Almond Pistachio Cake

My mom used to make this when I was a kid and my sister and I always loved it! My husband and daughter really like it too! The pistachio pudding makes this cake green so it's a fun choice for St Patrick's Day too!

Here's what you need.


Almond Pistachio Cake
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant pistachio pudding mix
4 eggs
3/4 cup vegetable oil
3/4 cup water
2 tsp almond extract

Glaze
1 cup confectioners' sugar
2 or 3 tsp almond extract
4 Tbls water

Preheat oven to 350F degrees.
Grease and flour a 10 inch bundt pan.
In a large bowl combine cake mix, pudding mix, eggs, oil, water, and almond.
Beat for 2 minutes.


Pour batter into prepared pan.


Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
To make the glaze: In a small bowl, combine confectioners' sugar with almond extract and water. Mix until smooth.
Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.


Enjoy!

Italian Sausage Spinach Quiche!

This was my first BakeSpace Challenge!
It was really fun! We had to make something using pork, tomato, spinach, mushroom, parmesan and onion.



So I decided to put together an Italian Sausage Spinach Quiche.
1/3 lb Italian pork sausage
2 big handfuls fresh baby spinach
8 smallish button mushrooms, chopped
6 oil packed, sun-dried tomatoes, chopped
2 TBLS oil from sun-dried tomatoes
1/2 C onion, diced
1/3 C shredded parmesan
2 cloves garlic, minced
1/3 C shredded mozzarella
1/3 C shredded provolone
big splash dry white wine
1 tsp Italian seasoning
salt & pepper
4 eggs
1 C half & half
1 9in unbaked pie shell
1 TBLS butter, melted

Preheat oven to 425F

Brush melted butter over unbaked pie shell and refrigerate 30 minutes, or until filling is ready.


In large skillet, brown Italian sausage


When no longer pink, drain and set aside.


Get your veggies ready


Add 2 TBLS of oil from sun dried tomato jar to skillet.
Saute onion & garlic until translucent.



Add mushroom & sun-dried tomatoes, cook until mushrooms are tender.


Add a big splash of dry white wine.
Add spinach and cook until spinach is wilted.



In a separate bowl, whisk together eggs, half & half, salt & pepper, and Italian seasoning.


Get butter brushed pie shell from fridge.


Sprinkle sausage evenly in the bottom of the pie shell.


Evenly cover sausage with vegetable mixture.


Sprinkle parmesan, mozzarella and provolone evenly over vegetables.


Pour egg mixture over everything.


Bake in preheated oven for 10 minutes.
Turn oven down to 325F and bake for 25 more minutes or until crust is golden and filling is set.
Allow to set for 5 to 10 minutes before cutting.


Enjoy!

MMmmmm..... Meatball Sub!!!

This just makes me smile.


Just get a nice fresh sub roll... add light sprinkle of shredded mozzarella & provolone in the bottom of the roll... then add your favorite meatballs... and your favorite sauce... lots more shredded cheese... maybe a sprinkle of Italian herbs... and into the toaster oven until golden & melty!!

Teriyaki Turkey Sliders w/Ponzu Sauce

I've been playing around with ground turkey to come up with healthier meals that my family will still love. Usually my husband wrinkles his nose when I say 'turkey burger'. But he's loved both of my new creations!!! (check out my Spinach Feta Turkey Burgers too!) A serving of two Teriyaki Turkey Sliders comes in at 354 Calories, 6.7g fat, 39.2 carbs, 34.6g protein.

Teriyaki Turkey Sliders
40 oz extra lean ground turkey
1/3 C onion, grated
2 cloves of garlic, grated
2 inches ginger root, grated
2 TBLS fresh chives, snipped
1/2 C plain bread crumbs
1/3 C Kikkoman Teriyaki Sauce
1/4 C Egg Beaters
21 King's Hawaiian Sweet Rolls
1/2 C thinly sliced pineapple

1. Combine all ingredients except pineapple & King's Hawaiian Rolls
2. Mix well
3. Form into 2 oz meatballs
4. Gently flatten meatballs into patties
5. Fry or grill until no longer pink
6. Meanwhile, slice open King's Hawaiian Rolls.
7. Serve Teriyaki Turkey sliders in King's Hawiian Rolls.
8. Top with thinly sliced pineapple.
9. I served these with a Ponzu dipping sauce.



