Sunday, March 30, 2014

Special Sauce aka Thousand Island Dressing



IF you go to McD's just to get that "Secret Sauce" on a burger, well now you can make it right at home and eat healthier, use it with Ground chicken and Turkey or Beef, even on veggies, it's so good, we use as a salad dressing too, have for years before McD's Try it!!
Try this recipe with My Double Meat Cheesy Patty Melt

what you Need:
2 tablespoons of mayonnaise
1 tablespoon of ketchup
1/2 tablespoon of sweet pickle relish
Pinch of sugar
Sea salt and fresh cracked black pepper, to taste

How to make it
Mix and refrigerate
This is super easy to make so why not mix a large batch up for several recipes

Larger Recipe:
1 Cup of mayonnaise
1/2 Cup of ketchup
4 tablespoon of sweet pickle relish
3 Tablespoons of sugar
Sea salt and fresh cracked black pepper, to taste
Mix and refrigerate

Double Meat Cheesy Patty Melts


The best part of Making your own Patty Melts is picking out your cheese and toppings and the bread of your choice, what could be better? This recipe will impress your family. Enjoy Good Food
4 servings

What you Need:
1-1/2 pounds of ground chuck
1 large Vidalia or your choice of onion, halved and sliced
1 tablespoon of canola or vegetable oil
1 tablespoon of unsalted butter, plus additional softened butter for the bread slices
4 Slices of Swiss cheese, or your favorite sliced cheese
8 slices of your favorite bread
Special Sauce, optional recipe
Garlic salt and freshly cracked black pepper, to taste

How to Make it:
Spray a baking sheet with non-stick spray. Shape the meat into Eight oval shaped patties, place on the pan and freeze for 15 minutes.
Next heat the oil and butter in a cast iron skillet. Add the onion and cook over medium high, stirring regularly, for about 5 minutes or until softened. Reduce heat to medium and continue cooking, stirring regularly, until caramelized, about 15-20 minutes. Remove the onion; set aside.
Sprinkle the meat patties with the garlic salt and pepper. Place into the same skillet, seasoning side down, and turn the heat back up to medium high. Cook until the patties are well browned on the underside, and cooked through. Flip, scatter onions on top and place a slice of cheese on top of the onions. Cover with a lid and move off of the heat source to let the cheese melt a little.

Generously butter one side of all of the bread slices. Place, butter side down into a fresh large non-stick skillet and place a slice of cheese on top of each slice of bread. Cook the bread until well browned on the underside. Top each bread slice with 2 of the meat patties and add some of the special sauce, if using. Top with a slice of buttered bread, butter side out, and carefully turn over to brown the other side, gently pressing down.  Cook until well browned, Serve immediately.


Taco Turkey Burritos


These are leaner Burritos with Sour cream, taco seasoning, and shredded Mexican cheese bring south-of-the-border flair to Ground turkey with this recipe

What you Need:
1 pound Ground Turkey Meat
1 Large Onion Diced
2 Cloves Garlic Minced
1/4 Cup of Sliced Jalapenos
2 tablespoons taco seasoning(I make my own-see my recipe here)
6 (8 inch) (8 inch) flour tortillas
1 cup shredded Mexican blend cheese or Cheddar cheese
Salsa
Sour Cream

How to Make it:
Heat up a skillet with about 2 tablespoons Olive Oil when Hot  put your Ground Turkey in and cook with your diced onion and garlic and cook till done,. add your taco seasoning and 1/2 cup of water and simmer, throw in your Jalapenos and cook a few minutes
Place some meat mixture on each Burrito and Sprinkle with cheese. Top with sour cream and salsa if you like. Serve with Spanish rice or your favorite side dishes Enjoy Good Food

Chicken Ranch Pasta Dish


Toss Chicken and Pasta with Fresh Spinach and creamy Ranch Dressing for this easy and satisfying main dish pasta

Serves 3-4
What you Need:
3 Chicken Breasts Halves,Fully Cooked and diced
2 cups pasta, cooked, drained and cooled
3 Cloves whole Garlic, Minced
1 Cup Fresh Spinach
1 Large Can Diced Tomatoes, Drained
1/4 cup Parmesan cheese, freshly grated
3/4 cup ranch-style salad dressing

