Baking with Philpop

Philpop is a nickname for my mom's husband, Phil. A mispronunciation on KK's part allowed this one to stick... I love mispronunciation's. Anyway, he is a great cook and I have posted one of his recipes before and will most likely post more in the future.

This one comes from his Grandmother who used to bake these yummy, yummy


cookies and send them to him when he was in Vietnam. Now, my mom and him bake tons of these and send them to the troops in Iraq and Afghanistan. So, go bake some for yourself or for someone else. You won't regret it.

Ingredients

1/2 cup shortening
1/4 stick real butter (melt in microwave on defrost)
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla (or caramel or butterscotch extract)
1 cup sifted all purpose flour
3/4 tsp salt
1/2 tsp baking soda
1/2 cup each chocolate and butterscotch or caramel morsels
1/2 cup broken walnuts (optional)
cream or half & half (optional)

Preheat oven to 340.
Cream shortening, butter, sugars, egg and vanilla.
Sift together flour, salt and baking soda. Add slowly to mixture and mix thoroughly.
Add morsels and nuts.
Add small amount of cream or half & half to thin slightly for thin crispy cookies.
Place about a tablespoon glob spaced about 2 inches apart on baking sheets.
Bake for 10 to 12 minutes.
Remove onto grate or cooling rack.

The cookies pictured above are made with chocolate and butterscotch chips. The nuts were eliminated because we have picky, picky eaters... and I didn't use cream because I didn't realize it was on the recipe. They still turned out really, really good. They are a crispy cookie, not a mushy, ooey, gooey cookie, but they are dang good.

Thanks Philpop!

Mmmmminestrone!

We have been in the depths of pre-move organization yuck, so I haven't been too good about posting. And then I thought, 'you guys must be starving! I'll post the soup.' Now this recipe was given to me by my mother-in-law and we, of course, made some revisions. And this soup can feed your family for an entire week, or you can bring it as a get well gift, or new baby meal, the possibilities are endless. When e was born, we lived off this soup. We would make a batch and eat it for every meal. We made it so often that the ingredients were permanently listed on my shopping spreadsheet (yep, I have one of those, organized by aisle of course). Anyway, let's make Minestrone.

Ingredients

½ lb Italian sweet sausage (Jimmy Dean in the tube)
½ lb Italian hot sausage (Jimmy Dean in the tube)
3 T. Olive Oil
3 large onions, diced
3 cloves garlic, finely minced
1 bunch carrots, diced
2 t. basil
2-3 zucchini, diced
1 can (28 oz) Italian-style tomatoes, including liquid
2 cans (10 oz each) beef stock (we usually use about 5)
1 small head cabbage, finely shredded
1 can (16 oz) white kidney beans, including liquid
1 can (16 oz) red kidney beans, including liquid
½ cup rice
Parmesan cheese, finely grated
Fresh parsley, chopped

In a large stockpot, brown and scramble sausage in olive oil. Add onions, garlic, carrots, and basil; cook 5 minutes. Add zucchini, tomatoes (with liquid), stock, cabbage, salt and pepper. Bring to boil; reduce heat, cover and simmer 1 hour. Add beans (with liquid) and rice. Cook 20 minutes. For a thinner broth, add more stock. Serve, topped with Parmesan cheese and parsley (red pepper flakes optional). Fresh bread is always a great accompaniment The soup may be made ahead and reheated. It may also be frozen, but the texture changes a bit. Serves 8 to 10.

Red Beans and Rice

I promised you all a new recipe, so here you go. I got this recipe from someone that I met when we lived in Guam. She was originally from New Orleans where they make this type of meal. I am originally from Minnesota, land of the hotdish and bland, bland food. So to say that this is a bit of a departure from what I was used to is a bit of an understatement. I love this meal!

Ingredients

Dry Red Beans
Turkey Sausage, sliced into fun moon shapes (see picture)
1/2 red onion, chopped
1/2 white onion, chopped
1/3 - 1/2 bag of baby carrots, chopped
2 stalks of celery, chopped
Lawry's Season Salt
Dried Oregano
Dried Parsley
Rice
Crock pot

Soak the beans overnight in water with a tablespoon of baking powder, or is it baking soda? Does it matter? I'm not sure. I have soaked without either. In the morning, rinse and pick out the bad beans... those are the floaters. Place in crock pot. Cover the beans with water to about 1 inch above the beans. Add onions, carrots, and celery. Here's where it gets technical, so pay attention. Sprinkle the Lawry's over the water so that it is covered with a layer and you can't see what's in the water. Then shake the oregano and parsley a whole bunch of times so it looks like you have enough (probably about a couple of teaspoons of each). Turn crockpot on low and cook for 6-8 hours. When you have about 2 hours left, start mashing the mixture against the crock pot. This helps to thicken it up. Do this every 15 minutes or so or until it looks good. Brown the sausage and add to the beans. Serve with rice. It makes a bunch, so have friends over or plan on eating leftovers for a couple of days.

Enjoy!

Lasagne or Lasagna... Either Way, It's Good!

When my mom moved from my high school (yes, high school, not childhood) home, I took a bunch of random stuff that she didn't want. One of those things was 'The Complete Cheese Cookbook' from Kraft, published in 1971 and purchased for $1.95 where I found my signature lasagne recipe. Who knew that you could find something so good in a cookbook that also has a recipe for Frank Whiz Macaroni?

I, as usual, have changed the recipe and have come up with this masterpiece.

