Friday, September 22, 2017

Apple Cinnamon Crispy Roll Pie





This Apple Pie Dessert is warm, full of flavor, with the best of cinnamon crispy rounds and pie flavors together in one pan.

Makes a 10 x 15 pan full recipe
INGREDIENTS

For the dough:
5 cups all-purpose flour
2 teaspoons sugar
2 teaspoons salt
4 sticks unsalted butter, cubed and chilled
1 1/2 cups ice water

For the cinnamon swirls:
4 tablespoons butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon

For the filling:
4 pounds Granny Smith, or Gala apples, chopped into inch-sized pieces
2 tsp Lemon Juice
1/2 cup sugar
1 teaspoon vanilla
3 tablespoons cornstarch
1 1/2 teaspoon Pumpkin pie Seasoning(I make my own)
1/2 teaspoon salt

For the pie:
1 large egg, gently beaten
1/4 cup extra fine sugar

How to make it::

Make the pie dough: In a food processor fitted with the dough attachment, pulse
flour, sugar and salt until combined. Add butter and pulse until pea-sized
clumps are formed, approximately 6 times. Pulse in water until dough comes
together. This will go quick, don't overmix
Divide into 2 even balls, and refrigerate for at least an hour.

Make the cinnamon Crisps: In a medium-size bowl, mix butter, brown sugar and
cinnamon until combined. Set aside.
Roll out one chilled dough ball on a floured parchment sheet to approximately 12
by 16 inches. Spread butter mixture evenly across dough in a thin layer.
Starting from the bottom of the rectangle, roll up into a log. Cut approximately
60 circles out of the log and refrigerate until ready to top the pie. These are what my Grandma used to make out of leftover pie dough, if you never had these, they are a treat all on their own.

Make the pie filling: In a large bowl, combine apples, lemon zest and juice, sugar, vanilla, cornstarch, pumpkin pie spice and salt. Set aside.

Assemble the pie: Preheat oven to 425 degrees.
Roll out the other dough portion onto a 10 1/2 by 15 1/2-inch baking sheet
coated with flour. Fold dough around the edges of the baking sheet. Poke with a
fork to ensure even baking. Chill the dough for 20 minutes.
Fill the chilled dough with the apple mixture. Spread evenly. Top apples with
cinnamon circles, just barely overlapping and covering the entire top of the
pie.

Gently brush the tops of the cinnamon circles with egg wash and sprinkle
with turbinado sugar.

Bake pie for 10 to 15 minutes until top is golden. Turn the oven down to 350
degrees, and bake until apples begin to bubble underneath the circles,
approximately 45 more minutes. Remove from oven, and let cool slightly before
serving.
Pie will keep up to 5 days covered, but is best served fresh baked and warm.

Wednesday, September 20, 2017

Smashed Baked Potatoes



What's better than a baked stuffed potato? A Smashed baked Potato...WHY because when you smash them down you can add more toppings that stay on top. That's what makes these so good

What you need:
large baking potatoes 1 per person
cheese toppings that you like
sour cream
ranch dressing mix
butter
bacon bits or cooked crumbled bacon
parsley
chives or chopped scallions

How to make them:
FIRST bake your pototes or boil just till tender
Let cool a little, get out your toppings so they aren't so cold out of fridge
Once potatoes are cool down so you can handle them, slice each in half and smash down a bit to flatten each half. Place on cookie sheets and top with cheeses, and bake in 350 degree oven about 15-20 minutes till cheese melts and is bubbly.
Remove from oven and top with bacon bits, onions, sour cream, ranch and what other toppings you might like.
There are so many ideas here you can come up with
like salsa smashed baked potatoes, salsa verde smashed baked potatoes, chili smashed baked potatoes or what's your idea?
Enjoy good food


Monday, September 18, 2017

Cajun Grilled Jumbo Shrimp



These jumbo shrimp were so good and so big, and very easy to cook
You can use smaller shrimp if you can't find jumbo gulf shrimp but remember to cook less time.

what you need:
1/2-1 lb of shrimp per person, depending on how well you like shrimp and size
cajun seasoning
salt pepper
paprika
olive oil drizzle

how to make the shrimp
Peel shrimp and devein then rinse in cold water
drain or pat dry with paper towels
drizzle a little olive oil over shrimp then season with paprika, salt, pepper and cajun seasoing
put on skewers, if using wooden ones, remember to wet skewers prior to using at least 15-20 minutes soaking is good
Place on hot grill and cook for 2-3 minutes per side turn and cook a couple more minutes, not too long or they get tough.
Serve with any sides you like, we had grilled asparagus too.
See
so easy and people love shrimp

Sunday, September 17, 2017

Foolproof Chocolate Fudge


Foolproof Chocolate Fudge
This is the easiest and most divine fudge you'll ever make and you can come up with so many flavors if you just think about it. What I made today is part sweet chocolate, part butterscotch and part white chocolate, with a touch of finely chopped nuts. Ready in no time.

Yield: about 2 pounds
Prep Time: 10 Minutes
Cook Time: 5 Minutes

Ingredients
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract

Instructions
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

VARIATIONS
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.

MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

MILK CHOCOLATE BUTTERSCOTCH WHITE CHOCOLATE FUDGE follow the main recipe but I used
1 cup milk chocolate, 1 cup butterscotch chips, 1 cup white chocolate chips added about 1/2 cup finely chopped nuts and  follow recipe; walla, oh melt in your mouth fudge.

