Sunday, February 22, 2015

Cinnamon Streusel Apple Cider Muffins



These are yummy and easy to make and they look so tasty, mix some up for breakfast or snacks
Enjoy Good Food

Makes
12 regular or 6 Jumbo Muffins
What you Need:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 Apple diced small(your choice)
3/4 cup apple cider or 3/4 cup apple juice
1/4 cup cooking oil

Streusel
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons cold butter


How to Make it:
Preheat your oven to 350°
FOR STREUSEL: Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry blender. Set aside.

FOR MUFFINS: Lightly oil twelve 2 1/2-inch muffin cups or line with paper baking cups; or 6 Jumbo Muffin Cups set aside. In a medium mixing bowl stir together flour, granulated sugar, baking powder, and salt. Make a well in the center. In a small mixing bowl combine egg, apple,apple cider, and oil; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.).

Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel.

Bake in a preheated 350° F oven until golden brown, about 20-25 minutes. Remove muffins from pans; cool slightly on racks.

Turkey 3 Bean Chili


This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!

what you need:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey
1/2 cup chicken broth(or water)
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can pinto beans, drained
1 (8 ounce) can tomato Puree
3 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt
Pepper to taste

Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
Add the beans, chicken broth, green chilies, tomatoes, and tomato puree; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the flavors simmer together, about 20 minutes.

Venison Stroganoff


If you are lucky enough to get some Venison(deer)meat you should try this easy and quick recipe with some ground meat, it's another way to enjoy Good Food

what you need:
1 lb ground venison
1 onion diced
3 cloves of garlic diced
1 large can cream of mushroom soup
1/2 cup sour cream
1/2 teaspoon mustard powder
salt and pepper to taste
1 8 oz package egg noodles

How to make it
In a large skillet pour about 3 tb olive oil(or your choice) heat up skillet, when hot
toss in onions and garlic and saute in pan until lightly browned.
Pur water on to  Boil for egg noodles and cook as directed!
Once these are done add your ground venison chop your meat up into pieces as it cooks as chunky as you want it and cook until done, season this mixture with salt pepper and mustard powder
Next add in your can of cream of mushroom soup and stir to mix, let this simmer on low for about 10
more minutes stir occasionally.
Remove from heat gently stir in sour cream and serve over cooked noodles

Thursday, February 19, 2015

Caramel and Chocolate Crunch Bars




​​Oh these are so chewy and crunchy good with that Oh so Good Caramel deliciousness
Try these bars and Enjoy Good Food

​what you need
4-1/2 graham crackers
1 Pkg. (11 oz.) KRAFT Caramel Bits
2 Tbsp. Milk
1/2  ​Cup PLANTERS COCKTAIL Peanuts(or Cashews)
1/2  ​Cup JET-PUFFED Miniature Marshmallows
1/2 ​Cup coarsely crushed pretzels
1 ​Pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted


​how to Make it
LINE 8-inch square pan with foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.

MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 2 min. Or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.

REFRIGERATE at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

Sunday, February 15, 2015

Balsamic Garlic Sauteed Mushrooms



These literally go with... everything! Chicken, Steak, Lobster, Fish...Try My Lobster Recipes Here

8 ounces small to medium sized fresh white mushrooms
1 tablespoon butter
1/2 cup thinly sliced onion/shallot (1 medium or about 2 ounces)
2-3 cloves garlic, minced Salt and pepper
2 teaspoons Balsamic vinegar
2 teaspoons chopped fresh herbs (Your choice, I used: chives, parsley, oregano)

How to cook them:
Pre-heat your skillet over medium heat. Add butter and melt until bubbly. Add shallot and cook about 1 minute until softened, then add the garlic and cook 1 minute longer.
Add mushrooms and turn the heat up to medium. Cook mushrooms until they are starting to brown at the edges and some of the moisture is released and cooked off. Sprinkle with a little salt, pepper. Stir in the vinegar.
Add the Balsamic Vinegar to the pan and cook mushrooms for about 7 minutes.  A double recipe will take a little longer. Mushrooms should be browned and moist but not wet. Sprinkle with herbs and serve.

How to Cook Delicious Lobster at Home



Why pay the Prices of Restaurants for Lobster, cook it at home and surprise yourself how good it is and it's really easy. Remember to get some Real butter for this.
Enjoy Good Food
I like to serve Lobster with Garlic Potatoes, salads, and Balsamic Garlic Mushrooms
Get those recipes here too.

What you Need:
Lobster Tails, or Whole Lobsters if you can find them
Real Butter
Lemon or Lemon Juice if you like
Olive oil
paprika
salt, and pepper
dill. if you like
How to Cook it:
You have a choice here so Read first then decide if you want to
Broil, Bake, Grill, Boil or Pan Sear your Lobster

Prepare your lobster tails for cooking. If the tails are frozen, you'll need to thaw them out before you cook them. (You can cook them frozen in a pinch, but they won't be as tender). When the lobster tails are thawed, you should easily be able to touch the head of the lobster tail to the end of the tailflap.

To thaw:
Put them in the fridge for 10 hours or so. If you plan ahead, this method of thawing is the most effective.
Place in cold, not hot, water, for 30 minuted to an hour. Change the water every 15 minutes so that it doesn't get progressively colder as the lobster thaws.
As a last-choice, but not really recommended, thaw them in the microwave on defrost. Be very careful if you choose this method, because you don’t want them to start cooking in the microwave. Only defrost one minute at a time.
Remove the meat from the shell or cut the shell for ease of cooking.
IF you don't want to remove the lobster meat from the tail, then skip this step. How you intend on cooking the lobster could affect how you prepare the meat and whether or not you remove the meat from the tail:


Broiling or baking
Let the meat "piggyback" on top of its shell. This is where you cut all but a tiny bit of the meat out of the shell, lift it up, and then place it on top of the shell. Makes for quicker baking and a really pretty presentation! See more below.
Set the oven to 375° F (190° C).
Prepare the meat by letting it "piggyback" on top of its shell. In order to do this, you shouldn't rip the tail meat completely from the tail. Instead:
Cut the shell lengthwise, with a knife or a pair of kitchen shears, starting at the head of the tail. Be careful not to cut completely down the length of the tail, leaving the tailflap (the very end of the lobster) and an inch of shell above it intact.
With your hands, pry the tail meat from the membranes in the shell. Start with the thickest meat at the head of the tail. Separate all meat from the shell except an inch or so near the tailflap.
Lift most of the meat out of the shell, close the shell under it, and let the meat rest on top of the shell. The tail meat should look like it's piggybacking on top of its own tail.
Cook the lobster according to the weight of the tail. Cook approximately 1 1/2 minutes for each ounce of meat.
An 8-ounce lobster tail would cook at 375° F for 12 minutes.
A 10-ounce lobster tail would cook at 375° F for 15 minutes.
A 12-ounce lobster tail would cook at 375° F for 18 minutes.
Just before the tails are done cooking, cook under the broiler for 1 or 2 minutes (optional). Put a pat of butter on each tail, place at least 6 inches (15.2 cm) underneath the broiler, and cook, but keep a watch on the lobster tail because they can burn quickly.

Grilling:
Cut the tail completely in half or leave the tail whole. Grilling usually involves high heat, in which case the outer shell actually protects the meat from overcooking. See more below.
Boiling: Most cooks prefer to leave the meat in the shell until the lobster is finished cooking. Then, if the cook desires, he or she can cut the top of the lobster shell to make eating easier. See more below.
Pan searing: Remove the meat from the shell entirely. You'll be able to adjust the heat settings, being able to cook just the meat. See more below.
Turn the grill on medium heat or set up a charcoal chimney if cooking with charcoal.
If using a charcoal grill, once the charcoal is fully lit, scatter them in your grill so that there is a hotter area and a cooler area. Having one uniformly hot area will make it harder to cook the lobster.
Cut the lobster tail in half, lengthwise, or leave in shell. If you've decided you want to cut the lobster in half, get a clean break so that you have two smaller halves of lobster for each tail. Leave the meat in its shell.
Brush the lobster tails with butter or oil and season appropriately. (see below) You might like to add lemon juice as well.
Grill on each side for 3 to 5 minutes. Start with the meat side down before flipping over to the shell side. You may need to cook the shell side a bit longer than the meat side for perfect doneness.
Make sure that the tails do not burn — if there are any flames on the grill, move the lobster away from them.
The tail meat is cooked when it's turned opaque and is no longer translucent.
Serve with Melted Butter

