Tag: Recipes

Layered Taco Dip

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized1 Comment

Who doesn’t love the crunchy-cool combo of taco dip while watching a big game?  I’ve made and eaten a lot of versions in the past, but I do love this cold combination versus a baked one.  It’s perfect for transporting or tailgating as well since you don’t have to worry about keeping it warm.

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LAYERED TACO DIP

Ingredients

  • 1 16-Ounce Can Refried Beans
  • 2 Tbs. Water
  • 16 Ounces Sour Cream
  • 1 Envelope Taco Seasoning
  • 3 Green Onions, Chopped
  • 1 1/2 Cups Shredded Sharp Cheddar Cheese
  • 1 1/2 Cups Shredded Lettuce
  • 3 Small Tomatoes, Seeded and Diced
  • 1 Bag Tortilla Chips or Fritos

Instructions

  • In a 13 x 9 baking dish, place refried beans, water and half of the taco seasoning.  Mix well and then spread into an even layer in pan.  The water helps to loosen the beans and make them more “dippable”.
  • Put the remaining taco seasoning into sour cream container and mix well.  Spread in an even layer on top of beans.
  • Sprinkle green onions on sour cream mixture.  Top with lettuce and then finally with diced tomato.
  • Cover and chill in the refrigerator for at least 1 hour prior to serving.
  • Serve with chips for dipping.

This is a popular dish every time we take it somewhere!  I do love using Fritos Scoops with it, but good sturdy restaurant-style tortilla chips are great too.  Once you taste it, you’ll know that anything you put in it is a winner!  Try it for your next tailgate or at your Halloween party this weekend.  Dig in and enjoy!

Classic Spaghetti Sauce & Meatballs

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

When I tell people I love to cook and write a blog they always ask, “so what’s your signature dish?”  I hate to say just one thing because I really love to cook all kinds of food.  However, my Sunday red sauce and meatballs is one of my most favorite things to make.  Who doesn’t love when the house is filled with a aroma of all-day sauce simmering on the stove??  While it requires some work, I assure you that the effort will be rewarded with a happy belly and plenty of compliments!

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MEATBALLS

Ingredients

  • 1 Lb. Ground Beef (85/15)
  • 1 Lb. Ground Veal
  • 1 Lb. Ground Pork
  • 3 Slices White or Italian Bread, Torn Into Pieces
  • 1 Small-to-Medium Yellow Onion, Finely Diced
  • 2-3 Cloves Fresh Garlic, Minced
  • 2 Eggs, Beaten
  • 2 Tbs. Dried Parsley
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper

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Instructions

  • Preheat oven to 350 degrees.
  • If you don’t like using veal, you can substitute beef.  Your mixture will then be two thirds beef and one third pork.
  • Place all ingredients in a large bowl.  Combine thoroughly with your hands, but do not over-mix.
  • Roll mixture into golf-ball sized meatballs.  Do not compact these hard, but just enough to hold their shape.  Place onto a foil-lined cookie sheet.  This mixture should make roughly two dozen meatballs.
  • Bake in oven for 30 minutes.  Start your red sauce while these are baking.

CLASSIC SPAGHETTI SAUCE

Ingredients

  • 2 28-Ounce Cans Tomato Sauce
  • 1 28-Ounce Can Water
  • 1 14.5-Ounce Can Diced Tomatoes
  • 1 6-Ounce Can Tomato Paste
  • 1 Medium Yellow Onion, Diced
  • 4-5 Cloves Fresh Garlic, Minced
  • 3 Tbs. Extra Virgin Olive Oil
  • 3 Tbs. Dried Parsley
  • 1 1/2 Tbs. Dried Oregano
  • 1 1/2 Tbs Dried Basil
  • 1 Tsp. Red Pepper Flakes
  • 1 1/2 Tsp. Salt
  • 1 Tsp. Black Pepper

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Instructions

  • In a large heavy pot over medium heat, I use a porcelain-coated cast iron one, sauté diced onions in olive oil until translucent.  Add garlic and sauce for another 2-3 minutes.
  • Add to pot both cans of tomato sauce, diced tomatoes and tomato paste.  Use one of the large cans to measure and add one full can of water.  Stir everything until combined and tomato paste is distributed.
  • Add remaining ingredients to the pot and stir until evenly distributed.
  • Bring sauce to a simmer and then lower heat.
  • ADD YOUR BAKED MEATBALLS.
  • Simmer sauce and meatballs over low heat for 5-6 hours, stirring every 30 minutes to prevent sticking.
  • Sauce will reduce and turn a deep-red color.
  • Serve over your favorite pasta and top with grated pecorino or parmesan.

