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Tuesday, November 29, 2016

FALL-APART, PRESSURE COOKER, POT ROAST


2 - 3 lb. Chuck Roasts
Fresh Garlic cloves
Garlic Salt
Garlic Powder
Pepper
Canola Oil (or your oil of preference to brown roast)

How to make it:

Make slits in the roast with a sharp knife
Sprinkle roast with pepper.  I like the taste of pepper on my roast and remember some will stay on the roast and some will cook off and into the drippings.  
Next, sprinkle liberally with garlic salt and garlic powder.  Again, let me remind you that not all of the the seasonings will stay on the roast but will fall off during the cooking process.  I completely cover the roast with both!
Rub the spices into the roast
I had two chuck roasts so I browned one in a cast iron skillet and the other one in the pressure cooker.  Put enough oil to cover the cooking surface.  You want the oil very hot so that it will sear the roast immediately.
Now, the darker the roast is cooked the richer your gravy will be.  I like mine almost burnt.  You have to watch it very closely. If it is a little burnt...no biggie...you just don't want it completely black..ha!  Turn the roast and cook it the same on the other side!
Sorry it's blurry...didn't know until I uploaded it!
Remove the roast from the the pan/pot and pour off the grease
Place both roasts into the pressure cooker and add water.  Cover with the lid and cook for 45 minutes.  (Please remember to follow directions for the pressure cooker)  If you are cooking the roast in a roasting pan, then place the roasts in the pan, add water to the pot/pan that you cooked the roast in and cook on low heat.  Use a spoon to lift the cooked bits from the bottom of the pan.  Those drippings will add all the rich flavor you want for the gravy.  Pour that over the roasts in the pan, cover with foil/lid, and bake for at least 3 hours at 350 degrees.  Resist the urge to peek. 
After 45 minutes, turn off the heat from the pressure cooker, and allow to rest, still covered, until safe to remove the lid.
This roast will literally fall apart.  
Now to make gravy.  Put about 1/2 cup flour in a jar or cup and add enough water to make the consistency of thick gravy.  If you cooked your roast in a roasting pan, pour that into a medium to large sauce pot, place on stove over medium heat.  Pour the flour mixture in slowly, whisking to avoid lumps.  You may have to make and add more if you have a lot of juice.  Continue cooking until you have the consistency that you desire for your gravy.  To speed up the process, sometimes I will take about 1/4 cup of cornstarch, put it in a cup and add enough water to make a gravy like consistency and add that at the end. It will instantly thicken to 
a gravy consistency.  
Here is the final product!
You can see a little clove of garlic peeking out on the bottom right hand corner of this picture!
ENJOY!

CROCK POT RED BEANS AND RICE


Ingredients:

1 pound red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped or minced
2 cans Campbell's chicken broth
1-1/2 pounds sausage (I used Richards)
2 tablespoons Creole Seasoning (I use Tony's)
Hot cooked rice
Southern Living, November 1997 (slightly adapted)

How to make it:

Sort your beans taking out the halves or pieces and check for small rocks or pebbles.
Rinse the beans thoroughly and pour into crock pot.
Add water and chicken broth to beans.
Add your chopped vegetables.
Note:  I love that I can buy garlic that has already been peeled.  That takes so long and this just makes cooking faster and easier (and you know how I feel about easier!)
Slice the sausage into bite size pieces.
You can skip this step and put the sausage directly in the crock pot but I like to boil the sausage for about 5 minutes to remove some of the grease.
Add the sausage and the Creole Seasoning to the other ingredients in the crock pot
Cook for 7 hours on High Setting.
Put desired amount of rice in a bowl
Ladle in the beans and......
ENJOY!

Salted Caramel Kentucky Butter Cake


INGREDIENTS

½ box pasta, I used Ditalini or a short macaroni type pasta
2 C shredded turkey or chicken
4 C chicken broth
1 Tbsp olive oil
½ onion, chopped
1 green pepper, diced
1 whole jalapeno, seeded and diced
2 stalks celery, diced
2 15 oz. cans petite cut tomatoes
1 can water
1 C heavy cream
1 tsp dry oregano
1 tsp dry basil
salt and pepper to taste

INSTRUCTIONS

Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.
In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.
In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.
Add in herbs. Salt and pepper to taste
Bring to a boil and simmer for 20 minutes.
Add in pasta and cream.