Chicken Empanadas


Chicken Empanadas are a Pot Pie in Hand Pie and you will need to make these up, even double the recipe because they are going to be a hit in your house

Ingredients
For the Dough:
3 cups all-purpose flour
1 stick cold butter, cut into small dice
1 teaspoon salt
1 rounded tablespoon super-fine sugar
2 large eggs, beaten plus additional egg wash for baking empanadas
1 to 2 tablespoons icy water

For the Poached Chicken Breast:
1 small, bone-in skin-on chicken breast
Salt
A few peppercorns
1 bay leaf
4 garlic cloves minced
1 small onion, halved
Herb bundle with parsley and thyme
2 cups chicken stock

For the Filling:
3 tablespoons butter
2 ribs celery with leafy tops, chopped
4 cups mixed frozen veggies
1 leek, chopped, whites and light green
Salt and pepper
3 tablespoons flour
2 tablespoons fresh tarragon, chopped
A small handful frozen peas

How to make them:
For the dough, pulse-process flour, butter, salt and sugar in food processor. While pulsing the machine stream in eggs and just enough water for the dough to come together. Turn dough out onto a floured work surface, knead a couple of times then wrap in plastic. Chill 1 hour.

Place chicken in a large cooking pot with salt, peppercorns, bay, onion, garlic, herbs, stock and enough cold water to cover. Poach at a low simmer until cooked through, 20 minutes. Remove from heat and let cool in the poaching liquid. Remove skin and pull the meat from the bones; discard carcass and strain the stock.

Preheat oven to 375°F.

Heat a sauté pan over medium heat and melt butter. Cook celery, onions, a clove of garlic, minced, mixed veggies until tender, season with salt and pepper. Add flour and stir to combine, add 1 1/2 cups poaching liquid and thicken. Add tarragon, pulled chicken meat and peas, and heat through; let thicken a bit more. Make sure this is nice and thick and creamy Remove pan from heat and let cool.

Roll out pastry and cut into 6 rectangles that are 6x8 inches in diameter. Place filling on a triangle-shaped half of each square and press edges; arrange turnovers on a baking sheet sprayed with olive oil.  Brush turnovers with egg wash and bake to golden and hot through.

Serve with a salad if you like.

Saturday, September 9, 2017

OVEN FRIED PICKLES



The crunch on these oven pickles is really good, make sure to dry pickles before beginning to make them for that crispness. Save calories too


What you need:
1 c. Sliced pickles
1 c. panko bread crumbs
2 tbsp. melted butter
4 tbsp. finely chopped fresh dill
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1/2 c. all-purpose flour
2 large eggs, lightly beaten
Ranch dressing, for dipping

How to make them:
Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes.
Serve warm with ranch dressing.

Friday, August 25, 2017

Ground Beef Swedish Meatballs



These meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!

Serves: 4-6

What you need:
1 pound ground beef
¼ cup panko bread crumbs
1 tablespoon parsley, chopped
1 teaspoon dried oregano
¼ cup onion, finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste

How to make it:

In a medium sized bowl combine ground beef, panko, parsley, oregano, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Saturday, August 12, 2017

Fried Green Tomatoes Corn Meal Style



Here's another way to make fried green tomatoes, really tasty, with some corn meal you have to try these. Enjoy Good Food

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Preparation

Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.


Friday, July 14, 2017

Chinese Chicken Bok Choy and Veggies over Rice



Hello again Happy hot summer days of July, here is a really quick easy and super good Chinese Chicken with Bok Choy and veggies dish served over rice, you pick the veggies but do try bok choy, it's a fresh, crispy good tasting vegetable that you just have to try and enjoy, it has smooth white with dark green leafy sprigs all in one long spear, so get some and get cooking!

what you need:
1⁄2 cup chicken broth
3 tablespoons light soy sauce
1 tablespoon white wine
1 tablespoon honey
1 teaspoon cornstarch (dissolved in 1 T. cold water)
1⁄2 teaspoon rice vinegar, unseasoned
1⁄2 teaspoon sesame oil
1⁄2 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
1⁄2 onion, diced or sliced
3⁄4 lb button mushroom, thickly sliced
3⁄4 lb boneless skinless chicken breast, cut into 2 inch pieces
salt and pepper
1 tsp 5 spice
4 leaves bok choy, thickly sliced crosswise
1⁄2 bell pepper, cut into 3/4 inch pieces
2 cups frozen veggies (your choice)
2 tablespoons fresh ginger, finely chopped
6 garlic cloves, minced


Serves 5-6

Directions
In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
In a large skillet, heat 2TB. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
Add another 2TB. oil to the skillet and season chicken with salt and pepper and 5 spice; add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
Add 1TB. oil to the skillet and add the bok choy and green pepper pieces, then add your choice of frozen veggies to this, this will serve 5-6 Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.

Sunday, July 9, 2017

Mexican Corn Salad



This is a quick easy Summer Salad to make, it's great to take for outdoor gatherings and it's darn good

What you need:
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cups fresh corn kernels
1 cup thinly sliced radishes
1 cup cherry tomato halves
1/3 to 1/2 cup crumbled Feta cheese

How to Make It
Combine first 4 ingredients; whisk in olive oil.
Stir together corn, radishes, and tomatoes in a medium bowl. Gently stir in dressing; and feta just before serving.

Saturday, July 8, 2017

BUTTERY LIME GARLIC SALMON WITH ASPARAGUS IN FOIL



Buttery Garlic Lime Salmon with Asparagus in Foil is so easy to make with simple ingredients. The flavor makes this salmon absolutely incredible and it comes out the oven perfectly tender and flaky
You could also grill this, it turns out amazing!

