Saturday, March 17, 2018

Philly Cheese Steak Sloppy Joes

  • -1 pound lean ground beef
  • -2 tablespoons butter
  • -1 small yellow onion, diced
  • -1 small green bell pepper, diced
  • -8 ounces brown mushrooms minced
  • -2 tablespoons ketchup
  • -1 tablespoon Worcestershire sauce
  • -1/2 teaspoon Kosher salt
  • -1/2 teaspoon fresh ground black pepper
  • -1 tablespoon cornstarch
  • -1 cup beef broth
  • -8 ounces Provolone Cheese Slices, chopped (use 6oz if you don’t want it very cheesy)
  • -6 brioche hamburger buns


  1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
  2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
  3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
  4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  5. Add the beef back into the pan.
  6. In a small cup mix the beef broth and cornstarch together
  7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
  8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
  9. Turn off the heat, add in the provolone cheese.
  10. Served on toasted brioche buns.

Monday, March 05, 2018

SHANQ's Sweet Potatoes

-4 cups mashed sweet potatoes (about 4-6 potatoes)
-1/2 cup white sugar
-2 T vanilla
-4 eggs, beaten
-1/2 pint heavy cream
-1/4 pound butter
-1 cup brown sugar
-1/2 cup all purpose flour
-1 1/4 cups chopped pecans

Butter/grease 2 quart casserole dish.  Preheat oven to 350 degrees.  Combine mashed sweet potatoes, sugar, vanilla, eggs, and cream.  Blend well and spread into casserole dish. Prepare the topping by combing butter, brown sugar, flour, and pecans.   Mix until crumbly and sprinkle over sweet potato mixture.  Bake for 30 minutes.

Saturday, February 17, 2018

Jalepeno Popper Chicken


  • 2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)
  • 1/2 tsp garlic powder
  • 8 oz cream cheese, softened
  • 1/2 pound jalapeño peppers (about 5-6 peppers)
  • 4 oz sharp cheddar cheese, grated
  • 1/2 cup crumbled crispy bacon


  1. Preheat the oven to 375˚F
  2. Lay chicken breasts flat in a casserole dish.  Season them with the garlic powder then spread the cream cheese over them evenly.
  3. Wash the jalapeño peppers and then cut the tops off.  Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
  4. Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time.  Chicken is done when cooked through to an internal temperature of 165˚F.
  5. Serve warm with a side of potatoes, veggies, or a baked potato.  Enjoy!

Tuesday, February 06, 2018

White Chocolate Macadamia Nut Cookies

  • 14cups all-purpose flour
  • 1teaspoon baking soda
  • 14teaspoon salt
  • 1cup light brown sugar, firmly packed
  • 12cup white sugar
  • 1cup salted butter, softened (I use 1/2 cup butter and 1/2 cup shortening
  • 2large eggs
  • 2teaspoons pure vanilla extract
  • 1cup coarsely chopped macadamia nuts
  • 12cups white chocolate chips
  1. Preheat oven to 350°F.
  2. In medium bowl combine flour, soda and salt. Mix well, set aside.
  3. In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
  4. Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
  5. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

Sunday, February 04, 2018

Spicy Cheesy Pull-Apart Bread

-Canola oil spray
-One 16-ounce tube refrigerated flaky biscuits (8 biscuits)
-2 cups grated low-moisture mozzarella (about 1 pound)
-4 tablespoons (1/2 stick) unsalted butter
-2 tablespoons thinly sliced scallions, white and green parts
-1 tablespoon minced garlic
-1 teaspoon crushed red pepper
-1/2 teaspoon kosher salt
-1/2 tablespoon white wine vinegar

Special equipment: a 6-inch cast-iron skillet

Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.

Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.

Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.

Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella.

Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.

