Quick Fix Tip (fix a too salty sauce/soup/stew)

Oh My Goodness!

I'm making Smothered Steak for dinner tonight,
And man oh MAN did I mess up.
I MORE than double salted it!

The gravy/sauce is way too salty.

But.. never fear.... it can be fixed!

All you have to do is peel a potato...
and drop it into your simmering salty sauce or soup, or stew...

Let is simmer for awhile.

The potato will absorb some of the salt!


Try it!
It works!

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Brown Sugar Coated, Peppered Bacon.

Bacon.
Just hearing the word makes me drool.
Bacon Makes Everything Better!If Bacon makes everything better,
I've found a way to make Bacon Better!!

Thats DOUBLE-BETTER!

This bacon not only tastes better than any other bacon you've made before,
It's easier & less messy...
Because you cook it in your oven!

The brown sugar caramelizes on the bacon,
making an incredible bacon experience!

Try it!
You'll never regret it!

Dana's
Brown Sugar Coated, Peppered Bacon,

Ingredients -

Bacon (I use thick-cut)
Dark Brown Sugar
Black pepper (fresh ground is best)

Directions-

1. lay your bacon on a baking sheet lined with parchment paper, or on a wire rack in a baking sheet.
2. Generously sprinkle pepper on your bacon.
3. generously sprinkle brown sugar on the bacon.
4. place the bacon-filled baking sheet into a cold oven and set it to 400 degrees f.
5. bake for 12 minutes.
6. Drain fat.
7. return to oven and continue baking until desired crispness. Checking every 3 minutes to avoid burning.
8. ENJOY!!
   

**TIPS**

• You can cook all of your bacon like this! It frees you and your stove-top up for other things!
• Always put the bacon into a cold oven, this will reduce curling.
  

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My Chinese Left-Overs Can Beat-Up Your Chinese Left-Overs! (Bourbon Chicken)

As I continue on my quest to make my favorite restaurant meals at home
I have been spending a lot of time testing Asian foods.

I love Chinese food!
I perfected Shrimp Lo Mein.

Now, I have the perfect recipe for Bourbon Chicken!!
Did you know that there is no actual bourbon in Chinese Bourbon Chicken?
Whats up with that??

I made it for the kids and their various girlfriends last night.
All the plates were licked clean!!
It tastes just like it does in my favorite Chinese joint!
And, trust me when I tell you, My kids are the best litmus test for any food!

WINNER!!!


Dana's Bourbon Chicken

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1-2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1/2 teaspoon ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

**TIP** you can adjust the heat in this dish easily with the red pepper flakes.
I kept it kind of tame because of the young'ins.
The older boys and the Man-of-My-Dreams would love it with about double the amount of red pepper flakes.

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It's All Greek to Me.. (Greek Salad)

On my quest to re-create dishes from my favorite restaurants in the big city, I couldn't leave out this wonderful Greek Salad.

My BFF Marlene and I often went to our favorite seafood restaurant just to eat their Greek Salad.
It was special.. the waiter would prepare it table-side with great flair.
This Greek dressing is a little more tart than others.

My mouth is watering just thinking about it!

Dana's
'It's All Greek to Me' Greek Salad

Dressing

• 3/4 cup olive oil
• 4 tablespoons fresh lemon juice
• 2 teaspoons dried oregano (or 4 teaspoons fresh)
• 4teaspoons fresh minced garlic
• 1 teaspoon dried basil (or 2 teaspoons fresh)
• 2 tablespoons red wine vinegar
• 1 teaspoon salt (to taste)
• 1 teaspoon sugar
• 1/2 teaspoon fresh ground black pepper (to taste)

1. Blend all ingredients together in a blender.
2. Refrigerate for at least one hour to let the flavors bloom.
   

Salad.

• 2 heads Romain Lettuce, cut or torn into bite-sized pieces.
• 1 large cucumber (I prefer the English Cucumbers) seeded and sliced.
• 3 tomatoes sliced (I like a few handfuls of grape tomatoes)
• 1 green Bell pepper, seeded & sliced
• 1 red Bell pepper, seeded & sliced.
• 1 red onion thinly sliced.
• 1/2 pound of Feta cheese, crumbled
• 1 cup Kalamata Olives.
• 2 tablespoons capers
  
• 4-6 pepperochini peppers
• 4-6 anchovy fillets (optional) blech!
  

