PORTOBELLO CHEESE STEAK SANDWICH

2 TEASPOONS OLIVE OIL
1 MEDIUM RED ONION, SLICED
4 LARGE PORTOBELLO MUSHROOMS, SLICED
1 LARGE RED BELL PEPPER
1 LARGE YELLOW BELL PEPPER
2 TEASPOONS ITALIAN DRY SEASONING
1 TABLESPOON FLOUR
1/4 CUP VEGETABLE BROTH
1 TABLESPOON SOY SAUCE


8 SLICES PROVOLONE CHEESE
4 WHOLE WHEAT HOAGIES, SPLIT AND TOASTED

HEAT OIL IN LARGE SKILLET OVER MED-HIGH HEAT.  SAUTE ONIONS FOR ABOUT 2 MINUTES UNTIL STARTING TO CARAMELIZE.

ADD MUSHROOMS, BELL PEPPERS AND ITALIAN SEASONING, CONTINUE COOKING WHILE STIRRING UNTIL VEGETABLES ARE WILTED, 7 MINUTES.

REDUCE HEAT TO LOW; DUST VEGETABLES WITH FLOUR AND STIR.  

ADD BROTH AND SOY SAUCE;  BRING TO SIMMER.


REMOVE HEAT.


PLACE HOAGIES OPENED ON A COOKIE SHEET.  


DIVIDE MIXTURE AMONG THE 4 AND PLACE 2 SLICES OF CHEESE EACH OVER MIXTURE.

BROIL IN OVEN UNTIL CHEESE MELTS AND HOAGIES ARE TOASTED.

SERVE HOT WITH CHIPS OR FRIES.

MAKES 4 SANDWICHES.

VEGETARIAN MEATBALL HOAGIES

4 WHOLE WHEAT HOAGIES


2-12-OUCE BAGS OF VEGIE CUMBLE
2 TEASPOONS OLIVE OIL


4 EGGS, BEATEN
1/2 CUP ITALIAN BREADCRUMBS
4 GARLIC CLOVES, MINCED
1/4 CUP PARMESAN CHEESE, GRATED
1 TEASPOON DRIED BASIL
1 TEASPOON DRIEN OREGANO
1 TEASPOON FENNEL SEED


1 LARGE JAR MARINARA CHEESE
4 SLICES PROVOLONE CHEESE


PREHEAT OVEN TO 350.


IN A LARGE NONSTICK SKILLET THAW COMPLETELY IN OLIVE OIL THE VEGGIE CRUMBLES.


REMOVE FROM HEAT AND COMBINE NEXT 7 INGREDIENTS IN A LARGE BOWL.


FORM MIXTURE INTO 20 MEDIUM SIZE MEATBALLS.


BAKE MEATBALLS ON AN OILED COOKIE SHEET FOR ABOUT 15 MINUTES UNTIL FIRM.


PULL MEATBALLS OUT AND SET ASIDE.


HEAT MARINARA SAUCE IN A LARGE SAUCE PAN AND ADD MEATBALLS.


PREPARE HOAGIES WITH 5 EACH MEATBALLS AND SAUCE TOPPED WITH PROVOLONE CHEESE.


MAKES 4 HOAGIES.

Do you really need a knife block set for your home kitchen?

Which knives do you use the most? 

Most home cooks do not use all the knives in their knife block set.  The two knives I use mostly in my kitchen is the 8-inch chef and 3-inch paring knife.  Having more than one chef knife wouldn't be a bad idea either.  Have serrated knives are tough to sharpen, so it is smarter to buy a inexpensive one and just replace it when it dulls.


Getting a good cutting board is also important to help maintain that sharp edge longer.  Why spend tons of money on high end knives, only to ruin them on a cheap cutting board.  

GRILLED AVOCADO & PEPPER JACK CHEESE SANDWICH

8 SLICES 12-GRAIN BREAD
2 TABLESPOONS YOGURT BUTTER
2 TABLESPOONS OLIVE OIL MAYO
2 LARGE RIPE AVOCADOS, PEELED AND SLICED THIN
4 SLICES OF PEPPER JACK CHEESE


SPREAD BUTTER ON ONE SIDE OF EACH BREAD SLICE.


