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Wednesday, May 28, 2014


THIS is quick and easy Garlic Cheese Bread, you can make with just 4 ingredients and have it with dinner in no time.No Need to buy Ready-Made! Enjoy
serves from 2-12

What you Need for 4 slices(can double or triple for a whole loaf)
2 tbsp. butter, softened
2 tbsp. grated Parmesan cheese
1/8 to 1/4 tsp. garlic powder
4 Slices of a Loaf French bread, diagonally cut (1 inch thick)

How to Make it:
The above ingredients makes 4 nice slices! In small bowl, combine butter. Parmesan cheese and garlic powder; blend well. Set aside. Place bread slices on ungreased cookie sheet or broiler pan. Broil 4 to 6 inches from heat for 2 to 3 minutes or until it browns. Turn over bread slices. Spread cheese mixture evenly over untoasted side of bread. Broil for 1 to 2 minutes or until mixture bubbles and begins to brown. Makes 1 loaf,
You can slice off as many slices as needed and make, but remember fresh french bread doesn't stay good long. So you might want to freeze the unused bread till you need it.

Baked Garlic Parmesan Marinara Chicken

My baked chicken is quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Topped with a red Marinara sauce, cheese and herbs. It's Good. Emjoy
serves 6

2 tablespoons olive oil
1 clove 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 Tsp Italian Seasoning
6 skinless, boneless chicken breast halves
1 Cup Mozzarella Cheese shredded
1 Cup Parmesan Cheese
Fresh Parsley and Chives (optional)

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, Italian Seasoning and pepper. 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 30-40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Remove from oven and spoon Marinara Sauce over chicken, then top with Shredded Mozzarella Cheese, and Sprinkle Parmesan and Diced Parsley over all then place back in Oven to Melt the Cheese about 5-10 Minutes. Serve with your favorite sides.

Marinara Sauce
What you Need:
1 tablespoon good olive oil
1 cup diced yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

How to Make it:
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

Turkey and Cheese Panini

Good Day to You! Hope Your day is going great. So I've been on a Panini Craze, I love the variety of grilled sandwiches but then I went to pricing Panini Makers, wow the prices can get a little steep for a sandwich press.Breville Panini Press, fancy but out of my budget for these days, and then there is Sunbeam Panini Maker at Target which isn't too bad, so I thought about it, and then looking at them, I discovered they look a lot like my little George Foreman Grill that I already have.George Foreman Grill w Bun Warmer Super Cool!! So I am in business.
Now the recipe ideas are endless and some even kid friendly!!
Make these tasty panini with just five ingredients

My recipe TODAY for Panini sandwiches is
Turkey and Cheese Panini


makes 4 sandwiches
 1 Loaf Bakery Fresh Wheat Bread
 1/4 cup Horseradish Sauce
 1/2 pound thinly sliced deli roasted or smoked turkey
 8 thinly sliced red onion slices
 4 (3/4 oz.) slices Colby-Monterrey Jack cheese


Heat closed contact grill or panini maker 5 minutes.
Meanwhile, on cutting board, spread bread with Horseradish Sauce
Spread 1 tablespoon sauce on each of 4 bread slices. Layer turkey, onion and cheese over sauce. Top
with remaining bread
Place 1-2 sandwiches on grill, depending on your grill size;close grill. Cook 2 to 3 minutes or until golden brown and cheese is melted.
Repeat with remaining sandwiches. If desired, serve with tomato wedges. ENJOY

Tuesday, May 27, 2014

Creamy Tuna Noodle Supreme Casserole w/Fried Onion Topping

This a family Favorite and goes way back in this Family, I like to make it creamy
and top it with the Fried Onions. Delish, Enjoy Good Food Here
Serves 3-4

What you Need:
16 ounces dry fettuccine pasta
3 (6 ounce) cans tuna, drained
1 medium onion, diced
1 (15 ounce) bag frozen peas, thawed slightly
1 (16 ounce) jar Alfredo-style pasta sauce
1 can of cream of Mushroom soup
1/.2 Cup of Parmesan Cheese, grated
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 Can of  French Fried Onions for topping

Bring a large pot of lightly salted add 1 tsp olive oil to your water bring to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
In a large saucepan over medium heat, saute onions in butter, then combine tuna, peas, Alfredo sauce, soup, Parmesan Cheese, garlic powder, oregano, and basil; mix well.
Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; top with fried Onions and serve.

