Ok Carla, here goes;
4 boneless chicken breasts
1/3 cup Italian dressing
2/3 cup potato flakes
Dip chicken in the dressing and then dredge into the potato flakes. Lightly drizzle with olive oil.
Place in a preheated 400 degree oven until juices run clear and crust is brown. Be sure the temp is around 175ish.
12 slices bacon
1 can refrigerated crescent rolls
8 eggs
Salt/ Pepper
Place bacon on a baking sheet put in cold oven. Turn on oven to 400 and bake until cooked but not crisp, turning once. Drain on paper towels.
Spray 8 jumbo muffin cups or glass baking cups with cooking spray. Separate dough into 8 pieces. Put 1 crescent roll, unrolled, in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, season with salt and pepper, and crack an egg over each.
Turn oven to 350. Bake 25 to 30 minutes or until egg whites are set. Run a silicone spatula around cups to remove. Serve and enjoy.
Pork Roast (see previous entry.)
2 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 ribs celery
2 garlic cloves
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
1 heavy teaspoon salt
1 teaspoon black pepper
1 jar baby button mushrooms
1/2 small can tomato paste
1/2 cup red wine
1 bay leaf
Place the carrots, onion, bell pepper, celery, and garlic in a food processor. Pulse the vegetables until finely chopped but not mashed. Add olive oil in a heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the mushrooms, reserving the liquid. Add the mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste about 5 minutes. Add the mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 to 15 minutes.
Serve over thinly sliced pork roast and side with sauteed Chiffonade kale or other greens topped with Parmesan.
First get your pork roast ready with your favorite seasonings.
I like salt/ pepper/ and a few sprigs of rosemary.
Tie the roast with the fats sides opposite for best drainage.
Add more fresh herbs and 3/4 cup red wine to your cooking vessel.
Cook 3# loin at 475 for about 1 hour or 155 degrees.
Remove and tent with foil 15 minutes minimum.
Oil
½# smoked sausage cut into bite size pieces.
½ C diced onions, ½ C diced celery, ½ C jalapenos
2 cloves garlic, minced
1 C dry rice and 1 C water
Salt/ pepper/ 6 sprigs thyme
14- 16 oz chicken stock
1 ½ C fresh diced tomatoes
½# cooked chicken
Add oil to hot heavy skillet. Sauté sausage 1 minute or so, add onion, pepper, garlic, and sauté 6-8 minutes till tender. Add rice, water, seasoning, stock and boil. Reduce and simmer 20 minutes or until rice is good to go. Remove thyme, add chicken, tomatoes, and cook 3-5 more minutes.
Eat.
1 large bag frozen vegetables
3 tablespoons butter
1 large chopped onion
3 stalks celery, chopped
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups diced cooked chicken
1 package Phyllo dough
Toss frozen vegetables with oil and spread evenly onto a sheet pan. Place into 400* oven and cook until golden brown.
Toss frozen vegetables with oil and spread evenly onto a sheet pan. Place into 400* oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and slowly cook the onion and celery. In a microwave, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook 2 to 3 minutes. Sift the flour and cook for 1 to 2 minutes. Slowly add the hot milk mixture stirring and cook until thickened. Add the parsley, salt and pepper. Add the vegetables and the chicken. Pour into a baking pan, and top with 4 to 5 sheets of Phyllo dough, buttering or olive oiling between each one. Place into the oven and cook until Phyllo has browned and the mixture is hot and bubbly, about 30 minutes or so.
Add parsley and green onion to 3 tbsp olive oil, pour over 3 cut potatoes.
Bake in 450 oven for 25 minutes.
After 10 minutes, add halved seasoned zucchini.
Schmear 1 tbsp mayo on each Mahi filet
Cover with Panko and your favorite seasoning
Bake @ 450 for last 10 minutes.
Microwave broccoli for 4 minutes.
Add drinks and you have a meal.
First start your sauté pan over medium high heat. Now I get my fettucine started in salted water, al dente in 7 minutes or so.