PLACE BUTTER SIDE DOWN ON A MED-LOW PREHEATED PAN.

SPREAD MAYO ON NON BUTTER SIDE AND PLACE AVOCADO SLICS TOPPED WITH CHEESE AND ONTHER SLICE OF BREAD (BUTTER SIDE UP).

GRILL BOTH SIDES UNTIL GOLDEN BROWN OR TO YOUR LIKING.

CONTINUE WITH REMAINING SANDWICHES AND SERVE WITH YOUR FAVORITE CHIPS OR CHIPS & SALSA.


MAKES 4 SANDWICHES.

STEAK AND AVOCADO FAJITA SLIDE SHOW

CHEESY PENNE PASTA

CHICKEN PARMESAN

I JUST MADE THIS FOR DINNER YESTERDAY.  IT WAS SERVED WITH A SMALL PORTION OF SPAGHETTI NOODLES, SPINACH SALAD AND FRESH BAKED BREAD.

4 CHICKEN BREASTS, POUNDED OUT
8 OZ PLAIN BREAD CRUMBS
1/4 CUP PARMESAN CHEESE, GRATED
1/2 TEASPOON GOOD SEASONS ITALIAN DRY DRESSING MIX
1/4 TEASPOON PEPPER


1 EGG, BEATEN 
1/4 CUP MILK


1/4 CUP OLIVE OIL


1 CUP MOZZARELLA CHEESE, GRATED
8 OZ TOMATO SAUCE


PREHEAT OVEN TO 350.


IN A LARGE BOWL ADD BREAD CRUMBS, PARMESAN, ITALIAN SEASONING AND PEPPER.


TAKE ANOTHER LARGE BOWL AND COMBINE EGG AND MILK.


DIP CHICKEN BREASTS IN EGG MIXTURE AND THEN COAT COMPLETELY WITH BREAD MIXTURE.


IN A LARGE SKILLET HEAT OIL ON MED-HIGH.  


FRY FOR A FEW MINUTES ON EACH SIDE UNTIL DONE.


PLACE TOMATO SAUCE AND MOZZARELLA TOPPED CHICKEN IN A LARGE BAKING DISH.  


BAKE UNTIL CHEESE IS MELTED AND SLIGHTLY BROWN ON TOP.


MAKES 4.

SPICY CHICKEN & SOBA NOODLES IN PEANUT SAUCE

IF YOU LOVE SPICY FOOD AND PEANUT SAUCE YOU MUST TRY THIS ONE.  GREAT WITH EGG ROLLS ON THE SIDE.

1 CARROT, GRATED
2 CUPS LOW-SODIUM CHICKEN BROTH
1/3 CUP PEANUT BUTTER
1 TABLESPOON FRESH GINGER, PEELED AND CHOPPED
1 TABLESPOON LOW-SODIUM SOY SAUCE
2 TABLESPOONS HONEY
1 OR 2 TEASPOONS CRUSHED RED PEPPER (HEAT CHOICE)
1 GARLIC CLOVE, MINCED
1 POUND BONELESS CHICKEN BREAST
10 OZ SOBA NOODLES (BUCKWHEAT NOODLES)
6 TABLESPOONS SLICED GREEN ONIONS
6 TABLESPOONS UNSALTED DRY-ROASTED PEANUTS, CHOPPED


COMBINE 1/3 CUP BROTH, PEANUT BUTTER, GINGER, SOY SAUCE, HONEY, CRUSHED PEPPER, AND GARLIC; STIR WITH A WHISK UNTIL SMOOTH.

PLACE CHICKEN AND 1 2/3 CUP BROTH IN A LARGE SAUCEPAN.  BRING TO A BOIL.  

REDUCE HEAT, AND SIMMER 4 MINUTES OR UNTIL CHICKEN IS DONE.  


REMOVE FROM HEAT; LET STAND 20 MINUTES.  

DRAIN AND CUT CHICKEN INTO 2-INCH PIECES.  


COMBINE CARROT, PEANUT SAUCE, CHICKEN, AND NOODLES IN A LARGE BOWL; TOSS TO COAT.  

