Tuesday, July 31, 2012


Breaded Pork Tenderloins
Pigs In A Blanket

Pigs In A Blanket

This is a retro recipe, taking it back to the grade school cafeteria. Now I know that the school cafeteria is not known for good eats. It wasn't all bad though. They put out pretty good pizza, No Bake Cookies and Pigs In A Blanket.

Pigs In a Blanket may also be known as Cozy Dogs or Wiener Wraps. Basically, it is a hot dog encased in bread.

I use my recipe for Crescents to wrap the dogs. Simple roll the dough into a long oval. Tuck in the sides and pinch the seam together. Let rise, seam side down, on the baking sheet. It really couldn't be easier!

If you would like to include a slice of cheese with your dog, now is the time to do it. Just wrap your dog in cheese, before sealing in dough.

With school just around the corner, you can make a batch of these to freeze for school lunches.

1 Recipe (see Crescents)
10 Hot dogs
American cheese slices (optional)
Prepare dough. Portion dough into 4 ounce balls. Roll each dough ball on a well floured surface, large enough to cover the hot dog. Tuck the sides in. Bring up the sides and press together. Place seam side down on a baking sheet. Let rise while the oven is heated to 350. Bake until golden   brown. Makes 10 dogs.


This is a recipe for Crescents, not be confused with Croissants. The recipe was given to me by my mother-in-law. She makes crescents at Christmastime. I have adapted this recipe, utilizing the bread machine.

Once the dough is made. You divide it into 3 equal portions. The dough is rolled into a circle, and cut into wedges, as you would slice a pizza. Each wedge is rolled, starting from the widest part, and ending at the point.

This is a great all-purpose soft dough. I use it for Cinnamon Rolls, Breads and Twists, Beerocks, Pigs In A Blanket and Calzone.

3/4 Cup milk
1/2 Cup water
2 Eggs
4 1/2 Cups all-purpose flour
1 Teaspoon salt
1/3 Cup sugar
1 Tablespoon dry yeast
4 Tablespoons butter
1 1/2 Tablespoons melted butter

Place all ingredients, except melted butter in bread machine pan. Run on dough cycle. When done, remove dough from pan and divide dough into 3 equal balls. Roll out each ball; on a floured surface, into a 9" circle. Divide each circle into 8 wedges. To roll, start at the wide end, roll up each wedge toward the point. Transfer to a baking sheet and let rise. Bake at 375 for 12-15 minutes, until golden brown. Remove from oven and brush with melted butter. Makes 24 rolls.

Tuesday, July 10, 2012

BBQ Chicken Quesadilla

I created a BBQ Chicken Quesadilla, using some Perfectly Poached Chicken that I keep in the freezer.

Using the griddle, this quesadilla can be plated in less than 5 minutes, since everything cooks at the same time. 

Once everything is cooked, you transfer the filling to one half of the quesadilla, and fold.

And, in the blink of an eye, your quesadilla is ready!

BBQ Chicken Quesadilla

1 Teaspoon olive oil
1 Teaspoon butter
1/4 Cup Mexican zucchini, chopped
1/3 Cup poached chicken
Salt, as desired
Pepper, as desired
Granulated garlic, as desired
2 Tablespoons bottled BBQ sauce
1 Flour tortilla
3/4 Ounce sharp cheddar cheese, chopped

Heat a griddle to medium-high heat, or 350. Spread olive oil and butter over griddle. Place zucchini on one section of the griddle. Place chicken on another section. Season zucchini and chicken with salt, pepper and granulated garlic. Mix BBQ sauce into seasoned chicken. Place flour tortilla on grill; scatter cheese over tortilla. Once zucchini has browned, place over half of the tortilla. Top zucchini with BBQ chicken. Fold tortilla over filling. Enjoy!


Orange Julius
Peanut Butter and Banana Smoothie
The Recipe (Punch)

Perfectly Poached Chicken

Whenever I buy chicken breasts, I break them down, into boneless-skinless chicken breasts.

Not wanting to waste anything, I throw the chicken ribs into a pot, for poaching.

Once the water is brought up to a boil, put a lid on the pot and set a timer for 30 minutes.

What you end up with, is perfectly poached chicken.

Let the chicken cool, then pick the meat off the bones. I like to use the chicken meat for: Chicken Pot Pie, Chicken Salad, BBQ Chicken Quesadillas, BBQ Chicken Sandwiches, Chicken and Noodles, and so on. Use immediately, or freeze for future use.

Perfectly Poached Chicken

Chicken ribs

Place chicken in a dutch oven. Cover chicken with water. Bring water to a boil, over high heat. Once water has started to boil, cut off heat and place a tight fitting lid over dutch oven. Let chicken sit, covered, for 30 minutes. Let chicken cool, then pick meat off the bone. Use immediately, in your favorite chicken recipe. Or freeze for future use.

Monday, July 9, 2012

Salads & Dressings

Blue Cheese Salad Dressing
Classic Wedge Salad
Emily's Pasta Salad
Good Season's Italian Dressing Mix
Macaroni Salad
Traditional Coleslaw

Traditional Coleslaw

Like coleslaw, but hate how it weeps and turns watery? Well this recipe is for a traditional coleslaw that stays creamy as the day you made it! The trick to making coleslaw is to allow the cabbage to weep prior to dressing it. This is done, by simply salting the cabbage, in a colander, over a bowl.

I just set the cabbage on the counter, for several hours. When there is about a cup of water, released from the cabbage, you are ready to proceed.

Make sure you rinse the cabbage well. Then dry in a salad spinner, or wrap the cabbage in a towel and let it sit a few minutes, to make sure it is completely dry. I opted to make a traditional slaw recipe, but you can experiment with mix-ins, such as: apple, pineapple, jicama, carrots or raisins, to name a few.


2 Pounds cabbage, julienned
2 Ounces purple cabbage, julienned
1 Tablespoon salt
1 Tablespoon buttermilk
1 Cup mayonnaise
1 Tablespoon apple cider vinegar
1 Tablespoon sugar
1/2 Teaspoon pepper
1 Teaspoon celery seed
2 Teaspoons onion powder

Place cabbage in a colander, over a bowl. Sprinkle salt over cabbage. Let sit for several hours; until cabbage has released liquids. Rinse cabbage thoroughly in running water. Dry cabbage, using a salad spinner, or roll in a clean towel; drying thoroughly. Place dry cabbage in a large mixing bowl. In a medium mixing bowl combine remaining ingredients. Stir mayonnaise mixture into cabbage. Cover bowl with plastic wrap and refrigerate until ready to serve.

* Makes 7 cups.