Cowboy Chili

This recipe is one that will really stick to your ribs!  It's chili kicked up a notch!  My husband said this is the best chili, even better than the normal chili with ground beef!  You know what they say....the way to a man's heart.....!

Cowboy Chili

2 Ribeye steaks
1/4 cup soy sauce
4 Tbsp. Worcestershire sauce
1 cup water
1/4 stick real butter
1 can petite tomatoes
1 can Rotel tomatoes
1/2 small white onion, rough chopped
1 small green bell pepper, chopped (optional)
1 tsp. Basil
1 Tbsp. ground pepper
1 Tbsp. salt
1 Tbsp. chili powder
2 cups cooked macaroni

Cut Ribeye steaks into small chunks and sauté in butter, water, Worcestershire and soy sauce in a deep stock pot for about 40 minutes.  Check about every 10 minutes to see if it needs more
 water added.  You want the meat to cook down, but not to get too thick or stick to the bottom of the pan.  During the last 15 minutes of cooking, allow the broth to cook down. 
Add 1 both cans of tomatoes to the pan.  Stir in seasonings. 

In a separate pot, cook macaroni in 1 1/2 quarts of salted water (1 tsp.salt) to just undercooked.  Drain and add to the chili.  Continue to cook another 15 minutes once the macaroni is added to thicken the chili up.

Serve it with a some hearty peppers or some Pepperjack cheese on top.

Enjoy!

Beef Tips over Mashed Potatoes

This is a hearty meal that the man of the house will really enjoy...or anyone in the house for that matter.  The meat is tender and has a thick gravy.  Place it over creamy mashed potatoes and what more could you ask for?

Beef Tips over Mashed Potatoes

Beef Tips:

1 round steak or other lean cut of beef
1/4 stick real butter
Water 2 cups + more as needed
4 Tbsp. Worcestershire sauce
6 Tbsp. Soy Sauce
1/2 white onion, sliced into thin strips
1 Tbsp. ground pepper

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

Slice the beef into very thin short strips.  Melt butter in a deep pan and add beef strips and onion slices.  Add Worcestershire and Soy Sauce.  Stir and cook over medium heat until beef has browned somewhat.  Add 2 cups of water.  Cover with a lid.  It takes about 40 minutes to cook these until they are tender, but you will need to check the water every 15 minutes or so and occasionally add a cup or so.  Yo

u don't want them to run out of water because you will use that for the gravy.

Once the meat is fork-tender, make sure there is at least 2 cups of water on the beef.  Add in 1/2 of the slurry and stir quickly until it is a thick gravy.  Add more if necessary.

When the beef is about 10 minutes from being done, start your potatoes.



Mashed Potatoes

6 medium potatoes, peeled and cut into cubes
2 quarts water
2 Tbsp. ground pepper
2 Tbsp. salt
1/2 stick real butter
1/4 cup evaporated milk (more or less)

Boil potatoes until they are fork tender.  Drain off water and add butter, salt, pepper and add the evaporated milk a little at a time.  The key to good mashed potatoes is to add just enough milk.  If you add too little they will be too thick.  If you add too much, they will be mushy, so add slowly.  Beat with beater until all is well combine and potatoes are creamy.

Ladle the potatoes onto a plate and top with the beef/gravy mixture. 

Enjoy!

Hoe Cakes

Hoe Cakes have been around for a long time.  Originally named because workers in the field work get their shovels hot and grill these little morsels....They are a wonderful combination of cornbread and little cakes.  Fantastic with beans or smoked sausage.  My version is a little different.

Hoe Cakes

1 pkg. Jiffy Cornbread mix
1 cup flour
1 Tbsp. real butter 
Evaporated Milk (enough to make the mixture like pancake batter)  appr. 1/4 cup maybe
1 tsp. salt


Mix all ingredients above until it is sort of thin like pancake batter, but maybe a little thicker.  Spray a griddle or pan with butter-flavored cooking spray (or just use butter).  Add ladles-full of the batter onto the hot pan and fry them like little fritters.  Flip once, to cook the other side. Remove and spread with butter, if desired.

Oh my I want one right now!  Enjoy!

Smoked Sausage & Potato Chowder

You all know I am a soup junkie!  Especially in the winter.  This is chowder is the full-meal deal!

Smoked Sausage & Potato Chowder

6 beef Smoky Links (Echrich), cut into small rounds
4 medium/large potatoes, peeled & cubed
2 green onions (optional), chopped
2 stalks celery, cut into small pieces
4 baby carrots, cut into small rounds (optional)
1 can beef broth
1 can evaporated milk
2 Tbsp. salt
2 Tbsp. ground pepper
3 Tbsp. real butter

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

Melt real butter into a deep pot.  Slice Smoky Links into small rounds and add to butter.  Add onions, celery, carrots, salt and pepper and saute' for about 3 minutes.   Add beef broth and then potatoes.  Boil until potatoes are done, but not mushy.  Reduce heat to medium and stir in 1 can of evaporated milk.  Bring back up to hot (but not boiling).  Mix slurry and add immediately.  Stir constantly until it thickens.

Serve & Enjoy!

Apricot Scones

My granddaughter, Kaitlyn was over a few weekends ago.  She loves to cook with Grandma.  She wanted to make scones, and I had some apricot jam, so she came up with these!  Yum Yum!

Apricot Scones

2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 Tbsp. cold "real" butter
1/2 cup sour cream
1 egg
3 Tbsp. apricot preserves (more or less)

Mix dry ingredients.  Cut cold butter into the dry ingredients.  Add egg and sour cream and mix well.  Do not over mix.  Roll out on a board and cut into squares.  Cover top of the square with about 1/4 of the apricot preserves.  Fold the corners over together to form the scone.  

Bake until golden brown in a 350 degree oven.  Approximately 15 to 18 minutes.  Lightly brush the tops with more melted butter.

Enjoy!

Stuffed Swedish Meatballs

 

I've made Swedish Meatballs before, but this time I stuffed them with cheese and they were fabulous!  These are a hearty dish that even your youngin's will love.

Stuffed Swedish Meatballs

Meatballs:

1 1/2 lbs. lean ground chuck
8 Ritz Crackers - crushed finely
4 Tbsp. Soy Sauce
1/4 white onion, diced (optional)
3 Tbsp. Kraft Sandwich Spread (see pic below)
2 medium eggs
1 tsp. minced garlic
1 tsp. salt
1 Tbsp. pepper

Mozzarella Cheese Sticks or Cubed pieces (not shredded)

Mix all of the above (except cheese) until it is combined.  Using your fingers, form into large meatballs (about 1").  Add 1 1/2" piece of mozzarella into the middle of the meat and form the meatball around the meat.

Place on a baking sheet, sprayed with cooking spray, and bake in a 350 degree oven for about 15 or 20 minutes (until meatballs are browned and done).  Don't overcook or the cheese will ooze out of the meatballs onto the tray.

Boil 3 cups of egg noodles in salted water until done - drain.

Sauce:

1 can beef broth
1/2 can evaporated milk
1 tsp. minced garlic
1/2 tsp. nutmeg
1 tsp. salt
1 Tbsp. ground pepper

Add ingredients above to a deep skillet and bring to a low boil over medium heat.  Add slurry and stir until thick.  Stir in pre-cooked egg noodles (about 3 cups). 

Slurry:  1/4 cup water + 2 heaping Tbsp. cornstarch.  (more or less)

If it doesn't thicken, add another slurry.  Once the desired consistency is reached, drop in the meatballs and gently turn to coat in the sauce.

Serve & Enjoy!

Turkey Mei Fun Noodles

Aren't Thanksgiving leftovers wonderful?  You can do all sorts of things with leftover turkey.  I love Chinese food, and Mei Fun Noodles are one of my favorites.  I tried this recipe with turkey and it was fabulous!

Turkey Mei Fun Noodles

1 cup shredded turkey meat (cooked)
Mei Fun Noodles (cover in water and soak for at least 30 minutes)
1 can chicken broth + 1/2 can of water
1/2 small bell pepper, sliced into very thin strips
1/2 small white onion, sliced into thin strips
2 green onions, chopped
2 Tbsp. soy sauce
1 tsp. Worcestershire sauce
1 tsp. ginger
1/2 tsp. garlic
2 Tbsp. real butter
3 baby carrots, finely sliced

Cover Mei Fun noodles in water and allow to soak for at least 30 minutes or more, until they become tender.

In deep skillet, add butter, white onion, bell pepper, turkey and seasonings.  Add ginger, garlic, soy sauce and Worcestershire and stir over medium heat until onions are translucent.  Add green onions, chicken broth and 1/2 can of water.  Drain and the Mei Fun noodles that have been soaking and add to the mixture.  Toss continuously to blend the ingredients.  Toss for about 6 to 8 minutes to heat noodles through and to allow broth to dissipate. Once broth is has cooked down, the dish is ready.

Serve & Enjoy!

Easy Ground Beef and Sausage Jambalaya

Once in a while, I like to kick up the spicy element with some good old fashioned Cajun-style meals.  This Jambalaya is easy and so tasty!

