Use what you got!

Look around your house, and listen to your tastebuds. Some of my greatest recipes came from throwing ingredients together that I have laying around the house. The salad I made this afternoon is a perfect example.

Avocado
Cherry tomatoes
Fresh mozzarella
Balsamic vinegar
Olive oil
Courtneys everything seasoning

Mix all ingredients in a bowl and enjoy.

Dayton Daily News

http://tablet.olivesoftware.com/Olive/Tablet/DaytonDailyNews/SharedArticle.aspx?href=DDN%2F2014%2F02%2F26&id=Ar02302

Miami beach

Sometimes even the cook needs a break.
Joes stone crab is great way to do it

Pretty Little Puffs

For those of you that know me, I HATE TO BAKE. No really I would rather have a tooth removed, but as it goes  I often have to do it for a cooking class or a catering event. Today I am making many, many, many cream puffs. Now, this is my kind of baking. 4 ingredients, very little time, and the result is tasty little puffs of deliciousness. You can fill these little puffs with just about anything depending on how big you make them. Today I am filling them with a vanilla pudding mixture, but you could easily fill them with chocolate pudding  or fruit filling. Go savory with bigger puffs and fill them with chicken, egg, or tuna salad.

1 cup water
1/2 cup butter
1/4 salt
1 cup flour
4 eggs


Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

Zucchini Sausage Crescent Bake

I had a wonderful class at Cooks'wares in Springboro, OH on Monday. It was so special to see so many familiar faces in the sold out crowd. One of the recipes that we discussed with the sautéed zucchini and squash.  I told the students about a quick and easy recipe that my family loves, that I would like to share. This is great serves for breakfast, lunch or dinner. For dinner I would probably serve it with a nice salad.
Enjoy!

Zucchini Sausage Crescent Bake

 

8 oz can crescent rolls
1 Lb bulk sausage
4 cups zucchini, thinly sliced
1 cup onion, chopped
4 T butter
3 T Italian Seasoning
2 eggs, beaten
8 oz mozzarella, shredded

Preheat oven to 350°

Cover bottom of 9X13 baking dish with can of crescent rolls.
Brown sausage and break up. Cover top of crescent roll with sausage.
In the same pan sauté zucchini and onions in butter, stir in Italian Seasoning. Pour and spread evenly over sausage.
Combine eggs and mozzarella and, pour over zucchini mixture.
Bake for 25 minutes.

Sautéed Zucchini and Yellow Squash

3 Tbs. butter

1 Tbs. olive oil
3 medium zucchini, cut into half moons
3 medium yellow squash, cut into half moons
1 large yellow onion, sliced
CES

1/4 Cup Parmesan Cheese

Melt butter with olive oil in a large skillet over medium high heat. Add zucchini, squash and onions, sauté until soft and just begin to brown. Season with CES to taste.

 

Slow Cooker 2 Ingredient Chicken

Sometimes you need a quick and easy foolproof recipe to save the day. I have been making these chicken legs for a couple of years now, and they are one of my kids favorites. I usually make it when I find the chicken legs on managers special. You simply can not beat a two ingredient recipe.

Chicken

Teriyaki or BBQ Sauce

8 hours low

 

Serve these taste legs with rice and a steamed vegetable, and you have a complete meal. These are also great for parties if you use wings.

ENJOY!

Pub Roast

Please Forgive Me

 

I can not believe it has been since June that I have posted. I really do apologize to my followers. Sometimes life just comes up and bites you on the butt, and something has to give. I cant make any promises but I am going to do my best to post at least once every other week. So with that being said on to the recipes.

 

It is starting to get cold here in Ohio, so yummy comfort food that can cook all day is back on the menu. We love pot roast, but the kids have discovered that they do not like when vegetables such as carrots, and potatoes get all brown and mushy. That is why I developed this recipe without all of the vegetables that normally go in a pot roast. I always serve this dish with roasted vegetables on the side, and mashed potatoes.

The reason I call this pub roast is that beer is a main ingredient, of course you are more than welcome to omit it. I love adding seasonal beers to it, for instance today I added a Oktoberfest beer. I have even been known to use red wine instead for a richer dish, and serve it over polenta. Go nuts, and Enjoy! 

 

Pub Roast

 4 Lb Boneless Chuck Roast

Courtney’ Everything Seasoning

¼ Cup vegetable oil

1 onion, thinly sliced

4 bay leaves

3 beef bouillon cubes, crushed

3 garlic cloves, crushed

1 can cream of mushroom soup

2 portabella mushrooms, sliced thick (optional)

1 bottle of dark beer

Season both sides of roast with Everything Seasoning. Brown both sides of roast in oil and transfer to a large crockpot. Pour all the ingredients on top of roast and cook on low for 8 hours.

Serve with Mashed Potatoes and Roasted Broccoli.

Serves 6 to 8