Boiling:
Bring 6 to 8 cups of salted water to boil in a large pan for approximately 4 lobster tails. Be generous with the salt, but not more than 2 TB
Leave the lobster in its shell. It's customary to leave the shell on the lobster if you're boiling it. The shell will help give it flavor and make sure the meat of the tail doesn't fall apart while cooking.
Drop the tails in the boiling water and turn down the heat to bring to simmer
Cook for about 1 minute per ounce of tail meat. For example, 10 oz. of tail meat needs to cook for 10 minutes. If you are cooking with 4 tails that each weigh 10 oz., don't cook the tails for 40 minutes; cook for 10 minutes!
If you are cooking more than 4, add a minute or two on top of the original cooking time.
Once the lobster is cooked, crack the shell open with kitchen shears to make it easier to eat (optional). You can also do this with a knife, but be careful not to break apart the lobster meat as you cut through the shell.
Serve with melted butter

Pan Searing Lobster Tail
Remove the meat from the tail by cutting lengthwise down the entire tail, but not cutting meat in half. Pry meat from its membrane gently. Gently pull out the meat it should come in one strip.
In a non-stick pan, heat 1 tablespoon of olive oil or butter over medium heat.
Place the tail meat in the skillet and cook approximately 3 minutes each side, depending on the size of the fillet. The second side might need a little less time to cook.
Lobster tail is finished cooking when the meat is opaque or no longer translucent.
Serve with Melted butter

To Season:
Seasonings I like to use on the lobster include:
Olive oil, paprika, salt, and pepper.
Lemon juice, salt, pepper, and dill.
Butter, salt, and pepper,


Serve with melted butter and lemon. YUMMY this is food so good you can't believe you made it homemade.



Thursday, February 12, 2015

Mexican DORITO Chicken CASSEROLE

This is an easy quick Mexican dish and your family will love it, even the kids
I like to mix my Doritos right into the dish so they soften as they cook the kids really like them this way.



what you Need:
2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1/4 cup Black Olives chopped
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)
Sour cream to top it off if you like
(Makes 4-6 Servings)


How to make it:
Pre-heat the oven to 350 degrees.
In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, Ro-tel tomatoes, and taco seasoning. Mix well.Gently Stir in black olives and Doritos to Mix
Spray a 2-quart casserole dish with Olive Oil Spray and add Your Chicken Mix then Top with cheese. You can add more crushed Doritos on top as well if you wish.
Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.



Monday, February 9, 2015

Gourmet Toffee Coffee

I like different Gourmet Coffee so I'm always experimenting with ingredients
Here is a favorite of mine I hope you try and Enjoy Good Food


Gourmet Toffee Coffee
what you need:
1 cup instant coffee
1 cup non-dairy creamer
1 cup brown sugar


how to make it
mix the ingredients and add 2-3 Tbsp. of the mix to one cup of boiling water. Adjust the amount of mix to your taste.


French Vanilla Creamer-Make your own Coffee Creamer

I'm a Coffee drinker and Tea and I like my Creamer, but I like to know what's going in my creamer so I've played around and found I can make my own. Here's one of my favorites but I also give you Variations to make too. Enjoy Good Food


French Vanilla Creamer

14 oz. milk (whole, low fat, or skim - you choose.)
14 oz. sweetened condensed milk
2 teaspoons vanilla
a mason jar (quart fits perfectly)

How to Mix it
Mix all ingredients in a jar. Shake until well blended.

