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Sunday, June 22, 2014

Chicken Spaghetti in Red Sauce

This is my Chicken Spaghetti with Red Sauce, it's Italian and has lots of delicious Spices with a slight kick
There is also a shortcut quick version to this recipe if you're in a hurry, but I would say try the longer recipe when you have time. You should try this over your favorite Pasta, Enjoy Good Food

Yield: About 4 to 6 servings

What you Need:
1 small hen, boiled - reserve broth
1 pound package of angel hair, vermicelli or spaghetti noodles
1 lb of fresh mushrooms sliced how you like
1/2 tablespoon of olive oil
1 can diced tomatoes, juices reserved
2 tablespoons of olive oil
1 cup of chopped Vidalia or yellow onion
2 teaspoon of garlic
1 teaspoon of kosher salt
1/4 cup of fresh basil, chopped
1 can of tomato sauce
1 tablespoon of granulated sugar
1/4 teaspoon of dried parsley flakes
1/4 teaspoon of Italian seasoning
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/4 teaspoon of poultry seasoning
Up to 2 cups of stock left from the hen, or substitute chicken broth
2 bay leaves

Cut the chicken into pieces and boil in salted water until meat is cooked through. Reserve 2 cups of the broth, reserve remainder for another use; set meat aside to cool. Once cooled, debone and shred the meat, discarding the bones; set aside. Prepare pasta al dente according to package directions. Drain, rinse, drizzle with olive oil and set aside.

Meanwhile, in a skillet heat the olive oil over medium heat and add the chopped onion, garlic and salt, saute for about 5 minutes or until veggies are tender. Add the tomatoes, basil, tomato sauce, sugar, parsley flakes, Italian seasoning, Cajun seasoning, poultry seasoning; bring to a boil. Add bay leaves, reduce heat, and simmer for 1 hour or until reduced and thickened. Stir in the chicken and enough broth from the stock you reserved from the hen (or use a commercial chicken stock) until it reaches the desired consistency. Bring back to a boil, reduce heat and simmer for about 15-20 minutes or until heated through.

Note: This is a fresh, fairly light sauce recipe. If you prefer a heavier sauce to pasta ratio, you'll need to increase the sauce portion.

Shortcut this: Use a rotisserie chicken, canned diced tomatoes, and commercial broth to speed things up. Add 2 teaspoons of a chicken base, to boost the flavor. You can use canned Mushrooms too. You'll probably need at least one large can diced tomatoes (28 ounce/1 pound 12 ounce), retaining the juices.

Garlic Italian Meat Loaf

Yes There are So many ways to make Meat Loaf delicious!!We love Italian food so here is an Italian Spiced Meat Loaf that is filled with lots of Garlic, it's so good you won't want to stop eating it. Serve it up with Mashed Potatoes and a veggie or side salad, Enjoy Good Food
Serves 6

What you Need:
1 1/2 Pounds of ground chuck(you can substitute ground turkey,sausage, ground beef or a mixture)
1 large whole Garlic, peeled and diced small
1 teaspoon fresh marjoram
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
(NOTE: you can use 2 Tablespoons of Italian Seasonings) I do fine chop my fresh herbs in a little grinder or mini food processor)
2 teaspoons sweet paprika
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 teaspoon parsley
1/4 teaspoon cayenne, optional
1/2 cup milk or low-sodium chicken broth
1 package crackers crushed fine(use a food processor)
1 egg
Sea salt and black pepper to taste
Olive oil cooking Spray
1 can of Spaghetti sauce(I used Mushroom) your choice
1 14.5-oz. can diced tomatoes
Zest of 1 lemon
Salt and pepper

Preheat oven to 350°F. Spray a loaf pan with cooking spray.
Make meat loaf: Place meat mix in a large bowl; add crackers,egg and all your spices, including cayenne, if desired. Then add your minced Garlic, salt and pepper and Milk or broth. Mix gently but thoroughly with your fingers. Shape meat into a loaf and transfer to greased pan.
Meanwhile Make sauce: Pour broth into a pot; add tomatoes.  Bring to a simmer over medium-high heat. Cook, stirring occasionally, for about 10 minutes. Stir in zest; season with salt and pepper.
Bake loaf 30 minutes; pour 1 cup Sauce over meat loaf. Continue to bake until a meat thermometer inserted into center reads 160°F, 15 to 20 minutes longer. Remove meat loaf to a platter, tent with foil and let rest 10 minutes.
Slice meat loaf and serve, serve extra sauce over meat or on potatoes if you like.