1. Toss all ingredients together with the dressing.
2. Serve with a nice crusty bread.
3. Enjoy!!

Hint... throw in some shrimp for a whole meal!

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Cook The PERFECT Steak, Every Darn Time! (TIP)

I am from Texas. (ok.. well I wasn't born here... but I got here as fast as I could! gimmie a break will ya?)

And, as anyone from Texas will tell you, We take our steaks and other red meats very seriously.
Cook at steak wrong and they'll kick you plum out of the state!

When I was on the Wife Swap TV show, I had to throw a swanky dinner party the first night. I cooked steaks. They all asked... "How did you get each steak cooked so perfectly?!?"

I taught them this little handy trick.
Follow these simple tips and you'll cook the perfect steak each and every time!

Of course, you should start with a great cut of beef.
This one will work.

And, Yes.. cook it using HIGH HEAT
Preferably using a wood-fire.

If you have a wood-fire and a good cut of meat, you really don't need much more!
Great Beef doesn't need much seasoning.
Maybe a little salt & pepper...

The first rule of cooking steak is do not puncture it!!

Don't fiddle with it and poke it with a fork or cut into it with a knife checking for doness. Puncturing the meat only allows the juices to run OUT of the meat.. juices are goooood, we want em in there! Use tongs for cryin out loud!

Season it and cook it as you wish....
I use a good wood fire. HOT to sear it on both sides.
But after you get that far, how do you know how done it is without cutting into it to look??

I do it all by feel.
wanna know how to feel your steak like a pro?
Simple....
Here we go.

Lay your hand on the table....

Let it relax.

with your other index finger... feel the meaty part of your hand.

This is what a Rare steak feels like.

Now, take your index finger and let it join up with your thumb making a circle,

not flat like this picture. (think like an OK sign).

Feel it again...

This is what Medium-Rare feels like.

Now... do the same thing with your thumb and middle finger...
Yep, you guessed it!
This is what Medium feels like!
(easy huh?)

Thumb and ring finger?
You got it!
This is what Medium-Well feels like!

Put your thumb and pinkie fingers together.
This is what a Well-Done steak feels like!

Wasn't that easy??
A little practice and you'll be cooking steaks to perfection every darn time! (just like a Texan!)

Go forth and Grill baby!!

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Everybody Loves Pie! (Spaghetti Pie)

Everybody loves pie right?

Apple Pie,
Cherry Pie
Pecan Pie,
Blueberry Pie,
Lemon pie,

I could go on and on, because I love pie!
In fact, I think we should eat pie every day!

What kind of mother would I be if I served pie every night for dinner?
Well... if it's this pie, I'd say a pretty darn great one!

Take a look at this!!

Let Them Eat Pie!!!

Dana's Spaghetti Pie

• 6 ounces spaghetti
• 2 tablespoons margarine
• 1/2 cup grated Parmesan cheese
• 2 eggs (well beaten)
• 1 cup cottage cheese (or Ricotta)
• 1 lb lean ground beef
• 1/2 cup chopped onion
• 1/4 cup green pepper (chopped)
• 1 (8 ounce) can diced tomatoes
• 6 ounces tomato paste
• 1 teaspoon sugar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic (chopped)
• 1/2 cup mozzarella cheese

Directions

1. Cook spaghetti as directed on package, Drain, set aside in a bowl.
   
2. Add margarine, Parmesan cheese and eggs to the pasta.
   
3. Mix well.
4. Press noodle mixture into the bottom of a greased 10 inch pie pan.
   
5. Spread cottage cheese over spaghetti.
6. Brown ground beef; add onion, garlic, green peppers. Drain off excess fat.
7. Add diced tomatoes, paste, sugar, spices to the meat mixture.
8. Stir to combine and heat thoroughly.
   
9. Spread meat sauce over spaghetti and cottage cheese.
10. Bake in oven at 350 for 20 minutes.
    
11. Sprinkle on mozzarella cheese and bake 5 more minutes.
12. Slice and Enjoy!
    

My Grandmother used to make a spaghetti pie.
I've tweaked it to our liking.. feel free to do the same to suit your taste!

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The Taste of Comfort

Last night, we had one of my favorite comfort foods for dinner.

Tender, juicy, slow roasted, pot roast
with roasted carrots, huge mushrooms,
onions, & fingerling potatoes.
mmmmmmmm!

Top it all with a rich and thick homemade gravy, and I'm in comfort-food heaven!

