You can use any kind of meat you have left over, in this case I am using left over ham bone and chunks of ham. I don’t measure anything so this is one of my unrecipes, just season to your own taste.

Ingredients:

Ham bone
Chunks of ham
Bacon or bacon bits
Celery
Fennel
Onion
Garlic
Basil
Bay leaf
Dill weed
Parsley
Spinach
Olive oil
Beef Stock
Potatoes
Carrots
Northern Beans (white)

Directions:

Dice up celery, onions and garlic and put in a large soup pot with some olive oil and let cook for about 5 minutes stirring occasionally. Then in the same pot start your broth with more olive oil, beef broth, and ham bone. Turn on high and add enough water to cover ham bone completely. Let this come to a boil while you wash and cut up potatoes and carrots. I use baby carrots so I don’t have to peel them, I do cut them in half to make them go farther. I also use red potatoes and leave the skin on. Cut potatoes into small cubes.

Add the potatoes and carrots to broth and also add one bay leaf. Sprinkle some bacon bits, dill weed and basil in the broth and stir. Turn heat down to medium and let cook until potatoes and carrots are fork tender.

Meanwhile you can be dicing up ham and set aside till later. You can also wash your spinach leafs and cut up the fennel. Cut the fennel into one inch chunks.

When the potatoes and carrots are almost ready add your Northern Beans, I use canned beans and drain the liquid off. If you use dry beans you will have to rinse them and soak for several hours before using them.

Next add the fennel, ham and parsley. Remove ham bone and bay leaf from soup and stir well. You can scrape any usable ham chunks from bone into the soup. The last thing to go in the pot will be the spinach. You just want the spinach to cook long enough to shrink up and wilt.

Serve with garlic bread, the soup is a meal in itself…enjoy!

Ingredients:

Sweet potatoes
Brown Sugar
Butter
Maple Syrup
Eggs
Cinamon
Nutmeg
Minature Marshmallows

Directions:

Peel and cube sweet potatoes and place in boiling water to cook about 15-20 minutes until almost fork tender.

Preheat oven to 350 and butter glass baking dish.

In a large bowl mash sweet potatoes and add in beaten egg, brown sugar, butter, nutmeg and cinamon. Mix thouroughly.

Place 1/2 of mixture in baking dish then add a layer of marshmallows. Add the remaining mixture then drizzle with maple syrup.

Bake in oven for 20 minutes. Then remove and add another layer of marshmallows. Return to oven for another 10 minutes or until marshmallows have lightly browned.

You can broil for 1-2 minutes if you desire blackened marshmallows.

Here is my recipe for eggnog.

First and foremost you must leave your eggs out of the fridge so they can come to room temperature if you want nice, thick, creamy eggnog.

I’m going to break my unrecipe rule and actually measure the ingredients for this one. This will make about 8 cups of eggnog.

Ingredients:

12 eggs (separated)
6 cups milk
2 cups heavy cream
1 1/2 cups sugar
2 teaspoons ground nutmeg
2 teaspoons vanilla extract
(You can add 1/2 bourbon and 1/2 cup of brandy if you want the alcohol version. I prefer it without alcohol.)

Directions:

In a blender mix your egg yolks, vanilla and sugar for about 8-10 minutes. (If you are using alcohol this is the point where you would add it in.) It should be the color of butter and nice and thick. When it’s the right consistency you can stir in your milk and half of your nutmeg. Then pour your mixture into a large bowl.

Clean your blender and mix the egg whites on high until you get stiff peaks. Then, with a spatula, gently fold into your large bowl.

Clean your blender again and mix the heavy cream on high until you get stiff peaks. Then, with a spatula, gently fold into your large bowl.

Chill in the refrigerator and garnish with the remaining nutmeg.

Ingredients:

• 2 pkg of stew beef
• potatoes (6-8 potatoes with skin on)
• crushed tomatoes (one 14 oz. can)
• tomato paste (one small can)
• paprika
• garlic salt
• red wine
• baby carrots
• beef broth
• olive oil
• bacon
• paprika
• onions
• sage
• parsley
• celery
• butter
• thyme
• salt/pepper
• orange zest

Directions:

This can be made in a crock pot if you like but I prefer to do it stove top. If you use crockpot cook on high for one hour then turn to low for 4-6 hours.

