Ham & Brie Souffle

I hope everyone had a very Merry Christmas! We sure did! My dad flew into town and stayed with me. We had a lovely Christmas breakfast casserole and then a huge lunch at my in-laws. I brought a white chocolate and cinnamon cream brulee that I will post soon! Happy New Year!

 

 

 Ham & Brie Souffle

 

Ingredients:

 

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
3 tablespoons butter
3 tablespoons flour
1/4 cup thinly sliced ham
1/8 teaspoon salt
1 1/3 cups milk, hot
4 large egg yolks
6 ounces Brie cheese or any other cheese you have on hand
4 egg whites plus 1 tablespoon water

Directions:

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese and ham. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

Bruschetta Pasta

This dish I made on a rainy Friday night, I had the ingredients in the fridge and opted to make it healthy and vegan! I used whole wheat noodles and no meat. I found this recipe on Pinterest but decided to tweak it to my liking! Christmas is coming and I'm not trying to look like Santa, but if you would like to make this the regular way you would use chicken breast and regular noodles. Merry Christmas Y'all!

Bruschetta Pasta

Ingredients:

1 lb wheat noodles I used Spiral
2 tbs Olive Oil
3 cloves of garlic minced
2 tomatoes diced into small pieces
10 basil leaves shredded by hand 
1/4 cup diced mozzarella fresh is best


Directions:

Cook noodles according to package and set aside. Heat the oil and garlic in a skillet till it is fragrant, then add the tomatoes,salt and pepper and cook for 4 minutes or until they wilt down. Remove from heat add in the noodles then toss in basil and cheese. Serve with Parmesan! 

Even the cats wanted some! The orange one is Keypo and Calico is Sushi ;o)

Claytie Williams

It is getting close to Christmas and I was doing my normal sales work, delivering my clients breakfast and sitting down and chatting. In the middle of my chat with one of the execs at the oil company Clayton Williams Energy, and he told me that Clayton comes in every Christmas and he hands out money and kisses. Right after he said that, none other did the one and the only Clayton Williams came into the office I was at and said, "WHO ARE YOU! You are beautiful!" I stood up and walked over and tried to shake his hand...that quick 82 year old man went right in for the kiss and hug. I introduced myself and he asked what I did for a living, I told him I was in sales. He blurts out, "WELL I bet you make a lot of money!" I laughed and he asked what I sold and he said he will take all of them! We said bye and happy holidays and as he was walking out the door he turned around to me and said, "You sure know how to make an old man nervous!" Today is a day I will never forget. I met a legend and a pioneer in the oil industry! Happy Holidays and Merry Christmas Everyone!

Trisha's Chicken Fried Filet Mignon & Cream Cheese Mashed Potatoes

This is one of my favorite dishes my mom makes! Not only is is fantastic its great for your thighs! I am just kidding but it is well worth the splurge of calories. Speaking of calories that reminds me of a funny story! I have been cooking decadent meals since I was in elementary school, my next door neighbor growing up was my best friend Ava. After school Ava would come over and I would offer to make her a snack before we jumped on the trampoline. Her job if she wanted a snack was she had to peel the potatoes and I would do the rest. Potatoes?? you say, as a snack?! Yes we would make homemade mashed potatoes with cream cheese and a rack of baby back ribs everyday after school. Then would jump on the trampoline with roller blades and dish soap then go home and eat dinner as usual.That was way back then, I wish my metabolism was like that...darn it!

Deep Fried Filet Mignon

Ingredients:

1 Pound sliced Filet Mignon
1/4 cup Worcestershire sauce
3 tbs Tiger sauce
1 tsp red pepper flakes 
1/2 cup Flour
2 tsp garlic powder
4 Eggs beaten in a bowl
salt and pepper
Olive oil for frying

Directions:

In a ziplock bag add the sliced meat, Worcestershire, tiger sauce, and red pepper flakes. Marinate over night. Heat olive oil in a large skillet, till the oil is bubbly. In a separate bowl mix flour with salt pepper and garlic powder. Dip the meat in eggs, then the flour then add to the oil, cook 4-5 minutes on each side for medium rare. Remove and place on paper towels, salt again. Serve with mashed potatoes. 

Here is the amazing and delicious mashed potato recipe of your life. This is a staple in our house hold and maybe one day it will be in yalls. My mom adds horseradish but I hate that so I skip it, so if you like horseradish put in 1 tbs to the mixture before mixing.  Here she is!

