Tag Archives: Deet’s Eats

Deet’s Eats- Roasted Potato and Smoked Sausage

It’s been awhile since I’ve treated you to a yummy recipe.  This one qualifies as delicious.

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Roasted Potato & Smoked Sausage (serves 3-4)

1 pound smoked sausage cut into 1 ½” pieces or use small smoked sausage links

1 ½ pounds red potatoes cut into 1-2” chunks

3-4 carrots cut into 1” pieces or 8oz. baby carrots

2 medium onions cut into wedges

1 large garlic clove minced

2 T olive oil

Spice Mix:

½ tsp. salt

¼ tsp. pepper

½ tsp. Cajun or Creole seasoning

½ tsp dried thyme or Herbs De Provence

  1. Preheat oven to 425 degrees. Spray a 3-qt baking dish with cooking spray.
  2. Add all cut up veggies & garlic to the baking dish. Sprinkle on spice mix. Drizzle with olive oil and toss together.
  3. Roast in oven for 50-60 minutes stirring every 20 minutes.

Serve with tossed salad and crusty rolls or bread.

(photo is before baking. I forgot to get one when it came out of the oven. Sorry! But trust me it was browned and delicious.)

Deet’s Note: leftovers make a delicious breakfast.  About 1/3-1/2 cup of leftovers ( Chop up a bit smaller), warm them in a small fry pan sprayed with cooking spray.  When warm top with an egg, cook until almost set and flip to cook through. Season egg with a bit of S&P. Serve with toast. Serves one person.

 

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Happy St. Patrick’s Day

 

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At my house we pretend to be Irish every March 17th.  This is how we pretended this year. YUM!

I started early in the afternoon making Irish Soda Bread.

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Bubble, bubble certainly no trouble. Corned Beef, cabbage, red potatoes, carrots.

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Tender and lean sliced like a dream.

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All the preparation came to a close at dinner time.

 

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Deet’s Eats- Deet’s Stuffed Peppers YUM!

This post should probably be titled “Deet’s Everything-but-the-kitchen sink Peppers”. That’s because I save up bits of leftover veggies (corn, green beans, peas, lima beans, etc.) and rice and when I have enough (about 1 ½ cups of Veggies and about the same amount of rice) I make stuffed green peppers. Now I’ve also gone to the trouble of making this by using frozen mixed veggies and some rice that I cooked up just for this, but let’s face it that is more trouble than just keeping 2 plastic containers in the freezer and tossing veggies in one and rice in the other. Here is the actual recipe.

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Deet’s Stuffed Green Peppers

1 ½ cups mixed veggies cooked or frozen defrosted

1 ½ cups cooked rice

¾-1# ground beef

1 large diced onion (divided, half for the filling and half for the sauce)

1 15oz. can diced tomatoes

1 tsp dried Basil

1 Tblsp. sugar

1 Tblsp flour combined with ¼ cup water

3 large green peppers cut in half lengthwise, seeded and ribs cut out

Shredded sharp cheddar or slices of American cheese to melt on top (whatever you have on hand)

Oven: 350 F     Serves: 2 with leftovers, maybe, or 3 not so hungry people

  1. Spray oil a shallow casserole that will hold the 6 pepper halves comfortably but not crowded. I think the one in the photo is a 2 ½ qt. dish. Place pepper halves in the dish.
  2. In a 1 quart saucepan, combine tomatoes, half of the diced onion, the sugar, and Basil. Bring to a boil and simmer for 10 minutes. Then add flour/water mix and cook just until thick.
  3. While the sauce is cooking, brown the ground beef and onions. Add S & P, garlic powder, Worcestershire sauce to taste. (I’m usually pretty generous with the spices since I like a lot of flavor) Then add the veggies and rice. Mix well and fill the green pepper shells with the mixture.
  4. Spoon the sauce onto each filled pepper half. Cover the casserole with foil that you gave a light spray of oil (so it doesn’t stick to the peppers).
  5. Bake for 45 min., uncover the casserole, top each pepper half with cheese and put back in the oven, uncovered, until cheese is melted.
  6. Let sit for 10 minutes before serving so you don’t burn your mouth.

Note: this recipe doubles, or even triples, easily for a crowd or buffet. Make ahead to #4 and refrigerate up to 24 hours before baking.

