They sell these in the Italian restaurant at the sports complex where my granddaughter plays volleyball. So simple and easy. Great snacks as you get all the oil and grease out of the pepperoni. Quantities not given as you can make as many or as few as you want.
QUICK FIX RECIPES
This blog is for the harried cook, busy families, beginning cooks, anyone who needs or wants to get a simple meal on the table in 30 to 60 minutes. FORGET FEEDING YOUR FAMILY FAST FOOD AS A REGULAR DIET. Save fast food for an occasional treat and feed your family quick, healthy meals at home! Some recipes are original and some are ones I have collected over the years and found to be practical and tasty.
Friday, April 4, 2025
PEPPERONI CHIPS
Wednesday, April 2, 2025
SPINACH & SHRIMP FETTUCCINE
4 garlic cloves, minced
2 tbsp olive oil
1 lb uncooked medium shrimp, peeled & deveined
2 medium plum tomatoes, seeded & chopped
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 cup shredded Parmesan cheese
Cook the fettuccine according to the package directions.
While fettuccine cooks, heat the oil in a large skillet. Saute the spinach and garlic for 2 minutes or until the spinach starts to wilt. Add the shrimp, tomatoes, Italian seasoning, and the salt. Saute about three minutes until the shrimp turns pink. Drain the fettuccine and add to the skillet; toss to coat.
Before serving, sprinkle with the Parmesan cheese.
Wednesday, March 26, 2025
CRUNCHY PEA SALAD
1/2 cup diced red radishes
1/2 cup diced red bell pepper
1/3 cup diced red onion
1/3 cup reduced-fat mayonnaise
1 tsp dill
1/2 tsp garlic powder
1/2 tsp poppy seeds
In a large bowl combine the peas, water chestnuts, radishes, red bell pepper, and onion.
In a small bowl combine the mayonnaise, dill, garlic powder, and poppy seeds until well blended. Pour dressing over the vegetables and toss gently to coat well.
Saturday, March 22, 2025
ONION & APRICOT CHOPS
1 onion, sliced & separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 tsp minced fresh ginger
1 garlic clove, minced
Dash of ground nutmeg
1 tbsp cornstarch
4 1/2 tsp cold water
In a large skillet melt the butter over medium-high heat and brown the pork chops on both sides. Add the onion and apricots.
In a small bowl combine the broth, marmalade, ginger, garlic, and nutmeg together; pour over the chops in the skillet. Bring the chops and sauce to a boil then reduce the heat, cover the chops and simmer for 12-15 minutes or until the chops are cooked through.
Remove the pork chops and keep warm. Combine the cornstarch and cold water in a cup until blended; pour the mixture into the skillet. Bring to a boil; cook while stirring for a couple of minutes until thickened. Spoon sauce over the pork chops to serve.
Friday, March 21, 2025
TORTILLA CRUSTED CHICKEN TENDERS WITH SOUTHWESTERN DIPPING SAUCE
Sauce:
1/4 cup mayonnaise
1/4 cup buttermilk
2 tbsp chopped fresh cilantro
2 tsp red taco sauce
1 tsp freshly squeezed lime juice
1/4 garlic powder
1/4 tsp kosher salt
1/8 tsp dried oregano
1/8 tsp cumin powder
In a small bowl, whisk together the sauce ingredients. Cover and refrigerate until serving time.
Tenders:
4 taco-size corn tortillas
4 tbsp all-purpose flour (I recommend white whole wheat)
3/4 tsp ground cumin
1/2 tsp salt
2 large egg whites, lightly beaten
1 tbsp milk
1 1/2 lb chicken tenders
1/4 cup canola or olive oil
Tear the tortillas into pieces and add to a food processor. Process until tortillas turn into fine crumbs. Transfer to a bowl and mix with the flour, cumin and salt. In a second bowl, whisk together the egg whites and milk.
Dip the tenders into the egg white mixture and te
hen into the crumb mixture to coat. In a large skillet, heat the oil over medium-high heat. Add the tenders and cook until they have a crispy golden exterior and are cooked through, 2 to 3 minutes on each side. Serve immediately with the sauce.
ASPARAGUS WITH BACON AND ONION
1/4 tsp salt, divided
1/4 tsp pepper, divided
6 strips of bacon, diced
1 medium onion, chopped
2 tbsp cider vinegar
1 tsp sesame seeds, toasted
Place the asparagus in a 15 x 10-inch baking dish or pan. Drizzle with the oil; sprinkle with half the salt and half the pepper. Bake at 400 degrees for 10 to 15 minutes until lightly browned.