Easy Gravy Pot Roast as published in 120 Slow Cooker Recipe Favorites

Pot Roast always is a Winner, and this one is one of the best, quick and easy, makes a delicious gravy too Plus This is my recipe for Easy Gravy Pot Roast, this recipe was published in 120 Slow Cooker Recipe Favorites: Mary Engelbreit's Fan Fare Cookbook by Mary Engelbreit
You can get a copy of this wonderful cook book by clicking the link above, it's a really good cook book

What you Need:Serves 6
1 (3-4 pound) boneless beef chuck roast
1 1/2 teaspoons seasoned salt (or salt less seasoning work if you are on a salt free diet)
1/4 cup vegetable oil
1 medium onion, thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed
4 cloves garlic, pressed
1 (10 ounce) can condensed cream of mushroom soup
1/2 cup white wine
1/2 pound baby carrots
2 cups sliced mushrooms

How to Make it:
Rub the roast on all sides with the seasoning salt. In a skillet, heat the oil over high heat and sear the roast until browned all over, 12-15 minutes. Place the roast in a 5-quart slow cooker and add the onion, bay leaves, bouillon cubes, garlic, and soup. Add the white wine. 1 cup of water, and the carrots and mushrooms. Cover and cook on low for 6 to 9 hours. Turn off the slow cooker and let it rest for
about 15 minutes before serving. This makes a nice creamy gravy that is flavorful.
Now isn't that easy? Enjoy Good Food

My Announcements and Achievements

Tuesday, June 17, 2014

Lemon Pepper Grilled Chicken

This lemony Pepper marinade is great for grilled chicken

What you Need:
1/4 cup lemon pepper
1 tablespoon dry mustard
1 tablespoon dried rosemary
5 skinless, boneless chicken breast halves
4 cloves garlic, crushed
4 tablespoons fresh lemon juice
3 cups dry white wine

In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.
Preheat an outdoor grill for high heat and lightly oil grate.
Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness. Chicken should be cooked to 180 degrees on the grill when checked with a meat thermometer. Enjoy Good Food

Baked Fried Onion Rings

4 servings
No Hot Oil or Fryer Mess with these Onion Rings, these are crispy and good and less mess to clean up the kitchen after cooking and just think, lots less calories too, A Plus Plus all ways, Enjoy Good Food

What you Need:

1 cup all-purpose flour
1 tablespoon Emeril's Essence Creole Seasoning
1 1/2 cups Panko*
1/2 cup grated Parmesan
1-2 onions(depending on size), sliced 1/2-inch thick and separated into rings
4 large eggs, beaten
3 teaspoons Milk added to eggs


Preheat oven to 400 degrees. Oil a baking sheet or coat with nonstick spray generously
In a large bowl, combine flour and Emeril's Essence; set aside.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge onion rings in flour mixture, dip into egg milk mixture, then dredge in Panko mixture, pressing to coat. Try not to touch onions with fingers because it tends to take off the crumbs so use forks to dip and swirl in egg mixture. If eggs get too thick with flour, add more milk to thin
Spread onion rings in an even layer on the prepared baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crispy, about 20-25 minutes.
Serve immediately.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Try this recipe with Lemon Pepper Grilled Chicken

Friday, June 13, 2014


I like fresh spinach and when I cook it to serve as a side dish I like to make this recipe, the balsamic vinegar gives it just the right zip that makes it even better.

