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Podcast title GOOD FOODIE
Website URL http://goodfoodie-keith.blogsp...
Description My adventures in good cuisine and the places that serve it!
Updated Tue, 14 Jan 2020 05:00:06 +0000
Image Some Rights Reserved
Category Recipe

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Link to this podcast GOOD  FOODIE


1. Fiesta Chicken Casserole
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Happy New Year...This cheesy chicken casserole relies on budget-friendly pantry staples and cooked chicken, and best of all, it's ready in three simple steps: mix, dump and bake!


4 cups cubed or shredded chicken, cooked

1 (10- ounce) can Ro-Tel, undrained

1 cup instant rice, uncooked

2 cups grated Colby Jack cheese, divided

1 (10.75- ounce) can Cream of Chicken Soup

2 tablespoons taco seasoning 2 tablespoons milk

1/2 cup canned corn, drained optional –

1/2 cup black beans, drained optional garnish – sprinkle with chopped cilantro or parsley.


1. Preheat the oven to 350°F. Lightly coat a 9×9 baking dish with nonstick spray. Set aside.

2.In a large bowl combine the chicken, Ro-Tel, rice, 1 1/2 cups grated Colby Jack cheese, Cream of Chicken soup, taco seasoning, milk, corn, and black beans if using. Stir to combine.

3.Pour mixture into prepared pan, sprinkle with remaining cheese and cover tightly with foil. Bake for 30 minutes.

4. Uncover and allow to sit for 5 minutes before serving.

There! How is that for the first meal of the year?   Enjoy!  Eat well my friends!

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3. Pigs In A Blanket
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O love these...My Favorite Party Snack...Pigs In a Blanket!

This is simple...Check it Out!


One 12-ounce package cocktail franks (about 30)

1 package of puff pastry sheets,

Thawed Dijon mustard, as needed

Cooking spray

2 eggs, beaten


Preheat the oven to 375 degrees.

Remove the cocktail franks from their package and pat them dry with a paper towel.

Poke 1-2 small holes in each frank and set aside. Unroll each pastry sheet onto a clean work surface. Take a cocktail frank and measure out a little less than the width of it on the pastry sheet and cut the sheet into long, thin strips. Divide the strips into 3-inch pieces (you may want to test to make sure this is long enough to wrap around an entire frank).

To assemble, spread about a teaspoon of Dijon mustard onto each pastry strip, then wrap around a cocktail frank. Press the seam with your fingers to seal, and then set it seam side down on a baking sheet greased with cooking spray. Continue to assemble the rest of the cocktail franks with the pastry strips

Add 2 tablespoons of water to the beaten eggs and whisk quickly to combine. Using a pastry brush, brush each miniature hot dog with the egg wash, then bake in the oven until the puff pastry is cooked and golden brown, about 15 minutes.

Doesn't get any simpler than that...Enjoy!  Eat Well My friends!

4. Slow Cooker Spaghetti and Meatballs
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I’ve been cooking for many years and this dish is still one of my favorites.

My No. 1 standby slow cooker meatballs recipe also makes amazing hero sandwiches, and the sauce works for any pasta..

Check it Out!


1 cup seasoned bread crumbs

2 tablespoons grated Parmesan and Romano cheese blend

1 teaspoon pepper

1/2 teaspoon salt

2 large eggs, lightly beaten

2 pounds ground beef


1 large onion, finely chopped

1 medium green pepper, finely chopped

3 cans (15 ounces each) tomato sauce

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (6 ounces) tomato paste

6 garlic cloves, minced

2 bay leaves

1 teaspoon each dried basil, oregano and parsley flakes

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

Hot cooked spaghetti


In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain.

Place the first five sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.

Remove bay leaves. Serve with spaghetti.

Serve with a nice Red wine...Enjoy!  Eat Well My Friends!

5. Smoked Sausage Pasta
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Hey, This is comfort food at its very best.

The combination of smoked sausage and a creamy mustard and onion sauce with just a hint of paprika is just what you need when the nights begin to draw in.

Beileve it or not ,this is a fun twist on a classic Swedish dish traditionally served with rice.


