Thursday, May 11, 2017

This is a yummy way to fix halibut! Enjoy!


Thursday, March 30, 2017

Marge Clayton's Cinnamon Rolls

Mix together and set aside till bubbly (about 10 minutes)
½ cup warm water
2 Tablespoons powdered instant yeast

1 cup melted butter – Marge uses1 sq unsalted butter and 1 sq margarine which she says makes the best rolls, and she melts the butter/marg. in the microwave and lets it cool slightly.

In very large mixing bowl, mix till sugar and salt are dissolved:
2 cups water
¾ cup sugar
2 teaspoons salt
4 eggs (slightly beaten)

Stir in cooled melted butter and yeast.
Mix well.

7 ½ cups flour (exactly)
Mix with large spoon for about 3 1/2 minutes (till gluten starts – that stretchy look).  The dough will be very sticky.

Cover with tight lid and refrigerate.  If you are in a hurry and want them that day, refrigerate at least 2 or 3 hours.  Dough can be refrigerated 3 days.  Refrigerating helps the dough to be very easy to work with and roll out but it is still very light.

To roll out, cut dough in half and put on floured surface.  (Marge uses a pastry cloth and floured hands and rolling pin). 
Roll about ½” thick and about 13” long and 9” wide.  Spread with melted salted BUTTER – not margarine, sugar (like you’d sprinkle on cereal) and cinnamon (quite heavy).  Roll up to be a jelly roll and even out ends to be the same width.  Pat and pinch where necessary.  Each long “jelly roll” yields 12 rolls.  I cut them with a pizza cutter about 2 – 2 ¼”. 

Place 12 rolls on each baking pan.  Let rise till double.  This varies in a warm kitchen but can be roughly 1 hour.  I cover them with a towel and put them on the top of my stove and then preheat the oven so it is a cozy warm place for them to rise evenly.  Don’t let them “over-rise” but they will look light and fluffy when ready.

Bake at 375 for 10 – 15 minutes – depending on your oven.  I bake them on convection and bake for about 10-12 minutes.

Remove from oven and let sit for about 15 minutes before frosting.


About 1 – 1 ½ lb powdered sugar
¾ cube soft butter (not melted)
1 teaspoon vanilla
about 7 Tablespoons evaporated milk (cream or ½ and ½ or milk won’t work)!!!
Stir till smooth and creamy.

Add additional evaporated milk if needed till it spreads like soft butter.

Eat and enjoy!!!

Sunday, March 19, 2017

Spinach Muffins or Popeye Muffins


1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
11/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 cups canola oil
3/4 cup milk
1 (6 ounce) bag fresh baby spinach
1/2 cup mashed banana (from about 1to 2 bananas)
2 tsp. pure vanilla extract

1. Preheat oven to 350 degrees F and line two 12-cup muffin pans with paper liners.
2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a blender,, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely pureed. Add banana and vanilla, blend on low just to mix.
4. Pour pureed mixture into dry mixture and fold together with a rubber spatula until completely combined.
5. Fill muffin cups about 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Note: you can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt four too.

Monday, December 26, 2016

Deep Fried Turkey

Deep Fried Turkey

Fifteen pound turkey
25 medium bay leaves
3 ¼ teaspoons dried thyme
3 ¼ teaspoons dried oregano
1 ½ teaspoons whole peppercorns
3 tablespoons Konriko brand or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

1.   Wash turkey inside and out under cold running water.
2.    Crush bay leaves in a small bowl.  Finely grind thyme, oregano, and peppercorn separately; add to bay leaves.  Mix in Creole seasoning and garlic powder.
3.   Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan.  Cover; marinate overnight or up to 24 hours in refrigerator.
4.   Bring turkey to room temperature.  Using a wooden skewer, thread nick flap securely to bottom of turkey.  Fold wing tips under.  Using steel or aluminum wire, truss legs and pope’s nose together securely; form a handle with wire.  This will enable you to hold turkey while submerging tin hot oil.
5.   Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on candy/deep-fry thermometer.  Holding turkey by handle, immerse in oil.  Maintain temperature at 360 degrees while frying.  Fry until golden brown, about 45 minutes, or 3 minutes per pound.

