Category Archives: Recipes

Cannellini Bean And Italian Sausage Soup

I always have Sweet Italian Sausages in my deep freeze at the ready. 

I was watching a video by Chef John on Food Wishes; he was making this Stew he called it. HMMM, I’ve got those ingredients and I love Soup, anytime!  

Cannellini Bean & Italian Sausage Soup 

Makes 3 nice sized bowls of Soup

2 Sweet Italian Sausages, casing removed  

2 15oz. cans Cannellini Beans, drained and partially rinsed 

¼ C. Dry White Wine, divided  (please don’t use Cooking Wine-use stuff that’s drinkable)

½ C. Sweet White Onion, chopped 

2 Garlic Cloves, minced (about 2 tsp.)

1 Qt. Chicken Stock/Broth (homemade if you’ve got it is best)

1 Qt. Water 

1 Bay Leaf 

1 small piece of leftover Parmesan Cheese Rind *

1 C. frozen Spinach 

Salt & freshly ground Black Pepper to taste 

Using your fingers, combine the Sausage and 2 tablespoons of Wine in a bowl. 

Place a Dutch Oven over medium-high heat, add the Sausage to the dry pot and break up the meat into bite-sized pieces with a wooden spoon.  Brown the Sausage. 

Add in the Onions, stirring well to coat them in the Sausage renderings; cook until they are translucent. 

Add the Garlic and sauté until fragrant. 

Deglaze with pot with the other 2 tablespoons of Wine, scraping up all of that lovely fond. 

With a Potato Masher, smash ½ of one of the cans of Beans in a bowl and add that, along with the rest of the Beans to the pot. 

Pour in the Water and Chicken Stock/Broth, add the Bay Leaf, Spinach, Cheese Rind and a good grind of Black Pepper. 

Stir well and bring to a boil over high heat; reduce to a simmer and let the soup bubble for 15 minutes. 

Taste and adjust the seasoning with Salt & Pepper. 

Serving suggestion: Drizzle some really good Olive Oil over the top of your bowl of Soup, along with some grated Parmesan Cheese. 

Remember, a recipe is simply someone else’s idea, take it and make it your own.    

Cook for your friends and family!   

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.   

MAHALO! 

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No-Bake Meyer Lemon Cheesecake Mousse Cups

I went looking for something new and different to take to my Neighborhood Gal Pals Afternoon Card Game and I found this idea for a sweet treat. I already had these 6-ounce disposable dessert cups at Dollar Tree, but Mason Jars are a great larger serving size for the family. 

No-Bake Meyer Lemon Mousse Cups 

Makes 8-Half Pint Mason Jars or 12-6 ounce Dessert Cups  

Ingredients for the Mousse

2 C. Non-dairy Whipped topping (aka Cool Whip) 

1 C. Meyer Lemon Curd 

12 oz. Cream Cheese, room temperature 

1 tsp. Vanilla Extract 

1 C. Powdered Sugar 

Ingredients for the Graham Cracker Crumb

½ C. Graham Cracker Crumb or 4 full sheets of Graham Crackers, crushed well 

2 Tbsp. Granulated Sugar 

2 Tbsp. Butter, melted  

In a large bowl, beat the Cream Cheese with a mixer until soft and fluffy. 

Add the Meyer Lemon Curd and combine well. 

Fold in the Non-dairy topping, set aside. 

In another bowl combine the Graham Cracker Crumb. 

To assemble

Spoon the Mousse filling into a large zip-top baggie and clip one of the corners, creating a piping bag. 

In each jar/dessert cup, start layering crumb-filling-crumb, etc to the desired finish, ie for the ½ pint jars create 3 layers of Crumb and 2 layers of Mousse & for the dessert cups only 2 layers of Crumb to 1 layer of Mousse. 

Cover loosely with plastic wrap and chill until you’re ready to serve. 

Cook for your friends and family!  

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.  

MAHALO! 

Easy Salmon Poke

For Christmas Eve Dinner, I make my version of the American-Italian Style Feast of the Seven Fishes.  I had never heard of this before meeting my DH. 

On one of our visits back East to see his family, we were fortunate enough to go during the Holiday Season.  My Sister-In-Laws banded together and made the meal the way that their family does it.  Neither DH nor myself could eat very many of the dishes because we have Seafood allergies.  The following year I decided that I would do it my way and have done so ever since. 