Serves: 6-8
what you need:
2 pounds salmon
1 pound asparagus(save the ends for soup later)
salt and pepper (I like to use coarse)
dash of garlic powder
4 tablespoons butter
2 cloves garlic, minced
juice of one lime
zest of one lime
one lime, sliced (optional)
fresh springs of cilantro
chopped parsley
chives or sliced green onions for garnish

How to make it:
Preheat oven to 375 degrees. Line a large baking sheet with foil. Lay salmon on top of the foil with asparagus on both sides of fish. Salt and pepper.and a little garlic powder is nice.
In a small bowl melt the butter. Add the garlic, lime juice and zest. Pour on top of the salmon. Top with cilantro and the fresh parsley and bring all of the sides up on the foil and seal the salmon.
Bake for 15-20 minutes and open the foil. Broil for 2-3 minutes to give the top of the salmon a crisp brown edge. Garnish with chives or green onions sliced and serve. I also served this with salad and fresh homemade dressing, check my blog for recipes.


Thursday, July 6, 2017

Creamy Parmesan Mushroom Carbonara Chicken



This chicken dish is so creamy and rich, you know it's going to be the best chicken dish you will want to make often. The bacon and mushrooms puts this dish over the top

Ingredients
First off get your water ready for pasta or rice, don't forget like I often do ;)

For The Chicken:
2 large boneless and skinless chicken breasts , filet if thick
2 heaping tablespoons flour (all purpose or plain)
3 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper

For The Sauce:
1 tablespoon olive oil
2 teaspoons butter (or sub with oil)
2 slices of bacon, trimmed of fat and cut into strips
1 small onion , chopped
6 large cloves garlic , minced or finely chopped
8 oz fresh sliced mushrooms
1-1/2 cups half and half (or use reduced fat cream or evaporated milk)
1/2 cup finely grated fresh Parmesan cheese
1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water(may not need this)


Instructions

Season the chicken with salt and pepper. In a shallow bowl, combine the
flour and parmesan cheese. Dip seasoned chicken in the flour mixture;
shake off excess and set aside.
Heat the oil and butter in a large non stick pan or well-seasoned cast
iron skillet over medium-high heat until butter has melted and pan is
hot.
Fry the chicken until golden on each side, cooked through and no
longer pink (about 4-5 minutes per side, depending on the thickness of
your chicken). Transfer onto a plate.
Add the bacon strips to the pan and fry until crispy. Drain off some
excess fat, keeping about 1 teaspoons worth in the pan. Add the onion
and garlic and fry until onion is transparent (about 1 minute). Next add mushrooms
cook till tender
Reduce heat to low heat, and add the half and half (or cream). Bring the sauce
to a gentle simmer; season with a little salt and pepper to your taste.
Add in the parmesan cheese, and allow the sauce to simmer until the
parmesan cheese has melted slightly.
 (If the sauce is too runny for your Tastes, add the cornstarch/water mixture
into the center of the pan and mix through fast to combine into the sauce.*
Mine was thick without this- It will begin to thicken immediately).
Add the chicken back into the pan to serve.
Serve with noodles, your favourite pasta, or rice.
Recipe Notes
*If you don't have half and half, make your
own with 3/4 cup full fat milk and 3/4 cup reduced fat cream. Substitute
half and half with full fat cream, reduced fat cream, or evaporated
milk.*

I have found several recipes for similar and here are some tips from them
Dredging the chicken in flour is optional. For a LOW CARB version,
dredge chicken in parmesan cheese before searing, leaving out the flour.
Alternatively, coat with an almond flour/parmesan cheese mixture, using
the same measurements in the recipe.
For a LOW CALORIE + LOW CARB version, sear the chicken without coating.

Skillet BEEF Vegatable Ramen


This dish is simple to make and very tasty, the kids will like it with the noodles

Servings: 4
What you Need:
1/4 cup + 2 tablespoons olive oil separated
3 teaspoons minced garlic
2 tablespoons red wine vinegar
1/4 cup honey
1/2 cup + 2 tablespoons low sodium soy sauce separated
1 tablespoon Italian flat leaf parsley
3/4 pound flank steak
3 tablespoons cornstarch
2 tablespoons sesame oil
1 TB cup brown sugar(optional)
1/2 teaspoon grated ginger
1 cup beef broth*
1/4 cup oyster sauce
4 cups frozen vegetables (you can use any kind you like)
2 packages (3 ounces each) beef ramen noodles
Salt and pepper
Optional: green onions, red pepper flakes, sesame seeds


Instructions
Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.
In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.Whisk together and pour over the flank steak in the bag.
Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Turn the steak in the bag halfway through the marinating time.

Boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water. Set aside
Remove the flank steak and drain off any remaining marinade(Save you will use this to cook meat) Toss the steak to coat with the cornstarch.
In a large skillet over high heat, add in 2 tablespoon of the remaining oil. Heat until the oil is shimmering and then add in beef so it can be in a single layer.
Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.

In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
Bring the mixture to a boil. Once boiling, top the mixture evenly with the veggies (don't stir in). Cover the pot with a lid and reduce the heat to low.
Allow to steam until crisp tender about 3 minutes or to desired tenderness.
Remove the lid, add in the cooked pasta and cooked meat.
Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
Enjoy immediately.
Recipe Notes
*You can make your own "beef broth" by using the seasoning packets from the Ramen noodles. **Not packed -- add slowly. I've gotten a few comments about it being too sweet (I like beef and broccoli sweet!) so add the sugar slowly and to taste preference.



Sunday, July 2, 2017

Philly Cheese Steak Sloppy Joes


Philly Cheese Steak Sloppy Joes is the fast and easy way to have Philly Cheese Steaks and oh so good while not breaking a budget.

