Amye’s Top Recipes from 2016

Amye's-Top-Recipes-from-2016

 

 

One of my favorite post each year is my top picks. I’m running a little late this year, but I did not want to miss out on the opportunity to share my favorite recipes from 2016 with you!

It’s obvious at first glance that I enjoy cheese, chipotle peppers, sugar, and food with a Mexican flair. Because I am trying new recipes much of the time, I often prepare a recipe only once. However, my top picks for 2016 are recipes that I make over and over again! These are all dishes that my family and I enjoy. These are the foods that I crave.

I think it would be fun to sit down one day and figure out my ALL-TIME favorite NJSD recipes!! Maybe that will be an upcoming post!

In the meantime, visit or revisit these fabulous recipes from 2016. Simply click on the recipe title below to be redirected to the original post.

 

Amye's-Top-Recipes-from-2016-2

 

 

 

 

 

 

 

 

 

The Varsity has nothing on these delicious Crispy Onion Rings!  They are fast and easy to prepare and worth the effort!

 

My cousin’s recipe for this Garden Dill Veggie Sandwich is simply the best!

 

Maybe it’s a little cold outside for these fabulous Peaches and Coconut Cream Popsicles, but they will be on the menu here soon!

 

The Cilantro Sauce takes these Fajita Kabobs over the top!  This is a must try recipe!

 

Sweet Potato bread is amazingly moist!  I seldom make the pineapple butter but for special occasions it’s a wonderful addition!

 

Not only does this Pineapple Upside Down Pound Cake look beautiful, it also tastes great!

 

This homemade enchilada sauce is so simple you will wonder why you haven’t been making it all along!  Make these tasty Chicken Enchiladas for an easy weeknight dinner!

 

Customize this recipe with as many chipotle peppers as you like.  I love the wonderful smoky flavor of chipotle peppers in Amye’s Smoky Cheese Dip!

 

My aunt’s recipe for Heirloom Carrot Cake is THE best carrot cake I’ve ever had.  I love this frosting!

 

Here’s another super easy recipe, Fried Chicken Tacos with Buttermilk Jalapeno Sauce.  I simply pick up chicken tenders at Zaxby’s then make the sauce for a delicious and simple meal for the family!

 

This smoky, spicy barbecue sauce adds tons of flavor to this yummy Smoky Barbecue Chicken Sandwich!  I keep this sauce in the fridge all of the time!

 

These wonderful Peanut Butter Fingers are the first recipe I ever cooked on my own as a teenager.  They are a great treat to this day…many years later!

 

I love the taste of pickles and olives.  This Olive Bruschetta is a sure winner for your next party!

 

Notice this is the third family recipe that I picked for a 2016 favorite.  Make my aunt’s Tea Cake recipe and you may never make another cookie!  They are just that good!

 

You will not find many casserole recipes on NJSD but this one is a keeper!  This ooey, gooey Cheesy Onion Casserole is high on the list of comfort foods in our house!

 

Now I am craving all my favorites!   I always enjoy your comments and I would enjoy hearing from you now.  Do you have a favorite recipe from NJSD that you have tried and you make it over and over again?  Leave a comment on NJSD or email me at notjustsundaydinner@yahoo.com.  My goal for 2017 is to have more reader involvement.  So please, if you enjoy NJSD or you have a favorite recipe, or you just want to say “hi”, let me hear from you!

 

 

 

 

 

 

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Cheesy Onion Casserole

cheesy-onion-casserole-2

If you search my website, you will find very few recipes with condensed creamed soup listed as an ingredient. I usually try to make a homemade version. It’s easy to make, the recipe can be found easily with a Google search, and it is lower in sodium.

However, just like you. I sometimes struggle to get food on the table for my family. I just don’t have it in me to cook or to clean up a mess in the kitchen. Those nights would be pizza delivery nights if only I lived in a pizza delivery area! Or maybe we would pick up take-out. If only I were close enough to a restaurant where I could actually make it home with warm food.

