Rhodes Freezer Rolls

Pick them up in the freezer section of the grocery store. Trust me when you have these you will and you family will love them.
Prepare as accordinaly on the package.

Chicken Stuffed tomatoes

I turn garden-fresh tomatoes into a sensational summer meal when I fill them with this creamy chicken salad. It's ideal for lunch or as a light dinner with some crusty bread.

 4 medium tomatoes
1 3/4 cups cubed rotisserie chicken
1/2 cup chopped celery
1/4 cup chopped green onions
1/3 cup mayonnaise or light mayonnaise
1/4 cup chopped walnuts (optional)
1 tsp tarragon
salt and pepper to taste
1/3 cup ranch salad dressing (optional)

1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2 in shell.  Invert tomatoes onto paper towels to drain.
2. In a small bowl, combine the chicken, celery, onions, mayonnaise, salt, pepper, tarragon and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.

Enjoy!

Novak's Homemade pickles

Okay - here's the recipe.

If you have cucumbers in your garden or purchase them at a farmers market you want the cucumbers to be able to fit in large quart size jar. Really the smaller the better to pack.

Depending on how many jars you have, you can double your recipe (which is what I do) However, this recipe is for about 4 qt jars.

Cucumbers 3-5 pounds
1/2 cup of 5% vinegar
1/4 cup pickling salt
4 cups of water
1 teaspoon Alum (this makes the pickles nice and crunchy)
1 tablespoon of pickling spice (I put 1 1/2 tablespoon cause I like the flavor but thats up to you)
Fresh garlic (depending on how much you like in your pickles) my husband and family fight over these so I put about 6 cloves (peeled of course)
Shallots (once again depending on how many you want in there that's up to you. I grow these so the are small but I like to cut them into half)
Fresh Dill (We grow our dill)

Preheat over to 325.

Boil all of the above except for the pickling spice.  Prepare your jars by cleaning and wiping dry. The lids and seals you will put in a pot of water until it boils then remove and dry each rim and seal.

Pack a hand full of dill around the edge of the jar then place in the bottom of the jar your onions and garlic. You want to start with the largest cucumber and place it on the sides and pack them on the sides until you can't pack them in anymore. Use the small ones for filling in the holes and you will have to use alot of force to pack these in cause you don't want alot of room so it will be hard to do. You will begin to think you are going to break the jar but trust me you won't. Once packed, top with the pickling spice and pour the hot solution over the top. You want the water solution to reach the first rim. DO NOT FILL TO THE TOP.  Place in the oven carefully not to spill for 20-25 minutes until the cucumbers turn a bright green color.  Remove from oven and place on a cooling rack. Wipe the rim with a wet paper towel to make sure none of the solution or spice has spilt over.  Take your lid and rim and place it on the jar. The jar's will be hot so hold it with a pot holder and be careful not to spill any of the solution. You don't want to over tighten the lid. When the jar's start to cool you will hear them pop; which means at that point and time you can tighten the jars tighter.

This recipe is one that has been in the Novak's family for generations. I've added a 1/2 tsp more of pickling spice but I'll have to get permission to post the recipe before I do.

In the meantime, here is just a fraction of what I put up because they were spread out all over the counter.

Best ever Chicken Meatloaf

Ingredients

• 2 pounds ground turkey
• 1 tsp poultry season
• 1 cup Italian seasoned bread crumbs (or three-four slices of bread soaked in milk and drained)
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 pound Colby cheese, cut into 1/2-inch cubes
• 1/2 cup ketchup (optional)
• 1/2 cup olive oil
• 1/2 of a grated onion
• 1 tsp parsley flakes
• 1 tablespoon mustard

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, mix the turkey, olive oil, bread crumbs (or milk soaked bread), and eggs by hand. Season with all the above seasonings into the mix. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup.
3. Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).

