Pantry Pasta

Master said it was time slave made some meals from stuff in the pantry. This is always an interesting challenge. One we all face nearly every evening, especially towards the end of the month.

Here is a different take on the old tuna casserole of the past. Red onion and lemon give it a whole new outlook. This makes plenty for bagging and freezing, even for taking to your neighbors. 

 

Ingredients:

1 can tuna

½ red onion chopped

1 cup green peas

¼ package wide noodles

1.5 cups milk

2 Tbs butter

2 Tbs flour

½ tsp salt

Zest and juice from 1 lemon

Directions:

Chop the whole onion and place half in the freezer, it keeps just fine.

Heat the water for pasta and cook according to directions.

Zest the lemon and squeeze the juice into a small bowl.

In a sauce pan heat butter and add the chopped onion. Stir and cook for about 4 minutes or until starting to soften.

Add flour and stir into the onions. Pour in the milk and stir constantly until well mixed and thickens. (about 5 minutes) Stir in the lemon zest and juice.

Add the tuna and peas.

Stir and allow to heat in the thick sauce. Adjust to taste with salt & pepper.

Serve over the cooked noodles.

A different taste, a different look, try it out to see!

For our music: https://www.youtube.com/watch?v=ACHPtToZApk&index=40&list=PLMATWUx3t7L8QeY5IrBhRmQk0pXJTN3tB

Serving my Master Indy

socialslave

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 http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon

Gobble Rockets

This makes little turkey sandwiches. The recipe can be doubled for a game day party or a Netflix binge. These can be served as an hors d'oeuvre, appetizer, amuse-bouche, or entrée. It also is a nice introduction to using ground turkey as an alternative to ground beef.

Slave's name from these comes from the original “gut bombs”:

“Belly Bombers” what St. Louisans affectionately call a White Castle hamburger. Also known as sliders or rectum wreckers.

These 2 and a half inch squares of onions and a trace of hamburger grease are a favorite when a night of drinking is at an end and you have to have something in your stomach on the way home. The little burgers have satisfied cravings since 1921. “A five-cent small hamburger from a castle-shaped restaurant”. Each burger served in a cardboard “castle”.

Ingredients

1 lbs ground turkey

3 slices bacon

3 Tbs minced onion

¼ tsp sage

½ tsp white pepper

1 tsp. garlic powder
½ tsp. basil

slider buns

Directions 

 

Mince the onion. This is easier if you have some frozen laying around. Frozen chopped onion minces very well.

Fry up bacon in large skillet over medium heat then drain on paper towels.

Chop finely.

In large bowl mix the ground turkey with onion and bacon. Add the seasonings until well mixed.

Lay out a piece of wax paper on the counter. With a scoop, form balls of turkey mix and place them apart on the paper. Flatten each into thin disks. (about 2 – 3 ozs)

Time to start on the stuffed tomatoes!

Ingredients

• 1 cup fresh mushrooms chopped
• 2 minced shallots
• ½ cup Blue Cheese
• 6 medium tomatoes, cored, seeded
• ½ tsp salt + ¼ tsp white pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tablespoons olive oil

 

 Directions

 
Roughly chop mushrooms and shallots.

Sprinkle the cored and seeded tomatoes with salt and place upside down to drain.

In a saute pan heat 2 tablespoons of olive oil and add shallots, and mushrooms cook for about 5 minutes or until most of liquid is absorbed. Season the mushroom mixture with salt, white pepper and other seasonings and remove from heat.

Preheat the broiler. Mix together the mushroom mix and blue cheese. Stuff each tomato. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.

Reheat the bacon grease in the skillet and fry each turkey patty about 2-3 minutes per side.

Slice open the slider buns. Top with a bit of mayonnaise and serve warm.

For our music:

https://www.youtube.com/watch?v=Mgmo9KSb1kE

What a treat for my Master

socialslave

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
 

http://www.amazon.com/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon

Icebox Cake

Try making this easy no cook recipe for an Icebox Cake. Great for any pot luck or party. You can use any flavored pudding mix and any flavor pie filling! Chose your favorite cookie, just not sandwich cookies or un-frosted toaster pastry even graham crackers.

This easy recipe is as old as the refrigerator itself. The end result is greater than the sum of its parts. Sitting overnight, chilling does something magic as the pudding interacts with the cookies.

Ingredients:

• 2 packages cookies (ones on sale work just fine!)
• 2 (3.4ounce) packages instant cheesecake flavored pudding mix
• 3-1/2 cups whole milk
• 1- 8oz tub of whipped topping (low fat) (Thawed)
  1 can peach pie filling

Directions:

Blend the pudding mix and milk. Make sure you don't have the type of pudding mix that has to be cooked before serving;

it must be instant to work in this recipe. Stir with a wire whisk until well blended. 

 

Carefully fold in the thawed whipped topping.

Now you are ready to assemble.

 Place a dab of pudding on a cookie and place in pan. Continue with the next cookie so that there is pudding between each.

Fill in the gaps with pudding mix.

Cover the pan with plastic wrap and chill in the refrigerator overnight in works the best.

Then place in freezer for 2 hours or until firm.

Flip pan up-side down on platter. A warm wsh cloth will help undo the edges. Then before serving, spoon the pie filling over the top.