Variations:

Add 1 Tbsp. cocoa and 1 tsp. almond extract for a chocolate almond flavor.
Add 1 tsp. almond extract and 1/2 tsp orange extract for cappuccino.
Add 1/2 tsp cinnamon and 1 tsp almond extract for amaretto.
Add flavored syrups to taste for additional flavors.

Thursday, February 5, 2015

Steak and Mushrooms Marinade

Nothing better than a good Steak for Steak Lovers like us, Right? Yes and the secret to good tasting Juicy Delicious Steak is the Marinade, this is also good on Mushrooms and Chicken and other Meats as well. I have also included tips on Cooking a Good Steak Just how you like it.

This makes 2 cups Marinade for 2-4 steaks

What you Need:
 1 cup ketchup
 1/4 cup cider vinegar
 3 cloves garlic, crushed
 2 teaspoons onion powder
 1/2 cup pineapple juice
 1 teaspoon crushed red pepper
 1 tablespoon natural mesquite flavor liquid smoke(optional)
 1 teaspoon cumin
 2 teaspoons dried oregano
 Honey, to coat
 2 rib eye steaks(any good steak works)
 Sea salt and pepper

How to make it:
 Whisk together the ketchup, cider vinegar, garlic, onion powder, pineapple juice, crushed red pepper, liquid smoke, cumin and oregano in a shallow baking dish. Put a layer of honey on both sides of the steaks and place the steaks in the marinade, tossing to cover both sides. Leave for 2 to 4 hours, remove from marinade and pat dry. Season with salt and pepper and grill or Saute to desired doneness.


Cooking Steak how you like it

Cooking
Heat the pan over a medium-high flame, and add a tablespoon of oil. Choose an oil with a high smoke point, such as grapeseed or olive oil. Place the steak into the oil-coated pan, ensuring the pieces of meat do not touch (if you are making more than one steak). When the meat hits the pan, you should hear a sizzling sound, which means the pan is hot and the perfect temperature to sear the steak.
For a one-inch steak, cook the steak for about five minutes, and turn it and sear the other side for about three minutes (for medium done).

Timing Variations
Steaks come in different varieties and different thickness. Both variables make a difference in cooking length and overall flavor. The average size of a steak is one inch, though there are thinner steaks, such as New York strips, or thicker steaks with bones, such as T-bones. Make adjustments to the cooking time based on the thickness of the steak. For example, when cooking a thinner steak (approximately one-half inch thick) on the stove, cook one side for three minutes. Then turn the steak and cook the other side for two minutes (for medium done). A thicker steak will take more time, approximately six to eight minutes on the first side and five on the second side. Add a few minutes if necessary, but you cannot reverse an over-cooked steak.

Place the spike point of the meat thermometer into the center or thickest part of the meat, being careful not to poke all the way through the steak. For rare steak (red in the center, with some pink) the internal temperature of the steak should be 140 degrees. For a medium steak (some pink in the middle, no red), the internal temperature should be 160 degrees. For a well done steak (no pink, all brown), the internal temperature should be 170 degrees.

Monday, February 2, 2015

Easy Oven Roasted Smoked Sausage and Potatoes


This is a fast and tasty dinner, serve with a side veggie and you have an awesome hearty meal on a night when you need Good Food done quickly



what you need:
1 package of smoked sausage, sliced into rounds(you can use turkey smoked sausage or any you prefer)
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
1 cup of grated sharp cheddar cheese

How to make it:
Preheat the oven to 400 degrees.
Line a large baking tray (with sides) with a strong sheet of foil,
and drizzle with a little bit of oil. Don't use too much oil here if you want the potatoes to brown nice. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large zip lock bag, then Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme.
Toss together until everything is evenly distributed. Pour this out onto the baking tray, and spread it out
as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so,
until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of
the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve
immediately with some tasty veggies.