Moms Creamed Cheese Mashed Potatoes

Ingredients:

4 large Yukon Gold Potatoes (Peeled and Cubed into 1 inch cubes)
1 8oz Cream Cheese
1/2 cup Warm Milk
4 Tbs butter
Salt and Pepper

Directions:

In a empty pot, add in the cubed potatoes add in water till they are more than covered. Place on stove and crank her up to high with a lid on. After she boils take it down to medium and cook them till you can poke a knife in one and they slide off. Then, drain the potatoes and set aside. In a large mixing bowl combine the cheese, milk, butter, salt, pepper then add in the potatoes. Using a hand mixer or a kitchen aid whip them for a good 3-5 minutes till they are fluffy and not lumpy. Serve along side any meat dish and enjoy!

Homemade Guacamole Restaurant Style

Dustin and I love to go to Mexican restaurants and we always order guacamole table side. They bring over their little cart and make you fresh guacamole. I watched how they made it millions of time, so now that I can replicate it. If you like hot add more jalapeno, or less if you want! Serve with really good tortilla chips.

Guacamole Restaurant Style

Ingredients:

2 Ready Avocados (You can tell by pulling out the pit and seeing if it  is green then it is ready)
2 Roma tomatoes diced
1 handful cilantro diced
1/4 of a jalapeno diced
1/4 cup diced white onions
salt and pepper

Directions:

In a large bowl, put in all the ingredients except the tomatoes. Take two wooden spoons and smash everything till its creamy and smooth. Finally add in the tomatoes and gently mix around. 

Egyptian Kosharie (Pasta with Tomato Sauce)

When Dustin and I were in Egypt this was his favorite meal he grew up with. Its simple and very tasty. It may not sound so enticing but I promise you it is. I make him huge pans of this when he goes out to work and he is such a happy camper! So if you are feeling adventurous give this a try, its actually Italian!

Kosharie

Ingredients:

2 Cups cooked white rice
2 Cups Dentalini (short tube noodles) Cooked
1 Cup brown lentils Cooked
1 Cup Chickpeas from a can
1 Small onion diced
1 small can Frenches fried onions
Salt, and White pepper
18oz can peeled diced tomatoes
1/2 onion diced
2 garlic cloves minced
1 tbsp oil
salt, pepper, oregano

Directions:

For the tomato sauce, heat the oil in the pan, saute the onion and garlic, till soft. Add the tomatoes salt, pepper and oregano. Simmer till the Kosharie is done. Heat the butter and other onion till its soft., add in the noodles, rice, chickpeas. Then add the tomato sauce to the mixture. Serve with the fried onions and smoke some hooka!

Engagment Dinner Shrimp

Last January my now Husband took me to Cancun on a surprise vacation! It was so nice and he had it all planned out, all he told me to do was pack a swimsuit and my passport. The first night we got there he told me to just throw on a dress because we were just grabbing dinner. We walked down to the beach side restaurant and the host walked us past the restaurant and all the way down to the beach to our private table on the sand. There was candles lit and a bottle of my favorite wine waiting for us. I had no idea anything was going to happen, we had a 5 course meal coming! The 1st course was a grilled shrimp over a perfectly cooked scallop with a creamed spinach on top. After our 1st course Dustin asked the waiter to take our photo and that is where he purposed! Here is the recipe for the shrimp!

Grilled Shrimp and Scallops

Ingredients:

8-10 Shrimp ( Peeled and Devained)
8-10 U-10 Scallops ( washed and dried)
1 package frozen creamed spinach
1 tsp minced garlic
1 tbs butter
1/4 cup shredded Parmesan 
 Salt and Pepper
Lemons

Directions:

Grill the shrimp till it is a pretty pink with some grill marks. Next heat a hot skillet with the butter till it sizzles, add the scallops turn after 2 minutes. Remove scallops, in the same pan add the garlic Parmesan and creamed spinach. Cook down for 5-10 minutes, salt and pepper when necessary. To assemble place a drizzle of the spinach cream sauce on the bottom of the plate then place a scallop, on top of the scallop add a teaspoon of the spinach, then top with the grilled shrimp. Drizzle with lemon serve hot.

Grandma Roses Stuffed Cabbage Rolls

This recipe is near and dear to my heart, this is my favorite thing my Grandma Rose makes (Besides her Chicken noodle soup!) It taste so old school yet its extremely flavorful and satisfying. Her secret ingredient is her bacon grease she puts it on everything to make it taste better and I think it does! So please when you make this think of Grandma Rose it will make her happy!

