Macaroni Salad

This is a very plain and simple macaroni salad.  This is how my mom always made it.  This dish goes great with a barbequed or grilled meat.

This is a very plain and simple macaroni salad. This is how my mom always made it. This dish goes great with a barbequed or grilled meat.

Macaroni Salad

8 Servings

Macaroni Salad

This is a very plain and simple macaroni salad. This is how my mom always made it. This dish goes great with a barbequed or grilled meat.

Ingredients:

  • 7 ounces small shell pasta
  • 1/2 green bell pepper, diced
  • 1/4 red onion, diced
  • 3/4 cup mayonnaise
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt

Directions:

  1. Prepare pasta according to package instructions.
  2. Drain pasta well and and rinse with cold tap water until pasta is cool to the touch.
  3. Add the onions and peppers to the bowl of cool pasta.
  4. Add the mayonnaise, salt and pepper also.
  5. Toss lightly with a wooden spoon until all pasta is coated.
  6. Cover the bowl and refrigerate for 30 minutes before serving.
  7. You may need to add more mayonnaise before serving as some will be absorbed by the pasta.

Notes

I also added a pinch of sugar, but it is not pictured or listed in the ingredients.

http://www.thehungryhoarder.com/2013/04/10/macaroni-salad/

Baby Back Barbeque Oven Baked Ribs

In honor of my former mother-in-law who passed away on Monday.  She use to make these ribs every New Years Eve.  I would have never thought to boil ribs and then bake them.  I added the seasoning to mine because I like a little bit of kick.  These are so good, I ate almost the whole rack.

In honor of my former mother-in-law who passed away on Monday. She use to make these ribs every New Years Eve. I would have never thought to boil ribs and then bake them. I added the seasoning to mine because I like a little bit of kick. These are so good, I ate almost the whole rack.

Baby Back Barbeque Oven Baked Ribs

6 Servings - Serving Size: 2 Ribs

Baby Back Barbeque Oven Baked Ribs

In honor of my former mother-in-law who passed away on Monday. She use to make these ribs every New Years Eve. I would have never thought to boil ribs and then bake them. I added the seasoning to mine because I like a little bit of kick. These are so good, I ate almost the whole rack.

Ingredients:

  • 1 rack (2 pounds) baby back pork ribs
  • 1 tablespoon caribbean jerk seasoning
  • 16 ounces barbeque sauce

Directions:

  1. Preheat oven to 250F.
  2. Bring a large pot of water to a boil.
  3. Cut the rack of ribs into 3 pieces so they are able to fit into the pot.
  4. Place the ribs in the boiling water making sure the water covers the ribs.
  5. Boil for approximately 15 minutes or until meat starts to pull away from the bone.
  6. Meanwhile line a shallow baking pan with foil.
  7. Using tongs, remove boiled rib pieces from the water, shaking off any excess water.
  8. Place the ribs on the foil line baking pan.
  9. Sprinkle ribs evenly with the seasoning.
  10. Top with 1/2 of the barbeque sauce.
  11. Bake for 1 hour.
  12. Remove from oven and spread the remaining barbeque sauce evenly over the ribs.
  13. Return ribs to the oven for an additional 1 hour.
  14. Allow to cool in pan for 10 minutes before separating and serving.
http://www.thehungryhoarder.com/2013/04/10/baby-back-barbeque-oven-baked-ribs/

Sweet Potato & Pork Empanadas

Today is National Empanada Day.  I had already posted a recipe for [Chicken Empanadas|http://www.thehungryhoarder.com/2012/01/07/chicken-empanadas/] quite awhile back.  I had some left over barbequed pork ribs and really didn't want to use rice so I used the sweet potato instead.  You could really make these with whatever meat you have on hand, using rice or potatoes as a filler.

Today is National Empanada Day. I had already posted a recipe for Chicken Empanadas quite a while back. I had some left over barbequed pork ribs and really didn’t want to use rice so I used the sweet potato instead. You could really make these with whatever meat you have on hand, using rice or potatoes as a filler.

