Favorite Recipes

I love to cook and bake. I try to cook something new each time I put together our dinner. The new item can be a main or side dish, dessert, or even a drink. However, I do have a few rules before I try a new dish.

The recipe cannot be too complicated and the instructions must be specific.
I must be able to find all the ingredients easily.
No yucky ingredients (heavy sauces, lots of cheese, or caramel)
I prefer recipes that do not take longer than 30 minutes to prepare.

Below are "keepers" I've tried this year.

Breads

Cheese & Other Dairy

Mushroom Madness Quesadillas
Mushrooms and smoked gouda go together great.
I think grilled onions rather than green onion would be better.
(Quesadillas by Donna Kelly)

12 ozs mushrooms
2 tblsps butter
2 cloves garlic, pressed
1/4 cup thinly sliced green onions, with tops
2 9" to 10" flour, wheat, or garlic tortillas
8 ozs regular or smoked Gouda cheese, shredded

Saute mushrooms in butter and garlic over medium-high heat in a 10-inch skillet until most of the moisture has evaporated and the mushrooms are lightly browned. Remove from skillet and stir in green onions. Wipe skillet dry with a paper towel.

Lay 2 tortillas on the counter. Spread 1/4 of cheese on bottom half of each tortilla. Evenly split mushroom mixture over top. Sprinkle remaining cheese over mushrooms. Bring the empty half of tortilla over on top of the filling and press down.

Slide one of the tortillas into a 10-inch skillet over medium heat. Cover and cook 1 to 2 minutes, checking frequently, until bottom of tortilla is crisp and browned. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately. Serves 2

Eggs

Rice & Grains

Pasta

Grab-Bag Tortellini Salad
Healthy and tasty. I enjoyed the crunchy veggies and chewy tortellini.
The dressing was light and tasty.
Make this a vegetarian meal by leaving out the meat.
(For Goodness Taste by The Junior League of Rochester)

9 ozs fresh refrigerated tortellini
1½ cups cauliflower florets
1½ cups broccoli florets
1 zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 carrot, sliced
1/2 cup frozen peas, thawed
1 cup cooked beef, chicken, or ham, cubed

Dressing
2 tblsps minced fresh parsley
2 tblsps fresh basil leaves, slivered
1/8 tsp garlic salt
2 tblsps vegetable oil
2 tblsps chicken broth
2 tblsps red wine vinegar
2 tsps Dijon mustard
Freshly ground pepper
1 tsp oregano

Cook tortellini according to package. Drain. Rinse with cold water. Drain again, then place in a large salad bowl.

Place cauliflower and broccoli in a microwave safe container with 2 tablespoons water. Microwave for 2 to 3 minutes. Drain and allow to cool. Add to the salad bowl.

Add zucchini, bell pepper, carrot, peas, and meat to salad bowl. Whisk together all dressing ingredients. Pour dressing over salad. Toss, cover and refrigerate at least 3 hours (I served without refrigerating and it was fine.) Toss again before serving. Serves 4

Salads

Fruits & Veggies

Meats & Fish

Easy Cook Chicken Breast (2021)
This method seems reliable and easy any time you want to cook
chicken breast without getting fancy.
(unknown)

1 lb boneless, skinless chicken breasts
1/8 tsp salt
1/8 tsp pepper
1 tsp vegetable oil

Pat chicken dry wth paper towels and sprinkle with salt and pepper. Heat vegetable oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken on one side, 6 to 8 minutes. Flip chicken, add 1/2 cup water to skillet, and reduce heat to medium-low. Cover and continue to cook, 5 to 7 minutes longer. Serves 3

Cook a Thick Cut of Meat (2016)
This technique worked great to cook a thick pork chop.
It was juicy, but still cooked through.
(Food Network Magazine, October 2015)

Cut of meat at least 1 inch thick
Vegetable oil for pan
Salt or seasoning salt

Bring meat to room temperature and pat it dry. Preheat the oven to 400° and heat a cast-iron skillet over medium-high heat. Add a little vegetable oil to the skillet, salt one side of the meat and sear it salt-side down until browned, about 3 minutes. Salt the top of the steak and flip it over, then place the pan in the oven until the meat is almost to your desired doneness. (To check the temperature, insert a thermometer sideways into the thickest part of the steak.) For medium rare, roast to 125°, about 7 minutes, then let rest 5 minutes; the internal temperature will rise. Serves 1

Soups

Drinks

Desserts