Saturday, November 28, 2015

Baked egg roll surprises

These tasty egg roll finger foods are based on popular dishes and sandwiches. However no one will expect them in this form. They are baked so they are sightly more healthy than the deep fat fried versions.

When asked to bring finger food, surprise them all with these yummy bites. Great for watching a game or for a decorating party, Get in the mood with a few dipping sauces of your choice.

    Eggroll skins (Usually in the produce section) Find between 22 to 25 in each package – So I did 7 Cordon Bleu, 8 Ham & Swiss, 7 Philly Cheese Steak 
  • ½ lbs slices deli style chicken breast
  • ½ lbs slices deli style ham
  • ¼ lbs slices thin cut Monterrey jack cheese
  • -------------------------------
  • ½ lbs deli ham
  • ¼ lbs Swiss cheese
  • ½ lbs deli roast beef
  • 2 oz minced onion
  • ¼ provolone cheese
  • -----------------------------

Preheat oven to 325 degrees
Cut up 1 small onion Set in small bowl to one side.

In another small bowl mix 2 tbs of cornstarch with about 2 tbs of water. This will be the “glue” that holds the roll together.

Line a cooking sheet with parchment paper.
Roll out some wax paper for assembling the egg rolls.

Lay the wrapper out with 1 point facing you.

Roll the deli meats around stacks of cheese.

Place on wrapper and roll that up.
Seal with water/cornstarch mix-paste and place seam side down on sheet.

The first ones will be the Chicken Cordon Bleu. Lay out a slice of chicken breast, top with a half slice of ham then place the small stack Monterrey jack cheese. Place about in the middle of the wrapper. Brush the points with the cornstarch mixture.

Fold up the bottom over the roll of meal. Then fold in the sides.

 Now roll up and press the roll onto the top point so that the cornstarch mixture will hold it together. Place on the baking sheet and continue.

Next is the Ham and Cheese:
Assemble the same way, only this time you just have the piece of ham wrapping around a small stack of Swiss cheese. Brush the wrapper points as before and continue.

Now finish up with the Philly Cheese Steak:

This time the piece of roast beef is laid out with some pieces of onion in the center. Now this rolls around some provolone cheese. (If you like, add a few slivers of green pepper)

Brush the outside of the wraps lightly with melted butter or spray well and bake, turning once, until desired brown color (the darker the crisper).

Serve with a selection of dipping sauces.

For our music tonight:

Jackson's Smooth Criminal like you've never heard it before.

This was served as finger food for our decoration party. 

Hope you can try these and even come up with some of 

your own ideas.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Wednesday, November 25, 2015

Cranberry Cloud

Growing up, slave never cared for that ubiquitous dark red jellied log that served as cranberries on every Thanksgiving table. Only a few would venture a small bite and the rest would languish in the back of the refrigerator for a week until thrown out. Now cranberries can be very tasty. They compliment the turkey, just don't let them get boring!

One of slave's card playing friends bought a church cookbook as a gift. This recipe just called out for tweaking. This new one is presented here, it can be frozen if you wish or just served as a fruit salad. Guaranteed not to die in the back of the refrigerator. Num Num!


  • 1 can (20 ounces) pineapple tidbits in JUICE
  • 5 medium firm bananas, halved lengthwise and sliced
  • 1 can (14 ounces) whole-berry cranberry sauce
  • ¼ C Triple Sec Orange flavor
  • ½ cup powdered sugar
  • 1 envelope whipped topping mix, prepared
  • ½ cup chopped pecans


  1. Drain pineapple juice into a large bowl; set pineapple aside.
  2. Slice the bananas down the length, then slice off pieces and put in bowl with juice. Stir to cover the bananas (this keeps them from turning brown.)

  1. In another large bowl, combine cranberry sauce, sugar and triple sec. Mix this together well. Drain the juice from the bananas, add them to the cranberry mix. Stir in the pineapple and nuts. 

  2. Fold in the whipped topping carefully. Cover and refrigerate.
This CAN be frozen in a 9 x 13 dish. Be sure to remove from freezer at least 15 minutes before cutting into squares to serve on a piece of lettuce. 
If you wish a bit more of a “Bite”; replace some of the whipped topping with non-fat plain Greek yogurt.

Master Indy and slave wish you and your group the happiest of Thanksgivings.

Please note:
You have worked so hard all year to eat healthy and watch the calories. The holiday meals are no reason to forget what you have learned.

1.) “PORTION CONTROL”. Think since there is twice as much on the table as usual, use only half portions.