SPRINKLE WITH ONIONS AND PEANUTS.

MAKES 6 SERVINGS

BBQ CHICKEN SANDWICH

THIS RECIPE IS BEST BECAUSE IT REQUIRES NO ATTENTION ONCE PUT INTO CROCK.  BEST WHEN SERVED WITH YOUR FAVORITE COLESLAW RECIPE.


6 CHICKEN BREASTS, BONELESS/SKINLESS
1 12-OZ BOTTLE FAVORITE BBQ SAUCE
1/2 CUP ITALIAN DRESSING
1/4 CUP BROWN SUGAR
2 TABLESPOONS WORCESTERSHIRE SAUCE


6 BUNS OF CHOICE


PLACE CHICKEN IN CROCK POT.


IN A MEDIUM BOWL, MIX THE NEXT 4 INGREDIENTS.


POUR OVER CHICKEN.


COVER AND COOK 3 TO 4 HOURS ON HIGH OR 6 TO 8 HOURS ON LOW.


SHRED CHICKEN IN CROCK WITH TWO FORKS.  TOP WITH COLE SLAW AND SERVE ON A BUN.  CHEESE OPTIONAL.


MAKES 6 SERVINGS.

STRAWBERRY~RASPBERRY SEMIFREDDO

1 10 OZ BAG FROZEN STRAWBERRIES, LIGHT SYRUP
1 10 OZ BAG FROZEN RASPBERRIES, IN LIGHT SYRUP
1 TEASPOON VANILLA
1 CUP HEAVY CREAM
2 TABLESPOONS HONEY


POUR STRAWBERRIES WITH THEIR SYRUP INTO PROCESSOR.  


PULSE UNTIL SMOOTH PUREE.  TRANSFER TO LARGE BOWL.  


DO THE SAME WITH THE RASPBERRIES WITH THEIR SYRUP.  


PUSH RASPBERRY PUREE THROUGH A FINE MESH SIEVE INTO STRAWBERRY MIXTURE TO DISCARD SEEDS.  


ADD VANILLA.


BEAT CREAM IN MEDIUM BOWL UNTIL FOAMY.  


GRADUALLY BEAT IN HONEY UNTIL SOFT PEAKS FORM.  


GENTLY FOLD INTO BERRY MIXTURE.  


POUR INTO 8 - 4 OZ RAMEKINS.  COVER WITH PLASTIC WRAP.  


FREEZE AT LEAST 2 HOURS.  


REMOVE FROM FREEZER 15 MINUTES BEFORE SERVING.


MAKES 8 SERVINGS.

PEACH SORBET

7 PEACHES
6 OZ CAN FROZEN ORANGE JUICE CONCENTRATE
12 OZ CAN FROZEN PEACH JUICE CONCENTRATE 


REMOVE PITS FROM PEACHES.  


PUREE PEACHES IN FOOD PROCESSOR.  


STIR IN ORANGE AND PEACH CONCENTRATES.  


ADD 12 OZ OF WATER.


FREEZE IN AN ICE CREAM MAKER OR CONTAINER.


SCOOP AND SERVE.


MAKES 15 SERVINGS.

Irish Milkshake

2 cups vanilla ice cream

1 1/4 cups low fat milk

1/4 teaspoon mint extract

7 drops green food coloring

In a blender combine all ingredients.

Blend on high speed until smooth.

Pour into tall glasses and top with whipped cream and green and white candy sprinkles.

Makes 2.

Irish Apple Cake

2 cups self-rising flour
1/8 teaspoon salt
1 teaspoon ground cloves
1 stick butter, room temp
3-4 cooking apples, peel, core & slice
3/4 cup sugar
2 eggs, room temp
3 tablespoons milk


3 tablespoons sugar



Preheat oven to 375° F.


Grease an 8-inch springform pan. 


Cut wax paper to fit and line the bottom of the pan.


Sift flour, salt, and ground cloves into a large bowl. 


Cut in the butter until the mixture has the consistency of fine crumbs.


Add the apples and sugar to the flour mixture. 


Stir in the eggs and enough milk to leave the dough stiff. 


Turn the dough into the prepared pan. Sprinkle with the remaining sugar.


