Tuesday, February 25, 2014

Crispy Cheddar Chicken Strips


The Chicken is moist and tender and This breading is really good with the cheese and Ritz crackers and seasoned just right, it keeps it tender but cooks up crispy.  The easy sauce is simply delicious~Try it! It will become a favorite Chicken Dish in your house too. Enjoy Good Food

First you need to cut your chicken breasts into strips or nuggets for little ones is good
You will need 3 bowls for the dipping

After you have your chicken cut up soak it in the bowl of milk while you crush your crackers
Then dip the chicken in the cheese bowl and press on the cheese
Then move each piece to the Cracker Bowl and press it into the Chicken
Place in Grease Baking Pan
Preheat your Oven to 400 Degree F
Cover your baking Pan with Foil and place in the middle of your oven to bake 35 mins covered
While this bakes make your Sauce up and keep it warm on low, Do not let this boil as your sour cream would curdle and you don't want that.
After 35 minutes remove foil and continue baking until the chicken is crispy but do not let it burn
about 10-15 minutes depending on oven
I wouldn't put it on your lowest rack setting so the bottom doesn't burn
Doesn't that Look Oh So Good, It Really Is!!
Enjoy! Good Food



What you Need:
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon paprika
1/2 cup whole milk
3 cups cheddar cheese, grated

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

How to Make it:
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper and seasonings into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Strawberry Lemon Whipped Cream Pie


I'm so ready for Spring I decided to make a pretty and tasty Pie, So I got some strawberries and lemons and came home and went to cooking and baking and made this oh so pretty Strawberry Lemon Pie
It reminds me of a fresh spring day
This Recipe will make 2 pies or about 20-24 tarts

What you Need:
2 (9 inch) pie crusts, baked or tart crusts
Lemon Filling:
1/2 cup cold water
7 tablespoons cornstarch
1 1/2 cups hot water
1 1/2 cups white sugar
3 egg yolks, beaten
1 lemon, juiced and zested
1 tablespoon butter
3 egg whites
6 tablespoons white sugar
1 teaspoon lemon juice

Strawberry Filling:
 1 cup mashed strawberries
 3/4 cup water, or more if needed
 3/4 cup white sugar
 3 tablespoons cornstarch
 1 tablespoon lemon juice
 1/4 teaspoon salt
 4 cups sliced strawberries

How to Make it:
Preheat oven to 325 degrees F (165 degrees C).
Bake your pie crusts and let them cool
For Lemon Filling:
Combine mashed strawberries and 3/4 cup water in a saucepan; bring to a boil and simmer for about 3
minutes. Strain juice from cooked strawberries and add enough water to make 1 cup juice. Discard
pulp.
Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar
mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from
heat and cool slightly. Stir sliced strawberries into strawberry sauce.     

For Lemon Filling:
In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler. Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.


When Pie fillings are both cool fill your pie crust with the lemon filling then top with a layer of Strawberry Pie Filling
and Top Pie with Fresh Whipped Cream
Serve and Enjoy~

Monday, February 24, 2014

Gouda CheeseBurgers


Gouda Cheese is a really Good Cheese if you have never tried it, you need too and on these burgers it makes them Extra Good with your favorite toppings, ketchup, mustard, veggies and even try adding bacon.
Now this is a Burger~Enjoy Good Food
Serves 4 to 6.

What you Need:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
2 Tbs Worcestershire or soy sauce
Salt and freshly ground pepper to taste
Garlic Powder to taste on each burger
A Sprinkle of Paprika on each burger
Slices of Gouda Cheese
Large Sesame Seed Buns
Toppings how you like and veggies also you can add bacon if you like a bacon burger
it's really good with this Gouda Cheese.

How to Make them:
Mix the meat with the Worcestershire sauce, salt, and pepper and form
into 8 or 12 patties. Grill over hot coals, pan-fry, or broil until
cooked through, turning once halfway through cooking. Shortly before your burgers are done
to your liking(rare, medium or well done) 
depends on how you like yours cooked.
internal temps (instant read thermometer)before resting (take off grill):
very rare 115-120F
rare 120-130F
Med Rare 130-135F
med 135-150F
med well 150-165F
well 165F+
the meat will continue to cook (about another 5 degrees) after removing from the grill.
Add slices of Gouda to the burger and let it just softly melt.
While Meat is cooking lightly brush butter on buns and toast in oven for 
a few minutes till golden.
Place each burger on your toasted buns and top how you like your burgers


What is Gouda Cheese?

Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. It is a semi-hard cheese celebrated for its rich, unique flavor and smooth texture. The original cheese markets in Gouda is one of the last standing commercial cheese markets in the Netherlands. Since the name is not protected, it has become a generic classification for all cheeses produced and sold under the name Gouda.

Gouda is typically made from pasteurized cow’s milk although some artisan varieties use sheep’s or goat’s milk to produce cheeses that are going to be aged for a long time. Boerenkaas is a typical variety of unpasteurized Gouda cheese produced by the farmers from milk of cow's grazing on the natural, low pastures of Netherlands. There are seven different types of Gouda cheese, categorized depending on age. Graskaas is young Gouda ready to be consumed within weeks of production. On the other hand, is the extra aged, Overjarig cheese which has a full-flavored, hard, golden interior and salty flavor reminiscent of a toffee. Between the spectrums is a variety of Dutch Gouda’s classified as per the texture and age - Jong, Jong belegen, Belegen, Extra belegen, and Oud. Each cheese gets increasingly firmer in texture and richer in flavor than earlier classification. The waxed rind of the cheese also changes by the age as soft, younger Dutch Gouda cheese are identified by yellow, orange, or red wax rinds white mature cheese have black wax coverings.



Stacked Gouda WheelsIn America, smoother and less flavorful commercial Gouda is popular than Dutch Gouda. Artisans in Netherlands may produce Dutch Gouda using raw milk as well as pasteurized. To enhance the flavor of the cheese, herbs, seasonings, and nuts may be blended. In Netherlands, aged Gouda is commonly used to richen soups, sauces.

Young Goudas are best paired with beer while medium cheeses taste best when paired with a fruity Riesling or Chenin Blanc. A well aged Gouda complements wines that are deeply flavored such as a rich Merlot or Shiraz. Gouda cheese may be grated, sliced, cubed or melted. It may be used as a table cheese or dessert cheese.

Tomato Cucumber Salad with Dill Dressing



A Fresh and Healthy Salad with Dill Dressing, this is easy to Make that Tastes Very Good

What you Need:
SALAD
2 large cucumbers, peeled and thinly sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced
DRESSING
1/3 cup low-fat sour cream or plain yogurt
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste
Mix your Dressing set aside
slice your veggies and salt and pepper


How to Make it:
Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
Toss to coat well.
Chill at least 2 hours before serving.

Fresh Whipping Cream

The secret to making great whipped cream is always use a glass bowl, make sure bowl and beaters are clean and GREASE FREE

Ingredients
makes 16 servings
 1 cup heavy cream
 1 teaspoon vanilla extract
 1 tablespoon confectioners' sugar

Directions

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.


Here are a couple other Whip Cream Recipes for you

Peppermint Whipped Cream
 •6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
 •2 cups of whipping cream
 1.Unwrap your candy canes and place them in a blender or food processor. I like to break them into pieces as I add them to the blender.
 2.Process until the candy canes util they are a fairly fine powder.
 3.In another bowl, whip cream until firm. No need to add sugar. The sweetness will come from the candy canes.
 4.Fold in the candy cane powder in the cream. Use immediately to top you cocoa if you like little pieces of crunchy candy cane in it (This is the way I like it). Or place in the refrigerator for 2 hours and allow the candy canes to completely dissolve.



Marshmallow Whipped Cream
 •1 cup of whipping cream
 •1-2 Tbsp powdered sugar (I like it sweet so I use 2 Tbsp)
 •dash of vanilla
 •1-2 cups mini marshmallows (I use 1 1/2 cups)
 1.In a bowl, whip cream until firm.
 2.Blend in sugar and vanilla.
 3.Fold in marshmallows.  Use immediately to top cups of hot coca if desired.  Or place in the fridge for a few hours and the marshmallows will puff up and soften.  This is the way I like to use it.

Whipped Cream Filled Crepes


Here's a Way to Impress Everyone with a fancy Dessert, learn to make Crepes, they are rather easy the Secret really is finding the Right Pan to Cook them in!!
This Recipes Makes about 8 nice Dessert Crepes

What you Need:
2 cups milk
1 1/3 cup flour
1 egg
1 tablespoon vegetable oil
1/2 teaspoon baking powder
2 tablespoons sugar


How to Make it:
First of all let me say that the secret to good crepes is a good skillet I like a nice curved sided skillet and not too big.How to make crepes in a regular frying pan, from scratch
Mix all those ingredients in a large bowl and whisk the mixture until lumps dissolve.

Heat frying pan until very hot (on high heat on stove top), spray it with oil spray and, using a soup ladle, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladle-full, or less. It also depends on the diameter of your skillet. The key is to cover the bottom of the pan with just a slightly thick layer of batter, don’t coat it too thickly.

Let this thin layer of crepe batter cook for 1,2 or 3 minutes, depending on your pan (the subsequent crepes will require much less time to cook than the first time as the pan heats up even more), then flip the crepe to the other side and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side. To flip the crepe, pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan. How to know when it’s time to flip the crepe? When you pour the batter, it will be wet in the frying pan but gradually bubbles will be forming and batter will start to dry. When it’s all bubbles and no liquid batter – it’s time to flip!

When you cook crepes, your frying pan is always on pretty high heat. This will minimize sticking.
Pile your crepes on a plate covered until ready to serve them
I filled these Crepes with Fresh Made Whipped Cream and Strawberry Filling but you can use many different toppings and fillings.
Enjoy the Oohs and Ahhs you get and they really taste Scrumptious



Sunday, February 23, 2014

Lemon Herb Parmesan Roasted Potatoes


Red Skin Potatoes are so good and I found them on sale recently which is a bonus! I use Smokey Paprika on mine and it really adds a nice flavor with the Parmesan Cheese and herbs to this Dish. I serve them with a Ranch Sauce or Blue Cheese....Mmmmm Enjoy Good Food!!

WHAT YOU NEED:
2 1/2 pounds small red or white rose potatoes, unpeeled
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon fresh oregano or 1/2 teaspoon dried
1 teaspoon fresh thyme or 1/2 teaspoon dried
1/4 cup Parmesan Cheese
1/4 teaspoon paprika(I like smokey Paprika)
salt and freshly ground black pepper

How to Make it:
Preheat the oven to 425 F. Wash the potatoes, rinse and pat dry. Cut
each into 3/4 inch dice. Combine the olive oil, lemon juice, oregano,
thyme, paprika, salt and pepper in a large bowl and mix well. Add the
potatoes and toss. Arrange on an oiled baking sheet then sprinkle with Parmesan
Cheese and bake about 35 minutes, turning every 15 minutes, until tender
and well browned.
 I like to serve these with Ranch Dressing or Blue Cheese
Serve with my Baked Garlic Parmesan Chicken

Cheri's Baked Garlic Parmesan Chicken


This baked chicken recipe is quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with Lemon-herb-parmesan-roasted-potatoes and a green Veggie, Enjoy

What you Need:
2 tablespoons olive oil
2 cloves garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
6 skinless, boneless chicken breast halves

How to Make it:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper and onion powder. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture. 
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Holy Butterfingers Cake

My daughter likes Butterfingers
So for her birthday this was her surprise Cake
Mmmm It is simply Incredible

What you Need:

1 devil's food cake baked as directed
1 bottle caramel ice cream topping
14 oz sweetened condensed milk
4 Butterfinger candy bars crushed
1 Bag Mini Butterfinger Bars
12 oz cool whip
8 oz cream cheese, room temperature
1 Can of Chocolate Frosting or Homemade Butter Cream Frosting
Small amount of Lavender Butter Cream Frosting for Borders

How to Make it:

Bake cake as directed we used 2 round cake pans
Let cakes cool enough to take out of pans and put on a cake plate

While cake is still warm poke holes with a straw or chopsticks.

Mix about 4oz of caramel topping with the condensed milk and spoon slowly over the warm cake making sure the mixture seeps into the cake

Mix cool whip and cream cheese with an electric mixer until smooth.Spread mixture on top of cool cake. 
Frost sides of cake with Chocolate Frosting
Now on top of cake place the Mini Butterfinger bars in a circle around the top as in the Picture leaving about an inch outside for the Purple Ribbon Frosting
In the Center of the Cake Sprinkle the Rest of The Crushed Butterfinger Bars on top of the Cool Whip Frosting to Cover Top of Cake
Make a pretty Lavender Butter cream frosting to pipe around top and bottom of Cake

Place cake uncovered in refrigerator to chill for about 20 minutes before serving. Store covered in refrigerator.
Takes a little extra Work but it's SO WORTH It!! Enjoy!

Oven-Roasted Parsnips

Parsnips have a sweet and slightly nutty flavor, and honestly I really like them
so I'm always thinking of ways to use them
Oven-Roasted Parsnips

Slightly sweet and spiced to taste, these are a fun alternative to regular oven-baked french fries.

What you Need:

Servings:
4

1 1/2 lbs parsnips, peeled  quartered and sliced thin
3 tablespoons olive oil
A little cayenne (to taste)
1/4 teaspoon sea salt (or more, to taste)
2 cloves garlic, peeled and minced

How to Make:
1
Preheat oven to 450-degrees.
2
Layer parsnips on baking sheet in single layer.
3
Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
4
Roast 15 minutes on bottom rack, stirring occasionally.
5
Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
6
Let cool slightly, adjust salt if necessary and serve.
******

Parsnip Cooking Tips and Measures

• Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value.

• Small, tender parsnips may be peeled and grated raw into salads.

• Parsnips are best roasted in the oven, although many like them steamed and mashed likepotatoes.

• If your parsnips are over-sized, you will need to trim out the bitter core before or after cooking.

• To avoid mushy parsnips, add them to soups and stews near the end of the cooking time.

• Peeled and pared parsnips will turn dark when exposed to the air, so cook them right away or hold them in water with a bit of lemon juice added.

• Parsnips may be substituted for carrots in most recipes and vice versa.

• Herbs complementary to parsnips include basil, dill weed, parsley, thyme, and tarragon.

• 1 pound parsnips = 4 servings.

The parsnip, botanically-known as Pastinaca sativum, is a starchy root vegetable resembling an overgrown ivory-skinned carrot. Parsnips grew wild in Europe and were considered a luxury item for the aristocracy in ancient Rome. Due to their natural sweet and nutty flavor, parsnips were usually served sweetened with honey or in fruited cakes and desserts.

The Europeans brought parsnips to the United States in the 16th century, but to this day, they are not as popular with Americans as their carrot cousins. Although starchy like a potato, the parsnip is considered nutritionally superior.

If you grow your own, this root vegetable is best harvested after the first frost since the cold converts the starch to sugar, sweetening the parsnip and mellowing the flavor.

Creamy Stuffed Portabella Mushrooms


These Delicious Stuffed Mushrooms with a cream cheese, onion and topped with Parmesan Cheese are just a little kick of Spice and very Nice.

what you need:
12 of the larger button/baby portabella/cremini mushrooms [your preference]
2 green onions diced
8 oz pkg cream cheese softened
4 cloves garlic minced
dash of salt
1/4 tsp cayenne pepper
1/4 tsp ground pepper
Parmesan cheese
olive oil

How to Make them:
Heat 1 tbs olive oil in skillet
Cook your garlic with your mushroom stems and green onions, cool
Heat Oven to 350 Degrees
In a mixing bowl, mix cream cheese to blend then add your cooked mixture mix just till blended
add seasonings and then stuff mushroom caps nice and full
place on lightly greased cookie sheet(I use a olive oil spray)
Place stuffed mushrooms on cookie sheet as you fill each cap and sprinkle with Parmesan cheese
Bake 350 for 25-30 minutes

Saturday, February 22, 2014

Cajun Spicy Gumbo


Tantalize your taste buds with a bowl of this tasty gumbo filled with chicken, sausage, shrimp and spicy Cajun flavor! MaMa Loves a good Gumbo and this is SO GOOD!!

Ready In: 2 Hours 
About 10 servings 

What you Need:
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
1 cup olive oil
1 cup all-purpose flour
4 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
2 sweet onions, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined


How to Make it:
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.

In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.

Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onions, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.

Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Sweet and Tasty Chicken Salad


Chicken Salad is oh So Good, and this one has a little sweet relish in it which makes it different, You should really give it a try. Good Food is worth Making Right!


What you Need:
2 chicken breasts, poached just until done and finely diced or shredded
1/2 cup Miracle whip or mayonnaise, more or less
1/4 cup plain yogurt
1/4 cup sweet pickle relish\
1/4 cup finely minced white onion, or green onion
1 or 2 boiled eggs, chopped
Pinch of salt and pepper, or to taste
1/4 tsp of Paprika
Dash of Garlic Powder

How to Make it:
Cook your chicken by poaching in a little water till tender and done, no pink in the center, let cool then shred or dice up

Mix your miracle whip with the plain yogurt till creamy then set aside, 
Chop your veggies and eggs
you can use green onions or red, yellow or white which ever you have or like

Combine all ingredients.
Chill for a couple hours or less.
Spread on bread, toast, or serve in lettuce cups and garnish with seeded sliced tomato.

Thursday, February 20, 2014

Roasted Red Skin Rosemary Potatoes

Red Skin Potatoes are very good with Rosemary and these cook up so easy and make for a very tasty and aromatic Dinner, Serve Up with Tilapia and Asparagus, Try Good Food!


What You Need:
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
3 tablespoons minced fresh rosemary leaves

How to Make them:
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve ENJOY Good Food!!

Broiled Lemony Garlic Butter Tilapia


This is an Easy Dish--Broiled tilapia with butter and lemon juice and garlic is moist and flaky with a great taste of buttery garlic and zesty lemon, oh it's SO GOOD!! Eat More Fish!!

Serves 3-4
What you Need:
1 1/2 pounds  tilapia, fresh or if frozen-thawed
1 teaspoon garlic powder
1/4 cup melted butter
1/4 cup lemon juice
1/4 cup soy sauce
Seasonings to Taste:
paprika
lemon pepper
parsley flakes

How to Make it:
Place tilapia fillets in a shallow dish; sprinkle with garlic powder. Combine melted butter, lemon juice, and soy sauce; pour over tilapia then turn to coat, sprinkle with lemon pepper Let stand for 10 minutes. Place fish on broiler pan then broil about 4 inches from heat for about 5 minutes on each side, or until fish flakes easily with a fork. Sprinkle with paprika and parsley and serve, Enjoy


Here is how I served it, My recipes for the Rosemary Red Roasted Potatoes are So Yummy
and My Asparagus, try them too!!

Orange Glazed Carrots



You can get the whole family to try carrots cooked this way. Great for special occasions or an every day meal. I love Carrots an especially Good For You Food

What you need:
 1 pound baby carrots
 1/4 cup orange juice
 3 tablespoons brown sugar
 2 tablespoons butter
 1/2 tsp mint
 1 pinch salt

How to make these:
Place carrots and mint in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat just until butter and sugar are melted.

Marinated Zesty Asparagus


Asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. Quick and easy side dish. Remember Asparagus is a Super Food!! Eat it weekly for good Health

What you Need:
 2 pounds fresh asparagus, trimmed you may cut into 2 1/2 inch pieces or leave long stems
 1 1/2 cups balsamic vinaigrette salad dressing
 2 teaspoons grated lemon zest
 1/4 cup parsley(fresh chopped if you can)
 1/2 teaspoon kosher salt
 1 teaspoon freshly ground black pepper


How to Make it:
Bring a large pot of salted water to a boil. Cook asparagus just until tender, about 1 minute.
Plunge into a bowl of cold water to cool. This helps keep it a little crisp and stops the cooking process. Drain asparagus and place in a large zip lock plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
You can serve this warmed or cold depending on your taste. I microwave it just a couple minutes to serve warm, it's delicious either way.
MaKes 3-4 servings Enjoy

Hamburger Stroganoff Potato Casserole


This is a recipe is very kid friendly, and adults like it too! Be sure to slice your potatoes very thin.

Ingredients
1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 can condensed cream of mushroom soup
1 can condensed golden mushroom soup
1/2 cup chopped onion
2 cloves garlic diced
3/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese(optional)
1 bag frozen veggie (Your Choice-Sometimes I add a small package of frozen veggies that the kids like to this.)

How I make it:
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground beef and garlic; drain fat.
In a medium mixing bowl, combine cans of soups, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender.
Top with Cheddar cheese, and continue baking until cheese is melted.

Amount Per Serving  Calories: @403

serves 6

Tuesday, February 18, 2014

Chicken Stuffed Poblano Peppers

These Poblano Peppers are stuffed with Chicken and covered in a creamy cheese mushroom sauce for awesome flavor and Deliciousness.

What you Need:
makes 8 servings
 6 tablespoons butter, divided
 6 skinless, boneless chicken breast halves
 8 fresh poblano peppers, seeded and sliced open on one side to stuff
 4 fresh jalapeno peppers, seeded and diced
 2 cloves garlic, chopped
 1 lime, halved
 1/4 cup all-purpose flour
 1 pint half-and-half
 1 bunch fresh cilantro, chopped
 1 (8 ounce) package fresh mushrooms, sliced
 2 ounces sour cream
 4 cups shredded mozzarella cheese

How you make it:
Heat Oven to 350 degrees F
Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
Preheat oven to 350 degrees F (175 degrees C).

Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender. Reserve half of this sauce mixture.

Grease a 9x13 inch baking dish Arrange the Poblano Peppers in dish, fill each pepper with some of the chicken and pepper mixture, After all peppers are stuffed with filling spoon the reserved mixture over the peppers and then pour the mushroom sauce over this and Sprinkle with 1 cup cheese
Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Monday, February 17, 2014

Avocado Fresh and Tomato Zesty Salad


A Fresh light delicious Crisp Salad with a light Healthy Good Tasting Dressing

What You Need:
Servings:4
2 avocados peeled and quartered
2 cucumbers, peeled, quartered lengthwise & sliced
4 Tomatoes, halved and quartered
1 Red Onion Chopped
2 garlic cloves, chopped
6 -8 green onions, tops only, chopped

Directions:
Combine ingredients and toss.

Balsamic Vinaigrette  
1 Tbs Dijon-style mustard
1/4 c balsamic vinegar
2 Tbs pure water
2 Tbs fresh lemon juice
1/4 tsp dried leaf tarragon
1 clove garlic; minced
2 Tbs safflower oil
2 Tbs virgin olive oil
Salt and pepper to taste  

How to make it:
In a jar, combine the mustard, vinegar, water, lemon juice, tarragon and garlic. Shake well to combine. Add oils and shake again. Season with salt and pepper. Chill before serving. Makes about 3/4 cup. 6 servings (2 Tbs each).

Pour over salad.

Eat and Enjoy



Saturday, February 15, 2014

Asian Curry Thai Grilled Chicken



Fast and easy Asian marinated chicken! Also great with chicken breast,thighs or flank steak. Marinate overnight for best flavor.

What you Need
:makes 4-6 servings
 1/3 cup soy sauce
 1/3 cup brown sugar
 2 tablespoons lime juice
 2 tablespoons orange juice
 1 tablespoon Thai-style sweet chili sauce
 1 teaspoon chile-garlic sauce
 3 cloves garlic, minced
 1/4 teaspoon curry powder
 8  chicken Legs

How to Make it:
Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
Preheat an outdoor grill for medium-low heat; lightly oil the grate.
Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
Grill the chicken until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.
Serve with your favorite side dishes

Thursday, February 6, 2014

Down Home Biscuits and Sausage Gravy


This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture.* 

What you Need:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk

How to Make the Biscuits:
1.Preheat oven to 425 degrees F (220 degrees C). 
2.In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. 
3.Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. 
4.Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown

How to Make the Sausage Gravy:
What you Need:
1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste

How to Make the Gravy:
1.Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk. 

*The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge biscuits."

Frito No Bean Chili Pie



Frito Pie is a favorite around here, but we like Homemade No Bean Chili with ours, add your favorite toppings and Enjoy!! Good Food Made with Love


What you Need:
First for My Homemade No Bean Chili(this will be thick)
1 1/2  pounds  Ground beef, chicken or Turkey
1 cup Water
1 tablespoon    Chili powder
1 tablespoon    Curry powder
1 tablespoon    Cumin
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 Chopped onion
1 Bunch sliced green onions
a little salt and  some pepper


For Pie
1 cup shredded cheddar cheese (2% fat kind)
3 1/2 cups corn chips (Fritos)
1 1/4 cup fat free sour cream



How to make it:
 Brown your meat with onions till cooked through, then add water and tomatoes and sauce stir to mix through
Then add your spices and cook till thick and bubbly, You can make this a day ahead

When ready to Make Pie  Put some Fritos into your bowls Heat Chili and. Ladle into serving bowls add your favorite toppings, tomatoes, onions sour cream and sprinkle on cheese.


Deviled Avocado Eggs


These Deviled Avocado Eggs are tasty and creamy just the thing to try for a Mexican themed party or good any time you want eggs

What you Need:
Mash 2 large avocado with 12 egg yolks.
Add 1 tsp. cilantro
1 tsp lime juice
1/2 salad dressing or mayo depending on your taste
1/2 onion, diced your choice of red yellow or white
1/2 tsp Cayenne Pepper
Paprika, a little salt and Pepper to taste

How to make these:
Boil your eggs, I add 1 tbs vinegar to my water to help them peel easier, drain and cover with cold water to cool, Peel when cool enough to handle without burning your hands and rinse and drain
Slice each egg in half and gently scoop out egg yolk into a mixing bowl
Peel Avocados and chop then add to egg yolks
Dice 1/2 a onion of your choice add to egg yolks, then add lime juice and salad dressing, I use Miracle Whip
add cilantro, cayenne and paprika and mix with mixer till smooth and mixed well.
Fill each egg half with mixture by using a spoon or you can fill a pasty bag and pipe it into egg halves
Top with a sprinkle of chili or paprika!! Keep chilled till ready to eat

Sunrise Sunset Omelet!


This Omelet is Good for Anytime and the best part is you can add any of your favorite Ingredients and it always comes out Delicious

8 eggs 
1 green onion, sliced 
1 cup sliced fresh mushrooms 
1 California avocado, seeded, peeled, diced 
1/2 cup shredded cheddar cheese or cheese of your choice
1/2 cup diced tomatoes
any veggies that you like with eggs
To taste salt, pepper 
 
Beat eggs with fork until lemon-colored. Stir in green onion, mushrooms, and avocado, tomatoes, and anything else you like. Add salt and pepper. Pour egg mixture into oiled 12" skillet; cook until bottom of omelet is set. Flip omelet over in pan; continue to cook until set. Remove omelet from pan to warm plate; sprinkle top with cheese. Cut into pie-shaped wedges and serve. 
 
Makes 6 servings 
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Cheesy Bacon Crescent Rollups


These Crescent Rolls are filled with Cheese and Bacon, rolled up and sprinkled with Salt and so good as a snack or Appetizer, You might want to Double this recipe

What you NEED:
1 can Pillsbury® refrigerated Crescent Rolls
1 block (8 oz) Cheddar cheese, cut into small cubes
8 oz bacon, crisply cooked, broken into chunks
1 tablespoon olive oil 
1 tablespoon coarse sea salt
Old El Paso® Thick ‘n Chunky salsa and/or queso dip, if desired

How to Make them:
Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
Unroll dough onto cutting board. 
Place 1 cheese cube in center of each strip; sprinkle each with bacon. Wrap dough around cheese and bacon roll up; pinch dough to seal tightly. Place on cookie sheet. Brush each knot with olive oil. Sprinkle tops with salt for a pretzel flavor.
Bake about 15 minutes or until light golden brown.
Serve warm and gooey with salsa for dipping.

Baked Chicken With Creamy Mushroom Sauce


OMG  This is one of my favorite Chicken Dishes, the Creamy Rich Mushroom sauce is to Die for GOOD!! The Mushrooms with just a little Nutmeg and Butter will make it Your Favorite Too.


What you Need:
The Chicken
4 skinless,boneless, chicken breasts, oil or butter, salt and pepper to season

The Creamy Mushroom Sauce
3 tablespoons butter
15 medium sized mushrooms sliced
1/4 cup all purpose flour
1/2 teaspoon salt
a pinch of nutmeg
a pinch of pepper
1 cup milk
1 cup chicken broth
1 tablespoon fresh parsley chopped into small pieces

How to Make it:
Preheat oven to 350 degrees F.
Prepare chicken breasts by washing and patting dry with a paper towel.
Rub the chicken breasts with oil or butter, salt and pepper.
Arrange chicken breasts in a single layer in a baking or roasting pan.
Bake chicken breasts, uncovered for about 30 minutes. You know they are done when they are not pink in the middle.
When the chicken breasts are close to being baked, you can start to make the creamy mushroom sauce. You want to time it so that the sauce is ready at the same time as the chicken.
In a large frying pan melt one tablespoon of the butter.
Toss in the sliced mushrooms and fry for 7-10 minutes on medium heat.
Remove the mushrooms from the pan and set them aside in a bowl until later.
In the now empty frying pan, melt the 2 additional tablespoons of butter.
Blend in the flour, salt, nutmeg and pepper.
Gradually stir in the milk and chicken broth.
Cook stirring constantly until thickened.
Add the cooked mushrooms and the chopped parsley back to the cream sauce and stir gently.
Heat through, but DO NOT BOIL, this is important
Remove your chicken breasts from the oven and place on serving dishes.
Pour the creamy mushroom sauce on top and garnish with a little parsley.
This would be delicious with a roasted potato or rice.