2.) Serve on 9 inch plates instead of the usual 12 inch dinner plates. Think of all the extra room on the table top!

3.) As you serve, keep a disposable foil pie pan with you to load with another serving. Cover and take to an elderly neighbor or someone who might be alone. (Even better invite them to join you!)

4.) After the meal, immediately portion, bag and give away to your guests. (LOL Don't let them leave without a zippered bag of food. Better for them – leftovers) (Better for you not as much temptation)

Of course don't forget to keep a couple of slices of turkey meat for late night sandwiches!

For our music:

Serving my Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Friday, November 20, 2015

Monterey Chicken

It is said that down in old Monterrey California, long before it was a state, a Spanish woman used to sell a cheese she made by hand. She used a press or “Jack” to form it into a brick. She had learned how to make it from the Franciscan missionaries. They had brought the secret to the new world. In the 1800's a Scot named David Jacks managed to secure much of the land there including that of the old lady and her dairy. He shipped the cheese north to San Francisco. That cheese became known as “Monterey Jack's Cheese”.

However we got this cheese, we are thankful for its rich flavor and superb things it does with chicken. Such is the dish we present tonight.

2 boneless and skinless chicken breasts
2 cans condensed mushroom soup
½ pkg fresh mushrooms
2 slices bacon
½ cup of non fat half & half
½ cup of shredded Monterey Jack Cheese
½ box Penne pasta


Wash off and drain the mushrooms (after all remember what they grow it)

Turn on the broiler and adjust the rack so the meat is 4 to 6 inches from the heat. (before you turn it on set the meat on the broiler pan and slide it under. That way you get a good idea)

Line a rimed baking sheet with foil and spray a rack to sit on top.

Rinse and pat dry the chicken breasts. Wrap with bacon slices. Set on the rack and give them a light spray.
Set this under the broiler for 6 minutes just to start cooking the bacon well. Flip the meat and do another 6 minutes.

Slice up the mushrooms and place in a bowl.

Spray a 9 x 9 baking dish. Keep an eye on the chicken, you don't want to scorch it. Take it out when the bacon looks nice but not quite down.

Turn the oven down to 375 and close the door.

In large bowl mix the cans of soup with the half & half. Add the cheese and stir well.

Place the chicken in the 9 x 9 and sprinkle with the mushrooms. Pour the soup mix over the chicken and slide into the oven for 45 minutes.

During that time, you can set the table, wash up the pans and make the pasta according to package directions.
Also prepare to microwave a dark green vegetable.

When the chicken has reached 160 degrees on a thermometer, pull it out of the oven. Cover with a sheet of foil. Now start the green vegetable in the microwave.

When that is ready to serve, remove the chicken with a slotted spoon and place on platter. Mix the soup & cheese mixture into the drained pasta.

This makes a wonderful balanced dish and a beautiful table to greet your special person.

I so enjoy serving my Master Indy, that I run out of ways to express it.

For music:


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Thursday, November 19, 2015

Corny Chicken Bake

Here is a quick way to cook chicken that has a very little clean up time. The taste is so impressive to have come from such an easy recipe.

Much needed for this meal is probably already in your pantry. If not, it is not expensive. A nice diversion to all of the turkey that is sure to come your way next week.

1 slices of bacon
1 can cream corn
1 can corn
2 chicken breast half’s
½ cup panko bread crumbs
4 pats of butter

Pre heat oven to 375.
Over medium heat cook the bacon slices until almost cooked but still limp.
In large bowl mix the drained corn with the creamed corn. Stir in the bread crumbs and pats of butter. Adjust seasonings with salt & pepper as you like.

When bacon is as far as you want it, remove and start the brown the chicken in the bacon grease. (about 4 minutes per side.)

Spray a 9 x 9 baking pan and place the chicken pieces in. Then spoon the corn mixture around the sides. Top with the bacon pieces and bake for about 40 to 45 minutes. Check with a thermometer to read 165 degrees

When chicken is ready, remove from oven and let rest while you microwave a green vegetable as a side to go with the baked corn.

For some music how about this:

I am so very thankful to be serving my wonderful Master Indy!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Monday, November 16, 2015

Colony Pie

In just a few days most of the tables in north America will be laden with more than enough food to feed an army. The centerpiece will be an overly large turkey. This means turkey left overs for a week! Well slave wanted to invent some new ideas for using that up. Thus “Colony Pie” was created. Based on the old English Shepard's Pie, this uses our favorite bird and wont taste like the remains of yesterday's feast at all. The secret is cutting up the turkey into bite sized pieces for this. Don't cut it all up. You still need to be able to fix midnight sandwiches!

