Thursday, February 23, 2017

Cool Ranch Fried Chicken

Wow!  Tried this last night and it was fantastic....  I used Cool Ranch Doritos to make this fabulous fried chicken.

Cool Ranch Fried Chicken

4 to 6 boneless, skinless chicken breasts (pounded flat and cut in 1/2)
1 bag Cool Ranch Doritos, in food processor  (about 4 cups when processed)
2 cups buttermilk (or evaporated milk)
1 egg
2 cups all purpose flour
1 Tbsp. ground pepper
1 Tbsp. salt
Oil for frying (Canola)

Crush all of the Doritos in a food processor until crumbly. 

Bowl 1:  Flour, salt and pepper

Bowl 2:  Beat together buttermilk and 1 egg

Bowl 3:  Cool Ranch Doritos (crumbles)

Cut chicken breasts in 1/2 and place in a plastic bag.  Remove air from bag and seal.  Using a mallet or back of a cup, slightly pound out the chicken breasts to flatten them a bit.  Dip into the flour to coat both sides.  Immediately dip into the buttermilk/egg mixture and then into the Doritos, pressing down to coat both sides well.

Place oil into an electric skillet (300 degrees) or deep skillet on medium heat on the stove.  Make sure grease is hot by dropping a little flour into it.  If it immediately sizzles, it is hot.  Place coated chicken breast halves into the oil and fry until brown and crispy on both sides, about 4 minutes per side.  Remove and drain on a paper towel.  You can add some additional salt while chicken is hot if you like it a little saltier.


Tuesday, February 21, 2017

Taco Pie

This was one awesome meal!  I saw a recipe on Facebook the other day for Taco Lasagna.  Of course, I had to make it MY WAY!  Easy and good!

Taco Pie

1 1/2 lb ground beef
1- 2" block of Velveeta cheese
1 can petite diced tomatoes (use Rotel if you like it spicier)
1/4 cup evaporated milk
1/2 small onion, finely chopped
8 to 10 10" flour tortillas
1 Tbsp. salt
1 Tbsp. pepper
1/2 pkg. Taco Seasoning mix.
1 cup shredded cheddar cheese (or mozzarella)
Sour Cream for garnish

Saute' ground beef, salt, pepper, taco seasoning mix and onion until cooked through.  Drain completely when done.  Open the can of petite diced tomatoes and drain off the juices.  In a sauce pan, combine cheese and evaporated milk.  Stir until combined.  Combine the ground beef, tomatoes and cheese sauce in one pan and mix well.

Spray a large casserole dish with cooking spray.  Add tortillas to the bottom of the pan, cutting them with scissors as necessary to cover the bottom.  Add a thin layer of the ground beef mixture.  Add another layer of tortillas / sauce, etc. until you have used all of the sauce.  Top with shredded cheese.

Bake at 375 degrees for approximately 20 minutes.  Remove, cut and serve with a dollop of Sour Cream.


Monday, February 20, 2017

Salted Caramel Donut Holes

The grandkids were over this weekend.  Kaitlyn always likes to help me cook, so on Saturday morning I was making donut holes, bacon and eggs.  She had a great idea to make Salted Caramel Donut Holes and they were fabulous.

Salted Caramel Donut Holes

1 can Grands biscuits
Oil for frying (peanut oil or canola)

Cut the biscuits into about 6 even pieces.  Drop into hot oil (about 1 quart) in a deep stock pan over medium heat.  Turn so they brown on both sides.  Should only take 1 or 2 minutes to get them done.  Remove and drain on a paper towel.  Immediately glaze and sprinkle with  coarse Sea Salt.

1 heaping Tbsp. Caramel Ice Cream Topping
2 1/2 cups Powdered sugar
1 to 2 Tbsp. of water as needed
Coarse Sea Salt

Mix Caramel into the powdered sugar and add enough water to make it thin enough to drizzle.  Drizzle over hot donuts and immediately sprinkle with the Sea Salt.


Thursday, February 16, 2017

Iron Skillet Ground Beef Casserole

I love my iron skillet...I especially love when I can make something as wonderful as this casserole.  If you don't have an iron skillet, I encourage you to buy one!

Iron Skillet Ground Beef Casserole

1 lb. lean ground beef
1/2 cup sour cream
1/2 can Evaporated milk (about 7 oz.)
1 Tbsp. Basil
1 Tbsp. ground pepper
1 Tbsp. salt
2 cups mozzarella cheese
1 Tbsp. butter
2 cups cooked Kluski Noodles (homemade style)
2 quarts of water + 1 tsp. salt
1/2 white onion, finely diced

slurry:  1/4 cup water + 2 heaping Tbsp. cornstarch

In a separate skillet, brown the ground beef, onion, basil, pepper and salt.  In separate pan, boil the noodles in 2 Quarts of water + 1 tsp. salt until they are done.  Drain noodles and drain ground beef mixture separately.

Stir 1 Tbsp. butter into the noodles until it melts.  Add evaporated milk and ground beef.  Stir well to combine.  Add 1/2 cup of the mozzarella cheese and stir.  Spray the cast ironed skillet with cooking spray (or lightly butter).  Pour the mixture into the skillet.  Top with the remainder of the mozzarella cheese.

Bake at 350 degrees for approximately 20 minutes, or until the cheese is bubbly and starting to brown on top.  Serve and Enjoy!

Wednesday, February 15, 2017

Easy Tomato Soup

So, the other day we had grilled cheese made out of crescent rolls.   Well, this is the tomato soup that went along with those grilled cheese sandwiches....

Easy Tomato Soup

1 28 oz. can crushed tomatoes
1/2 small white onion, finely chopped
1 Tbsp. Basil
1 Tbsp. Salt
1 Tbsp. Ground Pepper
1/4 cup Evaporated milk
1 Tbsp. real butter
* If you like your soup spicy and chunky, add 1 15 oz can of Rotel tomatoes.

In a deep stock pot, melt butter and add the diced onions.  Saute' until onions are translucent.  Add 1 28 oz. can of crushed tomatoes and all of the seasonings (add can of Rotel tomatoes if desired).  Bring to a boil and then reduce heat to medium.  Heat for about 15 minutes.  Add 1/4 cup of evaporated milk and bring back up to hot.

Serve and Enjoy!

Wednesday, February 8, 2017

Crescent Roll Grilled Cheese

So, the other day, I fixed some tomato soup and wanted some grilled cheese.  Well, we aren't big bread eaters and I was completely out of bread!  Oh, no what to do?  Well, I had a can of Crescent Rolls, so I did this:

Crescent Roll Grilled Cheese

1 roll Pillsbury Crescent Rolls
3 to 4 slices of cheese

Heat griddle or flat skillet and melt some butter in the pan (about 1 Tbsp).  Open the Crescent Rolls and separate the triangles.  Place 2 triangles in the butter on the hot pan.  Fry on both sides until crispy and browned.  Place the cheese on one of the triangles (cutting to make it fit) and top with the other triangle.  Grill another couple of minutes, just to melt the cheese.  Continue with the rest of the Crescent Roll triangles.   Serve

These are Amazing!  I may never go back to bread.


Tuesday, February 7, 2017

Stuffed Crust Cheeseburger Pizza

This is one big-ole pizza!   I had never attempted a stuffed-crust pizza before and this one turned out fabulous!

Stuffed Crust Cheeseburger Pizza

1 lb. lean ground beef
1 2" block of Velveeta cheese
1 pizza crust (the roll-out kind like a biscuit)
3 Tbsp. evaporated milk
1 Tbsp. minced garlic
1 Tbsp. Italian Seasonings
1 tsp. taco seasoning
1 tsp. sea salt
melted butter
1 can petite tomatoes completely drained of juices
2 cups shredded mozzarella cheese
6 to 8 cheese straws (or sliced long-thick chunks of mozzarella)
1/2 diced onion

Brown ground beef with onion and salt.  Drain completely and add taco seasoning.  Put back in pan and add the Velveeta cheese (cut in chunks) and 3 Tbsp. evaporated milk.  Stir constantly until cheese is completely melted.  Cool for 15 minutes.

Spray a baking sheet with cooking spray and roll out the crust.  Be sure to roll it out past the edges of the baking sheet so you can loop it over.  Place the straws or long slices of mozzarella all around the edges and pull the edge of the dough up and over and pinch the edges together.  Brush entire crust edge with melted butter.

Once you have drained the tomatoes, add the garlic and stir.  Drop the tomatoes evenly over the bottom of the crust (inside the cheesy edges).  Add cheeseburger mixture and top with Italian Seasonings and the entire 2 cups of mozzarella cheese. 

Always be sure not to put any toppings on the outside crust. 

Bake at 425 degrees for about 15 minutes.  When outside crust is browned and cheese is bubbly, it is done.


Monday, February 6, 2017

Sausage Pancake Poppers

I made these little sausage pancake poppers for the grandkids last weekend.  They loved them!  And they couldn't even tell that I used Turkey Sausage links.  Were they a hit?  Well, let's just say there weren't any left!

Sausage Pancake Poppers

2 cups pancake mix (instant kind)
1/4 cup water (more or less)
1/4 tsp cinnamon
6 sausage links cut in 1/2
Oil for frying

Mix 2 cups of pancake mix,1/4 tsp. cinnamon and enough water to mix it, but it should be a little thicker than your normal pancake mix.  Bet until well combined.  Heat oil until it is hot.  It should be deep enough so that the poppers don't stick to the bottom and will float to the top.

Cut the sausage links in half and dip them completely in the pancake mix.  Drop into the hot oil.  Turn so that both sides get done and when they are golden brown, remove onto paper towels to drain.

Serve with Syrup.  Enjoy!

Wednesday, February 1, 2017

Baked Chicken

Well this picture didn't take very well, but let me assure you this is one HOT baked chicken!  This recipe is sure to please.

Baked Chicken

1 whole chicken (remove heart/etc)
1/2 stick real butter at room temperature
     1 Tbsp. sea salt
     1 Tbsp. ground pepper
     1 tsp. Rosemary
     1 tsp. garlic powder
     1 tsp. Basil
     1/2 tsp. lemon pepper seasoning

Place chicken on a deep roasting pan.  *I use my cast-ironed skillet*
In a small bowl, mix all of the seasonings and dump them into the butter.  Mix well with a spoon. Using your hands, rub the entire chicken with the butter and put what's left over inside the chicken. 

Bake in a 325 degree oven for 1 hour.  Every 15 minutes turn the chicken so that it is on a different side, ending with the breast up.  Turn up the heat to 400 the last 10 minutes of baking.

Be sure to check the chicken to make sure it is done.  Place a knife between the leg and thigh.  If it is not pink, the chicken is done.  Let rest for about 15 minutes before slicing so that it stays juicy.  This is key!