After sauté pan is hot add some olive oil, about two Tbsp or so. Add diced zucchini, onions, carrots, celery, garlic, or whatever you have. Cherry tomatoes work well as well. Sauté until you start to see edges turning and veggies are crisp tender. Pull fettuccine from the pan, drain, and add to your sauté pan. Stir all together with a Tbsp or so of pasta water and cover. Wait about two minutes and add Salt/ Pepper/ Parmesan cheese and serve.
Quick, easy, and a great way to utilize leftover vegetables and you could always add any meat if desired.
Ok we had to make these wonderful lil pies again. I have had several people asking so I thought I'd share how easy they are.
Take two avocados and remove pit and skins. place in a food processor with 1/4 cup of lemon or lime juice, 14oz can of sweetened condensed milk and blend until smooth. Pour into small prepared pie cups and chill. Enjoy.
Our friend Amber, suggested I make Salmon Cakes for dinner tonight. I started with canned wild Alaskan Salmon. Break apart with a fork and add 2 eggs, 2 tbs lemon juice, 1/2 cup fine chopped onions, 1/2 cup Panko bread crumbs, big pinch of garlic salt and 2 tsp mayo. Mix lightly and form into patties. Preheat skillet with 2 tbs olive oil and wait until it is hot. Add Salmon patties and fry for 2 minutes. Turn carefully and fry additional 2-3 minutes until browned and done. We sauteed some fresh kale with onion and garlic in a cast iron skillet whilst our Salmon was cooking. This dinner was both delicious and healthy. Plus, it only took about 25 minutes from start to plates.
Grab a beer can cooker at your local cook store and try this wonderfully delicious tender chicken. We used Miller Lite because that is all we had in a can. We also rubbed the outside of the bird with some Regas seasoning that my friend from Tennessee brings me. I cooked it on the grill with indirect heat, @350 for about an hour.
Jealous?
Mix two 8 oz packages of room temperature Neufchâtel cheese, 1 cup real mayo, 6 seeded, diced jalapeno peppers, and 2 cloves garlic, minced. Blend well and place on oven safe vessel. To another bowl, add 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese and 4 tablespoons butter, melted. Blend well and top the dip with mixture. Bake @ 375 for about 20 to 25 minutes or until the top is browned. Cool a few minutes and serve with your favorite chips.
Thanks Dianne, this was a good one.
Homemade pizza is delicious, calorie friendly and healthy. I start with a flour tortilla for my crust, sprayed lightly with chipotle olive oil on both sides. Add a spoonful of your favorite tomato sauce thinned with Franks Red-hot sauce. Sprinkle on some fresh seeded jalapeno, leftover chicken sliced thin, thinly sliced onion, chopped mushrooms, Bleu cheese crumbles, and shredded mozzarella cheese. Sprinkle pizza seasonings on top. Bake on pizza pan or cookie sheet @450* for about 10 minutes. Top with fresh shaved Parmesan cheese.
Kit and I made some cool Jello Shots this weekend. Just substitute 1 cup of your favorite liquor for the cup of cold water. We cut some oranges in half, removed the oranges carefully, filled with Jello and set. After they set, cut them into quarters and serve. These are Orange Jello with Tequila.
* Please Enjoy Responsibly
Halve 6 hard cooked eggs; scoop yolks into a small bowl. Add 2 tbs mayo, 1 avocado and mix until desired consistency is reached. Add salt and pepper to taste. Using a small teaspoon or sandwich bag with the corner cut, fill egg white halves.
Now add 3 tbs mayo and 40 drops of red #40 food coloring to a sandwich bag. Mix well. Poke small hole in corner of bag and add a bloodshot look to your eggs. Top with an olive slice and viola.