Banana Walnut Muffins

I got a yearning for Banana Walnut Muffins today and so I went to Baking
Let me say for this recipe I used part white and part brown sugar and some real butter, and
Mmmm these muffins turn out Moist and Delicious, I will have to admit that I almost ate 3 muffins at one sitting. HAZARDOUS! Try Some! Enjoy Good Food

What you Need in the Kitchen:
1 2/3 c all purpose flour
3/4 tsp salt
1 3/4 tsp baking soda
3/4 c and 4 teaspoons of butter
1 c white sugar
2/3 c Brown sugar
1 2/3 c mashed overripe bananas
3 eggs beaten
3/4 c and 4 teaspoons chopped walnuts

How to Make them:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two Muffin Pans, I used 1 jumbo pan and 1 regular muffin pan.

SIft the flour, salt, and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Mix in the bananas, eggs, and walnuts until well blended.

Pour the wet ingredients into the dry mixture, and stir until blended. Divide the batter evenly between the two loafs.
Bake for 20-30 minutes in the preheated oven, until a knife inserted into the crown of the muffin comes out clean. Let them cool in the pans for at least 5 minutes, then turn out onto a clean towel upside down, and cool for 5 minutes upside down, then place on a plate right side up and cool completely.

Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for two hours or more before serving. TIP: Do not taste or cut the loaves in advance.

Want some good tips on making great Muffins? Check out my Muffin Tips

Muffin Tips-Perfect Muffins Secrets!

I like making muffins, but they can be difficult at times, and have a mind of their own about baking just Right. 

I found this along the way and it helps answer questions on what went wrong with the Muffin.
When buying a muffin tin, select one with a dull metallic color. There are so-called professional muffin tins that are very heavy and nearly black in color. Darker tins absorb more heat and cooking time must be reduced - usually by 25 degrees. An average-Joe everyday muffin tin increases your chances of muffin success since the majority of reliable recipes were created in similar tins.

When combining wet and dry ingredients, never over-mix the batter - 10 to 15 strokes is usually all you need. The end result of over-mixing is a course, tough texture. Wet and dry ingredients should be mixed separately and thoroughly before combining. For most muffin recipes, sugar is considered a wet ingredient. While it might feel wrong, it's better to have batter with a few dry spots than to have over-mixed batter. The dry pockets will have plenty of time to mingle with the liquid components in the oven.

The consistency of most muffin batters should be like a less-sticky cookie batter - such that two spoons are required to get the batter into the tin. Too much liquid in the batter will create uneven muffins. Excess liquid will bubble to the surface and play all sorts of havoc on the final product.

Fill each muffin cup about 3/4 full with batter. A muffin needs room to do its thing. It's tempting to fill each cup to capacity in hopes of getting the perfect domed roof muffin top shape. But that very often results in muffins sticking together at the top of the tin and over-cooked muffin tops.

Some recipes will advise you to fill any empty muffin cups 1/3 full of water before placing the tin in the oven. This is bad advice. It's meant to prevent your muffin tin from warping. More than likely, you'll splatter yourself with intensely hot water before your cookware ever warps. If your muffin tin is warping, you have a bad muffin tin.

To make larger or miniature muffins from a batter meant for standard-sized muffins: cook larger "Texas-sized" muffins a bit longer than the stated cooking time. Cook miniature muffins a bit less. Check all-sized muffins 5 minutes before the timer goes off. Many factors can effect your cooking time, including, the size of your oven, the color and thickness of your muffin tin and the consistency and color of your batter.