Stove top is much quicker. I use two big pots. One I fill with water and bring to a boil then I put in my potatoes cut into one inch cubes and my baby carrots. Let them boil until they are fork tender while you prepare other ingredients.

In the other pot add some olive oil and fry up about 4-5 slices of bacon. When bacon is done remove from pan and let cool on paper towels. Save the bacon fat in pan. Add some butter and more olive oil to pot. Then dice your onion and celery and throw into pot. When these have cooked about 5 minutes add your stew beef (one package at a time.) Sprinkle some flour on beef, salt/pepper, thyme, paprika and garlic salt.

Cook until brown then mix with onions and celery. Add second package of stew beef and repeat. Pour in a little red wine to deglaze the pan let it reduce and scrape the bottom with wooden spoon to get all that flavor into your stew. Add some beef broth to the pot and stir. You don’t need a lot of broth just enough to keep everything from burning. Stir everything together and add some salt and pepper. I like to use sea salt.

Add in your crushed tomatoes and tomato paste and stir. Add a little more beef broth if needed then add in your potatoes and carrots. Add sage, paprika, parsley and salt/pepper. Turn heat to medium and let simmer for 30 minutes stirring occasionally. Taste test and add more spices as needed.

Ingredients:
4 potatoes
1 yellow bell pepper
1 red bell pepper
1 package of hot dogs
Salt/pepper
Parsley
Paprika
Garlic
Olive oil
Butter

Directions:

Wash potatoes then cut into very thin slices. I leave the skin on for extra flavor, you can peel if you want to. Cook potato slices in olive oil in a large frying pan.

After you turn them over the first time sprinkle with paprika, salt/pepper and parsley. Turn them over every few minutes until fork tender. Make sure both sides have been sprinkled with spices.

While potatoes are cooking slice an onion and your bell peppers Julian style and dice up a few cloves of garlic. Wash cutting board after slicing veggies then you can slice up your package of hot dogs. Cut hot dogs into circular pieces.

When potatoes are fork tender remove from frying pan and set aside. Add butter and more olive oil to pan and put in your pepper, onions and garlic. Add salt and pepper and saute them. You don’t need to caramelize them.

Through your hot dog slices in when veggies are finished add more olive oil if necessary. Turn hot dogs frequently so they don’t burn. Add the potatoes back to the frying pan to warm them up and mix everything together.

Ingredients:

Olive Oil
Maple Syrup
Garlic
Salt/Pepper
Asparagus
Red & Yellow Bell Peppers
Carrots
Sweet Potatoes
Onions
Rosemary
Thyme
Parsley
Sage

Preparation:

Peel potatoes, squash and carrots. Be sure to remove seeds from squash. Rinse all veggies then cut into 1-inch cubes. Peel and slice onion and garlic.

Remove core and seeds from peppers, rinse and slice Julian style.

In a large mixing bowl combine maple syrup, olive oil, thyme, rosemary, sage and parsley.

Preheat oven to 425.

Mix all veggies thoroughly in maple syrup mixture you made. Spread your veggies out on roasting trays, leave a little space between veggies so they will roast, if they are too crowded they will steam. Sprinkle salt/pepper rosemary, thyme, parsley and sage on veggies.

Cooking times will vary for each veggie so they must be watched closely while roasting. They should be fork tender but not roasted so long that they will burn. The more uniform the cubes the more evenly they will cook. Keep veggies segregated by type while roasting.

Asparagus, peppers, onions and garlic will only take about 8-10 minutes to roast while the potatoes, carrots and squash will take 30-40 minutes.

As your different veggies are finished roasting transfer to a large baking dish or serving bowl and you will mix everything together.

This is my first attempt at making French Onion Soup…hope it goes well.

Ingredients:

• Beef broth
• Onions-sliced and separated 3-4 onions
• Garlic-4-6 cloves
• Bay leaf
• Thyme
• Butter
• Olive oil
• French or Italian bread
• Gouda, Parmesan, Gruyere cheeses- grated and mixed together
• Red wine
• Salt/Pepper

Peel and slice onions then separate slices

Directions:

Crush and peel garlic (do not chop or dice)

In a big stock pot melt butter and add olive oil then add in garlic and let caramelize slightly, then add onions, salt and pepper and stir together. Add bay leaf and thyme. Let onions caramelize for about 10-20 minutes. Stir only occasionally.