Sweet Potato & Pork Empanadas

4 Servings - Serving Size: 1 Wedge

Sweet Potato & Pork Empanadas

Today is National Empanada Day. I had already posted a recipe for Chicken Empanadas quite a while back. I had some left over barbequed pork ribs and really didn't want to use rice so I used the sweet potato instead. You could really make these with whatever meat you have on hand, using rice or potatoes as a filler.

Ingredients:

  • 1 medium sweet potato
  • 1/8 cup red onion, diced
  • 1/2 can (11 ounce) mexicorn, drained
  • 1 tablespoon fajita seasoning
  • 3/4 cooked pork, chopped
  • 1/2 cup colby jack cheese, shredded
  • 1 egg, beaten

Directions:

  1. Using a fork poke holes in the potato, twice on each side.
  2. Place potato on a microwave safe plate and microwave on high for 6-7 minutes, or until tender.
  3. Let potato cool for 10 minutes.
  4. Slice potato in half lengthwise.
  5. Using a knife, cube the potato while still in the skin. (as shown below)
  6. Using a spoon, scoop out the potato and place it into a medium size bowl.
  7. Add the diced onions, drained corn and fajita seasoning.
  8. Toss lightly with a spoon to blend.
  9. Unroll pie crust onto an ungreased pizza pan.
  10. Spread the potato mixture onto 1/2 of the crust to within 1 inch of the edge of the crust.
  11. Top with meat and sprinkle with cheese.
  12. Carefully fold over the other half of the dough to form a half moon.
  13. Pinch together the edges of the dough to form a seam.
  14. Brush with the beaten egg.
  15. Bake for 15 to 20 minutes or until crust turns a golden brown.
  16. Cool for 5 minutes on pan before slicing into 4 wedges.
http://www.thehungryhoarder.com/2013/04/08/sweet-potato-pork-empanadas/

Twice Baked Potatoes

A blend of baked potatoes and mashed potatoes.  I use to make these all the time to bring to the lake.  You can make them up ahead of time and if you'd like to place them on the grill just wrap them in foil after you stuff them.  Then again if you grill them, they wouldn't be "twice baked".  Call them what you may, I call them delicious!

A blend of baked potatoes and mashed potatoes. I use to make these all the time to bring to the lake. You can make them up ahead of time and if you’d like to place them on the grill just wrap them in foil after you stuff them. Then again if you grill them, they wouldn’t be “twice baked”. Call them what you may, I call them delicious!

Twice Baked Potatoes

4 Servings - Serving Size: 1/2 Potato

Twice Baked Potatoes

A blend of baked potatoes and mashed potatoes. I use to make these all the time to bring to the lake. You can make them up ahead of time and if you'd like to place them on the grill just wrap them in foil after you stuff them. Then again if you grill them, they wouldn't be "twice baked". Call them what you may, I call them delicious!

Ingredients:

  • 2 large potatoes
  • 2 tablespoons butter
  • 1/2 cup sour cream
  • 1/2 cup colby jack cheese, shredded
  • 1 teaspoon chives

Directions:

  1. Preheat oven to 425F.
  2. Wash potato, poke with a fork in a couple of places and wrap in foil.
  3. Bake potato for 45-60 minutes or until tenter.
  4. Carefully remove foil and allow potato to cool for 15 minutes.
  5. Slice potato lengthwise.
  6. Using a spoon carefully scoop out most of the potato from each half and place it in a small bowl.
  7. Add to the bowl the butter and mash with a fork.
  8. Stir in the sour cream.
  9. Add the cheese and chives reserving a little of each one to top when baked.
  10. Carefully place the mashed potato mixture back into the potato halves.
  11. Fluff with a for to form peaks.
  12. Place stuffed potatoes on a baking sheet and return to the oven.
  13. Bake for 15-20 minutes or until top of the potato starts to brown.
  14. Garnish with remaining cheese and chives before serving.
http://www.thehungryhoarder.com/2013/04/06/twice-baked-potatoes/

Baked Chicken with Pineapple Teriyaki Glaze

Oven baked chicken is pretty boring, so I wanted to dress it up a little.  I'm sure you know by now that I'm a pretty big fan of savory and sweet combined.  I had just purchased a big jar of pineapple preserves and was itching to use it for something.  So there you have it!