Classic Bloody Mary

Something to get your day started off is my classic Bloody Mary. I have tried and tried to master bloody mary's and I think I've finally done it. I hope you enjoy this recipe as much as I do.

• 1 quart tomato claim juice
• 1 cup vodka
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lime juice
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
• Lime slices or celery stalks
• Jalapeno stuffed Green Olives (optional)
• 1 tablespoon of olive juice

Combine tomato juice, vodka, olive juice, Worcestershire sauce, lime juice, and TABASCO® Sauce in a 2-quart pitcher; stir well. Rim glass with spicy lime salt and serve over ice. Garnish with lime, green olive or celery.

Makes 6 (6-ounce) servings.

Sugar or salt scrub for teacher gifts or gifts

Here's How:

1. For this body scrub, you can use salt or sugar. Sugar can be gentler on the skin. Just make sure to choose a sugar or salt that has small granules that won't tear at skin. A basic table salt or sugar works wonderfully. If you have super sensitive skin, you might opt for a dark brown sugar.
2. Choose an oil. You can use baby oil or any of the following: organic extra virgin coconut oil (my absolute favorite, which you can buy at a health food store), almond oil, safflower, vegetable. According to Allure, makeup artist Joanna Schlip uses olive oil in the homemade scrubs she uses on actress Eva Longoria.
3. You want 1 part oil to 2 parts sugar or salt. Place anywhere from a few tablespoons to a cup of salt or sugar in a container. Place half that amount of oil. Mix with a spoon. Don't freak out if the salt settles to the bottom. It's virtually impossible to keep it mixed.
4. If you want your scrub to smell divine, put 5 drops of an essential oil into your mixture. Mix with spoon.

I bought these jars at hobby lobby and I decorated them with these stickers and ribbons.

Buffalo Chicken Salad

I thought I'd keep it light for dinner tonight so it is going to be a wonderful crisp salad.

1/2 of heart of romaine, sliced or a spring mix salad (pre package)
3/4 cups coarsely chopped cooked chicken breast
2 tablespoons buffalo wing sauce
1 0.75 ounce wedge light blue cheese, crumbled
1 tablespoon bottled fat-free blue cheese salad dressing
1 teaspoon fat free milk
1 stalk celery, cut into 4 sticks

Arrange romaine on a plate or in a bowl. In a small sauce pan, saute chipped chicken with the wing sauce until the chicken in no longer pink.  Spoon chicken mixture over romaine.  Top with crumbled cheese and 1/4 teaspoon black pepper.  In a small bowl combine salad dressing and milk; drizzle over salad. Serve with celery sticks.

Best ever Filet Mignon

Ingredients

1 large clove of garlic, minced
4 anchovy fillets, drained and finely chopped
1 tbs capers, drained
2 tbs. fresh chives, minced
1 tsp. fresh thyme leaves
1 tsp. grated lemon zest
1/2 tsp. Fresh Ground Black Pepper
6 tbs. unsalted butter, room temperature
4 filet mignon (or tenderloin trimmed into fillets)
4 tbs. best olive oil
4 tsp. Herbes de Provence
Kosher salt, to taste
Freshly ground black pepper, to taste

Preparation

For the butter: Place garlic, anchovy, capers, chives, thyme, lemon zest, and black pepper in a food processor and pulse until they are combined. Add butter and process to combine all ingredients. Place the mixture on a piece of parchment or waxed paper and form into a roll about 5 inches long and 1 1/2 inches in diameter. Wrap in paper and place in refrigerator to chill.

Heat a grill or a grill pan.

Allow steaks to come to room temperature. Place the steaks on a platter and drizzle with olive oil. Sprinkle each steak with herbes de Provence and season with salt and pepper. Set aside a room temperature for 10 to 15 minutes.

Place steaks on hot grill and grill on each side for about 4 minutes for Medium Rare (140° on instant read thermometer). Remove steaks to a platter and cover tightly with foil and allow steaks to rest 15 minutes. Top hot steaks with a slice or two of Provençal butter. Serve.