INGREDIENTS:
1 pound lean ground beef
2 tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
8 ounces brown mushrooms minced
salt and pepper and garlic powder to season
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1 cup beef broth
8 ounces Provolone Cheese Slices, chopped(or your favorite cheese)
6 large hamburger buns


How to make it:

Add the ground beef to a large cast iron skillet and brown until a deep brown crust
appears before breaking the beef apart.
Stir the ground beef and brown until well cooked and brown
Remove the beef (you can leave the fat) and add the butter and the
onions and bell peppers and mushrooms cook all until tender and golden
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the beef back into the pan add seasonings
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, black pepper, beef
broth/cornstarch mixture into the pan.
Cook until the mixture is only slightly liquidy but thickens slightly, 3-5 minutes.
Turn off the heat, add in the cheese to melt or top sandwiches with cheese your choice
Served on toasted buns

Friday, June 23, 2017

Better Fried Chicken



Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect - crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

Ingredients
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying


Directions
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a bowl mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bowl, coat on both sides. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Thursday, June 22, 2017

KING RANCH BEEF CASSEROLE




This is a good casserole to make, people really like it, so you may want to make double recipe. Take this to your next party it will win over the crowd. I make mine a little spicier you can make changes to spice and peppers
Makes 5-6 servings

what you need:
2 lbs. lean ground beef
1 medium onion, diced
2-3 cloves garlic minced
1/2 cup bell pepper, diced seeds removed
1/2 cup anaheim pepper diced seeds removed
1 jalapeno diced and seeds removed(optional)
dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/2 cup of can milk or regular milk can be used
1/4 tsp garlic powder
1/2 tsp taco seasoning mix(homemade) I have a recipe on my blog
2 1/2 cups mixture of mexican cheeses and cheddar cheese, shredded (I use a mexican mix of cheese)
10 corn tortillas


How to make it:
Preheat oven to 350 degrees. Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.
Now In a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, milk, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.
Cut each tortilla into pieces and dip a few pieces into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place 1/2 the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 1/2 of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.
Cook for 40 minutes

Monday, June 19, 2017

Teriyaki Steak Rolls


Inexpensive steak cuts are good for this, the marinade will tenderize the meat, also a little pounding helps as well. You can substitute other veggies with this

Servings: 8
INGREDIENTS
1 pound skirt or flank steak
½ cup soy sauce
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons honey
1 lime, juiced
1 teaspoon Sriracha sauce, optional
1 bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
½ zucchini, cut into matchsticks
16 asparagus stalks, halved
1 red onion, sliced
Sesame seeds, for serving

How to make it:
In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.

Roll the steak up over the vegetables and secure it with a toothpick. Soaking your toothpicks will prevent burning.
In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
Boil for about one minute, take off the heat, and set aside to use as a glaze.
In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
 Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
Cook for about one minute longer and remove from heat. Top with sesame seeds.(optional)

Sunday, June 18, 2017

Hoisin Chicken Stir-Fry



 This is a easy delicious dish; For this recipe you can use many different kinds of veggies, so get creative

What you need:
3 Tbs. vegetable or peanut oil
1 medium onion, cut in half and sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 lb. boneless, skinless chicken breasts, cut into 3/4-inch chunks
Salt and freshly ground black pepper
6 oz. snow peas, trimmed
Crushed red chile flakes
1 to 2 tsp. minced fresh ginger (or 1 tsp ginger spice)
1/3 cup hoisin sauce (recipe link below)
2 Tbs. water
1/3 cup dry-roasted peanuts or cashews(optional)

How to make it:
Heat 2 Tbs. of the oil in a large skillet over medium high heat. Add the onion and cook for 2 to 3 min. Add the bell pepper and cook until both the pepper and onion are browned around the edges, 4 to 6 min. Remove the vegetables from the skillet; set aside. Pour the remaining 1 Tbs. oil in the skillet. Sprinkle the chicken with salt and pepper, add it to the oil, and cook, stirring frequently, so that all sides brown, 2 to 3 min. Stir in the snow peas and sprinkle in some red chile flakes. Add the ginger, if using. Reduce the heat to medium low and stir in the hoisin sauce and water. Simmer for 1 min. to wilt the snow peas and finish cooking the chicken (don’t overcook it). Sprinkle with the peanuts or cashews and serve over rice.

Recipe for my Hoisin sauce here

Sunday, June 11, 2017

Magic Custard Cake



This cake is so delicious it's just magic how good it turns out. It's fun to make and watch how it comes out of the oven.

what you need:
1/2 cup unsalted butter
2 cups milk
4 eggs, separated
4 drops white vinegar
1 1/2 cups powdered sugar
1 tablespoon water
1 cup flour
1 teaspoon vanilla extract
more powdered sugar for the top


Preheat oven to 325 F and lightly butter an 8×8-inch baking dish.

How to make it:
Melt the butter and set it aside to cool. Heat the milk to lukewarm and set aside.
In a medium bowl, beat the egg whites and vinegar until stiff peaks form and set aside.
In a large bowl, beat the egg yolks and sugar until the mixture is pale yellow and falls in a ribbon from the beater. Add in the melted butter and water and beat until fully incorporated, about 2 minutes.
Mix the flour into the egg yolk mixture until fully incorporated. Slowly mix in the milk 1/2 cup at a time by had with a spatula. Mix in the vanilla.
Fold in 1/3 of the eggs whites until mostly incorporated, and repeat with the remaining 2/3, 1/3 at a time. Mix gently, without deflating the egg yolks, until fully incorporated and there are no more big lumps.

Pour the batter into the prepared pan. Bake 45-60 minutes or until the top is golden. I took mine out at 45 minutes and I think it was a tiny bit overdone, but I’m pretty sure the heating mechanism in there is pretty much uncontrolled. Give the cake a gentle shake, it will still jiggle slightly when it’s done. Allow the cake to cool completely before cutting. You can put it in the fridge to expedite the cooling. Dust with powdered sugar before serving. The cake will last for a few days in the fridge, but let it come to room temperature before serving.

Friday, June 9, 2017

Strawberry Avocado Chef Salad


 
Serves 6-8  
An amazingly tasty chef's salad loaded with good healthy ingredients,bold flavors and pretty colors. Perfect for lunch or dinner.

Ingredients
1 lettuce your choice, stemmed and diced(I used bagged spring salad)
1/2 cucumber, diced
6 hard-boiled eggs, diced
1 pint strawberries, hulled and sliced
1 1/2 cups Seasoned Croutons(optional)
1 1/2 cups diced turkey and/or ham or chicken
2 avocados, pitted, peeled and diced

Creamy Cilantro-Green Onion Ranch Dressing
Juice of 1 lemon
1 bunch green onions, diced
1 bunch cilantro
4 oz Challenge Cream Cheese
1-2 tsp sugar
2TB  lime juice
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Instructions
Place lettuce in a large, shallow dish.
Arrange cucumber, eggs, strawberries, croutons, turkey and ham, and diced avocados in strips across the top of the romaine. Drizzle avocados with lemon juice.
In a blender or mini food processor, blend together all dressing ingredients, puree until creamy.

Drizzle dressing over salad just before serving. If desired, garnish with fresh chopped cilantro.

Saturday, May 27, 2017

Crispy Oven-Baked Garlic Parmesan Potato Wedges


4 servings
Put fresh grated Parmesan cheese,Romano cheese and garlic together and this is the side dish everyone will love!

what you need:
4 med-large russet potatoes, skins on and well scrubbed
3 TBS olive oil
1/4 cup good quality grated Parmesan cheese
1/4 cup romano cheese grated
1 tsp. garlic powder
kosher salt and ground black pepper, to taste

Instructions
Cut potatoes into wedges by slicing in half and then into 1/4" wedges.
Add cut potato wedges to a large bowl and cover completely with cold water. Set aside for 30-40 minutes.
Preheat oven to 450 degrees F. Line large baking sheet (or two if needed) with non-stick foil, or parchment paper. Set aside.
Drain potato wedges. Take paper towels and dry potatoes well. You do not want them wet, or they will steam in oven and not get crispy.
To large bowl, (you can use the same one you soaked the potatoes in if you dry it well), add potatoes, olive oil, garlic powder, and Parmesan cheese. Mix well and dump onto prepared baking sheet.
Arrange wedges in a single layer, being careful to leave space between each wedge. Sprinkle with salt and pepper. (you can also sprinkle with a little additional cheese, like I did)
Bake in oven for 30-40 minutes or until wedges are nicely browned. Serve immediately.

Friday, May 26, 2017

BEST Chicken Marinade EVER


I have found the Best Chicken Marinade recipe ever! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious - try it today!




6 servings
Ingredients
½ cup extra virgin olive oil
½ cup balsamic vinegar (or other vinegar)
¼ cup soy sauce
¼ cup Worcestershire sauce
⅛ cup lemon juice
¾ cup brown sugar
2 tsp dried rosemary
1 tsp thyme
2 tbsp Dijon or Spicy Brown mustard
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 3.5 lb chicken(I used 8 thighs for this time)

How to make it:
Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
Remove a half a cup of marinade and reserve for basting the chicken later.
Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
Marinate for at least 4 hours and up to 24 hours.

To grill
Preheat grill to medium high heat and lightly oil the grates.
Remove the chicken from the marinade, letting the excess drip off.
Grill chicken for 5 to 6 minutes on each side or until cooked through.
Baste the chicken occasionally with the reserved marinade.
Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving
Optional.
If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.
Notes
I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time.

Wednesday, May 24, 2017

Chicken Cacciatore



This is an old favorite recipe and it's one of those comfort foods at our house and when you make it this will become one of your all time favs too, I know it

what you need:
1 whole chicken (separated into 8 pieces, about 3 - 3 1/2 pounds)
3 tablespoons olive oil
1 large onion (sliced)
3 garlic cloves (minced)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
3/4 cup red wine
1- 1 1/2 cups crushed tomatoes
1 teaspoon dried oregano
1 teaspoon red pepper flakes
salt and pepper
crusty bread or french bread


how to make it:
Season chicken with salt and pepper. Add olive oil to a large high-sided saute pan or heavy-bottomed pot and place over medium-high heat. Add chicken, skin-side-down and cook until golden brown, about 5 minutes. Flip and cook until browned on the other side. Move chicken to the side of the pot.
Add the onions and garlic, and cook until soft. Add the bell peppers and sauté for a few more minutes. Season with salt and pepper. Add a nice splash of wine or chicken broth works too simmer until reduced by half. Add tomatoes, oregano, red pepper flakes, and season with salt and pepper. Partly cover pan and simmer for about 35 to 40 minutes.
Serve with bread.and a salad is great.or we also serve this dish with fried potatoes as a change up.

Thursday, May 18, 2017

Stuffed Pasta Shells with Shrimp Mushroom Alfredo Sauce


This is the best of Italian Cooking, creamy stuffed shells with Shrimp, mushroom, spinach Alfredo Sauce over all and baked makes my mouth water just typing up my recipe.
You need to make this soon.

what you need:
BAKED STUFFED SHELLS
1 box large pasta shells (12 ounces)
3 tablespoons olive oil (reserve 1 tablespoon for cheese mixture)
1 pound whole milk ricotta
2 cups fresh mozzarella (grated, divided)
1 1/2 cups parmesan (grated)
1/2 cup parsley (finely chopped, plus additional for serving)
1/2 cup basil (finely chopped, plus additional for serving)
Kosher salt and freshly ground black pepper (to taste)

SHRIMP MUSHROOM ALFREDO SAUCE
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
1 clove garlic, minced
1/2 pound portobello mushrooms, diced
1-2 pound medium shrimp, peeled and deveined
1 pint half and half or cream
1 cup milk
1/2 cup grated Romano Parmigiano cheese
1 cup fresh spinach
Salt and pepper to taste
1/4 cup chopped basil

Melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Next Stir in the shrimp, and cook until firm and pink, then pour in half and half or cream, and milk Romano cheese, and spinach bring to a simmer stirring constantly until thickened, about 5 minutes. Season with, salt, and pepper to taste.