Always place your muffin tin in the center of an oven rack positioned in the center of the oven. Muffins closer to the oven wall will cook more quickly than those in the center. Some cooks may advise you to turn your muffin tin midway through the cooking time. If there's sufficient space between your muffins and the oven wall, this is not necessary, and it's best not to disturb your muffins and cause a quick temperature flux by opening the oven door.

Let finished muffins (with no toppings) cool upside down. While the muffin tin is still hot, place a dry kitchen towel over the top of the muffins and gently flip to turn the muffins out on to the counter. According to celebrity food expert Alton Brown, this will create a bit more volume as the weight shifts. If a muffin doesn't want to come out, try tapping the bottom of the tin a couple times with a spoon. If that doesn't work, try placing the bottom of the muffin tin on a wet towel for a couple minutes.

Lesson 2: Muffin Troubleshooting

Muffin Problem:Probable Cause:
Too DryOver-mixed batter
Over-cooked (too hot and/or too long)
Too much flour / not enough liquid
To OilyToo much oil
To WetToo much liquid in batter
Too much liquid in additions such as berries
Uneven ShapeToo much batter in muffin cups
Too much liquid in batter
Oven too hot
Sunken In the MiddleToo much liquid in the batter
Too many additions (like berries or nuts)
Oven too hot
Brown On Top /
Not Cooked Through
Oven temperature too hot
Too much batter in cup
Oven rack not centered in oven
Didn't RiseNot enough leavening agent
Oven temperature too low
Sticking To PanNot enough grease on prepared tin

Lesson 3: Tips To Make A Muffin Healthier

When it comes to healthy ingredient substitutions, the nature of the original recipe will determine success or failure. If you try to turn a Decadent Double Chocolate Muffin into a healthy creation, you'll end up with a muffin with a split personality. On the other hand, a Banana Walnut Muffin already has an earthy, healthy character whose flavor may benefit from healthy substitutions. Experiment for the sake of health. But remember the health of the organs that makes you most happy. Ewwww. gross. I'm talking about your taste buds.

Here are a few healthy substitutions you might wish to try:

Substitute two egg whites for one egg in recipes that call for a single egg. For a lighter texture in the finished muffin, beat the egg whites until stiff peaks form and fold the egg into the combined batter.

Replace up to half the flour in a recipe with whole wheat flour. This will impart a "healthy" taste and a course texture to a muffin. This replacement is only recommended for muffins with an already-healthy or rustic quality.

You can replace whole milk with low-fat milk or even no-fat milk. This substitution rarely hurts the flavor of the end product.

Substitute canola oil and applesauce for butter. Replace the amount of butter with 1/4 canola oil and 3/4 applesauce. (i.e. 1 cup of butter would be replaced by 1/4 cup canola oil and 3/4 cup applesauce).

Substitute 1/2 of the sugar in a recipe with honey. To do this, you should reduce the liquid in the recipe (usually milk or water) 1/4 cup for each cup of honey used. You'll also want to reduce the cooking temperature 25 degrees as the honey will cause the muffin to brown sooner than sugar.
Lesson 4: Think Of Muffins As Friends (An Essay By Mr Breakfast)

I think of muffins as my friends.

I treat them as I would treat my old college roommate Spiff or my non-sexual (with me) female friend Laura. When I show affection to friends, there a subtlety involved. I don't tongue kiss my friends. I don't "dry-hump" my friends. But if my affection is expressed in a lighter more casual style, that doesn't lessen the fact that I love my friends. Or in this case, love my muffins. Love your muffins. I promise they will love you back.

1) Good Muffins And Good Friends Are Made Of Quality Stuff

Start with good ingredients. If you're a little concerned your cooking oil is old, get new oil. If your flour smells a touch like the items in your pantry, get new flour. Frozen berries with ice caked on them are freezer burned. Ditch them. Don't try to get away with using second-rate ingredients. Both your friends and your muffins know when you're up to funny business.

