Thursday, December 30, 2010

recipe 44: Ruby's Cranberry Salad (Salad)

My Great Grandmother, Ruby Broadway, passed away before I was even born.  However, through all the stories and recipes, I feel as if I know her.  She could cook, sew, raised 6 kids during the depression...all with a husband who felt the need to "ride the rails" like a hobo from time to time. She was from Chattanooga TN, and according to her kids, a wonderful woman.
This is her Cranberry Salad recipe.


THE RECIPE

1 lb fresh cranberries
1 or 2 oranges
2 small packages orange jello
2 cups sugar
2 1/2 cups hot water
1/2 cup chopped nuts (Walnuts work well, I like Pecans)

Grind up the oranges(with peel) and cranberries in a food processor. ,  Mix in sugar and set aside.
In separate bowl, mix jello and hot water until dissolved. Let stand until cool. (juices from oranges make up for extra water) 
Mix with fruit, add nuts and place in casserole dish, mold or bowl of choosing.
Refrigerate until firm.

Saturday, December 4, 2010

Recipe 43: Chicken or Turkey Puffs (Main Course, Chicken)

This is a great recipe my mom has been making for years now.  Super simple, delicious, and even the kids like it.  I LOVE making these after Thanksgiving and using up leftover turkey instead of chicken.  Cream Cheese, Turkey and Crescent rolls...what could be better??





THE RECIPE

2 cups cooked chicken or turkey, chopped
2 TBSP milk
3 oz cream cheese, softened
1 TBSP chopped onion
salt and pepepr to taste

Mix everything together.

Open your can of refrigerated crescent rolls(eek, I HATE doing this it always scares the crap out of me.) and separate into 4 rectangles.
(You will not separate into triangles, you will leave in groups of 2 triangles to make rectangles...Geometry class anyone?)

Put 1/4 cup of mixture into the middle of each rectangle.  Pull up all four corners to the center.
Brush tops with melted butter(optional) and sprinkle with crushed croutons(again, optional)

Bake at 350 for about 20-25 minutes, until the crescent rolls are nice and golden brown.

Saturday, November 27, 2010

Recipe 42: CHEESY POTATO SOUP (soup/stew)

This Soup comes from my cousin Bretts wife, Pam.
She always brings good old boy food to the reunion.
For those cheese snobs, who claim Velveeta is not a cheese and therefore will not try it... YOU DONT KNOW WHAT YOU ARE MISSING!  The Velveeta makes this soup creamy, velvety and cheesy.  Granted it ISNT real cheese, but you have to trust me that it makes this soup awfully tasty.




THE RECIPE

2 cups potatoes, diced
1/2 tsp salt
5 cups water
dash pepper
1/2 cup celery chopped
3 cubes chicken bouillon
2 TBSP flour
1 1/2 cups milk
1/2 cup carrots, chopped
1/2 lb velveeta cheese, cut into chunks
1/4 cup onions chopped
1 tsp parsley

combine water, potatoes, celery, carrots, onions, parsley, salt, pepper and bouillon.
Bring to a boil.
Mix flour and milk together and add to boiling ingredients. Stir frequently. turn heat to low and add cheese.
Let cheese melt on low heat, stirring occasionally.
Serve hot with rolls.

Tuesday, November 2, 2010

Recipe 41: CAFE RIO RICE (side dish, knock off recipe, rice)

This knock off recipe is the Cafe Rio Rice to go with yesterdays recipe, the Cafe Rio shredded chicken. These are very similar to the food served at Cafe Rio out in Utah. Super delicious, and a MUST EAT AT if you are in the Utah area.
4 cups water
4 tsp chicken bouillon
4 tsp garlic
1/2 bunch cilantro
1 can green chiles
3/4 tsp salt
1 TBSP butter
1/2 onion
2 cups uncooked white rice

in a food processor, blend together cilantro, green chiles, and onion.
Bring water to a boil., add all ingredients.
do a quick stir to make sure everything gets covered well.
Cover and simmer for 30 minutes or so until the rice is tender.

Tuesday, October 26, 2010

Recipe 40: CAFE RIO SHREDDED CHICKEN (main course, knock off, chicken)

In Utah there is a restaurant called Cafe Rio. They have just the most deliciously amazing shredded chicken. It is legendary. Seriously. This recipe is kind of a knock off, that gets pretty close to the real deal and is simple, delicious  and CROCK POT!!! You cant beat that.  Use this with rice, in a salad, in a burrito. It has so many uses and is simply to die for.  If you cant make it out to Cafe Rio for yourself, try this knock off.
5 lbs boneless, skinless chicken breasts
1 small bottle Kraft Zesty Italian Dressing
1 TBSP Chili Powder
1 TBSP ground Cumin
3 Cloves Garlic, minced (Or 3-5 tsp pre chopped from a jar)

cook everything together in a crock pot for 4 hours.
Go through and shred the meat and then cook for 1 more hour.

Tomorrow is the Cafe Rio Rice recipe to go with this chicken.

Monday, October 4, 2010

Recipe 39: AMARETTA PIE (dessert)

THIS IS MY LAST POST FOR THE NEXT 2 WEEKS.  I am off to dallas, TX for work and most likely will not have computer access. If I do have access, I will not be lugging my BINDER with me to copy recipes. Sorry.  So leaving you with a dreamy delicious recipe to tide you over. Check back on the 18th!!



THE SOURCE:  This recipe is like the Amaretto Pie served at  Mt.Vernon Restaurant in Chattanooga, TN.
My Aunt Jean submitted this recipe to our family cookbook and it is wonderful.

Yes, I know it is Amaretto...but they pronounce it Am-a-rett-uh...hence the spelling of the recipe.



THE RECIPE

1 stick butter, softened
1 cup flour
1/2 cup almonds, chopped
mix together the butter and flour. spread in bottom of a pie pan. Sprinkle with  some of the chopped almonds. Bake at 350 until brown (about 15 miutes) and let cool.

In a small bowl combine:
8oz cream cheese, softened
1/8 cup Amaretto
1 cup powdered sugar (confectioners or 10x)
2oz cool whip.
Mix cream cheese with the Amaretto. Add the powdered sugar and the cool whip.

In another bowl combine:
1 small box vanilla instant pudding
1 1/2 cup milk.
mix together and add just a little bit of cool whip to this.

now blend your pudding mixture gently with your cream cheese and amaretto mixture. Make sure it is well blended.
Pour into cooled crust and top with cool whip.
Sprinkle remaining chopped almonds over the top.

Sunday, October 3, 2010

On Vacation for 2 weeks

So I have to go to Dallas for work for 2 weeks.  I will be back with lots more recipes!

Recipe 38: MEXICAN CORNBREAD (Bread/Rolls)

This recipe comes from the Broadway Family cookbook.  Now considering we are southern, I dont know how truly mexican it is.  Southerners call anything with peppers in it "Mexican". So this is the 'Southern version of Mexican cornbread".



THE RECIPE
1 cup SELF RISING corn meal
1/2 cup self rising flour
1 tsp salt
1/2 tsp baking soda
3 tsp baking powder
1 cup yellow cream style corn
1/3 cup vegetable oil
2 eggs
1/2 cup milk
1/2 cup chopped onion
1 hot pepper, chopped
3/4 cup grated cheddar cheese

mix everything together.  Pour into a greased pan and bake at 350 for 45 minutes.

