Split Pea with Ham Soup

1 pound dried split peas, picked through, rinsed and drained
1 ½ pound ham bone
8 cups cold water
3 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
2 stalks celery, chopped
2 carrots, chopped
2 potatoes, diced
2 teaspoon dried thyme
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper

1. In a large pot melt the butter over medium-high heat. Add the onion, celery, carrots and potatoes cook, stirring until soft, about 6 minutes. Add the garlic cook another minute.
2. Add in the peas, ham, water, thyme, bay leaf, salt and pepper.
3. Bring to a boil then simmer for 1 ½ hours or until peas are tender, stirring occasionally.
4. Remove the bay leaf and the ham bone. Cut off any remaining meat, chop up and return meat to the soup. Return soup to a simmer. Season with salt and pepper to taste.


Apple Gravy Chicken

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
garlic powder
1/2 onion, chopped
1 Granny Smith apple, cored and sliced into wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons flour
1 1/2 cups apple cider

1. Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt, pepper and garlic powder, add to pan and sear until golden, about 4 minutes each side.
2. Remove chicken from pan, and set aside. Add remaining butter, onion, apple, garlic, thyme and bay leaves. Sauté until apple begins to brown, about 6 minutes. Add flour and stir 2 to 3 minutes.
3. Stir in cider, and place chicken back into pan. Bring to a boil. Reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

Roasted Brussels Sprouts with Bacon

4 strips thick-cut bacon, sliced
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped

1. Cook bacon in a large skillet over medium-high heat until crispy. Remove and place on a paper towel-lined plate.
2. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels sprouts and cook, stirring occasionally, until Brussels sprouts are golden brown, 8 to 10 minutes.
3. Season with salt and pepper, and toss bacon back into pan. Serve immediately.


Shrimp Scampi

1 ½ - 2 pounds shrimp, peeled and deveined
4 tablespoons butter
4 tablespoons olive oil
7 garlic cloves, minced
3 green onions, chopped
pinch red pepper flakes
1/4 cup white wine
2 tablespoons lemon juice
1 tablespoon parsley leaves, chopped

1. In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the onions, garlic and red pepper flakes about 3 to 4 minutes.
2. Season the shrimp with salt and pepper. Add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan and set aside.
3. Add wine and lemon juice and bring to a boil. Add remaining 2 tablespoons of butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley. Stir well to coat.


Slow Cooked Beef and Spaghetti

2-3 pound beef roast (I used tri tip since that is what I had)
2 tablespoons vegetable oil
1 medium onion, chopped
4 garlic cloves, minced
2- 28 ounce cans crushed tomatoes
2 teaspoon oregano, dried
2 teaspoons basil, dried
cooking spray

1. Season roast with salt and pepper. Heat oil in large skillet over medium heat. Add roast and brown on all sides.
2. Spray crock pot with cooking spray. Place roast in the crock pot. Add onions, garlic, tomatoes, oregano, basil, salt and pepper.
3. Cook on low for 8 hours. Slice and serve over the top of spaghetti noodles.


Cinnamon Bread

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
4 tablespoons white sugar
2 teaspoon ground cinnamon
4 teaspoons butter

1. Preheat oven to 350 degrees. Grease one 9x5 inch loaf pan or 4 mini loaf pans.
2. Add flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
3. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife cut in a light swirling motion to give a marbled effect.
4. Bake for about 50 minutes for large loaf pan or 35 minutes for mini loaves. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.



I was fucking around on the Carrows Website last week. I had a coupon and I wanted to see what was offered. I came across this picture of their burger quesidilla thing. I thought it looked good and easy to make. Then I realized that my husbands version would have to be different. Here is the version I came up with. In hindsite I kind of think i would have either fried the burger up as ground beef instead of patties, or done it as a longer thinner patty as opposed to a thick round one, and folded it burrito style. Either way he loved it, and it was sealed good enough to take to work and reheat! Here is my version of it. (Please note, I used a veggie burger in mine, and just let it cook in the oven and it came out friggin perfect!)

5 Burrito size flour tortillas
2 pounds lean ground beef
1 package mushrooms sliced
1 cup white onion halve and sliced
3 tbsp grill seasoning
1 tsp salt
1 tsp pepper
4 slices bacon
1/2 cup shredded pepperjack cheese
1/2 cup shredded mozzarella
2 tomatoes sliced
oil to sauté

Note: I did this all in one pan, to make it faster I suppose you could use two or three pans.

Preheat oven to 450. In large nonstick skillet heat oil over medium high heat. Toss in mushrooms and cook until soft. Don't stir them much so they can brown. Add in onions and sauté until onions and mushrooms caramelize. Remove onions and mushrooms and reduce heat to medium low. Place bacon in and turn every few minutes until crispy. In large bowl combine hamburger, salt, pepper and grill seasoning. For 3 long patties. Remove bacon from pan and turn heat back to medium high. Place burgers in the pan and brown on both sides. It is important not to cook them all the way through. Remove from heat. Heat tortillas for 30 seconds in microwave so they are soft and bendable. Place one tortilla on cookie sheet. Add 1/3 pepperjack cheese to center of tortilla, followed by 1/3 of tomatoes, mushrooms & onions and bacon. Place burger on top and spread mayo on the patty. Top with 1/3 mozzarella cheese. Halve a second tortilla and place half on top of the cheese. Fold the bottom tortilla over. I did it by folding on side and then slowly bringing up the corniners so I had a total of about 6 folds. Then place it folded side down on a cookie sheet. Repeat with the other two. Bake for 15 minutes or until brown on one side, flip and bake until brown on the second side. Remove and allow 5 minutes to cool. Cut in half and serve. We served ours with ketchup and mayo mixed together, and also with ranch. Both were great for dipping.

Fried Fish Tacos

vegetable oil for frying
1 pound talapia fillets
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 cup beer
1/2 teaspoon hot sauce
2 teaspoons garlic powder
2 cups cabbage, shredded
1 lime

1. Heat the oil in a deep fryer or in a large saucepan.
2. In a large mixing bowl mix 1 cup of the flour, the baking powder, salt and cayenne pepper. Add the oil, beer, and hot sauce. Stir until smooth.
3. Cut each fillet into 1 1/2-inch strips. In a small bowl combine the remaining 1/2 cup flour with the garlic powder. Cover the fish in the seasoned flour. Then place each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl.
4. Fry the fish in the hot oil until it is golden brown and crispy, 4 to 5 minutes. Remove the fish and drain on a paper towel.
5. Serve tacos with fresh lime juice and topped with shredded cabbage and hot sauce.


Hamburger Pie

1-1 ½ pounds ground hamburger
6 cups mashed potatoes
1 can French-style green beans, drained
1 can tomato soup
3 tablespoons ketchup
2 tablespoons Worcestershire
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1-1 ½ cups shredded Colby cheese

1. Preheat oven to 375 degrees.
2. In a large skillet cook hamburger, garlic powder, onion powder, salt and pepper over medium-high for about 5-8 minutes, or until no longer pink, stirring constantly. Drain excess fat.
3. Mix in the can of tomato soup, half of a can of water, ketchup and Worcestershire sauce. Stir in the green beans. Simmer over medium heat for about 5 minutes.
4. Place hamburger mixture in a 9x13 baking dish. Top with a layer of mashed potatoes then sprinkle with cheese. Bake for 30 minutes.