Ingredients

2/3 pound ground turkey (or ground beef if you have to, but you won't miss it)
1/2 cup chopped onion
2 cloves garlic, minced
Fat free Italian dressing
Worchestershire Sauce
Lawry's season salt
pepper
2 6-ounce cans tomato paste (I use 1 1/2 cans)
1 1/2 cups water
italian seasoning
6-8 lasagne noodles, cooked, drained
1 package frozen spinach, cooked, drained
15 ounce container of ricotta cheese, low fat
2-3 cups shredded mozzarella cheese
Grated parmesan cheese

Heat oven to 375 degrees. Brown turkey with garlic and onions; sprinkle meat with italian dressing, worchestershire sauce, season salt and pepper. Drain on plate with paper towels. Stir in tomato paste, water and italian seasoning. I use a lot of italian seasoning... maybe 1 1/2 tablespoons. Start with less first and add more to taste later. Cover and simmer 30 minutes. In a 8 x 8 baking dish, layer half noodles, ricotta, spinach, meat sauce and mozzarella cheese; repeat layers. Spinkle with parmesan cheese. Bake for 30 minutes. Serve with salad and garlic bread.

Enjoy!!

Beef... It's What's for Dinner

I got this recipe from my friend Jenn, who got it from someone else. We changed it a smidge (as usual), but it is the easiest recipe for fajitas.

Yummy, Easy Fajitas

Ingredients

1 Flank steak (you choose the size)
Soy sauce
Honey
2 limes
2 cloves garlic, minced (fresh or jar)
1 onion, diced

Trim fat off the flank steak, unless you like yucky grizzel. Throw it in a plastic bag or large container for marinating. Mince the garlic and chop the onions; add to steak. Add enough soy sauce to almost cover the steak. Turn the honey bottle upside down and give it one good squeeze. Zest the limes (we think it adds a little extra), then cut in half, squeeze the juice into the marinade and throw them into the bag or container. Put in refrigerator over night (it can sit for an extra day if desired).

Heat grill to medium heat. If you don't have a grill, borrow your neighbors. Grill steak for 20-25 minutes until desired doneness (is that a word?) is acheived. Let steak sit for 5-10 minutes. Slice against the grain. Serve with grilled peppers and onions (place them in a packet of tin foil and grill along with the steak), sour cream, salsa, guacamole and tortillas.

Enjoy!

Mandarin Chicken...or Pork or Beef or Whatever

This is one of my all time favorite, go-to recipes. It's simple, healthy and darn good. Even our kids eat it (of course everything must be separated out so as not to touch and god forbid you put a red and green pepper in the same pile because they are not remotely the same). I adapted it from a cookbook that my Mother-In-Law so lovingly gave me entitled, 'Any Bitch Can Cook'.

Ingredients

3 boneless, skinless chicken breasts (1 1/4 lbs. pork tenderloin, or any meat or seafood)
1 T. vegetable oil
2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. white pepper
1 tsp. soy sauce
2 green onions (with tops)
1 green pepper
1 red pepper
1 yellow pepper
2 zuchinnis
1 head of broccoli
1/3-1/2 bag of baby carrots
1 tsp. minced ginger
1 tsp. minced garlic
1 T. soy sauce
2 tsp. chili sauce

Trim fat from chicken (meat); thinly slice. In small bowl, combine vegetable oil, cornstarch, salt, sugar, white pepper and 1 teaspoon soy sauce; add meat and toss. Cover and refrigerate 30 minutes.

Now for the vegetables. Slice peppers, carrots, and zucchini into thin strips. Chop broccoli and green onions, but separate them from the other vegetables. You are free to use whatever veggies you want...mix it up and get crazy.


Heat wok over medium high heat (water should dance when sprinkled in the wok). If you don't have a wok...go buy one. I am in love with mine that I bought at Cost Plus World Market. Coat the wok with vegetable oil. Add ginger and garlic and stand back...these babies love to splatter. Add meat and stir-fry until no longer pink. Remove from wok and drain onto a paper towel lined plate.

Add another small coating of oil to the wok. Add the peppers, carrots and zucchini; stir-fry for 3 minutes. Return the meat to the wok, along with the broccoli and green onions. Stir in 1 tablespon of soy sauce and chili paste; heat through.

Serve with rice, noodles, or alone.

Happy stir-frying!!

Holy Guacamole! The secret is revealed...

Before we start, I must first say this:

This recipe is the intellectual property of Phil (thank you), although I have altered it just a smidge. It is meant for private consumption and enjoyment. Any replacation for sale is strictly prohibited. Any proceeds from the sale of this unbelivable dip shall be distributed to said owner.

Whew! Now that that's taken care of...here we go.

Ingredients

2-3 ripe but firm avocados
1/4 cup finely chopped red onions
1/4 cup sour cream (I prefer low fat, but whatever)
1/4 cup picante sauce (I use Pace Medium)
garlic powder
Lawry's season salt
cayenne pepper
lime or lime juice

Cut avocados in half, remove pit. Slice avocado meat (is that even what it's called?) and scoop out into a bowl. Chop onions; add to bowl. Squeeze lime juice over avocados and stir. Add sour cream and picante. Stir to combine. Sprinkle garlic powder, season salt and cayenne pepper (if you dare) over mixture. Stir again. Sprinkle seasonings again. Taste. Add more seasoning, sour cream, or picante to taste. Serve with tortilla chips.

That's it! It couldn't be any easier.