I'm not 100% sure where mom got this recipe from, but I always looked forward to her making it whenever we had leftover ham in the refrigerator. What's really nifty about it is the Bisquick crust.. it sorta seeps into the ingredients like a giant sponge, and it just makes the whole thing very comforting.
Pre heat oven to 450 degrees.
For the crust:
2 Cups Bisquick
1 1/2 cups milk
Combine ingredients in a bowl. Whisk till fairly smooth with a few minor lumps remaining.
For the Filling:
2 cups leftover ham, cubed or chopped into pieces
16 ounces broccoli, steamed and cooked. ( mom used frozen)
2 cans Cheddar Cheese Soup
1 cup of Milk
1/2 teaspoon Onion Powder
Steam you broccoli and drain. Mix all the ingredients together in a 9x13 (or somewhere along those lines) un greased baking dish. Pour the crust mixture over the top. ( Yes it will be a liquid, yes it is okay) Place in the oven for 30 to 35 minutes until the crust is cooked and golden. Serve hot!
Sunday, March 28, 2010
Thursday, March 25, 2010
Bodhi's Coca Cola Ham Glaze
1 can of coke
1/2 to 1 cup brown sugar
a sprinkling of dry mustard
Mix altogether and baste the ham with it.
1/2 to 1 cup brown sugar
a sprinkling of dry mustard
Mix altogether and baste the ham with it.
Sunday, March 21, 2010
Marinated Round Steak or Chuck Roast
Delightful! Delicious! De-Lovely! And oh so tender and full of wonderful flavor!!
Mix Together:
2 t. Onion Flakes ( or onion salt)
2 t. Season Salt ( or Celery Salt)
1 tsp. Garlic Salt
1 tsp. Black pepper
1 teaspoon White Horseradish
1 tsp. Dry Mustard
4- 6 ounces of White Vinegar
6- 8 ounces Vegetable or Cooking Oil
Cut slits into the meat on both sides. (about 1/3 of the way through and 1/2 an inch apart) Cover meat with marinade, and put in refrigerator to sit. ( Overnight is optimal, but the longer the better, at least 2-3 hours minimum)
Place on hot grill until desired doneness. Spread leftover Marinade across the meat often while grilling! Yum- Yum!!
Mix Together:
2 t. Onion Flakes ( or onion salt)
2 t. Season Salt ( or Celery Salt)
1 tsp. Garlic Salt
1 tsp. Black pepper
1 teaspoon White Horseradish
1 tsp. Dry Mustard
4- 6 ounces of White Vinegar
6- 8 ounces Vegetable or Cooking Oil
Cut slits into the meat on both sides. (about 1/3 of the way through and 1/2 an inch apart) Cover meat with marinade, and put in refrigerator to sit. ( Overnight is optimal, but the longer the better, at least 2-3 hours minimum)
Place on hot grill until desired doneness. Spread leftover Marinade across the meat often while grilling! Yum- Yum!!
Barefoot Bob's Shrimp Scampi with Linguini
Over the years I have tried many a recipe for Shrimp Scampi. And let me tell you, it felt like a Goldilock's nightmare from hell. This one was too lemony, this one the sauce was too thin, this one did not have enough garlic, this one had enough parsley in it to the point you thought it was pesto. But THIS one, ( my recipe) that i FINALLY developed after years of trial and error, was just right! Linguini or Angel Hair work the best with this recipe.
2 tsp. Kosher Salt ( or to taste)
3/4 pound Linguini
4 1/2 Tablespoons Unsalted Butter
2 1/2 Tablespoons Extra Virgin Olive Oil ( I use Colavita)
6 cloves of garlic, finely minced or passed through a garlic press
1 pound large shrimp ( about 16) peeled, deveined, and tales removed. (I use frozen most of the time, just thawed out and rinsed)
1/4 tsp Freshly Finely Ground Black Pepper
1/3 cup chopped flat leaf Italian Parsley
1/2 lemon, zested
The juice of one freshly squeezed lemon
1/8 tsp. Red Pepper Flakes
Prepare Linguini according to package directions. Reserve some of the cooking liquid. ( use at least 1 tablespoon of kosher salt in the water while cooking the pasta, i add more salt) In a saute pan, melt 3 tablespoons of the butter and olive oil over medium low heat. Now, here is my personal little trick to making the sauce a little thicker which is the way I enjoy it... melt your butter first, then slowly drizzle in your oil into the butter a little bit at the time, like you are making a mayonnaise... this emulsifies and thickens the sauce. Add garlic, saute for one minute until garlic is fragrant. Add the shrimp, 1 1/2 tsp. of Kosher Salt, and the black pepper. Saute until shrimp turn pink and are cooked ( about 5 minutes for fresh and 2-3 minutes for thawed frozen shrimp) Remove from heat, add parsley, lemon zest and lemon juice and red pepper flakes. Toss in drained, hot pasta (there maybe some leftover). Put in a small amount of the pasta water, just a little, toss to combine, check for seasonings and serve hot!
