Melissa's Mozz and Maters
Pretty Perfect Boiled Shrimp
Stuffed Mushrooms ala Nikolio
Spuds were DUDS!
Simple Soup for later
Assorted Cupcakes
Cranmosas
Friday, December 30, 2011
Christmas Brunch 2011
Sausage Gravy and Biscuits
Mini Crab-cakes
Fried potatoes and Eggs
Crepes with fruit,apple butter and nutella
Cherry Cheesecake
Mini Crab-cakes
Fried potatoes and Eggs
Crepes with fruit,apple butter and nutella
Cherry Cheesecake
Thursday, November 24, 2011
Thanksgiving 2011
Butterscotch Brownies (Fannie Farmer Cookbook)
Kale Two Ways
Cole Slaw(Melissa Marie)
Mozz, Tomatoes, and Yummy Bread!
Kale Two Ways
Cole Slaw(Melissa Marie)
Mozz, Tomatoes, and Yummy Bread!
Saturday, January 29, 2011
Super Simple Shepard's Pie Veggie Style
Comfort food at it's finest and easiest :)
1 bag frozen burger crumbles
1 package instant brown gravy
1 large onion
red wine
s and p
1 can sweet corn, drained
prepared mashed potatoes (28 oz or so)
cheddar cheese
olive oil
preheat oven to 350
saute coarsely chopped onion in several tablespoons of olive oil until golden
add several splashes of red wine and salt and pepper and saute until reduced
add burger crumbles and toss to coat
sprinkle gravy packet over mixture
cover with 1 cup of boiling mixture and stir to combine
transfer mixture to 1.5 quart casserole dish coated with cooking spray
layer the corn over the burger mixture
spread the potatoes over the corn
top with a layer of cheese
bake for 20 minutes or until bubbly
let sit for five minutes before serving
enjoy!
1 bag frozen burger crumbles
1 package instant brown gravy
1 large onion
red wine
s and p
1 can sweet corn, drained
prepared mashed potatoes (28 oz or so)
cheddar cheese
olive oil
preheat oven to 350
saute coarsely chopped onion in several tablespoons of olive oil until golden
add several splashes of red wine and salt and pepper and saute until reduced
add burger crumbles and toss to coat
sprinkle gravy packet over mixture
cover with 1 cup of boiling mixture and stir to combine
transfer mixture to 1.5 quart casserole dish coated with cooking spray
layer the corn over the burger mixture
spread the potatoes over the corn
top with a layer of cheese
bake for 20 minutes or until bubbly
let sit for five minutes before serving
enjoy!
Tuesday, January 25, 2011
Chili Cheese Veggie Dogs with NY Style Onions
There are some things I miss so very much about NY, and the easy convenience of buying yummy street food is just one of them.
These little hand and mouthfuls are so amazing and easy, we didn't even need a side dish and I don't even think meat eaters would be disappointed! ! I took pictures and will post them soon.
They are good to throw together when you are looking to do something with some of your leftover chili :)
New England Style Potato Hot dog rolls are a must!
Chili (left over from chips and did the night before)
Salsa Con Queso Cheese Dip (left over from chips and did the night before)
Veggie Dogs (just heat them up in the microwave for a few minutes)
Yellow Mustard
BBQ Onions-NY Style!
are you ready to make the yummiest condiment ever, just like the hot dog cart man used to dish up????
first, coarsely chop one gigantic sweet onion and saute over high heat in a few tablespoons of olive oil until they start to turn golden.....splash generously with some good red wine and continue to saute until liquid is reduced....sprinkle with sea salt and coarse black pepper and give the yummy mixture a quick stir or two and then.....generously douse with about a half of bottle of Heinz 57 Steak sauce and gently toss until warmed through...about 30 seconds!
Now you are ready to assemble your dawgs....of course you can do it however you want, but I think they are best with a minimal line of mustard on the base of the bun followed by the hot dog which was briefly rolled around in the onion mixture, followed by a layer of chili, a dollop of cheese and a final layer of amazing onions!
Enjoy!
These little hand and mouthfuls are so amazing and easy, we didn't even need a side dish and I don't even think meat eaters would be disappointed! ! I took pictures and will post them soon.
They are good to throw together when you are looking to do something with some of your leftover chili :)
New England Style Potato Hot dog rolls are a must!