How to Make it:
Heat up the Skillet and drizzle some Olive Oil in it once it's hot Cook chicken with your Garlic
Cut chicken into cubes set aside
Cook up your Pasta according to directions, drain and rinse
Toss chicken, pasta, and spinach and Tomatoes together in Pasta Pan and heat up but do not burn.
Combine cheese and dressing in small bowl. Pour over chicken and pasta mixture.
Toss to coat. Serve hot or you can chill it and eat
Serve with some French Bread and Fresh Fruit Enjoy Good Food

Saturday, March 29, 2014

Blackened Tilapia with Secret Spices


I make my own seasoning for My Blackened Tilapia and it's much better than any store bought and I save $Money$, this is quick to make too and very tasty, it falls apart and doesn't this look tasty? Well trust me it really is. Try it and Enjoy Good Food

makes 4 servings

What you need:
 3 tablespoons paprika
 1 tablespoon onion powder
 1 teaspoon garlic powder
 1 teaspoon ground white pepper
 1 teaspoon ground black pepper
 1 teaspoon cayenne pepper, or to taste
 1 teaspoon dried oregano
 1 teaspoon dried thyme
 1/2 teaspoon celery seed
 1/2 tablespoon kosher salt, or to taste
 1 pound tilapia fillets
 1 lemon, cut into wedges
 1 tablespoon Olive oil

How to make it:
In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, this is good served with rice. Pour pan juices over the rice and squeeze lemon juice all over.

Friday, March 28, 2014

Bacon and Onion Campout Potatoes



 Nice weather has finally decided to grace us here and so I just had to fire up the Grill already, here at this house we like grilling all kinds of foods and this has been a favorite since we had young kids in scouts and we went fishing,the soup mix make these are real tasty side dish to go with your meat, chicken or fish; it's so good and you can cook it in just about any kind of fire or even in your oven if you're stuck inside, but do try to get outside some and Enjoy Good Food

2 to 3 sheets of heavy-duty foil
1 packet onion soup mix
10-12 baby red potatoes, thinly sliced
8 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely. You will fill 3 packets with this recipe
 You can either Grill for 20 to 30 minutes, or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Thursday, March 27, 2014

Bacon-Cheddar Crescent Rollups


What a delightful tasty Appetizer to serve they are filled with cheese, bacon and ranch dressing makes them really good, Try a batch soon, and Enjoy Good Food


makes @16 appetizers
What you Need:
 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe
 Creations® refrigerated seamless dough sheet
 2 tablespoons ranch dressing
 1/4 cup cooked real bacon pieces
 1/2 cup finely shredded Cheddar cheese
 1/4 cup chopped green onions


How to Make these:
Heat oven to 350 degrees F.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.
If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch
rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal.
Cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet.
That's really easy now isn't it?
These are best Served warm.

King Ranch Chicken Casserole





This is a tasty tortilla creamy chicken cheesy casserole is so good and very popular everywhere you go, so make one up today for your family or next gathering and Enjoy

What you Need:
makes 8 servings
 1 tablespoon vegetable oil
 1 large onion, diced
 1 bell pepper, diced
 1 (10.75 ounce) can condensed cream of mushroom soup
 1 (10.75 ounce) can condensed cream of chicken soup
 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
 1 cup chicken broth
 3 tablespoons sour cream
 2 teaspoons ground cumin
 1 teaspoon ancho chile powder
 1/2 teaspoon dried oregano
 1/4 teaspoon chipotle chile powder
 1 cooked chicken, torn into shreds or cut into chunks
 8 ounces shredded Cheddar cheese
 10 corn tortillas, cut into quarters

How to make it
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in
hot oil until warmed through, about 2 minutes.
Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes,
chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together
in a large bowl and stir until sauce is well-combined.
Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the
chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese.
Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas,
and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese,
remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven
temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more

Wednesday, March 26, 2014

Super Moist Oven Baked BBQ Chicken


This chicken is really moist and juicy with your favorite BBQ sauce and the Smokey Paprika it's just what you Need to Make for dinner soon.

What you Need:
4 Boneless Chicken Breast Halves
3 tbsp olive oil
1 1/2 tsp smoked paprika
2 tbsp fresh lemon juice
3 cloves garlic, minced
1/2-3/4 tsp Sea salt
pepper to taste
1 Cup Your favorite prepared BBQ sauce

How to Make it:
Remove skin from chicken breast halves and place in a large zip lock bag.
Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken.
Let chicken marinade for at least an hour, up to 24 in the fridge.
Preheat oven to 350 degrees
Remove chicken from bag and place on a baking sheet. Season with salt and pepper.
Bake for 20 minutes and brush a layer of BBQ sauce on the chicken. Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.
Enjoy with your favorite Side Dishes and some BBQ sauce for dipping

Tuesday, March 25, 2014

Bunny Nibbles Easter Snack



This is a fun snack to make up and serve at Easter Time, the kids think it's cute, We call it Bunny Nibbles because the rabbits always nibble on stuff and adults like it too, it goes fast! Makes a good treat to send to school for Easter Basket treats too. Enjoy Good Food

What you will Need:
2 cups pretzels
1 bag popped white popcorn
1 package Almond Bark white melting chocolate
1 bag of festive M&M’s
2 cups of Chex cereal
1 container of sprinkles

How to Make it:
Spread pretzels , popcorn and Chex on an foil covered baking sheet and drizzle white chocolate
over the mixture
Gently stir to coat evenly.
Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white
Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture
Either bag it up in some cute little treat bags or Just put it in a big bowl and it will be a hit !!

Sunday, March 23, 2014

Crock Pot Pulled Pork Roast with Pork Gravy


This Pulled Pork Roast is so simple and succulent, it will quickly become a favorite! The Garlic Pork Gravy is Fantastic with your Pork Roast.Serve over mashed Potatoes! Plus you cook the Pork Roast in the Crock Pot, how handy is that? Enjoy Good Food

5-6 Servings
What you Need:
10 lb Pork Shoulder Blade Roast or Picnic
8-10 dashes Worcestershire sauce
3-5 tablespoons your favorite dry rub (recipe below)

How to Make it:
Place meat in the slow cooker. Add dashes of Worcestershire sauce to the top of the meat until it is well covered. Then sprinkle heavily with dry rub. Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the “low” setting for about 4 more hours or until the meat easily will pull with two forks.
Internal temperature of pork roast should be between 190º F and 205º F.
Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.

Make your Garlic Pork Gravy:
Ingredients
Drippings from roasted pork roast, OR sauteed pork chops
4 Tablespoons Minced Garlic(the kind in the Jar)
3 tablespoons flour
pork stock, OR broth and/OR dry red OR white wine OR sherry

Cooking Directions
Pour pan drippings into a large glass measure. Let stand until fat floats to top. Skim fat from drippings; reserve 3 tablespoons fat. Return reserved fat to pan; sprinkle with flour. Cook and stir over medium heat for 1 to 2 minutes, add your minced garlic,stir scraping browned bits free from pan.
Add enough Pork Stock, broth, and/or wine or sherry to drippings to make 2 cups. Return to pan. Cook and stir until smooth and thickened. Serve with pork.
Makes about 2 cups gravy.

Serve warm. Enjoy
Leftovers should be kept in an airtight container in the refrigerator or freezer.
Basic Pork Rub
Ingredients
4 Tbs. Pickling Salt
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
2 Tbs. Paprika
1 tsp. ground Thyme
1 tsp. ground Sage
1 tsp. ground Bay Leaf
1 tsp. Celery Seed
1 tsp. Black Pepper
Mix and keep in a covered spice container

Spicy Hoisin Stir-Fry Chicken and Cabbage


This Chicken is cooked in Spicy Hoisin Sauce in stir fry with cabbage and other good vegetables;it is delicious over rice or noodles

What you Need:

Chicken

1 1/4 lb Chicken, cut into cubes
2 tablespoons soy sauce
3 cloves garlic, finely chopped
1 tablespoon grated ginger-root, if desired

Sauce

1/3 cup hoisin sauce
1/3 cup water
1 tablespoon cornstarch
1/2 teaspoon crushed red pepper flakes
1 tablespoon Hot Sauce(optional)

Stir-Fry

2 tablespoons olive oil
1/2 head fresh Cabbage Shredded
1 medium onion diced
1 Cup Mushrooms sliced
1 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne strips
2 tablespoons water
1/2 cup cashew halves, if desired

How to Make it:
In medium bowl, mix chicken, soy sauce, garlic and ginger-root; set aside. In small bowl, mix sauce
ingredients with wire whisk until well blended; set aside.
In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add Chicken mixture,
cook 1 minute without stirring. Stir-fry 1 to 2 minutes or
until chicken is cooked through. Transfer chicken mixture to clean bowl.
To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add cabbage, onion, and carrots; cook 2 minutes, add mushrooms stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until cabbage and carrots are crisp-tender.
Return chicken to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to
coat mixture with sauce. Cook 2-4 minutes, stirring occasionally, until sauce is thickened. Sprinkle
each serving with cashews.
Serve the stir-fry mixture over hot cooked rice or Asian noodles.

Saturday, March 22, 2014

TROPICAL PARADISE CAKE



Today it is a cloudy day here in OKLAHOMA and so I decided to bring a little bit of Paradise into our happy Kitchen with this Tropical Paradise Cake, it's tasty and easy to make, loaded with chunks of Pineapple and topped with Coconut and Chopped Walnuts Serve it warm or cool either way it's very good
Enjoy Good Food


Servings: 16

What you Need:
1 teaspoon vanilla
2 cups flour
2 cups sugar
1 teaspoon baking soda
16 ounces crushed pineapple, undrained
2 eggs

Icing:
1 cup coconut
1/2 cup butter
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup sugar
1 cup walnuts
3/4 cup evaporated milk

How to Make it:
Heat Oven to 350°F and spray your pan with some Cooking spray
Place first 6 ingredients in a bowl & mix until blended with spoon.
Pour into a pam sprayed or greased 13x9 inch cake pan.
Bake at 350°F 35-40 minutes.




For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little
thickened. (This usually takes about 5 minutes at a boil).
Remove from heat and add remaining ingredients.
Pour over hot cake.  Let cool or serve warm it's very good



Friday, March 21, 2014

Apple Pie Crescent Braid


This is an easy and elegant dessert to make and the taste is Really Scrumpteous
It's so pretty I just hate to cut it, ok not really because I want a piece so Bad!! YUM
Enjoy Good Food
First you want to gather your ingredients
Then you want to Unroll dough into 2 long rectangles. Place dough on cookie sheet; overlap long 
sides to form 13x7-inch rectangle. Firmly press perforations and edges to seal. 
Then I spread my butter down the sides of my dough
Then Down the middle I spread the cream cheese
Next you want to spread your apple pie filling down the center of the dough
I sprinkle cinnamon on it too
Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut 
strips of dough at an angle halfway across filling, slightly overlapping ends.
Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 
minutes
Meanwhile,make the cream cheese frosting and Drizzle over warm coffee braid. Store in refrigerator.


Only takes about 15 min to prepare total time 60 min ingredients
6- 8servings
What you Need:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe
Creations® refrigerated seamless dough sheet
1/2 Cup butter
1/4 cup cream cheese spread (from 8-oz tub)
1/3 cup apple pie filling
Icing:
Cream Cheese Frosting Here is my Recipe

How to Make it
Heat oven to 375°F. Spray large cookie sheet with cooking spray, or grease with shortening.
If using crescent rolls: Unroll dough into 2 long rectangles. Place dough on cookie sheet; overlap long
sides to form 13x7-inch rectangle. Firmly press perforations and edges to seal.
If using dough sheet:
Unroll dough; cut into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13x7-inch
rectangle. Firmly press edges to seal.
Spread cream cheese in 2-inch-wide strip lengthwise down center of dough. Top with preserves. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut
strips of dough at an angle halfway across filling, slightly overlapping ends.
Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15
minutes.
Meanwhile,make the cream cheese frosting and Drizzle over warm coffee braid. Store in refrigerator.
Enjoy while warm, refrigerate any leftovers if you have any

Wednesday, March 19, 2014

Sushi-California Roll


About the California roll
Sushi is loved around here, so I decided a while ago to learn to make it myself, and I really have fun making it and learning about the ingredients. The California sushi roll is perfect for those who don't care much for raw fish. The main ingredient is imitation crab sticks (made of cooked Surimi fish meat), and so this sushi roll is easier to make and is safe for pregnant women too! Enjoy.
nori sheets,sushi rice,Tobiko can all be purchased at your Asian Grocery stores

What you Need:
Yield: 1 Roll = 8 pieces of sushi
3/4 cup sushi rice.
1 nori sheets
1 package Imitation crab meat (sticks). (Surimi)
Avocado
Black and/or white sesame seeds
Tobiko(Flying fish roe)(this can be optional)

How to make a California roll
Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat.
Take a nori sheet, and break it in half. Place one half on the mat, with the shiny side facing down.
Grab a handful of prepared sushi rice, and spread it gently over the nori - about 1cm high. There's no need to press the rice onto the nori, only spread it.
Sprinkle a spoonful of Tobiko and/or sesame seeds evenly over the rice.
Flip the nori so that the rice is now facing down.
Line up the crab meat sticks along the nori.
Next to it, line up 1-2 thick slices avocado.
Tip - if you're not serving the dish immediately, you might want to squirt a few drops of lemon on the avocado, to prevent it from turning brown.
Roll.
Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again.

Best served with soy sauce, pickled ginger (gari) and wasabi and Spicy Sushi Sauce-below
***

spicy sushi sauce!
Ingredients:

1 tbsp mayonnaise of your choice
1 tsp Sriracha sauce(Hot Chili Sauce)
-optional- 1 tsp lemon juice

And... Stir
Stir in a small bowl to combine evenly. Make extra sure the hot Sriracha sauce is evenly spread. If not used immediately, store in your refrigerator.
Usage tip
Once combined, use a spoon to load the newly made hot sauce into a baggies, and pinch a tiny hole in the bottom. In order to use the sauce, simply squeeze the baggies and let the sauce leave a trail of hotness along the roll.

Hummus with Garlic


Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread or crackers or fresh veggies,hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted. Enjoy


What you Need:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
1 Roasted Red Pepper-diced
4 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

How to Make it:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, crackers or fresh veggies or cover and refrigerate.
Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Chicken Asparagus Roll-Ups


This chicken and asparagus dish with a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs it's easy to fix and a healthy meal, Simply Delicious, one of my favorite Chicken dishes. Enjoy

Serves 4
What you Need:
 1/2 cup mayonnaise
 3 tablespoons Dijon mustard
 1 lemon, juiced and zested
 2 teaspoons dried tarragon
 1 teaspoon ground black pepper
 1 teaspoon garlic powder
 1/2 teaspoon salt
 16 spears fresh asparagus, trimmed
 4 skinless, boneless chicken breast halves
 4 slices provolone cheese
 1 cup panko bread crumbs


How to Make it:
Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, garlic powder, salt, and pepper until the mixture is well combined. Set aside.
Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Sweet and Sour Pork Chops


Who likes Sweet and Sour Dishes? Well Some of my kids do so I like to make this when they are home, and it makes a big family favorite around here. It is tender and tasty, and easy to Make, Enjoy Good Food

1 (20-ounce) can pineapple chunks, drained, with liquid reserved
1/2 cups ketchup
1 tablespoon firmly packed brown sugar
1 tablespoon cider vinegar
3 carrots, sliced into 1/4-inch rounds(pre-cook)
1 green bell pepper, cut into chunks
2 tablespoons vegetable oil
4 to 6 pork loin chops, 1 inch thick

What To Do:
Preheat oven to 350 degrees F.
Put your carrots in some water and cook in microwave:

Microwave on high (100 percent power) until tender. It is recommended that you stir them once during the process. On average, cooking time is as follows:
Thin slices will take about 6-9 minutes
Strips will take about 5-7 minutes
Baby carrots will take about 7-9 minutes.
In a large saucepan, combine reserved pineapple juice, ketchup, brown sugar, and
vinegar; cook 5 minutes, until hot. Add pineapple chunks, carrots, and green pepper; remove
from heat.
In a large skillet, heat oil; add chops and brown.
In a shallow baking dish, arrange chops; spread pineapple-vegetable mixture over top.
Cover with aluminum foil and bake 25-35 minutes, until chops are done and vegetables are
crisp-tender.Enjoy with your favorite sides

