Thursday, 27 November 2014

Pizza Nachos

  • 1-½ Tablespoon Unsalted Butter
  • ½ Tablespoons Olive Oil
  • 3 cloves Garlic, Minced (or Use A Microplane If You Have It)
  • ½ cups Heavy Cream
  • ¼ cups 2% Milk
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 1 pinch Red Pepper Flakes
  • ¼ cups Parmesan Cheese, Grated
  • Your Favorite Crispy Tortilla Chips
  • ½ cups Garlic Cream Sauce (Recipe Included)
  • ¼ cups Onion, Diced
  • ½ cups Pepperoni, Cut Into Bite Size Pieces
  • ½ cups Black Olives Sliced
  • ½ whole Green Bell Pepper, Seeds Removed, Diced
  • 1 cup Colby-Jack Cheese, Shredded
Preparation Instructions

  1. Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high. Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.
  2. When you are ready to make your nachos, preheat your oven to 400ºF. I used a cast iron fajita skillet for this. If you do not have one, don’t worry, simply build your nachos on an oven-proof dish. First add your chips. Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Make sure you get in there and do some great layering, leaving no chip behind.
  3. Top with the Colby Jack cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.
  4. As I sat down in front of the television to watch some football, I said to my wife that these could be my go-to nachos from here on out. Something about those deluxe pizza flavors when placed on a tortilla chip just gets your taste buds rocking. Give these a try and let me know what you think!
  5. The great thing about these pizza nachos, much like any nacho, is that you can make them your own way. Don’t like pepperoni? Try something else. Don’t like olives? Try artichokes, or broccoli, or heck, you can see where I’m heading. Use your imagination. I can guarantee you will love them. By the way, the garlic cream sauce will keep in the fridge for a handful of days. Feel free to use the leftover sauce on a pizza.

Wednesday, 26 November 2014

Carrot Cake Pancakes


  • 1 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 cup brown sugar
  • 3/4 cup buttermilk
  • 2 Tablespoons canola or vegetable oil
  • 1 1/2 teaspoon vanilla
  • 2 large eggs, lightly beaten
  • 2 cups grated carrot
  • 1 teaspoon orange zest
  • 3 Tablespoons crushed pineapple
  • 3 Tablespoons shredded coconut
  • 3 Tablespoons raisins
  • 3 Tablespoons toasted chopped pecans
  • butter for pan
  1. Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.
  2. In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together.
  3. Add sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix. Fold in the carrots, orange zest, pineapple, coconut, raisins and pecans.
  4. Heat a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.
  5. Keep pancakes warm in 190 degree oven until you are ready to serve. Serve with butter and maple syrup.
  6. Makes about 12 pancakes. 

Crescent Roll S’more Recipe Flop

  • 1 tube of crescent rolls
  • chocolate chips (about 1/2 cup)
  • mini marshmallows (about 1/2 cup)
  1. Heat oven to 375.
  2. Unroll and separate crescents. Place about a tablespoon of chocolate chips and 4 mini marshmallows at the wide end of each crescent. Roll up, starting from the wide end.
  3. Place crescents on a greased foil lined baking sheet and bake for 10-13 minutes, or until golden brown.
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Prosciutto Wrapped Asparagus

  • 12 asparagus spears
  • 6 prosciutto slices/strips
  • A little ghee for frying
  1. Wash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 12 strips.
  2. Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. You can try a different wrapping method but I find this is a very quick to do it. Don’t worry if parts of the asparagus spears are not covered completely.
  3. Heat some ghee in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy.
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Wednesday, 19 November 2014

Decorated for Christmas

Old-time lampposts in Christmas decoration.. Petoskey, Michigan, U.S 

It's Christmas!

Christmas schnauzer

Gingerbread Man! 

Oh Christmas Tree...

Tuesday, 18 November 2014

Broken Glass Jello

  • 4 small boxes of jello (3 oz), different colors
  • 1 can sweetened condensed milk (Like Eagle or something, got it?)
  • 2 envelopes unflavored gelatin
  • water

  • This is the coolest Jello idea! Although it takes a bit of planning ahead for the Jello to cool, it looks like it would be a lot of fun. Make it into a holiday jello by using festive colors; red, white, and blue for The 4th of July, red and green for Christmas, pastels for Easter, etc.
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Rolo Cake Bars

  • 1 box (18.25 oz) yellow, vanilla or white cake mix, dry
  • 5 oz evaporated milk
  • 1/4 cup butter, melted
  • 40 Rolo Candies, unwrapped and cut in half

  1. Preheat oven to 350°
  2. Spray a 9×13 pan with cooking spray.
  3. With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.
  4. Divide batter in half and press 1 half into the bottom of the pan.
  5. Bake until just set, approximately 8-9 minutes.
  6. Remove base from oven and place Rolo candies, caramel-side down on top.
  7. Drop remaining batter on top of Rolos in teaspoon sized amounts.
  8. Bake for 24-26 minutes longer until top begins to golden.
  9. Cool completely before cutting into squares.
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Tuesday, 11 November 2014

Pasta with Tomato Cream Sauce

  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
  • Salt And Pepper, to taste
  • Dash Of Sugar (more To Taste)
  • 1 cup Heavy Cream
  • Grated Parmesan Or Romano Cheese, To Taste
  • Fresh Basil, Chopped
  • 1-1/2 pound Fettuccine

  1. Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
  2. Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
  3. Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
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