Nutella Wontons

I got this Recipe from  Steamy Kitchen, but she used chocolate. I was going to use chocolate. But had to do it different. So someone suggested using Nutella…So I went with that. I have never had, or tried Nutella until I made this recipe…It’s damn good stuff, and these are damn good wontons. The crunchy from the wonton the chocolatey, hazelnut flavor from the Nutella and then top it off with powdered sugar = Heaven!

1 egg
1 tablespoon water
12 wonton wrappers, defrosted (keep wrappers covered with damp towel)
1/2 Tablespoon of Nutella

Vegetable oil
Confectioners’ sugar, for sprinkling

In a small bowl, whisk together the egg and water to make an egg wash. On a clean, dry surface, lay one wrapper down with a point toward you, like a diamond. Place 1/2 tablespoon of Nutella near the top end of the wrapper. Brush a very thin layer of the egg wash on the edges of the wrapper. Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to adhere the sides. Make sure the wrapper is sealed completely. Repeat with the remaining wrappers. Keep the folded Nutella wontons covered under plastic wrap or a damp paper towel to prevent them from drying.

In a wok or medium pot, pour in two inches of oil. Heat the oil to 350°F (180°C) and gently slide a few of the Nutella wontons into the hot oil. Make sure you don’t crowd the wontons too much. Fry 1 1/2 minutes, then flip and fry another minute until both sides are golden brown and crisp.


Tangy BBQ Turkey Meatballs

with every recipe I have to make it Jamie style! I always have to add my own little twist! Even when I am not thinking about it I do it! In this Recipe I added in Bacon and red Onion…I would add bacon to everything! I LOVE, LOVE, LOOOOOOOVE, LOOOOOOOOVE Bacon!


  • 1 pound Ground Turkey
  • 1 cup Breadcrumbs
  • 1 Tablespoon Black Pepper
  • 1 teaspoon Oregano
  • 1 teaspoon Basil
  • 1 Tablespoon Garlic, Minced

  • 1 cup Ketchup
  • ½ cups BBQ Sauce
  • 1 teaspoon Mustard
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Brown Sugar
  • 1 teaspoon Sugar

For meatballs:

Preheat oven to 400 degrees. Combine ground turkey, breadcrumbs, black pepper, oregano, basil, and garlic, and mix well. Form into golf-ball-sized meatballs and place in a greased baking pan. Bake for 20 – 25 minutes, until browned and cooked through.

For sauce:

Mix all sauce ingredients well in a small bowl. Place meatballs and sauce in a saucepan over medium low heat. Mix well and keep warm until ready to serve.


I didn’t dip the meatballs in the sauce like it states in the recipe. I took a spoonful of the sauce and spooned it over the top of the meatball…that way i could put as much as I wanted over them…

Turkey and Ham Sandwiches

My first job was making sandwiches…just thought I would share that with you all.


  • 1  tablespoon  light mayonnaise
  • 1  teaspoon  Dijon mustard
  • 8  (1-ounce) slices country white bread (I used wheat bread)
  • 4  (1-ounce) slices deli, lower-salt turkey breast
  • 4  (1/2-ounce) slices deli, lower-salt ham
  • 4  (1/2-ounce) slices reduced-fat cheddar cheese
  • 8  (1/4-inch-thick) slices tomato
  • Cooking spray

1. Combine mayonnaise and mustard in a small bowl. Spread about 1 teaspoon mayonnaise mixture over 1 side of each of 4 bread slices. Top each slice with 1 turkey slice, 1 ham slice, 1 cheese slice, and 2 tomato slices. Top with remaining bread slices.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cook 2 minutes or until cheese melts. ( I didn’t heat mine)

Mushroom Barley Soup

I got this recipe from a book my father in law Jim got…Was looking through it and my hubby thought this soup sounded the best. So we asked Jim to make us a copy and I made the soup for Norman…What is funny is I made this soup on a Monday. Which would have been great for Meatless Monday, if I *did* do that. I made Ham and Turkey Sandwiches to go with it because we needed some MEAT!

This Recipe calls for 12 oz of mushrooms. I added in 32 oz. I Love, love, love (did I say love) Mushrooms! How can one love a fungus as much as I do, ewwww. But I do! I also added in mini Portobello mushrooms and Norman/Normy (I have many nicknames for my hubby)  likes those and I like the button mushrooms…or shrooms as we call them in our house aka apartment.

I believe the recipe came from this Book page 36

Boeuf Bourguignon, Boeuf a la Bourguignonne (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms)

I LOVE, love, love, love Sunday Dinners…right now I love cooking all day on Sunday while My hubby watches Football and invites friends over. I hate football. But I like hearing the guys cheering, and getting mad at the game. I also love the compliments I get on the foods I make. My favorite person to cook for is Normy’s friend James. He tells me I am the best cook. He never turns anything away and he’s honest if he doesn’t like something, and he’s willing to try anything. My kind of person to cook for, plus he’s neat. I like neat people in my apt, must be my OCD.

I got this recipe from my Cookbook Mastering the Art of French Cooking By Julia Child. There was a lot that went into this recipe it took me several hours to make, but it was the BEST meal I have made so far. There are basically three Recipes that go into this recipe. I knew it was time-consuming but then I didn’t realize I had to do 2 other recipes for the onions and mushrooms that go into this dish. I usually don’t follow a recipe 100%, this one I did, I did add a couple extra Jamie touches to make it mine. But I have never made french food, so I decided to stick as close to the recipe as I could…To be honest I was nervous and intimidated making this dish. I doubted myself for a second and then when it was all said and done I was like I ROCK! Hands down the best Beef Stew you will ever make…

Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man.~ Mastering the Art of French Cooking, Julia Child

In the Book Julia Suggests Boiled Potatoes, or buttered Noodles, or rice to go with this dish. I chose Egg Noodles to put it over. Went well together.

