Grandma's Original Recipes

01/20/2024

Old-school spaghetti
Ingredients:
°454 grams rotini (elbow or spaghetti can be substituted)
°1/2 teaspoon kosher salt
°2 tablespoons of butter
°2 tablespoons olive oil
°1 tbsp garlic (minced from the jar)
°1 medium green bell pepper
°1 medium onion (white or yellow)
°227 grams mushrooms, sliced
°1/2 teaspoon kosher salt
°1/2 teaspoon black pepper
°A bowl with a capacity of
°1/2 liter containing 3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)
A cup with a capacity of 60 ml containing sour cream
°A bowl with a capacity of
°794 grams of red pasta sauce
A bowl with a capacity of
°1/2 liter containing 3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)
*Preparation
Using a hand blender or immersion blender, blend 3 ingredients until blended.
Bring water to a boil, add salt and pasta and cook according to instructions.
Use 2 cups butter and grease a 9 x 12 pan.
Dice the green pepper and onion.
Slice the mushrooms.
Heat 2 cups garlic oil and sauté peppers, onions and mushrooms over medium heat for 3-4 minutes.
Drain pasta and set aside.
Add chopped and crumbled sirloin. Add salt and pepper, dividing the beef into small bites. Continue cooking until beef is no longer pink, drain off excess fat.
Add the jar of pasta sauce and reheat.
While the meat sauce cooks, add the softened cream cheese, sour cream and cottage cheese to a medium mixing bowl.
Using hand mixer , blend 3 ingredients until well mixed.
Layer 1/2 dough in a baking dish, add cheese mixture and smooth evenly over pasta.
Add the rest of the pasta, followed by the red meat sauce.
Cover the dish with foil and bake for 20 minutes (I spray the oil on my foil so it doesn't stick).
Removing foil and adding grated cheese on top.
Return to the oven for 10-15 minutes until the cheese is melted.
Rest for 5 minutes before serving.

01/19/2024

Popcorn Shrimp 🍤 🍿
Ingredients:
1 lb shrimp(455 g), deveined and peeled
SEASONED FLOUR:
1 cup flour(125 g)
1 tablespoon cajun seasoning
2 teaspoons salt
1 teaspoon black pepper
EGG MIXTURE:
1 egg
3 tablespoons milk
1 teaspoon cajun seasoning
Preparation:
In a medium bowl, add seasoned flour ingredients. Mix well.
Place half of the flour mixture into a large zip lock bag, reserve the rest.
Add the shrimp to the bag and shake until each shrimp is coated with flour. Shake off any excess flour.
In a separate bowl, add egg, milk, and cajun seasoning. Mix well.
Dredge the floured shrimp in the egg mixture, then coat with the fresh seasoned flour mixture. Heat oil at 350°F (180°C).
Fry shrimp for a few minutes until golden brown and cooked through.
Serve with your favorite dipping sauce. Enjoy!

01/17/2024

Oven Baked Chicken Thighs

This Oven Baked Chicken Thighs recipe is a force to be reckoned with! Simple and deliciously baked chicken with a mustard, honey glaze - this dish is definitely going to be a top-contender in your weekly recipe planning!

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Servings: 6

Equipment

Glass Mixing Bowl Set (3 piece)

9x13-inch Casserole Dish

Instant Read Meat Thermometer

Ingredients

2 pounds chicken thighs bone-in skin-on

1 teaspoon salt or to taste

1 teaspoon black pepper or to taste

Sauce

2 tablespoons olive oil

1 tablespoons whole grain dijon mustard

1 tablespoons mustard

2 tablespoons honey

6 cloves garlic minced

¼ teaspoon red pepper flakes

Instructions

Preheat the oven to 425 F degrees.

Place the chicken thighs in a bowl and season them generously with salt and pepper.

Whisk all the sauce ingredients together in a small bowl.

Pour the sauce over the thighs and toss them well.

Transfer the chicken thighs to a 9x13 inch baking dish including any remaining sauce. No need to grease the dish.

Transfer the baking dish to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.

Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.

Notes

Boneless skinless chicken thighs can also be used, but they will bake fast, they should only require 20 to 25 minutes in the oven.

The honey mustard glaze is completely optional. For a simpler chicken thigh recipe, simply season the thighs with salt and pepper, drizzle a couple tbsp of olive oil in the baking dish and bake as instructed.