Oven baked chicken is pretty boring, so I wanted to dress it up a little. I’m sure you know by now that I’m a pretty big fan of savory and sweet combined. I had just purchased a big jar of pineapple preserves and was itching to use it for something. So there you have it!

Baked Chicken with Pineapple Teriyaki Glaze

4 Servings - Serving Size: 1 Drumstick

Baked Chicken with Pineapple Teriyaki Glaze

Oven baked chicken is pretty boring, so I wanted to dress it up a little. I'm sure you know by now that I'm a pretty big fan of savory and sweet combined. I had just purchased a big jar of pineapple preserves and was itching to use it for something. So there you have it!

Ingredients:

  • 4 chicken drumsticks
  • 1 tablespoon melted butter, or butter spray
  • 1/4 teaspoon rosemary leaves
  • 3 tablespoon pineapple preserves
  • 1 teaspoon soy sauce
  • 1/4 teaspoon ground ginger

Directions:

  1. Preheat oven to 350F.
  2. Wash and pat dry chicken.
  3. Place drumsticks in a shallow ungreased baking pan.
  4. Brush with melted butter or spray with butter spray.
  5. Sprinkle with rosemary.
  6. Bake uncovered for 35 minutes
  7. While chicken is baking, in a small bowl blend together the preserves, soy sauce and ginger.
  8. Remove chicken from the oven, leaving the oven on.
  9. Brush chicken with preserves mixture.
  10. Return the chicken to the oven for an additional 10-15 minutes to set the glaze.
  11. Make sure juices are running clear or temperature of meat is 165F before serving.
http://www.thehungryhoarder.com/2013/04/06/baked-chicken-with-pineapple-teriyaki-glaze/

White Gravy with Carrots & Hard Boiled Eggs

My stepfather use to make this all the time.  We usually had it served over boiled potatoes and had it for the dinner meal.  Since I was wanting to have it for brunch, I served it over a biscuit with browned ham.  I know most would think the combination of white gravy with carrots and hard boiled eggs is a bit odd.  It's very good, you really should give it a try.  Another great recipe for left over Easter ham.

My stepfather use to make this all the time. We usually had it served over boiled potatoes and had it for the dinner meal. Since I was wanting to have it for brunch, I served it over a biscuit with browned ham. I know most would think the combination of white gravy with carrots and hard boiled eggs is a bit odd. It’s very good, you really should give it a try. Another great recipe for left over Easter ham.

White Gravy with Carrots & Hard Boiled Eggs

6 Servings

White Gravy with Carrots & Hard Boiled Eggs

My stepfather use to make this all the time. We usually had it served over boiled potatoes and had it for the dinner meal. Since I was wanting to have it for brunch, I served it over a biscuit with browned ham. I know most would think the combination of white gravy with carrots and hard boiled eggs is a bit odd. It's very good, you really should give it a try. Another great recipe for left over Easter ham.

Ingredients:

  • 3 large eggs
  • 5 tablespoon butter, divided
  • 1/2 onion, peeled and coarsley chopped
  • 6 large biscuits of any kind
  • 1 can (14 ounce) sliced carrots
  • 1 pound ham steak
  • 1 tablespoon black pepper
  • 4 tablespoons flour
  • 2+1/2 cups whole milk

Directions:

