Thursday, December 18, 2008

Mexican Chicken Casserole

We did two Mexican casseroles this month but this was our favorite.

1can cream of mushroom soup
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can Ro Tel tomatoes
1 can green chilies
1 jalapeño pepper
1 small can corn (drained)
1 can black beans (drained)
One onion (chopped small)
2 gloves of garlic crushed
We added these two spices as the original recipe did not have them listed. Put as much or little as you like.
Chile powder
Red pepper flakes (we use a lot but adjust to your taste or leave out.)
4 cups cooked chicken (we used a roasted chicken)
12 corn tortillas
2 cups shredded cheddar cheese or Mexican blend.

1. Preheat oven to 350 degrees and spray or grease 13 by 9 baking dish.
2. In a pot stir together all ingredients except the cheese and tortillas stir till mixed good and to your taste with spices.
3. Layer tortillas in bottom of dish pour in mixture, put last layer of tortillas then layer cheese on top.
4. Bake for 30 minutes.
5 add sour cream and cilantro as garnish.

Sunday, November 30, 2008

Pasta with Ham, Asparagus and Asiago Cheese

I know everyone out there is tired of turkey right about now so for those who have left over ham here is a very good and quick recipe.
This was good but next time we will add some red pepper flakes we felt it needed a little more kick.
I must say we used a bottle of SPY VALLEY Sauvignon Blanc. 2006.That was just great with this.
We were in the wine store the other day to see if we could find another bottle. (Ms. Does not allow you to buy wine on line and when you do find a good one, it is not guaranteed it will be there the next time you go to get a bottle.) We did find a 2007 that was given a high rating by one of the magazines so we hope it is as good.

1lb bow tie pasta (could use other but the bow ties made a pretty presentation and held the sauce nicely).
1-2 lb thin asparagus
1 ½ dry white wine
1 cup whipping cream
1cup shredded Asiago cheese
1 cup thinly sliced green onion.
2 cloves garlic
Salt and pepper to taste.

Cook pasta in salted boiling water for 10 min.
Add asparagus and boil until crisp-tender stirring occasionally about 3 min longer. Both should be tender but still a little firm. Drain pasta and asparagus in colander.
Will pasta is cooking in large heated skillet add ham and cook just brown stirring frequently about two min.
Add wine boil until reduced by half about 2 min.
Add cream bring to simmer, stir in cheese and 3/4 cup of the green onions.
Add pasta and asparagus and toss with sauce to coat.
Season with salt and pepper to taste.
Garnish with remaining green onions.

Tuesday, November 25, 2008

Easy Cobbler

Wow I cant believe I have been gone so long. I have been working out of town a lot the last few months and of course when I’m home there is a huge honey do list. I have been making a few of my favorite recipes we already have posted and a few new ones we made that were ok but not that great. I like to put the really good ones here not just the ok ones.
We did come across a great recipe for quick cobblers and just about made one of each kind. Blackberry , cherry, blueberry and strawberry.

We also used fresh fruit when possible blackberries and blueberries and with then another with the pie filling and we could not tell that big of difference.
½ cup butter
1 cup sugar
¾ cup flour (all purpose)
½ teaspoon salt
2 teaspoons baking powder
¾ cup milk
1 (15 oz can pie filling (flavor of your choice) or one cup fresh fruit may need to add more.

1. Melt butter in baking dish
2. Mix sugar, flour, salt, and baking powder
3. Add milk and mix well
4. Pour batter into melted butter …… do not stir!
5. Pour pie filling into batter(drop by spoonful and put several in middle and divide the rest into the corners and sides… do not stir!).
6. Bake at 350 for 50 minutes to 1 hour or until golden brown.
Serve with cool whip, whip cream, ice cream or just plain. Ummmmmm good.

Monday, September 8, 2008

New Best Friend,Tabasco

I had a Dr’s appt. this morning so I’m home tonight and thought I would do another post. No one is paying me for this but just wanted to let every one know about our new best friend. We got a free sample of this and thought it was good so we bough a bottle. As those who read my blog know we like spicy and hot stuff. My wife has ruined me. She can eat something hot and say its not and when I dive in I get burned. However, over the years my taste buds have become immune or adjusted to the heat. I still cannot eat as much as she can but it’s much better than when we were first married. This is hot but it is great over a hamburger and hot dog

Radish Spread

As my wife and I were walking threw the grocery store she is looking at things and how they would look as a painting. This is what happened to the radishes. I had no idea on what to do with them other than eat in a salad but I found this recipe on the Zaar. We were going to my jam session and this is what I brought.