Italian Chicken Soup


INGREDIENTS

½ box pasta, I used Ditalini or a short macaroni type pasta
2 C shredded turkey or chicken
4 C chicken broth
1 Tbsp olive oil
½ onion, chopped
1 green pepper, diced
1 whole jalapeno, seeded and diced
2 stalks celery, diced
2 15 oz. cans petite cut tomatoes
1 can water
1 C heavy cream
1 tsp dry oregano
1 tsp dry basil
salt and pepper to taste

INSTRUCTIONS

Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.
In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.
In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.
Add in herbs. Salt and pepper to taste
Bring to a boil and simmer for 20 minutes.
Add in pasta and cream.

Monday, November 28, 2016

Apple and cinnamon cake


Ingredients:
2 eggs
3/4 cup sugar
1/3 oil
2 tbsp butter
1 tsp cinnamon
1 tsp baking powder
1 cup shredded apple
1 cup flour
1 tsp vanilla
3 tbsp apricot jam
2 tbsp coconut

How to make it:

Put sugar in mixing bowl, add eggs and butter then mix it well.
Add oil, cinnamon, baking powder and mix it well
Add shredded apple, flour, vanilla. Mix it together until fluffy.
Preheat the oven for 180°C and cook for 20 min. Use toothpick to check if its fully cook.

Cheesy Taco Taters!


Ingredients:

5-6  baking potatoes, peeled and cut in medium size chunks
1/3 cup oil (olive or vegetable)
1 pkg. taco mix
sprinkle of seasoned salt
sprinkle of black pepper
2 cups Monterrey Jack and Cheddar blend cheese, shredded

How to make it: 

Place potatoes in a gallon size Ziploc bag with oil and taco mix.  Seal and shake until they are all well coated. 
Spray a 9"x13" dish (or any dish big enough to spread them out in) with nonstick cooking spray and spread the potatoes out in it.  Sprinkle with a little seasoned salt and black pepper.  Place in a 400 degree oven for 40 minutes.  At 20 minutes stir them around to turn and get all sides browned.  Sprinkle with the cheese about 10 minutes before the end of the cooking time

Cornbread Salad ...No Joke Y'a


Ingredients:

1 recipe cornbread
1 can niblets corn
1 can ranch beans, chili beans or kidney beans
1/2 cup sweet onion diced
1/2 cup green pepper diced
2 cups cheddar cheese grated
5-6 slices bacon fried crisp
1 pkg ranch dressing mix
1 cup sour cream
1 cup mayonnaise

1 pan of your favorite cornbread or you can use a box of Jiffy cornbread mix prepared, 1/2 cup vidalia or sweet onion, 1/2 cup green pepper, 1 can ranch or chili beans (drained) or kidney beans will also work, 1 can niblets corn (drained),  5-6 slices crisp bacon, 2 cups shredded cheddar cheese,  1 pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream to make the dressing.  Be sure you blend these together well. 
Take 1/2 cornbread and cut in cubes.  Place in the bottom of a tall trifle dish or a big glass salad bowl.  A clear bowl just looks prettier because the layers show.  Drain the beans well and put over the cornbread layer.  Next put half the onion and half the green pepper. Pour half the dressing over this layer.  Cut the rest of the cornbread in cubes and do another layer of cornbread.  Drain corn well and put it over this layer.  Sprinkle the rest of the onion and green pepper over this. Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled.  Cover with plastic wrap and refrigerate for a few hours before serving.  This is best made early in the day and refrigerated for several hours to blend the flavors.  I wouldn't make it the day before though because it could get soggy.   This will be  big hit! 




