Posts

All-Crust Sheet Pan Scalloped Potatoes

All-Crust Sheet Pan Scalloped Potatoes

My sister introduced me to this very simple week night recipe from the Food Network. This easy and delicious potato dish takes very little time, and everyone seems to love it. The potatoes pair well with any main dish, and they cook relatively fast because 

Paco’s Fajitas

Paco’s Fajitas

In 2020 I had the opportunity to do a USC Alumni online cooking class, with Paco’s Mexican Restaurant in Arcadia. I have always wondered what their secret was for some of the best tasting fajitas in Southern California. I can’t thank them enough for sharing 

Secret Lemonade

Secret Lemonade

What is the secret to really good lemonade? Good lemons! I have a very fruitful Meyer Lemon tree in my backyard and my friends say that they are the best and juiciest lemons ever. I have to agree!

Ingredients:

1 1/2 cups lemon juice

1 cup pure cane sugar

5 1/2 cups filtered water

Instructions:

Juice approximately 4-5 lemons. Add the juice to a large pitcher. Next add the sugar and whisk until fully dissolved. Then add the water and whisk again to mix the ingredients together. Refrigerate the lemonade until chilled and when ready serve over ice.

Spicy Mayo Sauce

Spicy Mayo Sauce

Simple recipe, but one not to forget. My son always likes to make a Sriracha mayo for his egg sandwiches. This one has just the right zing and kick.  Ingredients: 1 cup / 230 g. Kew Pie Mayo ½ cup / 126 g. Sriracha Chili 

Pineapple Slaw

Pineapple Slaw

During the last few months (COVID) I have been watching Christina Tosi on Instagram, and learning a ton. Recently, she has been featuring guests and their recipes. The recipe for Pineapple Slaw from Ash Ledet, is a perfect sandwich topping or side to any spicy 

Stein’s Swedish  Meatballs & Lingonberry Sauce

Stein’s Swedish Meatballs & Lingonberry Sauce

This is the Swedish Meatball recipe from Chef Zane at the Stein Eriksen Lodge –  Glitretind Restaurant. I made these meatballs at home, and then a few weeks later had them at the restaurant. If you follow the recipe and use the right ingredients, this recipe is exact. While dining at Stein’s Troll Hallen Lounge I had the opportunity to tell Chef Zane that I made his mom’s famous recipe, and that they were just as good as the ones I had ordered. He was pleased that I had success with his recipe, and he encouraged me to freeze them and keep them handy for quick meals. Thanks to Chef Zane, I now have a another quick meal always ready to make.

Recipe Serves 8 People – Approximately 48 Meatballs

Swedish Meatball Mixture:

2 lbs. ground pork

1lb. ground veal

1/2 yellow onion

10 sprigs parsley

2oz. Utah honey

Kosher Salt/pepper to taste

2 Whole Eggs

1/4 cup Panko Bead Crumbs

Lingonberry Sauce:

8oz. of Lingonberry Jam

3 cups veal demi-glaze (can be found in specialty food stores)

3/4 cup heavy cream

Combine all ingredients, simmer and reduce until sauce has a nappé consistency.

Method:

Small dice the yellow onion, pick parsley leaves from stems and finely chop. Combine all ingredients together, mix thoroughly and place in refrigerator to rest overnight.

Roll mixture into 1 inch uniform meatballs. Place meatballs, evenly spaced, on a non-stick sheet pan.

Cook at 300 degrees Fahrenheit for approximately 8-10 minutes. Remove from oven and place in Lingonberry Sauce.

Serve & Enjoy!

Italian Dressing

Italian Dressing

This is such a nice Italian dressing, and it is very easy to make. It is made with ingredients that I always have on hand. Make it early, so you can chill it a bit before dressing your salad. Ingredients: ½ cup olive oil 5 

Poppy Seed Dressing

I have always enjoyed when someone makes a salad with a good poppy seed dressing. I found this recipe years ago in a Saveur magazine and have kept it in my recipe file for years.The note on the recipe says: Popularized by Texas cookbook author 

Bristol Farms -Chili Con Queso Dip

A friend of mine introduced us to this dip from Bristol Farms, and we have been addicted ever since. I asked an employee in the deli for the recipe, and he told me about the mix and the other ingredients they use. Super easy! Finding the dip mix is the hard part, so we end up buying it at Bristols when we want it. I have made this recipe for a big party, and that’s when buying the actual mix makes sense. 

Ingredients:

2 oz. Knor Chili Con Queso Mix
18 oz. sour cream
5 oz. mayonnaise 
8 oz. shredded cheddar cheese
or

5 Tablespoons Knor Chili Con Queso Dip Mix
16 oz. sour cream
1/ cup mayonnaise
1 cup shredded cheddar cheese
Directions:
Mix the above ingredients together and let sit overnight. 

Fire-Roasted Tomato Bisque

This is my go to tomato soup. I always keep a couple cans of Organic Muir Glen Fire-Roasted Tomatoes on hand to make this recipe. I have cut the recipe in half and doubled it for dinner parties. Everyone asks for the recipe, so I