Brown 1# lean ground beef until no longer pink; drain. Add 3oz softened cream cheese block, your favorite taco mix and simmer for a few minutes then allow to cool. Meanwhile, bring a pot of salted water to a boil. Add box pasta shells and cook for 7 minutes or until al dente; drain. Place cooked shells in cold water bath. Preheat oven to 350*. Fill shells with taco mixture and place in a baking dish with a bit of taco sauce on the bottom. Pour remaining taco sauce over shells. Cover and bake for 20 minutes. Remove cover and top with shredded cheese and broken tortilla chips; return uncovered to cook for 15 minutes. Serve over a bed of lettuce and top with cheese.
Ingredients
4-6 small chicken breasts, pounded thin
Salt and pepper
4-6 sage leaves
1/2 cup grated fontina cheese
Olive oil
1 garlic clove, halved
1/2 cup white wine
1 (28-ounce) can tomatoes
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
Beat the chicken with your meat tenderizer's flat side until 1/2" thick. Sprinkle with salt and pepper. Place one sage leaf crosswise on each piece of chicken. Sprinkle each piece of chicken with 2 tablespoons of fontina cheese. Roll up the chicken and seal with two toothpicks.
Start the olive oil and garlic in a large, deep skillet over medium-high heat about 2 minutes. Brown the chicken about 3 minutes per side. Remove the chicken and add the wine to simmer for a few minutes while de-glazing the pan.
Now, combine the tomatoes, salt and pepper, and red pepper flakes in a blender and blend until smooth. I added spinach here, but you can do it either way. Pour the tomato sauce in the pan. Let bubble for 5 minutes.
Return the chicken to the sauce. Simmer for 14-16 minutes turning the chicken over after 5 to 7 minutes.
Remove the toothpicks. Drizzle chicken with sauce and enjoy.
We acquired some huge chicken breasts at Dot's Market and thought we'd make them even bigger. First I cut a "pocket" into my breasts with a pointed knife. I rolled out 1/4# of thinly sliced ham and topped with aged Swiss cheese. I folded this and stuffed it into the "pockets." Season and grill as you would normally do your favorite grilled chicken.
We hope you enjoy these yummy dishes as much as we do.
Well with all of the tomatoes we've been harvesting, we decided to make some tomato sauce. This will go nicely with our baked eggplant. I dredged our sliced eggplant in a beaten egg, then into my day old bread crumbs, and then seasoned. Place onto a baking sheet, pop it into the oven for 12 minutes @ 425. Kit made the tomato sauce with a recipe in her head which consisted of a dozen tomatoes, peeled, 6-7 cloves of pressed garlic, a small onion, and some fresh oregano. Simmer on stovetop for about 20 minutes and season with salt and pepper.
When the eggplant was done we grated some fresh Parmigiano Reggiano cheese to layer it with the eggplant, lasagna style. Bake this for 25 minutes @350 and grate some more Parmigiano Reggiano cheese on top.
Tonight we had some frog legs, steak, Fulton Farms corn and some sauteed spinach greens.
I marinated the frog legs in Italian dressing for an hour or so. I made a Bleu cheese topping for the steaks and grilled it all. I soaked the corn, with ends cut off, in cold water for 45 minutes.Start with a hot grill 500+ degrees and place the corn on the warming rack turning often for 30 minutes. Place the frog legs and steak on the hot grill for 3 minutes per side turning only once. I quarter turn my steaks after 2 minutes just to make some nice grill marks.
Pull the meat and legs off and plate. The corn will be ready at this time as well.
Enjoy, we did.
So we had some ideas about cooking with tequila. These are very easy and you can make on any grill or even the oven. I used...1 pineapple
1 juice from orange
1 juice from lime
4 tbsp honey
1/4 c fine Tequila
and lime zest for garnish
Zest a lime and an orange saving 1/2 aside, add the other ingredients and mix well. Cut a fresh pineapple longways to get several long pieces after removing the core and outer parts. Soak these in the marinade. Grill on a hot grill for about 6 minutes a side. Drizzle some of the marinade over each piece and add a dollop if ice cream in a bowl. Sprinkle with some more orange/ lime zest.
Well tonight we had a special guest so we made a bourbon glaze sauce with Guinness beer.