Crunchy Honey Garlic beef Chops


Ingredients:

6-9 beef chops 
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:
1  1/2  cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

How to make it:

Whisk the eggs and  4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.
Then back over into the flour mixture once again.  This is what puts the extra crispy coating on the chops.  Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil.  Be sure the oil is hot, but not too hot or the chops will cook too fast.  You need to get it good and hot and then turn to about medium. 
Cook for about 6 minutes on each side.  Try not to turn more than twice or your breading will come off. 
Remove from the pan to a 9"x13" baking dish.
Saute the garlic a little in the butter.
Add the honey, soy sauce, brown sugar, cayenne, and ginger.  Bring to a boil then reduce to low and simmer for about 5 minutes.  Watch this carefully because it will foam and might boil over. 
Pour 1/2 of the glaze over the beef chops.  Flip them over and pour the other 1/2 over the other side.  Place uncovered in a preheated 350 degree oven for about 20-25 minutes.  This sets the glaze and finishes them to be sure they are cooked through

The Elvis Presley Cake


Ingredients:

1 box white cake mix (plus the ingredients called for to make it)
1 8 oz. can of crushed pineapple
1 cup sugar
1 8 oz. package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners sugar
1 tsp. vanilla
1 cup chopped pecans

How to make it: 

Bake the cake according to the package directions.   Remove from oven and poke holes in the top of the cake with a pick or a meat fork works well.
Place the pineapple with it's juice (don't drain) and the 1 cup sugar in a sauce pan over medium heat and bring to a boil.   Pour evenly over the cake.   Allow to cool. 
Beat the cream cheese and butter together until fluffy.  Add the confectioners sugar and vanilla until smooth.  Stir in the chopped pecans.   
Spread over the top of the cake.  You can serve immediately.  Refrigerate the leftovers.

7 Up Biscuits


Ingredients

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

How to make it

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees 

PEANUT BRITTLE


INGREDIENTS:

Makes 1 pound
Ingredients:
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

Directions:

1.Grease a large cookie sheet. Set aside.
2.In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3.Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.

Sunday, November 27, 2016

Chicken Pot Pie Bubble Up Casserole


Ingredients:

2 cups cooked, shredded chicken
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 1/2 cups frozen veggies (I used mixed, any type works)
1 tsp garlic powder
1/2 tsp seasoned salt
2 (6 oz) cans of refrigerated biscuits

Directions:

In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.
Cut each biscuit into fourths and toss pieces into chicken mixture.
Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.
Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven
Remove from oven and serve!!

Strawberry shortcake cheesecake


Ingredients:

Bottom crust
22 Golden Oreos Crushed
5 Tbsp Melted butter
Filling
4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping
Topping
12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin

Directions :

Preheat oven to 350 degrees.
Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.
Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after each one.
Blend in heavy cream.
At this point mix the filling only until completely blended. Be careful not to overmix the batter.
Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

Skinny Chicken Cordon Bleu Bake


Serves 8
Cal 220, Carbs 20.2, Fat 5.5, Fiber .75, Protein 20

Ingredients :

2 cups cooked chicken, cut into chunks
2 cups diced ham
1 box Stuffing Mix
1 cup shredded swiss cheese (I used 2 percent milk swiss)
1/4 cup reduced fat shredded cheddar
1 cup non fat milk
1 can cream of chicken soup (I used fat free cream of mushroom)
1 tsp. salt
1 tsp. pepper

How to make it:

Pre-Heat oven to 350 degrees
Spray a casserole dish with non stick cooking spray
Prepare stuffing mix according to package directions. In a mixing bowl, combine soup and milk.
Arrange chopped chicken in bottom of baking dish. Sprinkle with salt and pepper. Top with ham and swiss cheese. Pour soup of the cheese and top with stuffing. Sprinkle cheddar over the top.
Cover with foil and cook for 35-40 minutes. During last 10 minutes of cooking time, remove foil and bake until cheese is melted. Enjoy!