I keep a few cans of condensed cream soups on hand for roast or emergencies. I was having one of those uninspiring nights recently. Greg was grilling steaks, which was great, but we needed something on the side. I threw this casserole together in no time, and the results were awesomeness in a casserole dish!  I found this recipe on the Taste of Home website and it’s going in my book of favorites!

The casserole has the taste of a French Onion Soup. It would be a great side dish to accompany any meat. It is different from anything I have every seen on a Thanksgiving table, but I believe it would be great with turkey and dressing!

If you want to include this on your holiday table, saute the onions a day or two ahead of time. Store in the refrigerator. Assemble and bake the casserole the day of your holiday meal.

 

Cheesy Onion Casserole
 
Author:
 
Ingredients
  • 2 - 3 tbsp. unsalted butter
  • 4 large yellow onions, sliced into rings
  • 2 c. shredded Swiss cheese
  • 1 (10-oz.) can Cream of Chicken soup, undiluted
  • ⅔ c. milk
  • 1 tsp. soy sauce
  • Sliced French Bread (sliced about ½-inch thick)
Instructions
  1. Preheat oven to 350°F.
  2. Melt butter in a large skillet, over medium heat. Add the onions and saute until translucent (a little brown in okay too). Add some freshly ground black pepper and stir.
  3. Pour the onions into a shallow 2-quart casserole dish. Top with ⅔ of the Swiss cheese and set aside.
  4. In a medium bowl add the soup, milk, and soy sauce. Whisk together until well blended. Pour over the cheese and onions. Top with French Bread slices.
  5. Bake in 350° F oven, uncovered, for 15 minutes.
  6. Remove from the oven and gently push the bread down into the sauce. Top with remaining cheese. Return to oven and bake uncovered, 15 minutes.
  7. Serve immediately.

 

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Meatballs with Marinara Sauce

meatballs with marinara sauce

Judging from the rain we had over the weekend from Hermine, I should have written about the hot, dry weather months ago. Other than a few limbs to pick up now, we faired well here on the farm, as I also hope that you did also.

With Labor Day behind me, I am truly getting into the “autumn” mind frame. As I mentioned last week, I am tired of the hot, the dry, the mowing, and the bugs. I thought I would take us into fall a little early with recipes for these wonderful meatballs with marinara sauce.

These recipes are simple and delicious, and great served on zoodles or pasta. My cousin, Robin, recently shared this scrumptious meatball recipe with me. I doubled the recipe, thinking I would have plenty of leftovers but my crowd ate every last one of them. The marinara sauce is a Giada De Laurentiis recipe from one of her older cookbooks, Everyday Italian, and I’ve been making it for years. It is literally so good I could eat it like soup.

Complete your meal with a tossed salad and garlic bread for a fabulous meal to serve any day of the week.

 

Meatballs
 
Author:
 
Ingredients
  • 1 lb. ground beef
  • ½ lb. ground pork
  • ¾ c. bread crumbs
  • ½ c. grated Romano cheese
  • 2 tbsp. chopped fresh parsley
  • 1½ tsp. dried oregano
  • 1 tsp. chopped fresh basil
  • 1½ tsp. garlic powder
  • 1 tsp. onion powder
  • salt and freshly ground black pepper, to taste
  • 1 egg
Instructions
  1. In a large bowl, mix ground beef, egg, and bread crumbs. Add cheese, parsley, oregano, basil, garlic powder, onion powder, salt and pepper. Adjust seasonings to your taste if desired.
  2. Roll into balls and place on a large rimmed baking sheet. Bake at 350° F for about 25 minutes or until no longer pink.
  3. Serve over pasta with marinara sauce.

Marinara Sauce
 
Author:
 
Makes 2 quarts
Ingredients
  • ½ c. extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • ½ tsp. salt, or more to taste
  • ½ tsp. freshly ground black pepper, or more to taste
  • 2 (32-oz.) cans crushed tomatoes
  • 1 dried bay leaves
Instructions
  1. In a large pot, heat the oil over medium-high heat. Add the onions, and garlic, and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and ½ tsp. each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste.

