Mixed salad with grilled scampis

2 mixed salad heads, 400g tomatoes, 12 scampi, 12 slices of raw ham, Parmesan cheese, 3 tablespoons of olive oil, 1 tablespoon of white balsamico, salt and pepper for seasoning, 1 carrot, 1 salad cucumber, 100g of fresh goat cheese, Parmesan cheese

preparation : 

Mixed salad with grilled scampis

 A mixed salad is actually nothing special. Sure .. it tastes fine in the warm season.
In combination with fish and a fine, San Daniele ham, a great dressing and goat cheese, the whole changes however quite fast.

With good ingredients, there is a fine lunch in hand rotation, so let's not waste any time.

 From day one, when I held the San Daniele ham in my hands, I wanted to cook all the possible recipes.
The ham with its fine aromas, which melts on the tongue, should therefore not be boiled, fried or cooked.
A salad is therefore probably one of the best combinations at all.

When choosing your products, it is important that you get both what tastes best for you, and that you are really looking for very good food.

 Wash your lettuce leaves carefully and drain them, cut through your small shrubs once in the middle.
Tear the leaves carefully into mouthpiece pieces and place a few large leaves around your salad bouquet in the middle of your plate.

In a small bowl, make 3 tablespoons of olive oil and 1-2 tablespoons of white balsamico. Salt and pepper the whole and stir it to a creamy dressing

 Peel two cloves of garlic and place this together with 1 small sprig of rosemary in your pan together with 1 tablespoon olive oil.
Now carefully stir your scampi or shrimp on either side for about 1 minute.

Then place them next to the side.
In the meantime, you can put your San Daniele ham around your lettuce.

 With a potato peeler, put her very thin Parmesan leaves around the salad.
 Put 3 scampis on the salad, put the whole goat cheese cubes together with the dressing.
Now you can still put grated carrots or sliced cucumber slices.

 Obendrauf still a nice bunch of basil and finished.
Is enough oven-fresh Ciabatta and finished is your Mediterranean salad plate.

We wish you good luck

Chicken Tortilla Crockpot Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 (15 once) can black beans-rinsed
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

-Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
-Preheat oven to 400 degrees F (200 degrees C).
-Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
-Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Chipped beef and gravy

1 stick of butter
1/2 cup flour
4 cup milk
4 1/2 oz dried beef
1 ground black pepper to taste

-In a medium sauce pan melt butter
-Whisk in flour, cook on medium-high for a minute to cook the flour
-Whisk in the milk, lower heat to medium..whisking occasionally.
-Mixture will thicken as it starts to boil. Take off heat when it comes to a boil
-Stir in chopped dried beef and ground pepper
-Serve over biscuits, toast, or mashed potatoes

Note :
- I use the dried beef in a jar found in grocery isle by canned tuna

Crockpot Pecan Pie

1 uncooked piecrust
3 eggs
1 cup sugar
2/3 cup dark Karo syrup
1 cup pecans, broken up
1/2 cup margarine, melted
1 teaspoon vanilla

-Spray the slow cooker with nonstick cooking spray.

-Place uncooked piecrust in the slow cooker and press up the edges about 1/2 inch up the sides.

-In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the piecrust.

-Cover and cook on HIGH for 2 to 3 hours.

Beef Liver and Onions

1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb beef liver
1/4-1/2 cup butter
oil, to taste
2 cups thinly sliced onions
1 -2 tablespoon fresh sage, minced
1/2 cup beef stock
1/4 cup dry white wine
1 tablespoon minced Italian parsley

Combine flour, salt and pepper in bag.
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set aside.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear 5 minutes until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.

Pie Crust

5 ½ cups flour
1 lb butter or shortening
1 tsp salt
1 egg
1 Tbsp apple cider vinegar
Water to fill cup

-Cut butter (or shortening, I use butter flavored) into flour and salt. In a Cup put egg and vinegar and fill to the top with water. Work into flour mixture. Makes 3 double crusts.

-Split into 6 even balls, roll out on floured surface each ball, place in pie plate, crimp edges, prick with fork on bottom and sides before baking into your favorite pie.

-Remaining dough may be rolled in plastic wrap tightly, put into freezer bags


1 loaf french bread
1 pound lean ground beef
2 Tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)

-Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.

-Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.

-Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.

-Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.