Wednesday, September 20, 2017

Smashed Baked Potatoes

What's better than a baked stuffed potato? A Smashed baked Potato...WHY because when you smash them down you can add more toppings that stay on top. That's what makes these so good

What you need:
large baking potatoes 1 per person
cheese toppings that you like
sour cream
ranch dressing mix
bacon bits or cooked crumbled bacon
chives or chopped scallions

How to make them:
FIRST bake your pototes or boil just till tender
Let cool a little, get out your toppings so they aren't so cold out of fridge
Once potatoes are cool down so you can handle them, slice each in half and smash down a bit to flatten each half. Place on cookie sheets and top with cheeses, and bake in 350 degree oven about 15-20 minutes till cheese melts and is bubbly.
Remove from oven and top with bacon bits, onions, sour cream, ranch and what other toppings you might like.
There are so many ideas here you can come up with
like salsa smashed baked potatoes, salsa verde smashed baked potatoes, chili smashed baked potatoes or what's your idea?
Enjoy good food

Monday, September 18, 2017

Cajun Grilled Jumbo Shrimp

These jumbo shrimp were so good and so big, and very easy to cook
You can use smaller shrimp if you can't find jumbo gulf shrimp but remember to cook less time.

what you need:
1/2-1 lb of shrimp per person, depending on how well you like shrimp and size
cajun seasoning
salt pepper
olive oil drizzle

how to make the shrimp
Peel shrimp and devein then rinse in cold water
drain or pat dry with paper towels
drizzle a little olive oil over shrimp then season with paprika, salt, pepper and cajun seasoing
put on skewers, if using wooden ones, remember to wet skewers prior to using at least 15-20 minutes soaking is good
Place on hot grill and cook for 2-3 minutes per side turn and cook a couple more minutes, not too long or they get tough.
Serve with any sides you like, we had grilled asparagus too.
so easy and people love shrimp

Sunday, September 17, 2017

Foolproof Chocolate Fudge

Foolproof Chocolate Fudge
This is the easiest and most divine fudge you'll ever make and you can come up with so many flavors if you just think about it. What I made today is part sweet chocolate, part butterscotch and part white chocolate, with a touch of finely chopped nuts. Ready in no time.

Yield: about 2 pounds
Prep Time: 10 Minutes
Cook Time: 5 Minutes

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract

LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.

MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

1 cup milk chocolate, 1 cup butterscotch chips, 1 cup white chocolate chips added about 1/2 cup finely chopped nuts and  follow recipe; walla, oh melt in your mouth fudge.

Chicken Empanadas

Chicken Empanadas are a Pot Pie in Hand Pie and you will need to make these up, even double the recipe because they are going to be a hit in your house

For the Dough:
3 cups all-purpose flour
1 stick cold butter, cut into small dice
1 teaspoon salt
1 rounded tablespoon super-fine sugar
2 large eggs, beaten plus additional egg wash for baking empanadas
1 to 2 tablespoons icy water

For the Poached Chicken Breast:
1 small, bone-in skin-on chicken breast
A few peppercorns
1 bay leaf
4 garlic cloves minced
1 small onion, halved
Herb bundle with parsley and thyme
2 cups chicken stock

For the Filling:
3 tablespoons butter
2 ribs celery with leafy tops, chopped
4 cups mixed frozen veggies
1 leek, chopped, whites and light green
Salt and pepper
3 tablespoons flour
2 tablespoons fresh tarragon, chopped
A small handful frozen peas

How to make them:
For the dough, pulse-process flour, butter, salt and sugar in food processor. While pulsing the machine stream in eggs and just enough water for the dough to come together. Turn dough out onto a floured work surface, knead a couple of times then wrap in plastic. Chill 1 hour.

Place chicken in a large cooking pot with salt, peppercorns, bay, onion, garlic, herbs, stock and enough cold water to cover. Poach at a low simmer until cooked through, 20 minutes. Remove from heat and let cool in the poaching liquid. Remove skin and pull the meat from the bones; discard carcass and strain the stock.

Preheat oven to 375°F.

Heat a sauté pan over medium heat and melt butter. Cook celery, onions, a clove of garlic, minced, mixed veggies until tender, season with salt and pepper. Add flour and stir to combine, add 1 1/2 cups poaching liquid and thicken. Add tarragon, pulled chicken meat and peas, and heat through; let thicken a bit more. Make sure this is nice and thick and creamy Remove pan from heat and let cool.

Roll out pastry and cut into 6 rectangles that are 6x8 inches in diameter. Place filling on a triangle-shaped half of each square and press edges; arrange turnovers on a baking sheet sprayed with olive oil.  Brush turnovers with egg wash and bake to golden and hot through.

Serve with a salad if you like.

Saturday, September 9, 2017


The crunch on these oven pickles is really good, make sure to dry pickles before beginning to make them for that crispness. Save calories too

What you need:
1 c. Sliced pickles
1 c. panko bread crumbs
2 tbsp. melted butter
4 tbsp. finely chopped fresh dill
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1/2 c. all-purpose flour
2 large eggs, lightly beaten
Ranch dressing, for dipping

How to make them:
Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes.
Serve warm with ranch dressing.

Friday, August 25, 2017

Ground Beef Swedish Meatballs

These meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!

Serves: 4-6

What you need:
1 pound ground beef
¼ cup panko bread crumbs
1 tablespoon parsley, chopped
1 teaspoon dried oregano
¼ cup onion, finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste

How to make it:

In a medium sized bowl combine ground beef, panko, parsley, oregano, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Saturday, August 12, 2017

Fried Green Tomatoes Corn Meal Style

Here's another way to make fried green tomatoes, really tasty, with some corn meal you have to try these. Enjoy Good Food

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste


Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.