Preheat oven to 375ºF.
Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the package directions.
In a large bowl add the ricotta, 1 cup of mozzarella, parmesan, parsley, basil, olive oil, and mix to combine. Season with salt and pepper.
To Assemble: Coat the bottom of a 9x13-inch casserole dish with 1/2 of the alfredo sauce and set aside. Spoon cheese mixture into each of the cooked shells and place them seam side up in the dish. Cover the shells with the remaining alfredo sauce, and top with the remaining mozzarella cheese.
Cover the casserole dish with foil and bake until cheese is melted, about 30 minutes. Take the foil off and bake for another 10 minutes or until light golden brown on top. Remove from the oven and let cool for 10 minutes. Sprinkle with basil and parsley and serve.
Tip: Place the ricotta mixture into a baggie with corner cut to easily fill cooked shells.

Monday, May 15, 2017

Avocado Tuna Salad



Really Good Salad as a main dish or a side, and good for you too. You could probably substitute other veggies of your choice for tomato or cucumber but keep the rest.
Serves 4 as a main dish

Ingredients

15 oz (or 3 small cans) tuna, drained and flaked
1 English cucumber, sliced
2 large or 3 medium avocados, peeled, pitted & sliced
1 small/medium red onion, thinly sliced
1 tomato diced(optional)
½ small bunch of cilantro (1/4 cup chopped)
2 Tbsp lemon juice, freshly squeezed
2 Tbsp extra virgin olive oil
1 tsp sea salt, or to taste
⅛ tsp black pepper

Instructions
In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and ¼ cup cilantro
Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and ⅛ tsp black pepper (or season to taste). Toss to combine and serve.

Thursday, May 4, 2017

Red Velvet Rice Crispy Bars



Like Rice crispy bars? Well here you go then, try these Red Velvet Rice Crispy Bars
while you can find the Red Velvet Marshmallows to make them. This recipe can be made from several flavors of marshmallows though so get inspired

Easy peasy


what you need:
1/4 cup butter
4 cups miniature marshmallows (any flavor)The Red Velvet is so good
6 cups crisp rice cereal


How to make them:
Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
Add cereal. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.:

PARMESAN GARLIC BAKED POTATO HALVES



I love these Parmesan Baked Potato Halves, they make the perfect side dish. This is my go to recipe for a potato side when we have company

What you Need:
6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
Shredded Italian Blend Cheese
garlic powder
other seasonings (to personal preference)

How to make it:
Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings.
Place in preheated oven and bake for 40 to 45 minutes.
Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato.
Serve on a plate with a side of sour cream or how about Ranch for dipping

Sunday, April 30, 2017

Shrimp Mushroom Spinach Alfredo



This recipe is for those who like Alfredo but don't want too much Garlic
I have a few recipes for different Alfredo because, well I love Alfredo and I like it
different ways, so I share when I make a new one or an old recipe that I think you'll
like.

serves 4
what you need:
8 ounces pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
1 clove garlic, minced
1/2 pound portobello mushrooms, diced
1-2 pound medium shrimp, peeled and deveined
1 pint half and half or cream

1 cup milk
1/2 cup grated Romano Parmigiano cheese

1 cup fresh spinach
Salt and pepper to taste
1/4 cup chopped basil

How to make it:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Next Stir in the shrimp, and cook until firm and pink, then pour in half and half or cream, and milk Romano cheese, and spinach bring to a simmer stirring constantly until thickened, about 5 minutes. Season with, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped basil

Friday, April 28, 2017

Perfect Pork Pot Roast



Let me just say Let me just say
Look at this gravy, OMGosh it's so rich and delicious

Perfect Pork Pot Roast

what you need:
1- 4-5 pound boneless pork roast
1 onion chopped
4-5 cloves of garlic minced
1/4 cup worcheshire sauce
olive oil to coat pot
spices: sea salt, pepper, chili powder, smoked paprika, garlic powder, onion powder
1 box chicken or vegetable broth

for gravy:
2 tsp corn starch(or flour) but I prefer corn starch
1 cup milk


How to make it:
First in a large pot drizzle olive oil to coat bottom of pan
lightly, then get pot nice and hot
Rinse your port roast, then pat dry, and season on both sides
with a mixture of salt, pepper, garlic powder, onion powder, smoked paprika, chili powder, pat lightly with these seasonings

Now place your pork roast in the hot pot and listen for a good sizzle
Let it cook on one side a few minutes you want this to brown and get a little crisp, after a few minutes when the meat will lift out of the pot easily and doesn't stick, turn it over and let it brown crispy nice on this side as well. You want that nice brown bits to form on each side.

After it's browned well place onions, garlic in pot and deglaze the pan with some chicken or vegetable stock about 2 cups, and worcheshire sauce and let this cook on medium till half or more of the juice cooks away, turn meat and add more stock or water can be used too.
Let simmer 2-3 hours till meat is tender

Once it's falling apart easily, remove meat and mix 2 teaspoon cornstarch with 1 cup milk or broth and heat up the juices in pan then add this mixture and stir till nice and thick you will have the most delicious gravy



Saturday, April 22, 2017

Bacon Pickle Grilled Cheese




So I was thinking I love Grilled Cheese and I love Pickles and well who doesn't love the Bacon
So I thought, why not put it all together and today I did it and it's so GOOD

what you need:
Good cheese slices
Long sliced Pickles
Cooked crisp Bacon(I cook mine in the Oven)
Bread
Butter