Stuffed Cabbage Rolls

Ingredients:

 1 Pound Lean Ground Beef

3/4 Cup Cooked White Rice

1 Chopped Onion (sauteed)

1 Egg

Salt (lot), Pepper, Parsley, Garlic (minced)

1 Large head of Cabbage

4 tbs bacon grease

4 tbs flour
1/3 cup water
1 can Cream of Tomato soup condensed 

Directions:

Cut around the cabbage core (deep as possible). Boil 2 inches of water, heavily salted and drop the cabbage in core side down. Cover the pan and boil gently 5to 7 minutes. Remove leaves from core and trim the vein. In a bowl mix together all the other ingredients. Fill the cabbage leaves with the meat mixture. Use remaining leaves, chop them up to line the bottom of the greased pan.Make a roux out of melted bacon grease and flour, add water till thick like gravy. Pour on each layer of stuffed cabbage. Pour 2inches of water into the casserole pan. Cover with foil and bake for 1 hour and 30 minutes at 350 degrees. Add a can of condensed tomato soup the last 30 minutes. Please enjoy!

Grilled Peaches A Summer Must

Peaches are so yummy especially in the summer! I have found the best way to serve these is on a grill. They skin gets soft and warm and the inside is juicy and sweet. I add a scoop of vanilla bean ice cream to the center and a drizzle of hot caramel or butterscotch whatever I have on hand. It is the best dessert ever!

Grilled Peaches With Ice Cream

Ingredients:

2-4 Peaches (In season is best) Sliced in half and the pit removed
1 Tsp Cinnamon
1 Tsp Sugar
Vanilla Bean Ice Cream
Caramel in a jar warmed up

Directions:

Heat the grill to medium high. Place peaches on a plate face up, sprinkle the cinnamon sugar mixture all over it. Put them on the grill face side down and get a good grill mark, flip after 5-10 minutes and get the bottom really soft. Remove and let cool a bit, add vanilla to the center and drizzle hot caramel!

Yummy Breakfast Casserole

I have a real liking for breakfast foods but I feel like they take to long and by the time I am finished cooking I am not even hungry anymore! Does that happen to anyone else? Probably not, I am sure its just me. So I have sworn by the good ole' Breakfast Casserole! This one is so so so good and I can eat it anytime of the day! Serve with some strawberries and powdered sugar and a glass of OJ, then go back to sleep!

Breakfast Casserole

Ingredients:

1 pound ground maple pork sausage
6 slices soft hearty white bread
One 8-ounce package shredded triple Cheddar cheese
8 large eggs
2 cups whole milk
1 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon seasoned pepper
Directions:

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with nonstick cooking spray.
In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes; drain well on paper towels.
Cut and discard the crusts from the bread. Cut the slices in half, and arrange in a single layer in the prepared baking dish, cutting pieces to fit as necessary to cover the bottom of the dish. Sprinkle with the sausage and cheese.
In a large bowl, whisk together the eggs, milk, mustard, seasoned salt and pepper; carefully pour the mixture over the cheese.
Bake casserole until set and golden, about 40 minutes. Let stand for 10 minutes before serving.

1..2..3.. Fajitas

Worlds simplest recipe for fajita meat! Its only 3 ingredients and it comes out so tender and yummy! This is my aunts recipe but I can never get it as good as hers! Maybe yall can!

Fajita Meat

Ingredients:

1-2 Pounds Flank or Skirt Steak Tenderized by the butcher or Chicken Breast
1 bottle/can of beer ( I suggest Corona)
2 Tbs Meat Tenderizer (in the spice aisle)

Bell Peppers & Onions Sliced 

Directions:

In a zip-lock bag add the meat, beer, and tenderizer. Zip up and squish around. Throw in the fridge for 12-24 hours ( the longer the better). Preheat grill or a large saute pan and cook the meat to a medium rare. Take it out and set to the side, add in the veggies to the meat juice, cook those till tender. Serve with Spanish rice, guacamole, sour cream and lettuce! Bueno Suerta!

Burrata Bruschetta Appetizer

Every year at Thanksgiving my girlfriends and I get together and go to our favorite restaurant in Dallas, Fireside Pies! Every year I have obsessed over their Burrata Bruschetta, asking the waitress every detail about it so I could replicate it, and I think I finally got it!