Quality ingredients make quality products. You'll find that sentence in nearly every article I've written. You'll also find it as the hidden subtext in any greeting card I've ever sent a friend. I don't hang with losers. My friends are quality people. Somewhere along the line, they picked up the right stuff. As a friend, you like to think that you contributed some of the ingredients that make your friends great.

2) Respect The Complexity Of Your Muffins And Friends

Select a good recipe and follow it as closely as possible. When using the internet to find a muffin recipe, add the word "review" to your search� ala "pumpkin spice muffins review". It's important to see what others think of a recipe before you try it. Remember: the quickest way to loose friends is to try to change them in ways they're not prepared for.

Treat building block ingredients (flour, liquids, sugar, butter, oils, eggs, leaveners, etc) like your friend's body. You don't mess with your friend's guts, and you shouldn't stray far from the recipe where these ingredients are concerned.

Flavor ingredients (cinnamon, vanilla, chocolate, berries, nuts, etc) are best looked at like you're friend's clothing or accessories. A new silver necklace may look wonderful with your friend's white sweater, or it may clash. It's matter of common sense and personal taste. Respect your friend's basic style and you will rarely go wrong with little gifts of added flavor.

Naturally, we like to see our friends healthy. Or do we? Remember this story when it comes to muffins. When my friend Spiff got off booze, he was a better person. BUT, I could no longer take him to bars and rowdy parties. I know for a fact that I'm better off hanging out with my more sensible friend, but at what cost? So too will your muffins loose a little of their fun at the expense of healthy substitution.

3) Give Your Muffins And Friends GENTLE Affection

When you show affection to a lover or certain breads, anything goes. You get your hands in there; you're excited, sometimes even spastic. And that's okay. But for a friend, there's more decorum. When the time comes to mix the dry ingredients with the wet ingredients of your muffin batter, relax. Ten to twelve stir/fold stokes is all you really need. When flour mixes with liquid, gluten results and if too much gluten forms, you're muffin will be tough and chewy.

Imagine showing too much affection to a friend. It would throw them off. In essence, they would get tough and build a defense toward your overpowering advance. In these cases, there are only two possible outcomes: 1) You loose a friend; or 2) You throw caution to the wind, dollop the batter into loaf pan and make a hearty quick bread from your muffin batter.

4) Keep An Eye On Your Friends And Your Muffins

The cooking time for a muffin recipe is a relative thing. If the recipe states "25 minutes", read that as "20 to 30 minutes". Factors such as batter consistency, oven size and placement of the tin within the oven can all effect the cooking time. Five minutes before you expect your muffins to be done, puncture one of the muffins in the center with a toothpick. If it comes out free of batter, your muffins are done. Take them out of the oven... you just saved them from burning.

The friendship moral: If you suspect your friends are in hot water or feeling burnt out, ask them about it. Do all you can to pull them out of life's proverbial oven and put them someplace cool (like a trendy coffee shop or a hip bar).

5) Enjoy the Time You Spend with your Friends and Muffins

When I'm about to hang out with my friends, I get excited about it. The anticipation of having fun is fun in itself. The fact is that most muffins taste best after they've set out for a couple hours after baking. They have a chance to relax and the flavors meld and become smoother. As much as you want to slather butter on a warm muffin, resist the temptation. Take an hour and look forward to it. I promise it'll taste that much better for your patience.

Lastly, make the time you spend with your friends and muffins quality time. It's fun to rush around with your muffins and friends, but you really get the true flavor of your friends in quieter more contemplative moments. Take the time to focus on your friends and muffins. Make some coffee. Put out jam and softened butter.

