The Classic Dish: Beef Liver and Onions

 

Ingredients :

• ¼ cup of flour.
• 1 lb beef liver.
• ¼-½ cup of butter.
• ½ tsp of salt.
• ⅛ tsp of pepper.
• Oil to taste.
• 1-2 tbsp of fresh minced sage.
• 2 cups of thinly sliced onions.
• ½ cup of beef stock.
• 1 tbsp of minced Italian parsley.
• ¼ cup of dry white wine.

Directions :

In a bag, mix together the flour, salt and pepper.
Cut the liver into ½ inch strips and shake in the bag to coat.
In a skillet, heat 2-3 tbsps of butter and a dash of oil and sauté the onions on medium high.
Once tender and glossy, place the onions in a dish and sprinkle with sage, salt and pepper.
Over high heat, add 3-4 tbsps of butter and a dash of oil to the skillet.
Cook the liver for 5 minutes or so until browned.
Once cooked, return the onions to the skillet and heat together.
Transfer the liver and onions to a plate. Use stock and wine to deglaze the pan and reduce the liquid until you get a thick sauce.
Pour over the liver and onions and sprinkle with parsley and serve.

Walking Taco Casserole

 

Ingredients :

• 1 lb Ground chicken, beef or turkey
• 1 small onion sliced
• 1/2 Can of Rotel (diced tomatoes with green chillies)
• 1 Packet of Taco seasoning
• 1 Bag of Frito Corn Chips
• 1 Can Black Beans, drained and rinsed
• 1 Can Enchilada Sauce (10 oz)
• 2 oz. Cream Cheese
• 2 C. Shredded Cheese

Directions :

In a skillet brown the meat and onion. Add the Rotel and taco seasoning. Simmer until any liquid is evaporated. Add black beans and cream cheese. Turn off the heat and stir in the cream cheese until melted and combined. Stir in the enchilada sauce.
Spray a 9×13 pan with cooking spray. Dump 1/2 of the bag of Fritos into the bottom of the pan. Top with 1/2 of the meat mixture and 1/2 of the shredded cheese. Repeat the layer Chips, meat, cheese.
Bake at 325 degrees for 20 minutes or until cheese is melted and casserole is heated through

Sautéed Cabbage with Bacon

 

Sautéed Cabbage with Bacon,

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Ingredients:

• 1 medium head of green cabbage, cored and thinly sliced (about 6-8 cups)
• 6 slices of bacon, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter (optional, for extra richness)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional, for added depth)
• 1 tbsp apple cider vinegar (optional, for a tangy kick)
• 1/2 tsp red pepper flakes (optional, for heat)

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Instructions:

1. Cook the bacon:

1. Heat a large skillet or cast-iron pan over medium heat.
2. Add the chopped bacon and cook until crispy, about 5-7 minutes.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2-3 tablespoons of bacon grease in the pan.

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2. Sauté the onion and garlic:

1. In the same pan with the bacon grease, add the chopped onion.
2. Cook for 3-4 minutes until softened and slightly caramelized.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

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3. Cook the cabbage:

1. Add the sliced cabbage to the pan, stirring to coat it with the bacon grease and onions.
2. Season with salt, black pepper, and smoked paprika (if using).
3. Sauté for 8-10 minutes, stirring occasionally, until the cabbage becomes tender and lightly browned.
4. If desired, stir in the apple cider vinegar and red pepper flakes for added flavor.
5. Add the butter at the end for extra richness (optional).

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4. Finish and serve:

1. Stir the crispy bacon back into the cabbage.
2. Taste and adjust seasoning as needed.
3. Serve hot as a side dish for roasted meats, grilled chicken, or even as a standalone dish.

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Tips:

• Use a mix of green and purple cabbage for extra color.
• For a heartier meal, add cooked sausage or shredded chicken.
• Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.

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Enjoy your sautéed cabbage with crispy bacon—simple, savory, and packed with flavor!

Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting

 

Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting, 

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Ingredients:

For the dough:

• 3 1/4 cups (400g) all-purpose flour (plus extra for dusting)
• 1 packet (2 1/4 tsp) instant yeast
• 1/4 cup (50g) granulated sugar
• 1/2 tsp salt
• 3/4 cup (180ml) whole milk, warmed (110°F/45°C)
• 1/4 cup (60g) unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract

For the cinnamon-walnut filling:

• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) brown sugar, packed
• 1 1/2 tbsp ground cinnamon
• 1/2 cup (60g) chopped walnuts, toasted
• 1/4 tsp salt

For the cream cheese frosting:

• 4 oz (113g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk (to adjust consistency)
• Pinch of salt

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Instructions:

1. Prepare the dough:

1. In a large mixing bowl, combine warm milk, melted butter, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Add the egg and vanilla, mixing until combined.
3. Gradually add the flour and salt, stirring until a sticky dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook.)
5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.

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2. Make the cinnamon-walnut filling:

1. In a bowl, mix the softened butter, brown sugar, cinnamon, and salt until well combined.
2. Stir in the chopped walnuts.

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3. Assemble the rolls:

1. Once the dough has risen, punch it down and roll it out on a floured surface into a 16x12-inch rectangle.
2. Spread the cinnamon-walnut filling evenly over the dough.
3. Roll up the dough tightly from the long side into a log.
4. Cut into 12 equal rolls and place them in a greased 9x13-inch baking dish.
5. Cover with a towel and let them rise again for about 30-45 minutes.

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4. Bake the rolls:

1. Preheat the oven to 350°F (175°C).
2. Bake for 20-25 minutes or until golden brown and cooked through.
3. Let the rolls cool slightly before frosting.

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5. Make the cream cheese frosting:

1. In a bowl, beat the softened cream cheese and butter until smooth.
2. Add powdered sugar, vanilla extract, milk, and a pinch of salt. Mix until creamy and spreadable.
3. Adjust the consistency with more milk if needed.

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6. Frost and serve:

1. Spread the cream cheese frosting over the warm cinnamon rolls.
2. Sprinkle extra chopped walnuts on top for added crunch (optional).
3. Serve warm and enjoy!

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Tips:

• For overnight rolls, assemble them, cover, and refrigerate overnight. Let them come to room temperature before baking.
• Store leftovers in an airtight container for up to 3 days. Reheat in the microwave for a fresh-from-the-oven taste.

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Enjoy these soft and fluffy cinnamon-walnut rolls with rich cream cheese frosting! Perfect for breakfast, brunch, or a sweet treat any time of day.

Beef and Gravy with Mashed Potatoes

 

Beef and Gravy with Mashed Potatoes

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Ingredients:

For the beef and gravy:

• 2 lbs (900g) beef chuck or stew meat, cut into bite-sized pieces
• 2 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups beef broth (low sodium)
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce (optional, for depth of flavor)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp tomato paste (optional, for richness)
• 1/2 cup heavy cream or milk (optional, for creamier gravy)
• 1 tbsp cornstarch mixed with 2 tbsp water (if thicker gravy is desired)

For the mashed potatoes:

• 4 large russet or Yukon Gold potatoes, peeled and cubed
• 1/2 cup (115g) unsalted butter
• 1/2 cup (120ml) heavy cream or milk
• 1/2 cup sour cream (optional, for creaminess)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh chopped parsley (for garnish)

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Instructions:

1. Cook the beef and gravy:

1. Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat.
2. Add the beef pieces and brown on all sides (about 5-7 minutes), then remove and set aside.
3. In the same pan, add the chopped onion and cook until softened, about 3 minutes.
4. Stir in the garlic and cook for another 30 seconds.
5. Sprinkle in the flour and stir for 1-2 minutes to cook out the raw taste.
6. Slowly pour in the beef broth while stirring to avoid lumps.
7. Add Worcestershire sauce, soy sauce (if using), thyme, black pepper, salt, and tomato paste.
8. Return the beef to the pan, cover, and let it simmer for 1.5 to 2 hours (or until beef is tender).
9. If you want a thicker gravy, stir in the cornstarch slurry and simmer until thickened.
10. Stir in heavy cream (if using) for a richer texture.