When stored or wrapped well, this oven baked chicken is going to last in the fridge for up to 3 days. I recommend freezing it to extend its shelf life. Whe

01/15/2024

😋

01/14/2024

Steak Quesadillas 😋
Ingredients:
For the quesadillas:
1 lb flank or skirt steak
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 tablespoons olive oil, divided
1 medium onion, sliced
2 1/2 cups shredded mozzarella cheese
2 1/2 cups shredded monterey jack cheese
10 medium (8-inch) flour tortillas
For serving (optional):
salsa
guacamole
sour cream
Instructions:
Heat a large skillet over medium-high heat. While the skillet is heating up, pat steak dry on both sides with paper towels. In a small bowl, combine salt, onion powder, black pepper, cumin, and garlic powder.
Sprinkle the seasoning evenly over both sides of the steak. Add 1 1/2 tablespoons of olive oil to the skillet and add the steak. Cook on each side for about 4-8 minutes, depending on how thick the steak is and how “done” you want it to be.
Remove the steak from the skillet and transfer it to a cutting board to let it rest. While the meat is resting, add the remaining 1/2 tablespoon of olive oil to the skillet. Add the sliced onions and cook, stirring occasionally, for about 8 minutes, until softened.
Transfer the onions to a bowl and carefully wipe off the inside of the skillet with a few paper towels until clean. Set aside.
Uncover the steak and slice it against the grain at an angle into thin slices or into bite-sized chunks.
In a medium bowl, combine the shredded mozzarella and monterey jack cheeses.
Assemble the quesadillas by adding 1/2 cup of shredded cheese to the bottom of one tortilla, followed by some steak, then onions, and one more 1/2 cup of shredded cheese. Sprinkle a pinch of salt and then top everything with one more tortilla.
Place the clean skillet back on the stove over medium heat. Using a spatula, carefully transfer the quesadilla to the skillet.
Cook the quesadillas for 1-2 minutes, or until the bottom of the quesadilla is golden-brown. Quickly flip over the quesadilla and cook for another 1-2 minutes, until golden-brown and the cheese has fully melted.
Assemble and cook the remaining quesadillas. Serve immediately as is, or cut the quesadillas into fourths. Serve with salsa, guacamole, and sour cream.

01/11/2024

Italian Cream Stuffed Cannoncini 😋
INGREDIENTS:
For : 12 Cannoncini
For the custard cream (crema pastiera):
3 egg yolks
3 tablespoons (30 gr) of all-purpose flour
1/2 cup (100 gr) of sugar
1 teaspoon of vanilla extract
8 oz (235 ml) of milk
For the cannoncini:
1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
1/4 cup (50 gr) of sugar
1 egg (for egg wash)
powdered sugar to decorate
PREPARATION :
Start by preparing the custard cream (crema pastiera):
Warm up the milk until hot (not boiling).
In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.
Add the milk some at a time while whisking, making sure there are no lumps.
Set the pan over mediocre heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness.
Pour the cream into a glass bowl, cover with plastic wrap, and let it cool down. Chill for at least one hour.
For the pastry horns:
Preheat the furnace to 400°F (200°C).
Spray some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
Cut into 12 strips (about 1 inch thick). Easy way to do it: cut the pastry into three parts, and then each part into four strips.
Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
Bake at 400°F (200°C) for about 15-20 minutes until golden on top.
Let them cool down for a couple of minutes and gently remove from the mold.
Enjoy this delicious pastry 🍰🍰

01/09/2024

WOULD ANYONE HERE ACTUALLY EAT HAMBURGER STEAK WITH ONION GRAVY ??
Ingredients
Hamburger Steaks
2 Tablespoons olive oil
1 ½ lbs. ground beef, 85% lean
4 Tablespoons frozen butter
½ cup yellow onion, very finely minced
2 teaspoons yellow mustard
3 teaspoons Worcestershire
3 cloves garlic, minced
Salt/Pepper
Gravy
2 yellow onions, sliced into ¾ inch strings
3 Tablespoons cold unsalted butter, separated
1 cup ckicken broth
1 cup beef broth
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons corn starch
Instructions
Prepare the Steaks
Shred the frozen butter.
Gently combine the minced onions, butter, garlic, Worcestershire sauce, mustard, and the meat. Don’t overwork the meat or it will make the steaks tough.
Form into evenly sides oval steaks. Refrigerate for 15 minutes. Remove from fridge and season each side with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. (Cast iron will sear the meat the best.)
Add the hamburger steaks and sear on each side for 2-3 minutes. Set aside.
Make the Gravy
Decrease heat to medium-low. Melt 2 Tablespoons butter to the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.
Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the pan to lift up any remnants of meat, this will give the gravy extra flavor.
Mix in the cornstarch and cold water until combined.
Bring the gravy to a boil and whisk in the cornstarch mixture.
Continue to whisk and decrease heat to medium.
Finish the Meal
Add the steaks back to the pan and cover for 10 minutes, until cooked through. The internal temperature should be 160 degrees.
Swirl in the remaining 1 TBS cold butter at the end. This is a chef-inspired finishing technique that adds a velvety finish to the gravy.
Spoon the gravy on top. Sprinkle with parsley. Serve with mashed potatoes and

