Cucumbers Salads are quick and easy - they can be used as Summer salad for outdoor grilling affair or a sit down formal dinner with friends. Salad #1 - Cucumber, onion and dill with oil and vinegar. Salad #2 - Cucumber, onion and dill with sour cream.
Learn the basics of using a mandoline slicer and see other great uses for cucumber.
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Butternut Squash Soup - this simple recipe will have you trying this soup all year round. Chicken soup - move over, this is a rich and creamy soup without a lot of fuss. Just 6 ingredients makes an incredible soup starter - or in my version - soup shooters.
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Pork Loin Stuffed with Spinach, Red Peppers and Garlic, covered with Applewood Smoked Bacon. This is not your average bland pork loin. Learn this simple stuffing technique and create your own tasty stuffing combinations. Impress your friends with how great it looks and tastes.
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
We are having a cocktails before our guests put on a talent show at our Campground for the holidays. Laugh and Learn with our friends Mabel Syrup and Carlotta Attendant.
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Scalloped Potatoes is a perfect side dish to enhance any meal, whether it be a holiday dinner alongside a turkey or ham, to around the family table in the middle of the week. Potatoes, onions, chives and a creamy white bechamel sauce, layered and baked until golden brown. Once you learn this basic technique, you can add your own variations of ingredients and make it yours. Additions like bacon and ham can spice it up. The recipe is included below and links to items to help you make our first batch of scalloped potatoes, and to get some new kitchen gadgets.
Scalloped Potatoes Recipe
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Equipment:
9 x 13 baking pan
Mandolin
Cutting board
Chef knife
Sauce pan
Whisk
Ladle
Aluminum Foil
Ingredients:
2 1/2 - 3 lbs. potatoes (You can peel if desired, though it's not necessary for a thinner skinned potato. You can use any potato you like - white, Yukon gold, Eastern)
1 large onion
Chives (1 pack)
2 sticks butter (salted or unsalted) plus 2 tablespoons for pan
16 tablespoons flour
1/2 gallon whole milk
1 tsp grated nutmeg
Salt & Pepper
Preheat oven to 375 degrees.
Grease the baking dish with the 2 tablespoons of butter.
Prepare the vegetables:
Set the mandolin in between 1/8 and 1/4 inch and slice the potatoes.
Using a chef knife, slice the onion and chop the chives
In the sauce pan, melt the butter over medium-low heat. Add the flour and stir with the whisk until combined. Cook for 30 seconds to a minute to cook off the raw flour taste. Slowly add the milk, stirring constantly. (Note: You may not need the entire 1/2 gallon)
Season with salt, pepper and nutmeg. Continue to stir until thickened and velvety. If it gets too thick, add more milk until the desired consistency. Turn off the heat when desired thickness is reached.
In the baking pan, place a layer of potatoes, then onions, chives and some of the sauce. Add a pinch of salt and healthy grinding of pepper. Repeat until dish is full with the final layer being the sauce and a sprinkling of chives if any are left over.
Cover with foil and bake for 45 minutes. Remove foil and bake for another 30 minutes or until top is golden. Remove from oven and allow to rest for 15 to 20 minutes before serving.
Kitchen Mandolines
Peter's pick: OXO Good Grips Chef's Mandoline Slicer 2.0
https://amzn.to/2uEjqRo
Beginner friendly: OXO Good Grips V-Blade Mandoline Slicer
https://amzn.to/2O8uz4Y
Budget friendly: Luckea 3-in-1 Adjustable Vegetable Slicer
https://amzn.to/2NBwD4k
Whole Organic Nutmeg
https://amzn.to/2DBONTr
OXO Good Grips Zester and Grater (microplaner)
https://amzn.to/2y1ZN6G
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Let's Celebrate TV - hosted by Peter Lee
https://youtube.com/LetsCelebrateTV
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
This boldly flavored twist on French onion soup lets the onion come through loud and strong. Rather than the cheese being on top of the soup, blue cheese is melted into the soup. Blue cheese or Gorgonzola works well for this as it is not overpowering and melts in the soup to give it a velvety smooth texture. Served in a pumpkin or acorn squash, the soup picks up the flavor of its serving vessel. We love to serve this in the fall and Halloween and call it "swamp water".
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Baked Brie wrapped in flaky, buttery pastry with apricot preserves for fruity sweetness makes for a show-stopping appetizer guaranteed to please a crowd. Crisp on the outside, warm and spreadable, this sweet and savory appetizer is always the star of the table. Whether part of a cheese tray and melted for dipping, or sliced in wedges served as part of the main meal, your guests will think you have baked for hours.