Add broth and wine stir and let cook down uncovered for about 1-2 hours until thick. Taste and add broth and/or wine as needed.

Slice bread and broil in oven  until toasted on both sides. Grate your cheeses and mix together in a bowl. Place slice of toast in bottom of soup bowl, coffee mug or ramekin (something that can stand the heat of the oven) add soup then another slice of toast then cover with cheese. Place bowls on cookie sheet or pan to catch drips and place in oven on broil till cheese is melted.

Ingredients

• Boneless Chicken Breasts
• Olive Oil
• Garlic cloves
• Rosemary
• Parsley
• Lemon
• Salt/Pepper
• White Wine
• Baby Carrots
• Orange Juice

Directions

Preheat oven to 450 degrees.

In a mixing bowl drizzle your baby carrots with olive oil; sprinkle with rosemary, garlic and parsley. Add a little brown sugar and mix thoroughly.  Line a baking dish with aluminum foil and pour a little orange juice in.  Spread your baby carrots in one layer. Cover dish with aluminum foil and place in oven for about 20 minutes. Be sure to stir after about 10 minutes. Remove the aluminum foil for the last 20 minutes.

Place chicken in a baking dish and drizzle chicken with olive oil.  Then add finely chopped garlic, rosemary, and parsley. Add salt/pepper to taste. Add the zest from your lemon and save the lemon juice for later. The chicken will take only about 20 minutes but the carrots will take about 40 minutes, so you will want to put your carrots in the oven first. Set the chicken aside in the fridge to marinate for 20 minutes. After the carrots have roasted for about 20 minutes go ahead and put the chicken in the oven.

When every thing is done, turn off oven but leave carrots in. Remove chicken and add some white wine to the baking dish then drizzle chicken with the juice from your lemon and return to oven. Let it sit for about 5 minutes and the wine will reduce and flavor the chicken.

Here’s a great recipe for chicken and mushrooms.

Ingredients:

Boneless chicken breasts
mushrooms
cream of mushroom soup
half and half
olive oil
butter
salt/pepper
white wine

Directions:

Heat a skillet on medium heat with olive oil and butter.
Saute mushrooms for about 5 minutes then remove mushrooms and set aside for later.

Place your chicken breasts in the same skillet, you just want to sear them on each side for about 5 minutes, salt/pepper each side of chicken. Then remove chicken and place in baking dish.

Mix can of mushroom soup with half and half then pour over chicken and place in oven at 400 degrees.

While chicken is cooking return the mushrooms to skillet and add white wine. This will deglaze pan and add a nice flavor to mushrooms. Use a wooden spoon to scrap pan as mushrooms are cooking. The wine will only take a minute or so to evaporate.

I like to serve this on a bed of baby spinach present it with new potatoes around the edge of plate.

I don’t measure anything when I cook so here is my unrecipe.

Ingredients:

• Olive Oil
• Butter
• 4-5 Eggs
• Milk
• Onions (sliced)
• Mushrooms (sliced)
• Tomato (diced)
• Oregano
• Garlic
• Paprika
• Basil
• Dill weed
• Salt/pepper
• Swiss cheese (shredded)
• Sharp cheese (shredded)

Directions:

Add olive oil and butter to skillet and heat on medium until butter is melted. Then add your mushrooms and onions and cook for about 5 minutes. Next add your diced tomatoes. Make sure all the ingredients are spread out evenly on the skillet then add your egg and milk mixture.

Sprinkle your spices on top but don’t add the cheese until you are ready to place skillet in oven. Just before the egg mixture is almost set you remove skillet from stove and place in 350 degree oven for about 5-6 minutes.

You just want enough time in oven to melt cheese and finish firming up the Fritatta. Remove skillet from oven (remember handle will be very hot) I sometimes forget the potholder…OUCH!

Let Frittata sit for a few minutes then serve open faced.