PIZZA SAUCE

 

Certainly! Here's a simple homemade pizza sauce recipe:

Ingredients:

- 1 can (28 ounces) crushed tomatoes

- 2 cloves garlic, minced

- 1 tablespoon olive oil

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/2 teaspoon sugar (optional, to balance acidity)

Instructions:

1. Heat olive oil in a saucepan over medium heat.

2. Add minced garlic and sauté for about 1 minute until fragrant.

3. Pour in crushed tomatoes, oregano, basil, salt, pepper, and sugar (if using).

4. Bring the mixture to a simmer, then reduce heat to low and let it simmer for about 15-20 minutes, stirring occasionally.

5. Taste and adjust seasonings as needed. If you prefer a smoother sauce, you can use an immersion blender to blend until desired consistency.

Now your homemade pizza sauce is ready to use!

Pig Shots

 

Pig Shots

1/2 lb Bacon
1 Smoked Sausage Ring
8oz Cream Cheese
8oz Shredded Cheese
1 Small Can Diced Green Chilies

Cut the sausage into inch pieces and wrap in a half of strip of bacon, secure with a toothpick for a shot glass.

Mix the cream cheese, shredded cheese, green chilies with your favorite BBQ seasoning

Fill each “shot glass” with the cream cheese mixture.

Smoke or bake at 350 until the bacon is done, 35-40 minutes

Brown Butter Scallops

BROWN BUTTER SCALLOPS

yield: 4

 

SERVINGS

 

prep: 

15

MINUTES

 

MINUTES

cook: 

15

MINUTES

 

MINUTES

total: 

30

MINUTES

 

MINUTES

Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

5

 stars (

13

 ratings)

INGREDIENTS

• 1 ¼ pounds scallops, about 24
• Kosher salt and freshly ground black pepper, to taste
• 6 tablespoons unsalted butter, divided
• 1 clove garlic, minced
• 4 sprigs fresh thyme
• 1 lemon, cut into wedges

INSTRUCTIONS

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Melt 1 tablespoon butter in a large skillet over medium high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
• Reduce heat to medium low; melt remaining 5 tablespoons butter, 1 tablespoon at a time, until the butter starts to foam. Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Return scallops to the skillet; spoon butter over scallops for 1 minute.
• Serve immediately with lemon wedges.
  
  

Lemon Butter Bake Cod

Lemon Butter Baked Cod

 Ingredients

 2 lb cod fillet (any white fish)

 1/4 c butter or margarine

 2 Tbsp lemon juice

 1/4 c all purpose flour

 dash(es) paprika

 SALT & PEPPER TO TASTE

 Directions

 Cut fillets into serving sizes. Melt butter in sauce pan or micro-wave. Add lemon juice to melted butter. In another dish, mix together flour, salt & pepper. Dip fish into butter/lemon mix, coating well on all sides. Dip buttered fish into flour mix, coating well on all sides. Place coated fillets in an ungreased baking dish. Drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika. Bake, uncovered in 350 oven for 25-30 minutes. Fish should flake easily with a fork.

 Garnish with parsley and lemon wedges.

Margarita Grapes

I just made a batch of margarita grapes. I soaked the grapes in a mixture of tequila and vodka for 24 hours, drained them, then rolled them in a mixture of sugar and lime zest. They are in the freezer now so my husband and I can enjoy them for dessert tonight. 

Update - I will address some questions people have asked.

✨I used enough tequila and vodka to cover the grapes 

✨I did not have enough of the orange flavored liqueur we use in margaritas in the house, so I decided to use some vodka instead 

✨The grapes did absorb the alcohol without poking holes in them (there is already a hole where they were pulled off the stem) 

✨You could taste the alcohol, but it was not overpowering 

✨I used the zest of 2 limes 

✨The grapes are meant to be eaten frozen

✨After they froze, I took the grapes off the parchment lined baking sheet and put them in an airtight container 

Inspired by a Ree Drummond recipe for Prosecco Grapes.

Long Island Ice Tea

 

BUTTERMILK CORNBREAD

Buttermilk Cornbread

Ingredients

8 Tbsp. Butter unsalted

½ C. Granulated sugar

1 C. Yellow cornmeal

2 Large eggs

1 C. Buttermilk

1 tsp. Baking soda

1 C. All purpose flour

Salt to taste

How To Make Grandmother’s Buttermilk Cornbread

Preheat the oven to 375 degrees.

Mix together all of the ingredients except for the butter until smooth and creamy.