Lobster Bisque

Lobster Bisque

6  5-8lb. lobster tails (I boil them so they're tender) usually takes 8 minutes max
3-4 stalks of celery chopped fine
1/2 sweet onion chopped fine
1  carton of half and half
1 - 1/2 gallon of milk, (I use lowfat 1%)
Creole seasoning, (to taste)
salt
pepper
2 sticks of butter, (I use unsalted)
Croutons

Feeds approximately 4-6 people

Start with boiling the lobster tails in a pan.You only have to boil them for about 8 minutes. Place the tails aside to cool.  Rinse the pan out, and use it to start the bisque.  Put the butter in the pan, (both sticks and melt them slow).  Chop the celery, chop the onion and add them to the melted butter.  Let them slowly soften.  (I even add a little Creole seasoning to it to start flavoring).

Add enough flour to make a rue, and continue stirring all the ingredients until thickened.  Pour in the carton of half and half.   Add about a tablespoon of Creole seasoning.  Let it begin to boil some.  CONTINUE STIRRING the whole time! Turn the heat down a little, (so it quits boiling), and cut the shell off the tails, and and chop the lobster into pieces.  (bite size), add to the mixture. Begin adding more flour to thicken again.  Add the milk.  Add salt; if needed (to taste, but remember it will be a little naturally salty with the lobster).  Add about a Tablespoon of pepper, continue stirring.  Add more flour as needed to thicken.  Continue seasoning with Creole to tasted, and pepper until you get the flavor you desire.  Serve hot, with croutons over the top.

Best ever Pork Ribs (Dad's recipe)

My Dad always has some of the best pork ribs grilling recipes, and this one is no exception. It's nice and spicy, and he always cooks them to perfection. Try his recipe - you'll love it too!

Serves: 8

Cooking Time: 1 hr

Ingredients

• 2 teaspoons chili powder
• 2 teaspoons dry mustard
• 1 teaspoon plus 1/4 teaspoon Cajun pepper
• 1 teaspoon garlic salt
• 4 pounds pork loin back ribs or baby-back ribs
• 1/2 cup hot pepper sauce (omit if too hot for you)
• 3 tablespoons brown sugar
• 1/2 teaspoon garlic liquid spice
• 1 tablespoon liquid smoke
• 1/2 cup of any flavor beer

Instructions

1. Mix chili powder, mustard, 1 teaspoon of the Cajun pepper, and the garlic salt  and liquid smoke together; sprinkle and rub into ribs.
    
2. Place over indirect heat on grill or in 350F degree oven.
    
3. Cook 50 to 60 minutes or until pork is no longer pink in center, brushing pork with Sweet and Spicy Glaze the last 15 minutes of grilling.
    
4. Heat any remaining glaze to boiling and serve with ribs.

Sweet and Spicy Glaze

1. Combine the hot pepper sauce, brown sugar, liquid garlic spice, and remaining 1/4 teaspoon of Cajun pepper and 1/2 cup of any beer in a small saucepan. 
    
2. Bring just to a boil, then remove from heat.

 

Creamy Crockpot Chicken

 

 

 

Serve this over noodles or rice.

 

Cook Time: 4 Hours, 15 Minutes
Prep Time: 10 Minutes

Ingredients

6 skinned and boned chicken breast (about 2 1/2 lb.)

2 teaspoons seasoned salt

2 tablespoons canola oil

1 (10 3/4-oz.) can reduced-fat cream of mushroom soup

1 (8-oz.) package 1/3-less-fat cream cheese

1/2 cup dry white wine 

1 (0.7-oz.) envelope Italian dressing mix

1 (8-oz.) package sliced fresh mushrooms

Preparation

Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving drippings in skillet.

Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.

Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.

Note: For testing purposes only we used Good Seasons Italian All Natural Salad Dressing and Recipe Mix.