Bake 45 minutes until crisp and golden in color.


Makes 1 cake.

IRISH WHISKY CAKE

3/4 cup chopped nuts (your choice)


1 yellow cake mix
1 small package instant vanilla pudding mix
4 large eggs
1/3 cup Irish Whiskey
1/2 cup vegetable 
1/2 cup cold water




1 stick butter
1/4 cup water
1-1/2 cup granulated sugar
1/2 to 1 cup Irish Whiskey (to your taste)



Preheat oven to 325° F.


Grease and flour a bundt or tube pan. 


Sprinkle nuts over bottom of pan.


Combine next 6 ingredients and mix well. 


Pour batter into pan and bake for 1 hour.


Cool completely before flopping out onto a plate. 


Prick holes in cake. 


Melt butter in saucepan and then add water and sugar. 


Boil for 5 minutes, stirring constantly. 


Remove from heat; stir in whiskey.


Drizzle glaze over top and sides, allowing it to be absorbed into cake.


Makes 1 cake.

IRISH BEEF STEW WITH GUINNESS STOUT

2 tablespoons olive oil
3 bay leaves
2 pounds chuck roast with some fat, cut in 2 inch cubes
1 large yellow onion, half slices
2 cloves garlic, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2-3 tablespoons all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tablespoon chopped parsley
1/2 pound carrots, sliced
salt and pepper to taste



Heat a 6-quart stove-top casserole. 


Then add the oil and the bay leaves. 


Cook the bay leaves for a moment and then add the meat.


Brown the meat on both sides on high heat. 


Add the sliced onion and cook for a few minutes until it is clear.


Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.


Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover.


Place the pot in a 275° F oven for about 2 hours, stirring a couple of times. 


Season with salt and pepper to taste before serving.


Makes 4 servings.

GREEN EGGS AND HAM SALAD

1/3 CUP PARSLEY LEAVES, CHOPPED
1 SMALL GARLIC CLOVE, MINCED
2 TABLESPOONS FRESH BASIL, CHOPPED
2 TABLESPOONS RED WINE VINEGAR
1/4 CUP CANOLA OIL
1 TEASPOON SUGAR
1/8 TEASPOON SALT


1/4 POUND PROSCIUTTO, JULIANE 
2 TABLESPOONS OLIVE OIL
4 LARGE EGGS, HARD BOILED
1 BAG BABY MIXED GREENS


PULSE THE FIRST THREE INGREDIENTS IN A FOOD PROCESSOR UNTIL FINELY MINCED.


ADD NEXT FOUR INGREDIENTS.


PROCESS UNTIL MIXTURE IS AS CLOSE TO SMOOTH AS POSSIBLE.


HEAT OLIVE OIL IN SMALL SAUTE PAN AND FRY THE PROSCIUTTO STRIPS IN BATCHES,  STIRRING UNTIL EVENLY COLORED.  DRIAN ON PAPER TOWELS.


ARRANGE THE BABY GREENS ON SERVING PLATES.  


QUARTER THE EGGS AND ARRANGE THE QUARTERS ON TOP OF THE GREENS.


SPOON THE SWEET BASIL DRESSING ONTO THE EGGS, THEN TOP WITH PROSCIUTTO.


MAKES 2 SALADS.

IRISH MARGARITA

1 1/2 OZ TEQUILA
1/2 OZ TRIPLE SEC
DASH OF LIME JUICE
3 OZ SOUR MIX
LIME SLICE FOR GARNISH
SALT OR SUGAR FOR GLASS RIM


POUR FIRST FOUR INGREDIENTS INTO A SHAKER WITH ICE AND SHAKE WELL.


SERVE IN GLASS WITH SALT OR SUGAR AND A LIME SLICE ON RIM.


MAKES 1 MARGARITA.

MANGO SLAW

2 TABLESPOONS OLIVE OIL

1 TABLESPOON LIME JUICE

1 TEASPOON HONEY

1/4 TEASPOON CANJUN SEASONING

1 1/2 CUPS SHREDDED CABBAGE AND CARROTS (SLAW BAG)

1/2 MANGO, DICED

1/4 MEDIUM RED ONION, DICED

3 TABLESPOONS FRESH CILANTRO, CHOPPED

JALAPENO, MINCED TO TASTE

IN A MEDIUM BOWL, WHISK FIRST 4 INGREDIENTS.  

