Mike Hayes

Mike Hayes

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Monday - October 2, 2017 1:38 pm

Risotto

Use long grain rice.

Saute:

1 chopped onion in oil and butter until transparent.

Add: 6 TBSP tomato paste

1/2 cup water, stir to blend

Add:

1 cup rice cook 1 minute

Add:

chicken stock 2 cups at a time. Cook till stock evaporates and repeat. Season with salt and pepper, cook until rice is soft, approxamately 40 minutes. Stir in 1/2 cup Parmesan.

Rich stock:

1 can each cream of chicken and cream of mushroom soup

2 cans water.

If you have chicken giblets, or small parts, cook them in water, covered until tender. Chop and add them to rice with broth.

Monday - October 2, 2017 1:28 pm

Gnocchi

Cook 2 large or 3 medium Russed potatoes in skins until tender.

Peel and put through a ricer onto a flowered board.

Make a well in the center of potatoes and add:

1 slightly beaten egg

1 1/2 tsp. oil

Mix with warm potatoes and add:

2 1/2-3 cups flour

Kneed dough until firm, cut into pieces and roll each piece into a rope 1" in diamter. Cut off 3/4" piece and roll off the back of a floured fork. Put on a lightly floured baking sheet and freeze. Store in freezer bag until ready to cook. Do not thaw. Drop frpzem gmpccjo omtp bpo;omg water and cook until they float. Remove with slotted spoon and put into sauce. Serve with fresh parmesan. Use your favorite sauce.

Friday - September 29, 2017 3:28 pm

Sweet & Spicy Wings

5 lb. chicken wings

1 1/4 cups molasses

1/2 cup brown sugar

1 tsp red pepper flakes

4 cloves garlic

1 small piece of grated ginger

1 cup soy sauce

Broil wings with salt and pepper, turning at about 20 minutes or so till desired doneness. Mix everything above  together and pour over wings in a crock pot. 4 hours on low, just to heat everything through, but you may eat them sooner.

Friday - September 29, 2017 3:15 pm

Cranberry Gingersnap Pie

Crust:

5 oz gingerstaps

1 cup walnuts

3 TBSP brown sugar

4 TBSP butter, melted

Filling:

12 oz bag of fresh cranberries

1 1/2 cups sugar, divided

3 large eggs 2 egg yolks

pinch of salt

1/2 cup fresh lemon juice

1/2 stick unsalted butter, at room temp and cut in pieces

Garnish

sugared cranberries

fresh thyme

sprigs or mint leaves

Instructions:

Set oven to 350*. Put the gingersnaps in a food processor and process until they are fine crumbs. (a heaping cup). Add the walnuts, and sugar and process again until everything is finely ground. Add the butter and process briefly to combine. Pat the crust into a 9 inch pie pan, and up the sides. Bake for 10-12 minutes. Set aside to cool. Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth. Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir! Push the curd through a mesh strainer, using the back of a spoon to get it all through. Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit while you stir to melt it. Pour the curd into the pie crust and smooth out evenly. Chill the pie until it's firm, about 2 hours or so. Decorate with sugared cranberries if you like.

Wednesday - August 2, 2017 10:41 am

Salami Crisps with Thyme Mustard

12 thin slices deli salami

¼ cup honey mustard

1 teaspoon chopped fresh thyme (optional)

Heat oven to 375 degrees. Place salami slices in a single layer on a rimmed baking sheet. Bake until crisp and edges begin to crackle, 12 to 15 minutes, watching carefully so they do not burn. Drain slightly on paper towels. Combine honey mustard and thyme in a small dish.* 4 servings (thekitchenwitch.com; from: Real Simple) * I baked some and pan-fried some over medium heat. Either way works well, but if you pan-fry them, you will need to turn them once or twice.