Monday, March 17, 2014

Easy Corned Beef Swiss Cheese and Cabbage Casserole


My Corned Beef Casserole has Swiss cheese on top and it cooks up fast and Easy

Servings: 4 to 6 servings (If serving 6, use 2 cans corned beef)

What you Need:
4   slices bacon
1   head green cabbage, coarsely chopped
salt and freshly ground pepper to taste
1  can corned beef
4-6 slices of Swiss cheese to top it with

How to Make it:
Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside. Drain most of the bacon grease out of the Pan, just leave enough to lightly coat pan.. Add the cabbage, stirring well to coat the cabbage in fat. Salt and pepper, to taste. Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces.
Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness. I personally like a little bit of crunch left to the cabbage.
Tip: Cabbage is one of those vegetables that naturally contains water in its leaves to help cook it.
When Cabbage is tender, top with your Swiss Cheese and serve
Enjoy

Sunday, March 16, 2014

Cooking Brown Rice


Cooking brown rice is easy and basic, but it takes a little more water and time and than regular white rice. Cooking 1 cup of brown rice will give you about 4 cups of cooked rice, which lasts us for about a week of lunches. Try my Saucy Chicken Teriyaki with crisp Veggies

What You Need
Ingredients
1 cup brown rice
2 1/4 cups water
Sesame or vegetable oil (OPTIONAL)
1 teaspoon salt (OPTIONAL)
Soy sauce (OPTIONAL)

Equipment
1-quart (or larger) pot with tight-fitting lid

What you Need:
Measure out 1 cup of brown rice. We generally use short-grain or medium-grain brown rice. Long-grain may need a little extra water.
Rinse the rice thoroughly in a sieve or strainer until the water runs clear.
OPTIONAL: Heat a little oil in the pot over medium heat and fry the rice for a moment before adding the water. This helps build flavor, but is definitely optional.
Add 2 1/4 cups water and stir just once.
Bring to a simmer.
Cover tightly.
Turn the heat to low and cook for 45 minutes.
Remove the lid and stir once to make sure there is no more liquid water at the bottom of the pan. Serve immediately, or let cool for half an hour and then refrigerate for future lunches.

Saucy Chicken Teriyaki with Crisp Veggies


We Can't ever get enough Chinese Cooking around here, I really enjoy my WOK, and I advise you to get one. So many wonderful recipes to cook up in one, this is Fun Cooking, Enjoy with Brown Rice

serves 2-4
what you need:
4 Chicken breast cut up in chunks
1 Onion diced
4 cloves garlic diced
1 teaspoon olive oil
1/3 cup Soy sauce
1/2 cup Water
1/3 cup Brown sugar
1 package frozen Stir fry veggies(or Fresh Mushrooms, and some Frozen veggies that you like)
1/2 cup Rice (white or brown) cooked

How to Make it:
In a pan, add olive oil, get hot add chicken
over medium heat, cook chicken until no longer pink.
Add onion and garlic and cook with chicken till just tender
Combine soy sauce, brown sugar, and water and bring to a boil.
Add to pan with chicken. Cover, reduce heat and simmer for 20 minutes.
Add package of veggies and cook just till slightly tender
Serve over rice. And don’t forget to sprinkle with some sesame!

Cheri's Easy Cream Cheese Frosting



This Frosting is creamier than any bought-en cream cheese frosting you can buy and it's easy you can keep it in your fridge for weeks too. Try this frosting with My Cookie Mix Sugar Cookies

1 pkg cream cheese
1 c sugar
1/2 tsp vanilla
1/4 cup softened butter

how to make it
mix up butter cream cheese and vanilla till smooth then slowly add sugar till mixed well and sugar is blended
store in container in cool dry area , SO EASY and tastes really good
Enjoy

Cheri's Cake Mix Sugar Cookies

These Sugar Cookies are Better than so many and super easy, you can have cookies in no time and let the kids help make these, they will enjoy Helping in the Kitchen. Frost these with My Easy Cream Cheese Frosting HERE

So my grand kids spent the day with me today and we decided to make cookies, these are easy and taste so good, they sure Enjoyed helping and eating them.