Round out the menu with salad and lots of crusty bread, a bottle of Pinot Grigio goes nice too.

 

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Deet’s Eats- Pineapple Upside Down Cake (slightly tweaked)

I was in the mood to play Suzie Homemaker today and since all the ingredients for this dessert were in my pantry I decided to go for it.   I had gathered these ingredients because a neighbor had made the cake for a pot luck and told me it was on the Duncan Hines Cake Mix box.  Only I made one error with the ingredients.  Instead of vanilla instant pudding I bought Coconut Cream instant pudding.  This means I have a Pina Colada Upside Down cake. If only I had some rum…..  Oh well, here is the recipe from Duncan Hines plus my coconut tweak

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Pina Colada Upside Down Cake

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Preheat oven to 350 degrees

Topping:

1/2 cup butter or margarine

1 cup firmly packed dark brown sugar

1- 20 oz. can pineapple slices packed in juice(drained but juice reserved)

Maraschino Cherries

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Cake:

1 pkg. Duncan Hines Pineapple Supreme Cake Mix

1 pkg. (3.4oz.) Jello brand vanilla or Coconut cream instant pudding

4 large eggs

1 cup water or half water and half juice from pineapple can

1/2 cup vegetable oil (I used Canola oil)

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Directions for the topping:

Melt the butter over low heat in a 12″ oven safe skillet.  Remove from heat, stir in the brown sugar and spread overt the bottom of the skillet.  Arrange Pineapple slices and cherries.  set aside.

Directions for the cake:

Combine all the cake ingredients in a large mixing bowl and beat for two minutes with an electric mixer.  Pour the batter evenly over the fruit in the skillet.

Bake: at 350 degrees for 50-60 minutes until a toothpick inserted in center comes out clean.  Invert immediately onto a a serving platter.  (or if you don’t have one big enough invert onto an old cookie sheet like Deet did.

Serving: Cool, cut in wedges and top with whipped cream (this is truly the best) or, if you are like Deet and lack the heavy cream to whip , top with Cool Whip.

An apology to my international followers who may not have access to the brand names used in this recipe.  I encourage you to improvise and let me know how it turned out. Please someone add the rum!!!!

 

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Recipe Deet’s Eats-Deet’s Homemade Pizza

Deet's pizza

This recipe uses a food processor but it can be done by hand, just knead the dough for a few minutes.

Deet’s Eats- Homemade Pizza

1 recipe Easy-Peasey Crust

1 jar of Pizza sauce(use only half of jar, freeze the rest)

1 package of sliced pepperoni (use only half of package)

8 oz. shredded mozzarella

1 onion diced

Oregano, garlic powder

(optional: toppings of your choice)

Easy-Peasey Crust

Preheat oven to 425  grease a baking sheet or pizza pan

¼ c very warm water(not hot)

1pkg. yeast

1 teaspoon sugar

Combine above and let sit for 5 min.

2 cups all purpose flour

½ teaspoon salt

1 Tablespoon olive or veg. oil

Place flour, salt and oil in a food processor. Pulse to combine.  Drizzle in while the processor is running, the yeast mixture.  Then drizzle add up to ½ cup water just until dough comes together.  Continue to process dough for 25 full turns around the bowl.  Place dough on the baking sheet, cover with plastic wrap and let sit for 10 minutes.  Spread out the dough on the sheet using your fingers, top with pizza sauce, herbs and onion.  Bake for 10 min. then top with mozzarella and pepperoni.  Bake for another 10 minutes.

Serves 2 as a meal with a tossed salad and ice cold beer.

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Deet’s Eats Recipe- Roasted Pork Tenderloin and Hot Dijon Potaoes

This is a yummy  dish That I’m sure you will like if you like surprise flavors.  Let me know if you try it and how you liked it.  It is a big hit in my house.

Roasted Pork Tenderloin & Hot Dijon potatoes

serves 4

2# tiny red potatoes or other potatoes cut to 3/4″ chunks

2- one pound pork tenderloins

6 T olive oil – divided

2 tsp caraway seeds crushed

2 tsp ground coriander or Mac Cormicks Roast Garlic and Herb seasoning ( I’ve used either with success)

2 Tblsp minced onion

1 Tblsp Dijon mustard

2 Tblsp minced fresh parsley or  1 Tblsp dried parsley

2 Tblsp cider vinegar

Beginning ingredients

Oven- 450 preheat

Line a baking sheet with foil and spray lightly with oil spray.