(Reading these Recipes are confusing to me, not like your typical recipe) (I am typing this as it is in the book)

A 6-ounce chunk of bacon – Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches Long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and Dry. (I Just took 6 oz of bacon and saute it in 1 Tablespoon of Olive oil)

Preheat oven to 450 Degrees

A 9- to 10-inch fireproof casserole 3 inches deep, (I just used a big oven safe, skillet) 1 tablespoon olive oil or cooking oil, A slotted spoon – Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.

3 pounds lean stewing beef cut into 2-inch cubes (I used Beef Chuck) – Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

1 sliced carrot, 1 sliced onion – In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

 1 tsp salt, 1/4 tsp pepper, 2 Tablespoons flour – Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

3 cups of a full-bodied, young red wine such as a Chianti, 2 to 3 Cups brown beef stock or canned  beef bouillon, 1 Tablespoon tomato paste, 2 cloves mashed garlic, 1/2 tsp thyme, a crumbled bay leaf, The blanched bacon rind.- Stir in the wine, and enough stock or bouillon so that the meat us barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of stove. Then cover the casserole and set in lower third of the preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily. (for this I added 3 cups of beef stock and I added 3 bouillon cubes, and I used a small can of the tomato paste, and instead of crumbling the bay leaf I put 2 whole ones in, and took out after it was done cooking, I also added a can of crushed tomatoes)

(This part was my favorite part as I got to add 3 cups of WINE! Nothing sounds better than beef cooking in wine!)

Almost used a whole Bottle of wine – There was just enough for the Cook to have a taste:

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed. This recipe is on Page 483 –

OIGNONS GLACES A BRUN [Brown-braised Onions]

For 18 to 24 peeled white onions about 1 inch in diameter: 1 1/2 butter, 1 1/2 Tablespoons butter, 1 1/2 Tablespoon oil, A 9- to 10-inch enameled skillet.- When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.

1/2 cup of brown stock, canned beef bouillon, dry white wine, red wine, or water, Salt and pepper to taste, a medium herb bouquet: 4 parsley springs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth. -then either Braise them: Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. remove herb bouquet…

Or bake them:

Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in one layer. Set uncovered in upper third of a preheated 350-degree oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape, and be a nice golden brown, Remove Herb bouquet. Serve…(The onions maybe cooked hours in advance, and reheated before serving).

CHAMPIGNONS SAUTES AU BEURRE  [sautéed Mushrooms] Page 513

a 10-inch enameled skillet, 2 Tablespoons butter, 2 Tablespoons Oil, 1/2 ib. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large- Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms, Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. as  soon as they have browned lightly, remove from heat.

Optional: 1 or 2 Tablespoons minced shallots or green onions, Salt and Pepper. – Toss the shallots or green onions (I used green onions) with the mushrooms. Saute over moderate heat for 2 minutes. (sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste before serving.

When the meat is tender, pour the contents of the casserole into a sieve set over a sauce pan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegatables.

ChiliChili Cheese Dip

1 Large Onion diced

1 Celery rib diced

1 large can of Hormel Chili (I used no beans, cause I don’t like beans)

1 8oz Block of Cream Cheese

2 small can of Green Chilies diced

1/4 cup Chili powder

Garlic Salt, Cumin, Coriander, Garlic Powder, Onion powder, salt and Pepper, red Pepper flakes to taste ( I added all of these in and just did it off taste)

1  6-7 oz bag of Shredded Sharp Cheddar Cheese

1 Jalapeño rough chop (I left seeds in)

sour cream, 1 bunch green onion, and 1 cup of Chopped cilantro for Garnish

preheat skillet to med heat, coat pan with olive oil add Onions and celery, sauté till translucent

add Chili and cream Cheese

Cook  until cream cheese is melted

Add green Chilies and stir in

then add seasonings, stir all in and taste to make sure it’s to your taste. Adjust to your liking.

add bag of shredded cheese, stir in

Wait till cheese is melted then add Jalapenos and stir in simmer for 10 minutes and Serve…

I served mine with Tortilla Scoops and topped each one with Cilantro, Green onion and Sour Cream

Butter Chicken


  • 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
  • 5 cloves Garlic, Minced
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • ½ teaspoons Cayenne Pepper
  • ¼ teaspoons Ground Coriander
  • ¼ teaspoons Cumin
  • ¼ teaspoons Cardamom
  • 1 whole Lime, Juiced
  • 1 whole Onion, Diced
  • ¼ cups Butter
  • 1 can (14.5 Oz. Can) Tomato Sauce
  • 1 can (14.5 Oz. Can) Petite Diced Tomatoes
  • 1 pint Whipping Cream
  • 1 bunch Chopped Cilantro, to taste
  • 2 cups Basmati Rice (or However Much You Want) (I made Rice Pilaf)

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Note: this is a little spicy, but you can cut back on the cayenne if you want.

Apricot-Glazed Grilled Chicken

For this Recipe I used the Asian-Glazed Grilled Chicken Variation (you will see towards the bottom of recipe)

  • 3  tablespoons  apricot preserves
  • 2  tablespoons  red wine vinegar
  • 1 1/2  tablespoons  extra-virgin olive oil
  • 1  garlic clove, minced
  • 2  bone-in chicken breast halves, skinned (I just used Chicken thighs for this)
  • 2  bone-in chicken thighs, skinned
  • 2  chicken drumsticks, skinned
  • 1/2  teaspoon  fine sea salt
  • 1/4  teaspoon  freshly ground black pepper
  • Cooking spray

1. Combine first 4 ingredients in a small bowl, stirring well.

2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.

4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.

Asian-Glazed Grilled Chicken Variation:

Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (I used Sriracha Sauce) (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).