To be extra fancy dust with cinnamon.

An extra special super easy recipe. Just remember:

INSTANT pudding mix

No sandwich cookies

Let chill OVERNIGHT before freezing.

For music: https://www.youtube.com/watch?v=4_VCSfjDeV8

For my Master's guests:

socialslave

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 http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon

Italian Deviled Eggs

In preparing for a pot luck meal slave decided on doing an old classic, deviled eggs with an Italian twist. Often we see recipes claiming such an approach, here I hope we have succeeded. Name it and claim it. Present this at your next function and see if it doesn't spark a renewed interest in the old favorite.

A garlic aioli (garlic infused mayonnaise) takes the place of the mustard and vinegar. The yolks are fortifies with Italian sausage & seasonings and a bit of cheese thrown in to round out a NEW classic.

Ingredients:

12 hard cooked eggs, peeled and cooled

3 sweet Italian sausages, skinned and cooked loose

3-4 Tbs garlic infused mayonnaise (aioli)

1 Tbs sliced garlic

1 teaspoon Italian seasonings

salt & white pepper to taste

dusted with a dried basil

Directions:

Cook the eggs and peel by the method you find easiest.

Mix up the infused mayonnaise with the garlic minced up and stirred in. Let flavors mingle covered in the refrigerator and your eggs cool.

Split open the Italian sausages and spoon into a skillet over medium high heat. 

 

Break apart the bits and you stir. The more you stir the smaller the bits and you want these small. 

 

Cook for about 8 minutes. You want the sausage fully cooked. Drain on paper towels. Then let cool!

When ready to assemble:

Cut the eggs in half placing the yolks into a large bowl and the white “halves” on an egg plate.

Combine the aioli with the sausage and mix into the yolks mashing and creaming together. Add the seasonings and taste for salt & pepper.

Stir in the cheese until blended.

Spoon the yolk mixture into a plastic zipper bag and trim off a small corner. Use this to fill each egg white as though you were piping frosting on a cake.

Dust with a bit of basil on top and keep chilled as you serve.

Manifico! 

 

For our music: https://www.youtube.com/watch?v=_ZqyUau5Qyw

Serve with a smile and lots of love!

socialslave

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 http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon

King Kamehameha Khicken

Tonight's meal is a take off of a classic British Dish: Beef Wellington. For our repast we will use chicken breast, ham, with an inner topping of crushed pineapple & brown sugar.

These elegant pockets are named in honor of King Kamehameha V of Hawaii. This makes an elegant, succulent dish to impress any Master!

Ingredients:

3 chicken breasts, (boneless, skinless)

3 slices of a sweet cured ham

1 small can crushed pineapple drained

2 Tbs brown sugar.

1 tube of crescent roll dough

3 Tbs soy sauce (low sodium)

Stir fry vegetables for a side.

Directions:

Heat oven to 400 degrees. Set a rack over a lined baking sheet and spray with cooking spray.

Cut a slit pocket into the side of each chicken breast, stuff a piece of ham in that.

In a small bowl combine the drained pineapple and brown sugar.

Unroll the tube of crescent roll dough. Cut into three pieces.

Place a tbs of the pineapple mixture on each and top with the chicken.

Spread the chicken liberally with soy sauce.

Wrap the dough around and seal well. Cut three small slits in the dough to vent.

Place each on the baking rack.

Bake until the chicken is cooked through, 15 to 20 minutes.

Or until registers 160°F on an instant-read thermometer poked through the dough.

Remove to a platter and allow to rest for at least 5 minutes before serving!

While the pockets are baking, cook the stir fry vegetables according to the package.

This elegant meal requires nothing further. The mixture of vegetables balance the sweet taste of the chicken well.

For our music: https://www.youtube.com/watch?v=akDp0KKVYcU

Serving my Master

socialslave

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 http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hawaii became our 50^th state on 21 AUG 1959!

During the 1780s and 1790s, the island chiefs often fought for power. After a series of battles that ended in 1795, all inhabited islands were pulled together under a single ruler who became known as King Kamehameha the Great. He established the House of Kamehameha, a dynasty that ruled the kingdom until 1872.

Kamehameha V (1830–1872), reigned as monarch of the Kingdom of Hawaiʻi from 1863 to 1872. His motto was "Onipa`a": immovable, firm, steadfast or determined; he worked diligently for his people and kingdom and was described as the last great traditional chief.

Also known as the Bachelor King, this monarch never married nor produced an heir.

He was the first king to encourage revival of traditional practices. Under his reign, the laws against "kahunaism" were repealed. A Hawaiian Board of Medicine was established, with kahuna members, and la'au lapa'au or Hawaiian medicine was again practiced. He brought kahuna practitioners to Honolulu to document their remedies.

Mark Twain came in March 1866 and four months, writing letters back to the Sacramento Union describing the islands. Twain described the king:

"He was a wise sovereign; he had seen something of the world; he was educated & accomplished, & he tried hard to do well by his people, & succeeded. There was no trivial royal nonsense about him; He dressed plainly, poked about Honolulu, night or day, on his old horse, unattended; he was popular, greatly respected, and even beloved."

So slave decided to name this Hawaiian version of a British dish after this nearly forgotten monarch.