2 tsp. Kosher Salt ( or to taste)
3/4 pound Linguini
4 1/2 Tablespoons Unsalted Butter
2 1/2 Tablespoons Extra Virgin Olive Oil ( I use Colavita)
6 cloves of garlic, finely minced or passed through a garlic press
1 pound large shrimp ( about 16) peeled, deveined, and tales removed. (I use frozen most of the time, just thawed out and rinsed)
1/4 tsp Freshly Finely Ground Black Pepper
1/3 cup chopped flat leaf Italian Parsley
1/2 lemon, zested
The juice of one freshly squeezed lemon
1/8 tsp. Red Pepper Flakes
Prepare Linguini according to package directions. Reserve some of the cooking liquid. ( use at least 1 tablespoon of kosher salt in the water while cooking the pasta, i add more salt) In a saute pan, melt 3 tablespoons of the butter and olive oil over medium low heat. Now, here is my personal little trick to making the sauce a little thicker which is the way I enjoy it... melt your butter first, then slowly drizzle in your oil into the butter a little bit at the time, like you are making a mayonnaise... this emulsifies and thickens the sauce. Add garlic, saute for one minute until garlic is fragrant. Add the shrimp, 1 1/2 tsp. of Kosher Salt, and the black pepper. Saute until shrimp turn pink and are cooked ( about 5 minutes for fresh and 2-3 minutes for thawed frozen shrimp) Remove from heat, add parsley, lemon zest and lemon juice and red pepper flakes. Toss in drained, hot pasta (there maybe some leftover). Put in a small amount of the pasta water, just a little, toss to combine, check for seasonings and serve hot!
Pani (Sticky) Chicken or All Virgins please report to the altar for further instructions!
What the hell is Pani? Well, after all these years (although I'm convinced right now, this is not the meaning that my mom and Uncle Bill meant) Pani is the plural form of the Czech word panna meaning "Virgin". So here we have it... Virgin Chicken! I REALLY have to call or email Billiam of Tell ( Uncle Bill) and ask, what I suspect is it was supposed to maybe mean something closer to Bosia ( there goes my bad polish spelling again that google is not helping me with) All I know is that Virgin Chicken Pan Drippings make some of the best gravy around! The skin is crisp, sticky and the meat is incredibly moist. And according to mom's cookbook, this recipe comes from the kitchen of Uncle Bill!
Brown chicken pieces in Canola oil or Crisco. Move chicken to baking pan, add a LITTLE bit of water to pan drippings in fry pan, stir, pour pan juices over the chicken. Cover with foil and bake at 350 degrees for 60 to 90 minutes, depending on size and amount of chicken.
* I NEVER remember mom making it this way. She used to take the raw chicken, throw it on a pan, no foil, MAYBe put a little butter on each piece, used a little season salt and MAYBE garlic powder, a little pepper if she was in the mood, sprinkled on top of the chicken and put it in the oven at 350 degrees until the juices ran clear from the chicken!
** Take 4-6 T. of the drippings from the baking sheet (depending on how much gravy you want to make) put in a sauce pan with equal amounts of flour making a roux. Cook the roux until the blonde stage. ( or until the flour smell goes away and it smells almost nutty) Add 2 chicken bouillon cubes or chicken base to taste or add chicken broth ( or water if using base or bouillon) until you have a nice gravy consistency. Add salt and pepper to taste. Turn on low and simmer 5- 10 minutes, adding more liquid if needed. If you want a richer gravy, add a little cream or half and half near the end. Put dry or fresh parsley in for flavor and color. Also a squeeze of fresh lemon juice is nice as well, to taste. Serve this dish with white rice and green beans.
Brown chicken pieces in Canola oil or Crisco. Move chicken to baking pan, add a LITTLE bit of water to pan drippings in fry pan, stir, pour pan juices over the chicken. Cover with foil and bake at 350 degrees for 60 to 90 minutes, depending on size and amount of chicken.
* I NEVER remember mom making it this way. She used to take the raw chicken, throw it on a pan, no foil, MAYBe put a little butter on each piece, used a little season salt and MAYBE garlic powder, a little pepper if she was in the mood, sprinkled on top of the chicken and put it in the oven at 350 degrees until the juices ran clear from the chicken!
** Take 4-6 T. of the drippings from the baking sheet (depending on how much gravy you want to make) put in a sauce pan with equal amounts of flour making a roux. Cook the roux until the blonde stage. ( or until the flour smell goes away and it smells almost nutty) Add 2 chicken bouillon cubes or chicken base to taste or add chicken broth ( or water if using base or bouillon) until you have a nice gravy consistency. Add salt and pepper to taste. Turn on low and simmer 5- 10 minutes, adding more liquid if needed. If you want a richer gravy, add a little cream or half and half near the end. Put dry or fresh parsley in for flavor and color. Also a squeeze of fresh lemon juice is nice as well, to taste. Serve this dish with white rice and green beans.
