Wednesday, August 20, 2014

Cafe Style Cheddar Biscuits


3 cups biscuit mix
1/2 teaspoons salt
3/4 cup butter milk
1/4 cup low fat sour cream
3 tablespoons olive oil
1 egg, beaten
1/4 cup club soda
1 cup shredded triple cheddar cheese (Sargento)


1. Preheat oven 425 degrees

2. Combine all ingredients in a large mixing bowl and stir until soft dough forms. Then dust work surface with flour and scrape dough on  work surface. Knead dough by hand until smooth.  Pat dough flat about 3/4"  and use a 3" biscuit cutter to cut out biscuits.  If you are "Old School", then use your favorite glass to cut your biscuits shapes.  Place on baking sheet lined with parchment paper and bake for  10 - 12 minutes or until golden brown.

3. While biscuits are baking, melted 3 tablespoons of butter in the microwave oven for about 30 seconds. Then set aside.

4. When biscuits are done, pour melted butter over them and serve.

Sunday, August 10, 2014

Tandoori Garbanzo Bean Potato Salad

Fragrant, fresh and full of flavor.  Here’s a salad with a tangy/spicy mixture of Tandoori seasonings with potatoes and garbanzo beans. Fresh mint and parsley complements the Tandoori seasonings. If you love Indian spices you will love this potato salad. Serve it with chicken, steak, pork ribs or your favorite seafood.  It’s an elegant side dish.

Servings: 6 - 8    cook time: 5 minutes      Prep time: 30 minutes


  • 3 pounds medium red-skinned potatoes (about 5) peeled and cut into bite sizes
  • 1 15oz can garbanzo beans, rinsed and drain
  • 3 hard-boiled egg, diced
  • ½ cup red onion, finely diced
  • 2 cloves garlic minced
  • 1 teaspoon celery seeds
  • 3 tablespoons fresh chopped parsley (hold little for garnish)
  • 2 tablespoons fresh chopped mint (hold a little to combine with parsley for garnish)
  • Salt and pepper to taste
  • 1 teaspoon red pepper flakes for garnish

  • 2 tablespoons Rice Vinegar
  • ½ cup Greek yogurt
  • ½ cup mayonnaise
  • 2 teaspoons hot mustard
  • 2 tablespoons Agave Nectar
  • 4 tablespoons Tandoori Spice Seasoning  (see note)

Note: How to make Tandoori Spice seasoning

(2) Teaspoons of each combine together and you may store in a plastic container to use on meats as well.
  1. Paprika
  2. Cumin
  3. Coriander
  4. Sea Salt
  5. Cinnamon
  6. Black Pepper
  7. Ground Ginger
  8. Nutmeg
  9. Cayenne pepper
  10. Curry powder

  1. Cook the potatoes in a large pan of boiling salt water for 5 minutes, or until just tender (pierce potatoes with a small sharp knife, if comes away easily the potatoes are ready).  Drain and cool completely.

  1. In a medium bowl make dressing, combine rice vinegar, Greek yogurt, mayonnaise, and mustard.  Mix well then add agave nectar and tandoori spice seasoning.  Blend and set aside.

  1. Once the potatoes have cooled, place them in a large bowl and add  garbanzo beans, red onions, garlic, celery seeds, diced eggs, fresh parsley and mint, reserving a little for garnishing.  Let stand for about 5 minutes.

  1. Pour dressing over salad and toss gently to combine, without breaking the potatoes. Season to taste with salt and pepper. Garnish with red pepper flakes, parsley and mint.  Refrigerate until ready to serve.  

Wednesday, July 9, 2014

Lasagna Roll Ups

This is one of the simplest and most satisfying lasagnas of all. Using egg roll wrappers instead of thick lasagna noodles makes it so easy. Meat sauce is made up of ground pork, beef, and lamb, flavored with bell peppers, onions and garlic.  You will have some meat sauce left over; it keeps well in the refrigerator for several days and can also be frozen.  Enjoy!