I KNOW we are using self rising cornmeal AND self rising. flour...AND we are adding soda and powder...I dont ask why, maybe the rising needs a little extra boost. All I know is it works and is delicious.

Saturday, September 25, 2010

And I'm back...

Sorry for the slow recipes.  I start back to work full time on Tuesday and I have spent the past week getting my house and affairs in order.
But I guarantee new and exciting recipes in the upcoming weeks!
Stay Tuned for more Food Orgasm!!

Recipe 37: BEST POT ROAST (Main course, beef)

SOURCE:  This recipe came from the Church Cookbook.
It was a recipe by Missy that was submitted by Becca. It is SO EASY, but guarantees the best pot roast.
To quote Becca: "Okay, Missy W (who's one of the best cooks I know) told me how to make the best roast in the entire world, and I'm not kidding. MMMMMMMMMM".

Best part:  crock pot it!!  Dump it in, set it and walk away for 8 hours.
Another great thing...2 ingredients.


THE RECIPE:
1 roast
1 jar of Pepperoncini peppers, with the juice.  (They are like banana peppers, look in the pickle aisle)

Put the roast in the crockpot.  Dump the peppers and juice over it.
cook on low for 8 hours.
Shred .

you will not be disappointed.

Monday, September 13, 2010

APPLE RECIPE: Chunky harvest Applesauce (Side dish, apples)

Another Apple Recipe for the Month of September!!
So use up those apples!
This is another recipe that really works well with a nice blend of sweet and tart apples.
I like a firmer applesauce, but if you have younger kids, a softer apple, like a golden delicious or macintosh would be perfect.









THE RECIPE

4-5 apples, peeled, cored and chopped.(I use 2 granny smith and 3 sweet apple like crispin or golden delicious)
1/2 cup water
2 TBSP Brown Sugar
2 TBSP White Sugar

In a saucepan combine the water and sugar.  Add apples and toss to coat evenly.
Bring to a rapid boil and let boil for 2 minutes.
Reduce to medium-low heat and let simmer for 10 minutes.  Stir occasionally.

Mash to a desired consistency. I use a potato masher, as I like my applesauce chunkier.
You can use a ricer or a food mill for a finer textured applesauce.

To this add:
1/2 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground allspice
1/8 tsp (dash) ground nutmeg
dash of salt.

mix well and let simmer 2 more minutes.
Let rest and thicken up.
Goes great solo, with pork chops, I even used it as a filling for crepes once.

Can be canned:  6lb pressure for 10 minutes.

Friday, September 10, 2010

Recipe 36: SCALLOPED RHUBARB (Side dish)


Rhubarb is funny. You either like it or you dont.
My grandmother grew rhubarb in her backyard for YEARS and YEARS.  she always had Rhubarb pies and Rhubarb jams and Scalloped Rhubarb.

A NOTE ABOUT RHUBARB:  Do not use the leaves or roots. The leaves and roots of Rhubarb are toxic. Only use the red stems.  Eating too much rhubarb is NOT good for your digestive system. It is a powerful laxative if eaten in large quantities. It also has an astringent quality in the mouth.  When you eat rhubarb, it can make your mouth "tender".
Believe it or not, Rhubarb is a vegetable relative of Buckwheat. It has a very earthy, tart, sour flavor. For this reason you usually see a lot of rhubarb recipes mixed with other sweeter fruits, or sugar.

This is one of my Grandmothers recipes.  Beatrice was one of the best cooks I know. When she died in 2000, I inherited "THE BOX". A little oaken box that she kept her notecards and recipes in. I open it up and it still smells like her. I feel her around me when I go through her recipes that she collected throughout the years.
She has newspaper clippings glued onto notecards that I am quite positive are over 50 years old. In 1963 her friend Bertha mailed her a recipe on a postcard. It cost 4 cents in stamps and into the box it went.

This scalloped rhubarb is in her handwriting, and not one written down by a friend.


THE RECIPE:

4 cups rhubarb. (clean rhubarb stalk, cut into 1/2" to 1" chunks)
2/3  cup sugar.
mix together and put into a 9x13 pan.

in a separate bowl:

3 cups dry bread crumbs
1/2 cup sugar
mix together and sprinkle evenly over the top of the rhubarb.

Sprinkle MORE sugar evenly over the top.
Top with several dabs of Butter. and then sprinkle drops of water over entire casserole.

bake at 350 for 1 hour

Wednesday, September 8, 2010

APPLE RECIPE: Perfect Apple Pie

This recipe has never failed me.  In fact, my father in law says I make the best apple pie he has ever tasted. Now how's THAT for a compliment and testament to this recipe??  September is the month for apples. Most orchards across the US have apple picking. When we go, I inevitably pick WAAAYYYY too many apples, so I always love apple recipes to help use up the surplus. I hate to see good apples go to waste.
For this recipe I recommend a nice variety of apples.  Firm tart apples like a granny smith, Swiss Gourmet or Mutsu, mixed with a sweet firm apple like Empire, Gala, Cortland, crispin or honey crisp. Stay away from red delicious, golden delicious or other soft apples. They will break down and get mushy.
for my pie I use 2/3 tart apple like granny smith or mutsu, and 1/3 sweet like honeycrisp and gala. You really need at least 2 types of apples for the perfect apple pie. A nice tart apple and a nice sweet apple. All sweet and it is cloying.  All tart and it gets to be overwhelming.

6 cups peeled apples, thinly sliced. (think Apple Peeling/Coring machine)
1/2 cup white sugar
1/4 cup brown sugar
2 TBSP flour
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 TBSP Lemon Juice
dash of Clove
dash of allspice (I know what you are thinking...trust me)

In a large bowl combine everything well. Toss apples to completely coat.  Apples will start to juice and it will mingle with the sugars and spices and mkae this delicious "broth".  Make sure all apples are well coated.
Spoon into a pie tin, that has been lined with a crust.
drizzle the "broth" evenly over the top of the apples.
Top with random slivers of butter over the apples.  This will melt down over the apples and mingle.

Place top crust, flute endges and make venting slits in top crust.  Brush the top of the crust with a bit of milk

Bake at 425 for 40-45 minutes until apples are tender and crust is a lovely golden brown.

Towards the last few minutes of baking, pull pie out and gently brush top crust with butter.
lightly sprinkle white sugar  and put back in oven to finish baking.
This is optional, but adds a nice little finishing touch.

I know that Allspice is used typically on meat and poultry and in soup, stew, curry and jerk seasonings, it works WONDERFULLY well with this apple pie recipe.  Just a dash or two will go a long way, but really take it to the next level.

Tuesday, September 7, 2010

Recipe 35: HOT AND SWEET PICKLES (Appetizer)

Let me preface this by saying that these are kind of an acquired taste. I didnt really like them when I first tried them. But then I kind of wanted another one...then another one.  Now I am absolutely hooked. They are tangy and sweet and spicy all at the same time.  You can eat them plain, put them on hot dogs or burgers, set them on a relish tray etc.
You make this in gallon drums at a time and they are really good.