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Seriously, why would you ever buy spaghetti sauce in a jar when you can make your own that’s ten times better?!  So here it is, my “signature dish” for the world to make for themselves – the secret it out!!  Dig in and enjoy, I hope you love it as much as we do!

Buttery Garlic Bread Loaf

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

When you have a heaping bowl of pasta, you just have to make garlic bread!  I honestly can’t stand the frozen stuff and don’t know why you’d buy it when it’s just as easy, cheaper and tastier to make your own.  You’ll never have leftovers when you make this recipe – with pasta or anything else that deserves a buttery-garlicky sidekick!

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BUTTERY GARLIC BREAD LOAF

Ingredients

  • 1 Fresh Loaf Italian or Vienna Bread
  • 1 Stick Butter, Softened
  • 2-3 Cloves Minced Garlic
  • 1 1/2 Tsp. Dried Parsley
  • 1/2 Tsp. Garlic Salt

Instructions

  • Preheat oven to 375 degrees.
  • Slice loaf of bread lengthwise and lay on top of a large sheet of foil.
  • In a small bowl, mix butter, garlic, garlic salt and parsley until combined.
  • Spread mixture on each half of bread and then place top and bottom together.
  • Wrap loaf in foil and bake in the oven for 30 minutes.
  • Remove from oven and foil and lay loaf open on a cookie sheet.  Place under the broiler for 3-5 minutes or until edges are browned and butter is bubbling.
  • Remove from oven, slice and serve immediately.

Yes, it really is that easy and that delicious.  If you’re like me, you’ll make this over and over again – your guests will request it!  With sauce, soups or steaks you’ll definitely want to dig in!!

Beef Roast With Mushroom Gravy

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It hasn’t quite cooled off the way I really love for fall, but I’m starting to move to fall dishes for dinner already.  Who doesn’t love warm comforting food on a chilly October evening?  Well, one of the best recipes passed down from my mother is my favorite “mushroom roast”.  Growing up, this was a Sunday supper, but I’m good with it any day of the week.  It’s outstanding with a touch of smoke cooked in a cast-iron dutch oven over the campfire or just as good in your oven.  Either way, it’s really easy and awfully good!

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BEEF ROAST WITH MUSHROOM GRAVY

Ingredients

  • 4-5 Lbs. Beef Chuck Roast
  • 1 Envelope Onion Soup Mix
  • 2 Cans Cream of Mushroom Soup
  • 1 Pint Sliced Button Mushrooms

Instructions

  • Place roast in a dutch oven or heavy roasting pan.
  • Dust roast with onion soup mix and then toss mushrooms in and around the roast.
  • Spread both cans of cream of mushroom soup over roast and mushrooms.
  • Cover and cook for 3-4 hours at 325 degrees until fork tender.
  • Skim fat from top of cooking liquid.  Remove roast and pull apart into large chunks with two forks.
  • Serve roast on top of mashed potatoes or egg noodles and cover with thick mushroom gravy.

This rich meaty dinner will definitely satisfy your fall/winter hunger.  Even if you’re only cooking for two, it makes great leftovers for open-faced sandwiches the next day.  You can also double this for a large crowd and cook two roasts in one large roasting or foil pan – thinking ahead for the holidays already!  Give it a try and make this Sunday supper an everyday meal for your family.  Dig in and enjoy!

Tangy Bagel Dip

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

Football season is always a great excuse to indulge in some great fattening appetizers while taking in your favorite games.  We’ve had this bagel dip in our regular snack rotation for years!  You’ll love the creamy savory taste of this cool dip with just the right bite of garlic and onion.  Simple in ingredients, I usually offer some variances for you to try.  However, don’t mess with success on this one, it’s perfect just the way it is.

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TANGY BAGEL DIP

Ingredients

  • 2-8 Ounce Bricks Cream Cheese
  • 10 Ounces Sharp Cheddar Pub Cheese
  • 1 1/2 Tsp. Garlic Salt
  • 4-5 Green Onions, Chopped
  • 1 Dozen Bagels

Instructions

  • Place room temperature cream cheese in a bowl and mix with hand mixer until smooth.
  • Add pub cheese and mix again until combined.  Any brand works well – Kraft and many grocery store brands are available.
  • With a spatula, stir in garlic salt and green onions until distributed evenly.
  • Chill for 2 hours and serve.
  • Cut or tear your favorite bagels into pieces.  We like to use everything and onion bagels.

I suppose if you want to be a little healthy, you could always dip veggies instead of bagels.  I think celery and radishes would be great with these ingredients.  Otherwise, grab a cold beer and dig in and enjoy!