From "Friends" - An obscure song by The Police
(1980; B-Side To "Don't Stand So Close To Me"; Written By Andy Summers)

"People say that what you are is only what you eat
And my friends become a part of me, oh well, it's then that life's complete
To know you is to eat you, the act of love supreme
Each one of us inside himself can appetise the dream."

Grilled Cajun Herb Corn and Herb Butter

Grilled Corn on the Cob is a Must Have Food during the Grilling Seasons if you like Me. See My Cajun Herb Butter Spread Recipe Below**

According to archaeological evidence, corn has been cultivated for at least seven thousand years. And
because it hybridizes so easily, there are more varieties of corn than any other crop species. In 1948,
plant scientists in Florida, the nation's largest fresh sweet corn producer, discovered a "supersweet" corn
gene, producing corn with a higher sugar content that stayed sweet and fresh longer.The corn is perfect for
this salad, and you'll find it in your supermarket now. So, as you're planning for the weekend, remember to
pick up corn, as well as the ingredients for Herb Butter, which will add a gourmet flair to the feast. Herb
butter will keep for up to 1 week in a tightly closed container in the refrigerator.

To grill sweet corn, lightly brush husked ears with butter or oil, such as olive oil. Grill, turning once
or twice, until hot and some kernels turn golden, about 7 minutes. Then after the corn is Done, add one of the Herb or Cajun Herb Spreads on your corn and Mmmm Enjoy


Makes ½ cup
½ cup unsalted butter, at room temperature
1 tablespoon freshly grated Parmesan cheese
1 clove garlic, minced
2 teaspoons minced fresh flat-leaf parsley
2 teaspoons snipped fresh chives
2 teaspoons snipped fresh dill or ¼ teaspoon dried dill
Dash of ground white pepper

Beat the butter in a small bowl with an electric beater until it is light and fluffy. Use a rubber spatula
to fold in the remaining ingredients.
Substitute other fresh herbs (up to 4 teaspoons), such as basil or thyme, for the chives and dill weed.
Now this is My Favorite Spread for Corn on the Cob these days. I'm also using it for Breads and other veggies now too!!
Here is a spread that I really like on Corn on the cob
You could also use it as a spread on french bread too

**Cajun Herb Corn Spread:

What you Need:
2 Tb mayo or miracle whip(your preference)
2 Tb butter melted
2 Tb Parmesan Cheese, grated
1 tsp powdered garlic
1 tsp dill or your favorite herb

What you do:
Melt butter first, then add miracle whip or mayo, and blend then add garlic powder and your choice of
minced herb and spread over hot grilled corn on the cob, or stir some into your veggie dishes.

Sunday, May 25, 2014

Over the Top Nachos

These nachos can be served as a meal, but all the good stuff makes for a great appetizer or snack while watching a game or a quick lunch for your family and friends. Plan on making lots, they're really good! Serve with sour cream, salsa, and guacamole.

1 pound ground beef
1 onion, finely diced
salt and pepper to taste
1-2 TB Taco Seasoning(I make My own)
2-3 cups shredded Cheddar or Taco Blend Cheeses
1 (16 ounce) can refried beans
1 can Ripe black Olives, drained
1 1/2 Cups of Velveeta, diced
1/2 Cup of Milk
1 Can Rotel type tomatoes, drained
1 Onion diced for topping
3 Roma Tomatoes, diced for topping
1 (14.5 ounce) package tortilla chips
1-5 fresh jalapeno pepper, sliced

In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
Add taco seasoning and 3 tb Water, stir to mix.
In A sauce pan place Diced Velveeta and milk and cook over low heat till melted and keep from burning by stirring often, when melted add drained can of Rotel and stir.
Arrange chips on a platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange tomatoes, jalapeno peppers, onions, and black olives on top.
Finally pour Melted Cheese Sauce over all and Enjoy!!Serve immediately.