1 cup packed brown sugar
6 tablespoons bourbon
1/2 cup Guinness beer
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, crushed
2 2.5# whole salmon fillets
4 teaspoons sesame seeds
Mix everything but the salmon and sesame seeds together and marinate the salmon for a couple hours in the fridge. Place on hot grill turning down to medium low, skin side down for 5 minutes. Place the cedar plank directly on medium low grill. Turn salmon over and peel the skin off discard and grill 5 minutes. transfer salmon to the planks with the skin side down and spoon marinade over the salmon several times during the next 10 minutes or so. When salmon flakes easily, pull from grill and spinkle sesame seeds over each fillet.
Happy Birthday; Jer.
We had two really nice Mahi Mahi steaks and tons of veggies. I made a pesto with celery tops, jalapeno's, and some fresh herbs.
I grilled the steaks over high heat for about 6 minutes a side. After the flip and turn (for grill marks) I added the pesto.
I also felt like a mushroom or two so I filled the caps with tequila and let them rest for about 10 minutes on the top rack. This pairs well with Fulton sweet corn and grilled zucchini topped with olive oil and herbs.
Our local Kroger has a wonderful seafood department. Today I bought a whole Pacific Salmon and grilled it with misc veggies.
Take your Salmon out and add fresh herds. We used dill, because that is what we had fresh. Sprinkle herbs and let it sit for a bit. Take remaining veggies, slice and drizzle with olive oil and herbs. Add a touch of salt and pepper.
Place Salmon, skin side down on med heated grill for about 15 minutes. After ten minutes or so, add veggies to hotter part of the grill. Turn after about 5 minutes or so. Salmon is done when it flakes easily with a fork.
Once again our Fulton Farms Happy Box netted us with some extra onions so I decided to make some soup.
2 tbs butter
3 large onions cut
2 cloves of garlic minced
2 cups veg stock
2 small apples cut, cored, and skinned
8 oz Guinness
Bread
Grated Swiss or Mozzarella cheese
Heat butter over med to low heat. Add onions, garlic and let onions caramelize a bit. Add veg stock and simmer for 30 minutes. Add Guinness and apples pieces and simmer for 15 minutes.
Top with bread and cheese and place in broiler center for 3-5 minutes or until browned.
1.5# ground round or better
1 small onion
1 salt/ pepper to taste
1 clove garlic
2 cups diced greens (spinach, mustard or collard greens)
1 can creamed corn
1 handful frozen peas
3 servings leftover mashed potatoes (Rough up with a fork so that there are peaks that will brown nicely.)
1/4 C fresh herbs
1/4 shredded cheese for topping
Brown beef, add onion, garlic, and greens. Cook till onions are translucent.
Add beef mixture to pie pan. Cover with cream corn, then peas, finally the leftover mashed potatoes. Spread 2 Tbs softened butter over top and bake for 45 minutes at 375. Top with cheese and herbs and place in cooling oven for 5 minutes.
3 C thinly sliced purple and green cabbage
1 Tbs white vinegar
1 Tbs white sugar
1 Tbs celery seed
1/2 C onion
1/2 C julienne carrots
1/2 C mayo
Mix all ingredients and chill 2 hours. Enjoy.
I went to my local Kroger fish market today and scored on Pacific Salmon for $4.50/#. Well I guess we are having Smoked Salmon tonight.
First I brined the salmon for 1 hour in a salt water bath. Then we dried and rested for 30 minutes. We seasoned with rosemary and a citrus/ basil rub.
I smoked the Salmon for about 1 hour at 200 degrees under heavy cherry wood smoke.
We invited our new neighbors over to help judge this masterpiece. 8 Thumbs Up!
OK we had to do it again. We had some smoked Boston Butt and decided to have some for breakfast. Add some pulled pork, onions, potatoes, and jalapeño to a hot skillet. Cook till crisp, add eggs and cover. Cook 4 1/2 minutes.
Remember don't lift the lid until done.
