Sally’s Secret Italian Tomato Sauce

Ok, the secret’s out now so enjoy! It’s a little tricky to share this one because it truly is a “Secret” when you never measure ingredients! But I think this should be close enough: • 1 Large Can crushed Tomatoes • 1 Large Can chopped crushed Tomatoes (with tomato chunks) • 1 small can tomato paste • oregano (use fresh if you have it, if not dried will do) • basil (use fresh if you have it, if not dried will do) • bay leaf • ¼ cup red wine • 3 cloves of Fresh Garlic-chopped fine (use garlic zoom […]

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Sally Cevasco’s Famous Apple Crumb Pie

First Published in the King Arthur Flour’s Catalogue in 1993 see original below with photo of Sally and her daughter Jenna Crust 1 Cup King Arthur Unbleached All-Purpose Flour ¼ tsp. salt ½ cup solid vegetable shortening 1 – 3 TBS. ice water (depending on how much you need to get it to stick together) Preheat oven to 350º F Put the flour and salt in a bowl big enough to work in half the shortening with your pastry blender. Put the remaining shortening in and blend ‘til it looks mixed, but lumpy. It’s OK to handle and mix at […]

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The Best Corn Chowder Ever!

The combination of cold weather setting in and the last of the fresh corn on the cob inspired me to make some corn chowder. Even I was pleasantly surprised at how great this turned out! This would also be a great basic soup to add oysters to or chicken or clams. Ingredients: • 1 ½ TBS. of butter • 2 strips of bacon (replace with ½ TBS additional butter for vegetarian option) • 1 small onion diced • 2 carrots sliced • 2 celery stalks chopped • 4 or 5 ears of fresh corn on the cob, cut from cobs […]

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Sally’s Special Pineapple Coconut Carrot Cake

(This is Sally Cevasco’s original recipe that was published in the King Arthur Flour 200th Anniversary Cookbook’s first publication) http://atastydish.com • 1 1/2 cups vegetable oil • 4 eggs • 2 tsps. vanilla • 1 1/2 cups sugar • 2 cups King Arthur Unbleached All-Purpose Flour 2 tsp. baking soda 1 1/2 tsp. baking powder • 1 tsp. salt • 1 TBS. cinnamon • 1/2 tsp. nutmeg • 2 1/2 cups finely grated carrots • 1 cup shredded or flaked coconut • 1 can (8 ounces) crushed pineapple drained • 1/2 cup chopped nuts Preheat oven to 350 degrees F. […]

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Chicken or Veal Marsala

This is such an easy and fast dish to make but it will definitely impress your friends when you whip this one up! Ingredients: Fresh ground black pepper (I always buy the disposable grinders because they grind nice and course. Now they even have three settings on them so you can grind them finer if you like, too.) 1 cup Marsala wine (Many people don’t realize you can actually get this in grocery stores in states where they are not allowed to carry any alcohol. You’ll find it near the vinegar section.) 4 chicken cutlets sliced in half lengthwise then […]

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Bagels & Lox

Bagels and Lox are a favorite treat for breakfast!
Everything Bagels, cream cheese, Lox (smoked salmon), capers, red onion slices, tomato

Breakfast with bagels and lox

“Everything Bagels & Lox with layers of goodies”

 

 

 

 

 

 

 

 

 

 

 

 

 

This is a very easy and impressive breakfast to serve guests too!

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Roast Pork on the Grill

Pork Shoulder Roast on the grill:

Using your grill to roast meats is a great way to get the best flavor and very moist meat!

You can use pre-made rubs or create your own using a combination of spices.

One of our favorites is the Smokehouse Boys Reaper Rub

Barbeque Rub

Smokehouse Boys Reaper Rub

The Smokehouse Boys are dear friends for many years and the last several years they have been perfecting this rub.

They have been competing in many BBQ bashes in various locations. This past summer taking 6th place for their pulled pork

out of over 100 entrants!!

You can use this rub on so many things but it is especially tasty when roasting or grilling pork!

You can combine any or all of the following with the Reaper Rub too!