Pot roast brings back memories of Sunday After-Church dinner.
Walking in the back door and smelling the wonderful meal long before you reached for your fork.
It's warm, filling, honest food. (if the term "honest food" makes any sense at all!)

I have many favorite comfort foods.
some sweet,
some savory,
some simple,
some complex,

I always find it interesting what foods other people consider comforting.

So today, It's all about you!

I wanna know...
What does comfort taste like to you?
And Why?

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My Chinese Leftovers can Beat Up Your Chinese Leftovers! (Shrimp Lo Mein)

I love Chinese food.
I really love Chinese food!
But.. there is NO Chinese food in the sticks.

I have done a really good job learning how to make my favorite restaurant foods at home.

Not only can I control exactly what goes into our foods,
It's WAY cheaper to make it myself!
I can usually make a meal for my entire BIG eating family, including left-overs, for less than one or two servings would cost at a restaurant!

My burgers are better than any burger joint.
My steaks are better than any fancy steak house steaks.
I am the queen of deli-style sandwiches and Paninis!
I am thrilled with my Vietnamese spring rolls!
My Pizza is getting close!

But Chinese food always kind of intimidated me.
I didnt' even know where to start!

Until NOW!

Yummy looking huh?

I could never figure out what spices and seasonings made Chinese food taste like Chinese food.
I tried soy sauce.... nope.. something else.
I tried 5-spice.. good but not the taste I was craving.

then.. BINGO!!
Enter sesame oil & fresh ginger!!
DING DING DING!!! We Have a Winner!!

the combination of-
soy sauce
sesame oil
fresh ginger
and garlic
IS the Chinese food taste!

Now... don't let the fresh ginger scare you.
I have always said I didn't like ginger.
But.. I do!
as the subtle taste in the background that brings Chinese dishes together and makes them sing to your soul!

I did the work..
and Now.. I'm gonna show you how!
Here we go!

Dana's "Better than Take-Out"
Shrimp Lo Mein.

• 2 lbs medium shrimp, peeled and deveined
• 1/2 cup soy sauce
  
• 3 Tablespoons cornstarch
  
• 3/4 Tablespoon fresh ginger, peeled (using a knife or vegetable peeler) finely chopped or grated.
• 6 cloves garlic, minced
  
• 4 teaspoons sesame oil, divided
  
• 12 ounces snow peas
  
• 1 1/2 cups shredded carrots
  
• 1 head bok choy
  
• 1 (14-15 ounce) can chicken broth
  
• 7 green onions, sliced
• 1 small can water chestnuts, sliced
• 1 bell pepper, sliced into thin strips
• 12 ounces spaghetti noodles, cooked al dente and drained

Directions-

1. Combine first 5 ingredients in a bowl and set aside to marinate while you get the other ingredients prepped.
2. In large skillet or wok, heat 2 tsp sesame oil over high heat.
   
3. Drain shrimp, reserving marinade.
   
4. Over high heat, cook shrimp until pink, 2-3 minutes.
5. Remove shrimp from skillet into a large bowl, set aside.
   
6. Add 1 tsp sesame oil to the skillet, then add snow peas and carrots, and cook approx 2 minutes.
7. Remove from skillet add to the bowl with the cooked shrimp.
   
8. Cook cabbage, water chestnuts & pepper in skillet with the remaining sesame sesame oil for approx 2 minutes.
9. Remove cabbage mixture to a large clean bowl combine with cooked/drained spaghetti noodles & green onions, set aside.
10. Combine chicken broth and reserved marinade, stirring well to stir up the settled corn starch, add to the skillet, along with shrimp mixture.
    
11. Bring to a boil, over high heat, and cook until thickened, 2-3 minutes.
    
12. Remove from heat and pour over the noodle/veggie mixture, toss to coat.
13. Enjoy!!
    

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Get an Early Taste of Summer!

Several years ago, my spoiled rotten little sister attended college in Arkansas.
My mother and I went to visit her.
While we were there, we stopped at a restaurant called "The Market Place", I ordered what may possibly be the BEST salad I have ever eaten!

It had chicken breast, fresh strawberries, roasted pecans, water chestnuts, & spinach.
The dressing was a blueberry dressing.
It was wonderful!

I loved this salad so much that I made my poor mother smuggle an ice chest full of salad home on the plane each time she would visit my sister.

I have tried and tried to replicate this salad.
I managed to make some pretty darn tasty salads, but they were not quite right.
UNTIL NOW!
As a matter of fact...
I think mine is better!

