Saturday, April 22, 2017
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)
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
Friday, April 21, 2017
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
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.
The secret to making scones is to not over mix your dough, use warm(room temperature milk or cream)
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
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
This roast makes a rich brown gravy, full of flavor and deliciousness and the best is how easy this recipe really is
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
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
Cover and cook on LOW for 10 hours, or HIGH for 6 hours without opening the lid during the
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
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
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
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.
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
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
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
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.
Sunday, April 2, 2017
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!
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
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
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