Rice Krispies Squares

Rice Krispies Squares

1/4 cup butter

1/2 tsp vanilla extract

40 regular marshmallows

6 cups Rice Krispies

In a large pot over medium heat melt butter. Add marshmallows stir until melted and well blended. Remove from heat. 

Stir in vanilla. Add Rice Krispies, stirring until coated. 

Using a buttered spatula press into a buttered 9 x 13 pan. Cool and cut into squares. 

Beef Barley Soup

Beef Barley Soup

650 - 700 grams of stewing beef, cut into small pieces

2 tbsp cooking oil

1 tsp salt

1/4 tsp pepper

200 grams onion, diced

200 grams celery, diced

250 grams carrot, sliced

3 tbsp garlic, minced

8 cups beef stock

1 tbsp Worcestershire sauce

1 tsp salt

2 tsp Mixed Italian spices

1 cup barley

Heat oil in a large pot over medium heat. Add beef and cover. Cook approximately 10 minutes or until beef is cooked through. Add onion, celery, salt, pepper and garlic, cover and cook another 10 minutes or until onion is soft. 

Add beef stock, Worcestershire sauce, carrots, Italian spices and second amount of salt.  Cover and simmer for about 1 hour.  

Add barley, cover and simmer approximately 1 more hour. 

Add salt and pepper to taste and serve. 

Adjust your quantities of all ingredients based on what you prefer to have more of in your soup.

Coquilles St Jacques

Coquilles St Jacques

2 tbsp butter

3/4 lb scallops, cut up

2 tbsp butter

1/2 cup mushrooms, sliced

1 green onion or white, chopped

1 tbsp minced garlic

1/4 cup white wine

2 tbsp butter

2 tbsp flour

1/2 tsp salt

1/8 tsp pepper

1 cup half cream

1/8 tsp paprika

3 tbsp bread crumbs

2 tsp butter, melted

1/4 cup Parmesan cheese, grated or shredded cheddar or gruyere 

Combine butter and scallops in frying pan. Sautée for about 2 minutes. Divide among individual serving dishes. 

Put second amount of butter in frying pan. Add mushrooms and onions. Sautée until tender. Stir in wine. Simmer until wine is reduced by half. Transfer to small bowl and set aside. 

Put third amount of butter into a frying pan. Stir in flour, salt and pepper. Add milk stirring until thickened. Add paprika and mushroom mixture. Mix together and spoon over scallops. 

Toss bread crumbs with melted butter. Scatter over top and sprinkle with Parmesan cheese. Bake in 400 degree oven for 15 to 20 minutes until browned. 

Warm Sausage and Pepper Salad

Warm Sausage and Pepper Salad

2 Italian sausages, mild, medium or hot whatever your preference

1/2 onion, cut into 1" slices

1 red bell pepper, cut into 1" slices

1 clove garlic, minced

2 tsp chopped fresh oregano

8 pitted and sliced Kalamata olives

1 splash balsamic vinegar 

1 splash olive oil

Salt and pepper

4 cups washed arugula leaves

Wash arugula leaves and arrange on a serving platter. Top with sliced olives. 

Heat a large sautée pan over medium heat and cook whole sausage completely or remove from casing and scramble fry sausage ( my preference )

Remove sausage from pan, add onion and pepper to pan ( add a little olive if pan is dry ) and increase heat to medium-high, sautéing until tender and lightly browned. 

Reduce heat to medium again and stir in garlic and oregano. Add balsamic and stir. 

Slice up cooked sausage if you left it whole and add to pan to warm, then finish with a splash of olive oil. Season to taste with salt and pepper and serve warm over arugula. 

This recipe came from the food network, fresh with Anna Olson 

Chicken Rice Casserole

Chicken Rice Casserole

10 oz can cream of mushroom soup

1 cup milk

1 envelope onion soup mix

10 can sliced mushrooms, undrained

1 cup long grain rice

2 to 3 pounds chicken pieces

Mix together first 4 ingredients; set aside 1/2 cup of soup mixture. To remaining soup mixture add rice. Turn into a 9 x 13 pan or similar size casserole dish. Arrange chicken on top and pour reserved soup mixture on top. 

Cover tightly with foil or use lid and bake in a 325 degree oven for 1 1/2 to 2 hours. 

Warm Honey Mustard Steak Salad

Warm Honey Mustard Steak Salad

1 1/2 to 2 pounds steak, strip loin or flank steak

2 tbsp honey mustard

1 clove garlic, minced

1/2 tsp salt

1/4 tsp pepper

2 tbsp olive oil

Salad

1/4 cup white wine vinegar 

2 tbsp honey mustard

1/4 tsp salt

1/4 tsp pepper

1/4 cup olive oil

1/4 cup videllia onion or other sweet onion

12 to 16 cups mixed greens, romaine, radicchio, baby spinach

8 to 10 strawberries, sliced

1 mango, peeled, cored and diced

1/3 cup almonds, slivered or sliced

Place steak in a 9 X 13 dish. Stir mustard with garlic, salt and pepper until well mixed. Thoroughly stir in oil. Smear all over both sides of steak, cover with plastic wrap and refrigerate for 3 - 6 hours. 

To make vinaigrette, whisk vinegar with mustard, salt and pepper. Whisk in oil, stir in onion. 

Preheat grill on high. Grill steak for 5 to 6 minutes per side or until internal temperature reaches 140 degrees F. Place on cutting board and cover with foil for 5 minutes. 

Toss greens with vinaigrette to taste. Place on large serving platter and cover with fruit and almonds. 

Slice steak on an angle and place on top of salad. Serve immediately with baguette. 

Dill Dip

Dill Dip

1 cup mayonnaise

1 cup sour cream

3 tsp dry onion flakes

2 tsp dry parsley flakes

2 tsp dry dill weed

1 tsp season salt

1 tsp garlic powder

Mix all ingredients in a bowl. Chill several hours prior to serving.