Dana's "Taste of Summer" Salad

• Chicken breast, or breast tenderloin, grilled.
  
• 1 lb spinach (I like baby spinach)
• 1 pint strawberries, sliced
• 1 small can mandarin orange sections. (drained)
  
• 1/2 cup pecans or cashews, toasted
• 1 can water chestnuts, sliced (optional)
• Blue Cheese or Feta cheese, for sprinkling
  

Dressing

• 1/3 cup raspberry vinegar (or balsamic vinegar)
• 1/3-1/2 cup sugar or sugar substitute
• 1 teaspoon dry mustard
  
• 1/4-1/3 cup vegetable oil
• 1/2 cup blueberries (Frozen work great!)
  

Directions

1. Grill your chicken breasts or tenderloins, set aside to cool slightly.
   
2. Toast nuts in a pan over low heat, set aside to cool.
   
3. Combine all the dressing ingredients EXCEPT blueberries, in a blender and blend well.
4. Add thawed or fresh blueberries to the dressing and pulse to combine. set aside.
5. Arrange salad ingredients on plates, drizzle with dressing and serve immediately.
6. ENJOY!
   
   
   

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Shamrock Shakes!

When I was a child we waited all year for the month of March.
Not because we wanted to get busy in the garden.
Not because it was time for Spring Break.
We longed for March because March is the month of the Shamrock Shake!

All McDonalds restaurants served Shamrock Shakes during the month of March.
It was green.
It was minty.
It was refreshing.
Its kinda like a Thin Mint Girl Scout cookie. except, its cold, green and you can suck it through a straw!!
Whats NOT to love???

I'm not usually a fan of mint drinks.
But I just have to have a Shamrock Shake every March!

Did you know that I have not had a Shamrock Shake in almost 10 years????
I know!! It's almost unbelievable!!
Well, it turns out that very few McDonalds in Texas carry it!
CRAZY!
This year, I was bound and determined to find one.
I called more than 45 Houston area McDonalds to no avail.
Most of the employees who answered my phone call didn't even know what a Shamrock Shake was!!

I even called the McDonalds cooperate headquarters!
I mean.. they have to know who they shipped the Shamrock Shake stuff to right?
WRONG!
They couldn't tell me!

Whats a girl to do?
Make her own Shamrock Shake thats what!!

Behold....

Dana's Shamrock Shake copy-cat!

Not too shabby, if I do say so myself!

Yum, slurp, groan!
By George!! I think I got it!!

Dana's "I don't need no stinkin McDonalds!"
Shamrock Shake
Ingredients

• 2 cups vanilla ice cream
• 1 1/4 cups milk
• 1/4 - 1/2 Teaspoon Mint extract
• 9 drops green food coloring

Optional pretty stuff

• chocolate syrup (optional glass decoration)
• whipped cream (optional topping)
• green sugar (optional decoration)

Directions

1. Blend all ingredients together until smooth and yummy.
2. drizzle some chocolate syrup around your glass.
3. Pour Shamrock Shake into the glass.
4. top with whipped cream and green sugar.
5. ENJOY!!

Happy St Patrick's Day!!

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One of the Best Broccoli Salads in the World EVER!!

I love a good salad!
Whenever I get a chance to visit my mother and sister in Houston, we go to a great salad bar restaurant called Sweet Tomato.

They have everything you could ever dream of putting on a salad!
But they also have some prepared salads.
This one is my favorite of all time!
Even the kids love it!
There is the crunch of the broccoli, combined with sweetness from the dressing and plump raisins....
Combined with cashews and some crumbled bacon.

I do not usually enjoy raw broccoli, but I can eat this salad by the feedbag full!

Dana's Best Broccoli Salad In The World EVER!
(inspired by Sweet Tomato)

Salad

• 3-4 heads worth of broccoli florets , cut into bite-sized pieces
• 1 medium red onion, diced finely
• 3/4 cup salted cashew halves, broken
• 3/4 cup raisins
• 6 slices bacon, crisp-cooked & crumbled
  

Dressing

• 1 cup mayonnaise (or 1/2 cup mayo & 1/2 cup plain yogurt)
• 5 Tablespoons vinegar (I like salad vinegar)
• 3 Tablespoons sugar
• Dash of freshly ground black pepper
  

Directions -

1. Combine all the salad ingredients together in a large bowl.
2. In a small bowl, whisk together the dressing ingredients.
3. Pour dressing over salad, mix to coat.
4. Refrigerate for a few hours to develop flavors. It's best when made the day before!
5. Enjoy!!
   