THE RECIPE:

1 Gallon Hamburger Dill chips
5 pounds white sugar
4oz jar of fresh minced garlic
1 bottle original Tabasco sauce(about 4 - 5 oz)

Dump jar of pickles into large strainer and drain away all the juice.

Put a layer of pickles back into the jar.
add a layer of sugar.
Sprinkle with Garlic.
Sprinkle with hot sauce.

Repeat layers until all pickles are back in jar.
Make sure to make your layers of sugar and garlic and tabasco thick enough to use the entire package.

Put lid back on jar . Put in fridge.
Shake or roll the jar back and forth 2-3 times a day to keep all ingredients mixed.
Do this for 1 week so flavor is developed/  The longer you roll and shake, the better the flavor.

Does not need to be refrigerated if you dont have room in the fridge.
HOWEVER, putting them in the fridge makes them crisp.

Friday, September 3, 2010

Recipe 34: SALMON RIGATONI SALAD (Salad)

This is another recipe from the church cookbook and was sumbitted by Deb Skea.  She always brings great treats and salads to things. I am always sure to get a bite of what she brings.This salad is actually quite healthy and delicious.  Great Omega 3 fatty acids, and a great combo of protein, dairy and carbs.  This is a really satisfying salad and you could eat it as a meal.  The only change I made to this recipe was using tri colored pasta instead of regular and using fresh basil instead of dried. DELICIOUS. Try to use the wild caught pacific salmon if available.

THE RECIPE:
2 cups rigatoni (4oz.) I use the tri color
cook the rigatoni in boiling salted water for 10-15 minutes until al dente. drain, rinse with cold water and drain well.,

For dressing, combine the following in a jar:
3 TBSP extra virgin Olive Oil
3 TBSP Lemon Juice
1 tsp Honey
1/2 tsp dried basil, crushed (or you can use 3/4 TBSP fresh ripped small)
1/2 tsp salt.
cover and shake well.

in large bowl combine rigatoni and dressing, tossing well to coat evenly.
Cover and chill a minimum 2 hours.

before serving:
1 can (7.5 oz)  wild caught salmon, drained.
remove any skin and bones from the salmon and break into chunks. You can also use leftover salmon from a previous dinner if you dont want to use the canned.

1 small cucumber, halved lengthwise, seeded and sliced
1/2 cup crumbled feta cheese

combine your rigatoni with the salmon and feta and cucumber.
Voila. A delicious, healthy pasta salad.

Thursday, September 2, 2010

SPECIAL REQUEST: Omlettes and variations

About 11 years ago, back in my mid 20's I went on the Atkins Diet. I had just had a baby, moved to a new city, had a new job and tons of stress. I figured The Atkins was a great way to lose weight, AND I could eat all of my favorite foods. Steak...deviled eggs...meat of any kind...sausage and eggs for breakfast.
After 2 weeks I had eaten so many eggs, that to this day I cannot eat them with any regularity. I Literally turn green at the thought of them. EXCEPT Omelette's.  Give me a delicious, savory Omelet any day of the week.
The really great thing about omelette's, you can eat them for breakfast, lunch or dinner. There is really no bad time for an omelet.
I had a special request for an Omelet recipe post by a Facebook reader, Shaun.

The trick to a good omelet is to not add too much liquid to your egg base.  That will cross the line from Omelet to scrambled egg really quickly. I have had WAY too many scrambled eggs end up on my plate that started out as an omelet. I got overzealous with the liquid portion of my recipe...or I started pushing the edges too soon. But the more I make them, the better I have gotten at them. It is a matter of practice and forcing yourself to not mess too much with them.

The best basic omelet recipe I have found is an easy ratio recipe.
For every large egg use 1 TBSP milk. (the fattier milk the better. use at least 2%.  You can even use heavy cream for a truly decadent omelet experience).
Here are a few basic omelet pointers for perfect omelette's every time:
  • make sure you have a smaller non-stick saute pan to cook your omelet in, and a good HEAT RESISTANT spatula.
  • Don't add your toppings too early. Otherwise you will have a runny eggy mess inside
  • dont go super overboard on the toppings. The more toppings you have the harder it is to "seal" the omelet and stuff falls out into the pan when you are trying to slide your omelet.
  • saute onions and other crisp vegetables first until just tender.
  • brown or heat any meats first and keep warm.
  • tomatoes are GREAT in omelette's, but when heated can get juicy.  Make sure to heat tomatoes first and get out as much juice as you can.
  • Salsa is a great topping on TOP of the omelet, but tends to get runny when put inside an omelet.
BASIC RECIPE:
2 large eggs
2 TBSP milk
salt and pepper to season

crack the eggs into a bowl and whisk them like crazy until they are well broken down and a pale yellow color.  Whisk in Milk and beat until evenly incorporated. You want a lot of air whipped into the eggs, this will make a light and fluffy omelet, so the longer and more vigorously you whip, the better the outcome.
To your eggs add salt and pepper.  I usually use a fresh ground pepper and maybe 1/2 tsp salt.

 Put a pat of butter into your small non stick saute pan and heat over medium-low until butter melts.  Make sure you swirl the melted butter evenly over the pan.  Your pan will be ready when you drop some water into it and it hisses.

Pour your eggs into the pan and LET THEM BE for  a minute or so until the edges start to set.
With a spatula, gently push one edge of the egg into the center of the pan, and tilt the pan to let the  liquid egg to flow in underneath. Repeat with the other edges, until there's no runny egg left.

at this point you should be able to flip the omelet over to finish cooking the other side for a minute.
After this point you add your toppings to one half of the omelet and fold the other half over to make the recognizable semi circle omelet. Let sit for a minute or so to kind of melt the cheese/toppings. Give it one flip and let set for another 30 seconds or so.  Turn down heat if you see the omelet starting to get too brown.
 Slide out onto a plate and enjoy!


When it comes to toppings, you are only limited by your own imagination.  If you like a food in real life, imagine how great it could be in an omelet.

SOME GOOD OMELET TOPPINGS AND VARIATIONS:

Asian Omelet: Finely chop some carrot, mushroom, green and red bell pepper and garlic.  Saute in a pan until tender. Add some teriyaki sauce. Keep warm until ready to add to omelet.

Ham and Swiss:  Diced smoked ham, shredded Swiss cheese, chopped onion

Greek Omelet: Feta Cheese, Chopped Spinach, Chopped tomatoes and olives

French Omelet:  Shredded or sliced Gruyere cheese, Crumbled Bacon and Caramelized onions

Denver Omelet: Diced Ham, Crumbled Bacon, red and green Bell pepper and onion.

Chicken chili: Shredded chicken, green chile's, cheddar cheese. Top with some salsa Verde and sour cream

Cajun:  Andoille Sausage, Green bell pepper, jalapeno, mushroom, onion and a dash of Cajun seasoning

Mexican Omelet:  Pepper Jack, chopped onion, chopped pepper (jalapeno is good). Top with salsa

Hawaiian:  Diced Ham, Small chunks of pineapple, Monterrey jack cheese

Pizza:  pepperoni, mushrooms, mozzarella and pizza sauce

Margherita:  Tomatoes, Mozzarella, Basil, oregano and onion.

Steakhouse:  Leftover strips of steak*, mushrooms and bleu cheese. 

*When making steak omelette's I usually bring home leftovers from the steakhouse. I cut them into Thin strips and lightly heat in the microwave for 30 seconds or so.




What are your favorite omelet combinations??

Wednesday, September 1, 2010

Recipe 33: BBQ Chicken Pizza (Main Course)

My mom first made this pizza when I was in High School.  I like pizza, though I wouldnt say I am a huge fan of it.  When someone asks "What do you want to eat", Pizza is never the first thought into my brain.  I REALLY have to be craving pizza to eat it. I used to LOVE pizza. Love. Love. Love.  But as I have gotten older I find the appeal has worn off.  I dont know why.  When I do get oin the mood for it, I really enjoy it.
This pizza, on the other hand, is one I could eat every day.  Not your typical tomato sauce and mozerella pizza.  BBQ chicken and fresh veggies make it absolutely delicious.
This is one of those recipes that are just so good, and easy.  And you save a few bucks by making it instead of delivery.


THE RECIPE:
1 can of pizza dough.
Roll out on a greased cookie sheet, bringing it to the edges.  Bake at 350 for just a few minutes to get some of the "soggy" out. This will keep your pizza from being soggy when you bake it.
After removing the dough from the oven, crank it up to 425.

the toppings:

3/4 cup shredded colby jack cheese, sprinkled evenly over the pizza dough.

3 cooked chicken breasts, chopped/diced. (about 2 cups or so)
1/2 cup barbeque sauce. I like sweet baby rays.
Mix the sauce and the diced chicken together, making sure the chicken is coated evenly.
spread evenly over the cheesed up pizza dough.

1/2 red onion, thinly sliced
1/2 green bell pepper, thinly sliced

spread these veggies over the chicken pizza.

Sprinkle another 3/4 cups shredded colby jack cheese over the top of everything.

Bake at 425 for 15-20 minutes until everything is cooked and pizza dough is golden brown and cheese is melted.

Sometimes I add mushrooms or red bell pepper to liven it up a bit...whew, I'm feelin Craaaaazzzzyyyyy!!

Tuesday, August 31, 2010

Recipe 32: OLD FASHIONED CHOCOLATE CAKE (dessert)

DISCLAIMER: This picture is NOT what the cake will look like.  It is a vanilla cake with chocolate icing, but it is a punch holes and pour in icing type cake. This was just a pretty picture.  My cousin Leslie submitted this recipe to our family cookbook.  It is a little bit of work, but SO good.
YELLOW CAKE:
2 cups sugar
1 cup buttermilk
2 cups self rising flour
3 eggs, beaten
1 cup oil
1 tsp vanilla

combine all ingredients and mix well. Pour into greased and floured baking pan.
bake in 400 degree oven for 20-25 minutes.

a few minutes before cake comes out, start your icing.
1/4 cup cocoa
1 stick butter
1/2 cup milk
2 ups sugar
1 tsp vanilla
dash of salt

mix in double boiler. Bring to boil and let boil for 2 minutes.

go get your cake out of the oven!!  Poke holes throughout and pour icing over the cake.

this cake goes GREAT with vanilla ice cream.

Monday, August 30, 2010

Recipe 31: SAUSAGE BALLS (Appetizer/Party Food)

Aunt Bert to the rescue again.  These make FANTASTIC party appetizers. Just serve a plate of these with some toothpicks and let your guests go to town.

3 ingredients. Yep. THREE. Thats it.
so delicious, it just isnt right.







THE RECIPE:

1 lb hot sausage (I use Jimmy Dean Hot Pork Sausage)
2 cups shredded sharp cheddar cheese
3 cups bisquick.

Let sausage stand at room temperature for 1 hour before using.  This will soften it up and make it easy to mix.
Mix together Sausage and Cheese with your hands.  Add bisquick a little at a time and continue mixing with hands until you reach a good consistency.
Roll with hands into 1 inch balls. Place on lightly greased baking sheets and bake 20-25 minutes at 325 degrees..

Friday, August 27, 2010

Recipe 30: RED LOBSTER TYPE BISCUITS (breads/rolls/knock off recipe)

SOURCE:  The best part about Red Lobster are those Cheddar Bay Biscuits. You walk in, get your table and they bring you a large basket of those soft, buttery, cheesy, garlic-y rolls of heaven.  you cant just eat one. THEY ARE SOOOOO GOOD!! I remember when my friend was getting married and I went up to chicago to help her go Dress Shopping etc.  we stopped for lunch at Red Lobster, famished from the long morning of trying on dresses and trying to figure out bridesmaid dresses and whatnot. That waitress brought by our tin of biscuits and we just about gnawed her hand off...then we took extras to go. Thats how addicting they are.
 My Aunt Bert submitted this recipe to our family cookbook and although they arent EXACTLY the Red Lobster bicuits, they are pretty darn close.  One night last summer we had a whole house full of people staying with us for a week.  We bought Alaskan King Crab Legs and steamed them and made these biscuits to go with it.  Felt like we were at the restaurant!

THE RECIPE:
In a bowl mix together:
2 cups muttermilk biscuit mix
2/3 cup milk
1/2 cup shredded cheddar cheese

mix with wooden spoon until soft dough forms. Beat Vigorously for 30 seconds.
Drop dough by heaping spoonfuls onto ungreased cookie sheets.
Bake at 450 for 8-10 minutes or until golden brown.

HERE IS WHAT MAKES THEM SPECIAL!!!
While they are baking melt 1/2 cup butter.
To this add 1/2 tsp-1 tsp garlic powder(to taste)

As soon as those biscuits come out of the oven, brush them with this melted butter/garlic powder solution.
It will seep into the cracks and crevices and lahlahlahlahalahlahlahalhalahlah(drooling here)


Thursday, August 26, 2010

Recipe 29: POPPYSEED CAKE (Dessert)

SOURCE:  This is one of my moms oldies but goodies recipes.  She has been making this since before I was born.  It is their "go-to" dessert for family reunions, church functions, house warming etc. One time when peter was in the hospital my dad made this cake and gave it to the nurses. Those ladies (and one Mr Mike) polished off that bad boy and raved about it for weeks afterwards.
this is one of my moms most requested recipes from friends and family. She submitted it for our family cookbook and that page is well worn!!

The best part: no frosting necessary. It has a great flavor and is really easy.






THE RECIPE:

Mix together:  1 box yellow cake mix
                       1 small box instant vanilla pudding

to this add:       4 eggs, one at a time, beating well after each addition
                        1 tsp Almond Extract
                         1 cup Hot water
                         2 TBSP Poppy Seeds

pour into well greased Bundt Pan.  Bake at 350 degrees for 45 minutes.
cool and remove from pan. Sprinkle with powdered sugar if desired (Good without it too!)

Wednesday, August 25, 2010

recipe 28: FIESTA BLACK BEAN SALAD(sides, beans, salad)

SOURCE:  Another great recipe from my friend Christine. She always brings the most delicious salads and soups to potlucks. This is so flavorful and delicious, and SO HEALTHY too.   I LOVE this recipe and have a huge star next to it in THE BINDER.  This is a really versatile recipe as well.  It can be eaten alone as a side dish/salad. It can be eaten as a salsa. It can be used as a dip. 