6.   Lift turkey from oil; transfer to wire rack over a roasting pan.  Drain for 15 minutes.

Tuesday, December 6, 2016

Zuppa Toscana Soup


  1. Brown sausage in your soup pot.
  2. Add chicken broth and water to pot and stir.
  3. Place onions, potatoes, and garlic in the pot.
  4. Cook on medium heat until potatoes are done.
  5. Add bacon.
  6. Salt and pepper to taste.
  7. Simmer for another 10 minutes.
  8. Turn to low heat.
  9. Add kale and cream.
  10. Heat through and serve.

Wednesday, October 26, 2016

Traditional Hungarian Goulash (Gulyas)

Prep time - 10 minutes
Cook time - 1 hour
Serves 4


3 T. pork lard or butter (pork fat is traditionally used)
1 1/2 pounds yellow onions, chopped
1/4 cup imported Hungarian Paprika
1 1/2 pounds beef cut into 1/2 inch pieces
5 cloves garlic, minced
3 bell peppers (you can use a combination of green, red, yellow)
2 tomatoes, diced
2 carrots, diced
2 medium potatoes, cut into 1/2 inch chunks
5 cups beef broth
1 bay leaf
1 tsp. salt
1/2 tsp. freshly ground black pepper

1. Melt the butter in a heavy pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir int he paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
2. Add the carrots, peppers, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to boil, cover, reduce the heat to medium, and simmer for 40 minutes. Add salt to taste.
3. Serve with a dollop of sour cream and some crusty bread. Yummmmm!!!
*If you are using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers for 30-45 minutes and then add the veggies and cook for another 40 minutes until the beef is tender.

Wednesday, March 16, 2016

Pineapple Chicken Quinoa Salad

Pineapple Chicken Quinoa Salad – Great!
*Makes 6 servings
(Lori Boss)

1 1/2 c. water
1 c. uncooked, rinsed, Quinoa

1 T olive oil
1 T lemon juice
1 tsp. ground ginger
2/3 tsp, ground cumin
1/2 - 1 tsp. salt (depending on how salty you like things)

2 c. fresh arugula or spinach, roughly chopped
1 c cooked chicken breast, chopped
¾ c shelled, whole pistachios
1/3 c chopped green onions
½ c fresh cilantro, finely chopped
½ - 1 c. chopped fresh pineapple
½ c. dried cherries or cranberries, roughly chopped
½ c. flaked unsweetened coconut

There are a few basic steps in cooking quinoa that are left off of package directions.
- First of all, rinse your quinoa by covering it with cold water rinsing it thoroughly. 
- Then drain it through a fine mesh strainer. Allow it to drain and dry for about 20 minutes to remove  all the water. Skipping this step will lead to mushy grains.
- Once the quinoa has dried, toast it in a dry pan until you smell the nutty flavor....about 5 minutes. This removes any water that may have been left behind by the rinse.
- Remove the quinoa from the pan, set aside.
- Cook 1 part quinoa to 1.5 parts water, broth, vegetable juice, or any taste yo may want. 
- Bring the water/broth to a rapid boil in a sauce pan.
- Add toasted quinoa and cover. Put the lid at an angle allowing the steam to escape.
- Reduce the heat to medium-low to maintain a strong simmer.
- Cook for 16 minutes or until all of the water is gone. 
- Remove from heat and remove the lid.
- Allow to cool and rest for ten minutes and then fluff with a fork.
- It is ready to make a delicious quinoa salad!

Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. Add the spices and mix.
Add remaining ingredients and stir until evenly distributed.

You can serve this at room temperature or cold. Store in the refrigerator for up to 5 days. (If I am not using soon, I hold out the spinach and arugula to add at serving time.)