Saturday, April 21, 2018
Time to make the waffles and this morning that's just what we did, it's a rainy day here, we are grateful for the rain, so many fires burn in our state and very close to us as well this month, so this rain is more than a beautiful thing. not to mention my garden flowers are happy too. So these waffles are a much needed special treat, but really they are so easy you will want to mix this recipe up and make extras to freeze for fast treats on the go, or to cook up during the week, the batter keeps safely up to a week in a container in your refrigerator. So what are you waiting for? Get to the kitchen and cook up this recipe now.
Makes @6 waffles
What you Need:
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups milk
1 cup butter, melted
1 teaspoon vanilla extract
Your favorite syrup
How to make them:
Oil the waffle maker and heat it up, mine has a light that tells you when it's ready
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat
egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just
until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions until
golden brown. Serve with syrup.
Lots of good vegetables with a good steak over mashed potatoes, it's what makes eating worth doing.
This dish is so good you'll want to make it often. The mushrooms, onions and peppers give this such a great flavor.
What you need:
1 lb of Mushrooms sliced(any kind)
1 green bell pepper sliced
1 onion sliced
1-2 lbs of flank, skirt or sirloin steak sliced in strips
3-4 cloves of garlic minced
2 cups beef broth
3 tb worcheshire sauce
sea salt and pepper to taste
onion powder, garlic powder(dash of each)
How to make it:
First put about 3 tb olive oil in a pan, cast iron skillet works too and get it nice and hot
Toss your meat in the skillet, and brown on all sides till browned,
Add 2 cups of beef broth and simmer till it thickens up a bit on a medium low heat.
Add vegetables and cook still tender but still crisp.
I add a little worcheshire sauce, salt and pepper to taste and spcies
Simmer a few minutes, let sit about 5 minutes
Serve over mashed potatoes or cooked rice.
Tuesday, April 17, 2018
Cheesy Good potatoes are just what sounded good for dinner tonight and you should try them too.
Yield: About 6 to 8 servings
2 pounds of baking potatoes (about 6 medium)
1 clove of garlic
1 small onion sliced very thin
6 tablespoons of butter
2 cups of half and half
5 tablespoons of flour
Kosher salt and freshly cracked black pepper, to taste
2 ounces of Velveeta, cubed
About 2-1/2 cups of shredded sharp or extra sharp cheddar cheese, divided
Peel the potatoes and slice thin, about 1/8 inch. A mandolin works fantastic for
this, but see the tip below if you are hand slicing. Hold the potatoes in a bowl
of cool water to keep. Once you are ready to layer the dish, drain the potatoes
and then transfer them to a clean dish towel and pat thoroughly dry.
Preheat oven to 425 degrees F. Lightly spray all over a
9 x 13 inch baking dish with olive oil spray.
Meanwhile, in a saucepan or large skillet, heat the butter then add onions and garlic
cook till golden
Then turn heat down and add the half and half stir into the cooked mixture
until the half and half is hot. Stir in the Velveeta and melt, keep from boiling.
Now stir in 5 tb flour and whisk to make a rue.
Cook and stir over medium heat until all of the cheese is melted and mixture is smooth.
It is important not to boil. If the mixture gets too thick, thin with more half and half or a little milk.
Layer 1/2 of the potatoes in the bottom of the buttered baking dish. Season with
salt and pepper to taste and sprinkle about 1/3 of the remaining cheese on top.
Repeat the layer of potatoes, salt and pepper and another 1/3 of the cheese.
Reserve the last 1/3 of the shredded cheese for the last few minutes of cooking.
You can also use more cheese in the layers and on top if you like.
Pour the cheese sauce evenly over the top of the casserole and bake, uncovered,
at 425 degrees F, for about 20-25 minutes, or until bubbly and potatoes are fork
tender. Remove from the oven, top with the remaining shredded cheese and return
to the oven for about 5 minutes, or until cheese begins to brown. Serves about 8
- prepare extra layers to double, testing potatoes in the center before topping
with the final cheese and returning to the oven.
