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Sunday, August 24, 2014

Cheesy Stuffed Jalapeno Poppers

Sharp Cheddar cheese mixed with cream cheese is the rich, delicious filling for these spicy favorites! They are baked rather than deep fried. You'll want to pop them one after another! Enjoy Good Food

1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
1/4 cup mayonnaise
15 fresh jalapeno peppers, halved lengthwise and seeded
2 eggs, beaten
1/2 tablespoon milk
1 1/2 cups crushed corn flake cereal

How to Make them
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30-40 minutes, or until filling is bubbly and lightly browned.

Saturday, August 9, 2014

Ranch Miracle Chicken

This Moist tender juicy chicken is flavorful with a combination of Ranch Dressing Mix and Miracle Whip
it's a great way to grill chicken. try some soon, Enjoy Good Food

what you need:
2 pounds Chicken, skinless light meat -- (boneless if desired)
1/2 cup Miracle Whip®
2 tablespoon Ranch-style Dressing Mix
Chicken Broth or Water
2 tablespoons white Vinegar

How to Make it:
Boil chicken pieces in approx 3/4 - 1 cup chicken broth or water with white vinegar, and enough water to cover, for 10 - 15 minutes. Drain well.
Mix Miracle whip and seasoning mix together in a small bowl; set aside.
Prepare barbecue grill with oil or non-stick cooking spray. Place chicken pieces onto grill, and brush generously with mixture. Turn over immediately,
and brush other side generously, making certain to coat sides as well. Grill over low-medium heat 5-6 minutes, or until lightly browned on bottom, then turn and grill other side 5-6 minutes. Serve hot.

Wednesday, August 6, 2014

German Pork Chops and Sauerkraut

A German Based dish It's so easy to make this hearty pork dish and the best part is it is delicious! So Enjoy Good Food

makes 8 servings

What you Need:
 8 center cut pork chops or boneless Pork sirloins
 2 pounds sauerkraut, drained
 1 large red apple, diced
 1 onion, chopped
 1 cup brown sugar
 1 tablespoon caraway seeds

How to Make it:
Preheat oven to 350 degrees F (175 degrees C).
Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes.
 thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Spanish Rice and Cream of Mushroom Pork Chops

Here's a new twist on Pork Chops in a flavorful spanish rice and Creamy Mushroom Sauce. This turned out so delicious and it's very simple and quick to make. Enjoy Good Food

What you Need:
A little Olive oil
4 Pork Chops
1 Package of Spanish Rice Mix(gather ingredients on package)
1 Can of Cream of Mushroom soup

How to Make it:
In a skillet heat Olive oil till hot then brown your pork chops till cooked through, then add your spanish rice packet and ingredients to cook as directed on package, simmer till done, then put in 1 can of cream of mushroom soup and stir to mix, then simmer till hot and bubbly.
Serve with your favorite side dish

Cajun Seasoned Fried Green Tomatoes

This year I have grown lots of tomatoes in my garden which makes me very happy, especially because you can never find green tomatoes for making Fried Green Tomatoes
These fried green tomatoes have a touch of spice, which is very nice, in a mixture of bread crumbs and cornmeal.
If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.
Enjoy Good Food

Yield: Serves 4 as a side dish.

What you Need:
3 medium, firm green tomatoes
 1 cup all-purpose flour
 1 Tbsp Cajun seasoning (optional)
 1/2 cup milk or buttermilk
 1 egg
 1/3 cup cornmeal
 1/2 cup fine dry bread crumbs
 1/4 cup peanut oil or other vegetable oil

How to Cook:
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.

Green Chile Chicken Enchiladas

These are creamy Enchiladas with green chilies and delicious cheese that will be a tasty dinner. Easy to make and good on the budget. Enjoy Good Food

What you Need:

2 cups cooked, shredded chicken
2 – 8 ounce packages of Green Chile Enchilada Sauce (I recommend the Frontera brand), divided
2 cups shredded monterey jack cheese, or white sharp cheddar cheese, divided
1 small can diced green chiles
1 tablespoon chopped, fresh cilantro
1/2 cup sour cream
1 can cream of chicken soup (homemade version here)
8 medium sized tortillas (flour or corn)
Salt, pepper to taste Diced cilantro for garnish
1 can Rotelle tomatoes

Pre-heat your oven to 400 degrees. In a large bowl, combine cooked, shredded chicken with 1/2 cup enchilada sauce, 1 cup cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 teaspoon each of salt and black pepper. Microwave tortillas for about 30 seconds so that they’ll be easier to roll up. Divide the mixture evenly among 8 medium sized tortillas, and roll up. Place the tortillas in a 9 x 13 inch casserole dish, seam side down. Top with remaining enchilada sauce, then cheese and top with a drained can of Rotelle Tomatoes. Bake for 25 minutes, or until the cheese is melted and bubbly. Sprinkle enchiladas with chopped fresh cilantro and serve immediately.

Here is my recipe for homemade CREAM SOUP with NO MSG or tons of salt
What you Need:
2 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
1/2 cup milk (I used 1%)
Dash of salt and pepper

In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.