We smoked a corned beef brisket a few weeks ago and had some leftover.
I shredded the leftover beef, added onions, jalapeños, diced potatoes, and sautéed until crisp. Then I made two wells and added 4 eggs. Cover and reduce to low heat for about 4 1/2 minutes without lifting the lid. (This is where everyone wants to lift the lid over and over but the eggs won't cook properly if you let out the steam.) Enjoy.
PUMPKIN BISQUE
1 1/2 tbsp butter
1 small onion, chopped
1 cup pumpkin pureed or canned pumpkin
1 1/4 can chicken broth
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup heavy cooking cream
Salt and ground pepper
In saucepan saute onion in butter until just translucent. Add pumpkin, chicken broth, 2 cups water, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Reduce heat to low and add cream. Gently heat until hot. Season to taste with salt and pepper.
I like to add some Serrano peppers for heat but you can leave them out.
1/4 onion diced
4 mushrooms diced
2 ribs of celery diced
1/2 small zucchini diced
1 carrot diced
1 jalapeño seeded and diced
4 shoots of chives diced
Ramen noodle packet (discard seasoning full of MSG)
1/2 tsp soy sauce
1/2 tsp corn starch
5-7 pieces of cooked tailless cocktail shrimp
First melt a big pat of butter and saute the onion, jalapeño, carrot, and celery and saute 2 minutes.
Add mushroom and zucchini. Saute 1 minute.
Add 2 cups water and bring to boil. Add dry Ramen noodles and boil 3 minutes.
Drain and return to pan.
Mix corn starch and soy sauce and add to center of hot pan and agitate in the center of the pan.
Stir in 5-7 pieces of cooked shrimp. Top with chives and sesame seeds if desired.
I have loved Maid Rite's in Greenville for a very long time. We had a craving for them last weekend and since our riding season hasn't started in Ohio yet.....We made them at home.
1 lb Ground beef
1 small vidalia onion
1 small tsp black pepper
2 tsp sugar
2 tsp regular mustard
1 bottle of Pabst Blue Ribbon Beer
Big pinch of salt
In skillet on low heat, combine ground beef, pepper, sugar, mustard, salt, onion and beer. Cook slowly moving beef around often and keeping the inside of the pan clear for juices to steam off. Cook for 1/2 hour to 45 minutes until most of the juices steam off. Keep moving beef around in pan but allow center for juices. The longer it cooks, the more the flavors blend together.
Serve on mini buns with a pickle and mustard.
Place filled buns in a Tupperware container or plastic bag for 10 minutes and then serve. This part is important if you want the full Maid Rite experience.
Ingredients
1 pound tailless deveined cooked shrimp
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups thinly sliced cabbage
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1/4 teaspoon salt
8 (6-inch) tortillas
Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
Heat a large skillet over medium heat. Coat pan with cooking spray. Add shrimp to pan; cook 1 minute while stirring. Remove shrimp from pan. Sprinkle shrimp evenly with chile powder, garlic salt, and cumin.
Heat tortillas according to directions. Divide shrimp mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
Boneless pork loin
Pineapple
3tbs Soy sauce
1/2 small onion
1 tbs brown sugar1 large clove garlic
1/4 oz bourbon
3oz pineapple juice
Cut pork into 1/2" cubes. Place remaining ingredients in a food processor until smooth. Marinate pork in this mixture for several hours to overnight. Thread pork, pineapple, and onion on skewers and grill 8 to 10 minutes, turning occasionally, until done. If using bamboo skewers, soak them in water for one hour to prevent burning.
We all keep getting this email about the famous turtle burgers. Today we decided to try them. First we weaved 8 pieces of bacon to make a blanket. Jer made some 1/2# patties with chopped spinach inside. We topped each patty with Cajun seasoning and the blanket of bacon. We cut and inserted hot dogs for head, tail, and feet. These baby's ended up as 1/2# burgers with three hot dogs and 4 slices of bacon. Very filling but awesome none-the-less.