What you Need:
1/4 lb. butter
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 cup chopped yellow onion
Salt and pepper to taste
2 pounds fresh spinach (about 3 bunches), coarse stems discarded and leaves washed thoroughly and spun dry

How to make it:
In a large deep heavy skillet at least 12 inches across top heat oil over moderately high heat until hot but not smoking and add the butter, oil and onions. Cook onions until they begin to carmelize. Add the spinach and balxamic vinegar. Cook spinach, covered, stirring occasionally, until wilted, about 3 minutes, and season with salt and pepper.
Try this dish with 

Lemon Roasted Potatoes

Here's a different taste on some Good Potatoes, the flavors of lemon, dill, parsley and garlic make these a fresh treat to go with many dishes, Enjoy

12 servings
What you Need:
Nonstick vegetable oil spray
4 pounds Yukon gold potatoes, peeled and quartered
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
2 teaspoons Parsley chopped fine
24 garlic cloves, sliced

Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, parsley and lemon peel in small bowl. Pour two tablespoons of the mixture into another small bowl and add garlic.
Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
In a large bowl, toss roasted potatoes with enough of remaining dressing to coat and serve.

Try these other recipes too

Great Grilled BBQ Chicken

This chicken is tender and juicy Perfect for a BBQ party! Garnish with fresh parsley or coriander leaves.Marinating your chicken over night makes it keep juicy flavors when you grill.

serves 6
What you Need:
2 tablespoons oil
1 onion, finely chopped
2 cloves crushed garlic
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
2 tablespoons brown sugar
1/2 cup water
1/2 teaspoon paprika
just a dash of hot sauce(optional)
salt and pepper to taste
6 chicken breasts

How to Make this chicken:
Heat oil in a medium saucepan over medium heat. Add the onion and garlic and saute for 5 to 10 minutes, or until onion is tender. Then add the ketchup, Worcestershire sauce, vinegar, brown sugar and water. Mix together well and season with salt and pepper to taste. Reduce heat to low, cover and simmer for 20 minutes. Set aside, covered, and let cool.
Place chicken in a shallow, nonporous dish and pour sauce over chicken, reserving some sauce in a separate container for basting. Cover chicken and marinate in the refrigerator for at least one hour, or overnight. Cover reserved sauce, if any, and keep in the refrigerator.
Preheat an outdoor grill for medium high heat and lightly oil grate.
Grill chicken over medium high heat for 8 to 12 minutes per side, basting occasionally with the sauce, if any, until internal temperature reaches 180 degrees F (80 degrees C).
Enjoy good Food
Try this chicken with 
 Fresh Balsamic Spinach

KFC Coleslaw Dressing

We like KFC, I know they get a lot of bad comments but the cole slaw is still delicious so I will give you the secret recipe how to make your cole slaw tastes even better than theirs.

This will serve 6

What you Need:
1 cup Miracle Whip Salad Dressing (don't substitute any other kind it will not taste the same
1 cup Sugar
1/4 cup oil
1/4 cup vinegar

How to Make it:
Mix together and add to your shredded coleslaw. Keeps up to 2 weeks. Other variations if you don't want it so sweet do only 1/4 cup of sugar. Use Balsamic Vinegar or Cider Vinegar. Add Sweet onion to it or Wala Wala Onion. If you are making a lot of coleslaw you might want to double this recipe.

You will also Need
1 medium head of cabbage or half green and half red
5 carrots
1 small onion diced
1 small green pepper diced(optional)

First I put the cabbage and carrots through my food processor on fine chopping blade or shredder, depending on your machine and chop that up. Put into a big bowl to mix
Then add diced onion and green pepper if you want it and mix gently

Pour your dressing over cole slaw and mix and chill for at least an hour before serving
Enjoy Good Food

Blueberry Cake with Vanilla Butter Sauce

It's blueberry time, I got some this week at the store and was thinking muffins, bread, and jam and then it popped into my head what about a cake, so here is my recipe I made for Blueberry Cake with a vanilla butter sauce...Mmmm tasty Enjoy!
Serves: 9 squares

What you Need for cake:
1/4 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/4 cup milk
1-1/2 cups fresh blueberries (frozen blueberries may be used)

What you Need for Sauce:
1/4 cup butter, softened
1/2 cup sugar
1 egg yolk, well beaten
1/4 cup boiling water
Vanilla, to taste

Cream butter and sugar; stir in eggs. Sift flour and baking powder together. Add to creamed mixture alternately with milk, beating well. Coat blueberries with small amount of additional flour (to assure even distribution of berries in cake); fold into batter. Pour into lightly greased 8- or 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares. Top with sauce.