•1 tbsp tomato purée

•1 tbsp Dijon mustard

•1 tsp paprika

•130 ml single cream

•1 pinch sea salt and black pepper

•400 g fresh tagliatelle or pappardelle

•2 tbsp capers or eldercapers

•1 handful finely chopped fresh chives

•1 tbsp butter

•1 large onion, peeled and finely chopped

•350 g smoked sausage or falukory, very finely diced


1.Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.

2. Put the butter, onion and sausage into a large pan. Fry, stirring occasionally, until the sausage and onion are golden. Add the tomato purée, mustard, paprika and cream, continuing to stir so the flavours mingle, and simmer gently for 5 minutes. Taste for seasoning and adjust to taste.

3 Add the pasta to the pan of boiling water. Cook for 7 minutes (or according to packet instructions). Drain the pasta, reserving a small cup (around 80ml/2.7 fl oz) of pasta water.

4 Add the cup of pasta water to the sausage sauce. Stir in with the capers and take off the heat.

5 Toss the pasta in the sauce until well coated, and sprinkle over the chives. Serve immediately.

And there you have it...Enjoy!  Eat Well My friends!

6. Broccolli Cheddar Soup
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I'm back with another Soup.... Today, Broccolli Cheddar Soup...I'm told that This soup is stick to your bones good. Perfect on a winter night, yet we find that we crave it year round. Feel free to add some extra broccoli in there to sneak in some extra veggies!


4tbsp. butter

 1 onion, chopped

1/4c. all-purpose flour

2c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper

1 large head broccoli, finely chopped

1 large carrot, grated

2 stalks celery, thinly sliced

2c. whole milk

3c. shredded cheddar, plus more for garnish

Baguette, for serving


1.In a large pot over medium heat, melt butter. Add onion and cook until soft, 5 minutes. Whisk in flour and let cook 2 minutes. Add chicken broth and season generously with salt and pepper.

2.Stir in broccoli, carrots, and celery. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender, 20 minutes.

3.Add milk and bring to a simmer, then stir in cheddar.

4.Season with salt and pepper and top with more cheddar.

5.Serve with baguette

Enjoy!  Eat well my friends...It's cuffing season!

7. Stuffed Pepper Soup
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It's unofficially winter....And Nothing tastes better than a hearty soup....Plus, it's easy to prepare on those nights when you are bone tired and don't feel like doing anything..


1tbsp. extra-virgin olive oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

1lb. ground beef

Kosher salt

 Freshly ground black pepper

6c. Swanson Chicken Broth (Shameless plug)

1 (28-oz.) can crushed tomatoes

1 (14-oz.) can fire-roasted diced tomatoes

2tsp. dried oregano

1c. white rice

Shredded white cheddar, for serving

Freshly chopped parsley, for serving


In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.

Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.

Garnish with cheddar and parsley before serving.

And there you have it...Enjoy Folks.....Eat Well My Friends

8. Pumpkin Pie
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It's October...Halloween is almost here and what would be better than a Pumpkin Pie recipe?


Pastry dough 

•15-oz can canned solid-pack pumpkin (about 2 cups)

•1 cup heavy cream

•1/2 cup whole milk

•2 large eggs

•3/4 cup packed light brown sugar

•1 teaspoon ground cinnamon

•1 teaspoon ground ginger

•Pinch of ground cloves

•1/4 teaspoon salt

•Accompaniment: lightly whipped cream


Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.

Preheat oven to 375°°F.

Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.

Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.


• To prevent overbaking custard, you should start checking the pie's doneness at 45 minutes, as ovens vary.

• Pie may be made 1 day ahead and chilled, covered, but crust will not be as crisp as if made day of serving.

There you have it...Enjoy!  Eat well my friends!

9. Creamy Chickem Spaghetti Caserole
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Say you have Chicken in the Fridge and some unused Mushrooms and you want to do something with them, but you are not sure just what?

Why not create this lovely comfort food pasta dish?


Of course you're going to need some other ingredients like such...