Chicken and Steak Fajitas

 When having Fajitas is it hard to decide what kind you want? WHY not try these, chicken and steak
They are a mixture of Goodness you will want to repeat often. The sauce is a little spicy but Oh So Good

I small can of el pato sauce
1/2 cup orange juice
1/4 cup extra-virgin olive oil
2 large limes, zested and juiced
1/4 cup agave nectar or 3 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon kosher salt, plus extra for seasoning
2 large onion sliced
2 green peppers sliced
1 red pepper sliced
1 whole garlic diced
4 boneless and skinless chicken breasts sliced into strips
1 (12 to 16-ounce) skirt or flank steak sliced into strips
Shredded Cheddar Cheese
Sour Cream, Black Olives, your favorite toppings
Serving suggestion: corn or flour tortillas, warmed

In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Drizzle Olive Oil in a Large Skillet and Heat till sizzling hot.  Remove the meat from the bag and season with salt. Reserve the marinade.

Put Chicken and Steak into Large Hot Skillet and cook till done. Toss onions, peppers and garlic into Chicken and Steak Mixtures and cook till tender. Allow the meat to rest for 10 minutes before slicing.

Meanwhile, put the marinade and add can of el pato sauce in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened.
Pour the cooked marinade over the chicken and meat and toss until coated. Serve the meat in warm tortillas. TOP with cheese, olives, sour cream and any other toppings you like.

To warm the tortillas, set a burner to medium heat. Using tongs, put a tortilla directly over the flame until slightly charred, about 20 to 30 seconds. Flip the tortilla and cook on the other side. Keep the tortillas warm in a tortilla warmer or wrap in a clean towel until ready to serve.

Sunday, May 11, 2014

Almond Joy Cupcakes

I have a son in law who likes Almond Joy Candy Bars, so for his birthday I decided to make him
Almond Joy Cupcakes, yeah I'm making points and I like it ;)
Enjoy Good Food

What you Need:

1 box of German Chocolate Betty Crocker cake mix (See my baking directions below)
4 eggs
1 1/4 cup milk(instead of water for cake mix)
1/4 -1/3 cup of oil
3/4 cup of almonds
1 tbsp coconut extract
1 cup of coconut

1 Can of Coconut Pecan Frosting or make your own

How to Make it:
Heat oven to 350 degrees and I line my cupcake pans with paper liners
I then followed my cake mix recipe but I added 4 eggs and used milk for the water and add the oil as it says. I added in my 1 tbsp of coconut extract, coconut and the almonds into the batter and stir it up
Then I chopped up my almond joy candy bars into small pieces, then dust them in 1 TB of flour(so they don't all sink in the batter) add this to the cake batter and stir gently.
Fill cupcake liners with 3/4 batter each I got 24 cupcakes. Now that was easy.

After you cupcakes are baked and cooled, you can frost them. I did use ready made frosting this time
but you can make you own if you have time.

Serve and Enjoy!

add chopped almond joy candy bars to the top of each cupcake for a the almond joy lover
in your house

Monday, May 5, 2014

Sweet Italian Sausage Burgers

If you like Sweet Italian Sausage you have to try it made into Burgers, the taste is extraordinary 

What you Need:
1 pound of lean ground beef
1 pound of Italian sausage
1 cup of Italian seasoned bread crumbs
3 cloves of garlic, put through a garlic press
2 eggs, lightly beaten
1 cup of grated Parmesan cheese
Garlic-basil mayo (recipe follows)
8 hamburger buns

How to Make them:
Mix the first six ingredients together thoroughly.
Shape the hamburger mixture into 1/2 to 3/4" thick patties.
Grill the burgers to an internal temperature of 155 degrees Fahrenheit.
Serve on grilled hamburger buns or ciabatta rolls with garlic-basil mayonnaise.