Ponzu Sauce
4 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
1 teaspoon minced ginger
2 tablespoon very finely snipped fresh chives

Combine all ingredients. It's also great with sushi or as a fondue dipper!

Curried Beef & Pork

I was just messing around with stuff I had on hand. It's a keeper!

Curried Beef & Pork
1 lb lean ground beef
1 lb ground pork
1 small onion, chopped
3 clove garlic, finely chopped
2 TBLS grated gingerroot (about 3 in)
1 heaping TBLS tomato paste
2 tsp ground cumin
2 tsp chili powder
1 TBLS garam masala
1 TBLS hot curry powder
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (14.5 oz) chickpeas, drained & rinsed
handful fresh chopped cilantro

In a large skillet, cook beef & pork, onion, garlic and gingerroot until meat is thoroughly cooked; drain if desired.

Stir in remaining ingredients except cilantro into meat mixture. Reduce heat to medium. Simmer uncovered 8 to 10 minutes. Just before serving stir in cilantro. Serve over hot cooked rice.

Spinach Feta Turkey Burgers

I'm trying to eat healthier and this is what I came up with today! This makes 8 hearty burgers. I served them with homemade Tzitziki Sauce on Whole Wheat Buns. Jon usually doesn't like turkey burgers, but really enjoyed these.

183 Calories per serving
3.1g Fat
1.3g Carbs
30.7g Protein
Servings: 8

Spinach Feta Turkey Burgers
32 oz Extra Lean Ground Turkey
10 oz box Frozen Chopped Spinach, thawed with liquid squeezed out
1/2 C Feta cheese, crumbled
1/2 C onion, grate
2 cloves garlic, grated
2 Tbls Plain Fat Free Yogurt
1/2 C plain bread crumbs
1/4 C Egg Beater
1 heaping TBLS Greek Seasoning

1. Combine all ingredients
2. Form 8 equal sized patties
3. Cook over medium heat, until no longer pink
4. Serve with Tzitziki on Whole Wheat Bun

Beef Gyro Burgers w/Tzatziki

I've made these a couple of times and everyone loves them!

Beef Gyro Burgers
1.5 lbs lean ground beef
1/2 - 3/4 C feta cheese
1/2 C onion, grated
2 cloves garlic, grated
1/2 tsp dried savory
1/2 tsp ground allspice
1/2 tsp ground coriander
1/2 tsp cumin
1 tsp Greek seasoning
1/2 tsp salt
1/2 tsp black pepper

Combine all ingredients. Form into patties and grill or fry to desired doneness.
Serve on flatbread or a burger bun. Top with lettuce, tomato, and Tzatziki Sauce. (recipe follows)


Tzatziki Sauce (fat free!)
12 oz plain fat free yogurt, drained
1 smallish seeded cucumber, grated & squeezed dry
1.5 TBLS lemon juice
1 clove garlic, grated
1.5 TBLS chopped fresh dill
salt & pepper to taste

Pour yogurt into cloth lined sieve over a bowl and drain out excess liquid (you can also gently squeeze liquid out of yogurt) Place drained yogurt in a small bowl.
Peel, seed and grate cucumber. Wrap in a linen kitchen towel and squeeze out excess liquid. Add cucumber and remaining ingredients to yogurt. Mix thoroughly and refrigerate at least 30 minutes. Serve as a dip, a spread or a condiment.

Super Quick Hot & Sour Soup

This is something I tweaked based on what Jon (Hector) was making over Labor Day weekend. It's soooo good. My daughter wants to have it almost every night! It's really easy too!

I have a Lemon Drop Chili plant that a friend gave me. The chilis are very hot and are supposed to have a citrusy flavor. I don't really notice a citrus flavor. But they are very hot and are a pretty bright yellow color. I thought they'd be perfect to spice up this soup. So the first step for me, is out to my garden to get one!


If you don't have a Lemon Drop Chili Plant in your garden, you could use any hot pepper you like. A serrano would be good or a hot Thai chili.

