6 Slices Monterey Jack Cheese, Cut Into 2 Inch Wide Strips
6 Foccacia Rolls, Split And Toasted
6 Teaspoons Dijon Mustard
Divide the ground beef into three even portions. Season each one with some hot pepper sauce. I ball up the meat, and poke my finger into it, then fill the hole with hot sauce. Flatten into patties just a little larger than the English muffins.
Heat a skillet over medium-high heat. Cover, and cook the beef patties for about 4 minutes per side, or until well done. Top each patty with two pieces of cheese in an criss cross pattern. Cover, and turn off the heat.
Arrange the toasted English muffins on a serving plate. Spread the bottom half with a thin coating of Dijon mustard. Place a few slices of avocado over the mustard, and use a fork to mash into the nooks and crannies. Place the beef patties on top of the avocado, . Plop the other halves of the English muffins on top. Serve and enjoy!
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
1 cup creamy salad dressing
2 tablespoons vegetable oil
2 Tablespoons Pineapple Juice from Can
1/2 cup white sugar
2 tablespoons white vinegar
1/4 teaspoon kosher salt
1/2 teaspoon poppy seeds
1 Can Pineapple Chunks in Juice Drained 2 Tablespoons Reserved
Combine the coleslaw mix and onion and pineapple in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, pineapple juice salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
1/2 Cup Butter
2 Tablespoons Prepared Mustard
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Lemon Pepper
2 Teaspoons Prepared Horseradish (Optional)
8 Ears Fresh Corn
Preheat grill for medium heat.
In a small saucepan, melt butter or margarine. Stir in mustard, horseradish, Worcestershire sauce, and lemon pepper seasoning.
Place each ear of corn on a 13×12 inch piece of HEAVY DUTY aluminum foil. Drizzle with butter mixture. Wrap loosely, leaving space for the expansion of steam, and seal.
Grill over medium coals for 15 to 20 minutes, or until corn is tender. Small ears will take less time, and larger ears may take more. Carefully unwrap foil, and serve. If roasting in oven bake at 400 degrees until golden.
Macaroni Salad Picnic
1 Cup Mayonnaise
1/4 Cup White Vinegar
2 Tablespoons Dijon Mustard
2 Teaspoons Kosher Salt, Or More To Taste
1/2 Teaspoon Ground Black Pepper
1/8 Teaspoon Cayenne Pepper
1 Cup Finely Diced Celery
1/2 Cup Chopped Green Onions, White And Light Parts
1/8 Cup Diced Jalapeno Pepper
1 (16 Ounce) Package Uncooked Elbow Macaroni
1 Tablespoon Mayonnaise (optional)
1 Tablespoon Water (optional)
Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended. Stir in celery, onions, and jalapeno. Refrigerate until macaroni is ready to dress.
Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time.
Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.
1/3 Cup Finely Chopped Pimento-Stuffed Green Olives
1/3 Cup Finely Chopped Black Olives
1/2 Teaspoon Dried Oregano
Extra Virgin Olive Oil
2 (8 Ounce) Packages Cream Cheese, Softened
1 Pinch Dried Oregano
1 Pinch Garlic Powder
5 (10 Inch) Flour Tortillas
1/4 Pound Thinly Sliced Ham
1/4 Pound Thinly Sliced Provolone Cheese
1/4 Pound Thinly Sliced Salami
1/4 Pound Thinly Sliced Mozzarella Cheese
Combine green olives, black olives, 1/2 teaspoon oregano, and oil in a small bowl. Set aside. Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas. Sprinkle olive mixture over the top of each. Starting at the top of each tortilla and about 1/8 inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice.
Roll the tortillas up and wrap in foil. Chill for at least 2 hours.
Remove the foil and slice on a 45 degree angle into 1-inch pieces.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×9 inch casserole dish and set aside.
Beat together the eggs and milk. Add seasonings and melted butter
Fold in ham, Cheeses and onion and spinach. Pour into prepared casserole dish.
Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Note: Mom and Dad were having trouble getting my great nephew to eat his protein. I taught him how to do the 2 egg version of this with eggs and cheese. Bake about 15-20 minutes. Now he gets up and makes it himself and gets them to put it in the oven. Problem solved.
Preheat oven to 375 degrees F (175 degrees C). Bring a large pot of water to a boil. Add kielbasa and boil for 8 to 10 minutes to reduce the amount of fat; drain.
Skillet saute sauerkraut until almost caramelized.
Prepare mashed potatoes. Recipe below
Cut kielbasa into 2 equal portions, then split each lengthwise so that they lay flat but are still attached. Layer each sausage with sauerkraut and mashed potatoes. Top with grated cheese.
Bake in preheated oven for 10 to 12 minutes, or until heated through and cheese is melted.
Sour Cream Mashed Potatoes
3 Cloves Garlic Minced,
1 Teaspoon Sea Salt
6 Yukon Gold Potatoes, Cubed
1/2 Cup Sour Cream
1 (4 Ounce) Package Cream Cheese
1/2 Cup Butter
1/4 Cup Heavy Cream Or As Needed
Salt And Ground Black Pepper To Taste
Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand for 5 minutes to soften butter and cream cheese, about 5 minutes.
Mash potatoes until smooth, creamy, and thoroughly combined.
When I lived out west we would have place of origin parties. We’d bring either a dish from the part of the country we came from or our ethnic heritage. In my case Southern or Italian or both. This version of my Grits Casserole was always requested.
Grits N Eggs
6 Cups Water
2 Cups Uncooked Grits
1 Cup Butter, Divided
6 Cups Shredded Cheddar Cheese, Divide
1 Pound Ground Pork Sausage Brown and Crumbled
1 Teaspoon Minced Garlic
1/2 Cup Half n Half or Heavy Cream
Salt And Pepper To Taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large 9×13 baking dish.
Salt water and Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 3 cups cheese until melted.
In a skillet over medium-high heat, cook the sausage until evenly browned toss in garlic and stir. Drain, and mix into the grits.
Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
Bake 30 minutes in the preheated oven, until lightly browned.
One of my favorites is Beet and Goat or Feta Salad. I’ve kicked it up a bit with this one.
Beet And Goat Cheese Tart
1 Packaged Pie Crust Rolled Out
8 Ounces Cold Creamy Fresh Goat Cheese
1 Jar of Pickled Beet Slices
4 Pinches Kosher Salt
4 Tiny Pinches Cayenne Pepper
4 Sprigs Fresh Lemon Thyme
Preheat oven to 450 degrees F (230 degrees C).
Turn out prepared dough onto work surface, to form a 1/4-inch-thick bottom crust. Place crust on parchment lined baking sheet.
Crumble 2 ounces goat cheese onto crust. Lay beet slices on top of goat cheese in a single layer. Season with a pinch of kosher salt, small pinch of cayenne pepper. Fold all the edges over to form a tart like pie.
Bake until cheese is bubbling and figs are glazed, about 25 minutes. Garnish with sprigs of lemon thyme.
Cook the sausage and onion in an oven-proof skillet over medium heat until the sausage has browned, about 10 minutes. Drain excess grease from the skillet. Whisk together the eggs, milk, sour cream, salt, and pepper. Sprinkle the sausage with 1 cup of the Cheddar cheese, then pour the egg mixture over top.
Bake in the preheated oven until a knife inserted into the center comes out clean, about 18 minutes. Sprinkle with the remaining Cheddar cheese, and return to the oven until the cheese has melted. Cut into wedges to serve. Serve with Biscuits or Toast.