Making mashed sweet potatoes is not hard at all. In fact it makes a great side dish for the main meal. Just please, don't try to make it into candy. The potato has a wonderful taste that is so often drowned out. In this case spare the sugar and it wont spoil the dessert!

Mashed Sweet Potatoes
  • 2 pounds sweet potatoes, (5) peeled and cut into 2-inch pieces
  • ½ stick butter
  • 2 oz. no-fat half & Half
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 tsp pumpkin pie seasoning

Do your cutting. Scrub and peel the potatoes, then cover with damp paper towel.

Cut into 1 – 2 inch pieces and put in the pot of salted water.

Bring to a boil, reduce heat to just a simmer for 20 minutes. Drain.

In a medium bowl mix the sugars and seasonings. Cut butter into ½ inch pats and microwave for about 20 sec. To melt it into a dark sweet mixture.

When potatoes are done, put into a large bowl add the sugar mixture and the 2oz half & half. With a potato masher mash it up until smooth.
This makes a great dinner side dish just like it is. Set it aside for now.

Take out and cut up about 2 cups of white & dark meat turkey.
Thaw out a package of mixed vegetables. Open a can or bottle of turkey gravy and you are ready to begin.
Preheat the oven to 350 and spray a 9 x 13 baking dish.

(Since our turkey is not cooked yet, slave used turkey breast medallions to create this dish)

Heat oil and 2 tbs of butter in a skillet on medium heat. Stir in the turkey to heat and slightly brown the meat. Remove with a slotted spoon. Add another tbs of butter if needed. Add 2 tsp of cake flour. Stir and let cook for about 5 -7 minutes. Let it turn a light brown. Add the turkey gravy and stir that in with another 2 oz of half & half or milk. Let this cook and thicken, about 5 minutes.
Return the turkey to the gravy and add the thawed mixed vegetables. Let this simmer and thicken more another couple of minutes.
Pour this mixture into the sprayed dish and level it out.
Spoon the mashed sweet potatoes on top and smooth with a spatula. Sprinkle with dried cranberries.

Bake in the 350 oven for 35 to 40 minutes. This will be a great surprise and a wonderful new take on the traditional ingredients.

Here's some music for fixing our meal tonight:

Serving my Master

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Sunday, November 15, 2015

Liver to Go

November 15th is national clean out the refrigerator day. Slave found some liver in the freezer, so its time for that to go. Slave understands that many people don't enjoy liver. Many don't like to cook it, or smell the frying onion smell that seems to last for a week. (Sprinkling a tsp of sugar into the frying onions will ease that). I remember as a kid not liking how tough it was. It was not until I grew and learned how to cook it myself that I learned the joys of liver. Always under-cook! It will finish cooking on your table!

This is a revisit to an old recipe that is extremely easy. The liver bakes in the oven. Easy clean up and no heavy smell. Oh the wonderful taste! This comes out fork tender!

4 ½ inch thick slices of calf liver
1 (10 ½ oz) can of beefy mushroom soup
1 (10 ½ oz.) can of French Onion soup
1 medium onion (sliced)*
6 oz fresh mushrooms.

*Since slave recently made a batch of caramelized onions, some of that was used here.

Pre heat the oven to 350 degrees. Rinse the mushrooms and slice, let them drain well.

Spray a 9 x 13 baking dish. In a medium bowl mix the soups together. Spread a thin layer in the bottom of the dish.

Put slices of liver down, then a layer of onions.

Next pour the soups over this.

Cover with foil and bake for an hour. Remove, uncover and add mushrooms over the top.

Recover and return to oven for an additional half hour.
This is a good time to make the side dishes. Slave chose mashed potatoes and corn. However a green vegetable would have been healthier, slave was still cleaning out the freezer. So corn it was.

Slave took a medium sauce pan with 3 tbs of melted butter and added 2 tsp or cake flour. Let that cook, stirring for about 5 minutes.

When the liver was done, a slotted spoon safely removed the liver to a platter. The onions & mushrooms were dished on top. About two cups of the liquid from the baking dish went into the flour mixture in the sauce pan. Let this stir for about 5 minutes and a fantastic gravy will form.

All in all a pretty meal to serve my Master and it cleaned out the refrigerator well.

Music? How about this:

So thankful to me Master Indy's slave.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon