Sunday, August 23, 2015

Quick and Easy Sausage Bread Pizza - 13 Tube of Sausage Upgrades


Do you ever just stare into the abyss of your refrigerator and just want something quick easy and... well quick is probably the most important.

I happened to have a loaf of Sourdough bread, but a French Baguette works, almost any type of bread that has a little heft to it.  Sadly, justa slice of white bread, this doesn't work as well.

About the only trick is to be sure to toast the bread slightly... Just a quick 5-10 minutes in the oven while you are browning the sausage.

And once again, watch those sales.  I had a good run of luck in my garden this summer and have plenty of fresh made tomato pasta sauce.  But just a simple on sale jar of Ragu (pantry shopping, saves money) works just fine.

And of course those bulk tubes of sausage... $3 or $4 when not on sale but about once every three or four months... $1 a tube!  I get 20 at a time when they are cheap and use them a LOT!

SO, here you go, start to finish about 15 minutes, always a crowd pleaser, kids LOVE these and no fuss dinner from the Abyss!


OK... Here's what I did...

Sausage Bread Pizza


Ingredients
  • 6 Slices Sourdough Bread, Can use a long French Baguette, sliced thin, slightly toasted to make appetizer size rounds
  • 2 TBS for each Slice Tomato Sauce
  • 1 Pound Browned Bulk Sausage (divide evenly)
  • 1 Cup Shredded Cheese
Cooking Directions
  1. This is very very simple... Only trick is to slightly toast the bread on one side before assembly (6 minutes on only 1 side laid out on a cookie sheet 350 degree oven).
  2. top the toasted side with a bit of Tomato Sauce (Fresh made, canned or store bought).
  3. Top that with crumbles of browned and drained sausage
  4. Top that with the shredded cheese
  5. Bake in the 350 degree oven for about 10 minutes until the cheese has melted
  6. Serve warm and ENJOY!


******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

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Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, August 22, 2015

San Marzano Tomato Sauce - 52 Authentic Italian Recipes CROCK POT EASY Canning Ideas


You can not get far in Italian Cooking without a good basic Tomato Sauce or Red Gravy or in Italian... "Salsa di Pomodoro alle erbe"...

I'll never forget the first time this Midwestern farm country boy first heard tomato sauce called a gravy.  My good friend Mario Russomano (I think he was Italian... Just kidding, North Jersey Italian through and through) was commenting on a restaurant pasta sauce and comparing it to his mothers' gravy.  Having grown up with jars of Ragu, I was astounded that anyone would bother with making their own from scratch.

Well, welcome to astounding...

I am a bit of a home gardener.  For the last 5 or 6 years I have been growing and harvesting a variety of tomatoes... Beefsteak, Heirloom, Roma and more.  But the most consistent, most plentiful plants have been my San Marazano variety.  These are the variety of tomatoes you see on the cooking shows.  And for good reason.

This is my second batch of sauce I have made this year from my plants.  Pretty sure I will get another batch before winter shuts me down.

SO, 5 plants this year, over 25 jars of sauce for the year... even enough to gift to friends!


 OK... Here's what I did...

San Marzano
Herbed Tomato Sauce 
"Salsa di Pomodoro alle erbe"
for Pasta Pizza or Cooking,
Slow Cooker, Crock Pot Recipe


Ingredients
  • 3 TBS Olive Oil
  • 1 Large Onion, Chopped
  • 1 Medium Bell Pepper, Core and seeds removed, Chopped
  • 2 Cloves Garlic, Peeled and minced
  • 2 Gallon Bucket filled with San Marzano Tomatoes, tomatoes then tips cut off, seeds and inner membrane removed
  • 2 Small (6 OZ) Cans Tomato Paste
  • 1/2 Cup Red Wine
  • 2 TBS Chopped fresh Oregano
  • 2 TBS Chopped fresh basil
  • 2 TBS Chopped fresh Rosemary
  • 3 TBS Chopped fresh Thyme
  • 1 Large Pinch Salt
  • Several turns of a Pepper Grinder to taste
  • 2 TBS Balsomic Vinegar
Cooking Directions
  1. Break out a 6 Quart Slow Cooker, set on Low
  2. But first, in a large Saute pan or skillet, heat the Olive Oil over medium heat.
  3. When hot and just starting to smoke, add Onions and peppers and saute for about 6 minutes, stirring occasionally until the onions begin to turn translucent.
  4. After 5 minutes, add the garlic and continue to cook for ONLY 1 minute more to release the garlic oils.
  5. Transfer the vegetables into the slow cooker. Add the tomatoes
  6. Stir in the wine and stir to mix everything.
  7. Add the spices, stir one more time, close the lid and leave the cooker closed for 8 hours.
  8. After 8 hours, open the lid and use a hand blender to puree the sauce. If you do not have a hand blender you can puree in batches in a blender or food processor.
  9. Add the Tomato Paste to your liking.  I like a thick sauce so I use two cans of paste to thicken the sauce.
  10. Now, add the final ingredient some sweet Balsamic Vinegar, mix well
  11. Taste the sauce and add more salt or pepper if needed.  Be careful to not over salt as this sauce will may be used to season already salted food.  Better too little than too much.
  12. Return to the slow cooker, set it on low and slow simmer another 8 hours (I do mine overnight, nearly 24 hours total).  A LONG slow cook will release the natural sugars in the tomatoes.
  13. Serve over pasta, as a pizza sauce, or cooking sauce. Store fresh in the refrigerator for up to 2 weeks, or freeze immediately in plastic freezer bags, 2 cups worth is ideal.
  14. Or store in canning jars.  DO a water bath for long term storage.
  15. ENJOY!
Nice and thick and rich!!!

I make this often, never being without a jar in my fridge for a quickie pasta meal or pizza.  It really takes very little hands on work and the rewards are Worth the world!  So many uses.

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

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Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Friday, August 21, 2015

SALTED CARAMEL Apple Pie - BEST APPLE PIE EVER! - 52 Church PotLuck Dishes Catering Cakes and Pies


It's still the middle of August, but just the other night we slept with the windows open and an extra blanket on the bed.  Lows got into the low 50;s and there was a nip in the air.  Almost Fall...

Almost time for APPLE PIES!!!

And I do love apple pies!  But I also recall days of yore (50 years of yore) when Maurie's of Pekin Illinois  (local card shop, comic book store, book store PLUS an AMAZING selection of hand made candies) featured Caramel Apples for a limited time during the fall.  I just did a quick google search and was excited to see that Maurie's was not only still in business, but still had that amazing candy counter!  Once again, slapped in the face with nostalgia!  They even featured a photo of the process... same 50 year old kitchen I remember.  And except for the big copper pot gives me hope of one day trying to replicate the culinary nostalgia... But I digress.

My Days of Yore fondest memories were of the rare occasions when I could get my hands on one of their taffy apples... Thick layers of caramel around some of the biggest and best apples of the season.  What a treat!

Well, this pie comes close.  LOADED with caramel sauce inside wrapped around wonderfully seasoned apples.  Then comes the modern(?) addition of Sea Salt to bring out the flavor even more!

This recipe makes two pies, or do as I like to do and bake the "Pies" as one large casserole dish.  Works perfect and is easier to serve.  I have added this to my catering menu plus taken these to more than one Church PotLuck style event.

I have even just loaded a tray up and taken this to a FootBall Tailgating event.  I was grilling.  When the coals were done cooking the meat I simply plopped the already cooked and cooled casserole dish on the grill the cooling coals were still hot enough to heat the pie just enough.  This was a HUGE hit at the tailgate!  Of course would have been just as good cold, but I imagine I will be taking and serving this warm in colder football weather.

Just can not recommend this enough... in fact, in my  opinion, this is indeed the

WORLD's BEST APPLE PIE!



 OK... Here's what I did...


Salted Caramel Apple Pie - WORLD's BEST 

APPLE PIE



Ingredients
  • FOR THE PIE CRUST
  • Use your favorite (2 Crust) Butter Pie Crust recipe (Divided, save 1/4 for decoration)
  • FOR THE SALTED CARAMEL
  • 2 Cups White Sugar
  • 1/2 Cup Water
  • 2 Sticks (1 Cup) Butter
  • 1 CUp Heavy Whipping Cream
  • 3 tsp Coarse Sea Salt
  • FOR THE APPLE PIE FILLING
  • Zest and Juice from 6 Medium Lemons
  • 12 Medium to large Apples
  • 2/3 Cup Sugar in the Raw (Can use Brown Sugar)
  • 1/4 Cup Flour
  • 1 tsp Cinnamon
  • 1 tsp Allspice
  • 1 tsp Nutmeg
  • Optional - Several Dashes Angostura Bitters
  • FOR THE ASSEMBLY
  • 1 Large Egg (Beaten)
  • Raw Sugar for sprinkling on top
  • Additional Coarse Ground Sea Salt for sprinkling on top
Cooking Directions
  1. FOR THE PIE CRUST...
  2. Prepare your pie crust recipe (Use THIS ONE if you don't have a favorite). Cut about 1/4th off and save for the accent topping.
  3. Roll the crust flat in a rectangular shape (use plenty of flour so nothing sticks to the rolling pin or mat). Prepare a large 9X13 Casserole dish (Spray). Transfer the pie crust to the Casserole Dish. Press to evenly distribute. across bottom. No need to worry about the sides.
  4. FOR THE SALTED CARAMEL
  5. Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.... This process can take awhile depending on the heat source (mine took 45 minutes). Keep an eye on it, keep stirring every couple of minutes. If the caramel begins to smoke, you've burned it and you'll have to start over. You will feel like it never turns, but it will.
  6. Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot. Whisk the final mixture together well over low heat and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.
  7. FOR THE PIE FILLING
  8. Zest and Juice the lemons into a large mixing bowl.
  9. Core, peel, and thinly slice the apples.
  10. Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.
  11. Next, In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.
  12. TO ASSEMBLE THE PIE
  13. Preheat oven to 400 degrees
  14. 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again.
  15. Roll out the remaining pie dough. Use your favorite decorative cookie cutter and cut out 12 medium large shapes. Arrange these on top of the apples. Brush with the egg wash, sprinkle mix of Salt and Sugar on the shapes.
  16. Bake the pie on a baking sheet bigger than the dish. The caramel will bubble up and spill over and burn on the bottom of your oven. Bake at the high 400 degree temperature for 20 minutes. THEN REDUCE THE TEMPERATURE to 325 and bake for an additional 40 minutes.
  17. Let pie cool for 20 minutes before slicing. Serve warm with fresh whipped cream or Ice Cream and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, August 20, 2015

BACON BACON BACON Football (Hawaiian Style) - 52 Grilling Time Secret Extras


So Pretty, gonna show it twice before I get to the recipe!


Not for the weak of heart (literally).

Pork, wrapped in pork, wrapped in pork!!!

And what a beautiful presentation!  and what a delicious Taste!  And while it sounds complicated to make (Look at the recipe, longest one I ever typed); in fact it is very simple...
Bacon lattice flat
add sausage on top... Flat
add "Mixins" (Pineapple, more bacon, sauce and seasonings... Flat
Roll, cook, glaze and ENJOY!

All that extra typing is simply hints to make this easier for you.

2 weeks to football season... 2 weeks to TAILGATING!  Just imagine slicing this up with a few MOINK BALLS.. Now that's a party!


OK... Here's what I did...


BACON BACON BACON Football (Hawaiian Style)


Ingredients
  • 2 Pounds Thick Sliced Bacon (Divided)
  • 1 Pound Tube Bulk Sausage
  • 1 Can (@15 Ounces) Crushed Pineapple in Heavy Syrup, drained but reserve 1/4 cup of the juice
  • 1/4 Cup Your Favorite BBQ Spice Rub (divided)
  • 1/4 Cup Your Favorite BBQ Sauce
Cooking Directions
  1. Set aside 18 slices of bacon.
  2. Then Cut the remaining slices into 1/4 inch pieces and fry until just barely cooked but most of the fat has rendered out. Drain on a paper towel, squeeze as much of the fat out.
  3. Next, make the bacon lattice. Lay out 9 pieces of bacon flat into a square (tight, edge to edge, turn so that the bacon is pointing away from (Perpendicular). Pull every other piece off (lets call the remaining 5 pieces GROUP A and the 4 you removed GROUP B), lay the first of the other 9 pieces across the edge of GROUP A then replace GROUP B on top of the first of the remaining 9 You should have the first of the 9 piece alternating with one of GROUP A on the bottom, followed by the next GROUP B piece on top, etc etc.. Makes sense??? Good, now pull GROUP A pieces from the top but stopping so that you do not disturb the first of the nine piece. Lay the SECOND of the nine pieces on top of the GROUP B slices. Then relay out the GROUP A flat. You should have the beginnings of a Lattice look. Repeat with remaining pieces of the nine until you have a lattice square of bacon.
  4. Next, you want a layer of Sausage. This is very easy, put the sausage into a gallon size zip lock bag, squeeze the air out and flatten to an even layer about 1/2 inch thick (a flat gallon size bag will be just a hair shy of the size of the bacon lattice square). Take a knife and cut the edges of the bag so you can peel the plastic off. Now put the flat of sausage on top of the flt bacon lattice (Flat and Even).... Easy Peasy!
  5. Next, drain the pineapple and again, squeeze to remove as much of the juices as possible, but, reserve the juices.
  6. Sprinkle the slightly cooked BACON chips over the sausage (Flat and Even).
  7. Now sprinkle the pineapple on top of the bacon (Flat and Even).
  8. Next, sprinkle all but 2 TBS of the RUB evenly over the pineapple.
  9. Drizzle 1/2 of the BBQ sauce evenly over the RUB
  10. OK, time to shape the BOMB.... Simply start at the bottom and gently but evenly roll the meat (GENTLY, if you force it, the insides squish out), ending with a tube shape with the bacon lattice covering the outside.
  11. You have a choice of cooking methods. Me, I like to smoke mine in my Weber Kettle style BBQ Grill. Indirect heat (coals on one side, no coals (and a drip pan half filled with water under the other side), temperature set about 225 degrees. Set the BOMB (Seam side of the lattice down) over the drip pan and cook. Measure the internal temperature (Several spots so you know you are measuring the temperature of the meat not the pineapple stuffing). Check temp after 1 hour and ever 15 minutes after. The BOMB is done when the thickest part register 160 degrees. ALTERNATIVELY you can cook in a preheated oven (225 degrees). best to set the BOMB (Still seam side down) on a grate over a pan so the bomb does not rest in the rendered fat. Same schedule, check after an hour and continue to check every 15 minutes until done (160 degrees).
  12. While the BOMB is cooking, over medium heat in a small sauce pan, mix the remaining BBQ Sauce, Pineapple Juice and Rub.  Stir to combine.  Add 1/4 Cup Brown Sugar and continue to occasionally stir to combine.  Gently simmer for 15 minutes.  Brush the glaze over the BOMB during the last 10 minutes of cooking.  DO NOT ADD BEFORE THE MEAT IS ABOUT 155 DEGREES OR THE GLAZE WILL  BURN.
  13. Allow the BOMB to rest for 15 minutes before slicing (I like to set it on a cutting board and show it off before slicing. As GREAT a presentation as it is, it loses a lot of WOW Factor once it is slices. Slice into 9 pieces (remember, nine pieces of bacon, slice between the bacon slices)... Makes a great main course or even a better sandwich!
  14. Serve warm and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, August 19, 2015

EASY Sweet and Spicy Habanero Pepper Jelly - 52 Small Batch Canning Ideas and Appetizers Recipes


Here it is, the myth- the legend- the dream ... The JELLY that is incredibly sweet yet deliciously spicy all at the same time!

It's PEPPER TIME around my house.  My plants bought back in May, grown easily in pots are coming in.  Honestly, I am not a fan of that HOT HOT HOT spicy nonsense that burns your mouth and nether-regions.  That's a game for teen age boys to truth or dare their way into bleeding gums (and nether-regions).  But I still grow a plants worth of Habanero Peppers just so I can make jelly.

I love having a few jars of this put up in late summer, but something that can be whipped out at a moments notice.  Open the jar, add a brick of cream cheese and crackers and instant appetizers!  And not just any... Sweet yet spicy, creamy with the crunch of the crackers.

And MEMORABLY DELICIOUS!

The recipe is easy to follow, not complicated at all and always sets up perfect!  A great way to start your way onto the path of jelly making!

ENJOY!


 OK... Here's what I did...


Sweet and Spicy Habanero Pepper Jelly


Ingredients
  • 3-6 Large Sweet Banana Peppers (Can use Orange Bell peppers... Even Green ones, but the jelly will change color)
  • 5 Habanero Peppers, stems, seeds and white membrane removed
  • 1-1/2 Cups Distilled White VInegar
  • 7 Cups Sugar Sugar
  • 9 Oz Liquid Certo Pectin
Cooking Directions
  1. Remove Seeds and Membranes from all peppers, rough dice peppers, being careful not to get the oils from the habanero peppers on your fingers... it BURNS!
  2. Put all Peppers and Vinegar into a blender and blend until smooth with tiny flecks of pepper floating in the liquid.
  3. Combine vinegar/Pepper puree with the sugar in a large non-corrosive pot, Bring to a boil then reduce to simmer and allow to simmer for 30 minutes, stirring occasionally (Make sure sugar has fully dissolved).
  4. Add Pectin and bring to a full rolling boil while stirring.
  5. Boil 1 minute. Remove from heat. Put in prepared sterilized jars and lids. Jelly will be safe in the refrigerator for up to 3 months (once opened, only for 1 week). Or use a water bath canning method and store for up to one year.
  6. .Serve chilled to room temperature as you would any jelly but works GREAT as an appetizer/dip when poured over a brick of cream cheese with crackers.
  7. And ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my very favorite Growing list of  "52 Small Batch Canning Ideas"!!!

I love Canning! Love the idea of it, Love having my own Jellies, Pickled produce, Sauces, Chutneys... All those pint, half pint, 4 Ounce jars,,, Even big quart jars of Spaghetti Sauce Lined up in my basement storage shelves.  Small batch means I can usually finish a project in no more than an hour of hands on work and usually less.  Easy DIY Projects that last a month or more... Great ideas for first time canners!

*************************************************************************
So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

  • In order to join you need to start following the group board as well as at least one of my boards.

  • And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest
  • Tuesday, August 18, 2015

    Sausage Hangover Hash from Leftovers - 52 Breakfast Ideas


    Oh Dear gods... Please make the pounding in my head go away...

    You don't have to be hungover to make this...

    But if you are, this does help.  Substantial, stick to your ribs... and just a little greasy food that will fill your stomach with something other than that leftover bile.

    This recipe is more of a simple, traditional hash with basic ingredients you’d find in any pantry. If you want to upgrade it to a restaurant-quality side, all you’d need to do is add a bit of herbs and some more variety to the mix.

    For instance, using purple potatoes instead of your standard Yukon gold potatoes would set it apart just from a visual aspect. Adding vegetables like zucchini, sweet potatoes or even cauliflower can also add an extra dimension to your plain old starchy potatoes. Honestly, you can just use up whatever is left in your fridge because hash is just medley of ingredients that have been crisped up. In the end you know you’re going to get something delicious.

    The meat is that staple of my freezer, the one pound tube of bulk sausage.  I am a huge fan of buying on sale.  Occasionally, about once every three months or so my locally low priced grocery store puts these babies on sale for just 99 Cents!  When they do, I buy 24 of them (that usually lasts for about 3 months)!  SO I am always looking for ways to upgrade tube sausage from just sausage and eggs to something a bit more spectacular!

    There's really no cure for a hangover... Aspirin, LOTS of water, a nap and something substantial, stick to your ribs... and just a little greasy will help!


     OK... Here's what I did...


    Sausage Hangover Hash
    from Tube of Sausage


    Ingredients
    • 1 Pound bulk Sausage... But feel free to substitute about any meat (LOVE Chorizo in this), Rotisserie Chicken, Taco meat, Pulled Pork etc.)
    • 1 Pound (3-4) Russet Potatoes, bite size dice
    • 2 Medium Green Bell Peppers, Diced (Core,seeds and white membrane removed
    • 1 Medium Sweet onion, Diced
    • 2 TBS plus additional 3 TBS Olive Oil
    • 2 TBS Old Bay Seasoning
    • Pinch of Salt and a BIG Pinch of Pepper
    • 1/4 Cup Grated Cheddar Cheese
    • 6 Large Eggs, made as you like... For this I prefer Basted in Butter so the whites are cooked yet the yolks are still runny!
    • Optional, Drizzle of your favorite BBQ Sauce
    • Optional, Sliced Green Onions as a garnish (White and Green parts), but you really aren't hung over of you take the time for garnish.
    Cooking Directions
    1. In a LARGE non-stick Skillet (you are hungover, no need for the potatoes to stick and piss you off), add 2 TBS Olive Oil and heat over medium heat. Add the Green peppers and onions and saute for about 5 minutes until the onions are soft and translucent. Remove from the skillet.
    2. Add an additional 3 TBS of Olive Oil. Reheat over medium high heat. Add the diced potatoes and saute for about 10 minutes until the potatoes are cooked through and get a crispy texture on the outside with a golden brown and delicious looking char.
    3. Add the onions and peppers back to the skillet with the potatoes. Also add the leftover cooked pulled pork (or substitute cooked meat of your choice). Season with the Old Bay Spice mix and saute until warmed over.
    4. Meanwhile, cook the eggs as you like... Scrambled works fine (easy to do hungover), over easy works but is harder when hungover. I prefer a runny yolk.
    5. Add the cheese to the potatoes, cover for 1 minute and the cheese will be nicely melted. Add the eggs, drizzle with the BBQ Sauce and Optional Garnish with the Green Onions (if you are able) and serve hot.
    6. Eat, drink liquids, have an aspirin, then go back and take a nap if you can; But of course, as always... ENJOY
    ******************************************************

    This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

    It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

    Here's your chance to make your guests Ooh and Aah!

    ***********************PINTEREST*********************

    Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

    And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

    Rules, only 2... 
    1. In order to join you need to start following the group board as well as at least one of my boards.
    2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
      Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

    Monday, August 17, 2015

    BEST ABTs - Hawaiian Atomic Buffalo Turds - 52 APPETIZERS RECIPES


    I recently did this same post... But this one is better!

    When I posted my ABT recipe I was contacted by a friend who explained this "new" (to me) technique.  And sure enough, this one is better.

    The new technique is to split the jalapeno length wise, de-seed, de-membrane (Those are the HOT spicy parts, the green is only mildly spicy, making these favorites for everyone, not just the masochistic heat lovers).  Then fill with the pineapple laced cream cheese.  Then fit back together, wrap tightly with the bacon, secure with toothpicks and bake (or Grill) until bacon is cooked.

    So, this deserves a repost of the all new (to me) BETTER Hawaiian Atomic Buffalo Turds...

    Yeah yeah, I know terrible name.  In polite circles these are also called Hawaiian ATBs.  My back yard is not as polite as it should be.

    And before I get to deep in the write up, don't be afraid of the jalapeno.  Amazingly enough, the roasting brings out the natural sugars found in all vegetables.  That plus the combination of the cream cheese mixed with sweet pineapple creates a balance of the remaining heat and the sweet (alnog with the savory BACON... Could these be the perfect culinary combo)?

    Well, probably not but they sure are tasty.

    And if you look real close you can see a couple of yellow peppers mixed in with the green Jalapenos.  Same idea, just Sweet Banana Peppers in place of the jalapeno.every once in a while I get wimps in my back yard.

    Highly recommended you give these a try.  They will become the talk of the party!


    OK... Here's what I did...

    BEST ABTs - Hawaiian
    Atomic Buffalo Turds


    Ingredients
    • 12 Medium Jalapeno Peppers, cut in half, seeds and membrane carefully scrapped out WITHOUT piercing the sides)
    • 1 Small can Crushed Pineapple
    • 1 Brick of Cream Cheese
    • 12 Slices Thick Cut Bacon
    Cooking Directions
    1. Preheat the oven to 450 Degrees (or prepare a HOT Grill with coals bunched only on one side, creating a direct and indirect heat source).
    2. Prep the jalapenos by cutting the peppers in half lengthwise, Remove the membrane and seeds inside. (Wear gloves if you have them to avoid contact with the oils from the membrane and seeds.), Be careful to not cut through the sides.
    3. Prep the stuffing, mix the pineapple and cream cheese together (easy in a stand mixer),
    4. Next, stuff the cream cheese pineapple mix into each of the pepper halves, replace the halves, making a whole.
    5. Wrap the  pepper with a slice of bacon and continue to wrap around the side. Secure with a toothpick.
    6. Arrange on a parchment paper lined rimmed cookie sheet if you are baking in an oven, or arrange over the indirect heat section of the grill. Close the lid or back in an oven for 20-25 minutes until the bacon has cooked through.
    7. Serve Warm and ENJOY!

    *************************************************************************

    So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

    Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

    *************************************************************************
    So,  I am also pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

    From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

    Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

    ****************************PINTEREST**************************

    Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

    And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

    Rules, only 2...


  • In order to join you need to start following the group board as well as at least one of my boards.


  • And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest
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