Perfect Homemade Italian Dressing

Recipe

***Update 9-19-2016 – I’ve gotten a few comments that the 1 tablespoon of salt that the original recipe calls for is too much. A couple of followers did 1/2 a tsp of salt, so start with 1/2 of salt and if you like more, add 1/2 a tsp at a time maybe…

1 cup of the vinegar (any type is fine, wine vinegar, rice vinegar, etc…)
(I used red wine)
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1 1/3 cup of olive oil or other oil (I usually do half olive oil, half cheaper oil)
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2 tablespoons of water
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1/2 tablespoon garlic powder
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1/2 tablespoon onion powder
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1/2 tablespoon honey, white sugar
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1 tablespoons dried oregano
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1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
Original Recipe calls for – 1 tablespoons salt BUT, I’ve gotten a few comments that the 1 tablespoon is too much. A couple of followers did 1/2 a tsp of salt, so start with 1/2 of salt and if you like more, add 1/2 a tsp at a time maybe…
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Pour ingredients into a glass jar or bottle with a cover.
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You may need to use a funnel, in which case pour the dry things in first before the liquids.Cover and shake well. Use, or refrigerate for up to 90 days.

Here is the recipe again without the pictures:

 

1 cup of the vinegar (any type is fine, wine vinegar, rice vinegar, etc…)
(I used red wine)
1 1/3 cup of olive oil or other oil (I usually do half olive oil, half cheaper oil)
2 tablespoons of water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon honey, white sugar
1 tablespoons dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
Original Recipe calls for – 1 tablespoons salt BUT, I’ve gotten a few comments that the 1 tablespoon is too much. A couple of followers did 1/2 a tsp of salt, so start with 1/2 of salt and if you like more, add 1/2 a tsp at a time maybe…

Pour ingredients into a glass jar or bottle with a cover.

You may need to use a funnel, in which case pour the dry things in first before the liquids.Cover and shake well. Use, or refrigerate for up to 90 days.

PW’s The Awesome-est Blueberry Muffins

recipe

3 cups minus 2 tablespoons flourDSC_0151-1

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1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)
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Preheat oven to 385 degrees.

In a large bowl sift flour,
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baking soda,
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nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar,
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oil,
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cap-ful of vanilla,
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egg,
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and yogurt.
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Add the dry ingredients
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and stir to a count of 10.
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Add blueberries,
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reserving 1/2 cup,
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to mixture and stir 3 times.
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Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
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Bake 20 to 25 minutes and allow to cool completely.
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Farmer’s Casserole

What I made one year ago on this day: Asian lettuce wraps

Steak with Burgundy mushroom sauce

Got this recipe from my mother in law and have made it many times. It’s a crowd pleaser! Made it for Mother’s Day this past Sunday and every bite of it was eaten. I recommend making it the night before and baking it in the morning before eating it…you can double it up as well if it’s a big crowd you are feeding…

Recipe

3 cups frozen hash brown potatoes
3/4 cup shredded pepper jack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt
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Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.

Arrange hash brown potatoes evenly in the bottom of the prepared dish.
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Sprinkle with pepper jack cheese,
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ham,
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and green onions.
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In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish.
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The dish may be covered and refrigerated at this point for several hours or overnight.

Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
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Just for fun…

Thought I would do a different kind of post…Just a few things that make me smile…Maybe they will make you smile too…

I LOVE Bacon!

AMEN!

Amen to that!

Happiness IS Homemade, cause its made with LOVE!

This makes me smile, makes my heart and soul happy…

Yes, they are calling me and I want to go hiking!!!

I need this in my kitchen!

Cracks me up EVERY TIME!

Since tomorrow is Friday!

Love this song!