Burrata Bruschetta

Ingredients:

1 Ball of Burrata sliced
1 sliced french baguette
10 cherry tomatoes
fine extra virgin olive oil
high quality balsamic vinegar
Sea Salt

Directions:

Preheat oven to 425 degrees. On a baking sheet toast off the bread and set aside. Then slice the tomatoes in half drizzle a little oil on them and bake them 5-10 minutes till about to burst. On your serving plate line the toast add the burrata, tomatoes and salt. Finish with a little drizzle of the oil and vinegar. 

Symphony Bar Brownies

Here is a oldie but goodie! I got this recipe from Finley's mom and I decided to jazz it up a little bit! It is the sweetest dessert ever but don't worry they are a hit! I always put a special powdered sugar design on mine!

Symphony Bar Brownies With Powdered Sugar

Ingredients:

(17.6-ounce) package brownie mix 

 Vegetable oil

 Eggs

Cooking spray
3 (6-ounce) Symphony brand candy bars

Powdered sugar and a Stencil

Directions
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. Put your stencil on top and sprinkle the powdered sugar over it.

(I am a cougar, ya know?)

Award Winning Corn Dip

I didn't win! Maggie did! She asked me for a good appetizer recipe for her sorority contest. I gave her my corn dip recipe and she came home a winner! Its so easy and so much fun to eat, everyone loves it I promise! 

Hot Corn Dip With Fritos

 Ingredients:

 

Cooking spray or butter, to grease
Two 11-ounce cans  corn, drained
Two 4.5-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
2/3 cup grated Parmesan
1 cup mayonnaise
Frito chips, for dipping
Directions
Preheat the oven to 350 degrees . Grease a 9- 13- by 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with fritos!

Simple Summer Salad with Lemon and Prosciutto

I lived in Colorado for a summer and had 5 roommates! One day we were having a BBQ and one roommate made this mind blowing salad. Its healthy easy and addictive. It has avocados, lemon, Parmesan and prosciutto!

Butter Lettuce, Lemon, Prosciutto, Avocado & Cantaloupe Salad

Ingredients:

1 head Butter Lettuce
2 avocados sliced
1/4 pound Prosciutto sliced into strips
1 cup diced cantaloupe
2 lemons juiced
1/3 cup Parmesan shaved
Salt and Pepper


Directions:

Wash and dry the lettuce. Tear lettuce into a large serving bowl. Add in the avocados, prosciutto, cantaloupe. Drizzle the lemon juice over the whole thing, then sprinkle with the cheese salt and pepper! Enjoy!

Vegan Pesto Lasagna

 Here is a quick and semi healthy lasagna! You can make homemade pesto if you want!

Pesto Lasagna

Ingredients:

1 box of lasagna noodles
1 jar pre-made pesto
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmegsalt and freshly ground black pepper 
1/2 cup Parmesan cheese 

Directions:

Preheat the oven to 350 degrees. Cook Lasagne noodles according to package set aside.

 Butter a 13 by 9 by 4 baking dish and add a thin layer of bechamel sauce. Cover with a layer of cooked lasagne and then another thin layer of bechamel. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagne. Top with a final layer of noodles and spread a final very thin layer beschamel, pesto, Parmesan cheese and a bit of butter to help the cheese crisp-up when cooked in the oven.Cook for about 30 minutes till bubbly.

 

Bechamel: 

Heat the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and cook for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper. 

Easiest Cheese Tortellini Alfredo

This is my friend Dowdys favorite dish  and its the simplest one to make. I cheat because some days I am in a rush and need something comforting to eat. Add diced rotisserie chicken if you would like! Serve with a salad or my Brussels sprouts and a Parmesan twist!



 Cheese Tortellini Alfredo

Ingredients:

1 Package classic cheese tortellini
1 package Alfredo sauce mix (Korrs)
Milk
Butter
1 Cup Parmesan cheese
1 Rotisserie Chicken cubed

Directions:

Preheat oven to Broil. Cook noodles according to package and set aside. In a small pot add the butter and milk according to the Alfredo sauce directions. Once it is cooked add the diced chicken or leave it out, and the cheese sauce to the noodles. Pour into a baking dish and top with the cup of Parmesan, slide under the broiler for 2-3 minutes till golden brown. yum! 

Chicken Spaghetti A Family Favorite

This is also my Grandma Roses recipe. This dish is a huge hit for everyone! I have been making this since middle school for my friends and there is no way to mess this recipe up! Its hearty and satisfying so make sure you are hungry for this! 

