Recipe of the Week – Skipper’s Onion Tart

From the Vegetables Collection at

Skipper's Onion Tart

Skipper’s Onion Tart

I am probably the only person within a 50 mile radius that doesn’t like turkey.  I mean I will eat it but as the days after Thanksgiving mean turkey this and turkey that; I take a pass beyond the traditional dinner and maybe a turkey sandwich on rye bread.  Therefore I am constantly on the prowl for good and different meal ideas for my family.  Skipper’s Onion Tart comes to us compliments of Capt. Jim from Virginia, where his neighbors have the pleasure of dining at his table on a regular basis.

Add a salad and maybe a glass or two of a good white wine and you have a great after Thanksgiving lunch.

Skipper’s Onion Tart

Recipe Summary
Complexity: Easy
Serves: 6
Category: Vegetables
Meal: Veggie – Rainy Saturday Lunch (Theme Meal Plans)
1 recipe Pie Dough
4 large onion, red
8 Tb butter, salted
1 cup sour cream
3 large egg
1 tsp pepper, fresh ground
1 pinch salt to taste

Melt butter in a pan; slice onions and sauté in pan until just tender. Remove from pan and cool to room temperature.
Preheat oven to 375 degrees. Mix onions, sour cream, eggs and salt and pepper. Place dough in tart pan, pour in onion mixture.

Bake for 35 minutes or until light brown. Remove from oven and let sit for 10 minutes. Serve.

Try some other non-turkey recipes at


November 24, 2014 at 3:17 pm Leave a comment

Recipe of the Week – Gnocchi

From the Starch / Pasta Collection at



We were looking for something a little different for dinner the other night after a full day of shopping.  Exhausted, we returned home and remembered we had some (stew) Beef Bourguignon in the freezer but were tired of the usual mashed potatoes.  Gnocchi are an easy substitute that makes a normal leftover meal into something special.  I have no problem mixing a French main meal with an Italian side.

Although at first blush the recipe looks a bit complicated, once you get into it you will find it goes pretty quickly.  Gnocchi can be used as an entrée or a side.  Sauce them with whatever you have available or make a simple brown butter sauce.  If you like softer gnocchi take them out of the pot after 3 minutes; for firmer gnocchi cook them a little longer.


Recipe Summary
Complexity: Easy
Serves: 1
Category: Starch / Pasta
Meal: N/A
3 medium potatoes, baked
2 Tb salt, kosher
2 cups flour, all purpose, divided
1 large egg, lightly beaten

Bake and peel potatoes. Mashed them and stir in salt. Spread 1/4th of the flour on a flat work surface. Add potatoes. Make a well in center and pour in the beaten egg. Begin to mix in and add more flour as needed; this will be very sticky at first. Continue to add flour and kneed until a dough forms. cut into 4 pieces; roll each piece into a log the size of a quarter. Cinto3/4th inch slices. Place remaining flour on a baking sheet. With a fork held upside down in one hand; roll each piece across the tines, pushing down with your thumb to form grooves. Drop each pieces onto the baking sheet. Shake the baking sheet to coat each gnocchi with flour. Drop the gnocchi into a large pot of rapidly boiling , salted water. Once they float allow to cook 3 -5 minutes more than remove to an ice bath. May be frozen at this point. Reheat in hot water.  Sauce with brown butter sauce, tomato sauce or gravy.

If you like these gnocchi try the Lemon Gnocchi at







November 17, 2014 at 9:11 am Leave a comment

Recipe of the Week – Best Buttermilk Pancakes

From the Breakfast Collection at

Best Buttermilk Pancakes

Best Buttermilk Pancakes

Thinking ahead to the upcoming family Thanksgiving visit; it seems like the right time to start to create the menu.  Everyone gives a great deal of thought to the turkey and all the fixins but few take the time to develop a menu for any meals before and after the big event.  I try to make breakfasts that are great and perhaps not made that much anymore.   When was the last time you had pancakes at home not at a pancake house and made from scratch as well.

Take the time to gather some old fashioned maple syrup and a bit of fresh fruit; add some hot coffee and your family will love it.


