Cook the pasta to al dente. Drain and rinse the pasta using cold water. In a large bowl combine the pasta, tomatoes, red bell pepper, cucumber, olives, Feta cheese, and green onion. In another bowl combine the vinegar, olive oil, oregano, garlic powder, salt and pepper. Pour the dressing over the pasta mixture. Stir to coat. Refrigerate until serving.
This almost reminds me of french onion soup. It is very rich and yet light.
1 cup whole grain rice uncooked
1 stick of butter, cut into tablespoons size pieces
1 can beef consume soup
1 can french onion soup
1 cup sliced fresh mushrooms
1-2 tablespoons fresh parsley
Preheat the oven to 425 degrees.
Place all of the ingredients into an 8×6 or 9×9 pan. Stir to evenly distribute. Cover with foil. Bake for 30 minutes covered. Remove the cover. Keep the oven temperature the same. Bake for another 30 minutes.
These are simple and easy. They are one of the best appetizers ever. This recipe makes about 18 servings.
1 package puff pastry sheets thawed
1 pound breakfast sausage, such as Jimmy Dean
1 can Rotel tomatoes
1 can diced green chilies
6 ounces cream cheese
Drain the Rotel and green chilies. Remove all the moisture by pressing this between paper towels.
Cut the sheets of thawed puff pastry into 9 equal sized squares. Set aside.
Cook the breakfast sausage fully and until crumbly. Drain the sausage well on paper towels and press out all the grease. Add the cream cheese and chilies. Cook until melted fully.
Preheat the oven to 400 degrees. Lay the puff pastry out on either parchment paper or a silicone mat. Place about 2 tablespoons filling on the middle of each square. Bake for 20-30 minutes or until golden brown.
12 ounces pickled jalapeno, drained and dried on towels
2 cups water 110 degrees
1 package (2 1/4 teaspoons) instant yeast
In a large bowl, mix all of the ingredients together. Fold the dough, mix by hand for 8-10 turns. Cover with a towel and let this rise for 1 hour. After 1 hour, use the rubber spatula again to turn the dough another 8-10 times. Cover the bowl with a towel and let it rise another 1 hour.
Turn the dough out onto a large piece of parchment paper. Preheat the oven to 450 degrees. Place a large dutch oven (with lid) in the oven as it heads. When preheated, gently lower the parchment and dough into the dutch oven. Cover. Bake for 30 minutes. Remove the lid. Cook another 20 minutes uncovered at 450 degrees. Remove the bread from the dutch oven and cool at least 10 minutes before slicing.
Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×13 inch pan using butter or Crisco and flour. Stir together the eggs, butter, oil, and both sugars. Add Vanilla. In a separate bowl, combine the flour, baking powder, salt, and baking soda. Pour the dry ingredients into the wet and stir fully. Add the pecans. Bake in the preheated oven for 30-35 minutes or until the center is set. Let cool before slicing.
These are a copycat version of the cookies found in our local Tom Thumb and Albertsons. They are buttery and rich with a creamy truffle-type center of chocolate ganache.
Cookie:
2 sticks butter (1 cup), room temperature
1/2 cup white sugar
1/2 cup brown sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Ganache:
8 ounces chocolate chips (semi-sweet)
1/2 cup heavy whipping cream
Combine the flour, baking powder, and all-purpose flour in a bowl. Set aside. Cream together the butter and sugars using a mixer. Add in the Vanilla extract and egg yolks. Slowing mix in the dry ingredients. Stir just to combine. Do not over-mix. Roll into 1-2 tablespoon size balls and place on parchment paper. Gently press the center to make an indent. Bake in a 375-degree oven for 9-11 minutes. Do not let them brown. Cool fully on a wire rack.
Once fully cooled, make the ganache. Heat the heavy cream in a double boiler. Stir constantly and bring it to a gentle simmer but not a full boil. Pour this over the chocolate chips in a bowl. Let this mixture sit for 3 minutes and then whisk vigorously until all the chocolate is melted and has a creamy consistency. Place a teaspoon amount into the center of each cookie. Cool on the counter fully. The ganache will harden.
1/2 cup diced cheese – feta or queso fresco or similar
2 cups fresh spinach
Dressing:
1 clove of garlic, peeled and minced
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon dried parsley
Salt and pepper to taste
Mix all of the dressing ingredients in a jar. Shake fully. Let sit for approximately 30 minutes before using. Mix the salad ingredients in a large bowl. Top with dressing and mix fully. Refrigerate until ready to eat.
This is amazing. I made the pesto from my garden basil. I have used the standard pine nuts as well as pecans. Both turned out fabulous but I think we really enjoyed the pecan version better. That recipe will follow shortly.
1/2-3/4 cup prepared pesto
1/2 cup mayonnaise
1 pound pasta, cook al dente, cooled and drained
1 can chickpeas, drained
1/2 cup shredded parmesan cheese
1 tablespoon fresh chopped green onion
Mix together the pesto and mayonnaise fully. Add in the parmesan. Finally, mix in the chickpeas and pasta.
I am not going to lie. It literally took me about 2 years and 40 recipe variations to perfect this. The consistency is flakey, buttery and irresistible. It is like a combination of a Parker house roll and Kings Hawaiian rolls. I made in the initial dough in the bread machine so it was pretty easy. The first 2 hours was all in the machine. I rolled them and then placed half them in the refrigerator to finish the second rise later in the day. The other half were rolled and frozen. I can use these another day after a de-thaw and rising.
4 cups all purpose flour
2 tablespoons quick rise yeast
1/3 cup granulated sugar
1 1/2 teaspoons salt
1 1/2 cups warm (110 degree) whole milk
6 tablespoons butter – 5 softened and 1 melted to place on top of the rolls
1 egg
Place all of the ingredients in the bread machine based on the manufacturer’s recommendations. Place it on a dough setting so that it will not cook in the machine.
This amount should make 24-26 rolls. Separate the dough into about 2 tablespoon portions (slightly less). Tuck the edges of the dough under in a circular manner until it forms a small ball. Place it seem side down and in a prepared baking pan or on parchment paper.
Allow this these to rise another 30 minutes covered. Preheat the over to 325 degrees while the oven is preheating. Bake uncovered for 18-20 minutes or until golden brown. Brush the tops with melted butter in the last 1-2 minutes of cooking.
****If freezing the rolls, freeze them just after making the balls. Do not allow them to touch during freezing. Once frozen, transfer them to a Ziploc bag or vacuum sealed storage bag. When ready to use them, thaw them in the refrigerator for 6-8 hours. Once ready to use them, place them in a warm area or bread proof oven for 30 minutes.
The Funky Oven 