Toss potatoes with 1 Tblsp. olive oil, 1/4 tsp salt & 1/8 tsp pepper in a microwaveable bowl.  Cover and microwave on high until potaoes begin to soften, about 5 min. Stirring after 2 1/2 minutes. Drain in a colander.

Dry prok with a paper towel and rub with 1 Tblsp olive oil, the crushed caraway seeds, the coriander and salt and pepper to taste.  Lay pork in center of prepared baking sheet.  Arrange the potaoes around the pork. Roast for 30 minutes turning pork half way through.

Destined for the oven

In the meantime in a large bowl whisk the vinegar, onion & mustard. Drizzle in the remaining 4 Tblsp of oil while whisking. stir in Parsley and salt and pepper.

Toss potatoes with the dressing and let sit for 5 minutes.  Slice pork in 1/2″ slices. Arange pork on a platter and surround with the potaoes.

(These pictures show that I made a half recipe since it was only my hubby and me for dinner. Yes, okay, I had some leftovers but not much.)

Finished dish

Adapted from America’s Test Kitchens Quick Family Cookbook available on Amazon.com.

 

 

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Deet’s Eats Quick Potato Wedges and Cajun Spice Mix

Deet’s Eats Quick Potato Wedges and Cajun Spice Mix

Serves 2

2 Russet or Idaho Potatoes cut in half lengthwise then each half into 3 wedges (total of 12 wedges for 2 potatoes) Arrange spoke fashion on a microwave safe plate. Brush Wedges with 1-2 T melted Butter.

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Cajun Spice mix( store bought or make your own mix. Recipe follows.)sprinkle over the potato wedges.

potato wedges 2

 

 

 

 

 

 

Cover with wax paper and microwave on High, on a turntable, for about 8 minutes.  Remove from microwave oven and sprinkle on the following.

Shredded Sharp Cheddar Cheese only about 2 or 3 ounces.

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Return to microwave, uncovered, and cook for 30 seconds to a minute to melt cheese.  Serve immediately.

Cajun Spice Mix

1 T Paprika

2 ½  tsp. salt

1 tsp. onion powder

1 tsp. garlic powder

½-1 tsp. ground red pepper

1 tsp. black pepper

½ tsp. dried Thyme

½ tsp dried oregano

Mix all together and store in a jar.  Use on the potato wedges or on chicken, fish, beef or pork for Cajun flavor.

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Deet’s Eats Recipe- Veggie Alfredo Lasagna

Deet’s Veggie-Alfredo Lasagna

3 plum tomatoes, seeds squeezed out & diced

1 lb. zucchini-cut in ¼” thick rounds

¼ cup Fresh basil cut up

1 cup (8 oz.) whole Milk Ricotta (only whole milk kind)

½  tsp. garlic powder

1 cup shredded mozzarella

8 no-boil lasagna noodles (Barilla)

1 (15 oz.) jar Alfredo Sauce

8oz. baby bella mushrooms sliced

1 medium onion diced

1-2 cloves garlic diced

1 T olive oil

Oven 425 degrees,   Spray oil an 8”or 9” sq. pan

Chop up everything. Heat oil in frypan and add mushrooms, cook for about 3-4 min, add onion cook another few minutes just until translucent, add chopped garlic and cook for another minute. Set aside.

While mushroom mixture cooks, Combine Ricotta, garlic powder, basil and ¼ tsp pepper. Set aside.

Spread ¼ cup Alfredo sauce in pan, lay in 2 noodles side by side, don’t overlap, top with 1/3 each ricotta mix, tomatoes, zucchini, mushroom mixture & pinch of S&P, mozzarella. Repeat x2. Top with remaining 2 noodles and rest of Alfredo.  Cover with foil (spray foil with oil spray so it doesn’t stick), put on baking sheet, bake 45-50 min, let rest 10 min. Chop basil for garnish if you want it to look pretty,  if you just want to get it on the table skip this step. Serves 4

I serve this with a green salad and Italian bread and of course red wine, usually a Shiraz or Merlot from Walmart because I am not a wine connoisseur. (But Walmart’s Oak Leaf brand is rather good)

Yes, it takes a bit of chopping but after that it goes together quick.