**TIP** Kimmie emailed a wonderful suggestion for those unable to eat nuts.
Substitute water chestnuts for the cashews! YUMMM!
Thanks, Kimmie!!

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Sorry Grandma... "Better Than Grandma's Oatmeal Raisin Cookies"

Grandmothers all over the world will shed a sweet tear today.
Today we will ALL (well.. everyone who reads this post) learn how to make those fabulous, comforting, sweet, chewy, oatmeal cookies that they made for us when were children.
The thing is....
I bet you these will taste even BETTER than theirs!

No... They won't come with her warm smile,
The soft, rose-water scented, hugs,
They won't be served on her pretty china,
You won't get the crumbs wiped off of your cheeks with her thread-bare apron...
You won't see that familiar twinkle in her eye as she sneaks you an extra one after your mother said "Not ONE More Cookie!".

But I promise!
The taste is there!!
And now YOU can make your own traditions around the most comfort-filled cookies of all comfort foods!

Tie on an apron for Grandmas sake and lets get down to business!!


Dana's
"Better than Grandma's Oatmeal-Raisin Cookies"

Ingredients

Dry Ingredients

• 2 Cups all-purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon Kosher Salt
  

Wet Ingredients

• 1 Cup Unsalted Butter (I have used "regular" butter with great results too!)
  
• 1 Cup Sugar
• 1 Cup Dark Brown Sugar (firmly packed)
• 2 Large Eggs
• 2 teaspoons Vanilla

Then Add

• 3 cups oats (NOT instant)
• 1 & 1/2 cups raisins

Directions

1. preheat oven to 350 degrees f.
2. whisk dry ingredients together, set aside.
3. combine wet ingredients with mixer on low speed to combine; Turn mixer speed to HIGH and cream together until color lightens and the mixture is light and fluffy.
4. Stir the flour mixture into the creamed mixture until no flour is visible (DO NOT OVER MIX!!)
5. Add Oats and raisins and stir to combine.
6. Drop Approx 2 tablespoons of dough onto a greased cookie sheet spaced about 2 inches apart.
7. Bake 11-13 min (on center rack of oven) until golden, but still moist in the cracks.
8. cool on cookie sheet for approx 2 min before removing to a wire rack to cool completely.
9. ENJOY!!
   

I'm off to find Rose Water...

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Creme Brulee.. The dessert of LOVE.

It's Valentines Day!
The Man-of-My-Dreams is still working out of state,
but I'm not gonna let that stop me from having a wonderful Valentines Day treat.

Sure... chocolates are nice.
Cake is yummmy.
You can almost never go wrong with Ice cream.
There is a cookie that fits any occasion.
But the day that celebrates Love must have something special.
When I think decadent, creamy, love.. I think Creme Brulee!




Now... You all know by now that I am not a fancy-schmancy kinda cook.
But Creme Brulee is not hard!
It is down right easy if you ask me.
It does take some time.
But there is no reason you cant make it your self.
All you need is Cream, sugar, eggs, vanilla and a few tools.

I'm gonna show ya how!


Creme Brulee
SERVES 8

• 1 quart heavy cream
• 1/2 -1 vanilla bean or 1 teaspoon vanilla extract
• 3/4 cup sugar
  
• 10 egg yolks
• pinch salt

Burnt Sugar Crust

• 3/4 cup sugar

Directions

1. Use 6-oz. ramekins.
2. Heat the oven to 325°F.
3. Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).
4. Split the vanilla bean in half, if using, and scrape the seeds into the cream.
5. Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
6. Slowly temper the hot cream into the sugar/yolk mixture.
7. Strain the mixture through a fine sieve into a pitcher or measuring cup.
8. Stir in vanilla extract if using.
9. Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
10. Bake until just set, 25 to 50 min.
11. Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
12. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
13. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
14. Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
15. Caramelize either using a propane torch by passing over the sugar or putting under a broiler.
16. ENJOY!!!
    

*TIP* when making your sugar topping, it's better to brown two thin layers of sugar than to use one thick one... because with a thick layer you will end up with burnt sugar (and the burnt sugar taste!) on top and the sugar underneath will not melt.

I was very excited to use my kitchen torch!!
I got a little carried away...
Tomorrow, I'll show ya what a lonely woman on Valentines Day with a bottle of wine & Torch can do in a kitchen.

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