This year, DH requested that we try a different dish, one that I have never made, but okay.

Let’s give this a whirl. 

On our last trip back home to Hawaii, I brought back this bottle of Poke Sauce, HMMMM!  

Easy Salmon Poke 

2 servings 

1 6–8 ounce Salmon Fillet, ½ inch dice 

2 Tbsp. Sweet White Onion, finely minced 

2 Tbsp. Green Onions, sliced on the diagonal, divided Greens & Whites 

¼ tsp. Alaea Hawaiian Salt (you can use regular Sea Salt too) 

¼ tsp. Crushed Red Pepper Flakes 

2 Tbsp. Tanioka’s Shoyu Poke Sauce *  

¼ tsp. Sesame Oil 

1/4 package Noh’s brand Poke Mix Ogo Seaweed-optional, but really worth the effort **

¼ tsp. each Toasted & Black Sesame Seeds 

In a bowl, gently combine all of the ingredients, excluding the Green Onion tops. 

** If using the Ogo Seaweed, follow the packages direction and soak it in water for a few minutes and then squeeze it dry, breaking it up into small pieces.

Cover and chill until ready to serve. 

For service, transfer the Salmon Poke to a lovely bowl and top with the reserved Green Onions and a bit more Sesame Seeds. 

Isn’t that pretty? 

This can be served as a Poke Bowl, aka serve the cold Poke over hot steamed White Rice. 

*I know that not everyone has access to premade Poke Sauce, so I’ll add an easy one that you can make at home. 

Auntie’s Easy Shoyu Poke Sauce 

2 Tbsp. Soy Sauce 

¾ tsp. granulated Sugar 

½ tsp. Fresh Ginger, finely grated and include any juice 

½ tsp. Fresh Garlic, finely minced and include any juice 

¼ tsp. Sesame Oil 

Combine all of the ingredients in a bowl until the Sugar is dissolved. 

** Noh brand Poke Mix is so handy. I either bring it back with me from Hawaii or Las Vegas or I order it online. It makes your Poke taste that much more true to how we make it in Hawaii. The reason why I say it’s worth the effort is in that package has not only Ogo Seaweed from Hawaii, but Hawaiian Alaea Salt and Chili Pepper as we call it. I never use the entire package, because I make small batches of Poke, so I keep the leftovers in a Spice Jar.

Remember, a recipe is simply someone else’s idea, take it and make it your own.   

Cook for your friends and family!  

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.  

MAHALO! 

Cream Cheese And Chives Soufflé Ala Jacques Pépin 

I’m always looking for different lunch ideas, and I was watching Jacques Pépin on You Tube make this recipe. 💡

I had some fresh Chives in the vegetable bin of the `fridge that I know desperately needed to get used up before it went south on me. I also had a brick of Cream Cheese … let’s get cookin’ !!!

Cream Cheese And Chives Soufflé Ala Jacques Pépin 

1 Tbsp. Butter, softened 

2 Tbsp. grated Parmesan Cheese

8 oz whipped Cream Cheese (spreadable cream cheese works too), softened 

1 Egg, beaten

3 Tbsp. freshly chopped Chives 

Salt and freshly ground Black Pepper to taste 

Preheat the oven to 400°F  

Whisk the Egg into the Cream Cheese very well

Stir in Salt, Pepper, and Chives  

Butter the insides of two 1 cup ramekins

Coat the Buttered ramekins well with the grated Parm, pressing it into the Butter, all around-bottom and sides

Spoon the Cream Cheese mixture into the ramekins 

Put the ramekins on a foil lined sheet pan 

Bake for 20-25 minutes, until the Cream Cheese mixture is set and browned a bit on top 

Serve in the ramekins. It will deflate a bit as it cools; they can be served unmolded 

This was an absolutely lovely lunch that I served with a small Green Salad, topped with some of my homemade Three Bean Salad. I liked the textural difference of the soft Soufflé and the Parmesan crust on the outside. I think the only thing that was missing was a nice glass of dry White Wine. 😉

*Cook’s note: If you can’t find whipped or spreadable Cream Cheese, you can always use just a regular block Cream Cheese and whip it well before starting this recipe, that’s what I did.