How to make it:
Get out the ingredients and then warm up your pan, you want it nice and hot when you place the sandwiches in, or use a sandwich cooker
Slice Cheese if using Velveeta, drain pickles so they are wet, and drain bacon
Butter the outside of each slice of bread, layer these butter side to butter till I get to the hot pan
Now place a slice of Bread in Pan butter side down, place a slice of cheese, layer with 2-3 pickles, then bacon slices, last another slice of Cheese and finally another layer of Bread butter side UP this time.
Now cook and flip when the sandwich is golden brown or as dark as you like, I like ,mine a little darker
Serve with veggie slices,  salad or even chips
Enjoy

Friday, April 21, 2017

Ham Bone Chowder


Don't throw that ham bone out after the holidays, save it, even freeze it until you're ready for this soup, it's good and uses all your ham. This chowder is nice and creamy


WHAT YOU NEED:
1 meaty ham bone, fat trimmed
1 lb sliced smoked sausage(optional)
1 (32 fluid ounce) container chicken stock
1 onion, chopped
2 tablespoons chopped garlic
6 red potatoes, cubed
4 large carrots, chopped
1 tablespoon chopped fresh parsley
2 teaspoons ground cumin
1 cup frozen corn
1 cup milk
salt and ground black pepper to taste

HOW TO MAKE IT:
Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
Cook on Low for 6 to 8 hours.
Remove ham bone from slow cooker; pull meat of bone and shred. Return meat to slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin to soup.
Cook on High until potatoes are tender, about 45 minutes. Add frozen corn and stir.

Now take an emulsion blender and slightly beat to thicken adding your milk but not too much, just enough to make it slightly creamy

alternative blending:
Remove 1 cup soup and pour into a blender. Add milk to blender. Cover and hold lid down; pulse a few times before leaving on to blend. Return blended soup to slow cooker and stir. Season with salt and pepper.

Strawberry Scones



The secret to making scones is to not over mix your dough, use warm(room temperature milk or cream)

Ingredients:
1 cup strawberries
2 1/3 cups of flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
6 tablespoons Butter
2/3 cup warm milk
1 tsp vanilla

Method:
Preheat oven to 425°F
Preheat your cookie sheets in oven while making scones
Cut strawberries in 1/2 inch pieces and set aside
In large bowl, sift the flour, sugar, baking powder and salt
Add butter. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs
Stir in reserved strawberries and toss well to coat
Make a well in the flour mixture then
Add warm milk(not cold) and vanilla all at once. With a fork, lightly mix gently fold and turn until mixture holds together


**NOTE** the secret to making scones is being gentle working lightly and not overwork your dough
With floured hands, gently form into a ball. Let it rest for 10 minutes covered.
Gently roll out dough on floured board until 3/4 inch thick
Cut into two-and-a-half-inch circles with floured cookie cutter or upside down plastic tumbler, when cutting do not twist the cutter, simply press and pull straight up to keep dough from crushing the layers
Place on hot greased cookie sheet close together, actually touching is best and bake until golden - about 12 minutes.
Serve warm with either strawberry preserves and/or whipped cream


Tuesday, April 18, 2017

SLOW COOKER RICH POT ROAST



This roast makes a rich brown gravy, full of flavor and deliciousness and the best is how easy this recipe really is

Serves: 6
INGREDIENTS
3 lb. chuck roast
2 Tbsp. cooking oil
1 tsp. pepper
1 tsp. garlic powder
¾ tsp. dried leaf oregano (not ground)
1 Tbsp. Worcestershire sauce
¼ cup soy sauce(low salt)
1 cup brewed coffee
1 large white onion, sliced
5 cloves of garlic minced
2 bay leaves

To thicken sauce
2 Tbsp. cornstarch
3 Tbsp. cold water
Slow Cooker Size:
6-quart or larger

Preparing ingredients 

INSTRUCTIONS

In a large skillet set to medium-high heat, add the cooking oil. When the
oil is hot brown the roast on both sides.
Sprinkle the pepper, oregano, and garlic powder on the roast. Add the
onions, garlic and bay leaves. Pour over the coffee, Worcestershire sauce, and
soy sauce.
Cover and cook on LOW for 10 hours, or HIGH for 6 hours without opening the lid during the
cooking time.
Remove meat and place on a plate and cover with foil. Discard bay leaves.
In a small bowl combine the water and cornstarch, whisk with a fork until
smooth. Pour this mixture into the broth and onions in the slow cooker
and stir.
Cover the slow cooker again for about 20 more minutes with the
temperature set to high.
Once the sauce has thickened, slice the meat and add into the broth in
the slow cooker.
Serve with your favorite sides, we like mashed potatoes for the gravy

TIP: to reduce grease in gravy To remove the grease from the sauce I lay over a paper towel over the top of the liquid and then pull up quickly, and discard the paper towel.

Monday, April 17, 2017

CHICKEN CHEESY RICE CASSEROLE



An old time favorite, this is one of our favorite go to meals on busy days, I add cheese to the old original recipe and it's so tasty
Try it with your favorite cheese

Serves: 4 servings
Ingredients
4 chicken breasts
1 cup long grain white rice, uncooked
3 TB butter
1 package onion soup mix (or use homemade)
 (I used 1 tsp dry minced onions, 1 tsp garlic powder, 1 tsp parsley flakes, salt and pepper)
1 can (10 oz) cream of mushroom soup
1 cup of shredded cheese how you like


How to make it:
Preheat oven to 325 degrees.
Spray 9x13 pan with cooking spray and drop about 3 tb butter in pan
Pour uncooked rice in pan Sprinkle with onion soup mix, see above
Combine mushroom soup and 1½ cups of milk and cheese, stir to mix
Add chicken breasts and season with salt & pepper, garlic powder
Pour soup mixture over chicken.
Cover and bake 1 hour 15 minutes or until rice is tender.
Notes
If chicken has bone in, check internal temp before serving, it may need to bake a little longer
depending on your ovens.