Chili (left over from chips and did the night before)
Salsa Con Queso Cheese Dip (left over from chips and did the night before)
Veggie Dogs (just heat them up in the microwave for a few minutes)
Yellow Mustard
BBQ Onions-NY Style!
are you ready to make the yummiest condiment ever, just like the hot dog cart man used to dish up????
first, coarsely chop one gigantic sweet onion and saute over high heat in a few tablespoons of olive oil until they start to turn golden.....splash generously with some good red wine and continue to saute until liquid is reduced....sprinkle with sea salt and coarse black pepper and give the yummy mixture a quick stir or two and then.....generously douse with about a half of bottle of Heinz 57 Steak sauce and gently toss until warmed through...about 30 seconds!
Now you are ready to assemble your dawgs....of course you can do it however you want, but I think they are best with a minimal line of mustard on the base of the bun followed by the hot dog which was briefly rolled around in the onion mixture, followed by a layer of chili, a dollop of cheese and a final layer of amazing onions!
Enjoy!
Valentine's Day Cupcake Treats
This is going to be a tasty, fun, and cute cooking/craft project :)
Yesterday, I made red velvet cupcakes with a packet of cheesecake pudding added to the box mix (this is so important, it totally transforms the texture and taste of the final product) and now I am getting reading to make vanilla bean cheesecake frosting. I plan to add 10x sugar and use a generous amount of vanilla bean paste. Then I will divide the frosting into three equal portions and tint some pink, make some chocolate by adding cocoa powder, and leave some plain.
Then I will freeze all three to be used closer to Valentine's Day when I will be assembling Mason Jar Cupcake Treats. I will post pictures when I am done. I am so excited :)
Yesterday, I made red velvet cupcakes with a packet of cheesecake pudding added to the box mix (this is so important, it totally transforms the texture and taste of the final product) and now I am getting reading to make vanilla bean cheesecake frosting. I plan to add 10x sugar and use a generous amount of vanilla bean paste. Then I will divide the frosting into three equal portions and tint some pink, make some chocolate by adding cocoa powder, and leave some plain.
Then I will freeze all three to be used closer to Valentine's Day when I will be assembling Mason Jar Cupcake Treats. I will post pictures when I am done. I am so excited :)
Saturday, January 22, 2011
Amazing Greek Green Beans
This recipe is amazing! Enjoy some now and freeze some for later. Put it all in a crock and let it cook all day, or follow recipe as is. Why not top with some feta and mop up the sauce with some good crusty bread while you're at it? Yummo!
Wednesday, January 5, 2011
Momma Request # 1
Stelline with chicken and fresh vegetables
12 oz star shaped pasta
2 T olive oil
1 clove minced garlic
1 diced zucchini
1 diced yellow squash
2 chicken breasts, boiled in chicken stock and shredded
1 c spinach, cut into strips
1 T salt
1 T black pepper
Parmesan cheese to taste
Combine olive oil and garlic in large pot and saute until light yellow.
Add zucchini and squash and saute for one minute.
Add spinach and saute for 2 minutes.
Add all the chicken broth, bring to a simmer, and cook for 5 minutes.
Bring mixture to a boil and add star pasta, cook for 4 minutes, and then turn off the heat.
Let the flavors blend for 15-20 minutes, then add the shredded chicken breast and season with salt and pepper.
Serve in bowls and top with Parmesan cheese.
It doesn't really say how much stock to use????
12 oz star shaped pasta
2 T olive oil
1 clove minced garlic
1 diced zucchini
1 diced yellow squash
2 chicken breasts, boiled in chicken stock and shredded
1 c spinach, cut into strips
1 T salt
1 T black pepper
Parmesan cheese to taste
Combine olive oil and garlic in large pot and saute until light yellow.
Add zucchini and squash and saute for one minute.
Add spinach and saute for 2 minutes.
Add all the chicken broth, bring to a simmer, and cook for 5 minutes.
Bring mixture to a boil and add star pasta, cook for 4 minutes, and then turn off the heat.
Let the flavors blend for 15-20 minutes, then add the shredded chicken breast and season with salt and pepper.
Serve in bowls and top with Parmesan cheese.
It doesn't really say how much stock to use????
Saturday, January 1, 2011
Christmas 2010
Rachael Ray's Official Website :: Whole Wheat Spaghetti with Brussels Sprouts and Sage Butter
As you know, this recipe is amazing; however, I made some changes as follows:
I used 1 lb of black kale instead of brussel sprouts
I added several pinches of cumin to the butter mixture; if you don't use the sage, increase the cumin!