  1. Place the eggs in cold water in a saucepan, adding enough water to cover the eggs.
  2. Bring water to a boil and boil eggs for 10 minutes.
  3. Immediately transfer eggs using a spoon to a bowl of cold water.
  4. Refrigerate eggs in the cold water until ready to use.
  5. Melt 2 tablespoons of butter in a saucepan over medium heat.
  6. Saute onions in the butter until fragrant, about 5 minutes.
  7. Using a slotted spoon remove onions to a bowl, leaving the butter in the saucepan.
  8. Remove pan from heat and set aside.
  9. Cook biscuits according to package instructions.
  10. While biscuits are baking, heat carrots in a small saucepan over low heat.
  11. And brown the ham in a large skillet over medium heat.
  12. Drain the carrots.
  13. Peel and slice the hard boiled eggs (I used an egg slicer).
  14. Retrieve the saucepan with the butter and add the remaining butter to the pan and melt over medium high heat.
  15. Sprinkle melted butter with pepper.
  16. Add flour to the butter and whisk vigorously until roux starts to bubble.
  17. Slowly whisk in milk, bring to a boil and boil one minute whisking slowly.
  18. Remove from heat, gravy with thicken.
  19. Using a wooden spoon, fold into the gravy the sliced eggs, carrots and onions.
  20. Cut the ham into 6 pieces.
  21. Place a piece of ham in between a biscuit and place the biscuit in a bowl.
  22. Top the ham biscuit with the gravy.
  23. Season with salt and additional pepper if desired.
http://www.thehungryhoarder.com/2013/03/31/white-gravy-with-carrots-hard-boiled-eggs/

Happy Easter to all my PEEPS!

Easter is by far my most favorite holiday, with Christmas being a close second.  I think it’s the Spring and the pastel colors that appeal to me.  Oh yeah, and let us not forget the CANDY!

When I was a child we had pretty good Easter baskets with tons of candy in them, or at least that’s how I remember it.  We always got a chocolate bunny, a cream filled egg, Peeps, several other types of candy, and ALWAYS jelly beans stuck to the basket grass in the bottom of the basket.  The black jelly beans were my favorite.  I was a pretty weird kid.

I loved making baskets for my kids over the years and when my first grandchild was born I knew I would be the Easter Bunny for the grandchildren as well.  So every year around this time I drop close to a couple hundred bucks on candy and assemble the baskets (that’s the fun part).

Grandchildren's Easter Baskets

Grandchildren’s Easter Baskets

Yesterday after I had them all assembled, it was delivery time.  This little Ms. Cottontail hit the bunny trail, but not without plenty of bunny food.

Marshmallow Peeps - My Weakness!

Marshmallow Peeps – My Weakness!

I hope your Easter memories are just as special as mine!

Ham Salad

The saltiness of the ham is offset by the sweet relish, and the mayo holds it all together.  This is a great easy recipe using left over Easter ham.  This ham salad makes a great snack sandwich or would even be good on crackers.

The saltiness of the ham is offset by the sweet relish, and the mayo holds it all together. This is a great easy recipe using left over Easter ham. This ham salad makes a great snack sandwich or would even be good on crackers.

Ham Salad

6 Servings - Serving Size: 1 Small Sandwich

Ham Salad

The saltiness of the ham is offset by the sweet relish, and the mayo holds it all together. This is a great easy recipe using left over Easter ham. This ham salad makes a great snack sandwich or would even be good on crackers.

Ingredients:

  • 1 cup cubed ham
  • 1/8 cup sweet relish
  • 1/3 cup mayonnaise
  • 6 small split rolls
  • black pepper to taste

Directions:

  1. Place ham in a food processor and pulse until shredded.
  2. Transfer ham to a bowl.
  3. Add relish and mayo to ham, mixing well.
  4. Sprinkle with pepper.
  5. Fill rolls with a couple of tablespoons of salad.
  6. Serve immediately.
http://www.thehungryhoarder.com/2013/03/30/ham-salad/

Turkey Sausage & Cheese Breakfast Roll

This was really very tasty.  My daughter ate some and dipped hers in maple syrup.  I drizzled some bbq sauce over my slice and it was very good that was as well.  You could assemble this the night before, just cover the bundt pan with plastic wrap to avoid the dough drying out and keep it in the refrigerator.

This was really very tasty. My daughter ate some and dipped hers in maple syrup. I drizzled some bbq sauce over my slice and it was very good that way as well. You could assemble this the night before, just cover the bundt pan with plastic wrap to avoid the dough drying out and keep it in the refrigerator.