Crisp Crusted Baked Chicken
This recipe I found actually at Grandma and Grandpa Millas's house. It came out of a collection of recipe cards that granny was not using and were put to the side. I saw this recipe, showed it to Mom, she said, Yes lets try it, we did, and made it for many many years. Its a bit messy to make, but well worth the effort.
1 cut up chicken
1 egg
2 T. Milk
1 cup (or more if needed) Instant Mashed Potato Flakes
1 teaspoon Garlic Powder ( I added a little more for taste, probably closer to a teaspoon and a half)
1/4 cup Kraft Grated Parmesan Cheese ( the powder out of the plastic bottle)
1/2 to 1 cup of butter melted ( or margarine)
Pre heat oven to 400 degrees
Pat chicken dry. Melt your butter and put in a bowl. Beat egg and milk together in a bowl. In another bowl mix potato flakes, garlic powder and Parmesan Cheese. Roll chicken first in egg mix, then potato flake mixture. Roll chicken in butter and place skin side up on a baking sheet. Bake at 400 degrees for 40 to 45 minutes or until juices run clear.
1 cut up chicken
1 egg
2 T. Milk
1 cup (or more if needed) Instant Mashed Potato Flakes
1 teaspoon Garlic Powder ( I added a little more for taste, probably closer to a teaspoon and a half)
1/4 cup Kraft Grated Parmesan Cheese ( the powder out of the plastic bottle)
1/2 to 1 cup of butter melted ( or margarine)
Pre heat oven to 400 degrees
Pat chicken dry. Melt your butter and put in a bowl. Beat egg and milk together in a bowl. In another bowl mix potato flakes, garlic powder and Parmesan Cheese. Roll chicken first in egg mix, then potato flake mixture. Roll chicken in butter and place skin side up on a baking sheet. Bake at 400 degrees for 40 to 45 minutes or until juices run clear.
Spanish Garlic Shrimp
Once upon a time, I had the honor of knowing a lovely lady by the name of Audrey. Audrey and her husband hired me to come do personal cooking for them. More specifically for her husband , while she went away for a while to have surgery done that involved a long recovery process outside of the home. After Audrey returned, I stayed with them for about another month. During that time, I learned a lot about personal kitchen organization from Audrey, as well as some delightful recipes that I will share here. I sadly could no longer continue my employee with them because the husband's health took a turn for the worst, and it was no longer financially beneficial for them to keep me. This first recipe is sort of along the vein of Shrimp Scampi, but a ton more flavor!! Do not be shy and not add dill, parsley and butter to your rice. It adds a tremendous amount of flavor.
Spanish Garlic Shrimp
2 tsp. Extra Virgin Olive Oil
1 cup chopped Onion
1 cup chopped Green Bell Pepper ( or red could work nicely)
2 Tablespoons minced Garlic
2 Tablespoons Fresh Lemon Juice
3 Tablespoons Sherry ( or water, seafood stock or chicken broth will do)
mixed with 2 Tablespoons of Flour
1/4 teaspoon Paprika
1/4 teaspoon Kosher Salt
1/4 teaspoon Pepper
1 1/2 pounds Frozen, peeled, Large Shrimp, Thawed and rinsed.
1 small package of wild mushrooms, cleaned.
Heat oil in a skillet, add onion and bell pepper. Saute for 4 minutes. Add Garlic, saute till fragrant. Stir in remaining ingredients except the shrimp and mushrooms. Add Shrimp, Wild Mushrooms and saute until cooked through.
Serve with hot white rice. To the rice add Butter, Dill, Parsley and salt! Enjoy!!
Spanish Garlic Shrimp
2 tsp. Extra Virgin Olive Oil
1 cup chopped Onion
1 cup chopped Green Bell Pepper ( or red could work nicely)
2 Tablespoons minced Garlic
2 Tablespoons Fresh Lemon Juice
3 Tablespoons Sherry ( or water, seafood stock or chicken broth will do)
mixed with 2 Tablespoons of Flour
1/4 teaspoon Paprika
1/4 teaspoon Kosher Salt
1/4 teaspoon Pepper
1 1/2 pounds Frozen, peeled, Large Shrimp, Thawed and rinsed.
1 small package of wild mushrooms, cleaned.
Heat oil in a skillet, add onion and bell pepper. Saute for 4 minutes. Add Garlic, saute till fragrant. Stir in remaining ingredients except the shrimp and mushrooms. Add Shrimp, Wild Mushrooms and saute until cooked through.
Serve with hot white rice. To the rice add Butter, Dill, Parsley and salt! Enjoy!!
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