You'll need:
1 package chicken flavored Ramen noodles (or your favorite flavor)
2 C water
1 egg
1 green onion
1 Lemon Drop Chili (or a hot chili of your choice)
2 TBLS rice vinegar
about 1/2 in of ginger root


You could also add a couple of shitake mushrooms sliced into strips or some sliced chicken or pork.

Cut your chili into 5 pieces. The smaller you cut it, the hotter it will be.


Grate your ginger root


About 1/2in (more or less to your liking)


Cut up your green onion. (some day I'll get 'actual' kitchen scissors)


Bring two cups of water to a boil and toss in your noodle block. When it starts to soften up, flip it over and crack your egg on top of it.


Gently stir it around while breaking up noodles. Add season packet from Ramen and stir. If you're adding mushrooms or meat, add it now.


Add grated ginger root


Then add rice vinegar and stir.


Add chili, stir again and pour it into a big soup/noodle bowl.


Sprinkle green onions on top.


Enjoy!!

Bacon Wrapped Pork Loin

Still another oldie from the website.. Pork wrapped in Pork!!! YUM!!!!

1 3lb boneless pork loin
1 recipe stuffing (you can use your favorite homemade stuffing or something like Stove top... I used StoveTop for pork.. because I LOVE that stuff!!)
5 - 8 slices of bacon
Salt & pepper
1 sprig fresh rosemary - chopped
fresh thyme - chopped
salt & pepper

Preheat oven to 325F.
Slice pork loin lengthwise, but not all the way through, so you can still open it up.
Prepare stuffing and stuff into sliced pork loin. Sprinkle top of pork loin with
rosemary, thyme, salt & pepper.




Wrap pork loin with uncooked bacon slices.


Bake in 325F oven until meat thermometer reaches 145F when inserted to the thickest part of the meat (where it's still attached on the side) approx 1.25 - 1.5 hours.


Mmmmm.... a nice fall Sunday dinner!

Ahi Poke

I made this for a New Years Eve luau a few years ago. It was a huge hit! (yup.... another oldie from the website)

Ahi Poke

2 pounds fresh tuna steaks (sushi grade Ahi), cubed
1 cup soy sauce
3/4 cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon sambal olek (hot chili paste, available in Asian markets)
2 tablespoons finely chopped macadamia nuts

In a medium size non-reactive bowl, combine raw Ahi, soy sauce, green onions, sesame oil, sesame seeds, sambal olek, and macadamia nuts; mix well.
Refrigerate at least 2 hours before serving garnish with green onion.

Chicken Parmesan

Here's an oldie I pulled off of my long neglected website. I LOVE chicken parmesan! I usually make it for my friend Ericka's birthday, but she was out of town this year. I think we'll have to have a belated birthday celebration. That would also give me a chance to try out some new cupcakes too!



Chicken Parmesan

2 eggs, beaten
1 cup grated Parmesan cheese (or Parmesan & Romano)
1 1/2 C Italian seasoned bread crumbs
1 Tbls Italian Herb seasoning
3 - 6 cloves garlic, minced
6 skinless, boneless chicken breast halves
1 - 2 Tbls olive oil (or GARLIC olive oil ~ YUM)
12 ounces marinara sauce
6 - 8 oz shredded mozzarella/provolone cheese

Preheat oven to 375F
Put the chicken in a heavy plastic bag.


Pound breasts to about 1/4 inch thick.


In a shallow dish or bowl (I like to use a pie plate), mix together the grated Parmesan cheese, Italian Herb Seasoning and bread crumbs.





Pour beaten eggs into a shallow dish or bowl. Dip chicken breasts into beaten egg.


Then into bread crumb mixture to coat.


In a large skillet, heat oil over medium high heat add minced garlic brown lightly. Add coated chicken and sauté for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.


Pour some of the marinara sauce into a lightly greased 9x13 inch baking dish.


Add chicken breasts.


Pour the rest of the marinar sauce over chicken.


Then cover each breast with shredded mozzarella/provolone cheese.


Bake in the preheated oven for 20 minutes or until cheese is completely melted.


Serve with angel hair pasta, a nice garden salad and garlic bread!