NOTE:  (If you don't have a double boiler, you can use two pans that fit together like my picture here, you put about 1-2 inches of water in the bigger pot and get it to boil then proceed with this recipe)

To prepare sauce:
Cream butter and sugar in top of double boiler.Blend in egg yolk and boiling water. Cook over hot water until mixture thickens, stirring frequently. Stir in vanilla. Spoon hot sauce over servings of Blueberry Cake
cake hot out of the oven
with the vanilla sauce poured over it
and ready to serve

Thursday, June 12, 2014

10 Foods You Should Never Refrigerate

We often throw all our fresh foods into the fridge to prevent it from going bad. But should all food be kept refrigerated? Definitely not. Here are 10 common foods you should avoid from cooling too much, or you'll destroy the taste and ruin the food. 

1. Tomatoes

The fridge does keep tomatoes fresh, but it does this by stopping the process of ripeness. When this process is stopped, the tomato loses its flavor. In addition to the loss of flavor, the refrigerator also changes the texture of the tomato, making it powdery or floury. Tomatoes are best kept out of cooling, in a basket for instance.

2. Basil

When one keeps fresh basil in the refrigeration, it withers very quickly, but before it withers all the way and becomes unusable, it absorbs the taste of the foods kept close to it. The best way to keep fresh basil it outside the fridge, in a glass of fresh water, just like flowers.

3. Potatoes

The cold of the fridge turns the starch in the potato into sugar in a faster pace, and we're left with a sweet, yet grainy potato. Keep your potatoes in a sealed sack, in a cool but not cold place. They should be covered, because being exposed to sunlight makes them grow 'eyes'. 

4. Onions

The damp in the fridge makes the onion soft and moldy. The best way to keep onions is in a cool and dry place, outside the fridge. Green onions can be kept in the fridge because of their high % of water content. Be sure not to keep onions next to the potatoes, because it'll make them both go bad faster.

5. Avocado

If you're waiting for the avocado to ripen, you should never put it in the fridge. A refrigerator does well by the avocado, but only if it has already ripened, and you want to prevent it from going bad.

6. Garlic

When we keep garlic in the refrigerator, it begins to shoot out and grow green stalks. Also, it'll get a moldy, sticky texture. It is best to keep garlic in a dry, cool place.

7. Bread

When it comes to bread, there are a number of options. If this is sliced bread you are going to use within a few days, it can be kept in the fridge. When you keep bread for longer, the fridge will make it dry out faster, and so it's best to keep it somewhere closed off, but not in the refrigerator. If you only rarely eat the bread, it can even be kept in the freezer.
I however do keep my bread in the fridge sometimes because we don't eat a loaf fast enough for it not to grow mold on it otherwise and I really don't find it gets that stale.

8. Olive Oil

Olive oil should be kept somewhere dark and cool, but when put in refrigeration, it freezes and becomes alike to butter. That said, you can thaw it again to its original state.

9. Coffee

Storing coffee in the fridge makes it quickly lose its flavor and even absorb the flavor of foods stored near it. Coffee should be kept somewhere dark, somewhere cool. However, if you want to keep a large amount of coffee at home, you can keep in the depths of the freezer - not near the door.