Scalloped Potatoes With Crispy Shallots

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized2 Comments

Growing up my mom always made scalloped potatoes that came from a box and tasted like the freeze-dried potatoes and fake cheese they were – sorry mom!  I honestly never really liked them much, but came to like good scalloped potatoes and various versions of potato casseroles through my adult years.  I came up with this easy recipe that gives a creamy salty casserole a little punch from some crispy oniony/garlicky shallots.

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SCALLOPED POTATOES WITH CRISPY SHALLOTS

Ingredients

  • 3-4 Lbs. Russet Potatoes
  • 1 1/2 Cups Half and Half
  • 2 Tsp. Salt
  • 2 Tsp Black Pepper
  • 3/4 Cup Grated Romano Cheese
  • 4-5 Shallots, Thinly Sliced
  • 2 Tbs. Butter
  • 1 Tsp. Sugar

Instructions

  • Preheat oven to 375 degrees.
  • Peel potatoes and slice in 1/4-inch slices on a mandolin or with a knife.
  • Grease a 2-quart baking dish and cover bottom with a single layer of potatoes.  Pour 1/4 cup of half and half over potatoes and then sprinkle with salt and pepper.  Top with 1/8 cup of cheese.
  • Continue this process with six successive layers of potatoes, half and half, seasoning and cheese.
  • Cover with foil and bake for 40 minutes at 375 degrees.
  • While baking, melt butter in a saucepan and add thinly sliced shallots.  Sprinkle with sugar.
  • Cook shallots, stirring occasionally, over low heat for 30 minutes or until brown and slightly crispy.  When finished, set aside.
  • Remove foil from potatoes and return to a 400-degree oven for 15 minutes until potatoes are tender, bubbly and slightly browned.
  • Removed from oven and evenly coat top with crispy shallots.
  • Let stand 10-15 minutes before serving.

I recently made this recipe with grilled pork chops, but it is excellent with beef, chicken or some crispy breaded fish.  You’ll love the nuttiness of the romano cheese while not being overwhelmed with a ton of stringy cheddar or other variety.  The shallots also add some depth of flavor and a little texture to this creamy spud casserole.  And trust me, it’s way better than the box stuff your mom used to fix!

Creamy Dill Dip

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

There are countless tailgates and holidays in the coming months and there will undoubtedly be an equal number of veggie trays.  Despite my love of all things bacon-and-cheesy, I do enjoy and appreciate fresh vegetables and a really good dip.  Disappointing though are the prepared dips you find in the store.  They lack the right consistency and enough flavor to really keep your interest beyond ranch dressing.  My wife’s family has been making this creamy dill dip recipe for as long as she can remember and it is absolutely the favorite wherever we take it!

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CREAMY DILL DIP

Ingredients

  • 16 Oz. Sour Cream
  • 16 Oz. Mayonnaise
  • 2 Tsp. Garlic Salt
  • 2 Tsp. Accent
  • 2 Tsp. Dried Minced Onion
  • 2 Tsp. Dried Parsley
  • 2 Tsp. Beau Monde Seasoning
  • 2 Tsp. Dried Dill
  • 4-6 Drops Hot Sauce

Instructions

  • In a medium-sized bowl, mix sour cream and mayonnaise until thoroughly combined and smooth.
  • Add all other ingredients and mix until evenly distributed.
  • Chill at least 2 hours and serve.

There might be a lot of ingredients for just a dip, but you will definitely not be disappointed in the outcome!  Serve this with your favorite raw vegetables.  I also can’t get enough of pretzels and even chips dipped in the famous “dill dip”.  Either way, I can guarantee you’ll never buy store-made vegetable dip again.  Dig in and enjoy!!

Hanky Panks

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

Much like its “frisky” name, these spicy cheesy sausage toasts will light a little fire in you! I often get requests for appetizer recipes that are easy for someone to take a bite and go.  These hanky banks are hearty, delicious and sturdy enough to grab one and mingle with your drink vs. standing around a chip and dip bowl or carrying a plate around.  Prepare these in a large batch and freeze to keep them handy for parties or a quick appetizer with drinks or for unexpected company.  Kids and adults both will love them!

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HANKY PANKS

Ingredients

  • 2 Lbs. Lean Ground Beef
  • 1 Lb. Mild Pork Sausage
  • 1 Lb. Spicy Pork Sausage
  • 1 Tsp. Garlic Salt
  • 1 Tsp. Red Pepper Flakes
  • 1 Tsp. Dried Oregano
  • 32 Ounces Velveeta, Cut Into Chunks
  • 2 Loaves Light Party Rye

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Instructions

  • In a heavy pot, brown ground beef and sausage along with garlic salt, oregano and pepper flakes.  Drain meat throughly.
  • Place meat back in pot and add chunked Velveeta.  Stir over low heat until cheese is melted and mixture is smooth.  It will be thick, but should be able to stir.
  • Remove from heat and spoon roughly 1 1/2 Tbs. of mixture onto each slice of party rye.  Place each finished rye bread on cookie sheets until all bread and mixture is used.  Put cookie sheets into freezer for 20 minutes until they are frozen or at least solid enough to stack in gallon freezer bags.
  • Bag in servings of one dozen and freeze until ready to use.
  • When ready to serve, place frozen hanky banks on a cookie sheet and bake for 20-25 minutes at 350 degrees until they are bubbly and slightly browned.  Serve immediately.