THE RECIPE:
in a small bowl whisk together the following:
2 TBSP Balsamic Vinegar
1 TBSP Olive Oil
3 Cloves Minced Garlic (3 tsp pre chopped)
1/2 tsp ground cumin
This is your dressing.

In a larger serving bowl combine:
2 can corn, drained well
2 cans black beans, drained and rinsed
1 small green bell pepper, diced small
1 small red bell pepper, diced small
3 TBSP Snipped Cilantro (or about 1 TBSP dried Cilantro)
salt and pepper to taste

Pour your dressing over the bean mixture and toss gently to coat evenly.
Chill for at least an hour.

serve alone or with chips or tortillas.

Tuesday, August 24, 2010

Recipe 27: MARINATED FLANK STEAK (Main course: Beef)

SOURCE:  I first had this recipe at my friend Janes house.  I walked in and it SMELLED SOOOOO GOOD!!  She was having a party and had made enough to feed about 30 people.  It was SO DELICIOUS and EASY.  She said that you basically marinate the steak and forget about it. Quick, easy and delicious.
THE RECIPE:
1/2 cup Soy Sauce
1/4 cup oil
1/4 cup apple cider vinegar
1/2 tsp minced garlic
2 TBSP brown sugar
1 tsp chopped ginger

Whisk together all ingredients. This is your marinade.
Get  one Flank Steak (1-2 pounds)
Poke several holes into both sides of the flank steak before marinating.
marinate steak for about 24 hours.   You want about 12 hours PER SIDE of the flank steak.
Make sure you do this in the fridge.  If you dont have 24 hours, do it at least 1/2 a day.  The longer it marinates the more tender and flavorful.

Grill for approximately 7 minutes per side for medium
10 per side for medium well.

slice thin on the diagonal and serve.



Monday, August 23, 2010

Recipe 26: TROPICAL FRUIT SALAD (Side Dish./Salad/Fruit Salad/Dessert)

SOURCE:  My mom made this for a cookout once and it was so good I got the recipe. I have made it for Thanksgiving, potlucks, luau's, pool partys, birthdays etc.  It is so good.  It can be a salad. It can be dessert. It can be a side dish. SOOOO GOOOD!!


THE RECIPE:

1 can sweetened condensed milk
20 can Lemon Pie Filling
with a blender beat these two ingredients together until smooth and creamy.
set this aside for a quick minute.
 In a separate bowl:
1 envelope DREAM WHIP, prepared according to directions. (Dream whip is like a cool whip mix that can be found in baking aisle)

Add prepared Dream Whip to the pie filling/Milk mixture.
Gently fold in the following:

20oz can crushed pineapple, drained well
11 oz can mandarin oranges, drained well
1 cup mini marshmallows
1/2 cup shredded coconut

Gently fold all ingredients and refrigerate until ready to serve.

Wednesday, August 18, 2010

CALLING ALL APPLE RECIPES!!!

It is about that time!!.  Apple season is upon us here in the Carolinas.  In a few weeks I will be heading up to Hendersonville and picking my yearly bushels of apples and using them for a variety of cooking and baking. I will get my HoneyCrisps, Mutsus(aka Crispin), Galas and Granny Smiths!! Then onto baking, canning and more!!

I WANT NEW RECIPES!! I am asking for my readers to submit their favorite apple recipe. I will publish every recipe sent in!  All I need is a source and background (where you first had it, or why it is a favorite etc)
You dont need to send in pictures unless you want to, I will just use standard apple stock picture)

I will personally try every apple recipe as well!!

RULES:
  • each person can submit 2 recipes
  • each recipe needs a source (i.e. Aunt Sally, Food Network, allrecipes.com, etc etc etc)
  • a little side story about  this recipe to accompany it would be great. It makes the recipes a little more interesting, in my opinion. when did you first have this? How often do you make it? is it a family tradition? Family favorite?
  • each recipe will be published and the reader will get credit. I will even link back to your blog if you like, just let me know.
these recipes will be published during the month of september.
To email me, go to my "About Me" profile section and click on it. There will be a button that says EMAIL.
whoomp, there it is.
cant wait!!!!!!!

Recipe 25: CREPES (breakfast or dessert)


SOURCE:  I LOVE Crepes. Absolutely love them.  So light and airy and eggy. Crepes are really one of those versatile things. They can be savory. They can be sweet.
When I lived in France for study abroad in College, I became ADDICTED to crepes.  There was this little crepes vendor in the underground tunnel of the roundabout in the main part of town.  Crepes a go go.  They were the most delicious things I have ever eaten in my entire life. Made fresh to order.
I came home and was determined to master the crepe.
Fillings are a personal choice.  I love anything sweet, as I have an insatiable sweet tooth. So pull out your crepe pan (or a small sautee pan if needed) and get ready to master those crepes!

BASIC CREPE RECIPE:

1 cup all purpose flour
1/2 cup water
1/2 cup milk
1/4 tsp vanilla
2 eggs
1/4 tsp salt
2 TBSP butter, melted.

In a bowl with an electric hand mixer beat the eggs, water, vanilla and milk. Gradually sift in flour, and salt, blending until all incorporated.
Gently fold in melted butter.

Lightly oil a sautee or crepe pan over medium heat.
ladle about 1/4 cup batter into the pan and tilt in circular motion  to coat the pan evenly.

cook about 2 minutes and flip over for another 30 seconds or so to finish cooking the other side.
Fill with desired fillings, roll and serve.


sweet Filling suggestions:  Cherry pie filling, apple pie filling, blackberry pie filling, pudding, nutella, peanut butter and jelly,  cream cheese and powdered cheese fluff

savory fillings suggestions:  cheese, sausage, ground beef, potatoes, onions, mushrooms, tomatoes

Tuesday, August 17, 2010

Recipe 24: PINEAPPLE ZUCCHINI BREAD (breads)

SOURCE: Many years ago my grandmothers Baptist Church up in Michigan put out a cookbook for their congregation.  This bread recipe was in it, and went untested for years in my house. A few weeks ago I went over to my parents and my dad had made it with some of the zucchini from his garden.  He offered me a piece and I was AMAZED at how good it was.  He said "Guess the secret ingredient..."
PINEAPPLE.  It makes it moist and delicious but gives it only a hint of sweetness. This is REALLY a fantastic bread. This is a GREAT recipe if you grow zucchini in your garden like I do and have a bumper crop! In fact, I made a few loaves the other day and they were SNARFED down in record time.


THE RECIPE:

2 eggs
2 cups sugar
1 cup oil
1 cup crushed pineaplle, drained off well
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups shredded zucchini(kind of squeeze out excess moisture)
1/2 cup chopped walnuts(optional)

Beat eggs and add the sugar, oil, pineapple and vanilla. Stir well.
Gradually add in remaining ingredients, stirring  until all incorporated.

Grease 2 large or 3 small loaf pans and pour batter, dividing evenly between the pans.

bake at 350 for  45 - 60 minutes.
Test with a knife  to make sure it is cooked through.

can be frozen and saved for later as well.

Monday, August 16, 2010

Recipe 23: SOUR CREAM POUND CAKE (Dessert)

SOURCE: This recipe is courtesy of my cousin Reon Broadway.  This was one of his that he submitted to the Family Cookbook.
Decadent...full of butter and eggs.  Dense, rich and utterly delicious.
I love this recipe because it isnt excessively sweet. It has a nice creamy, poundcake texture with a buttery richness.  This poundcake is great plain, or you can make a glaze of powdered sugar and milk to go over top. I omit the glaze, as this cake is a wonderful solo act.

THE RECIPE:

2 1/2 sticks BUTTER softened
3 cups flour
1/2 pint sour cream
1/2 tsp lemon flavoring
1/4 tsp almond flavoring
3 cups sugar
6 whole eggs
1/4 tsp baking soda
1 tsp vanilla
1/2 tsp mace

cream together sugar sour cream and butter.  Add other ingredients and mix well.  Add the eggs one at a time, beating well after each addition.  Grease and flour pan (I use the bundt pan).  Pour batter into pan and let sit for a minute or two before putting into the oven.

Bake at 300 for 70 minutes. toothpick test to check for done-ness.

Friday, August 13, 2010

Recipe 22: CHEESE STRAWS (Appetizers/Party Foods)

SOURCE: This recipe comes from Margaret Michaels and was published in The Art of Cooking in Scottsboro.


These Cheese Straws are really easy to make, and oddly addicting.  The sharper the cheddar, the better the straw.
My aunts have made these on occasion and are a true southern gem!!
Cheese Straws are to the south like pizza is to New York and Lobster is to Maine. 






THE RECIPE:

1 Lb sharp cheddar cheese, grated.
1 stick butter, softened
1/2 tsp paprika
2 cups flour
1 tsp Worcestershire Sauce
1/4 tsp cayenne pepper
1 tsp chili powder
1 tsp salt.

Add all ingredients together and work the mixture WITH YOUR HANDS.
press out strips with a cookie press. Bake at 350 for 20-30 minutes.

**If you dont have a press, roll dough as thin as pie crust and cut into strips about 1 1/2 x 3 1/2"

Thursday, August 12, 2010

Recipe 21: BEST POTATO SALAD (side dish, picnic foods, potatoes)

This is my moms potato salad recipe. I am generally not a  huge fan of potato salad. Many times it is too mayonnaise-y, or too much celery(blech), or not enough mustard. Potato salad is funny. It has to be just right.  When my mom makes this everybody chows down. It is so good! This uses Miracle Whip instead of mayo, and it makes a huge difference.  I make this for cook outs, pot lucks, picnics, functions, parties...anything. It is just really really good.
 My mom says she just kind of makes it "by sight", but watching her and making it myself, this is the general recipe. You can add or detract according to your taste.
THE RECIPE:

10-12 potatoes; peeled, quartered and boiled until tender
6 hard boiled eggs; peeled and chopped
3 stalks celery, chopped small
1/2 yellow onion, chopped fine
6 sweet gherkin pickles, chopped small

After the potatoes are drained and cooled, cut them into various bite sized pieces and place in a large bowl.
GENTLY mix in chopped eggs, celery, onion and pickles.

In a bowl mix together:
1 1/4 cup Miracle Whip(more or less according to taste)
1 TBSP sugar
3 Medium Squirts Yellow Mustard (you can adjust to taste)

Gently mix this with the potatoes until evenly coated.
Salt and Pepper to taste.
Cover and refrigerate until ready to use.

Wednesday, August 11, 2010

recipe 20: SUGARED CARROTS (side dish-vegetables)

SOURCE:  I was vacationing with some family and friends at our beach house in the Outer Banks. My friend, Amy, made these carrots as a side dish one night. Everyone raved about how great they were. Not cooked to a mush like most cooked carrots, they have a sweet and buttery sauce that make them delightful. I have made them several times.  You can use Baby Carrots, or can peel and chop regular carrots to make this. Whatever you have available.
THE RECIPE:

Boil 1 cup Carrots until not quite fork tender.
drain.

In a cup mix together:
1/4 cup water
1 tsp cornstarch
set this aside for later.

In a saucepan over medium-high heat:
2 TBSP butter
3 TBSP sugar
stir this well until the butter is melted and sugar is incorporated.
Add the cooked carrots back in and toss so all carrots have a nice glaze.
Cook over medium heat for 5 minutes.

stir in the water/cornstarch mixture and mix well. Cook another 5 minutes until mixture has thickened and carrots are tender.

Tuesday, August 10, 2010

recipe 19: Porkchops with Cranberry Balsamic Sauce (Main Course; Pork)

I dont know where I got this recipe, I think it was from kraft or campbells. I dont remember. All i know is I made it for the first time and it was INHALED by all members of the family.

It is really good.
My husband even told me :You can make this again.
A compliment like that means he REALLY liked it.


THE RECIPE:

4 pork Loin Chops (about 2 pounds)

season these chops with a dry lemon pepper seasoning.
in a skillet with a little bit of EVOO, brown pork chops, about 6-7 minutes per side.
remove from stove and put on a plate and cover. Set aside.

In skillet :  1 TBSP Butter. Melt
add:          14oz can chicken broth
                 2 cloves chopped garlic
                 1/2 cup dried cranberries
                 1/4 cup balsamic Vinegar.

Heat this to a boil. Bring down to medium heat and let simmer another 10 minutes. Will thicken slightly.
Stir in 1 TBSP butter and serve over porkchops.

Monday, August 9, 2010

recipe 18: BEST BANANA BREAD (Breads, kid friendly)

SOURCE:  I got this recipe in College, from my roommate Diane. I always had good intentions of eating healthy. I did not gain the freshman 15 (I gained the freshman 14 1/2).  I would go to the grocery store and purchase fruits and vegetables and MOSTLY do a good job. Except bananas. I just cant eat them if they are not slathered in Peanut butter, or baked into some sort of muffin or pie (of the cream variety).   Well my Roommate had a solution to our rotting banana problem. She gave me her recipe for Banana Bread and it was gangbusters from then on!  So moist, and such good flavor. Not too sweet, not too bready. Just right.
In fact we used to make banana bread and the other rommates would come home and smell it and start ransacking the apartment looking for it.  One time my other roommate Jackie and I made some banana bread and hid it in our room so no one could find it.  We acted like we had no idea who made it and we couldnt smell anything...maybe a neighboring apartment??  Mean, I know. But we would sneak off to our room with the butter and a knife and partake in a little private party that we swore each other to secrecy. The Banana Bread Club.
So here is THE recipe for Banana Bread.

THE RECIPE:

5 large brown super ripe bananas (they should almost be transparent when you open them up)
4 eggs
1 cup shortening
2 cups sugar
4 cups flour
2 tsp baking soda
1 tsp salt
2 cups chopped walnuts (optional)

In a blender or with a stick blender, beat and blend banans until liquid-y. Add eggs.
In a separate bowl cream together the shortening and sugar.
To this add your dry ingredients (flous, soda and salt)
add the banana and egg mixture and beat well.
Add any walnuts if desired.