10. Honey

One of the most fascinating facts about honey is that it never goes bad. You can eat honey from a thousand years ago, and it'll still be good. There is no reason to keep honey in the fridge and it should be avoided, since the cold will make it a solid and it's always better kept at room temperature.
Yes Never Ever put Honey in your fridge

Tuesday, June 10, 2014

Pasta with Tomatoes Herbs and Grated Parmesan Cheese

A good Pasta with fresh herbs, I love to go out to my herb garden and snip off fresh herbs for this recipe, and the Parmesan cheese and garlic make this a great Italian side dish. For me this is a comfort food, because I remember eating this growing up during some of the best family dinners.

serves 6
what you Need:

1 lb package dry pasta of your choice
1 29 ounce can plum tomatoes or diced tomatoes
1/2 tsp garlic powder
1/2 tsp sugar
1/4 tsp onion powder
1/8 tsp dry marjoram or 1 tsp fresh
1/8 tsp dry thyme or 1 tsp fresh
1/8 tsp dry basil or 1 tsp fresh
1/8 tsp dry oregano or 1 tsp fresh
Drizzle of olive oil
Pinch of Salt and a shake of Pepper
Grated Parmesan Cheese


Cook Pasta according to package directions, being careful not to over cook. Make sure you salt 
the water. Boiling the salt into the pasta makes it tastier.

Drain pasta and immediately add crushed tomatoes, garlic powder, sugar, onion powder, herbs and 
olive oil. mix well
Serve with grated Parmesan and cheese or garlic bread.

Tips and Tricks for this Recipe:

Put a lid on your pot while you are waiting for it to boil, it will come to a boil much faster
While noodles are cooking sprinkle cheese on whole wheat toast and broil in oven or in toaster oven.

Grated Parmesan freezes well. I buy 5 ounce containers when they are on sale and keep the extra’s in the 
freezer for up to 4 months.

Throw leftover hot dog and hamburger buns in the freezer and pull them out to make quick garlic or cheese 
Serving Suggestions be sure and check out my other recipes
Thank you for Following My BLOG

DIY: Toasted Sliced Almonds

I have decided to tell you how easy it is to Make your own Toasted Almonds today. This will save you money and give so many recipes that added touch of flavor you'll wonder why you haven't done this before.

What you Need:
A bag of fresh almonds, not toasted or salted
A large baking Pan with a rim around it

Here are 3 methods to Toasting Almonds: Oven, Stove Top and Microwave

Almonds, like many other nuts, have a wonderfully rich, earthy flavor when toasted. However, store-bought toasted almonds can have a stale taste (along with added fat and salt content), as the nuts are not freshly roasted. There are several methods for toasting almonds at home, and each of them can be accomplished quickly and with great results. Learning how to toast sliced almonds is primarily a matter of paying careful attention to the nuts to ensure that they don't burn. One thing to remember is don't leave them and think you can go back to them, they will burn.

Method 1 of 3: Toasting in the Oven
This is my favorite way to toast almonds
Preheat your oven to 350 degrees Fahrenheit. This is approximately 175 degrees in Celsius.

Prepare the almonds for toasting. Spread the sliced almonds evenly across an ungreased, rimmed baking sheet.
The almonds will toast evenly if there is minimal overlap between the nuts.
Use a rimmed baking sheet to prevent the sliced almonds from spilling over the edges.

Place the almonds on the middle rack in the oven. The almonds will need to be flipped or stirred every few minutes, remember do NOT leave them unattended.
After about 5 minutes, open the oven door and stir the almonds around on the baking sheet with a wooden spoon. Alternatively, you could shake the baking sheet to redistribute the nuts.
Close the oven door and continue to stir the nuts every 5 minutes or so.

Remove the almonds when they are done toasting. The almonds will take between 10 and 15 minutes to toast completely, but you will have to pay careful attention to avoid burning them.
Wait until the nuts are fragrant and turning golden brown around the edges before you remove them.
Do NOT wait until they turn dark brown, however, because the almonds will continue to cook for a short time after leaving the oven, and will likely end up burnt. Burnt Nuts are nasty trust me, I have burned some. LOL

Cool and store the sliced almonds. Allow the nuts to cool completely before using -- this will make them extra crunchy.

If you left the almonds in the oven for slightly too long, transfer them to a cold tray while they're still hot to prevent further toasting.
If you're not using the almonds immediately, you can store them in a seal-able plastic bag (once cooled), to preserve their flavor and texture.