Learning Peter's basic technique for making baked brie, will allow you to use your imagination and add lots of your favorite flavors.
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Stuffed Peppers is a classic family favorite. It is an easy meal you can prep ahead of time, cook ahead of time or freeze. Stuff the peppers with almost any flavor you like and it is the perfect vessel for leftovers. Add a salad and some crusty bread and you have a hearty meal.
In this recipe, we are stuffing multi-color peppers with Spanish rice - a combination of ground beef, onion, garlic, peppers, jalapeno, diced tomatoes and rice.
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Every cook should have a collection of cookbooks. From basic techniques and recipes to those written by celebrity chefs or about special cuisines. Cookbooks are a great source of inspiration and knowledge that allow you to journey the world through cooking - no passport required!
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Drop in company doesn’t have to stress you out! Less scared when prepared is the secret to being ready for unexpected company. No cooking needed - all you need is a selection of easy to find, inexpensive items to keep in your pantry and fridge, and you’ll never be caught unprepared again!
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Coq au Vin - chicken stewed in red wine. A fancy sounding French dish that is easy to make and will be the hit at your next dinner party! Join Peter on a culinary trip to France from his kitchen.
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
A taste of summer, stuffed cherry tomatoes make a great first course or a bright, fresh addition to a buffet. Try filling bite-sized cherry tomatoes with a mixture of savory fillings. In this recipe, we make a quick tuna salad to stuff in them. Think of them as tasty tomato poppers!
Did you know that cherry tomatoes come in red, yellow, green and even black?
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Every family has their own Barbecue Sauce, from simple to complex, some sweet, some tangy and some hot and spicy. But everyone needs a basic sauce to start from to develop their own. Peter's mother in the 1950's, created a simple and inexpensive barbecue sauce that has become a staple and it all starts with tomato soup. The sauce is a great canvas to add other ingredients to make it your own.
In today's show we are camping with our friends from CanvasCampers and making barbecue chicken for the potluck dinner all covered with this sauce
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Stuffed Mini Peppers are a delicious appetizer that’s like a healthier and less spicy version of a jalapeno popper with plenty of both crunch and cream. It’s crazy how delicious these mini stuffed peppers are because they’re quite simple. Want a hot appetizer, then just a quick broil in the oven takes them to a new level.
This ridiculously easy 6-Ingredient Mini Stuffed Peppers Recipe will wow your party guests, while keeping you at ease. It’s sure to be your new go-to appetizer recipe.
A taste of the tropics, this pineapple based sweet and sour sauce on pork chops is an old family favorite. Great on pork loins, poultry and seafood, it can be made sweeter or more sour. Add some chili's to give it a new, modern twist. Always a hit, especially with kids, this will be the start of your next family dinner!
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Meatloaf is the ultimate easy to make comfort food dinner, and an adventure in family history. Chances are your meatloaf recipe came from your family, but sometimes the memory of it was that it was dry, hard, chewy or tasteless. Meatloaf is a blank canvas to take on new flavors and make it your own. Meat lovers rejoice - Peter's recipe, although originally passed down to him from his mother, has been updated to guarantee that it will come out perfectly juicy every time. All dreams come true when eating a thick slice of this meatloaf alongside some fluffy mashed potatoes and homemade mushroom gravy. You can even make it camping!
t=8s
Cheaper and healthier than store-bought salad dressing, vinaigrette is a snap to make at home. It’s great on greens, vegetables and fruits. You can change up the flavor by using different vinegars. When made well, vinaigrette is a perfectly balanced dressing that spruces up any salad or vegetable it touches. Because the recipe is so simple—oil and vinegar plus spices—you can start with a basic ratio and tweak it to suit your taste. The standard ratio of oil to vinegar is 3-to-1.
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
Lamb Lollipops - the perfect meat on a stick! There are lots of ways to prepare lamb - searing, grilling, marinating, but in the recipe we are going to encrust frenched racks of lamb with walnuts, mustard and the classic herbs of rosemary and garlic. Seared in a cast iron pan, then finished in the oven allows the flavors of the walnuts, mustard and herbs to penetrate the meat.
If you aren’t a lamb person, give this recipe a shot before you swear off lamb forever. In my experience, most people that don't like lamb have eaten it overcooked and under seasoned. Lamb is best eaten on the rare to medium rare side.
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The happiest people don't have the best of everything, they just make the best of everything that they have! |
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