Pour into well greased loaf pans.
Bake at 250 for 90 minutes, or until cooked through.

Friday, August 6, 2010

Recipe 17: SYMPHONY BAR PIE (dessert)

 I have one thing to say about this dessert: 3 ingredients.
Yep. THREE.  Thats it. It is SO GOOD.
My Mom and Dad had this pie and gave me the recipe. I think they said they got it from my Aunt Bert, who most likely got it from Hershey.Com .
 It will be licked clean with no hopes of leftovers.
Whip it up, freeze it and then serve.


THE RECIPE:

1 king sized Symphony Bar. (I use the almond Toffee bar, but you can use whichever you prefer)
1 8oz tube Cool Whip (NOT FAT FREE or LIGHT!!!)
1 pre-made Graham Cracker Pie Crust or Oreo Pie Crust.

Over a double Boiler chop up the symphony bar and melt.
Add this melted chocolate bar to the tub of Cool Whip.
Mix very well so it is all incorporated.
Place mixture in pie shell and freeze at least 4 hours before serving.  Bring out about 20- 30 minutes before you are ready to serve if you want it softer. Or let sit out for about 10 for a firmer, more ice cream pie consistency.
VOILA!!


If you do not have a double boiler, here is what you can do.  Place a pyrex measuring cup in a saucepan that is filled with a couple inches of water.  Put the chocolate in the pyrex cup and melt that way.(make sure you use hot mitt to handle the pyrex...speaking from experience. Burned the hell out of my hand being careless once)
Or you can boil a saucepan of water and place a stainless steel or glass mixing bowl on the pan to create your own double boiler.(Again, hot mitt!!)

you CAN microwave the chocolate, it is just so unreliable that way. Your eally need to use some sort of double boiler method for this to make sure the chocolate gets melted evenly and smoothly and doesnt get overdone.

ENJOY!!

PS: A note about the symphony bars: I have tried every variety for this pie.  The almond toffee, in my opinion, is the best bar to use.  The milk chocolate symphony bar makes a nice, creamy chocolate pie.

Also, this pie can be frozen and saved for several weeks!

Thursday, August 5, 2010

Recipe 16: CLASSIC ROASTED CHICKEN (Main Course)

SOURCE:  When i got married I received a packet of easy, healthy recipe cards in the mail. If I liked what I saw I could continue receiving packets of recipes every month for the low low price of 4.95 per shipment.(Plus shipping and handling)  AND it came with a plastic recipe box...WITH DIVIDERS!  Well needless to say I felt the urge to impress my new husband with my brilliant skills, so I subscribed to these recipe cards for about  2 years and amassed quite the collection that I used about 3 times and is now collecting dust in the cabinet above my refrigerator.  The one lesson to come from this experience (Apart from not subscribing to something that just showed up in the mail) was how to make the worlds BEST ROAST CHICKEN.  I make this chicken often and use the leftovers for other chicken dishes later in the week. This has great flavor, is tender and juicy and is healthy!!  So thank you 4.95 a month for 24 months for a box of recipes I almost never use ! And thanks for selling my name to the "Never Run Nylon company", the "Romance Book of the Month Club", the "Cookies of the monthBaking Club" and the "Makeup of the month club".


THE RECIPE:  CLASSIC ROAST CHICKEN
1 roasting Chicken, about 3-4 pounds.
Clean out the cavity and  lightly salt the cavity.


in a small dish mix together:
4 TBSP Extra Virgin Olive Oil
2 tsp dried Thyme
2 tsp Dried rosemary
3 cloves minced garlic (3 tsp pre chopped from a jar)
1/4 tsp of ground sage
1/4 tsp salt
1/4 tsp pepper.

Whisk together well.

Place Chicken in a roasting pan.
Rub the oil and herb mixture all over chicken and lift up the skin on the breast and get the oil and herbs in there as well.
Pour remaining oil herb mixture inside cavity as well and rub in.

Slice half a lemon and put several slices inside the cavity.

Bake at 325 for 1 hour.  After an hour, tilt the chicken forward and let all the juices run out of the cavity. Use these juices to baste chicken.
Roast chicken for another hour until done, basting frequenly.


Wednesday, August 4, 2010

Recipe 15: RANCH BAKED BEANS (Side Dish)

SOURCE: These Ranch Baked beans are from my Grandma, Hilda Wallace.   She currently lives in Michigan, but was born and raised in Chattanooga TN.  She, like her sisters, has a vast collection of wonderful and decadent recipes, casseroles and southern favorites.   In fact, she makes the best stuffing and Cole Slaw of anyone I know, and these beans are another hit!  Try these at your next cook out or Barbeque Pot Luck.  Obviously these are not vegetarian friendly.

THE RECIPE:  RANCH BEANS

1 LB Hamburger
1 envelope Dry onion soup mix,(MIX with 1/4 cup water)
brown the hamburger and soup mix together. Drain any grease.

Add the following ingredients:

16oz can Pork and beans, undrained
16oz can kidney beans, undrained
16oz can hot chili beans, undrained
1 cup Ketchup
1/4 cup yellow mustard
1/2 tsp vinegar

Mix well and place in a greased baking dish.
Bake at 300 for 40-50 minutes.

When done, sprinkle cheddar cheese on top and let melt.
(when i say sprinkle I mean give it a healthy dusting of cheese)


Vegetarian alternative:  substitute the hamburger with your choice of hamburger substitute and use pinto beans instead of pork and beans.


These beans are actually pretty healthy, very high in fiber and if you use a leaner ground hamburger, you are in business!

Monday, August 2, 2010

Recipe 14: FRUIT DIPS (appetizer, kid friendly)

I think everyone has a recipe for fruit dip, but I just cant get enough of them.
I really do love fruit.  But what I love even better than that is fruit slathered with a delicious dip.
When I was a kid I HATED cream cheese. I dont know why, but I did.  One day we were at a friends house, and the wife pulled out a tray of chopped up fruit and a fruit dip.  It was so good.  When I found out what was in it, I couldnt believe it.  I had been eating cream cheese all along!  As I have matured, I realize that Cream Cheese is a gift from God and we should cherish it.  Over the years I have collected 3 FANTASTIC fruit dip recipes, all using cream cheese.
I pull these out as often as possible and rarely have leftovers.






RECIPE 14A: Strawberry Fluff Fruit Dip.
This is great for apples, pears, grapes, strawberries, bananas...or just eating it straight with a spoon.  Who am I to judge?? 

1 8oz pkg Strawberry Flavored Cream Cheese, softened
1 small jar Marshmallow Fluff
1/4 to 1/2 tsp  dry tang drink mix (optional)

Mix well.

---------------------------------

RECIPE 14B:  Plain Fruit Dip
Same as above recipe, but for people who like their dips a little more au natural.

1 8oz pkg plain cream cheese softened
1 small jar marshmallow fluff
1/2 tsp vanilla

mix well and serve with fruit of your choice

-----------------------------

RECIPE 14C:  Toffee Apple Dip
I got this recipe from my friend Lisa. This goes so wonderfully with apples, I am scared to try it with anything else.

1 8oz pacgake cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
beat well.  to this stir in gently
1 cup heath toffee chips.


ENJOY!!!