Use the sliced almonds. Toasted sliced almonds are very tasty and versatile and can be used in a wide variety of dishes.
Eat them on their own as a quick and healthy snack -- you can drizzle them in a little olive oil and sprinkle them with salt first, if you like.
Use them to add color, texture and flavor on top of salads, desserts and even pizza.
Use them in cake, bread and muffin batters (toasted almonds are less likely to sink to the bottom).
Method 2 of 3: Toasting on the Stove Top

Heat a saute pan over medium-low to medium heat. Use a heavy-bottomed pan for best results. Although it is not necessary to grease the pan, some cooks prefer to add a tiny amount of butter, to increase flavor.

Pour the almonds into the pan. When the pan is preheated, spread the almonds across the pan in an even layer.
Stir or shake the pan very frequently (about once every 30 seconds) to prevent the nuts from burning.
Although this stove top method is very quick and easy, the almond slices tend to roast a little unevenly, so it's important to keep the almonds moving.

Remove the almonds from the pan when they are done toasting. The almonds should take between 3 and 5 minutes to toast on the stove top.
Remove the almonds from the heat just before they begin to develop browned edges and a fragrant smell, otherwise they will start to burn.
Immediately pour the toasted almond slices into another dish to cool.
Method 3 of 3: Toasting in the Microwave
For this method you will need a microwave safe plate, don't grease the plate, be sure to spread the almonds out evenly so they don't overlap. Place the plate in your microwave.

Now set the Microwave on 1 minute on the highest power setting, cook the sliced almonds.
After 1 minute stir the almonds and spread again evenly on the plate.
Continue to cook 30 seconds, each time stirring and spreading out

After 2-3 more 30 second intervals(depending on your microwave) Remove the almonds from the microwave. Aim to remove the almonds from the microwave just before they start to brown and become fragrant. This should take between 3 and 5 minutes, depending on your microwave's power.

There you go, simple quick and tasty, now try your hand at making your own Toasted Almonds

Mesquite Roasted Pork Loin

Tender juicy pork loin seasoned with mesquite and spices, it's a roast that will please everyone at the table

Doesn't this look good, I wish you were here to taste it
Let it rest 5 minutes before slicing
Mmm Sliced and ready to serve!

This roast will serve 3-4


1 (4-pound) pork loin
1 tablespoon mesquite seasoning (or as needed to rub onto pork loin)
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 tablespoon sugar
1 tablespoon olive oil
Salt and freshly ground black pepper
8 small sprigs fresh parsley

2 tablespoons butter
1 medium red onion, diced
1 cup apple juice
1/2 cup sherry
1 tablespoon cornstarch
1 teaspoon dry mustard powder (recommended: Coleman's)
1/2 teaspoon salt
1/8-1/2 teaspoon black pepper how you like it

Rinse pork loin to remove residue and pat dry with paper towels. Rub with the mesquite seasoning. Then combine the ground cloves, cinnamon, allspice and sugar and rub onto pork as well. Let sit refrigerated for at least 2 hours or over night.

Preheat oven to 350 degrees F. Heat oil over medium-high heat in a large saute pan with oven safe handles. Sear pork loin on all sides quickly and then move to roast in oven until fork-tender, about 1 hour and 15 minutes. Remove from oven, transfer pork loin to a cutting board, and let rest 5 minutes.

In the last 30 minutes of the cooking time for the pork loin make the sauce. Melt the butter over medium heat in a large saute pan with a cover. Add the onion and saute until it becomes translucent. Add the apple juice and pour the sherry over, cover and let cook about 10 to 15 minutes. Whisk the cornstarch into the pan along with mustard powder, salt and pepper. Let cook for a few minutes to let flavors blend, then remove from heat, adjust salt and pepper as needed, and keep covered in a warm place.