Place the butter into an oven safe skillet on the stove, and melt it over medium heat.

Once the butter is melted, remove the skillet from the heat, and pour the batter into it. Whisk the batter in with the butter until well combined.

Bake for 25-30 minutes until browned and cooked through

Cinnamon Toast Crunch Shot

 

 

 

 

 

An absolute blast from the past! Enjoy this rich, toasty, and creamy cocktail as you

PREP TIME

5 mins

TOTAL TIME

5 mins

COURSE

Cocktails

CUISINE

Shot

EQUIPMENT

1 Cocktail Shaker

1 Jigger

1 3 oz shot glass

2 small plates (for the cinnamon rim)

INGREDIENTS

  

2 oz Rum Chata

1 oz Fireball whiskey

1 tbsp cinnamon sugar

Whipped cream (optional)

Cinnamon Toast Crunch bits (optional toppings)

INSTRUCTIONS

 

Pour water on one plate, then gently dip the shot glass to wet the rim.

Put the cinnamon sugar onto the other plate, then dip the rim of your shot glass through the cinnamon sugar until evenly coated.

Combine the Rum Chata and Fireball whiskey in a shaker over ice and shake well until cold.

Pour the mixture into the shot glass. Add whipped cream and Cinnamon Toast Crunch bits as desired. Enjoy

BROWN BUTTER SCALLOPS

BROWN BUTTER SCALLOPS

yield: 4 SERVINGS

 

prep: 15MINUTES MINUTES

cook: 15MINUTES MINUTES

total: 30MINUTES MINUTES

Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

5 stars (13 ratings)

INGREDIENTS

• 1 ¼ pounds scallops, about 24
• Kosher salt and freshly ground black pepper, to taste
• 6 tablespoons unsalted butter, divided
• 1 clove garlic, minced
• 4 sprigs fresh thyme
• 1 lemon, cut into wedges

INSTRUCTIONS

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Melt 1 tablespoon butter in a large skillet over medium high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
• Reduce heat to medium low; melt remaining 5 tablespoons butter, 1 tablespoon at a time, until the butter starts to foam. Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Return scallops to the skillet; spoon butter over scallops for 1 minute.
• Serve immediately with lemon wedges

Chicken Parm

 

Fruity Drinks

Orange Cream Cheese Loaf

INGREDIENTS

8 oz cream cheese (1 package), softened

½ cup butter, 1 stick

1 ½ cups sugar

2 eggs

2 ¼ cups AP flour

1 ½ teaspoons salt

1 tablespoon baking powder

1 cup milk

zest of 1 orange

topping: ¼ cup orange juice

PREPARATION

1.Preheat oven to 375 and grease a bread loaf pan.

2. In a large bowl, cream together the cream cheese and butter. Add sugar and eggs and beat until light and fluffy.

3. In a small bowl, combine flour, baking powder, and salt. Once thoroughly combined, slowly add the dry ingredients and milk to the wet ingredients.

4. Mix orange zest into the batter.

Transfer batter to the prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean.

5. Let loaf to cool for 15 minutes then pour the orange juice over the top. Allow juice to soak in before slicing.

Weed-Be-Gone

ORANGE DREAMSICKLE SALAD

Orange Dreamsicle Salad 😋😋 Don't Lose This

Ingredients:

1 box orange Jell-O

1 box instant vanilla pudding

1 cup boiling water

1/2 cup cold water

1 Cool Whip 8 oz.

1 can mandarin oranges 14 oz. , drained

1 cup mini marshmallows

Instructions:

In a large bowl combine orange Jell-O and boiling water.

Whisk until Jell-o is dissolved.

Add cold water and allow to chill for 15 minutes in refrigerator.

Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.

Fold in Cool Whip, mandarin oranges and marshmallows

Best Steak Marinade In Existence

Best Steak Marinade In Existence

Ingredients:

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon black pepper

2 lbs steak (such as ribeye, sirloin, or flank)

Instructions:

In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, mustard, Worcestershire sauce, brown sugar, garlic, salt, and pepper.

Place the steak in a shallow dish or a large resealable bag. Pour the marinade over the steak, making sure it is evenly coated.

If using a dish, cover and refrigerate for at least 2 hours or up to 24 hours. If using a bag, seal and toss gently to evenly coat the steak, then refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, remove the steak from the marinade and discard the remaining marinade. Grill or pan-fry the steak to your desired level of doneness.

Let the steak rest for a few minutes before slicing and serving.