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2. Prepare the mashed potatoes:

1. While the beef is cooking, place the peeled and cubed potatoes in a large pot of salted water.
2. Bring to a boil and cook for 15-20 minutes, or until potatoes are fork-tender.
3. Drain the potatoes and return them to the pot.
4. Add butter, heavy cream, sour cream (if using), salt, pepper, and Parmesan cheese.
5. Mash until smooth and creamy. Adjust seasoning to taste.

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3. Serve:

1. Spoon the creamy mashed potatoes onto a plate or bowl.
2. Top with the tender beef and savory gravy.
3. Garnish with fresh chopped parsley for a finishing touch.
4. Serve with steamed vegetables or dinner rolls on the side.

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Tips:

• For extra flavor, add a splash of red wine while deglazing the pan.
• Use a slow cooker for a hands-off approach—cook on low for 6-8 hours.
• Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.

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Enjoy this comforting classic!

Raspberry-Filled Cookies with Creamy White Chocolate Glaze

 

Raspberry-Filled Cookies with Creamy White Chocolate Glaze:

Ingredients:

For the cookies:

• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the raspberry filling:

• 1/2 cup raspberry preserves (seedless preferred)
• 1 tbsp cornstarch (optional, for thickening)

For the white chocolate glaze:

• 1 cup (170g) white chocolate chips or chopped white chocolate
• 1/4 cup (60ml) heavy cream
• 1 tsp vanilla extract

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Instructions:

1. Make the cookie dough:

1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing until well incorporated.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour.

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2. Prepare the raspberry filling:

1. If desired, heat the raspberry preserves in a small saucepan with cornstarch over low heat, stirring until slightly thickened.
2. Let the filling cool completely before using.

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3. Assemble the cookies:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
3. Use a round or heart-shaped cookie cutter to cut out cookies.
4. Place half of the cookies on the prepared baking sheet.
5. Spoon about 1/2 teaspoon of raspberry filling onto the center of each cookie.
6. Place a second cookie on top and gently press the edges to seal with a fork or your fingers.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

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4. Make the white chocolate glaze:

1. In a small saucepan or microwave-safe bowl, heat the heavy cream until warm (not boiling).
2. Pour over the white chocolate and stir until smooth.
3. Add vanilla extract and mix well.

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5. Glaze and serve:

1. Drizzle or dip the cooled cookies in the white chocolate glaze.
2. Let them set on a wire rack until the glaze hardens.
3. Optionally, sprinkle with crushed freeze-dried raspberries or decorative sugar.

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Storage Tips:

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate or freeze without the glaze and add it before serving.

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Enjoy your raspberry-filled cookies with a creamy white chocolate glaze—perfect for special occasions or as a sweet treat with tea or coffee!

Arizona Sunshine Lemon

 

INGREDIENTS :
For the pie:

• 1 large lemon
• 4 large eggs
• ½ cup butter, melted
• 1 teaspoon vanilla
• 1½ cups sugar
• 1 (9 inch) piecrust, unbaked (I used a frozen deep dish)

For the topping: (optional)

• 1 cup whipping cream
• 2 Tablespoons sugar

INSTRUCTIONS:
Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it worked perfect. I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this.
Preheat your oven to 350 degrees.
Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!) Place in your high powdered blender (such as a Vitamix).
Add the eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 then moved up to 10.
Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let cool then chill in the fridge.
For the topping:
Place your mixing bowl and beaters in the freezer for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
Slice pie and serve chilled with a dollop of the whip cream on top. This can be enjoyed warm (is just won’t be as firm) or room temperature but we preferred it chilled.