1 whole fryer chicken, cut up

1 stick (1/2 cup) butter

1 pound white mushrooms, sliced

1/2 cup dry white wine, divided Kosher salt and freshly ground black pepper

1/4 cup flour

2 cups chicken broth (reserved from chicken or canned)

1½ cup whole milk

1 cup freshly grated Parmesan cheese, plus more for sprinkling

1 cup whole black olives, chopped Freshly ground black pepper

1 pound thin spaghetti


1. Place chicken in a pot of water and boil on medium-low heat for 30-40 minutes.

Remove chicken from pot and allow to cool slightly.

Keep broth in pot.

2. Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8-10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.

3. Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.

4. Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1-2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.

5. Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

6. Turn into a 9- by 13-inch casserole pan. Bake at 350°F or until golden brown and bubbly. Serve with salad and warm, crusty bread.

Enjoy!   Eat well my friends!

10. Riggatoni Amatriciana
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It's Pasta ,so you know I love it right? Riggatoni Amatriciana

 A rich tomato pasta sauce with a hint of chili, crispy pancetta (though you could substitute smoked, streaky bacon) and served with freshly grated Parmesan will hit the spot on a chilly evening. Perhaps a glass of full-bodied red wine will complete the dish...

This my friends is supposed to be one of the great traditional Italian sauces, amatriciana is much-loved across the world. Salty pancetta adds depth to this tomato-based sauce which marries well with the slight chilli kick.


•14.1 oz rigatoni

 •4 slices pancetta, diced

•0.5 onion, chopped

•1 clove garlic, minced

•0.2 tsp dried crushed chillies

•2 400g tins peeled plum tomatoes

•1 handful chopped fresh basil and parsley

•0.7 oz flaked parmesan


1.Cook the pancetta in a saucepan over medium high heat until crisp, about 5 minutes.

2.Drain all but 2 tablespoons of fat from the pan. Add onions and cook over medium heat for about 3 minutes.

3.Stir in garlic and crushed chillies, and cook for 30 seconds.

4.Add tinned tomatoes and simmer for 10 minutes, breaking up tomatoes with your spoon.

5.Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, according to packet instructions.

6.Stir in basil and parsley into the sauce and then toss with the cooked pasta.

7.Serve with flaked parmesan on top.

And there it is...Enjoy with a nice red wine..

Eat well my friends!

11. Cornmeal Pan Rolls
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These delightful golden rolls are always requested at Thanksgiving and Christmas, Hope you enjoy and make good use of this recipe..


2-1/2 cups all-purpose flour

1/2 cup cornmeal

2 tablespoons sugar

1 package (1/4 ounce) active dry yeast

1 teaspoon salt

1 cup water

3 tablespoons butter, divided

1 large egg, room temperature


In a large bowl, combine the flour, cornmeal, sugar, yeast and salt.

In a small saucepan, heat water and 2 tablespoons butter to 120°-130°.

Add to dry ingredients; beat until moistened.

Add egg; beat on medium speed for 3 minutes.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.

Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13x9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.

 Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.

Enjoy!  Eat well my friends!

12. Orange Chicken
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I know, I know...WHAT?  Yes..I said it..Orange Chicken...On those nights that you'd rather order takeout than cook, reach for this healthier orange chicken. It takes just 10 minutes from start to finish!
 Check it out....


1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces

• 1/2 cup cornstarch

• 2 tablespoons toasted sesame oil

• 2 tablespoons olive oil

• 2 large oranges, juiced; plus more orange juice if necessary

• 1/3 cup lite soy sauce

• 1/4 cup honey

• 1 tablespoon green onions, diced into thin rounds


To a large skillet, add freshly squeezed orange juice, soy sauce, honey, sesame oil, olive oil, and boneless skinless chicken breast pieces that have been dredged in cornstarch. It’s the secret ingredient.

Cook until the chicken is done, less than 10 minutes, and dig in to this better-than-takeout copycat orange chicken alongside your favorite rice.

1.To a large bowl or ziptop plastic bag, add the chicken, cornstarch, and toss or shake the bag to coat the chicken evenly; set aside.

2.To a large skillet, add the oils, orange juice, soy sauce, honey, add the chicken pieces but not any excess cornstarch that's at the bottom of your bowl or bag, turn the heat to medium, and cook until chicken is done and cooked through; flip chicken and stir pan sauce that's forming nearly constantly.