To make ahead: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Freeze up to one month. Thaw in refrigerator 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated.

Sundried Tomato Pesto with Pinenut Bruschetta

I made this for a bridal shower that I hosted for my sister in law and forgot to post it earlier. It's on the top plate.

1 package of french baguette toast (I found these in the bakery section of my store in a package already sliced and toasted)
2 package of cream cheese (softened)
1 jar of Sundried Tomato pesto with Pinenut
1 pack of small tomatoes
dash of salt and pepper (or to your taste)
1 tsp of onion powder

In a mixing bowl, mix cream cheese and jar of pesto sauce with salt, pepper and onion. Mix well until all blended.  Spread a good amount on the top of toast and top with sliced tomato.

Enjoy!!

Strawberry Tart

Strawberry Tart

1 refrigerated pie crust

1/4 cup confectioners sugar

1 tablespoon butter, softened

1/4 cup greek yogurt

4 oz Neufchatel

2 cups sliced strawberries

1. Preheat oven to 375.
2. Place pie crust in tart pan, gently pressing dough on bottom, into fluted sides, and where sides meet bottom of pan. Trim dough even with top edge of pan. Using a fork, prick sides and bottom of dough repeatedly to prevent shrinking. Bake 8 to 10 minutes.
3. Meanwhile, prepare filling. using a mixer, blend confectioners sugar, butter, yogurt and Neufchatel.
4. Allow pastry shell to cool completely; add filling.
5. Arrange a layer of strawberries on top. Chill until ready to serve.

Hot sauce (Salsa)

I get asked over and over again to make this hot sauce by my family (mostly my daughter Brittany) and friends. This is so easy and so healthy for you. Trust me, make this salsa you and everyone else will love it.

4 or 5 large tomatoes (whole)
1 large jalapeno (if you like less heat then make it a small one)
5 garlic cloves - peeled
4 or 5 tomatillos
1 bunch of cilantro
Salt to taste
splash of vegetable oil to coat pan

Place the tomatoes, jalapeno, and garlic cloves and oil in a saute pan. Saute over medium with lid on until the skin of the tomatoes are starting to pull away from the tomatoes. Flip over the veggies once and continue to saute until they appear soft.  If you notice that there isn't enough oil, then feel free to add more.

In another pot you will fill halfway with water. Peel the tomatillos and rinse and place in pot and bring to a boil.  The tomatillos will change to a brighter green which indicates that they are done. Usually by the time the other tomatoes are done so will these be done.

In a food processor or blender place half of the (including the tomatillos and cilantro) ingredients cutting the tomatoes into quarters or half.  Do the next batch until all gone.  Pour into large bowl.  Add salt if needed. I always add about a tsp or more.

Serve with chips.

NOTE: Tomatillos are found in often times close to where they sell garlic and peppers.  They have a skin on them which makes them hard to identify but if you can't find them as the produce department and they will point them out.

Last in the fridge for about 2 weeks.

Spanish Fish

 These flaky fish fillets get plenty of garden flavor from onions and tomatoes, plus a little zip from cayenne pepper. This recipe is a favorite of my family because the fish doesn't get dry. It stays moist and delicious prepared this way.

1 tablespoon olive oil
1 large onion, thinly sliced
2 tablespoons, diced pimientos
6 sea bass or halibut fillets (6 ounces) I've also used red snapper and flounder
1 1/4 teaspoon  salt
1/4 teaspoon ground mace
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 thick slices tomato
1 cup thinly sliced fresh mushrooms
3 tablespoons chopped green onions
1/4 cup white wine or chicken stock
4 - 1/2 teaspoons butter
1/2 cup dry bread crumbs

Brush oil onto bottom of a 13x9 inch baking dish; top with onions and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish.

Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine over fish and vegetables.

In a non-stick skillet, melt butter, add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish.

Cover and bake at 350 for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with fork.

Calories: 251 per serving.