Wednesday, May 13, 2015

Fresh Spanish Rice



Making Spanish Rice is easy with this recipe I make from fresh ingredients, it's so good, you will want to make it often, spice it up as hot as you like it. Serve it up with my Dijon Sour Cream Crispy Baked Chicken

What you need:
serves 4-6
2 cups Cooked Rice
1 green pepper, sliced or diced
1 onion sliced or diced
2 Jalapenos diced and seeds removed
3 Roma tomatoes, diced
1 teaspoon Garlic minced
1/2 teaspoon salt and pepper each
1/2-1 teaspoon Taco seasoning
1 can of Corn, drained
Fresh Cilantro torn into small pieces
1 small can Tomato sauce
1/2 cup taco sauce

How to make it
Cook your rice and when done set aside
In a Skillet, drizzle olive oil and heat up nice and hot, add green pepper, onions, jalapenos, garlic and tomatoes and cook till tender, then stir in your cooked rice and stir a few minutes till mixed, then add spices,tomato sauce, the drained can of corn and cook about 5 minutes add taco sauce and fresh cilantro, stir and serve.
Enjoy Good Food
try this recipe, link above

Dijon Sour Cream Crispy Baked Chicken



Boneless, skinless chicken breasts soaked in a sour cream Dijon Sauce then coated in Crushed Cornflakes and Baked, I made this tonight and put it with Fresh Spanish Rice

What you need:
1 cup sour cream
2 tablespoons Dijon mustard
2 cloves garlic, minced
1/2 teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup crushed cornflakes cereal
1 teaspoon onion Powder


How to Make it
Preheat an oven to 400 degrees F (200 degrees C). Spray a baking dish with Olive Oil
Mix the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.


Combine the cornflakes and  onion powder . Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the baking dish.

Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Monday, May 11, 2015

Real Cheeseburger Pizza



This is our recipe for Real Cheeseburger Pizza, we like cheese burgers with onions, pickles, and cheese and we love our pizza so this is the best of both wrapped together on fresh pizza crust, all homemade, Enjoy Good Food

What you Need:
Hamburger, cooked and seasoned  how you like
Onion sliced thin-we used Red
Shredded Cheddar Cheese
Grated Parmesan Cheese
Pickles
Tomatoes Sliced thin
Tomato sauce seasoned with Italian Seasoning
Any other toppings you like on your cheeseburger will work here
Pizza Seasoning if you have it

Pizza Crust
Ingredients
2 1/4 teaspoons active dry yeast(I use the one made for pizza)
1/2 teaspoon brown sugar or 2 tsp sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
3 tablespoons olive oil
3 1/3 cups all-purpose flour

Directions
In a large bowl, dissolve the yeast and sugar in the water, and let sit for 5-10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. If you use pizza yeast you don't have to do the next steps, Just roll out and press onto pizza pan or large cookie sheet.

If you use regular yeast proceed here:
Place the dough into a well oiled bowl, and cover with a cloth.
Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.

Top with sauce then meat, onions, Spread cheese over all then top with pickles and Parmesan cheese
and tomatoes and a few pickles on top, I toss a little pizza seasoning on top and you're ready to bake

Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.


Saturday, May 9, 2015

Make your own Chive Blossom Butter



I love growing herbs, and this is one of my recipes for Fresh homemade Chive Butter
You really need to try this at home.
You can use it to baste meats, cook steaks, mushrooms, veggies, and in several recipes like my
Stuffed Feta Cheese Mushrooms Here


Chive Blossom Butter

what you need:
1 lb. butter
1 cup finely snipped chive blossoms & new spring chives

How to make it:
Let butter sit at room temperature until soft. Whip until fluffy.
Thoroughly wash chive blossoms & new spring chives.
Snip blossoms & chives into very small pieces. (I use scissors.)
Mix thoroughly into butter , stirring until evenly distributed.
Store in refrigerator until ready to use. Can be frozen as well.
For garnish, place a whole chive blossom on bread and butter plates.

Stuffed Feta Cheese Mushrooms with Chive Butter



Try my Stuffed Mushroom Appetizer with Feta Cheese and Homemade Chive Butter, Serve these at your next party, Friends will ask for the recipe.