My wifes painting

Radish Spread Recipe 40 min 20 min prep

SERVES 6 , 2 cups

8 ounces cream cheese (softened)
1/2 cup butter or margarine (softened)
1/2 teaspoon celery salt
1/8 teaspoon paprika
1/8 teaspoon red cayenne pepper
1/2 teaspoon Worcestershire sauce
1 cup finely chopped red radish
1/4 cup finely chopped green onion
we added a couple of dashes of Tabasco Chipotle Sauce
Mix all ingredients together.
Serve on rye rounds or crackers.

Wednesday, September 3, 2008

I would like to thank Deanna of Deannas Corner for the reminder of this dish I had a good bit growing up as a child and have not fixed in very long time, the bird in a nest. Her site has how to fix this so please visit.

Two Potato Moussaka

Well we survived the hurricane but now we are soaking wet. We have had a little over 7 inches since Monday. The wife and I did go out to eat at the Thai House for our anniversary. I must say we were a little disappointed as we both got something different. Mine was supposed to be mild and hers hot. They tasted the same and no way near hot or we have burnt out taste buds. The dish we cooked back in Jan. Thai Shrimp Soup was a lot tastier, especially for the price.

This is a dish we fixed that we thought was pretty good and makes a good bit so if you have more than 4 people to feed. Again thanks to Recipe Zaar.

Two Potato Moussaka Recipe
by KelBel
55 min 25 min prep
1 lb red potatoes
1 lb yam or sweet potato
1 lb ground beef
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
2 cups milk
1/4 cup flour
2 tablespoons butter
1/2 teaspoon ground nutmeg
salt and pepper
1 egg yolk
3 tablespoons grated parmesan cheese
Pre-heat oven to 400 degrees.
Cook red skinned potatoes in microwave for 5-7 minutes.
Cook sweet potato in microwave for 7-9 minutes.
In medium skillet, brown beef for 5 minutes.
Add tomatoes, cinnamon, and cumin; Simmer 3 minutes.
Combine milk, flour, butter, and nutmeg in small saucepan over medium heat, stirring constantly.
Bring to boil and simmer for 1 minute.
Season with salt and pepper.
Remove from heat and whisk in egg yolk.
Thinly slice potatoes.
Place half of potatoes and sweet potatoes on bottom of 2 quart casserole.
Layer meat mixture, then remaining potatoes and yams.
Pour sauce on top.
Sprinkle with parmesan.
Bake for 30 minutes

We added onion and garlic to the ground beef (1 small onion and about 2 cloves garlic)

Wednesday, August 27, 2008

Bad bad babies Dead roll of paper towels

This is Will’s other half, he is out of town this week but will be back Friday and we have a long weekend coming up so we hope to be doing some cooking. The 25 was our 13 anniversary and he was gone so I hope we can whip up something good or go out to eat. Hint hint. We went to a restaurant a month or so ago Mediterranean Fish and Grill. Will had a chicken meat pie to die for. We have looked for a recipe but cannot seem to find one near it. I would like to go back, get another one, and see if we can figure what it is made of.
Mean while the babies have been bad. We know who is leading the young ones astray.

The roll of Paper towels did not survive the attack

Couldn't be them they are so innocent looking.

The guilty one

Saturday, August 23, 2008

I got the I heart your blog award.

Thanks to Dannas Corner, she has helped me learn a new trick. How to add the Cook it Blog it folder and gave me an award of I heat your blog. I have to choose 7 people to pass the award on to so that will have to wait until tomorrow I am afraid. I have my monthly jam tonight and have to get ready. We made a new dish that I will put up tomorrow. Meanwhile this is a watermelon we cut the other day.

Thursday, August 21, 2008

Pasta with Asparagus and Shrimp

Been working out of town this week and glad to be back home. Looks like we are set for another round of rainy weather. Looks like I will not get the grass cut this weekend. Still with out a refrigerator so to speak so this is a quick and easy dish for two.

Pasta with Asparagus and Shrimp

12 large shrimp (we use more)
Pasta of choice, linguine spaghetti or angel hair. (we used spaghetti)
2 Tablespoons of olive oil
2 Tablespoons of garlic (we use a little more)
1 teaspoon chopped shallots ( we used a yellow onion and of course added a little more)
10 stalks asparagus cut in 2-inch pieces.
½-cup mushrooms or small can.
¼-teaspoon salt
1/8 dry crushed red pepper (we add a pinch more because we like it spicy)
1 Tablespoon chopped fresh basil (this is one herb we were able to grow fairly well this year)
1 Tablespoon chopped fresh oregano (this is another we were able to grow fairly well this year)
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh parsley
2 Tablespoon freshly grated parmesan cheese ( We love cheese and this is no way enough so we extra after it is served.)
½ cup dry white wine. Save rest to drink with meal.