Another Marinara Sauce Recipe

I have the MOST marinara sauce recipes on my blog! What can I say, I LOVE Marinara and you can make it a million different ways!

so here’s another one to add to the list!

recipe

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
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In a food processor place Italian tomatoes,
(I used San Marzano Tomatoes because I LOVE THEM and I doubled the recipe as well)
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tomato paste, chopped parsley, minced garlic,
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oregano, salt, and pepper.
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Blend until smooth.
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In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes.
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Add the blended tomato sauce and white wine.
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Simmer for 30 minutes, stirring occasionally.
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Normy is really excited to eat!
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MMMMMMMMMMMMMMMMMMMMMM
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Grandma Maronis Meatballs 100 Year Old Recipe

Got this recipe from Foot network…

These meatballs were so moist and smelled so GOOD!

The most moist meatballs I ever had!

1 pound ground chuck
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4 ounces dried bread crumbs
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4 large eggs
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4 ounces whole milk
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6 ounces grated Romano
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3 ounces grated Spanish onion
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2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
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2 ounces finely chopped fresh basil leaves
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Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl.
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If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet.
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Place into preheated oven for approximately 35 to 40 minutes.

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Enjoy!
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Jamie Hash Browns

Another made up Jamie Recipe! I love Jamie made up recipes they are the best ya know! A quality recipe that will make you want more!

So I LOVE hash browns! I think that Waffle House makes THE best Hash Browns (other than me of course). They are REAL potatoes and you can add onions and cheese and all sorts of goodness to  them.

So what you will need for these hash browns is a bag of simply potatoes hash browns (love these when I am not using real potatoes) I believe the bag is 2 pounds.

1/2 a green bell pepper, Chopped
1/2 a yellow onion, chopped
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get a medium to medium large skillet and coat it with olive oil and heat to medium high heat, and then add in the chopped onions to the pan
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then add in 2 tbsp of butter because butter makes everything taste better
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once the butter has melted go ahead and add in the hash brown potatoes
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then get some creole seasoning, or you could use garlic salt or Cajun seasoning.
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sprinkle all over the hash browns, I was VERY generous with the creole seasoning as I LOOOOOVE IT!
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Need a close up
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stir the potatoes some and then add in some fresh cracked black pepper
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cook for about 10-12 minutes, or until the hash browns get nice and brown and crunchy. Then add in the chopped green bell peppers you chopped up earlier
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I add the peppers in last because I don’t cook them too long as I like them to still be a little crunchy.

Cook for about 5 minutes stirring and flipping. Then serve. You can add more Creole seasoning if you want and pepper too…FABULOUS!
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Antipasto Salad

So a couple of weeks ago I had this Antipasto Salad for lunch and it was just so good that I decided to make one of my own, I looked online for recipes and just kinda went my own way so here you go…

This is what I used:
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Butter Lettuce
Green Leaf lettuce
Green olives
Shredded Mozzarella Cheese
pepperoncinis
Sliced Black Olives
Red onion
Salami,
provolone cheese
cucumber
Pepperonis
Feta Cheese
2 tomatoes

So I got a big platter and washed the lettuce and then chopped it up and added it to the platter
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then add in chopped, red onion
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then add in chopped up some Italian dry salami
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add in chopped up hard salami too
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feta
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Provolone
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Cucumber
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tomato
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Green and Black Olives
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and pepperoni
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serve with your favorite Italian Dressing and pepperoncinis
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I made my salads with Pita Pizza’s too
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Bruschetta Chicken

Recipe

1 Tablespoon Olive Oil
5 cloves Garlic, Finely Minced
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1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lengthwise
1 Tablespoon Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Black Pepper To Taste (don’t Oversalt)
8 whole Boneless, Skinless Chicken Breasts, Cut In Half To Create Two Thin Breasts
Salt And Pepper, to taste
Freshly Grated Or Shaved Parmesan
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In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute,
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removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
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Add tomatoes,
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balsamic,
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basil,
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and salt and pepper to the bowl.
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Toss to combine,
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then taste and add more basil if needed, and more salt if needed (don’t over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Season chicken breasts with salt and pepper, then grill or saute them until done in the middle.
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To serve, give the tomato mixture a final stir. Arrange chicken breasts on a plate (2 at a time) then spoon a generous amount of bruschetta topping over the top.

Use extra topping on slices of grilled baguette!
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