Here is a list of possibles:

Herbs de Provence

Cumin

Chili powder

Garlic powder

Cracked black pepper

Ceyene pepper

Roast Pork

Roast Pork on the Grill

Just use any combination of spices that you like and that compliment each other. Place the pork roast in a roasting pan and place it on the pre-heated (between 400 & 500 degrees) grill. Close the lid and let it roast for at least 2 hrs.

depending on size. If it is on the large side I will let it go for 3 hrs. and just turn the heat down a little so it doesn’t get too charred on the outside. (Although we really love that charred exterior too).

About an hour before it is done you can scrub up some russet potatoes and throw them on the grill turning them after 30 mins.

Let those roast rest for 15 mins. or so after you remove it from the grill. Then carve and eat!
Serve this with the roasted asparagus or steamed veggies and you have a super easy delicious meal.

Pork roast

Pork roast

 

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Chicago Business Trip and Syrup!

Once while on a business trip the funniest thing happened to me! I was managing the Eastern US for a food manufacturer at the time and I just loved my job.

Maple syrup

Maple Syrup

I had just hired this amazing young man to manage the mid-west territory and we had a big presentation

scheduled at a hotel in the Chicago area. We managed to get everything set up with enough time left to allow us to have some lunch prior to the presentation.

About 5 of us from the company all sat down at the hotel restaurant and ordered lunch. When we finished I started to stand up and the whole chair came with me!!

It was stuck to my butt!  Which of course, had everyone in hysterics. I should mention that I don’t mind being laughed at if it’s funny. And this was funny!

But you can imagine my panic when I realized that I didn’t have time to go upstairs and change and now I had syrup all over my butt!

Thankfully I was wearing a black slack suit. So the only other lady in the group grabbed a cloth napkin off the table and said “come with me.” I followed

her to the ladies room where she wet the cloth napkin then got down on her knees and started wiping my butt.  Too funny!

She said “you didn’t remember me before but I’m thinking you’re going to remember me now!”  Ha ha

And she was right, I never forgot her after that.

Also the young man that I had just hired still keeps in touch many years later and this is only one of the many funny stories we still laugh about. He says he still tells “Sally stories”

all these years later. So stay tuned for more!

 

Be sure to try my recipe for the best Buttermilk Pancakes HERE

And don’t forget to use REAL Maple Syrup!

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Guacamole-Homemade

Homemade Guacamole Recipe

Guacamole

Homemade Guacamole is the BEST

You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.

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Pico de Gallo

salsa

Homemade Pico de Gallo

Homemade Salsa Recipe

Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).

 

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Pecan Pie

Pecan Pie

1/2 Cup Sugar

1 Cup dark corn syrup

1/4 tsp. salt

1 TBS. Flour

2 eggs

1 tsp. vanilla

1 TBS. Melted butter

1 1/4 cups pecan halves

 

Beat together sugar, syrup, salt, flour and eggs. Add vanilla, butter & pecans

Pour into unbaked 9″ pastry shell CLICK HERE  for pastry recipe

Bake in low 300 degree oven for about 1 hour or until filling is set.

Cool then serve with homemade sweetened whipped cream of vanilla ice cream.

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Kick’n Chicken-Best Roasted Chicken!

Many of guests have said that this was the BEST roasted chicken they have ever had!!

The BEST part is how EASY this is!

Fire up your outdoor grill for best results and let it get pretty hot. Between 400 and 500 degrees works well.

Ingredients:

1   Roasting chicken 5 to 7 lbs. or so

Olive oil

Weber’s Kick’n Chicken Seasoning:

Roasting seasoning

Best Roasting seasoning

 

Garlic powder

I also have a grinder with Rosemary and garlic so I sprinkle with that too

Just brush or pour a little olive oil over the chicken top and bottom

then sprinkle the seasonings on as desired. The Kick’n Chicken

seasoning is a bit spicy so act accordingly!

Place the seasoned whole chicken into a pan that you don’t care about getting

seasoned (dark colored) from cooking on the grill. Be sure to use a pan that is oven safe.

Glass or metal work best. I wouldn’t recommend using the foil disposables as they probably

won’t do well in the extreme heat.

Close the grill lid and leave it for at least 2 hours. Check on it now and then to make sure

it’s not getting too burned.