Creamy Spinach Stuffed Salmon

Creamy Spinach Stuffed Salmon in garlic butter is a new delicious way to enjoy salmon! Filled with cream cheese, spinach, parmesan cheese and garlic, this salmon beats anything found in a restaurant. A low carb salmon recipe that includes pan fried AND oven baked methods!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dinner

Cuisine: American

Keyword: Salmon, Salmon Recipe, Stuffed Salmon

Servings: 4 people

Calories: 428kcal

Author: Karina

Ingredients

Salmon:

4 skinless salmon fillets

salt and pepper to season

2 tablespoons lemon juice

2 tablespoons olive oil divided

1 tablespoon unsalted butter

Filling:

4 oz (120 g) cream cheese at room temp

4 oz (120 g) frozen spinach thawed

1/4 cup finely grated parmesan cheese

2 teaspoons minced garlic

Salt and pepper, to taste

Optional Garlic Butter:

1 tablespoon unsalted butter

1 tablespoon minced garlic

1 tablespoon lemon juice

Instructions

Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.

Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

For Stove Top:

Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).

Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through. 

Transfer to a warm plate to make garlic butter.

Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

For Oven Baked Salmon:

Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork. 

Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

Notes

For remaining cream cheese mixture!

If you have too much cream cheese, you can create a creamy sauce with it for serving:

Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in saucepan.

Bring to a gentle boil, stirring frequently, until combined and warmed through.

If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.

Nutrition

Calories: 428kcal | Carbohydrates: 9g | Protein: 41g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 107mg | Potassium: 1044mg | Vitamin A: 3590IU | Vitamin C: 7.8mg | Calcium: 187mg | Iron: 2.7mg

Ground Beef Chile Relleno Casserole

Ground Beef Chile Relleno Casserole

Prep Time

45 mins

Cook Time

50 mins

Total Time

1 hr 35 mins

Course: Dinner, Main CourseCuisine: Mexican Calories:

Ingredients

4 large poblano peppers, roasted, seeded

1 lb ground beef

1/2 medium onion, chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp pepper

1/2 tsp crushed red peppers

1 1/2 cups Monterey Jack cheese, shredded

1 1/2 cup sharp cheddar cheese, shredded

1 cups Pepper Jack cheese, shredded

1 1/2 cups half & half

1/3 cup all-purpose flour

5 eggs

Instructions

Roast the Poblano Peppers

Preheat oven to 450° and line a baking sheet with foil and spray with a non stick spray.

Wash and dry peppers and place poblano peppers on baking sheet. Roast until peppers are charred and skin are blacken and bubbly, making sure to turn a few times. Approximately 20-25 minutes. 

Once peppers have finished roasting, remove from oven and carefully place in a glass bowl. Cover with plastic wrap and let cool for about 15 minutes. When cool enough to handle, remove skins, slice in half lengthwise and rinse to remove seeds. Pat dry.

For the Chile Relleno Casserole

In a large frying pan, brown ground beef, onions and garlic. Add crushed red peppers, pepper and cumin. Once ground beef is thoroughly cooked, drain grease and return to pan.

In a 2 1/2 quart baking dish, spray with a non stick spray. Place a layer of peppers in the bottom, then 3/4 cup of Monterey Jack cheese, 1/2 of the ground beef mixture, 1/2 cup Pepper Jack cheese, and 1/2 cup of sharp cheddar cheese. Repeat layers ending with sharp cheddar cheese.

In a small mixing bowl, whisk half & half, eggs and flour together. Pour on top of pepper mixture.

Bake uncovered at 350° for 30-35 minutes. Add remiaining 1/2 cup of cheddar cheese on top and pop back in the oven for 15 more minutes or so.

Once cheese has browned a bit, remove from oven and enjoy with your favorite side dishes like refried beans, rice, etc. 

Notes

Recipe adapted from Taste of Home

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

BROCCOLI CHEDDAR SOUP

Broccoli cheddar soup recipe

Ingredients:

1 large head of broccoli, chopped into florets

1 small onion, diced

2 cloves of garlic, minced

4 cups of chicken broth or vegetable broth

2 cups of shredded cheddar cheese

1 cup of heavy cream

2 tablespoons of butter

Salt and pepper to taste

Instructions:

Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

Add the broccoli and broth to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the broccoli is tender.

Using an immersion blender or a blender, puree the soup until smooth.

Stir in the heavy cream and cheddar cheese until the cheese is melted.

Season with salt and pepper to taste.

Serve the soup hot, garnished with additional cheddar cheese if desired.

Enjoy!

Screwball Breakfast Shot