Sometimes I added sauteed Portebello Mushrooms to the mix.
Freshly grated cheese is absolutely key!!!!!
Toffee Bars
Preheat oven to 350 degrees
1/2 cup softened butter
3/4 packed brown sugar
1 t. vanilla
1 cup flour
1/2 t salt
3/4 c semi-sweet chocolate chips
1/2 c chopped nuts
1/2 c chocolate covered toffee chips
1. Beat butter with electric mixer on medium to high speed for 30 seconds.
2. Add egg, sugar, and vanilla.
3. Beat until combined and then beat in flour and salt.
4. Spread dough evenly into an ungreased 13x9x2 pan.
5. Bake about 15 min or until top is dry and edges are starting to brown.
6. Immediately sprinkle with chocolate pieces. Let stand two minutes and then spread chocolate over dough. Sprinkle with nuts and toffee pieces.
7. Cool in pan, on wire rack. Cut into bars.
Freeze up to three months.
Gooey Mixed Nut Bars
1pkg cake mix
1/2 c butter
4 eggs
1 c packed brown sugar
1/2 c light corn syrup
1/3 c melted butter
1 t vanilla
1/2 t cinnamon
2 c chopped nuts
Preheat oven to 350 degrees
1. Line a 13x9x2 pan with foil extending over the sides. Grease foil and set aside.
2. Place cake mix in bowl and cut in butter.
3. Press evenly into greased pan.
4. Bake 15-20 min until set and slightly browned.
5. Whisk together eggs, sugar, corn syrup, butter, vanilla and cinnamon. Stir in nuts.
6. Pour mixture over hot crust. Bake about 30 minutes, until golden brown and bubbly around edges.
7. Cool in pan on wire rack. When cool, lift out of pan using foil edges. Cut into bars.
Freeze up to 3 months.
Vanilla Bean Buttercream Frosting
1 cup softened butter
3 c 10x sugar
4 t or more vanilla bean paste
mix all together with electric mixer until desired consistency is reached...you can add more sugar if you would like it stiffer or a teaspoon or two of milk if you would like it creamier.
As you know, this recipe is amazing; however, I made some changes as follows:
I used 1 lb of black kale instead of brussel sprouts
I added several pinches of cumin to the butter mixture; if you don't use the sage, increase the cumin!
Sometimes I added sauteed Portebello Mushrooms to the mix.
Freshly grated cheese is absolutely key!!!!!
Toffee Bars
Preheat oven to 350 degrees
1/2 cup softened butter
3/4 packed brown sugar
1 t. vanilla
1 cup flour
1/2 t salt
3/4 c semi-sweet chocolate chips
1/2 c chopped nuts
1/2 c chocolate covered toffee chips
1. Beat butter with electric mixer on medium to high speed for 30 seconds.
2. Add egg, sugar, and vanilla.
3. Beat until combined and then beat in flour and salt.
4. Spread dough evenly into an ungreased 13x9x2 pan.
5. Bake about 15 min or until top is dry and edges are starting to brown.
6. Immediately sprinkle with chocolate pieces. Let stand two minutes and then spread chocolate over dough. Sprinkle with nuts and toffee pieces.
7. Cool in pan, on wire rack. Cut into bars.
Freeze up to three months.
Gooey Mixed Nut Bars
1pkg cake mix
1/2 c butter
4 eggs
1 c packed brown sugar
1/2 c light corn syrup
1/3 c melted butter
1 t vanilla
1/2 t cinnamon
2 c chopped nuts
Preheat oven to 350 degrees
1. Line a 13x9x2 pan with foil extending over the sides. Grease foil and set aside.
2. Place cake mix in bowl and cut in butter.
3. Press evenly into greased pan.
4. Bake 15-20 min until set and slightly browned.
5. Whisk together eggs, sugar, corn syrup, butter, vanilla and cinnamon. Stir in nuts.
6. Pour mixture over hot crust. Bake about 30 minutes, until golden brown and bubbly around edges.
7. Cool in pan on wire rack. When cool, lift out of pan using foil edges. Cut into bars.
Freeze up to 3 months.
Vanilla Bean Buttercream Frosting
1 cup softened butter
3 c 10x sugar
4 t or more vanilla bean paste
mix all together with electric mixer until desired consistency is reached...you can add more sugar if you would like it stiffer or a teaspoon or two of milk if you would like it creamier.
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