Chicken Spaghetti

Ingredients:

1 Pound Spaghetti noodles
1 Precooked Roasted Chicken
1/2 block of velveeta (the big box) Cubed
1/2 onion diced
1 red bell pepper diced
1 stick of butter
salt and pepper
1 can of Rotel I like the Medium 
1 can cream of chicken soup
1 can cream of mushroom soup
1 package crushed Ritz crackers with 1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees. Cook pasta and set aside. In a large stock pot add in the butter, onion, and pepper. Cook down till soft add salt and pepper. Then add the velveeta, rotel, and soups. Till it gets nice and creamy. Add the sauce to the noodles and put in a baking dish. Top with the ritz and cheese, bake for 45 minutes.

Turkey Meatball Over Polenta

Turkey and I have recently met and became friends. She is versatile, tasty and easy! So I came up with this healthy alternative to a normal spaghetti and meatball dinner.

Turkey Meatball Over Polenta

Ingredients:

1 Package Turkey Meatballs (because I am lazy)
1 12 oz can tomato puree
1 tbs garlic
2 tbs olive oil
1 tbs fresh basil leaves ripped
salt and pepper
1 package yellow corn meal
1/4 cup Parmesan
1 tbs butter
Milk

Directions:

In a large skillet get the olive oil hot and add garlic, salt and pepper till golden. Add in the tomatoes and meatballs. Put lid on it and cook for 20-30 minutes then add basil. In a separate pot read the back of the corn meal package for the polenta usually 1 cup of polenta with 1 cup of milk. Add milk first and get it hot get a whisk and make sure you do small increments and stir till there r no lumps. Let the polenta cook for 5-10 minutes. Remove from stove add butter and cheese.  To serve get a large bowl dump in the polenta then put the meatballs and sauce right over it, top with more cheese!

Best Brussels Sprouts with Prosciutto

I have formed a new love for this once hate veggie! I thought there was nothing worse on the planet then Brussels Sprouts! I decided to try them once again because I was alone, and hungry! I got a little bag and threw what I had in them at my house. Since then I have made them weekly and even the husband who pretends like he hates them has a side of them.

Brussels Sprouts with Prosciutto

Ingredients:

1 pound Brussels Sprouts cleaned and quartered
1/4 pound diced Prosciutto
1/4 cup Olive Oil
2 garlic cloves diced
Salt and pepper
Top with Parmesan

Directions:

Heat over to 425 degrees. Lay spouts on a baking sheet with foil under it. Add all the ingredients and stir well. Cook for 10-15 minutes while tossing them every 5 minutes so no one burns.  Remove and let cool serve with any dish!

Toasted Baguette with Brie,Caramelized Onions, and Apricot Appetizer

This is a little appetizer gem I made up one day. I love the flavors of each individually so I thought why not add them all together! I made it for girls night one night and I have not stopped thinking about it since!

Toasted Baguette with Brie,Caramelized Onions, and Apricot

Ingredients:

1 sliced french baguette (Toasted)
4 yellow onions
1/2 cup Sugar
1/4 cup butter
1 tbs Balsamic Vinegar
Sliced brie without the rine
1 Jar of Apricot Jam


Directions:

In a large sauce pan thinly slice the onions add in the butter and sugar. Place on medium with a lid. Stir constantly till onions shrink to 1/4 their original size. Add in the balsamic and cook till a beautiful brown color. Remove and cool to room temperature.

Assemble toasted baguette on serving plate. Add a teaspoon of apricot jam on each piece of bread. Then add the onions, top with the brie cheese! 

Australian Sausage Roll Appetizer

Oy Mate! This is a good little bite size appetizer that when I make it I always get upset because I know I should of made more. Dip these little guys in some ketchup and you will see a room of happy people!

Australian Sausage Rolls

Ingredients:

1 Pound Spicy Ground Sausage 
1 Pound Italian Sweet Ground Sausage
1 Package Puff Pastry Sheets
1 egg beaten to brush the top
1 egg for the meat
1/2 Onion diced fine
1/2 cup breadcrumbs
1/3 cup ketchup
1/4 cup mustard
2 tbs fennel seeds
2 tbs Worcestershire 
1/4 cup milk
salt and pepper

Directions:

Lay out the frozen pastry to thaw half way. In a bowl mix all the sausage, egg, bread crumbs, milk, and all the rest of the ingredients.