1. Cook pasta and ser aside.
2. Heat large skillet about 10 inches or larger. Add olive oil garlic onion and shrimp cook 2 3 minutes stirring constantly until shrimp turn pink.
3. Add asparagus and mushrooms salt and red pepper.
4. Stir in wine scraping bottom of skillet to loosen any partials (the good stuff.)
5. Add pasta, basil and rest of the herbs and cheese.
Serve with crispy bread and enjoy.

Thursday, August 14, 2008

Tortilla Snacks

This is one of several yummy snacks from my friend Lisa AKA Mother of the Sky.

Tortilla Snacks
Serve with with salsa.
12 (14-ounce package) flour tortillas
8 ounces cream cheese, softened
1 cup sour cream
1 (4-ounce) can chopped green chilies
3 tablespoons chopped green onion
2 tablespoons finely chopped red bell pepper
12 ounces sharp Cheddar cheese, grated
1 cup salsa or picante sauce
Directions for tortilla roll-ups.
In a medium bowl combine cream cheese, sour cream, chilies, onion, red bell pepper, and Cheddar cheese. Mix thoroughly. Spread onto tortillas and roll up. Cover tightly and chill for 2 hours or overnight. When ready to serve, cut each roll into 1/2-inch slices. Serve with salsa or picante sauce. Makes about 8 dozen pieces of tortilla roll-ups.

August has not been good to me

Well when it rains it pours and I am not talking about the 6+ inches of rain we got Monday and Tuesday. This 8 stuff has not been lucky for us.
Our phone went out Sunday night and I am waiting for the phone guy now they can be here any time between 8 and 7.
The week before we had a real disaster. Both our old refrigerators bought in the 80s died on us. The small one in the back as our back up and wine storage quit completely and we lost everything in the freezer all our beautiful blueberries. That will teach us to put everything in the little chest freezer. At least all our asparagus was in the little chest. We lost the fruit and other veggies that we had in there. Next, the big frig in the kitchen freaked out. The freezer is working but not the bottom so we have had to throw everything out. We thought if we replaced the seal on the bottom part that would help, no didn‘t work. Again, another drawback to living way out here is getting service and delivery. With gas so high now that is where everyone is cutting out the free stuff. Needless to say, we have not been cooking much for now so I will be putting up some stuff we had cooked before the refrigerators went out.

Thursday, July 24, 2008

Cinnamon Cake

My wife has cravings for things from time to time and she has been thinking of the fair cinnamon buns lately. After looking at I found the perfect solution. On their June 13 2008, post was a recipe for a Cinnabun Cake. Please visit their site for the recipe. We followed as written maybe adding a little more cinnamon and we have plenty of pecans so we added some on top. Here are our pictures.

Tuesday, July 22, 2008

Figs on a Hot Biscuit

Cooked down Figs

2 cups fresh whole figs
1 ½-cup sugar (can add more if you like them sweeter)
½-teaspoon lemon juice
Dash orange zest
1 cup water (add more if needed)
Cook on top of stove in saucepan until cooked down. Stirring occasionally until the figs gets thick about 30 min to 1 hour at low heat.

Will keep in frig for 3 to 4 days.

We make just enough for the two of us at a time. In addition, we somewhat just taste it until we have it to our liking. We really do not have a recipe for this.

Saturday, July 19, 2008

Fresh figs with breakfast

We are getting the figs all dressed up for their date with the biscuit tomorrow but today we had some naked ones on a plate.

Friday, July 18, 2008

Figs are coming in

Figs fresh from our tree. These boys are looking for a hot date with a biscuit.
The fig tree this year has more figs than last year maybe it’s because we have had more rain but whatever the reason they will sure be welcomed when the weather is cold. We will be putting some up and looking for new recopies so if any one has a favorite please let me know.

Tuesday, July 15, 2008

Tomatoes Sweet Basil and Feta

Love the summer tomatoes I may have withdraws this winter. This is a simple dish of homegrown tomatoes a little olive oil and fresh sweet basil (this and rosemary seem the only herb we can grow) with feta cheese. Of course salt and pepper.

Monday, July 14, 2008

Brunch in the country

As stated before we have a brunch on weekends as I have more time and I like to sleep a little later on the weekends. After 4 days of 7:30 to 5:30 days, those few extra hours in the bed on Sat sure feel good. Of course, if the cat’s food bowl is empty they will worry you until you get up and feed them.
Here in the south, I grew up during the summer eating tomatoes any time and that meant at breakfast. I am so lucky we are able to get some good tomatoes from the farmers market but even better form the neighbors in the neighbor hood and not have to worry about the dreaded salmonella.
We have put up some asparagus and the way its going I may not have any left for the winter.
This is hash brown potatoes, fresh tomatoes, cheese grits with shrimp and scrambled eggs with asparagus, and shrimp. I really do not have this written down as I just winged it over the years.

Saturday, July 12, 2008

East Indian-Style Spiced Beef With Rice

This is a terrible picture but boy was it good. We halved the recipe for just us. We did not have any cardamom and our little grocery did not have any so we will defiantly make this again after we can get to a larger grocery store to find some. We would like to thank Recipezaar again for another winner.

East Indian-Style Spiced Beef With Rice Recipe by Lisa1
1½ hours 30 min prep
2 lbs beef stew meat
2 tablespoons vegetable oil
1 large onion, finely chopped
8 garlic cloves, chopped
4 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3/4 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon pepper
2 bay leaves
1 cinnamon stick (apx 2-inch piece)
1 1/2 cups water, divided
6 tablespoons plain yogurt
hot cooked rice
chopped peanuts (optional)
Brown meat in oil in a large pot. Remove with a slotted spoon.
Cook onion and garlic in pot for about 4-5 minutes, stirring (don't let garlic burn).
Add all spices. Stir.
Stir in meat and 1/4 cup water.
Stir in 1 tablespoons yogurt until well combined. Continue adding yogurt 1 tablespoons at a time.
Stir in remaining 1-1/4 cup water.
Cover. Simmer on low heat for 1 hour.
Remove bay leaves and cinnamon stick.
Serve over hot, cooked rice.
Garnish with chopped peanuts if desired.

Friday, July 11, 2008

Blueberry or Blackberry Cobbler

This was easy to do and the recipe came from of course the Pioneer Woman, we are working our way threw her recipes. I have to admit we like a juicier cobbler(it may be a sourthen thing)as we felt like we were eating a giant blueberry muffin. Nevertheless, we still ate every bit and it went great with ice cream.

Blueberry or Blackberry Cobbler

1-cup milk
1 stick butter
1 ¼-cup sugar
C cup self rising flour
2 cups blueberries or blackberries (can use fresh or frozen)
(We used fresh blueberries)

Melt butter combine one cup of sugar and flour in bowl whisk in the milk. Mix well. Add butter and blend well, pour into a buttered baking dish. Take (rinsed and dried) berries and arrange on top as even as you can. Sprinkle on top ¼ cup of sugar. Bake in pre heated oven at 350 for one hour or until golden brown.

Thursday, July 10, 2008

Chicken Spaghetti by Pioneer Woman

Gotta Love the Pioneer Woman this was really good.

2 cups cooked chicken
2 cans cream of Mushroom soup
3 cups grated sharp cheddar cheese (we used the 4 mexican cheese)
1/4 cup green pepper (we added more)
1/2 cup onion (we added more)
1 4 oz diced pimentoes drained
3 cups dry spaghetti broken intio two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon cayenne pepper ( we think it can use more like some red pepper flakes which we will add next time to kick it up)
Salt and pepper to taste
we also added a can of drained mushrooms

Cook 1 cut up chicken (a little note a dish that uses a meat with bone in is tastier)
in water. (We did add a little seasoning to this)
take chicken off bone to make 2 cups if any left over set aside for another day and dish.
Cook spaghetti in same chicken broth until aldente. Do not over cook.
When spaghetti is cooked combine with remaining ingredients except for one cup cheese. ( we found it easier to put all the ingredients in a sauce pan and warm it up enought to mix all the cheese and spices.) Then we add it to the spaghetti and place in a large casserole dish. Top with last cup of cheese we also used more.
Cook for 45 minutes at 350 until bubbly.

Tuesday, July 8, 2008

Ground Beef and Spinich Pasta Bake

Looking for dishes not using the oven much and came across this one.
We added a can of corn and a home grown tomato and more parmesan cheese.
We felt it was lacking and could have used something to kick it up a notch.

Ground Beef and Spinach Pasta Bake
by Sackville
25 min 10 min prep
2 teaspoons oil
1 onion, chopped
250 g ground beef or
ground pork
2 (400 g) cans chopped tomatoes
1 teaspoon garlic powder
2 teaspoons chili flakes
salt and pepper, to taste
10 ounces frozen spinach
200 g tagliatelle pasta noodles (or other pasta)
1/3 cup grated parmesan cheese
Sauté the onion in a deep frying pan for 1-2 minutes, then add the ground beef.
Cook until beef is browned, then add the tomatoes, spices, salt and pepper to taste.
Simmer for 3-4 minutes, then add the spinach and simmer 3-4 minutes more.
Adjust seasonings to taste.
Meanwhile, boil and drain the pasta according to directions on the package.
Combine the two and place in a baking tray.
Sprinkle the cheese over the top and bake in a hot oven until melted and the dish is pipping hot, about 5 minutes.
Serve with a salad and garlic bread.

Thursday, June 26, 2008

New Twist on Carrots and Potatoes

Every one cooks a hamburger steak with mushrooms and onions so I will not give out that recipe here unless one wants to know how I do mine. (It appears we may be eating a lot more hamburger if the food prices keep going up. Steak is already almost a memory and this paycheck we are getting the roast out of layaway. LOL. Nevertheless, I ramble) the star of this dinner is the two sides. Pioneer woman if only you did not live so far away, I think we could cook up some good times together. We used Pioneer Woman’s Crash potatoes, which she got, from another site. They were very easy to do and we are making them again soon, so soon that I just brought home another bag of potatoes in anticipation. I do need a potato masher mine seems to have got lost when we moved so I used a fork.
The other real surprise was the carrots glazed with Balsamic Vinegar. Now I did not grow up eating carrots as a side dish more in a salad, soup or stew never just on their own. However, these were great. Thanks recipezarr.

Carrots Glazed with Balsamic Vinegar
Serves 4

3 -4 tablespoons butter
½ bag or cup peeled baby carrots or
regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
2-2 1/2 tablespoons sugar (or to taste)
2 1/4 tablespoons balsamic vinegar
4 teaspoons chopped fresh parsley or
cilantro (We used cilantro and it was great.)
Melt butter in heavy large pot over medium heat.
Add carrots and sauté 5 minutes.
Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
Stir in sugar and vinegar.
Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. (We had to cook a little longer or we needed to have cut the carrots smaller)
Season to taste with salt and pepper.
Add parsley or cilantro and toss to blend.
Transfer to bowl and serve.

Crash Potatoes
Serves 4

16 small red potatoes or 8 med.
T Tablespoon extra virgin olive oil
1-teaspoon sea salt
Fresh ground pepper
1-Tablespoon fennel or caraway seeds (we used caraway)
1-Tablespoon thyme or rosemary sprigs. (We used rosemary.)
Heat oven to 450
Do not peal potatoes bring too boil in salted water. Cook until a fort goes in easy about 15-18 min. depends on size. Do not want them soft.
Drain and place on oiled baking tray (we use a shot of Pam)
Use a potato masher to squash each potato flat. (Lost ours so use a fork or glass bottom)
Brush the top with olive oil and sprinkle sea salt, pepper, and herbs of your choice
Bake on top shelf in oven for 20 or 25 minutes or until crisp and golden.

Tuesday, June 24, 2008

Pork Chop Supper in a Skillet

We are trying to cook things that we do not use the oven because it is so hot. Unfortunately, most of the ones we want to try are oven dishes.
This was good it reminded us of a crock-pot dinner. We fixed a pear salad to go with it along with fresh tomatoes.

Pork Chop Supper in a Skillet

1 -2 1/2 Tablespoon of butter depending on size of chops
4 pork chops (we use ones with the bone in)
3- 4 medium red potatoes cut in small cubes
2 cups baby carrots cut in small bite size (this cuts down cooking time if vegetables are small and bite size)
1 small to medium onion in thin slices
1 small can mushrooms
1 can cream of mushroom soup
I clove garlic
Can add a little celery or celery salt
Salt and pepper to taste
Lemon pepper to season chops.
½-cup water

Sprinkle lemon pepper on both sides of chops
Take1 ½ Tablespoon of butter and brown chops in large skillet (about 3-4 min on each side)
Pour in ½ cup of water cover and simmer about 15 minutes with cover on. Then turn and check water and add any if needed.
Cook this way for 45 min until chops are staring to get tender.
Meanwhile cut up vegetables
In separate skillet or saucepan, cook onion in 1Tablespoon of butter until clear
Add carrots and potatoes cream of mushroom soup garlic mushrooms celery salt and salt and pepper.
Heat until everything is mixed well (may need to add a ¼ cup of water) pour over pork chops.
(I find this does mess up an extra pot but everything gets mixed up good, You can just add everything to skillet with chops and save this step if you want)
Cover and simmer for 15 to 25 min or until vegetables are tender.

Monday, June 23, 2008

Two Salsa's

We love Salsa and have been looking for one and trying different recipes. This is one where we used two recipes and we think it works. If you try, it let us know. We like spicy so if you do not cut back on the jalapenos

1 (14 ½ ounce) can tomatoes and green chilies drained, reserve juice.
1 (14 ½ ounce) can diced tomatoes drained, reserve juice.
1 to 2 jalapenos chopped, to taste.
½-cup yellow onions diced.
2 garlic cloves minced.
½-teaspoon cumin.
¼-teaspoon sugar.
2 tablespoons fresh cilantro chopped, to taste.
1 tablespoon fresh lime juice, to taste.
1/8 teaspoon hot pepper sauce, to taste.
Salt and Pepper to taste.

Place both cans of tomatoes in collinear and reserve juice in bowl.
In food processor or blender place jalapenos, onions and garlic, chop for 2 to 5 seconds.
Add the remaining ingredients and process until you have the consistency you like.
Use the reserved tomatoes juice to add liquid if you need it.
Place in glass bowl, cover and refrigerate over night.

Wednesday, June 11, 2008

Shrimp or Chicken Okra Gumbo

Hello, this is the other half of Will's Kitchen and I cook when he lets me in the kitchen. In fact, we both enjoy cooking together now that we have a large enough kitchen for us both to be in there. This is one of my family recipes I am attempting to create. Of course it will never taste as good as Maw Maw’s or my mothers but I have to keep the tradition alive as long as I can. Since we have, no children to pass this on to I hope some one out there in the Internet world will find this and enjoy it and maybe add it to their family favorites on Sunday.
Potato salad and fresh farmers market tomatoes go great with this.

Chicken or Shrimp Okra Gumbo

Cook chicken in skillet until it changes from raw
(Now my mom left out that she uses a whole chicken cut up and one with the bones does add a little more flavor than one with out bones. I tried it both ways and like the chicken cut up with the bones. For just me and my hubby we only used ½ of the chicken use the whole if feeding 4 or more)

Brown 1 large onion chopped (I use the oil I browned chicken in.)
Add ¾ cup celery (also add the tops or leaves)
¼ to ½ bell pepper
3 garlic cloves
then add 1/8 to ¼ cup of water
1 Tablespoon of vinegar ( I think this is the secret ingredient they used. In fact it is to keep the okra from becoming slimy.)
Now add about 1 to 1 ½ cup cut okra.
Let cook on low fire uncovered until okra stars to break up some.
Add a peeled chopped red or green tomatoes or a can of chopped tomatoes. ( I have used both can and a green one and prefer a green one if you can find it)
Add 2 bay leaves
1 teaspoon basil
2 cups water
1 can chicken broth
1 teaspoon poultry seasoning
Chicken (If using shrimp add last 10 min to gumbo)
Hot sauce to taste or Zatarans. (I used hot sauce my Maw Maw did not have Zatarans when she made it.)
Let simmer with lid on about 1 to 1 1/2 hour or till chicken is cooked. Serve over rice. (Should be served like a soup lots of juice)
Even better the next day.
Featured at Deep South

Monday, June 9, 2008

Bacon and Rotel Quiche

This turned out real good.. We had some bacon in the freezer we need to use up so this fit the bill. Even though we used a deep dish there was still a little spillage.

by ~Nimz~ 1¼ hours 15 min prep 1 pie
1 prepared 9 inch pie shell deep dish
10 slices bacon, cooked and crumbled
1 (10 ounce) can diced tomatoes with green chilies (Rotel, drained)
1-2 green onion, chopped
1 cup cheddar cheese, graded (I used 4 Cheese Mexican blend)
1 cup milk or half-and-half
6 eggs
kosher salt
white pepper

Preheat oven to 400 degrees.
Bake pie crust for about 10 minutes or until lightly browned.
Sprinkle crumbled bacon, onions, Rotel and cheese over crust.
Whisk together the eggs and milk in a separate bowl.
Salt and pepper to taste.
Pour egg mixture into crust.
Bake until knife inserted into center comes out clean, about 45 minutes.

Thursday, May 22, 2008

Seafood, Fried Green Tomatoes with Remoulade Sauce

Seafood feast
We ate at a restaurant in Vicksburg that is known for their fried green tomatoes with a crab remoulade sauce. We thought they were good but of course, we thought we could do better. We like ours food a little more spicy than some so we did add a little more red pepper. In fact, we could have used more. We found another recipe that we may try later. But for now, this was very good. We used more corn meal with our tomatoes than the restaurant because that is the way we like it. We had a few spicy steamed shrimp and crawfish with corn and new potatoes.

Remoulade sauce
1/3 cup mayonnaise
2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
1-teaspoon spicy brown or Creole mustard
2 green onions
1/8 ground red pepper.
Mix altogether cover and refrigerate.

Monday, May 19, 2008

Steaks in Mushroom-Brandy Cream Sauce

1 Tablespoon olive oil
4 1 inch thick beef tenderloin
Salt and pepper
2 cups sliced fresh mushrooms
2 green onions cut in 1 inch pieces
1 cup brndy
1 cup whipping cream

Heat oil in large skillet over medium heat
Sprinkle both sides of steaks with salt and pepper and athen add to hot skillet.
Cook for 2 min. on each side or till brown.
Place in baking dish. Bake uncovered in 400 degree oven for 10 to 13 minutes for medium rare.
For sauce cook mushrooms and green onions in same skillet over medium heat till just tender.
Remove from heat: add brandy. Return to heat simmer uncovered for 4 minutes or till most of the liquid is evaporated. Add whipping cream: bring to just boiling. Boil gently 8 minutes or till reduced to one cup; stir frequently. Season with salt and pepper. Place steaks on warm plate and add sauce over meat.

This was very good with a baked potatoe and salad we did half the recipe.

Tuesday, April 29, 2008

Pork Loin Roast with Blackberry_Gorgonzola Sauce

Yum Yum! We even belive it or not had a few wild blackberrys growing on our back fence that were ripe that we added. Spouse thought that the cheese was a little strong but I liked it and did add when served.
We had a smaller roast about 2 1/2 lb aso we cut back on the cheese and blackberry preserves by about 1/2.
4 lb pork loin roast
1 12 oz. jar rasberry (we used blackberry preserves)
1 tbsp honey
1/2 lb gorgonzola cheese, crumbled
1/2 cup pecans

preheat oven to 325
season pork with salt and pepper
cook on roasting rack in shallow baken pan uncovered for approximately 2 hours.
toast pecans in a skillet till they began to darken then set aside.
In same skillet mix blackberry preserves with honey and black pepper to taste.
Stiring often, heat till it reaches a boil, then reduce heat and simmer for a couple minutes.
Add 1/2 pecans chopped and 1/2 cheese to sauce.
After two hours remove roast and spoon half of the blackberry sauce over the roast.
Return to oven and cook approximately 30 more minutes.
When done remove from oven and let sit for 15 minutes befor slicing.
Garnish each portion with more of the blackberry sauce and crumbled cheese and toasted pecans.

Chicken Lime and Curry

6 chicken thighs
3 tablespoons flour
1 tabelspoon pepper
2 tablespoons oil
1 small red onion or 1/2 large
2 cloves garlic
1/2 to cup chicken stock
1 to 2 taplespoons curry or to your tast
3 dashes hot pepper sauce
1 lime (juice and zest)
1/4 cup frest cilantro
1/3 cup sour cream
dash of cayenne or pepper flakes

combine flour and pepper and dredge thighs in mixture(can add cayenne or ppper flakes)
Brown chicken in oil and remove to plate
Add onion, garlic and rest of flour and saute
Add broth, curry and pepper sauce and stir to blend, simmer for 2 minutes then bring to boil.
Add chicken, lime juice and zest. Cook till chicken is done.
Add sour cream and cilantro just befor serving.

This was very good and we served over rice.

Wednesday, April 16, 2008

Apple dumpling

Warning!! for those watching your weight do not attempt this it is dangerous to your health. Because it is sooooooooooo good. Of course everything goes better with ice cream. Honey did you say we were going to start a diet next week????? We would like to thank Pioneer Woman for this one.

