My Favorite Recipes

I apologize in advance if some of my recipes don’t have amounts.  All of my grandmother’s recipes were just a list of ingredients and over time I’ve learned to cook the same way.

Tilapia Fish Tacos

  • Tilapia pieces cut in half
  • Eggs and canola oil
  • Whole wheat flour
  • Pereg Mexican Bread Crumbs (my secret ingredient from Boris’ Kosher Meats) or other Mexican flavored bread crumbs or panko
  • Mayonaise, cilantro and lime dip
  • Various veggies
  • Soft and/or hard taco shells

Once my tilapia is cut, I dip each piece in the whole wheat flour and then the egg and canola oil wash (about 3+ T of oil for 3 eggs; the oil adds a little crunch when baking instead of having to fry them to get the crunch).  After the egg/oil wash, dip them in the panko bread crumbs and then line them up on a baking sheet.  Bake the fish on 350 degrees for about 20 minutes; flipping half-way through.

While the fish is cooking, chop the cilantro (as much as you want) and add it to about a cup of mayo.  Squeeze the juice from one lime, add a pinch of Kosher salt and mix all together.  This is a nice and tangy sauce to dollop or schmere onto the taco shells.

We generally eat our tacos with lettuce, tomato, green onion, avocado, black olives, corn and shredded cheddar cheese.  These are a big hit in my house and usually the requested birthday meal.

Stir Fry Marinade

This is a great marinade for flank steak or pepper steak meat.  I recommend letting it marinade at least 8 hours if not overnight.

  • 1/2 cup olive oil
  • 1/4 cup soy sauce (low sodium)
  • 2 T honey
  • 1/2 t ginger
  • 2 cloves minced garlic
  • salt and pepper

Mom’s Meatloaf

  • 1 lb ground veal
  • 2 lb ground beef
  • 1 large onion, grated
  • 1 grated carrot
  • 1 grated potato
  • 3 cloves garlic, grated
  • 3 eggs
  • ketchup, breadcrumbs, warm water, salt and pepper

Mix all the ingredients together and form into 2 logs.  Place them in a roaster on top of a 1 sliced onion.  Drizzle with ketchup and cover the logs with sliced mushrooms.  Put large pieces of carrots, white and sweet potatoes around the logs and drizzle with ketchup.  Add about a 1/4 inch of water to the bottom of the roaster to keep moist.  Cook covered on 325 degrees for at least 2 1/2 hours.

Baked Ziti

  • 1 box ziti or rotini (I only use whole wheat pasta)
  • 4 oz mascarpone cheese
  • jarred spaghetti sauce
  • shredded mozzerella cheese
  • parsley, oregano, garlic salt, thyme

Boil the pasta and drain.  In a bowl, mix the mascarpone cheese, enough spaghetti sauce to cover the pasta (you can always add more if needed), parsley, oregano, garlic salt and thyme.  You’re going to bake it so extra sauce will keep it from drying out.  Add pasta to the cheese sauce and mix well.  Fill a greased casserole dish with half of the pasta and then a layer of mozzerella cheese.  Add the rest of the pasta and cover with more mozzerella cheese.  Bake covered on 350 degrees for about an hour.

TIP: Since the mascarpone cheese comes in an 8 oz container, this is a great recipe to make two of.  All you need is another box of pasta and extra sauce and cheese.  Once your second casserole is made, cover it with plastic wrap and then aluminum foil and place it in the freezer uncooked (make sure you label it).  Don’t have a lot of time to cook one night, take it out of the freezer in the morning and thaw it out on the counter.  An hour before dinnertime, pop it in the oven and enjoy!

Alaskan Salmon

  • 1/3 cup butter
  • 2/3 cup brown sugar
  • 2 T lemon juice
  • 1 T white wine

Melt the butter on the stove top and add in the remaining ingredients.  Simmer for 5 minutes.  Take off the stove top and cool down.  Once cool, add to salmon/steelhead and cook in an oven on 350 degrees for 10-15 minutes.

Salt and Vinegar Kale Chips

Cut the kale off the step and into bite-size pieces.  Rinse and try them thoroughly and put them in a ziplock bag.  Pour into the bag equal parts vinegar (any kind is good but I used white vinegar) and olive oil.  You want enough to coat each piece of kale but not saturate them.  Spread them out onto a cookie sheet, sprinkle with Kosher salt and bake on 300 degrees.  I like mine more crunchy then soggy which takes about 30 minutes.  If you don’t want them too crunchy, I suggest you check them every 10 minutes.

Sloppy Joe’s

  • 1 lb ground beef or turkey
  • 1/2 large onion, diced
  • 1 8oz can tomato sauce
  • 2 T sugar
  • 2 T white or apple cider vinegar
  • pinch of salt
  • 1/4 c ketchup
  • 1 t dry mustard

Brown the onions and meat in 1 T oil on stovetop.  Add in the remaining ingredients and simmer for 45 minutes.

Beef Noodle Casserole

  • 1 lb ground beef or turkey
  • 1 onion
  • 1 can tomato soup
  • Worchestire sauce
  • BBQ sauce
  • 1 large bag extra wide egg noodles

Bowl the egg noodles and drain.  Brown the onion in several tablespoons of olive oil and cook until translucent.  Add the ground meat and cook it about 80% through.  Add the meat and onion mixture to the cooked noodles in a casserole dish.  Mix in tomato soup, several dashes of Worchestire sauce, about 2 T of BBQ sauce, salt and pepper and mix all together.  Cook covered on 350 degrees for about 30 minutes.  Take the top off and cook another 10+ minutes to get the top nice and crunchy.

MomMom’s Meatballs

These are very difficult and time consuming so pay attention!

  • 1 large can tomato sauce
  • 2 cans cranberry sauce (jellied)
  • 2 lbs meat

I used 1lb veal and 1lb ground beef and added: 1 egg, minced onion, garlic and some seasoning for the meatballs.  Dumb all three cans in a large pot and wisk while on medium heat until it comes together.  Form the meatballs and add to the sauce.  Cook for several hours and eat over rice.  See…I told you it was difficult!

Homemade Bake Beans

  • 3 cups small white beans
  • 1 T salt
  • 2 T dried chopped onions
  • 1 1/2 cup brown sugar
  • 1 T mustard
  • 1/4 cup ketchup
  • 1 cup molasses
  • 2 T crushed garlic
  • 1 T red pepper flakes

I tried using can beans and they were delicious but the texture was off.  I suggest using dried beans if you can and soaking them overnight.  Mix all ingredients together and add to drained beans.  Add enough water so beans are covered in at least 1-inch of liquid.  Cover the bake at 220 degrees for at least 8 hours.  Add more water if needed.

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