01/08/2024

If you know you know ahhhh! The good old days 🤣

01/08/2024

𝗛𝗲𝗮𝗹𝘁𝗵𝘆 𝗣𝗶𝗰𝗸𝗹𝗲𝗱 𝗕𝗲𝗲𝘁𝘀 𝗥𝗲𝗰𝗶𝗽𝗲 - 𝗦𝘂𝗽𝗲𝗿 𝗘𝗮𝘀𝘆 𝗮𝗻𝗱 𝗚𝗿𝗲𝗮𝘁 𝗧𝗮𝘀𝘁𝗶𝗻𝗴, 𝗗𝗼𝗻’𝘁 𝗺𝗶𝘀𝘀 𝗶𝘁 😋
*Ingredients:
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
*Directions:
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

01/07/2024

Turkish Bread😋
INGREDIENTS
8 ½ cup flour(1,1kg)
1.7 cup of warm water 400 ml
1.7 cup of yogurt 400ml
1 tsp salt
1 pack dry instant yeast 10 g
3 tbsp vegetable oil
½ cups butter 60 g
METHOD
Stir in flour, yeast, yogurt, salt and water. When you have obtained a fine dough, coat it with oil, covered with transparency and leave the amount of dough in a dry and warm place.
After the dough comes in, oil your hands, separate the dough from the pan and divide it into eight balls, which are also kneaded and left to stand for 15 minutes.
Roll each dough ball into a circle and bake on a heated pan.
While the bread is warm, coat it with butter.

01/06/2024

Very Berry Frozen Cream Pie 🥰😍
Ingredients:
BLUEBERRY AND RASPBERRY SAUSE:
1 cup Fresh raspberries
1 cup Fresh blueberries
1/2 cup Water, divided
6 tablespoon granulated sugar, divided
1 tablespoon Cornstarch
CRUST:
1 1/2 cups finely ground Graham cracker
1/3 cup Granulated sugar
6 tablespoon unsalted Butter, melted
1/2 teaspoon ground Cinnamon
FILLING:
8 oz Cream cheese
1/3 cup granulated sugar
1 cup Heavy whipping cream
1 can (14 oz) Sweetened condensed milk
1 teaspoon Vanilla extract
Instructions:
TO PREPARE BLUEBERRY AND RASPBERRY SAUCE:
In a small pan put blueberries, 1/4 cup water, 3 table spoons sugar and 1/2 table spoon cornstarch. In a separate pan, put the same ingredients and raspberries, instead of blueberries. Heat at a medium temperature, stirring from time to time, for 4-5 min.
Leave to cool for 15 minutes, at a room temperature. In order to eliminate raspberry seeds, press raspberries through a fine mesh straier using rubber spatula. Leave it in the fridge for an hour, to cool.
TO PREPARE GRAHAM CRACKER PIE CRUST:
Preheat the oven to 375 degrees. In a medium dish, combine graham cracker crumbs, melted butter, sugar and cinnamon. Press on the bottom and the sides of the 9-inch pie plate and bake for 7 min. Cool for 15 minutes, at a room temperature, then in the fridge until cooled completely.
TO PREPARE THE FILLING:
In a large dish beat cream cheese and sugar until creamy. Add condensed milk, heavy whipping cream and vanilla and beat until smooth.
Take the pie crust and sauces out of the fridge. Pour half of the filling over the graham pie crust. With a spoon, put one sauce, than the other, until 1/2 is used.
Swirl with a knife. Pour the rest of the filling and repeat the same procedure with the sauces.

01/06/2024