Garlic-Basil Mayonnaise

This flavorful mayonnaise is perfect for Italian burgers. It can also be used in sandwiches and burgers - anywhere you'd like a little kick in your mayonnaise. You can make the mayonnaise fresh (below), or simply mix minced garlic and minced basil into regular mayonnaise.
What you Need:
2 cloves of garlic
1/4 cup of fresh basil
2 egg yolks
1/4 teaspoon of salt
4 tablespoons of red-wine vinegar
1-1/2 cups of lite olive oil
How to Make it
Place all of the ingredients except for the olive oil in the bowl of a food processor fitted with a metal cutting blade.
Process until everything is well blended and the garlic and basil are finely minced.
While running the processor constantly, drizzle the olive oil into the processor - first a few drops at a time and then in a slow, steady stream as the mayonnaise starts to emulsify.
To save the mayonnaise, store it tightly covered in the refrigerator. The mayonnaise will keep for four to five days in the refrigerator.
 Enjoy Good Food

Fancy Funnel Cakes

So I went to a carnival just the other night and they were selling funnel cakes drizzled in syrup, powdered sugar and whipped cream, delightful right? well I took just a bite of my daughters, and today I got a craving for one, so I got out the ingredients and cooked my own up. They turned out delightful and delicious
You should try them, and Enjoy

What you Need:
3 large EGGS
1/4 cup Sugar
1 teaspoon Vanilla
2 cups milk
3 2/3 cups Flour
1/2 teaspoon Salt
2 teaspoon Baking Powder
Vegetable oil
Strawberry Syrup or your favorite toppings, there are all kinds of ideas here, chocolate, butterscotch, berry, blackberry, oh so many
Whipped Cream for topping

How to Make them:
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.

Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom. You can use an electric Fryer if you have one I set it at 350

When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.

Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well.
Top with cinnamon sugar or powdered sugar, your favorite toppings and don't forget the whipped cream

Sunday, May 4, 2014

Marinated Cucumbers, Onions, and Tomatoes

Creamy and Zesty together So yummy and healthy!! 

What you Need:
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/2 cup Plain yogurt
2 tablespoons lemon juice
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

How to make it:
First slice your cucumbers (I leave part of the skin on my cucumbers)and onions thin, then add tomatoes
Mix your next ingredients together, then pour over sliced veggies
Refrigerate at least 2 hours before serving

Caramel-Pecan Brownies

Do you like Brownies, moist chewy Caramel Pecan Filled Brownies are so good You really should try these
Enjoy Good Food

What You Need
4 squares BAKER'S Unsweetened Chocolate
3/4 cup  butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 pkg.(14 oz.) KRAFT Caramels
1/3 cup whipping cream
2 cups  PLANTERS Pecan Halves, divided

How to Make them:
Preheat oven to 325
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until well blended. Spread half the batter into prepared pan.
BAKE 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Stir in 1 cup nuts.
SPREAD caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Lift brownies from pan with foil handles before cutting into squares.


Here's a great delicious way to cook up those bratwursts when you want a really tasty bratwurst
Serves 6
What you Need:
6 Fresh bratwursts
1 12-ounce can beer (not dark beer)
1 medium onion, Chopped
6 Peppercorns
4 whole Cloves
6 Hard Rolls

How to Make it:
Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin.
Serve in hard rolls with your choice of condiments, we like it all

Balsamic Glazed Steak

What you Need:
1 (3-pound) London broil or any inexpensive Steak
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup balsamic vinegar
1 tablespoon packed brown sugar
1 garlic clove, smashed and peeled
1 bay leaf

How to Make it:
Preheat the broiler and line a rimmed baking sheet with foil.

Season the meat with the salt and pepper. In a large skillet over low heat, combine the vinegar, brown sugar, garlic, and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.

Put the meat on the baking sheet and slather it with the glaze. Broil the meat 4 inches from the heat until it reaches the desired level of doneness, about 4 to 5 minutes per side. Remove from the broiler to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer it to a serving platter.

Cook's Note: When using the broiler, crack the oven door open so the meat does not burn.