Tip - If at any time your sauce is tightening or thickening up too much before the chicken has cooked through, simply add additional orange juice to thin it and keep stirring.

3.Evenly garnish with green onions and serve immediately. Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

And there it is...Enjoy!  Eat Well My Friends!

13. Chicken Prosciutto Pin wheels in Wine Sauce
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Having that guy or that girl over and you really want to impress them?  How about trying this recipe that I can barely pronounce...(I'm not Italian, sue me!)


6 boneless skinless chicken breast halves (6 ounces each)

 6 thin slices prosciutto or deli ham

6 slices part-skim mozzarella cheese

2 large eggs, lightly beaten

1/2 cup Italian-style panko

(Japanese) bread crumbs

1/2 cup butter, cubed

1 shallot, finely chopped

2 garlic cloves, minced

3 cups Madeira wine


Pound chicken breasts with a meat mallet to 1/4-in. thickness; layer with prosciutto and mozzarella. Roll up chicken from a short side; secure with toothpicks.

Place eggs and bread crumbs in separate shallow bowls. Dip chicken in eggs, then roll in crumbs to coat. Cut each chicken breast crosswise into three slices; place in a greased 13x9-in. baking dish, cut side down. Refrigerate, covered, overnight.

Preheat oven to 350°. Remove chicken from refrigerator; uncover and let stand while oven heats. In a small saucepan, heat butter over medium-high heat. Add shallot and garlic; cook and stir until tender, 1-2 minutes. Add wine. Bring to a boil; cook until liquid is reduced to 1-1/2 cups. Pour over chicken.

Bake, uncovered, until a thermometer reads 165°, 30-35 minutes. Discard toothpicks before serving.


14. Sweet and Tangy Meatballs
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I'm always on the hunt for something different to make for dinner...Here are my sweet and tangy meatballs...


2/3 cup quick-cooking oats

1/2 cup crushed Ritz crackers

2 large eggs, lightly beaten

1 can (5 ounces) evaporated milk

1 tablespoon dried minced onion

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon honey

1/2 teaspoon pepper

2 pounds lean ground beef (90% lean)


1/3 cup packed brown sugar

1/3 cup honey

1/3 cup orange marmalade

2 tablespoons cornstarch

2 tablespoons soy sauce

1 to 2 tablespoons Louisiana-style hot sauce

1 tablespoon Worcestershire sauce


Preheat air fryer to 380°.

In a large bowl, combine the first 10 ingredients.

Add beef; mix lightly but thoroughly.

Shape into 1-1/2-in. balls.

In batches, arrange meatballs in a single layer in greased air-fryer basket.

Cook until lightly browned and cooked through, 12-15 minutes.

Meanwhile, in a small saucepan, combine sauce ingredients.

Cook and stir over medium heat until thickened. Serve with meatballs.


15. Meringue Topped Pecan Custard Pie
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Hey babies...This is your secret weapon recipe... The one you you pull out for special occasions..

It's an amazing variation on the pecan pie everyone knows—the filling is a custardy delight, and the meringue gives the whole thing a lightness that's the perfect ending to a multi-course feast.


Pastry for single-crust pie (9 inches)

3/4 cup sugar

1/4 cup all-purpose flour

1-3/4 cups 2% milk

6 tablespoons butter, cubed

3 large egg yolks

1 cup chopped pecans, toasted

1 teaspoon vanilla extract


3 large egg whites, room temperature

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

6 tablespoons sugar


On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.

Trim to 1/2 in. beyond rim of plate; flute edge.

Refrigerate 30 minutes.

Preheat oven to 425°.

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer.

Cool on a wire rack. Reduce oven setting to 350°.

In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla.

For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.

Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving. Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly.

 Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.


 Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking. 

And there you have it...Eat well my friends!

16. Turkey Chilli
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Hey guys...I know it's been a long time since I posted on this blog...but I'm back...So check this out..Frugal turkey fans will love this simple chili recipe that uses $6 of canned tomatoes and beans, $4 of ground turkey, and $2 of spices and cooking oil to make a large batch that serves eight. The total cost is $12, which leaves plenty of room in the $20 budget for fixings like chips, rice, salad, and avocado.

