under her wing and showed me the spots to smoke and who not to get too close too. Quickly, I started spending my nights and weekends at her house or she would be at mine. She had a car and was always able to give me a ride home.

It was during that time, that I met KJ's parents. Al and Elaine. They were so nice but then again... I was not their kid!! Elaine was a home body, she cooked all their meals from scratch, grew all their own vegetables and fruits etc. I was so impressed and loved watching her cook. One day after dinner, KJ asked what was for dessert. Elaine said she had none but had ice cream and would make some hot fudge to go over it. KJ was delighted and so was I after tasting it.

Elaine's Hot Fudge Recipe:

1/2 cup cocoa
1 cup sugar
1 cup light corn syrup
1/2 cup light cream or evaporated milk
1/4 tsp salt
3 tbsp butter
1tsp vanilla

Combine all the ingredients EXCEPT the vanilla into a saucepan. Cook over medium heat stirring constantly until it comes to a full rolling boil. Boil briskly for 3 minutes, stirring occasionally. Remove from heat stir in the vanilla and serve warm over ice cream, cake or anything you want!

This sauce can be stored in a glass container in the refrigerator for a long time. To reheat, place the glass jar in a pot with water and bring to HOT not boiling or until the mixture thins and is pourable.

Dave likes his banana splits at night so I bought the boat shaped dishes and make this sauce along with the ice cream and fresh fruit. Boy is it a hit!!!

Stephanie with Elaine and KJ in April 2009

Elaine lives in Jeffersonville, Indiana today near both her daughters, her grandchildren and great-grandchildren. Al has passed on but not my memories of him! Every time I travel I-70 towards the East Coast, I look up both Elaine and KJ, still friends 40+ years later!! I was lucky enough to see them this past summer again.

 Love you Elaine and KJ - thanks for all the memories!

Mary's Boracho Pork

Memo at 3 years old

Mary Lopez was an an American living in Mexico City. She had met her husband, Chewy, in the states, got married and together they had a son, Alfonso. Mary helped me survive living in Mexico City for the eight years I lived there. We both lived in the Condominiums of the Altillo on Avenida Universidad. Our kids were bestest of friends and did
everything together.

Mary and I started a once a week girls' luncheon outting that ended up involving more than 6 American and Mexican ladies. It was a wonderful time! We then we moved to Monterry, Mexico and life moved on. Last in knew, Mary lived in Denver, CO. I have not connected with her as I should have. I think I will make this part of my New Year's Resolutions!

Boracho is Spanish means drunk. So this dish is called Drunk Pork since it is made with beer.

Mary's Boracho Pork:
1/4 cup olive oil
2 lbs of boneless pork roast
2 lbs of fresh tomatoes or 2 16oz cans of stews tomatoes
4 cloves of garlic
1 lg onion
1 bottle of beer
2 bay leaves
1 tbsp ground Marjoram Leaves
3 peppercorns
3 serrano chiles (optional)

In a dutch oven, heat oil and sear boneless pork roast on all sides. Add onion and garlic and brown with the meat until tender. Then add the tomatoes and cook another couple of minutes then add the beer and spices. Put the lid on and cook for about 2 hours or until the meat is tender.

Remove the meat and let sit for about 5 minutes then slice and serve over white or red rice adding the sauce on top. You can also serve this dish with refried beans and avocado slices.

PS I cook this meal in the pressure cooker since it only takes about an hour from start to finish and it is very tasty and moist that way. I hope you enjoy this meal! Que goze esta comidad!

Stephanie's Garlic Broccoli

Stephanie at Vows Renewal

In order to get more vegetables into my husband and my stepdaughter, Katelyn, I came up with some innovative ideas. Dave loves Mrs. Dash and I could usually get Katelyn to eat something that tasted Italian, like garlic. So a couple of years ago, I put this recipe together and it has been a hit ever since.