 

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Crispy Onion Rings

 

onion-ringsIndependence day will be celebrated a little differently this year at the Melton house. Instead of the typical grilling we are planning a fish fry. Greg and Wes went deep sea fishing in Florida recently, and we have grouper, snapper, and wahoo in the freezer.

We seldom fry because I don’t like the splattering mess that it creates. However, Greg will set up the fryer outside, and we will be in business. With delicious Vidalia onions in season, I plan to cut up a few so that we can have these terrific Crispy Onion Rings too!

The coating is light, crispy, and fabulous. Savannah even said these onion rings were better than The Varsity, and I must agree! They fry up very fast and can be kept warm in a 200° F oven.

 

Crispy Onion Rings
 
Author:
 
Ingredients
  • 1 quart vegetable oil, for frying
  • 2 to 3 large Vidalia onions, cut crosswise into ½-inch rings
  • 2 tsp. kosher salt, more for sprinkling
  • 3 to 4 c. club soda, chilled
  • 1 tsp. baking powder
  • 3 c. all-purpose flour
  • ⅓ c. cornstarch
Instructions
  1. In a large bowl, whisk the flour with the cornstarch, baking powder, and 2 tsp. kosher salt. Whisk in 3 cups club soda until the batter is smooth. Add more club soda, about 1 tbsp. at a time, until the mixture is the consistency of thin pancake batter. Let stand for 10 minutes.
  2. Meanwhile, in a large saucepan, heat the vegetable oil to 380°F. Dip 8 onion rings in the batter, letting the excess drip back into the bowl. Fry the onion rings in the hot oil over high heat, turning occasionally, until golden and crispy, 3 to 5 minutes. Transfer to a paper-towel lined baking sheet. Sprinkle lightly with salt. Repeat with the remaining onion rings and batter and serve hot or warm.

 

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Country Smothered Pork Chops

 

Country-smothered-pork-chops

I seek new food experiences, in restaurants or my own home kitchen. In fact, I fall into the pop-culture category, “foodie”. I am just one of millions. Our culture has long passed the time when a meal at the local steakhouse with the endless salad bar was our idea of a night on the town.

We now pursue new and different flavors. There are upscale restaurants up and down every city street. We can easily find every ingredient under the sun at the large supermarkets in many cities. Including ingredients that our grandmothers never had in their pantries.

And, as much as I enjoy a good meal at a fancy restaurant or trying a new recipe, I often crave old-time home cooking. This Country Smothered Pork Chops recipe, from Chris Chamberlain’s The Southern Foodie, is an uncomplicated, easy to follow recipe. You most likely have all of the ingredients in your pantry, and the flavor is incredible. It is easy enough to prepare on weeknights but special enough for your Sunday table. My serving suggestions would be to serve with rice or mashed potatoes and a green vegetable.

 

Country Smothered Pork Chops
 
Author:
Serves: 6
 
Ingredients
  • ½ cup to 1 cup vegetable oil
  • 6 center-cut pork chops
  • Kosher salt and freshly ground black pepper
  • 1 c. all-purpose flour
  • 2 medium onions, cut into rounds
  • 1 qt. hot water
  • 2 tbsp. Kitchen Bouquet
  • 2 tbsp. cornstarch
  • ¼ tsp. garlic powder
  • Cooked long-grain white rice (optional)
Instructions
  1. Preheat the oven to 400°F.
  2. Heat the oil in a skillet. Season the pork chops well with salt and pepper. Place the flour in a medium bowl and dredge the chops in the flour, coating both sides. Shake off the excess flour. Add the pork chops to the skillet in batches and fry for 1 minute per side. Drain on paper towels. Place half of the chops in a baking dish or casserole dish. Place half of the onions on top. Repeat the layering with the remaining pork chops and onions.
  3. In a large bowl mix the water, Kitchen Bouquet, cornstarch, ¼ tsp. salt ¼ tsp. pepper, and garlic powder. Pour the mixture over the pork chops and onions. Cover and bake for 1 hour, until tender. You may serve over rice or serve plain.

 

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