While asparagus bakes, in a small skillet cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserve 2 teaspoons of the drippings.
Saute the chopped onion in the reserved drippings until tender. Remove from heat and stir in the vinegar, bacon, and the rest of the salt and pepper.
Transfer the asparagus to a large shallow bowl and top with the warm bacon dressing. Toss gently to coat; sprinkle with the sesame seeds.
Yield: 4 servings
Thursday, March 20, 2025
MINI CRAB CAKES WITH CAJUN SAUCE
1/2 cup unsalted butter, divided
1 lb fresh lump crabmeat, drained and picked over (not jumbo lump)
1 large egg, lightly beaten
3 tbsp chopped fresh chives + more for garnish
1/2 tsp lemon zest
1 1/2 tbsp fresh lemon juice, divided
1 1/2 cups panko breadcrumbs, divided
2 tsp kosher salt, divided
3/4 tsp black pepper, divided
1/2 cup mayonnaise
2 tsp Mexican-style hot sauce
1/2 tsp Cajun seasoning
1/4 cup oil olive, divided
24 large lettuce leaves
Lemon wedges for garnish
Place 4 tablespoons of the butter in a small microwavable bowl. Microwave on high until melted, about 30 seconds. Gently stir together the melted butter, crabmeat, egg, chives, lemon zest, 1 tablespoon of the lemon juice, 3/4 cup panko breadcrumbs, 1 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl. Shape mixture into 24 (1 1/2-inch) cakes. Sprinkle the remaining panko onto a large plate and transfer the cakes, in batches, to the plate. Dredge both sides in the panko, pressing to adhere. Place the cakes on a baking sheet that has been lined with parchment paper. Cover and chill 15 minutes up to 8 hours.
Stir together mayonnaise, hot sauce, Cajun seasoning, and the remaining 1/2 tablespoon of the lemon juice, 1/2 tsp of the salt and1/4 teaspoon of the pepper in a bowl. Set the mixture aside.
Heat 2 tablespoons each of the butter and the oil in a large nonstick skillet over medium heat. Add half of the cakes and cook until golden brown and heated through, 3 to 4 minutes per side. Transfer cakes to a plate and tent with foil to keep warm. Wipe skillet clean and repeat the process with the remaining 2 tablespoons butter, 2 tablespoons oil, and the last half of the cakes.
To serve, place each cake on a lettuce leaf and top with about one teaspoon of the sauce. Garnish each with a sprinkle of the remaining chives and a lemon wedge. Serve immediately.
NEW ORLEANS-STYLE SPICY BUTTER
I first saw this recipe five or six years ago in a magazine article about Christmas celebrations in New Orleans, Louisiana. I believe she owned a popular restaurant there.
1 cup unsalted butter, softened
3 tbsp paprika
1 tbsp chili powder
1 tbsp ground cumin
1 1/2 tsp minced garlic
1 1/2 tsp smoked paprika
1 1/2 tsp cayenne pepper
1 1/2 tsp Worcestershire sauce
1 1/2 tsp sugar
2 dashes of hot sauce
Process all ingredients in a food processor about 10 seconds or until smooth. Place butter in a covered container and refrigerate. May be kept in the refrigerator unto to one month.
BUTTERMILK SOUR CREAM FROSTING
1 1/2 tsp vanilla extract
8 cups confectioners' sugar
buttermilk to made spreading consistency
In a large mixer bowl combine the butter, sour cream and vanilla extract. Beat on medium speed for about 30 seconds. Gradually beat in the confectioners' sugar. Gradually add small amounts of buttermilk until frosting reaches the desired consistency.
Use to frost and/or fill your favorite cake recipe.
Yield: 4 1/2 cups
Wednesday, March 19, 2025
YUMMY GOLDEN GARLIC BREAD
1 pkg (12-oz) shredded cheddar cheese
1/2 cup grated Parmesan cheese
3 green onions, chopped
1 tsp Italian seasoning
2 garlic cloves, minced
1 large loaf French bread, cut in half lengthwise
In a small mixing bowl beat the butter and mayo until blended together. Stir in both cheeses, onions, Italian seasoning, and garlic. Spread over the cut sides of the bread.
Place bread pieces side-by-side on an ungreased cookie sheet. Broil 4 to 6-inches from the heat for 3 to 5 minutes until the topping is lightly browned and bubbly. Cut into serving size pieces.