It never fails to please a hungry crowd when you bake up a few dozen of these spicy snacks.  They’re perfect for football season and holidays or basically anytime you have no awareness of calorie count!  If you have an aversion to spicy food, feel free to use all mild sausage and/or eliminate the red pepper flakes.  If you want to make these in smaller batches you can also halve this recipe.  However, if you’re going through the process, I highly recommend making the full amount – your family and friends will love them!!

Tortilla Roll-Ups

On By greg@kandflivingIn Photo Gallery, Uncategorized2 Comments

I love a good party and even more so love great party snacks!  Appetizers can fall into a rut of traditional dips and platters of veggies.  I love small bites so I have TONS of great take-and-eat appetizer recipes.  Try this recipe for perfect southwest bites – it might just be a hit for your picnic today or a party in the near future!  Either way, I’m sure it will be a new favorite to add to your go-to recipe box…

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TORTILLA ROLL-UPS

Ingredients

  • 1 Package Large Flour Tortillas (10)
  • 3 8-Ounce Bricks of Cream Cheese
  • 3 Tbs Taco Seasoning
  • 5-6 Green Onions, Chopped
  • 1 Small Can Chopped Green Chiles, Drained
  • 1 Cub Shredded Cheddar or Colby Jack Cheese
  • 1 Jar Salsa (for dipping)

Instructions

  • Set out cream cheese to come to room temperature.  Place in a large bowl and beat with a hand mixer until smooth.
  • Add taco seasoning and chiles and mix with mixer until incorporated.
  • Add green onions and cheese and thoroughly mix with hand mixer.  Use a spatula to scrape sides of the bowl and make sure all ingredients are evenly distributed.
  • With a spatula, spread cream cheese filling in a thin layer (about 1/4 inch) on each tortilla and then roll up.  This amount of filling should cover 10 tortillas.
  • Place rolled tortillas in refrigerator for at least 1 hour to firm up.
  • Cut ends off of chilled rolls and then slice into 1-inch slices.  Arrange on a platter by themselves or around a small bowl.
  • Serve with your favorite salsa for dipping.

These small bites pack a lot of flavor and provide the right combination of creamy and spicy.  Want to kick it up a notch?  Try using pickled jalapeño instead of green chiles.  Don’t like taco seasoning?  Try using ranch dressing mix.  There’s a lot of possibilities and all of them will be crowdpleasers.  Dig in!

Avocado Sweet Corn Salad

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

I hate to even put this on my blog as an actual “recipe”, but my wife insisted because it was so good.  Sometimes it’s not about the technique or exotic ingredients, it’s just about the perfect combination and ratio of a few simple ones.  Summer is winding down, but now is the perfect time to find the sweetest corn in Ohio.  I like the combination of sweet corn, creamy rich avocado and the crisp bite of red onion to bring out the best flavors of all three.  Here’s the super-simple recipe for one of my favorite new salads.

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AVOCADO SWEET CORN SALAD

Ingredients

  • 2 Ripe Avocados
  • 2 Ears Sweet Corn
  • 1/2 Medium Red Onion, Finely Chopped
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper

Instructions

  • Shuck corn and either boil or grill until fully cooked.  Allow to cool.
  • Remove avocados from skins and cut into medium chunks, about 1″.
  • Place diced avocado into a large bowl.  Slice corn off cob and add to the bowl along with red onion.
  • Sprinkle mixture with salt and pepper and toss until thoroughly mixed.  DO NOT over-mix or you’ll turn your avocado to mush!
  • Serve immediately.  A squeeze of fresh lime can also be used to prevent avocados from oxidizing.

See, it’s not rocket science!  I do love this combination though and never get tired of sweet corn when we can get it.  Now I wouldn’t muck this up with other ingredients, but you could use fresh tomato and/or black beans as well if you wanted to give it some more variety.  Remember that less is more and keep your ratios the same.  The recipe above is enough to feed four, but it’s easily multiplied for larger groups.  It’s also not too shabby to eat leftovers with tortilla chips either!  Enjoy the tastes of the end of summer and dig in!