Roll out the pastry and add the meat mixture in 3 thin rows. Fold over each row and cut length ways. after you have 3 separate rolls of meat cut them into individual pieces. Place on parchment paper and brush with the egg wash. 

Cook in a preheated over at 425 for 25 minutes. Serve with ketchup!

Truffled Mac & Cheese

I have a deep rooted problem with macaroni and cheese. I used to be addicted to Kraft mac and cheese to the point where I was allergic to it. I didn't care I ate it and got a rash on my arms and they would bleed but I had to have it (TMI??) SO I have adapted this grown up version to the point of perfection and if you think its not you can stop reading my blog, because it is.Trust me I am the expect on mac and cheese.

Truffled Mac & Cheese

Ingredients:

For the Bechamel:
2 cups whole milk
3 tablespoons butter
3 tablespoons all purpose flour
1 tsp. nutmeg
1 tbs Truffle oil

For the Cheese Sauce:
All the Bechamel
 1 cup grated Parmesan 
1 cup Gruyere cheese
1 cup White cheddar Aged
1 lb. pasta I like Farfelle
1 cup scallions
salt and pepper
1 cup PANKO crumbs
Truffle oil drizzle

Directions:
 
Start by making the bechamel sauce. Bring two cups of whole milk to a simmer in a medium sauce pan. Stir constantly to avoid scorching. In a separate sauce pan melt 3 tablespoons butter. Whisk in 3 tablespoons all purpose flour to form a roux. Incorporate the roux with the hot milk and continue to stir until it thickens, about 5 minutes. Season with salt and pepper to taste truffle oil and 1 tsp. nutmeg.
Then combine the bechamel sauce with all other ingredients except the panko crumbs. Place in a large cooking dish or individual ramekins. Top with Panko and a dash of truffle oil. Place in oven under broil till the PANKO gets golden brown. 

German Style Stuffed Bell Peppers

When I lived in Germany the chef would make this for me at least once a week. I loved it left over with rice or egg noodles. Its delicious and nutritious! If you have kids you can add in tons of veggies to the meat mixture and everyone will be happy!

German Style Stuffed Bell Peppers 

Ingredients:

5 - Multi colored bell peppers (yellow is my fav)

1/4 cup Olive Oil

_________________________________________

1lb Ground pork or low fat Italian sausage or turkey

1/2  Onion diced

1/4 cup ketchup

2 tbs Worcestershire 

1/2 cup bread crumbs

1 egg

1/4 cup milk

1 teaspoon fennel

Salt and Pepper 

________________________________________

1-2 Beef Broth Cubes

1/2 cup ketchup

2 cups water

1/2 Onion sliced 

Directions:

Mix all the above in a bowl, then stuff the peppers. Get a large pot with oil on the bottom but the peppers down meat side to the pan and brown them, then flip around get all the sides golden. Add in 2 cups water, a beef broth cube and 1/2 cup ketchup and the other half of the onion sliced. 

Cook on low 2-6 hours. Serve over egg noodles, potatoes, or rice.

Broccoli Salad

 Since I have moved to Midland this salad has been my favorite food here! My friends Lauren and Stephanie make it and I can never get enough, I ask for it every time there is a get together.  This is your tide and true summer go to salad recipe!

 Broccoli Salad

Ingredients:

1 head of broccoli (chopped)
1 lb bacon, turkey bacon works well too (crumbled) 
 1/3 block, shredded Cheddar cheese
1 c sunflower seeds (dry roasted)
1 c golden raisins
1 c green onion or red onion
1 c mayo (use less if you want it less creamy or fatty)
1/4 c sugar
4-5 tablespoons vinegar

Directions:

Mix all together, place in fridge for 30 minutes prior to serving.

Sunday Gravy My Style

Being that my family is Italian we have a deep obsession for pasta! Sundays are usually our day to relax and eat a large Sunday Italian dinner. This week I made a meaty gravy that is incredible. I served this hearty dish with a light Cesar salad and Texas toast light (trying to be a healthy Italian ya know?)

Sunday Gravy

Ingredients
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 tbs Fennel Seeds

1 tbs Italian Seasoning 

Lots of Sea salt and freshly ground black pepper 

1/2 cup red wine
2 (32-ounce) cans crushed tomatoes 

1 package turkey meatballs

1 package sweet Italian sausage 

1 package pork spare ribs
4 tablespoons unsalted butter, optional
Directions
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add wine and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, and all the meats and simmer covered on low heat for 2-8 hours the longer the better. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Before serving take out the sausage and the ribs and throw away any bones.Dice it up and add back in. Serve with a ton of Parmesan!
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. 