Friday, November 25, 2016

Southern Fried Potatoes


Ingredients

2 Tablespoons vegetable oil
1 Onion - sliced, minced or chopped
1 Red Bell Pepper, diced
1 Clove Garlic, minced
6 Red-skinned potatoes
1/2 teaspoon Chili Powder
1/2 teaspoon Ground Paprika
Salt & Pepper to taste

Instructions

Wash potatoes and poke holes with a fork. Cook in the microwave for 5-7 minutes or until just tender. Cut into 1/2" pieces - caution, potatoes will be hot.
Heat oil in a large nonstick skillet over medium heat. Add onion and sauté until tender. Add the red pepper and garlic and cook for 1 minute longer.
Add the potatoes, chili powder paprika, salt & pepper.
Cook for about 8 to 10 minutes, turning occasionally, until nicely browned.

Red Mullets in Tomato Sauce


Ingredients:

5 red mullet
250 ml olive oil
250 ml white wine
24 black olives pitted
1 onion
4 tomatoes peeled and coarsely chopped
3 garlic cloves
1 tablespoon tomato paste
2 lemons cut into slices
2 tablespoons fresh parsley
1 teaspoon oregano dry
1 bay leaf

Direction:

In a large frying pan heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes.
Reduce the heat to low, add the parsley, garlic, tomatoes, tomato paste, lemon slices and bay leaf and simmer for 15 minutes stirring occasionally.
In another pan cook the red mullets with a little bit olive oil for about 4 minutes on each side. Pour the sauce over the fish, add the olives and pour the white wine.
Cover and simmer for about 10 minutes
Remove the bay leaf and serve.

Southern Pecan Pound Cake


Ingredients

Batter:
1 cup pecan halves
1 tablespoon all-purpose flour
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, room temperature
1⅓ cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
¼ cup sour cream
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Topping:
¼ cup pecan halves
1 tablespoon granulated sugar

Instructions

Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
By hand, break the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside.
In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.
Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.
Topping:
Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar.
Bake: Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.

Hawaiian Wedding Cake with Whipped Cream-Cream Cheese Frosting


For the cake you will need:
1 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup finely chopped (or crushed) walnuts
3/4 cup flaked coconut
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp salt
1 tsp vanilla
Mix all of your dry ingredients together in a bowl.
Then mix in the eggs, vanilla and crushed pineapple with all of the juice.
Pour into a well greased pan 9″ round or 9″X13″ rectangle
Bake for about 35 – 40 minutes at 350 degrees (or until toothpick in the center comes out clean). You can serve it this way if you want…or you can kick it up a notch with a simple creamy whipped cream-cream cheese frosting!
For Whipped Cream Cream Cheese Frosting you will need
1 (8 ounce) package cream cheese (let it come to room temperature for easier blending)
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside.In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth.
Gently fold the cream cheese mixture and whipped cream together.
I topped mine with a little toasted coconut.🙂

Thursday, November 24, 2016

CROCK POT HONEY BOURBON CHICKEN


Ingredients

2 lb boneless, skinless chicken breasts
salt and pepper
1 cup of honey
1 cup low sodium soy sauce
½ cup ketchup
4 Tablespoons vegetable oil
2 cloves minced garlic (or 1 teaspoon minced garlic in oil)
½ cup diced onion
½ teaspoon red pepper flakes

Instructions

Trim your chicken breasts, sprinkle with salt & pepper and place them in your slow cooker.
In a medium bowl, add the honey, soy sauce, ketchup, oil, garlic, onion and red pepper flakes. Stir well to combine. Pour over the chicken in the slow cooker.
Cook on low for 3-4 hours or high for 1½ to 2½ hours.
When done, remove chicken from crock pot and cut into chunks.

Rustic Chicken Slow Cooker Stew


Ingredients

1.5 lbs boneless, skinless chicken breasts
1 medium onion, wedged
2 cups baby carrots
1/2 cup water
1 T. Lawry's Seasoned Salt
2 t parsley flakes
1/2 t ground black pepper
ITEMS THAT DO NOT GET FROZEN:
1.5 lbs red skinned potatoes, halved
3 T cornstarch
1/2 cup milk
Order Ingredients Powered by Chicory

Instructions

Place chicken, seasonings & all vegetables into slow cooker. Cook on low 6 hours.
Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high.