Check it out..


 tablespoon vegetable oil +

1 pound ground turkey

+2 (10.75 ounce) cans low sodium tomato soup

+2 (15 ounce) cans kidney beans, drained

 +1 (15 ounce) can black beans, drained

+1/2 medium onion, chopped White Onion, Large See Store for Price Buy on AmazonFresh

+2 tablespoons chili powder

+1 teaspoon red pepper flakes

+1/2 tablespoon garlic powder

+1/2 tablespoon ground cumin

+1 pinch ground black pepper

+1 pinch ground allspice

+salt to taste

Add all ingredients to list


Heat the oil in a skillet over medium heat.

Place turkey in the skillet, and cook until evenly brown; drain. 2 Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.

 Cover, and cook 8 hours on Low or 4 hours on High.

And there you have it...Inexpensive and yet good..Enjoy!  Eat well my friends!

17. Rhubard Pie..
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I heard this on television shows...Always thought it was fictional....What the hell is Rhubarb...Well, we are about to find out...


3 tablespoons quick-cooking tapioca

 4 cups sliced fresh strawberries

2 cups sliced fresh rhubarb

3/4 cup sugar

1 teaspoon grated orange zest

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

3 drops red food coloring, optional Pastry for double-crust pie (9 inches)


1. Preheat oven to 425°.

Place tapioca in a small food processor or spice grinder; process until finely ground.

2 In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil.

Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally.

 Transfer to a large bowl; cover and refrigerate overnight.

 3. On a lightly floured surface, roll one half of dough to an 18-in. circle.

Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups.

Repeat with remaining dough.

Spoon strawberry mixture into muffin cups.

4.Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool. Pastry for double-crust pie (9 inches):

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly.

 Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap.

Refrigerate 1 hour or overnight.

There it is...It's real...Enjoy...Eat Well My Friends

18. Meringue with Strawberries
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It's summer and I'm in a desert kind of mood!

Meringue is so simple to make at home; with an electric whisk the mixture takes just minutes to prepare.

The addition of a little lemon juice helps to keep the meringue shiny.

You then pop it in the oven on a low temperature for several hours and go and do something else while the meringue slowly cooks. ( Look at your phone or tablet...Read an excerpt of a book... Read my other two blogs.)

This is a large meringue nest; if you prefer to make smaller nests, cooking time would be reduced by about half. It makes a delicious dessert topped with Italian zabaglione and some fresh strawberries.


For the meringue
•3 egg whites

•1 pinch salt

•250 g caster (superfine) sugar

•0.5 tsp lemon juice

•10 g icing (confectioners’) sugar, sifted

•200 g strawberries, hulled and quartered

For the zabaglione

•4 egg yolks

•100 g caster (superfine) sugar

•3 tbsp Marsala wine


1.Preheat the oven to 75°C/165°F/gas mark ¼ or as low as it will go. Line a 24cm/9½-inch diameter round baking sheet with baking parchment.

2 Put the egg whites and salt in a bowl and whisk until stiff peaks form. Gradually add the caster sugar, whisking all the time. Add the lemon juice and whisk until the sugar has dissolved.

3 Put the mixture into a piping bag (pastry bag) and pipe a large nest onto the baking parchment. Alternatively, if you don’t have a piping bag, you can use a large spoon. Sprinkle with icing sugar and immediately place in the oven for 4 hours.

4 Remove from the oven and leave to cool slightly before carefully removing from the baking sheet, and then leave the meringue to cool fully.

5 Meanwhile, make the zabaglione. In a small heatproof bowl, whisk together the egg yolks, sugar and vin santo. Place over a saucepan of gently simmering water, whisking all the time until the mixture begins to boil and thicken. 6 Remove from the heat, whisk well to get rid of any lumps, and leave to cool. 7 Put the meringue on a serving plate, fill the middle with the zabaglione and decorate with strawberries.

Another nice cool treat for a summer day...Enjoy! Eat Well My Friends!