Best Buttermilk Pancakes

Recipe Summary
Complexity: Easy
Serves: 4
Category: Breakfast
Meal: Other (General)
2 cup flour, all-purpose
2 tsp baking powder
1 tsp baking soda
0.5 tsp salt, table
3 Tb sugar, granulated
2 large egg
3 cup buttermilk
4 Tb butter, unsalted

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs (lightly beaten), buttermilk, and 4 T. melted butter; whisk to combine- don’t over mix. Batter should still have small to medium sized lumps. Brush griddle with some melted butter and ladle about 1/2 cup out for each pancake. Flip over when bubbles appear on top. Serve warm.

In the mood for something entirely different and fun; give Ed’s Breakfast Pizza a try.  The recipe is at

November 10, 2014 at 3:26 pm Leave a comment

Recipe of the Week – Pastry Swans

From the Dessert Category at

Pastry Swan

Pastry Swan

I volunteered, back in August, to donate a Champagne and Dessert Party for our local Ladies’ Club auction.   I would provide everything needed: tablecloth, silverware, flowers and most importantly the desserts and champagne.  The hostess would invite 3 of her best friends; well they finally called and the party is on Wednesday.  I decided to make miniature desserts so that they could all try the various assortment.  So today is the day to begin the baking.  Timing is important because you don’t want to make them too soon but don’t want to wait until the last minute either.  I figured I would make the ones that would keep, refrigerated, until Wednesday.

Today’s baking included flourless chocolate cake ( I’ll pour the ganache over them on Wednesday ), New York style cheesecake, tiramisu, and the above pictured pastry swans, filling to be added on Wednesday as well.  Left still to make are apple filo bundles and a chocolate sushi. As I promised that the guests could take home leftovers; I will be making 12 of each.

Pastry Swan

Recipe Summary
Complexity: Easy
Serves: 12
Category: Dessert
Meal: Other (General)
1 cup water
0.5 cup butter, unsalted
0.25 tsp salt, kosher
1 Tb sugar, granulated
1 cup flour, all-purpose
4 large egg

Place water, butter, salt and sugar in a pan over medium heat. Bring to a boil. Remove from heat and add flour, stir until mixed, place back on low heat and stir for 2 minutes. Immediately remove from heat and add to bowl of food processor, add eggs and pulse until just mixed. (you may use a mixer instead) Place large spoonfuls onto a cookie sheet covered in parchment paper, space 2 apart. For the heads and necks make a small “S” on the parchment with the dough. Bake at 400 degrees for 18-22 minutes, until golden brown. Turn off oven, remove from oven and quickly poke a few small holes with a toothpick in the sides of the puffs to allow steam to exit. Remove the heads at this time. Return cookie sheet to oven, open oven door and let puffs sit for 20 minutes in oven.

Cut off and reserve top 1/3, fill with ice cream or vanilla cream, Place head into the ice cream or vanilla cream, cut reserved top into half lengthwise. Place half of top back on body, one on each side. Sprinkle with powdered sugar. Make swans in advance then assemble just before serving.

Unless you are a glutton for baking, try any one of these for dessert and your family will be happy campers.  All the recipes and more are over at  For $9.95 for a full year’s membership it may be the bargain of the season.  Gift certificates available.

November 3, 2014 at 3:04 pm Leave a comment

Recipe of the Week – Baked Panko Shrimp

(From the Appetizer Collection at

Baked Panko Shrimp

Baked Panko Shrimp

There are some recipes that are the basics for many other great meal ideas; this is one of them.  These crunchy, tasty shrimp may be served as an appetizer, or serve them as a meal with a few accompaniments.  Add cocktail sauce or your favorite dipping sauce.  The best part is there is no frying, no sloppy mess and no fried smell lingering in the kitchen.

Make a large batch and freeze them for an impromptu quick meal or when company drops in.

Baked Panko Shrimp

Recipe Summary
Complexity: Easy
Serves: 8
Category: Appetizer
Meal: other (General)
1 lb shrimp, butterflied
1 pinch salt and pepper to taste
1 cup Panko breadcrumbs
1 large egg, whites
2 Tb water

Peel, devein and butterfly shrimp. Mix egg white with water; add salt and pepper to taste. Place panko in a bowl; add salt and pepper to taste. Dip shrimp in egg mixture and then into the panko. Place parchment paper on a cookie sheet. Place shrimp on the sheet. Bake in a preheated 350 degree oven until brown (about 8 – 12 minutes).