Once it is done the outside will be very crispy and the inside will be super moist and very tasty!

Enjoy!

The “Everybody’s Favorite Salad” goes very well with Kick’n Chicken!

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Chicken Pot Pie

This Chicken Pot Pie Recipe was an adaptation of a recipe I found on the Allrecipes.com site.

Of course I changed it around a bit and added some things as usual. The result was the BEST chicken Pot Pie I’ve ever had!

Best Chicken Pot Pie

Delicious Chicken Pot Pie!

Ingredients:

1 pound skinless, boneless chicken breast halves-cubed (or just use leftover roasted chicken which is what I used)

2 large carrots

1/2 package frozen petite peas  (use fresh if available)

1/2 package frozen petite corn  (use fresh if available)

1 medium russet potato (peeled and cut into cubes)

1 medium sweet potato or yam (peeled and cut into cubes)

1/3 cup butter

1/3 cup chopped onion

1 stalk diced celery

1/3 cup all-purpose King Arthur Flour

Salt & pepper to taste

1/4 tsp. celery seed

1/2 tsp. dried thyme leaves (or fresh if available)

1  3/4 cups chicken stock (you can use water and 1 boullion cube)

2/3 cups milk (substitute with lactose free or almond milk if needed)

2 (10 inch) unbaked pie crusts – see recipe below

Preheat oven to 375 degrees

Put carrots and potatoes in a pot and cover with water. Bring to a boil and cook for about 3 mins. then turn off and add frozen peas and corn.

Melt butter in medium saucepan and add onions and celery and saute until translucent

Add: salt & pepper, celery, celery salt and thyme leaves.

Add: Flour

Then slowly add chicken stock and milk until thickened. Turn off heat.

Add cubed chicken to this mixture.

Then add vegetables and pour into unbaked pie shell.

Cover with top crust and poke holes in top to let steam out while baking.

Pie crust recipe:

Click Here for pie crust recipe

*Note: You will need to DOUBLE the pie crust recipe to make 2 crusts for the Chicken Pot Pie

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Jenna’s Yummy Meatloaf Recipe

This meatloaf recipe originated from my daughter Jenna who has become quite an accomplished and creative chef!

It is no surprise that she has been creating her own masterpieces in the kitchen as she is very artistic and is an amazing

professional phtographer!  You can see proof at her photography site HERE!

    Meatloaf Ingredients:

1 lb. of ground turkey, not all breast or it will be too lean (or substitute any combination of beef, veal, pork & or turkey)

2 eggs, beaten

1/4 cup milk (optional)

Small onion, finely chopped

1 medium clove garlic (minced or crushed)

3 TBS. ketchup

1 TBS. Sriracha (you can find this in the asian section of the store)

1/4-1/2 cup bread crumbs

2 TBS. olive oil

Salt & Pepper to taste

I usually put the eggs, bread crumbs, milk, olive oil, ketchup garlic and sriracha into a 2 cup glass measuring cup and mix them together.

Chop the onion and add to meat. Mix in the remaining ingredients.

Place meat mixture into bread pan.

Bake at 350 degrees for approx. 50 mins. Top for the last 15 mins. with the following:

Topping:

Mix some ketchup, brown sugar and a TBS of sriracha together in a small bowl.

Cover top of meatloaf

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Potato Leek Soup

Potato Leek Soup

This is so delicious that a dinner guest asked if she could take the leftovers home!! lol

Ingredients: 

3 Medium Leeks-Cut in half lengthwise and Sliced into 1/2 ” slices

Wash Thoroughly! – Spin in Salad spinner!

Melt 1 TBS. butter in large saucepan & saute leeks until wilted.

When leeks are wilted add 3 large Russett Potatoes, 2 cups chicken or vegetable broth

(or 2 cups water and 1 veggie or chicken boullion cube)

Cover & Simmer until potatoes are tender.

Puree in blender (or use an emersion blender)  Add Salt, pepper and 1 1/2 cups light cream.

I like to hold a few chunks of potatoes out and put them in after I puree the rest.

Top with chopped chives or green onions.

This came from my friend Mary so I’m not sure of the origin but it is definitely a winner!

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