ADD THE REST UNTIL WELL COMBINED.

COVER AND STORE IN FRIDGE UNTIL READY TO TOP SHRIMP PATTIES.

MAKES ABOUT 2 CUPS.

SPICED SHRIMP SLIDERS WITH MANGO SLAW

1/2 LEMON, SQUEEZED
2 TABLESPOONS MAYO
HOT SAUCE TO TASTE
1 1/2 TEASPOONS CAJUN SEASONING
1 CUP PANKO BREAD CRUMBS
SALT & PEPPER TO TASTE
CILANTRO, CHOPPED (TO TASTE)
3 GREEN ONIONS, SLICED AND CHOPPED (WHITE AND LIGHT GREEN PARTS)
1 LARGE EGG, BEATEN


1 1/4 LBS MEDIUM SHRIMP, PEELED, DEVEINED AND CHOPPED


10 MINI SLIDER ROLLS




COMBINE FIRST 9 INGREDIENTS AND MIX WELL TOGETHER.  


ADD CHOPPED SHIRMP PIECES TO MAYO MIX, COMBINE WELL.


FORM SLIGHTLY LARGER THAN MINI ROLL SHRIMP PATTIES (1/2 INCH THICK).


PLACE PATTIES ON BAKING SHEET AND PLACE IN FREEZER FOR ABOUT AN HOUR TO HELP HOLD SHAPE WHEN YOU FRY THEM.


TAKE PATTIES OUT OF FREEZER, COOK OVER MEDIUM HEAT FOR ABOUT 2 MINUTES IN A LIGHTLY GREASED LARGE SKILLET.


PLACE PATTIES ON ROLLS AND TOP WITH MANGO SLAW.


MAKES 10.

BREAKFAST TACOS

1 TABLESPOON BUTTER
1 CUP DICED POTATO, SAUTEED 
4 LARGE EGGS, BEATEN
4 SLICES OF BACON, CRISPY/CRUMBLED
4 6-INCH FLOUR TORTILLAS
3/4 CUP SHREDDED CHEDDAR CHEESE
1/2 CUP PICANTE SAUCE


HEAT BUTTER IN MEDIUM SKILLET OVER MEDIUM HEAT.  


ADD POTATO, EGG AND BACON.


COOK AND STIR UNTIL THE EGGS ARE SET.


SPOON 1/4 OF THE EGG MIXTURE ON EACH TORTILLA.


TOP WITH CHEESE AND PICANTE SAUCE.


FOLD EACH AND SERVE.


MAKES 4 TACOS.

PEANUT BUTTER CHOCOLATE BROWNIE BARS

NON-STICK SPRAY
7 OZ BITTERSWEET CHOCOLATE, CHOPPED
1 STICK UNSALTED BUTTER, CUT INTO PIECES
1/4 CUP GRANULATED SUGAR
1/4 TEASPOON SALT
3 LARGE EGGS, LIGHTLY BEATEN
1 TEASPOON VANILLA
1 CUP SALTED DRY-ROASTED PEANUTS


4 OZ CREAM CHEESE, SOFTENED
1/2 CUP CREAMY PEANUT BUTTER
3/4 CUP CONFECTIONERS SUGAR
1/4 TEASPOON SALT
1/2 CUP CHILLED HEAVY CREAM
1 TEASPOON VANILLA


1 JAR FUDGE SAUCE


PUT OVEN RACK IN MIDDLE POSITION AND PREHEAT OVEN TO 350.  LINE A 9 INCH SQUARE BAKING PAN WITH FOIL, ALLOWING 2 INCHES OF FOIL TO HANG OVER 2 OPPOSITE ENDS OF PAN.  SPRAY FOIL COVERED PAN WITH NON-STICK.


MELT CHOCOLATE WITH BUTTER, SUGAR, AND SALT IN A BOWL SET OVER A PAN OF BARELY SIMMERING WATER, WHISKING OCCASIONALLY, UNTIL SMOOTH.  REMOVE BOWL FROM HEAT AND WHISK IN EGGS AND VANILLA, THEN STIR IN PEANUTS.