Turkey Sausage & Cheese Breakfast Roll

8 Servings - Serving Size: 1 Slice

Turkey Sausage & Cheese Breakfast Roll

This was really very tasty. My daughter ate some and dipped hers in maple syrup. I drizzled some bbq sauce over my slice and it was very good that way as well. You could assemble this the night before, just cover the bundt pan with plastic wrap to avoid the dough drying out and keep it in the refrigerator.

Ingredients:

  • 1/2 small onion, peeled and diced
  • 2 tablespoons butter, divided
  • 1 can (14 ounce) refrigerated pizza dough
  • 1 bag (9.6 ounce) turkey sausage crumbles
  • 8 ounces colby jack cheese, shredded
  • 1/2 cup liquid egg
  • cooking spray

Directions:

  1. Preheat oven to 375F.
  2. In a large skillet over medium heat, saute the onions until translucent.
  3. Remove from heat and transfer to a bowl.
  4. Add the sausage crumbles and toss until they are all coated with the butter.
  5. Add the liquid eggs in with the sausage/onion mixture.
  6. Toss in the shredded cheese.
  7. Spray a bundt pan with cooking spray.
  8. On a lightly floured surface, roll pizza dough out into a 11x14 inch rectangle.
  9. Spread mixture onto the dough within 1 inch of the edges.
  10. Starting with the longest end, carefully roll dough up.
  11. Place rolled dough into the bundt pan, forming a circle with it.
  12. Press open edges together so that dough will bind when baking.
  13. Bake 35 to 40 minutes or until dough is golden brown.
  14. Immediately invert pan onto a serving platter.
  15. Melt remaining tablespoon of butter in a microwave safe bowl.
  16. Brush roll evenly with melted butter.
  17. Serve immediately with bbq sauce or maple syrup.

Notes

Recipe inspired by BGE Cooks

http://www.thehungryhoarder.com/2013/03/30/turkey-sausage-cheese-breakfast-roll/

Pulled Pork Pizza

I made a big batch of pulled pork awhile back and froze a bunch of it in single serve portions. I didn't really feel like the usual sandwich so I figured it would be good on a pizza with pineapple of course.

I made a big batch of pulled pork awhile back and froze a bunch of it in single serve portions. I didn’t really feel like the usual sandwich so I figured it would be good on a pizza with pineapple of course.

Pulled Pork Pizza

8 Servings - Serving Size: 1 Slice

Pulled Pork Pizza

I made a big batch of pulled pork awhile back and froze a bunch of it in single serve portions. I didn't really feel like the usual sandwich so I figured it would be good on a pizza with pineapple of course.

Ingredients:

  • 1 can (14 ounce) refrigerated pizza dough
  • 1 tablespoon corn meal
  • 2 cups shredded pork
  • 1 can (8 ounce) pineapple tidbits, drained well
  • 1/2 cup bbq sauce, divided
  • 2 tablespoons butter, divided
  • 2 cups pizza mix cheese shredded
  • 1/2 cup monterrey jack cheese shredded

Directions:

  1. Preheat oven to 425F.
  2. On a lightly floured surface roll out pizza dough to the size of the pizza pan or baking sheet.
  3. Sprinkle cornmeal on the pan and sit dough on top of cornmeal.
  4. In a small saucepan melt 1 tablespoon of butter.
  5. Add 1/4 cup of bbq sauce, blending well.
  6. Chop the pulled pork into bite size pieces.
  7. Add the sauce to the shredded pork and toss to coat evenly.
  8. Transfer pork to a bowl and set aside.
  9. Drizzle sauce over dough in several rings.
  10. Place shredded pork over the sauce.
  11. Stratigically place pineapple tidbits on the pizza.
  12. Top with pizza cheese mix.
  13. Sprinkle with monterrey jack cheese.
  14. Bake for approximately 15 minutes or until crust is golden brown and cheese is melted.
  15. If crust is browning but cheese is not bubbly place under the broiler for just a few seconds.
  16. Drizzle with additional bbq sauce or use for dipping if desired.
http://www.thehungryhoarder.com/2013/03/26/pulled-pork-pizza/