Wednesday - August 2, 2017 10:39 am

Honey Mustard Dip

1/3 cup dry mustard

½ cup vinegar

1 tablespoon corn oil

¼ cup honey

1 teaspoon salt, to taste

White pepper to taste

Garlic powder to taste

¼ teaspoon allspice

Combine all ingredients in a saucepan over medium heat. Stir constantly until sauce thickens. Pour in serving bowl. (dank26660; betterrecipes.com) *This did not thicken as much as I thought it should, so next time I will try it with ½ cup vinegar.

Wednesday - August 2, 2017 10:29 am

Delicious Black Bean Dip

1 can black beans

1 can Mexicorn

1 small red pepper

½ small red onion, to taste

½ teaspoon ground cumin, to taste

2 teaspoons hot sauce, or cayenne pepper or crushed red peppers to taste

2 tablespoons lime juice (1 lime), more, to taste

2 tablespoons olive oil

Salt and pepper to taste

In a bowl combine beans, corn, red pepper, red onion, ground cumin, hot sauce, lime and oil; mix well. Set aside 15 minutes for flavors to come up. Season with salt and pepper; blend well again. (Silvia15; betterrecipes.com)

Wednesday - August 2, 2017 10:26 am

True Blue Custard Crunch Pie

Pie:

8 ounces sour cream*

¾ cup sugar**

1 egg

2 tablespoons flour

2 teaspoons vanilla extract

¼ teaspoon salt

2½ cups fresh blueberries

1 (9-inch) unbaked pie crust

Streusel topping:

3 tablespoons all-purpose flour

2 tablespoons white sugar***

3 tablespoons chilled butter, cut into small pieces

4 tablespoons chopped pecans

Heat oven to 400 degrees. Beat together sour cream, ¾ cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold in blueberries; spoon into unbaked pie crust. Bake 25 minutes. Streusel topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut cold butter into flour mixture until crumbly. Fold in chopped pecans. After filling has baked 25 minutes, sprinkle topping over top of pie. Bake about 15 minutes longer, until topping is golden brown. (Beth Zelle; allrecipes.com) *Substitute low fat cream cheese for a cheesecake consistency rather than custard; **that seemed like a lot of sugar, so I used about ½ cup; *** streusel just isn’t streusel to me without brown sugar, so I added about ¼ cup to the mixture.

Wednesday - August 2, 2017 10:24 am

Italian Pasta Salad

1 (16-ounce) package fusilli (spiral) pasta

2 cups cherry tomatoes, halved

½ pound chunk provolone cheese, cubed

½ pound chunk salami, cubed

¼ pound sliced packaged pepperoni, cut in half

½ to 1 carrot, shredded, to taste

1 large green bell pepper, chopped or any color you prefer

1 (10-ounce) can black olives, drained*

1 (4-ounce) jar pimentos, drained**

1 (16-ounce) bottle Italian salad dressing

Cook pasta according to package directions for until al dente. Drain; rinse with cold water to prevent further cooking. In a large bowl, combine pasta with all ingredients except dressing. Add dressing; toss to coat. Don’t add all the dressing at once. It soaks into the pasta as it sits, so I keep some to drizzle over just before serving. *I used a 2½-ounce can of sliced black olives, and that was plenty; **Since I used green, red, yellow and orange peppers, I skipped the pimientos – they are mostly to add color.

Wednesday - August 2, 2017 10:20 am

Zucchini Hash Browns

2 cups shredded zucchini, peeled or unpeeled

2 large eggs

¾ cup shredded Cheddar cheese

¼ cup Parmesan cheese

¼ cup breadcrumbs

½ tablespoon dried onion*

1 teaspoon herb seasoning**

Heat oven to 400 degrees. Spray a baking sheet or line with parchment paper. Put shredded zucchini in a colander; salt generously and sweat 10 minutes. Rinse and pat dry. In a bowl, combine all ingredients. Form into patties; bake 18 minutes or pan-fry over medium heat until nicely browned on both sides. (Adapted from recipe4living) *I don’t like the taste of dried onions or onion powder, so I used about ¼ cup diced fresh onion; ** use any combination of herbs you like. I added a generous teaspoon of Italian seasoning.

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