POUR BATTER INTO BAKING PAN AND BAKE UNTIL SET AND EDGES ARE SLIGHTLY PUFFED, ABOUT 15 MINUTES.  TRANSFER CAKE TO A COOLING RACK TO COOL COMPLETELY.


BEAT CREAM CHEESE, PEANUT BUTTER, CONFECTIONERS SUGAR, AND SALT IN A BOWL WITH AN ELECTRIC MIXER AT MEDIUM UNTIL COMBINED WELL,  ABOUT 4 MINUTES.


BEAT CREAM WITH VANILLA IN A BOWL WITH CLEANED BEATERS AT MEDIUM-HIGH SPEED UNTIL IT JUST HOLDS STIFF PEAKS, THEN GENTLY FOLD INTO PEANUT BUTTER MIXTURE UNTIL JUST COMBINED.


SPREAD MIXTURE EVENLY ON TOP OF CHOCOLATE LAYER AND FREEZE, PAN COVERED WITH FOIL, UNTIL FIRM, ABOUT 2 HOURS.


CAREFULLY LIFT CAKE FROM PAN BY GRASPING OVERHANG.  TRIM AND CUT INTO 8 BARS.  PEEL OFF FOIL AND SERVE WITH FUDGE SAUCE DRIZZLED ON TOP.


MAKES 8 BARS. 

BST SOUP (BACON, SPINACH AND TOMATO)

I HAD THIS LAST NIGHT AND ADDED JUST A LITTLE MOZZARELLA.  FOR AN EASY VERSION YOU COULD JUST USE A TOMATO SOUP AND ADD TORTELLINI, BACON, CHEESE, SPINACH AND CROUTONS IF YOU WANTED. 


ENJOY!!  


1 TABLESPOON OLIVE OIL


1/2 POUND BACON, COOKED CRISP AND DIECED
1 CUP CELERY, DICED
1 SMALL ONION, FINE DICED
1 TABLESPOON SUGAR
3 TABLESPOONS FLOUR
2 1/2 CUPS CHICKEN BROTH
8 OUNCE PICANTE SAUCE
4 OUNCE TOMATO SAUCE
1 PACKAGE CHEESE TORTELLINI 
1 CUP SPINACH, SHREDDED
1 SMALL BAG CROUTONS
SALT AND PEPPER TO TASTE




IN A MEDIUM POT SAUTE CELERY AND ONION IN OLIVE OIL.  ADD SUGAR; COOK AND STIR FOR 1 MINUTE.  GRADUALLY STIR IN FLOUR; COOK AND STIR UNTIL BLENDED.  ADD BROTH, PICANTE AND TOMATO SAUCE.  BRING TO BOIL.  COOK AND STIR UNTIL THICK.


ADD TORTELLINI TO SOUP AND COOK AS INSTRUCTED ON PACKAGE.


JUST BEFORE SERVING, ADD SPINACH AND HEAT THROUGH.  SPRINKLE WITH BACON AND CROUTONS.


MAKES 4 SERVINGS.

4 INGREDIENT WHITE CHOCOLATE MOUSSE

6 OUNCE WHITE CHOCOLATE, BROKEN INTO PIECES 
1 1/2 CUPS HEAVY WHIPPING CREAM, DIVIDED
1/4 CUP CONFECTIONERS' SUGAR
1 TEASPOON VANILLA EXTRACT


MICROWAVE WHITE CHOCOLATE & 1/2 CUP CREAM IN A MICROWAVE-SAFE BOWL FOR 20 SECONDS & STIR, 20 SECONDS & STIR.  DO THIS UNTIL COMPLETELY MELTED;  COOL COMPLETELY.


BEAT REMAINING CREAM, SUGAR AND VANILLA IN SMALL BOWL UNTIL STIFF PEAKS FORM.


FOLD MELTED CHOCOLATE MIXTURE INTO WHIPPED CREAM; REFRIGERATE.


SPOON INTO SERVING DISHES.


MAKES 6 SERVINGS.