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
1 small can Mountain Dew -I used half of a 20 oz bottle

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Wednesday, April 2, 2008

Pork Chops with apples and Cabbage

Baked Pork Chops and Apples
2 Tablespoons butter
6 Pork chops
4 Apples
1/4 Cup brown sugar
1/2 Teaspoon cinnamon

Peel, core, and slice the apples.
Preheat the oven to 350 degrees.
Melt the butter in a skillet.
Brown the pork chops on both sides in the butter.
Grease (or spray) a large baking dish.
Put the apple slices in the bottom of the dish.
Mix the brown sugar and cinnamon.
Sprinkle the cinnamon and sugar over the apples.
Place the pork chops on top of the apples.
Cover with foil and bake for 1 and 1/2 hours.

Cabbage and Brown Sugar
2 Tablespoons butter or margarine
1 Tablespoon canola oil
8 Cups shredded green cabbage (about 1 normal-sized head)
1 Tablespoon packed brown sugar
3-4 Garlic cloves, minced (I use 4)
1 Tablespoon red wine vinegar
Fresh ground black pepper

In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.
Sauté until the cabbage is limp, about 5 minutes or so.
Reduce heat to medium-low and stir in vinegar.
Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.
Add salt, pepper to taste, and serve.

This was very yummy the apples we used were granny smith and we served over rice. With half of a Cabbage we cut this in half and tried it. It may have been a little much with both dishes made with brown sugar but both were good. Both found on recipe zaar.

Wednesday, March 26, 2008

Apricot_Rosemary Glazed Pork

The recipe is courtesy of Betty Crocker.

2¼ hours 10 min prep SERVES 10
3 lbs pork loin roast
1 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
1/4 cup dry sherry or cooking sherry or apple juice
2 teaspoons dried rosemary leaves, crumbled
2 cloves garlic, finely chopped

Preheat oven to 350 degrees.
Remove any excess fat from the roast.
Place roast in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spary.
Sprinkle with salt and pepper.
In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
Insert meat thermometer so tip is in center of thickest part of pork.
Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the therometer reads 155 degrees.
Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160 degrees.
Cut roast into slices.
Heat the reserved apricot mixture and serve with roast.

This was very good so good in fact; that we forgot to take a picture after we took it out the oven, the smell while cooking was to die for. We were a little leery as we are not great fans of apricots but thought we would give it a try and boy are we glad we did. We used apple juice instead of the cooking sherry. This was a great way to cook a pork loin roast, we will make again, and next time take a picture. Try this one it was very tasty.

Monday, March 24, 2008

Blackberry-Glazed Pork chops

Well the weather is a little cool again but it makes for being in the kitchen a lot better. Saturday we had a pear salad, roasted potatoes and a blackberry-glazed pork chop. The glaze made a good bit and we did not want it to go to waste so the next night we got some country ribs and cooked them out on the grill. We were surprised that the flavor was not as strong on the ribs as on the chops the night before.We are not sure what we did wrong but they still tasted good. We may try this again on the grill with chicken or something else.
Blackberry Glaze
1 tsp butter
4 boneless pork chops ¾ to 1 ¼ thick
½ cup blackberry jam
1/3 cup blackberry or balsamic vinegar (we used the vinegar)
¼ cup Dijon mustard
1 tsp grated orange peel
1 ½ tsp chopped fresh thyme leaves(we did not have fresh so we used dry)

Heat butter in large skillet on med high heat. Cook chops on both sides about 5 to 7 minutes or till browned.
Mix remaining ingredients; add to skillet, simmer uncovered, until sauce is reduced to a glaze consistency and chops are tender about 5 to 8 min. Turn chops frequently.

Wednesday, March 19, 2008

Baked Apples and Cream

The last few days have been unseasonably warm here, we feel for every one up north with all the cold weather and snow. Nevertheless, we have been thinking of ice cream already, with temps in the 80’s its hard not to. We had some granny smith apples we needed to cook so I found this one-called apples and cream of course at the zarr. Of course my hubby wanted some ice cream to go with it.
This was very easy to make.
3-4 granny smith (we might try with Fuji next time) cut and peeled in 1/8 slices
About ¼ to ½ cup sugar(depends on size of apples)
Generous amount of cinnamon
Place in baking dish and dot with butter.
Bake in microwave on high for around 10 min till a fork inserts easily
Set aside
In sauce pan add
1 ½ tablespoon flour
¼ cup sugar
½ cup milk
Bring to a boil stirring constantly over a medium heat
The sauce will thicken, remove from heat and add
1 teaspoon vanilla
Pour over apples and sprinkle with cinnamon and you can add nutmeg if you like
We add it to ice cream.