Tip: If you like your potatoes sliced thicker, or you don't have a mandolin, cut
the potatoes about 1/4 inch thick, place them into a pot, cover with water and
bring to a boil. Immediately turn off the heat, remove pot from the burner, and
let them sit in the water for 5 minutes. Drain well, pat dry and proceed.
Sunday, April 15, 2018
So we like Coconut Shrimp, well today I got the idea of putting the Coconut Shrimp into a Sweet Potato, oh yeah!! Coconut Shrimp Stuffed Sweet Potatoes
what you need:
1 medium sweet potato per person, washed scrubbed(pierce)
1 lb of medium or large shrimp
Recipe for my Coconut Shrimp HERE and Special Sauce
Make your coconut shrimp
Bake sweet potatoes in the oven or microwave till tender
When shrimp is cooked drained on a paper towel to absorb extra oil
Cut sweet potatoes in have almost to bottom, drop some butter inside
Then top with shrimp, easy lunch or dinner
You can drizzle the sauce over this if you like.
This is good shrimp, battered and rolled in shrimp and panko bread crumbs, then dip in the sauce
Mmmm try my Coconut Shrimp recipe
Oil, for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup Panko bread crumbs
1 pound medium or large shrimp, peeled and deveined
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.
For the Coconut Shrimp
Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
In a wide, shallow bowl, toss the coconut and bread crumbs together.
Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.
Thursday, April 12, 2018
The flavor in this chicken is delicious, the baked panko bread crumbs makes it super delicious plus it's so tender you can cut it with a fork.
When you pound your chicken out don't take all your hostilities out on the chicken Pound semi gently and outwards instead of straight down.
what you need:
2 cups panko breadcrumbs
2 tablespoons olive oil
1 teaspoon Kosher salt
3 large eggs (lightly beaten)
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
salt and pepper
1 pound chicken breasts (boneless, skinless, pounded to 1/4-inch thickness)
1 cup store-bought marinara sauce
1 cup reduced fat mozzarella cheese (shredded)
fresh basil leaves (to serve)
Kosher salt and freshly ground black pepper (to taste)
how to make it:
Preheat the oven to 400ºF. Line a baking sheet with a wire rack and set aside
until ready to use.
In a medium bowl, stir together the panko breadcrumbs, olive oil and salt. Remove
to a baking sheet and place in the oven. Bake until toasted and golden brown,
about 6-8 minutes, stirring halfway through. Remove from the oven and allow to
Meanwhile, prepare your breading station. Using 3 shallow baking dishes, add the
flour to the first one, the beaten eggs to the second, and the toasted panko to
the last dish. Pat the chicken breast dry with paper towels and season both sides
with salt and pepper. Dredge chicken breast in the flour, shaking off the excess
flour, then dip, coating both sides, in the eggs. Coat in the panko, pressing
down, ensuring it sticks to the chicken, and remove to the prepared baking sheet.
Repeat with remaining chicken cutlets. Place on the center rack of the oven and
bake until the chicken is cooked through, about 10-12 minutes.
Remove from the oven and adjust the oven setting to broil. Divide the marinara
sauce and mozzarella cheese evenly amongst the tops of the chicken cutlets. Sprinkle
with Parmesan cheese.
Place the chicken under the broiler until the cheese is golden brown and melted, about
2 minutes. Remove from the oven, garnish with basil leaves, and serve.
Crisp, bright green peas are flavored with sesame oil and sesame seeds. The color is beautiful, the flavor is great and each serving has only 70 calories. We love peas, this could be a new favorite.
1 lb. sugar snap peas
2 green onions, white and light green portions, cut into slices 1/4 inch thick
1/2 tsp. Asian sesame oil
1 tsp. sesame seeds
Pinch of kosher salt
Trim the stems and, if necessary, remove the strings from the sugar snap peas. To
check if strings are present, cut or snap off a stem and then pull downward the
length of the pod.
Arrange the sugar snap peas in a steamer rack set over boiling water, cover and
steam until tender-crisp, about 3 minutes.
Transfer the peas to a serving bowl and add the green onions, sesame oil, sesame
seeds and salt. Toss to coat the peas evenly. Serve warm or at room temperature.