19. Honey Dew ,Jicama and Mango Salad
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Heyyyy, Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch to your munch!


½ small honeydew or Snow Kiss melon (about 1½ lb.)

 1 small or ½ large jicama (about 14 oz.), peeled, thinly sliced into rounds

1 ripe but firm mango, peeled, thinly sliced

¼ cup fresh lime juice

Kosher salt

Tajín Clásico seasoning and lime wedges (for serving)


Using your hands, pull out some seeds from melon half (you don’t want to ruin the round shape of the inside by scooping with a spoon).

 Place a cut side down and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go.

Using a mandoline or a sharp knife, thinly slice melon into rings.

Toss melon, jicama, and mango on a platter with lime juice; season generously with salt.

Sprinkle with Tajín, and serve with lime wedges and more Tajín.

Enjoy!  Eat Well my friends

20. Key Lime Pound Cake
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This looks so good and unfortunately I can't find a bakery open that has this...but what I can do is lay a recipe on you for making this.


4 sticks butter, that’s 1 pound, room temperature

3 cups sugar

6 large eggs, room temperature

4 cups all-purpose flour

1/2 cup fresh key lime juice

1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)

4 teaspoons key lime zest, minced

1 teaspoon vanilla extract.


Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray. (My pan is 10 1/2″ and it’s just fine.)

Set aside. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy.

Add the sugar and again beat well for at least 5 minutes. (I use a stand up mixer and beat the mixture 10-15 minutes. I don’t like a “grainy” cake.)

One at a time add the eggs and beat only until the yellow disappears.

Stir juice, milk, zest and vanilla together.

Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture.

Begin and end with flour. Mix well but just enough to incorporate all ingredients. (You don’t want a tough pound cake!)

Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.

Bake for 1 hour and 45 minutes or until cake tester comes out clean.

 Cool on a cooling rack for 20-25 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.

The cake is far better the following day or 2 days later.


8 ounces cream cheese, room temperature

3-4 tablespoons butter, room temperature 4 cups confectioner’s sugar 1/4 cup freshly squeezed key lime juice

2-3 teaspoons key lime zest

1 teaspoon vanilla extract Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.

Add confectioner’s sugar and beat well until completely smooth and fluffy.

Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.

Ice cake. This makes quite a bit of icing.

After icing the entire pound cake I fill the middle hole with the excess icing. When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

Enjoy!  Eat Well My Friends:

21. Cherry Tomato Mozzarella Saute
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This is a side dish from the Southwest. It  is fast to fix and full of flavor. The mix of cherry tomatoes and mozzarella pairs well with almost any main dish you can think of.

Seriously...I've never had this before...but it looks delish...I think you should trust the recipe. It's really quite simple.


2 teaspoons olive oil

1/4 cup chopped shallots

1 teaspoon minced fresh thyme

1 garlic clove, minced

2-1/2 cups cherry tomatoes, halved

1/4 teaspoon salt

1/4 teaspoon pepper

4 ounces fresh mozzarella cheese cut into 1/2-inch cubes


In a large skillet, heat oil over medium-high heat;

 saute shallots with thyme until tender.

Add garlic; cook and stir 1 minute.

Stir in tomatoes, salt and pepper; heat through.

Remove from heat; stir in cheese.

It can't get any simpler than that....

Enjoy!  Eat Well My friends!

22. Pangratto Pasta with Pepperoni
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Author Emily C. says Blanket your pasta in hearty, spicy, fiery-red pepperoni pangrattato. It's my totally unorthodox version of the classic Italian garnish. The whole dish comes together easily: Make the pangrattato while the water heats. Prepare the sauce while the spaghetti cooks. Top each bowl with the spicy crumbs. In under 20 minutes, dig in at the table.


For the pasta:

 Kosher salt

12 ounces spaghetti

3 tablespoons olive oil

3 garlic cloves, thinly sliced

3 tablespoons lemon juice, divided

1/2 cup finely grated Parmesan, plus more for serving

For the Pepperoni Pangrattato:

1 tablespoon olive oil

2 1/2 ounces pepperoni (either pre-sliced or the type sold in sticks), medium chop

1/2 cup panko Lemon zest from 1 large lemon

1/3 cup finely chopped parsley (well-dried to keep the crumbs crispy)


Bring 4 quarts of water to a boil.