Find other great and time saving appetizer ideas at along with some awesome dipping sauce recipes.



October 27, 2014 at 12:45 pm Leave a comment

Recipe of the Week – Pork Tenderloin with Stuffing

(From the Easy Recipes I Can Cook Collection at

Pork Tenderloin with Stuffing

Pork Tenderloin with Stuffing

We have a category on our website,, that encourages those of us who aren’t comfortable in the kitchen to try some great dishes that are quick and easy.  While our whole site is comprised of really good recipes that are fairly easy and will make anyone look like a great cook, sometimes some of us need a little nudge to get going.

As the weather cools this meal is a great way to serve your family a dinner that will warm their hearts and their bodies.  Pork tenderloins are a great buy and they have very little fat or waste; always moist and delicious.

Pork Tenderloins and Stuffing

Recipe Summary
Complexity: Easy
Serves: 8
Category: Easy Recipes I Can Cook
Meal: Early Harvest Supper (Celebration Meal Plans)
1 Tb butter, salted
1.33 cup apple cider
2 cup herb seasoned stuffing mix
1 large apples, peeled and quartered
0.5 cup onions, chopped
0.5 cup celery ribs
2 lb pork tenderloin
0.5 tsp salt, table
0.25 tsp pepper, fresh ground
4 slices bacon

Bring butter and 1/3-cup cider to boil over medium heat. Remove from heat and stir in stuffing mix. Add the chopped apples, minced onion, and minced celery; mix well and set aside. Rinse each tenderloin and pat dry with paper towels. Slice each tenderloin lengthwise to a depth that allows you to flatten it; sprinkle with salt and pepper. Flatten one tenderloin so that the cut side is up and cover with stuffing mixture; press the other tenderloin on top, cut side down to make a sandwich. Tie the pork tenderloins together with butcher’s twine, keeping the meat as flat as possible. Place in a shallow roasting pan, pour remaining cider on top. Arrange bacon slices evenly on meat. Bake at 350 degrees for 1 1/2 hours, basting occasionally with cider until meat is browned. Discard the bacon before serving.

Shown here with fingerling potatoes and green beans and corn bread; all recipes available at

October 20, 2014 at 7:44 am Leave a comment

Recipe of the Week – Knupp Inn Strata (Breakfast Casserole)

(From the  Breakfast Collection at

Knupp Inn Strata

Fall is upon us; the leaves are changing and soon families will be gathering for holiday visits.  One of the great pleasures of guest visits is sitting at breakfast, drinking strong coffee eating good food and catching up on family/friend’s lives.  Make ahead breakfasts help to ease us into this mode without all the hustle that goes into a full blown company dinner.

This recipe comes from friends in Virginia who always provide us with a great time and very good food.  Make it the night before, than heat in a 250 degree oven.  Pour the coffee, sit back and let the conversation begin.

Knupp Inn Strata (Breakfast Casserole)

Recipe Summary
Complexity: Easy
Serves: 8
Category: Breakfast
Meal: other (General)
1 lb mushrooms, sliced
4 oz butter, salted
12 oz bread, French
2 Tb mustard, dijon
9 large egg
3 cup milk, 2 %
10 oz cheese, brie
1 Tb tarragon, fresh
0.5 Tb salt, kosher
0.5 cup ham, deli sliced
0.25 tsp pepper, fresh cracked

Sauté mushrooms in butter until tender. Spread mushrooms
evenly in a lightly greased 3-quart baking dish. Trim crust off bread, spread
mustard on one side of each 1 inch thick slice. Cut into 1-inch cubes and
place on top of mushrooms. Whisk eggs together with milk, cheese
tarragon, ham, salt and pepper .in a bowl. Pour over bread; pressing
down. Cover and refrigerate for 2 hours. Bake uncovered in a
preheated 350 degrees oven for 40-50 minutes, until a knife inserted in the
middle comes out clean. Let rest for 10 minutes before serving.

More company ideas at

October 13, 2014 at 10:16 am Leave a comment

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