Garlic Broccoli:
1 lb broccoli crowns
1tbsp minced garlic - in a jar or minced fresh
1 tbsp Mrs. Dash
2 tbsp butter

I usually just use a Zip Lock bag but more recently, I have been told that maybe cooking in these bags can cause cancer. So I have returned to my Pampered Chef plastic cooker with steam holes on the lid. I cut the broccoli crowns into thinner editable stems. I then place those into the steamer along with the garlic, Mrs. Dash and butter. I then microwave for 5 minutes. They are ready! Toss thoroughly before serving. And be surprised how tasty they are! Cooked without water and with minimal seasonings!!

Simple but elegant, anyone can enjoy vegetable cooked well!

Stephanie's Mashed Potatoes

Stephanie, Jorge and Memo at 2 years old in Vero Beach.

I have always loved mashed potatoes. Comfort foods begin with mashed potatoes! What would pot roast, meatloaf and stew be without mashed potatoes! And ever since my lap band surgery in 2003, I eat mashed potatoes daily to help "push" my meats and vegetables through my lap band. I now make them once a week - usually on the weekend and have them available all week!


Stephanie's Mashed Potatoes:
5 lbs potatoes - Yukon, Idaho, Red Potatoes
Kosher salt
1 stick of butter
1 cup of Cream, Half&Half or milk

Peel the potatoes - I have to peel them as the skins get stuck in my lap band! You can leave them on as they do have nutrients. Slice the potatoes evenly and place into a large pot with COLD water and cook at med-hi temperature. I cook these for about 35 minutes those at sea level only need to cook for 20-25 minutes. Poke with a fork when the timer goes off and if the potato flakes they are is cooked. Drain out water and set back onto the stove which has been turned off. Add butter which will melt as the extra water evaporates. Take a paring knife and go around the pot cutting up the slices into small pieces. Microwave the cream until hot. Using an electric mixer, beat the potatoes slowly incorporating the melted butter and the heated cream until fluffy.
I serve these hot and then refrigerate the remainder for the rest of the week.

Variations:

• Seasonings:
• Mrs. Dash
• Herb De Provence - I use my herb grinder to make this course herb finer. (Actually a coffee grinder NOT used for coffee!)
• Garlic - minced from a bottle or fresh. 
• Roasted Garlic - Cut a garlic ball at the top and place into foil. Heat oven to 400* and cook at the same time as you are cooking the potatoes - 35 mins. Then squeeze the roasted garlic into the potatoes with 1/2 the butter and the same amount of cream. 
• Horseradish - Add 1 tbsp. with the butter and whip

• Creams:
• Sour Cream - 1 container instead of butter and cream
• Seasoned Cream Cheese - 1 container omit the butter and cream

• Vegetables: 
• Carrots - cook baby carrots in a separate pot with salt for the same time as the potatoes. Drain and then cut up the carrots and set aside.  Add butter and cream then whip the potatoes. Just before finishing, add the chopped carrots and beat for 30 seconds to integrate into the potatoes. 
• Sweet Potatoes - Peel and dice and cook for about 30 minutes, drain and set aside. Cook potatoes and add sweet potatoes then the butter. Smash the sweet potatoes with the regular potatoes.
• Spinach or Swiss Chard - Wash, clean or rinse fresh vegetable. Chop into small pieces and leave draining in colander. Prepare the mashed potatoes and at the very end, fold in the vegetable into the potato mixture.
• Rutabaga, Turnips, celery root, sweet potatoes and any other root vegetables - Cook in salted water, rutabaga needs to be sliced thinner as it is harder and needs to cook with the remaining vegetables. Test by poking each different vegetable with a fork. Drain and then place back on stove to evaporate the water, add the butter and cut into small pieces the vegetables. Then using a potato masher, smash the vegetable while adding the hot cream. Add salt and pepper to taste. 

I love mashed/smashed potatoes and continue to look for new ways to eat them. Please send me your recipe with your variation. Enjoying comfort foods!