Also, try one of the Cream Cheeses that already has goodies added to it.  I saw a Garlic & Herb, Garden Vegetable, or add-in what you have on hand, Dill, Green Onions … the sky’s the limit. 

Remember, a recipe is simply someone else’s idea, take it and make it your own.  

Cook for your friends and family! 

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded. 

MAHALO! 

Bacon Wrapped Lil Smokies

You already know that I hang around with a bunch of Gals here in my neighborhood and we get together at each others homes for Wine Food and Game Afternoons.

I always make something to bring and share with everyone, this particular afternoon was no different.

YUM!

This was a sample plate, `cuz ya know, I gotta do a quality check 😉

This snack is very simple to prepare and fun to eat, with or without toothpicks, but then anything on a toothpick is good, right?

Bacon Wrapped Lil Smokies

14 slices bacon 

1 (14-oz.) package Lil Smokies (mini smoked hot dogs) 

1/4 cup brown sugar 

2 tablespoons honey 

1/4 teaspoon garlic powder  

42 toothpicks 

Preheat oven to 400°F. Line a baking sheet with parchment paper. 

Cut each piece of bacon into thirds. 

Wrap each of the Sausages in a piece of Bacon. Insert a toothpick all the way through each one to hold the Bacon in place. Transfer to the prepared baking sheet.  

In a bowl, stir together Brown Sugar, Honey, and Garlic Powder. Top each of the Lil Smokies with 1/4 teaspoon of the Sugar mixture.  Bake until bacon is cooked through, 25 to 30 minutes. 

I served these up to the Gal Pals on a big ole’ platter with a coupla different dipping sauces, BBQ, Honey Mustard and Ketchup… all store bought. 😀 Do I need to tell you that they were a huge hit? ⭐

Remember, a recipe is simply someone else’s idea, take it and make it your own.

Cook for you family and friends!

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

What To Do With Leftover Turkey

I like to buy those Jennie-O Turkey Breast Tenderloins. They’re so simple to prepare and I wind up with a good amount of leftovers.
HMMM…
I was trying to dream up something different to do with those leftovers and came up with this

Make something like a Turkey Pot Pie filling, but instead of putting it between Pie Crust, serve it over Buttered Eggs Noodles.

Very delicious!

Cook for your family!

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Loaded Potato Soup

I know it’s not exactly soup-season, but I eat all kinds of soup year round.
I was seeing a bunch of different versions of Loaded Potato Soup and I thought I’d give it a go. 

Auntie Doni’s Loaded Potato Soup

3oz. Bacon, roughly chopped
1/3 C. White or Sweet Onions, chopped
32oz. Chicken Broth
1 lb. Russet Potatoes, peeled & cubed (about 2 medium sized `spuds)
2 1/2 Tbsp. Butter
2 1/2 Tbsp. All-Purpose Flour
1 C. Milk (whole Milk works best)
1/4 tsp. each Salt & Black Pepper
1/4 C. Sour Cream (full fat please)
2/3 C. Cheddar Cheese, shredded
3 Tbsp. Green Onions, chopped

Crisp the Bacon in a skillet; reserve 2 Tbsp. of the drippings and set the cooked Bacon aside.
In the same skillet, sauté the White Onions over medium heat with the reserved Bacon fat, until just tender. Save the pan, you’ll use it again.

In a Dutch Oven, mix in the cooked White Onions along with the Broth and Potatoes. Bring to a boil; reduce the heat to a simmer and cook until the Potatoes are fork tender, about 10 minutes. Scoop out most of the Potatoes and set aside.

In that skillet that you didn’t wash out yet, melt the Butter over low heat; whisk in the Flour until smooth. Cook this for about a minute, stirring constantly.
Now slowly add half of the Milk, again, whisking constantly. Once combined, add this roux to the Broth mixture, stirring constantly.
Add the remaining Milk, as well the S&P. Cook over medium heat, yet again, stirring constantly, until your Soup is thickened and bubbling.

Here’s the last step: *Stir in the reserved Bacon, Potatoes and the last three ingredients. Continue to cook, stirring occasionally, until everything is heated and the Cheese is melted.

*Optional: reserve half of the Bacon, some of the Cheese as well the Green Onions to top each bowl of Soup

** Cook’s Note: This Soup will keep in the `fridge for 2-3 days, but can not be frozen. Add ins could be Chopped Clams, Corn, Sweet Bell Peppers, Pablano Peppers, Ham … The sky’s the limit!