Slice pork loin down and transfer to a serving dish. Spoon sauce over the meat and garnish with parsley sprigs(if you have some)

Try Mesquite Roasted Pork with

Balsamic Kale and Strawberry Salad

Fresh Kale is full of vitamins and tastes good, what could be better right? Add delicious fruits and toasted almonds and balsamic vinegar honey dressing that's what. Try this Pretty Summer Salad for lunch or with dinner. Enjoy Good Food

Serves 6
What you Need:
To make Croutons:
2 slices whole grain bread, cut into 1/2-inch squares
Cooking spray
For Dressing:
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 teaspoon pepper
1 tablespoon olive oil
For Salad:
1 bunch (8 oz) fresh kale, ribs removed, cut into bite-size pieces (6 cups)
1 can Mandarin oranges, drained
2 cups sliced fresh strawberries
Handful of Raisins
1/4 cup shredded Parmesan cheese
1/2 cup toasted almonds(easy to make)Here's my recipe for toasting Almonds!

Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bread pieces on cookie sheet; spray bread with cooking spray. Bake 8 to 12 minutes, turning halfway through, until toasted. Cool; use as croutons.
In large mixing bowl, beat vinegar, mustard, honey and pepper with whisk. Beat in olive oil; blend until smooth. Add kale and shallot; toss until kale is thoroughly coated. Gently mix in strawberries, oranges, raisins then top with croutons, toasted almonds, and Parmesan cheese. Serve immediately.
I really like kale in salad, it's better than plain lettuce and tasty
so I am finding more ways to eat and cook with kale
Try my recipe for Mesquite Roasted Pork Loin with this

Monday, June 9, 2014

Summer Fruity Sangria

Making Sangria can be so easy at home, and there are so many ways to make it
Here are some of my recipes coming up

Fresh Fruit

WINE: your choice Sangria, Moscato, Pinot Grigio,  un-oaked Chardonnay
(I prefer a sweeter wine)
See how Pretty it Looks!

The Recipe
Summer Fruity Sangria

  • 1 bottle of white wine of your choice
  • 1 cup peach schnapps 
  • 1/2 cup frozen lemonade concentrate, thawed 
  • 1/2 cup strawberries quartered
  • 1 cup green or red grapes, whole or sliced 
  • 1/2 cup blueberries

How to Make it:
First I start with a bottle of Wine Today I am using a Sangria,
add some sliced fruit and let it chill a day to get good and cold and fruity mixed.
Before serving add Chilled Peach schnapps
Then Get out your favorite wine glass and Serve it up!!
P.S. You can even eat the Fruit!

Taco Crescent Ring

This is a hearty Taco Ring filled with meat and cheese and then topped with lots of your favorite Taco Veggies, and sour cream. You can add salsa, guacamole if you like and this makes such a pretty Dish!!
Enjoy Good Food

First you need to chop your vegetables
Then you need to cook your meat and add onions, garlic, and spices
Now for the fun of making it into a ring
Lay out your crescent slices in a circle and use a couple slices to fill the center
Fill with your cooked meat mixture in the center 
then top the meat with your shredded Taco Cheese
Doesn't that look like a pretty Sunflower, I almost called this Taco Sunshine Ring ;)
Wrap it up and leave an indent in the center to add the toppings after it's baked
Here it is ready to pop in your 350 heated Oven and bake for 20-30 minutes depending on your Oven

Here's the Finished Taco Crescent Ring, doesn't that look So GOOD?

Well it really is Tasty, Try some

serves 4-6 people

what you Need:
2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 Large Onion Diced(1/2 to cook with meat)
2 garlic cloves Minced(for meat)
1 Anaheim pepper Diced(for meat)
1 packet of taco seasoning(I make Mine)
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can Olives (sliced) (Avocado, Sour cream etc)

Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and
points toward outside. (There should be a 5 inch diameter opening in center.), sprayed very lightly with
cooking spray. Use some of the leftover crescent roll slices to make the center a bit thicker as this will
hold the meat.
Brown meat in a frying pan until no longer pink, Add 1/2 your diced Onion, and your garlic and Anaheim pepper. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for simmer a few moments till water cooks off.
Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the
meat. Pull crescent roll points over meat and cheese and tuck in.
Bake at 350 degrees until pastry is golden brown (20-30 min).
Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, onions, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.