Onion Dip - Dad's favorite

Popie with Memo, Jenna, Brett and Liz (clockwise)

Sundays were ALWAYS football days at our house growing up! I can remember sitting with my dad for hours watching football while he explained the plays and the calls. All future men in my life can thank my dad for my unwavering love of football! It was also Onion Dip with potato chips day!!! Mom would be busy making a wonderful Sunday meal which more times than not we would eat at the dining room table especially if one of our sets of grandparents were visiting. Onion Dip and chips would carry us over until dinner was served.

Onion Dip: 
2 pkgs cream cheese
1 medium onion
Milk

The ingredients are few and simple but the HOW
is terribly important to make this savory appetizer. First bring cream cheese to room temperature then slice the top off the onion and remove the outer skins. Then using a hand grater on the medium to small side of the grater, grate about 1/2 the onion into the cream cheese. You want the onion juice and gratings to fall directly into the cheese - NOT onto a cutting board. Now using an electric mixer, beat until completely integrated and then start adding the milk to make it the consistency you want. I like mine creamy and NOT runny. Test by using a potato chip - our family ALWAYS uses ridged chips but whatever you like is fine - if it stays on the chip and tastes delicious, you got it!!

PS I have upgraded to half & half or whipping cream instead of the milk as it expands into more and it is light and fluffy.

PP SS Over the years Mom and Dad created another variation on this dip. Instead of the grated onion, Mom would buy a can of minced clams and put that in to the cream cheese. Mix that together and then add the milk until just creamy. Since I am NOT a fan of any type of seafood or fish....this is just an anecdote but nothing I make!

Pico de Gallo - Stephen's Favorite Mexican Salsa

Stephen @ 4 years old

Today, I will make my brother Stephen's favorite Mexican Salsa. Stephen was born as my birthday present on my 7th Birthday. So not only do we share the same birthday, but similar names. Stephen has been an integral part of my life during unique chapters in my life. Stephen lived with Jorge, the kids and I on Long Island, New York and helped us in the building of our new home there. When I first moved to Colorado Springs, after my separation with Jorge, I lived with my sister, Terri, for a couple of months and then I moved in with Stephen and my sister-in-law, Susan for about 8 months. Today, I am blessed that he is part of our life as we only live minutes from Stephen and his family who we get to see almost weekly.

Having lived in Mexico for 10 years, makes me somewhat of an authority on Mexican Salsas. Salsa comes in many forms the most popular are red based (tomato), green based (tomatillo) and white based (cheese). I think red based salsas are the most popular here in the USA. They are definitely easy to make and cheaper than the other two. Tomatoes can be sauteed, roasted and boiled with the skins removed and the pulp liquefied to make the base of the salsa. Stephen's favorite salsa is a "raw" salsa called "Pico to Gallo" meaning "nose of the rooster".

Pico de Gallo:
4 ripe tomatoes
1 lg onion
4 chilies - jalapeno or serrano will do well
1 bunch of cilantro
1 tsp salt
2 tsp lemon or line juice

Stephanie @ 9 years old

On a cutting board, dice the onion is small pieces and place into a bowl. Now take the chilies and depending on how "hot" or spicy you want your salsa, remove the seeds or some of the seeds and dice. Add to the onions. Next rinse the cilantro under running water and put into a salad spinner or towel dry. Depending how much cilantro you like, cut from the brunch. Holding the bunch in your hands, roll it into a ball and start cutting small chops with your knife. This is a technique I saw on the food network and it makes it quick and easy to chop the cilantro into small pieces now add to mixture. The last thing I do is chop and add the tomatoes because you DO NOT want the tomatoes to get watery. This is a chunky salsa and if you chop at the beginning, each time you add the next ingredient and stir, you will break down the tomato more and also salt pulls out the liquid as well.  Now add the salt and lemon or lime give it one final and only stir and refrigerate until serving with corn chips. As I mentioned, there are many variations on salsa but this is my most requested.   Buen Provecho!