Wednesday, November 23, 2016

Homemade Chicken and Rice Soup


Ingredients

- 1.5 cups (before Cooking) Basmatti Rice
- 4 whole Chicken Breasts
- 10 Chicken Bouillon Cubes
- 16 cups Water
- 1 medium Onion 
- 1 medium Green Bell Pepper
- 2 medium carrots
- 1 can Pimento (Green Chillies)
- 2 large Celery ribs
- 6 Tablespoons Butter
- 4 Tablespoons Flour

Directions

Cook Rice. 
Place whole Chicken breasts in a pot; cover with 2 quarts of water. Add bouillon cubes. Bring to a boil and then reduce heat to medium and cook until chicken is done, about twenty minutes. Remove the chicken from the pot and let cool for a few minutes. Chop into bite-sized pieces.
In a skillet, melt 4 tablespoons of butter. When it is all melted, make a roux by adding 4 tablespoons of flour. Stir until thickened and then add it to the pot of chicken broth. Stir well.
In a skillet, melt another few tablespoons of butter and throw in all of the vegitable finely diced. allow to partually cook. Add to broth. Stir, then add the chicken. 
Add in the cooked rice. (You can vary the amount of rice based on your preferences). 
Enjoy. It is that simple.

Ham and Potato Corn Chowder


ingredients

3 tablespoons oil or butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour (or rice flour for gluten free)
2 cups ham broth or chicken broth
2 cups milk
1 1/2 pounds potatoes, diced small and optionally peeled
8 ounces ham, diced
1 cup corn
salt and pepper to taste

directions

Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
Add the ham and corn, cook until heated and season with salt and pepper.

Friday, November 18, 2016

cheesy cauliflower tots ibreatheimhungry


INGREDIENTS

1 medium head of cauliflower
2 Tbsp heavy cream
2 Tbsp butter
⅓ cup shredded sharp cheddar
4 egg whites
salt & pepper to taste
oil for frying

INSTRUCTIONS

Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes.
Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky - kind of like a cooked oatmeal consistency. Season with salt and pepper.
Chill for at least half an hour.
Whip the egg whites to a stiff peak. Fold ⅓ of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined.
For best results, chill for another half hour or they won't hold their shape as well.
Fit a pastry bag with a round or star tube with about a ¾ inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go.
When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you're skipping the frying) until puffed and slightly browned.
Remove from the oven and serve - or heat ¼ inch of oil in a saute pan and when it's very hot add the tots. It doesn't need long, a minute per side to turn them golden brown and crispy.
Serve immediately.

Stuffed Zucchini


Ingredients

3 - 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well) (you'll need about 3 to 4 cups of cooked chicken)
2 tablespoons quality olive oil
1 cup of seedless grapes, sliced in half (red and green varieties are great)
1 cup almonds, thinly sliced (optional)
1 celery stalk, sliced
4 scallions, thinly sliced, white and green parts
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 cup mayonnaise
Juice of 1 lemon
1 tablespoon Dijon mustard
1 teaspoon Kosher salt (start with ½ teaspoon, then add more, to taste)
Freshly ground pepper

Instructions

Pre-heat oven to 350 F.
Rub oil all over the chicken pieces and sprinkle with salt and pepper.
Bake for 35 to 45 minutes (internal temp should reach 165 F). .
Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
Refrigerate for at least an hour.
Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
Enjoy!

Best-Ever Chicken Salad


Ingredients

3 - 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well) (you'll need about 3 to 4 cups of cooked chicken)
2 tablespoons quality olive oil
1 cup of seedless grapes, sliced in half (red and green varieties are great)
1 cup almonds, thinly sliced (optional)
1 celery stalk, sliced
4 scallions, thinly sliced, white and green parts
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 cup mayonnaise
Juice of 1 lemon
1 tablespoon Dijon mustard
1 teaspoon Kosher salt (start with ½ teaspoon, then add more, to taste)
Freshly ground pepper

Instructions

Pre-heat oven to 350 F.
Rub oil all over the chicken pieces and sprinkle with salt and pepper.
Bake for 35 to 45 minutes (internal temp should reach 165 F). .
Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
Refrigerate for at least an hour.
Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
Enjoy!