Mrs Fields Lemon Poppy Seed Cookies

 Categories: Cookies
      Yield: 1 servings
 What you Need:
2 c All-purpose flour
1/2 ts Baking powder
1 1/2 ts Freshly grated lemon zest
1 ts Ground coriander
2 TB Poppy seeds
1/4 c Salted butter; softened
1 c White sugar
2 lg Egg yolks
1 lg Egg
1 1/2 ts Pure lemon extract

How to Make them:
Preheat oven to 300-degrees F. In a medium bowl combine flour, baking
soda, lemon zest coriander and poppy seeds. Mix well with a wire whisk and
set aside.
In a large bowl cream butter and sugar with electric mixer at medium
speed until mixture forms a grainy paste. Scrape down side of bowl, then
add yolks, egg and lemon extract. Beat at medium speed until light and
fluffy. Add the flour mixture and mix at low speed just until combined. Do
not over-mix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
apart. Bake for 23-25 minutes until cookies are slightly brown along edges.
Immediately transfer cookies with a spatula to a cool surface.

Cilantro-Lime Garlic Chicken and Avocado Salsa

Take a Smell of this Cilantro Lime pungent cilantro-lime garlic marinade and you wont be able to wait to eat
Serve with your favorite rice.

What you Need:
2 tablespoons minced fresh cilantro
4 tablespoons fresh lime juice
4 tablespoons olive oil
4 cloves garlic minced
1/2 teaspoon sea salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper(optional for heat)
1/.2 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

How to Cook:
To prepare chicken, combine first 8 ingredients in a large bowl; toss and let stand
30 minutes or overnight. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly
with 1/4 teaspoon salt and a dash of paprika Heat a grill pan over medium-high heat. Coat pan with cooking
spray. Add chicken to pan; cook 6 minutes on each side or until done. Or Grill until chicken is done

To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a
medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Cilantro and Coriander come from the Same Plant but....did you know

Many people think that Cilantro and Coriander are the same thing but there is a slight difference. They both come from the same plant but the leaves are called Cilantro and the dried seeds are known as Coriander. But taken as a popular herb or spice, they are both popular in many parts of the world.
Cilantro is the Leaves
Coriander is the Seed
Traditionally Cilantro is used in many dishes such as Mexican salsa and guacamole. Salsa wouldn't be salsa with out Cilantro. I don't think I have ever had a good Salsa that did not have that familiar taste of Cilantro. I really Prefer a Mango Cilantro Salsa.
Cilantro also complements seafood, especially a more oily fish like salmon or tuna. With lighter white fish, I find that the Cilantro has a tendency to overwhelm the fish a bit. Cilantro is also popular with certain chicken dishes with Caribbean jerk chicken coming to mind.
Cilantro is not limited to the Latinos. The Greeks do a spaghetti sauce with Cilantro and spinach which is wonderful, especially when finished off with a few Ouzo's around 2am when the Greek restaurants are just getting a full head of steam.
In Asia and the Far-East, Cilantro is found in chutneys and in salads. My favorite from this grouping would be Tabbouleh which is a Lebanese/Turkish salad which includes lemon juice, olive oil and spring onions.
I feel it is best to use only fresh Cilantro! It is inexpensive and can be found in most supermarkets that carry fresh herbs. 
Coriander, which is the seeds of the plant, are used in the same types of dishes as Cilantro but Coriander does have one unique use. It is one of the ingredients in a German beer known as Witbier (white beer). The beer is popular in the summer time in Germany and lately some fruit flavored variations have sprung up in Belgium and Holland
Since Coriander comes from the dried seeds, it has a shelf life and sells as a prepared bottled spice. This makes Coriander the choice when you are looking for that particular flavor in a soup or a casserole that is going to be cooked.

For Recipes using Cilantro try my Cilantro-Lime Garlic Chicken with Avocado Salsa
For Recipes using Coriander try my Mrs Fields Lemon Poppy Seed Cookies