Makes 2 dozen large cookies
What you Need:
1 white cake mix
2 eggs
1/2 c oil

How to make the cookies:
Get out cookies sheets do not grease or spray Heat oven to 350
beat till smooth and roll dough in hands to form balls then place out on ungreased cookie sheets
bake 9-12 Minutes Let cool 5 minutes then remove from cookie sheets then let cool completely
then frost with My Cream Cheese Frosting
Store in container in cool dry area

BUTTERSCOTCH MAGIC CAKE


 This cake has 3 layers, with a layer of custard in the middle So at first sight you might think this cake is a lot of work where you make the cake separately and the custard separately and you cut the cake in half and put custard in the middle and so on. Not at all! This truly is a magic cake and what happens is pure magic and SO TASTY.

Serves: 9
What you Need:
4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
(1 cup) brown sugar
(1 stick or ½ cup) butter
(4 oz or ¾ cup) of all purpose flour
(2 cups) milk lukewarm
a pinch of salt (optional)
powdered sugar for dusting cake

How to Make this Cake:
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Start by heating the butter in a small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the bottom of the pan. Remove from heat, whisk for another 30 seconds and strain through a fine sieve into a bowl. Let cool to room temperature.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the brown sugar until light golden color. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. The mixture will be very watery.
Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.A little less time in my oven is better, it only took 40 minutes and it was done.
Sprinkle some powdered sugar after cake has cooled. EnJOY your cake and Keep refrigerated  after serving if there are any leftovers.
:)
beat your egg whites till stiff
whip up your egg yolks
you want your milk lukewarm not cold
Cake batter will be runny not thick
that's right!!
Getting ready to put in your oven

Dust your cool cake with powdered sugar
EnJOY your cake and Keep refrigerated  after serving if there are any leftovers.
:)




Shepherds Meatball Pie


Shepherds Pie is a big hit at our house, today I had 3 picky eaters and they gobbled up this recipe and asked for more! This one has meatballs in it, and you can use any ground meat you want! Try it

*Serves 4-6
What you need:
For the mashed potatoes:
2 lbs potatoes (about 2 large potatoes), peeled & chopped
1/3 cup milk (or a little more or less depending on your preferred consistency)
2 Tablespoons butter
salt & pepper

For the meatballs:
1lb lean ground beef(or any ground meat)
1/2 small onion, chopped small
2 garlic cloves, minced
1 egg
1 Tablespoon Worcestershire sauce
1/2 cup crushed cracker crumbs
salt & pepper, to taste


For the gravy:
2 Tablespoons butter
3 Tablespoons flour
14oz beef broth
1 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
2 cups frozen vegetable medley(your choice here of veggies) I used corn today
pepper

How to Make it:

Add potatoes to a large pot of lightly-salted cold water. Bring to a boil then cook until potatoes are

tender, but not mushy (or they will get grainy). Drain then return empty pot to stove over low heat. Melt

butter in milk then season with salt & pepper. Add drained potatoes then mash until smooth. Turn off

heat then place a lid on top of the pot to keep potatoes warm.

Preheat oven to 400 degrees. Combine meatballs ingredients in a large bowl then mix with hands until just

combined. Divide mixture into quarters then roll four meatballs out of each quarter. Place meatballs onto a

non-stick and sprayed baking sheet then bake for about 20 minutes, or until cooked through (check around 18 minutes).

Meanwhile, melt butter in a large skillet over medium heat then sprinkle in flour and whisk until smooth.


Cook until mixture is golden brown, about 2 minutes. then slowly pour in beef broth, whisking constantly.

Add soy sauce and Worcestershire sauce then switch to a wooden spoon and cook until sauce is thick and

bubbly, about 5-7, minutes stirring often.

Add frozen vegetables and a generous amount of pepper then cook

until vegetables are tender and heated through, about 3-4 minutes.

Scoop mashed potatoes onto plates then top with 4 meatballs and a scoop of gravy and serve.

~Enjoy Good Food~

Saturday, March 15, 2014

Reuben Sandwich



"These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with chips and dill pickles on the side. Enjoy!"

What you Need
makes 4 sandwiches
 2 tablespoons butter
 8 slices rye bread (I used Dark Pumpernickel Bread today)
 8 slices any corned beef(depends on your choice or what you can find)
 8 slices Swiss cheese
 1 cup sauerkraut, drained
 1/2 cup Thousand Island dressing


How to Make it
Preheat a large skillet or griddle on medium heat.
Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.