Monday, April 3, 2017

Perfect Pot Roast



Ingredients
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions(one diced)
3 stalks celery(diced)
1 Bag of baby Carrots (or whole Up To 8 Carrots)
1 Bag of Brussel Sprouts
Salt To Taste
Pepper To Taste
Garlic powder and onion powder
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper and rub with garlic and onion powder on your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and celery (save one onion for later). When the oil in the pot is very hot (but not smoking), add in the diced onions, browning them on one side and then the other. Leave in pot for flavor
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.Or simmer slowly on top of stove.

 Add in 1 onion, brussel sprouts and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. This will make a delicious gravy




New York Cheesecake



This is the ultimate of all cheesecakes, so rich, so delicious, so worth it! This one is crustless so I leave it on the bottom of the springform pan to serve.

What you will need:

    5 large eggs, room temperature
    2 cups (one pint) sour cream, room temperature
    4 8-ounce packages cream cheese, room temperature
    8 tablespoons (one stick) unsalted butter, room temperature
    1 1/2 cups sugar
    2 tablespoons cornstarch
    1 1/2 teaspoons vanilla extract
    1 teaspoon fresh lemon juice
    1 teaspoon grated lemon zest

How to make it:
Butter the inside of a 10-inch springform pan generously. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* degrees
    In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
    In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
    Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
    Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
    Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

RECIPE NOTES

* because this cheesecake is crustless, I don't remove it from the lower part of the cake pan.
* be sure to use 10 inch springform pan. Cake will rise while baking and will spill over in smaller cake pan.

Sunday, April 2, 2017

HOMEMADE RESTAURANT STYLE WHITE QUESO



Here's the best White Queso you can ever make

What you need:
3/4 lb good quality white american cheese (pay extra for the good stuff, I got mine from the deli counter), shredded or finely chopped
1/2 lb good quality fontina cheese, shredded or very finely chopped
1 cup half-and-half
2 tablespoons canned jalapenos, finely chopped (You can also use Green Chiles
1/2 teaspoon cumin (optional. see note in instructions) ***
1/2 teaspoon ground nutmeg (optional) ***
1 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
chopped cilantro, tomatoes, and jalapenos for garnish

How to make it:
Heat 1/2 and 1/2 over medium/high heat in a small sized non-stick (or prepared cast iron skillet) skillet. (you can also use a sauce pan if you don't have a small skillet)
Once simmering (bring to JUST before boil...when it starts bubbling up it's ready), reduce heat to low and stir in the cheese. Stir it in in batches, making it smooth and melted each time. You may need to turn on a bit of heat to get the cheese melted. I didn't have to but it just depends on the temperature.
Stir constantly until fully melted.
Stir in the jalapenos, cumin, nutmeg, red pepper, and salt and pepper. *** (see below)
Place skillet in the oven and broil for 3-4 minutes or until cheese begins to bubble and brown (optional)
Top with cilantro, tomatoes, and more jalapenos if desired.
Serve with tortilla chips and enjoy!
(Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy)

*** If you prefer just the cheesy taste, leave out the spices completely!

Pan Sauteed Sweet Potatoes



These sweet potatoes are tasty and fast to cook up, just a little spice added really makes these pop with flavors.

what you need:
2 TB oil
5-6 medium sweet potatoes cubed

How to make them:
Heat oil in pan till hot, then add sweet potatoes cook till nice and tender, don't turn too often
let them really brown up, and salt and pepper and a touch of nutmeg and paprika and serve

Serve this with my Jambalaya Sausage and Shrimp

Jambalaya with Sausage and Shrimp



Nothing better than a big pot of Jambalaya to serve up when it's a rainy day, this recipe will warm you right up,

What you need:
1 tablespoon olive oil
1 large red onion (medium dice)
1 large red bell pepper (medium dice)
1 pound turkey sausage
1 pound smoked sausage sliced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (divided)
1/2 teaspoon ground black pepper (divided)
1 tablespoon tomato paste
1 (28 ounce) can diced tomatoes
1 (32 ounce) container chicken broth (reduced fat, low sodium)
1/2 teaspoon paprika
12 ounces quinoa (rinsed)
1 tablespoon healthy creole seasoning
hot sauce (to taste)
1 pound frozen shrimp (pre-peeled and deveined)

How to make it:
In a large heavy pot, add oil and place over medium-high heat. Add onions and peppers and sauté for 5 minutes. Add ground turkey, garlic powder, onion powder, salt, pepper, and cook until turkey is browned. Drain excess fat. Add tomato paste, stir to combine and cook through for 1-2 minutes. Add tomatoes and chicken broth, paprika and sugar substitute. Bring to a boil. Add the rinsed quinoa, Creole seasoning and hot sauce to taste. Bring to a simmer, reduce heat to low and cover. Cook for 15 minutes, stirring occasionally. Add shrimp, bring to a simmer and cook another 5 minutes or until shrimp turn pink.
Remove from heat and serve. We served this with pan sauteed sweet potatoes
SO GOOD

BLUE CHEESE DRESSING:



Healthier than store bought, only 75 calories per serving in this dressing, fast easy to make, why buy store bought

BLUE CHEESE DRESSING:
1/2 cup Greek yogurt
1/2 lemon (juiced)
1 tablespoon mayonnaise
2 tablespoons milk
1/4 cup blue cheese (crumbled)
kosher salt and freshly ground pepper (to taste)

For Blue Cheese Dressing: In a medium bowl, combine greek yogurt, lemon juice, mayonnaise and milk. Fold in the blue cheese crumbles. Season with salt and pepper. Use homemade whenever possible. Use this over your favorite tossed salads. Try different green leafy veggies rather than the boring standards