Saturday, January 27, 2018

Oven Cooked BBQ Brisket

  • -5-6 pounds brisket
  • -1 teaspoon celery salt
  • -1 teaspoon garlic powder
  • -1 teaspoon onion salt
  • -2 ounces liquid smoke
  • -1 ounce Worcester Sauce
  • -1 cup prepared Barbecue sauce (your choice)
  1. In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
  2. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
  3. Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
  4. Cool and slice into thin pieces.

Ree Drummond's Simple Enchiladas

The Rest:
For the sauce:
In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
For the meat:
While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
For the rest:
In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Sunday, January 21, 2018

Steak, Potato and Mushroom Kabobs

  • 1 pound steak
  • 8 ounces mushrooms
  • 1 pound small potatoes
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.

Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.

Thread the marinaded steak and mushrooms, along with the potatoes, onto skewers.
Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Reseason with salt and pepper and serve immediately.

Wednesday, January 17, 2018

Peanut Chicken with Zucchini Noodles

  • -2 Tablespoons sesame oil (you'll need more for the peanut sauce below)1
  • -2 teaspoons minced or chopped garlic
  • -1 cup shredded carrots
  • -1 cup thinly sliced cabbage (I use red)
  • -1 large bell pepper, thinly sliced (I use red)
  • -3 large zucchini, spiralized into noodles4
  • -2 large chicken breasts, cooked & shredded (about 2-3 cups)2
  • Toppings: 1 Tablespoon sesame seeds, handful of cilantro, 1/2 cup peanuts, chopped green onion
Peanut Sauce:
  • -1/2 cup creamy peanut butter
  • -1/3 cup honey
  • -1/3 cup soy sauce (I use reduced sodium)
  • -2 Tablespoons sesame oil1
  • -2 Tablespoons rice vinegar3
  • -2 teaspoons fresh ginger, minced
  • -1-2 teaspoons Sriracha or any hot chile sauce
  1. Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn't quite big enough, you can do this step in batches.)
  2. Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
  3. Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
  4. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Monday, January 15, 2018


  • -2 ounces pancetta, diced small
  • -6 tablespoons butter, divided
  • -2 cups onion, diced
  • -1 ½ pounds green cabbage, cored and cut into bite-sized pieces
  • -1 ½ teaspoons kosher salt
  • -½ teaspoon freshly ground black pepper
  • -6 ounces dry No Yolks® egg noodles, any size noodle
  1. In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
  2. While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
  3. Once cabbage is tender, remove cover and add drained noodles.
  4. Add remaining butter and cook to bring to serving temperature.
  5. Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)

Tuesday, December 19, 2017

Brie Dip with Honey and Walnuts

-7 ounces brie

Slice brie and layer in a 8X8 glass dish. Drizzle with 2 tablespoons honey and sprinkle with 2 teaspoons of chopped walnuts.  Bake at 400 degrees for 15 minutes.  Serve with club crackers.

Hanky Panky

  • 1 lb. ground beef
  • 1 lb. Mild sausage
  • 1 lb. Velveeta cheese, cubed
  • 1 tsp. oregano
  • 1 tsp. garlic
  • 1/3 small. onion, chopped
  • 1 T ketchup
  • 1 t Worcheshire 
  • 3 loaves Pepperidge Farm party rye bread
  1. Brown meats and onion.  Mix in cubed cheese and seasonings and cook over low heat til melted.
  2. Place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread.
  3. Arrange cocktail rye bread slices in a single layer on the prepared baking sheet. Bake in the preheated 350 degree oven 10 to 15 minutes, or until lightly browned and crisp

Thursday, December 07, 2017


  • 1 Cup Soft Butter (Unsalted)
  • ½ Cup Sifted Confectioner's Sugar
  • 1 Tsp Vanilla
  • 2¼ - 2½ Cups Sifted Flour
  • ¼ Tsp Salt
  • 1 Cup Chopped Walnuts or Pecans

  1. Cream butter and confectioner's sugar until light and fluffy.
  2. Add vanilla, mix to blend in.
  3. Add flour and salt a little at a time.
  4. When all the flour is in, add walnuts, mix until crumbly (not thoroughly mixed).
  5. Turn mixture out onto lightly floured board.
  6. Form dough into log, chill for 30 minutes.
  7. Roll into 1-inch balls and place onto un-greased cookie sheet.
  8. Bake until set, but not brown, 12-15 minutes at 350° F.
  9. Cool cookies then roll in confectioner's sugar while still warm.