Tuesday, November 15, 2016

Easy Spicy Southern Chicken Spaghetti


INGREDIENTS

1 lb pasta – cooked
1 lb chicken tenders
2 TBS butter
12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz.  Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.)
1 cup milk
1 10 oz can Rotel (tomatoes & chilies)
1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery)
1/2 tsp cumin
2 TBS sriracha or other hot sauce
1 cup Panko or other bread crumbs
1 cup grated cheese (I used a cheddar & mozzarella mix)
S&P to taste
Parsley and/or crushed red pepper as garnish


DIRECTIONS

Cook & drain the pasta.
Spray a grill or frying pan with cooking spray & cook the chicken tenders & then cut them up.
Melt the butter in a deep stock pot sprayed with cooking spray, too.  The cooking spray seemed to make the inevitable browned/burned bits of cheese easier to clean off later.  Add the Velveeta, Rotel, soup, milk, hot sauce & cumin & melt it all together over med-high heat.  Add the chicken.  Toss it with the pasta.  I added about 1 TBS of black pepper here.  You add S&P to taste.
Spray a casserole dish with cooking spray & put the chicken spaghetti in it.  Top with grated cheese & bread crumbs.
Cook at 350 for about 30 minutes or until the cheese is bubbling & the bread crumbs brown a bit.
Garnish with parsley or crushed red pepper or more hot sauce.  Eat it up & promise to join a gym after the new year.  Until then – fuck it!  Melt some more Velveeta in a pan with a bit of milk.  Reheat the leftover chicken spaghetti & toss it with the additional melted cheese.  Shove it your face.  Have some Fireball whiskey, too.  Why not?  You are gonna join the fucking gym in January – so FTW!  And while you get likkered up & gain 40 pounds of Velveeta-induced poundage – look at my recipe for Spicy Extra Crispy Southern Fried Chicken

Chocolate Chip Ooey Gooey Butter Cake


Ingredients

Cake Base Layer
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling Layer
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners sugar
1/2 cup (1 stick) butter, melted
Topping
1 cup chocolate chips
1 cup chopped nuts (optional; pecans are my favorite option)

Directions

Preheat oven to 350 degrees F. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter. Pat into the bottom of prepared pan and set aside. Using the electric mixer, beat cream cheese until smooth; add eggs and vanilla. Add confectioners sugar and beat well. Reduce speed of mixer and slowly pour in butter. Combine thoroughly.
Pour filling layer onto cake base layer and spread evenly. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.
In "Paula Deen", "butter", "chocolate chip ooey gooey cake", "chocolate chips", "dessert", "dump cake", "gooey butter cake", "ooey gooey butter cake"

When it's too hot to bake, we no-bake


Ingredients:

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

How to make it:

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set. 
We took a Sunday drive (a habit, it would seem as of late) to the Angeles National Forest and needed a quick treat  and these were perfect. Except it did make me a little woosey (ALOT woosey). All those switchbacks, the sugar, the headache, the children...oy. I can barely talk about it, let alone type it. Cookie disclaimer: Avoid operating heavy machinery, high altitudes and swimming when consuming. 

Absolutely Sinful Cinnamon Rolls



Ingredients: (This is 1/2 the original recipe)

DOUGH:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 pkg active dry yeast
4 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tablespoon salt
FILLING:
1 cup melted butter, plus more as needed
1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed

Directions:

Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
Sprinkle surface generously with flour and roll the dough into a thin rectangular shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling of cinnamon.
Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden.
IF MAKING AHEAD FOR CHRISTMAS MORNING:   Instead of popping them into the oven, just put them straight  into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.
FROSTING:
Ingredients:
1 lb. powdered sugar
1 tsp. maple flavoring
1/4 cup milk
1/8 cup melted butter
1/8 cup brewed coffee
Pinch of salt

Directions:

Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting!