1.Add 2 tablespoons salt and spaghetti; cook until al dente according to package directions. (Note that you'll reserve the pasta water; see step 4.)

2. While the water is heating, make the pangrattato: Heat the oil in a 12-inch skillet over medium heat. Add the pepperoni. Cook, stirring, until it starts to render its fat, about 1 to 2 minutes, then add the panko. Stir to evenly coat the panko in the rendered fat. Continue cooking until the crumbs are golden brown and the pepperoni is crispy, about 4 minutes. Off the heat, stir in the lemon zest and parsley.

3.While the spaghetti cooks, prepare the sauce: heat the oil in a 12-inch skillet over medium-low heat. Add the garlic, cooking until pale golden, about 2 minutes. Increase the heat to medium-high; add 2 tablespoons lemon juice and 1/2 cup water to the pan. Cook 2 to 3 minutes longer, or until the volume has reduced by half.

4.Using tongs or a pasta ladle, transfer the spaghetti directly into the skillet. Add the Parmesan and toss again.

And there you have it...Enjoy!  Eat well my friends!

5.Serve in bowls and top with the pepperoni pangrattato and more Parmesan, if desired.

23. Chicken Fajitas.
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It's been a few weeks hasn't it? Well I'm back...with a nice easy summer meal choice... Fajiatas are the perfect weeknight dinner. Minimal prep and minimal cook time means these can be on your table FAST. Feeling lazy AF? These Slow-Cooker Chicken Fajitas are even less work! Check it out..


 For the marinade

1/2c. plus

1 tbsp. extra-virgin olive oil

1/4c. lime juice, from about 3 limes 2tsp. cumin

1/2tsp. crushed red pepper flakes

 1lb. boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

3 bell peppers, thinly sliced

1 large onion,

thinly sliced Tortillas, for serving ..


In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes.

Season chicken with salt and pepper, then add to bowl and toss to coat.

Let marinate in the fridge at least 30 minutes and up to 2 hours.

When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat.

Add chicken and cook until golden and cooked through, 8 minutes per side.

Let rest 10 minutes, then slice into strips.

Add bell peppers and onion to skillet and cook until soft, 5 minutes.

 Add chicken and toss until combined.

Serve with tortillas .

And there you have it...Enjoy!  Eat Well My Friends!

24. A Simple Recipe for Lasagna
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I haven't posted a pasta recipe in awhile.....So Today...I'm in the mood for Lasagna..and here is a simple recipe..


1 lb. (450 g) lean ground beef

  2-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided

  2 cups light ricotta cheese

  1/2 cup Kraft 100% Parmesan Grated Cheese, divided 1/4 cup chopped fresh parsley

  1 egg, beaten

  1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce

  1-1/2 cups water

  12 lasagna noodles, uncooked

(Please forgive the shameless commercial plugs for certain products...but it's their recipe!)


Heat oven to 350°F.

  Brown meat in large skillet on medium-high heat.

Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until blended.

Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup meat sauce.

Repeat layers twice. Top with remaining noodles and meat sauce.

 Sprinkle with remaining mozzarella and Parmesan.

Cover with foil sprayed with cooking spray.

Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

There it is...Enjoy....with a bottle of wine..

Eat and drink well my friends!

25. Asian Tomato Beef
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Asian Tomato Beef Look ,Spend  just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entrée.


2 cans (10 3/4 ounces each ) Campbell’s® Condensed Tomato Soup (Shameless plug and Free Advertising.

  1/3 cup soy sauce

  1/3 cup apple cider vinegar

1 1/2 teaspoons garlic powder

  1/4 teaspoon ground black pepper

3 pounds boneless beef round steak, cut into strips

  6 cups broccoli florets

6 cups hot cooked white rice


Step 1

Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.

Step 2

Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.

Step 3

Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.

Don't Sweat the technique:

Time-Saving:This recipe may also be cooked on HIGH for 4 to 5 hours.

•Serving Suggestion:Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.

There it is...enjoy!  Eat Well My Friends!