Prep time: 35 minutes     Baking Time: 1 hour            Servings 8

  • 1 package Egg Roll Wrappers (large 6” x 6”)
  • 1 ½ pounds ground beef, lamb, and pork (about ½ lb. each)
  • 8 oz. Whole Milk Ricotta Cheese
  • ½ cup Cream Cheese, soften
  • 1 ½ cups  grated mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
  • 2 cups marinara sauce, divided
  • 1 6 oz. can tomato paste
  • ½ cup of diced bell peppers (red, yellow, green) about ½ bell pepper each
  • 4 garlic cloves, mince
  • ½ cup white onion, diced
  • 2 eggs
  • ¼ cup fresh parsley, chopped (hold a little back to topping)
  • 1 tablespoon dried Italian seasoning  
  •  Salt and pepper to taste

Step 1 - Preheat oven 375 degrees. You will need an 8" x 8" baking dish, this will make about 8 - 9 servings.

Step 2 - In large skillet over medium heat, add 2 tablespoons of olive oil, add onions, peppers, and garlic, saute until tender.  Then add ground meat, cook until on longer pink, breaking meat up into small pieces, about 5 - 7 minutes.

Step 3 - Add 1 cup of marinara sauce and tomato paste and combine well, then reduce heat to low and simmer for about 5 minutes.  Turn off  and let meat mixture cool.

Step 4 - In a large bowl combine, ricotta, cream cheese, then add fresh parsley, Italian seasoning, 3/4 cup of mozzarella, 1/4 cup Parmesan cheese and blend well. Salt and pepper to taste, and then add eggs. Mix well and set cheese mixture aside.

Step 5 - Remove egg roll wrappers from package and place on a damp paper towel so the will not dry out.  Now pour a little of the reserved marinara sauce in the bottom of the baking dish and spread evenly.

Step 6 - For each lasagna roll up, take one wrapper and place about 2 tablespoons of cheese mixture at the end of the wrapper, then add a little meat mixture on top.

Do not over fill, roll the wrap around the filing and place the seam side down in baking dish.  Repeat until you have completed the first layer in your baking dish.  Pour a little marinara sauce over the roll ups, then spread mozzarella and parmesan cheese over the first layer.

Step 7 - Build second layer, laying the roll ups in the opposite direction seam side down, cover with the balance of marinara sauce, cheese and fresh parsley.  Baking dish will hold about 5 roll ups for each layer.  I do not recommend more then two layers.

Step 8 - Cover dish loosely with non-stick aluminum foil, place dish on a baking sheet and place in oven for about 50 minutes, then remove foil and let bake for about 10 minutes uncovered. Then remove from oven and let set for about 15 -20 minutes before serving.

Sunday, June 29, 2014

Apple Pie Delight

An apple a day keeps the doctor away, so why not enjoy a slice of this satisfying pie.  An abundance of granny smith apples, slice thin in a thick juicy sauce and a light flaky crust.


·       6 cups green apples, peeled, cored & sliced (about 6 medium apples)
·       1 box refrigerated  9” pie crust (2 per box)
·       1 stick unsalted butter
·       3 tablespoons flour
·       ½ cup white sugar
·       ½ cup brown sugar
·       ¼ cup water
·       ¼ teaspoon salt
·       ½ teaspoon nutmeg
·       ½ teaspoon cinnamon
·       1 teaspoon vanilla
·       1 tablespoon fresh lemon juice


1.    Preheat oven 400 degrees and place (1) pie crust in your 9” pie pan.

2.    In a medium saucepan, add butter and let melt, and then add flour to butter to form a roux / paste.  Once the roux has from then add water, white sugar and brown sugar.  Blend well and bring to boil, then reduce heat and let sauce simmer.

3.    While sauce is simmering, place sliced apples in a mixing bowl and add lemon juice, cinnamon, nutmeg, vanilla, and salt. Mix well.

4.    Place mixed apples into pie crust and then pour sauce over apples and place second pie crust on top and press edges together to seal the pie.  Then cut slits or shapes in top crust.

5.    Bake pie for about 45 – 55 minutes or until crust is golden brown.  Remove from oven and let cool for about 1 or 2 hours.  Then serve apple pie with your favorite ice cream or cream whipped topping.