This makes alot of Soup, more than I can finish before it goes south on me. So what do I always do?
Share your food!

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Three Bean Salad, My Way

My mother just loves Three Bean Salad and always had a coupla cans of the stuff in her kitchen cupboard as I was growing up.
We mostly would eat it in the Summer, chilled, as a side dish to pretty much anything my Dad grilled. 

Pro tip: try this Three Bean Salad with Fried Chicken. 

Not so long ago, Mom was saying that she could no longer find her Three Bean Salad in the Mega-Mart. So being the good daughter that I am, I did a search on the WWW and found this recipe:

Home Canned Three Bean Salad – Preserved Home

The first time I made this, I did a half batch and it was gone in nothing flat!
So today I made a second round, this time a full recipe and got 7 pints.

This time I switch it up a bit and rather than adding Green Bell Peppers I sliced up some Sweet Mini Bell Peppers, YUM!

Also, I used canned Beans, but fresh Green Beans. Oh and I used Extra Virgin Olive Oil, `cuz that’s what I keep in my pantry.

Total time from start to done was about 3 hours.
You want to give yourself ample time when home canning anything, don’t try to rush it.

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Meatless Quesadilla For Lunch

I was hunting around the kitchen for a different sort of dish for lunch for myself. I found about a half a cup of canned Black Beans that I had stashed in the deep freeze, along with some Trader Joe’s Fire Roasted Corn, Hatch Green Chiles and some Flour Tortillas from my local Carniceria.

A Meatless Quesadilla!


I’m thinkin’ y’all don’t need a recipe per se for this dish, but for those of us who do …

Auntie Doni’s Meatless Quesadilla

2 large Flour Tortillas (our’s are about 9inches or so)
1/2 C. canned Black Beans, rinsed and drained well
1/2 C. frozen Trader Joe’s Fire Roasted Corn, thawed & drained (or any one you have on hand)
1/4 C. Green Chiles, chopped and drained well
1/2 – 3/4 C. Sharp Cheddar Cheese, shredded (you choose what you like)

In a dry 10 inch skillet, heat over medium-high until it’s good and hot.
Place one of the Tortillas in the pan, cover with the rest of the ingredients, starting and ending with the Cheese.
Place the second Tortillas over it all, pressing it down gently with a spatula.
Once the Cheese starts to melt on the bottom, carefully flip and toast the other side.
Remove to a cutting board and slice into either 6 or 8 pieces.
Plate and serve with your choice of toppings, or not. I just used more Cheese, `cuz there’s never too much Cheese for me! I would have loved some sliced Avocado, Sour Cream and Salsa 

I think next time I make myself a Quesadilla, I’m going to use this:


along with some shredded Chicken 

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Never Have I Ever Made ~ #4 … Chocolate Truffles

I am one of those odd folks, who really does not care for Chocolate all that much 

I saw this recipe on Pinterest for Truffles made with Dove Promises!
I thought, what the heck, let’s try this.

We’ve been invited for a Couples Board Game Night, and you know me, I always take a snack for the entire class 

 

Basic Chocolate Truffles

9 oz. Dove Promises, unwrapped
1/3 C. Heavy Cream (sometimes it’s called Whipping Cream)
1 tsp. Vanilla Extract (or a nice liquor is nice too, like Kahlua)

Combine the Chocolate Candies and Cream in a small saucepan and heat over medium-low, stirring constantly, until the Chocolate is fully melted.
Remove from the heat and whisk in the Vanilla, keep whisking til you have a smooth texture.
Cover the surface of the Chocolate with plastic wrap and refrigerate for 2-3 hours or until firm.
Using a small disher, scoop out little balls onto a parchment lined sheet pan.
Roll each Truffle in the palms of your hands, gloves are very helpful here!

 

Set out in small plates, whatever types of coatings that you want to roll your Truffles in.
Once coated, refrigerate covered until you’re ready to serve.
These will keep in an air-tight container in the `fridge for about two weeks.
Or freeze them in a zip-top bag for up to three months.

So there’s chopped & toasted Macadamia Nut rolled Truffles, toasted Coconut Flakes and Health Bar Chips… our hostess is a self proclaimed “Chocolate aficionado” as she says 

This tray was history in no time flat! 

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!