Veggie lasagna ingred.

Layering on the goodies

Veggie lasagna layering

Ready to bake, it’s okay to be above the pan, put a baking sheet under it in the oven.

Veggie lasagna ready for oven

Veggie lasagna foiled

Finished

Veggie lasagna done

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Deet’s Eats-Ham and Swiss Quiche recipe

I would have sworn out an affidavit that I posted a quiche recipe on this blog, but if I did I cannot find it.  That’s okay cause, I just made this one tonight and YUM!  Quiche is a great throw-together-cheap-delicious-meal.  Round out the meal with a tossed salad and some crusty bread and a veggie on the side and you will walk away from the table full.  The thing about quiche is that it is good for breakfast, lunch or dinner, an all purpose main dish.  My friends Dottie, Cyndie, Patt and I go to the Culinary Institute of America in Hyde Park, New York for lunch often when I’m back in New York.  We often order the quiche because it is so good there. Enjoy!

Ham & Swiss Quiche

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1-9″ refrigerated piecrust

4oz. shredded Swiss Cheese

4oz.  deli ham, diced small

2 T butter

4oz. baby Portobello mushrooms sliced

1/2 onion diced small

4 large eggs beaten

1/2 tsp salt(or to taste, sometimes the cheese or ham may be salty)

1/4 tsp pepper

2 cups whole milk or 1 cup milk and 1 cup half n half

Preheat oven 350 degrees F

1. Saute the mushrooms and onions in the butter until lightly browned.  Set aside. (sprinkle on a bit of garlic powder while they are sautéing.  It gives them a hint of garlic flavor.)

2. Unroll piecrust and fit it into a 9″ pie plate while those mushrooms are sauteing.  Flute the edges.

3. place the Swiss and Ham into the piecrust and toss together.  top with the mushroom/onion mixture.

4. Mix the eggs, S&P and the milk until blended. Pour over the ingredients in the piecrust evenly.

5. Pop into the oven and bake for 50-55 minutes or until set. (this time may vary depending on your oven)

Allow to rest for 10-15 minutes before serving.

Serves 3-4 or if you are Deet and Mr. Deet it serves 2.

Deet’s Note: you can vary the fillings and use what you have on hand.  How about cheddar cheese, onion and broccoli or another might be Swiss, Crab meat and onion.  did you notice how I manage to get in my favorite onions into each one?

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Merry Christmas From Deet

Animated TreechristmastreeAnimated2014 Merry Christmas

Okay, maybe this isn’t exactly what you wanted for Christmas, but it comes from my Deet’s Eats Cookbook and it does get rave reviews by the family and requests all the time for the recipe.  Now this is a microwave recipe, don’t stick your nose up at it, this is EASY and absolutely DELISH.  I promise!!!

Deet’s Microwave Twice Baked Potatoes

Serves 4

Idaho Potatoes (1 potatoe for every 2 servings plus I extra) for 4 servings, you need 3 potatoes.

Microwave the potaotes spoke fashion on a micro turntable with a papertowel beneath them. Cook them 4-5 min for each potato turning them over and around after half the time. Don’t forget to prick the potatoes with a knife.(3 potatoes=12-15 min)

For each whole potato place in a mixing bowl:

1 1/2 T butter , 2 T sour cream, 1/4 t salt, pepper to taste.

When potatoes are cooked, slice them in half length wise and scoop out potato into the mixing bowl with the butter etc. Save the shells, you will only use 4 shells so keep the ones in the best condition.  Beat the potatoes, butter, sour cream, s&p with a hand mixer or potato masher until well mixed.  Fill the empty, saved shells evenly with the mixture.  place on a microwave safe plate, in spoke fashion, top with either some shredded cheddar or chopped parsley pressing lightly into the potatoes.  You can make ahead and refrigerate at this point covered with plastic wrap.  If cooking them right away cover with wax paper, microcook for 30 sec./ potato half, if refrigerated microcook for 1 min/ potato half.

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(For more servings just increase all ingredients accordingly up to 8 servings(4potatoes plus 2 extra). you can make more but it will take two or more batches to reheat.)

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