Saturday, July 31, 2010

Recipe 13: CHICKEN CHAPLUPAS (main dish)

SOURCE:  Another goodie from my Aunt Joy.  She made these one time and the dish was licked clean.
My mom got the recipe from her and has made these on many occasions. People cant help but like these. The wonderful flavor, the creaminess, the ooey gooey perfection...
This is an easy recipe, no slaving in the kitchen for hours on end. It is, however, high in fat and lots of cheese and sour cream and all the other good things in life that make the world go round.  So be aware.
"C is for Chalupa thats just a sometimes food..."






THE RECIPE:   CHICKEN CHALUPAS (Main Dish)

The Filling: (combine in bowl and set aside for a minute)
2 cans Cream of chicken soup
1 large can chopped green chilis
1 small onion, finely diced.
1 pint sour cream.

mix well. To this mixture add:
6oz shredded cheddar cheese
6oz shredded monterey Jack cheese
2 1/2 to 3 cups of cooked, diced or shredded chicken.

voila, and here is your filling.

NOW here comes the fun part.
you will need 12 small flour tortillas.

Place 2-3 TBSP of the filling in each tortilla.
roll and place seam side down in a greased baking dish.

Pour remaining filling mixture over the rolled tortillas.
Sprinkle with
6oz cheddar cheese
6oz monterey jack cheese.

Bake at 350 for 45 minutes.
let cool for at least 5 minutes before cutting into it.

You can top with chopped tomatoes and green onions if desired.

Thursday, July 29, 2010

Recipe 12:HOMEMADE OREOS (dessert)

SOURCE: I first had these last year at Book Club.  They were brought by Marci, the woman in charge of snack that month.  She called these Homemade Oreo cookies and the recipe was in our church cookbook. They are SINFUL. DECADENT. WONDERFUL.   TO DIE FOR. I only ate one, but I had the devilish urge to confiscate the entire platter of them on my way out the door that night. You WILL want to eat these with a tall, ice cold glass of milk. And when I say milk, I mean 2% or better. Skim just wont cut through these babies! 
Also, these really are a 1 at a time cookie. Billy, dont be a hero and try and eat a couple in one sitting. You will go into sugar shock!
You will also need a heavy duty mixer, as these make a very large batch and the dough is very thick and stiff.


HOMEMADE OREOS:

2 Boxes Devils Food cake Mix
4 eggs
1 cup shortening.

Mix together in your mixer until well blended.  Roll small, but equal balls of the dough with your hands and place on cookie sheets.  remember that you will be matching a top with a bottom.
Bake at 350 for 7-9 minutes and let cool.

FROSTING:
16 oz cream cheese
2 cups(or so) of powdered sugar
1 tsp vanilla

Mix together until a thick frosting is formed. 
Frost cookies and put together to form your "Oreo"

This makes a BIG batch.

Wednesday, July 28, 2010

Recipe 11: HOMEMADE YEAST ROLLS (breads/rolls)

SOURCE: I got this recipe from a roommate in college, Sarah from Alaska.
Her mother made the best yeast rolls and gave her the recipe, which I promptly put in THE BINDER. These rolls take a little extra time, but are well worth it.  They are delicious and tender and yeasty and oh so good!
I make these for Holiday meals.  The great thing about these rolls is you can make them ahead of time and freeze them.  Pull them out when you need them and let them thaw.
Not recommended for those following a low carb diet plan....You will not be able to stop eating these once you try them.
You can make them to eat with butter and honey, you can make them to split and make little sandwiches.
You can make up a bunch of these in smaller size and do little PB&J sandwiches for the kids lunches.


The Recipe: HOMEMADE YEAST ROLLS

1 package  yeast (NOT quick rise)
1/4 cup warm water.(WARM, not hot)
combine yeast and water. set aside


In a mixing bowl:
1 cup  milk, scalded ( I boil milk for about 1 minute)
1/4 cup sugar
1/4 cup shortening
1 tsp salt.
Combine  the scalded milk, sugar, salt and shortening.  Stir until the shortening is mostly to completely melted.
Cool to lukewarm.

Add :
1 1/2 cup flour, beating well.
1 egg
yeast and water mixture

Beat well and add
2  more cups of  flour to form dough. (maybe a tinhy bit more, you dont want the dough excessively sticky)

Place this dough in a greased bowl, and turn once to coat.
cover and let rise in a warm area for 1 1/2 to 2 hours.  It will at least double in size.
Punch down and put on floured surface.  Pinch off dough to form rolls(about golf ball sized for smaller rolls, 2-3 golf ball pinches per roll for larger)
place on greased baking  sheets and cover and let rise for another 40 minutes.
These will have grown in size again.

bake at 400 degrees for 12-15 minutes or until golden brown and cooked through.
you can brush the tops with melted butter before baking to make them a buttery flavor.(optional)

Tuesday, July 27, 2010

Recipe 10: ASIAN BOK CHOY SALAD (salads)

SOURCE:  about 9 years ago at a family reunion up in Ohio, my dads cousin, Dorothy, made this delicious salad for the pot luck.
She said she had gotten it online. She had typed in a search for "salad Recipes".  This one came up and she thought she would try it.
I have made this on several occasions since that time.

It is a healthy salad made with Bok Choy , pine nuts and green onions with a tasty oriental type dressing.
I have made this recipe on several occasions, always to rave reviews. Yes, healthy can be FO worthy.



A word about Bok Choy: This is a member of the cabbage family. It has a somewhat mild flavor. When choosing Bok Choy, make sure the stalks are white and firm and the leaves are a nice green with no spots. This will be the most flavorful. For this recipe we are using regular Bok Choy and NOT the Baby Bok Choy.
Bok Choy is available in Most supermarkets. It should be labeled Bok Choy, or Chinese Mustard Cabbage or Sometimes chinese Cabbage.  However many stores often label Napa Cabbage as chinese cabbage, which is not the same thing(Napa looks more like a head of romaine lettuce)
This is what Bok choy Looks Like.-------------------->>

First and foremost, Bok Choy tends to hold silt and dirt.
Cut off the end and rinse VERY WELL before using.
ALSO: Bok Choy is NOT tender like lettuce. Bok choy is a tougher roughage, especially the white stem part.  It is crispy, delicious and nutritious, but people are always surprised, thinkint it will be softer and more tender like a romaine or spinach.


The Recipe: BOK CHOY SALAD

2 medium heads of Bok Choy, Chopped
5 green onions chopped
1 cup Pine Nuts, toasted
5oz can crunchy Chow Mein Noodles

In a salad bowl toss the Bok Choy and the Green Onions. refrigerate.  Save the Pine Nuts and Chow Mein Noodles until serving time.

In a small saucepan, over medium heat:

1/2 cup water
1/4 cup sugar.
Stir well and boil about 5 minutes until a light syrup is formed.

Remove from heat. To this add:

juice of 1 lemon
1/3 cup Olive Oil
1/4 cup Soy Sauce

Whisk together well and refrigerate until ready to serve. This is your dressing.

At serving time, add the toasted pine nuts and Chow mein noodles to the Bok choy. Toss well so everything is evenly incorporated.

Drizzle with the dressing, tossing evenly so everything is coated well.

enjoy!