What you Need:
1 pound of fresh Mushrooms, stems removed and save
1 cup Italian Seasoned Bread Crumbs
1 small onion Diced
1/4 Cup Feta Cheese crumbled
Dash of Pepper
1/2 Cup Chive Butter (recipe Below)

How to make:
Clean mushrooms carefully by brushing off any dirt, do not get wet
Remove stems from caps and place in mixing bowl
Set caps in baking dish
Chop stems and add diced onion, bread crumbs, seasoning and mix
Fill each cap with stuffing mixture and if there is extra I just sprinkle over
mushrooms in baking dish, then top with Feta Cheese and softened Chive Butter
Bake in 350 degree oven for 25-30 minutes until golden brown and mushrooms will
be nice and tender.
Serve as Appetizer or with dinner. Enjoy Good Food

Chive Butter recipe is here







Loaded Scalloped POTATO Casserole


For years I have made my scalloped potatoes and the family loved it, well I decided it was time to change it up some and so here is my recipe for Loaded Scalloped Potatoes, I think you will find this a family favorite and you should take it to family get togethers too. Enjoy Good Food

Serves: 8-10
What you Need:
8 russet potatoes, sliced into ¼" slices
1 large onion sliced thin
salt and pepper
1 tsp garlic powder
1 1/2 cup shredded cheddar cheese
1 1/2 cup shredded monterey cheese
8 slices bacon, cooked and crumbled
2 cups milk
3 large eggs
fresh chives chopped fine
fresh or dried parsley, to garnish (optional)

How to Make it:
Preheat oven to 375 degrees. Spray coat a large 9x13 casserole dish with Olive Oil Spray.
Set aside.
Layer half of the potato slices in the dish, overlapping slightly. Top with sliced
Onions Season with salt and pepper, garlic powder
Sprinkle the cheeses on top of the potatoes and add
the crumbled bacon pieces. Add the other half of the potato slices on top
of the cheese.
In a small bowl, mix together the milk and eggs. Pour the mixture over top
of the potatoes. Sprinkle the herbs on top (optional).
Cover with foil and bake for 60 minutes, or until the custard is cooked
and set.Then uncover and cook till nice and brown
 Allow the dish to rest for 15-20 minutes before serving.


Fresh Salad with Mushroom,Tomatoes and Feta Cheese and Ranch Dressing



This fresh salad has lettuce, spinach, kale, tomatoes, avocados, mushrooms, and feta cheese, then I make homemade ranch dressing. Salads are oh so good and good food for you. Enjoy Salads often

What you need:
Lettuce shredded
Kale
Spinach
Sliced Red Onion
Avocado cubed
Mushrooms sliced
Any other veggies that you like in salad
Feta Cheese

How to Make it:
Toss salad greens together with sliced veggies and top with Feta Cheese, then add my Ranch Dressing Recipe Below and Enjoy

What you need for Ranch Dressing:
Best ranch you'll ever taste and its homemade. Large Recipe

What you Need:
1/4 Cup Black Pepper
1 1/2 Cups Parsley Flakes
1/2 Cup Garlic Salt
2 Tbsp Kosher Salt
1/4 Cup Granulated Garlic
3/4 Cup Granulated Onion
2 Tbsp Dill Weed

2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice


How to Make it:
Combine all ingredients, store in an airtight container.
Makes about 3 ½ cups of dry mix

To Make Dressing:
Whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts





Saturday, May 2, 2015

Ranch Potato Salad



Nothing better than potato salad when we get together for outdoor fun. This recipe is tasty and a new family favorite. The ranch gives it a new twist and just the right festive fun taste
Enjoy Good Food
Try this with my Deli sandwiches 


What you need:
5 lb. russet potatoes 
1/3 cup dill pickle juice 
3/4 cup light mayonnaise 
3/4 cup sour cream 
3/4 cup chopped celery 
1/2 cup minced red onion 
1/4 cup chopped dill pickles 
1/4 cup sliced fresh chives 
2 tbsp. chopped fresh parsley 
1 (1-oz.) package ranch dressing mix 



How to make it
Chill time: at least 1 hour 

Scrub potatoes and cut in half if large. Place in a large pot of boiling water and cook for 15 minutes or until tender when pierced with a wooden skewer. Drain, let cool slightly and peel. While potatoes are still warm, drizzle with pickle juice. Stir together remaining ingredients and toss with cooled potatoes. Cover and chill until ready to serve. 

Makes 12 servings. 