Kris Kringle Cookies

1/2 cup veg. oil
4 squares unsweetened chocolate   ........Melt these together over low heat in small pan.
2 cups sugar
4 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

1 cup powder sugar

Mix oil mixture with sugar. Add eggs and vanilla, beat well. Mix in dry ingredients till thoroughly mixed.

Cover and refrigerate for 2 hours OR overnight.

Drop teaspoons of dough into bowl of powder sugar, roll to coat.

Bake on ungreased cookie sheet 10-12 minutes @ 350.

Cool slightly, then remove from cookie sheet before completely set. 

Makes 3 dozen.

Saturday, December 02, 2017

Thai Green Chicken Curry

  • 4 TB cooking oil
  • 1 onion, peeled and sliced into thin strips
  • 6 fresh garlic cloves, minced
  • 2 TB fresh ginger, grated
  • 3 stalks lemongrass, inner white parts only, thinly sliced
  • 8 TB green curry paste
  • 2 cans (14 oz each) Asian coconut milk, unsweetened
  • 2 cups regular, high quality chicken broth
  • 6 TB Asian fish sauce
  • 2 TB palm sugar (brown sugar can be subbed if needed, but palm sugar is best)
  • 2 TB freshly squeezed lime juice
  • 3 lbs boneless chicken thighs or breast, cut into bite size pieces
  • 8 lime leaves, sliced OR zest of 1 large lime
  • 2 large red bell peppers, seeded and sliced
  • ¼ cup Thai basil leaves, shredded
  • ¼ cup cilantro leaves, chopped
  • Optional: 1-2 chilies, seeded and sliced, if you like heat
  • Other: lime wedges and cooked Jasmine rice to serve alongisde

  1. In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice. Stir to combine; at this point, the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors. (Dish can be made 1 day ahead up to this point. Flavors will meld and become so much more concentrated the next day.)
  2. Add chicken, lime leaves (or zest,) and red bell peppers, stirring well. Bring liquid to a boil and immediately reduce to medium-low for a low boil. Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
  3. Remove from heat. Add basil and cilantro, stirring to combine. Serve with rice and lime wedges.


  • -3 Tbsp. olive oil
  • -2 ribs celery, chopped
  • -1 white onion, diced
  • -1 small red bell pepper, cored and diced
  • -1 small yellow bell pepper, cored and diced
  • -1 small green bell pepper, cored and diced
  • -4 cloves garlic, minced
  • -2 boneless skinless chicken breasts, cut into bite-sized pieces
  • -1 lb. turkey sausage, thinly sliced into rounds
  • -3 cups chicken stock
  • -1 (14 oz.) can crushed tomatoes
  • -1 1/2 cups uncooked white or brown rice
  • -2 Tbsp. Cajun or Creole seasoning (**more/less to taste, see note below)
  • -1 bay leaf
  • -1 tsp. thyme, crushed
  • -1/4 tsp. cayenne pepper
  • -1 lb. raw shrimp, peeled and deveined
  • -salt and pepper
  • -(optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)


Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)
Once the rice is tender, add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.

Monday, November 06, 2017

Slow Cooker Steak Fajitas


  • 1 ½ lbs flank steak
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons soy saucepreferably the low-sodium variety
  • 1 jalapeño seeded and chopped
  • 2 cloves garlic minced
  • 4 bell peppers any color
  • 1 onion


  1. Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper.
  2. Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top.
  3. Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak as well.
  4. Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.
  5. Drain the meat and peppers well then serve with the recommended fajita “fixings” (listed above).