Easy Cinnamon Roll Bread


Ingredients

BREAD:
2 cups all-purpose flour 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/2 cup sugar 
1 egg, room temperature
1 cup milk 
2 teaspoons vanilla extract 
1/3 cup plain greek yogurt, or sour cream
SWIRL:
1/3 cup sugar 
2 teaspoons cinnamon 
2 tablespoons butter, melted and cooled slightly (can use water instead) 
GLAZE: 
1/2 cup powdered sugar
2 - 3 teaspoons cream or milk (as needed for consistency)

How to make it

Preheat oven to 350 F. Butter or spray a glass loaf pan. 
In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan. 
In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don't overmix it).
Bake for 45-50 minutes or until the center tests done with a toothpick. 
Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack. 
Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.

Mushroom Sauce Recipe


Ingredients

3 tablespoons butter
3 tablespoons flour
2 1/2 cups cold milk
3 tablespoons cooking oil
300 g mushrooms, washed and sliced
1/4 teaspoon turmeric powder
salt & pepper to taste

Preparation

Heat the cooking oil in a skillet over medium heat. Add the sliced mushrooms and fry uncovered until mushrooms are golden and all liquid is absorbed. Add turmeric powder and stir well. Set aside.
Dissolve flour in the cold milk and set aside.
Melt the butter in a saucepan over low heat. Add the dissolved flour. Stir constantly until mixed and all the lumps are gone, about 2 minutes. Add salt and pepper. Continue cooking over low heat until sauce begins to thicken, stirring constantly. Then add the mushrooms to the white sauce and mix well. Taste and add more salt and pepper if needed.
Note: For richer sauce, add a few tablespoons of heavy cream.

Sunday, November 13, 2016

Crispy Coconut Chicken


Ingredients

Vegetable oil for frying
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 - 4 cups of sweetened coconut flakes (Baker's Coconut)
3 - 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

Instructions

In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
In a second bowl, add 3 eggs and lightly beat.
In a third bowl add coconut flakes.
Take chicken and douse in cornstarch mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all chicken.
Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes.
Gently remove golden chicken and set on a paper towel lined plate. Cook chicken in batches if all does not fit into pan.
Once all chicken is cooked, serve with your favorite sauce.
We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!

Saturday, November 12, 2016

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE


INGREDIENTS:

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade

DIRECTIONS:

Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately, garnished with basil, if desired.

Banana Pudding Cake


Makes ~20+ servings (we cut small pieces, so we got more than 20)
***Note:  Look through each part of the cake to find all ingredients.  They’re listed separately to make it easier to prepare the cake.  To address comments made: Yes there are TWO boxes pudding in here (1 vanilla flavored, 1 banana flavored) and I use Cool Whip for the frosting.***
Cake
2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box instant, sugar-free banana pudding mix
1 cup milk
Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
One 1.34oz box instant, sugar-free vanilla pudding mix
1 1/4 cups skim milk
1 cup Cool Whip (or whipped cream)
To brush on layers: Mix together the following:
1 Tbsp sweetened condensed milk
1 Tbsp skim milk
You’ll also need:
2-3 medium ripe bananas
3-4 cups Cool Whip for frosting

How to make it

Step 1:  Make the cake
Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy.  Slowly beat in eggs and egg whites, one at a time.  Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix.  Add into wet ingredients in three separate additions, mixing until just combined.  Don’t over mix!
Stir in milk until combined.  Divide batter and pour into pans.  Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan.  Loosen and remove from pan.  Allow to cool another 1-2 hours on a wire rack.
Step 2:  Begin layering
Level each cake.  Place first layer on cake plate. Brush with a little milk mixture.
Line banana slices on top of cake.  Spread 1/3-1/2 of the filling mix on top of bananas.
Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.
Step 3: Frost
This is the fun part.  Frost with Cool Whip and decorate as you wish.  I crushed some mini Nilla wafers and spread on top.  Then used the wafers along the sides.
Whew!  Sounds super complicated, but it was simple to make.  You may also want to put some Nilla wafers in between the layers.  You know, if you’re feeling extra fancy and decadent.
Very important!!:  Store this cake in the fridge!!  Lots of perishable ingredients.  You’ve been warned, so I’m off the hook if you don’t refrigerate and get sick.
This may be a new family favorite.  It’s definitely not a “good for you” cake, but this was a very special occasion. Everyone loved it, too!  My nieces especially enjoyed picking off and eating the Nilla wafers.
 
 
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