Tip! Boiling the potatoes with the skin on will prevent them from getting soggy. 

Sandwich Sauces



On those nights that we have sandwiches, or for lunch there is nothing better than making special sauces for your very tasty sandwiches. Make some today and Enjoy Good Food
Check out my recipe for potato salad here


Secret Special Sauce
You know that sauce that's served with everything....

what you need:
1 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon

Directions
Mix all ingredients well and store in refrigerator overnight.

Here is another sauce I like to use on sandwiches
~~***~~

This sauce is really good on roast beef like this deli sandwich we made and topped with this sauce

Dijon Sauce also good for dipping

What you need:
1 cup salad dressing or mayo(your preference)
1/2 cup dijon mustard
1-2 tablespoons honey

Mix together keep in the refrigerator and use as needed

Indian Fry Bread Fajitas


So I wanted to make Fajitas but I remembered I was out of Tortilla Shells and didn't want to run to the store, then come home and cook, so I got to thinking why not make Fry Bread Fajitas and so a new recipe is born. These are really delicious, warm homemade fry bread with fajita filling and topped the way you like.

Serves 4
What you need:
Fry Bread, recipe here
2 pounds of steak sliced in strips, marinated at least an hour(marinade recipe below)
3 green peppers sliced
2 large onions sliced
1 pound mushrooms sliced(optional)
1-2 teaspoons fajita seasoning(recipe here)
Olive oil
salt pepper to taste
toppings: sour cream, guacamole, tomatoes, chives


How to make it
First drizzle some olive oil in a skillet and turn up the heat , when hot, put your meat in pan
cook till pink, add salt and pepper; reduce heat to medium and add onions, peppers and mushrooms and simmer till all is tender, add seasoning and 1/4 cup water if you need to.  Turn down to low heat and simmer about 10 more minutes then serve with your choice of toppings.
Enjoy good Food


Fajita Meat Marinade:
Juice and zest of 6 limes
Juice and zest of 4 oranges
1/2 cup tequila (preferably Herradura Silver or Sauza Hornitos)
1/2 cup unseasoned rice vinegar
1/3 cup plus 1 tablespoon olive oil
4 garlic cloves
2 teaspoons dried red pepper flakes

Mix and pour over meat and refrigerate at least an hour up to overnight  and cook as above

Fajita Seasoning



This is a great recipe to make your own fajita seasoning. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.

What you need:
makes 3 tablespoons
 1 tablespoon cornstarch
 2 teaspoons chili powder
 1 teaspoon salt
 1 teaspoon paprika
 1 teaspoon white sugar
 1/2 teaspoon onion powder
 1/2 teaspoon garlic powder
 1/4 teaspoon cayenne pepper
 1/2 teaspoon ground cumin

how to make it
Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.

Indian Fry Bread



Fry bread is great for tacos, fajitas and other fillings, You can also enjoy Fry bread with various toppings such as honey, jam or hot beef. A simple tasty complement to meals. Try my Indian Fry Bread Fajitas here

Ingredients
2 cups all-purpose flour
(Traditionally it was made with 4 cups of Blue Bird flour
but you can use any Flour you prefer)
1 tablespoons baking powder
1 teaspoon salt
4 cups vegetable oil for frying
3/4 cup warm water
1 cup powdered sugar, as optional topping
1 cup honey, jam, or jelly as optional topping

How to make it
In the bowl of a food processor, mix the dry ingredients. Stir in 1 tablespoon of the oil and the water, and process until smooth. Turn out onto a lightly floured surface and gently knead until the dough is just elastic and comes together, but careful not to overwork. Shape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 1 hour.

Divide the dough into 12 equal pieces. Flatten each piece and roll into a 7-inch circle, making as thin as possible. Poke a hole in the center with the handle of a wooden spoon or your finger.

In a large saute pan or deep fryer, heat the 6 cups of oil to 360 degrees F. Slip the rounds 1 at a time into the hot oil and cook for 2 minutes, turning once with a long-handled spoon. Drain on paper towels and repeat with the remaining dough.

Sprinkle the fried bread with powdered sugar and drizzle with honey, as desired and serve.

Here are some Different Native American Cultures; each have Different Methods

CHEROKEE

1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk

Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.

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BLACKFOOT

4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying

Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides.

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CHICKASAW

2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk

Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.

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CREEK

2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt

Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.