Grandma Roses Chicken Noodle Soup

This is the kind of soup that warms your soul and makes you feel better even if you are not sick. My grandma Rose gave me this recipe and it is well over 100 years old. It is a staple I make every winter and keep it in bunches in my fridge for those chilly days. Please enjoy and follow instructions exactly otherwise its no good.


Grandma Roses Chicken Noodle Soup

Ingredients
4 medium carrots, cut diagonally into 1/2-inch-thick slices

4 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices 

1 large Organic Air Chilled Chicken (has to be so there is no fat to skim)

2 quarts chicken stock, recipe follows
1 package dried wide egg noodles
1 1/2 cups shredded cooked chicken

6-8 Wylers Chicken Broth Cubes
Kosher salt and freshly ground black pepper
Directions
 

Get out a huge stock pot, add the chicken after you rinse it and take out the giblets. Then add water to cover the chicken by about 2-3 inches more. Then add in all the veggies. Place on stove turn on the stove to high get a good boil on the chicken. Then turn it down to a simmer with a lid on top. Cook the chicken for 2 hours or until the bones fall out. You may need to skim the surface if you did not listen to me and got a crappy chicken.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat and place back into the pot. Add in the chicken cubes to you get the chicken broth you like best.

Cook noodles separately and never add to broth. Add to bowls individually. Store for 1 week in fridge or great in the freeze. Enjoy!!

Cranberry Pecan Salad & Parmesan Bread Twist

 This salad recipe was adapted from my dear friend Maggie.I have added a little bit of a twist to make it my own. This salad is good for winter or summer. Its light refreshing yet healthy! Perfect pairing for a really rich pasta or meat dish.

Cranberry Pecan Salad

 Ingredients: 

1/4 cup Raspberry Vinaigrette
1/4 cup Dried Cranberries
¼ cups Pecans Or Walnuts (semi chopped I like chunks)
3 cups Mixed Salad Greens 
Slices of Red Onion, Separated into thin rings
¼ cups Fresh Raspberries, Rinsed
¼ cups Feta Cheese, Crumbled


Directions:



1.Toast nuts:
Place pecans or walnuts on a baking sheet with foil, cook in over at 425 degrees for 3-5 minutes stirring and tossing occasionally, until fragrant. Remove from heat to cool.

2. Assemble salad:
Divide greens between two plates and top with onions, the remaining raspberries, cranberries and the feta cheese. Add the toasted nuts and freshly ground pepper.

3.Pour dressing over salad and enjoy!

 Next, is a fun and easy bread side. Kids love it and it will be ready in a flash!

Parmesan Bread Twist

Ingredients:

1 can breadsticks in the refrigerated cookie and biscuit aisle
1/2 cup melted buter
1/3 cup grated Parmesan cheese
1 tbs garlic powder
1 tbs parsley for color

Directions:

Preheat the oven to the directions on the back of the can. Lay out a sheet pan with parchment paper. Take the bread sticks out of the can and put a simple twist to it so it spirals down.   Melt the butter in the microwave, remove and add in the cheese and spices. Take a basting brush and brush each bread stick till its coated. Pop in the oven for the time on the back of the can. Remove and place in a basket with a napkin under it!

Truffled Fettuccine Alfredo

Hey Guys! I am Lacy Poole I live in Midland, TX so obviously there is not a lot to do but cook. This is my first food blog. I wanted to add recipes from my family vault so 1. I wont forget them 2. They are on the internet for forever.  3. So other people can enjoy them too! Please comment or ask any questions.

Ingredients:

 Salt
1/2 cup heavy cream
3 Tbs Butter

1 Tsp Truffle Oil
Black pepper

1/2 cup Grated Parmesan Cheese
1 package Tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh parsley 

Directions

Add 1 tablespoon salt to a large pot of water and bring to a boil.

Meanwhile, in a large saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle oil, butter, Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

Add the pasta to the boiling water and cook till al dente. If using egg pasta it will cook quick so watch it. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of parsley and shaved Parmesan. Sprinkle with salt and pepper and serve at once. 

I would serve this rich dish with a fantastic light salad and some Parmesan read twist. I will add those recipes on the next blog.