Easy Ground Beef and Sausage Jambalaya

1 box New Orleans Jambalaya Rice
1 link of smoked sausage (comes with 2 links in a pkg.)
1 lb. lean ground chuck
1 bell pepper, cut into strips
2 green onions, chopped
1/2 white onion chopped
2 cans chicken broth
1 Tbsp. Badia Complete Seasoning
1 tsp. chili powder
1 tsp. salt
1 Tbsp. ground pepper
2 Tbsp. butter

In deep saucepan, sauté diced onions and bell pepper in 2 Tbsp. butter.  Once onions become translucent, add ground chuck, chicken broth and seasonings.  Add in the package of New Orleans Jambalaya Rice, cover and simmer until rice is tender.  Cook for approximately 40 minutes.  Check often and stir to make sure this is not sticking.  If the liquid reduces too much and it starts sticking, add water (1/2 cup at a time).   During the last 10 minutes of cooking, cut 1 strip of smoked sausage into small rounds (1/4") and add them to the pot. 

Once rice is done completely, serve

Enjoy!

Hoe Cakes

Like cornbread?  Like pancakes?  Well, then you will love Hoe Cakes!  These are fantastic with beans, great with jambalaya....   Give them a try!

Hoe Cakes

1 box Jiffy Cornbread mix
1 cup all purpose flour
1 egg
1/4 cup Evaporated Milk (approximately)

Mix Jiffy cornbread mix and flour together.  Add egg and start drizzling in evaporated milk until it is the right consistency.  Like pancake batter.

Butter a griddle or skillet and drop batter about 2 heaping Tbsp. per Hoe Cake.  Fry on each side and remove.  Immediately I add more butter to the tops  (of course).

Serve and Enjoy! I eat these with just butter lathered all over them, but my mom would probably break them up into buttermilk!

Onion Straws

These onion straws are easy and oh so tasty.  I love them with steak or soups.  Try them!

Onion Straws

1 white onion, cut in half and sliced into 1/4 " lengths
1/2 cup cornmeal (I like to use a box of Jiffy Mix)  It makes them sweeter
2 cups flour
2 Tbsp. sea salt
2 cups whole milk
Canola oil for frying about 3" deep in pan

Peel and cut onion into strips.  Separate them.  Place milk in 1 bowl and in the second bowl mix flour and cornmeal.  Dip the onions in the flour/cornmeal mixture, then the milk, then back into the flour/cornmeal mixture (You can use separate bowls and separate the mixture if you like).

I bread them all first and lay them on a platter.  They cook quickly, so you can keep going if you have them all breaded first.

Heat oil on medium/high heat.  Drop onion straws in a small handful at a time.  Toss them once so that both sides get browned.  Remove to paper towels to absorb grease.  Salt immediately as each batch comes out, while they are hot.  Continue until all are cooked.

Enjoy!

Croissant Burger

 

I'm not a big hamburger eater, but once in a while, I just want a big ole burger!  The other night I fixed some burgers and then suddenly realized "Oh, no, we are out of bread".  I had some croissants in the refrigerator, so I build a better burger on a croissant.  They were great!

Hamburgers

1 lb. lean ground beef
1 tsp. salt
1 tsp. pepper
4 Tbsp. Worcestershire sauce
1 tsp. Italian Seasonings

Patty out burgers and place them into a skillet.  Season with salt and pepper and dash Worcestershire sauce on top.  Fry the burgers on medium heat until they are cooked to your desired doneness.  Add a slice of Velveeta cheese and allow to melt slightly.

Fixins

Shredded lettuce
Thin slice of Velveeta cheese
Sandwich Spread (you can buy this in a jar and it tastes like McDonald's Big Mac sauce)
Durkee French Fried Onions
Croissants

Lay out the croissant and spread the sandwich spread on the bottom.  Sprinkle with the French Fried Onions and then add the lettuce.  Place the burger/cheese on top and add the top of the croissant.

Enjoy!

 

 

 

Butter & Cream Orzo

Orzo is most often mistaken for Rice, however it is a Pasta.  Orzo can be added to dishes like vegetable soups, chicken soups, and even combined with rice.  This simple recipe is a great side-dish with most any meal.

Butter & Cream Orzo

2 cups Orzo Pasta
1 can chicken broth
1/2 can water
4 Tbsp. real butter
1 tsp. black pepper
1 Tbsp. sea salt
1/2 can evaporated milk

Melt the butter in a large saute' pan.  Stir in the orzo until it is completely coated with the butter.  Add the chicken broth, water, salt and pepper.  Continue to stir until all of the broth and water is absorbed by the orzo and it is tender.  Once the liquid is all absorbed, stir in the 1/2 can of evaporated milk.  Stir until it is all combined and heated, but do not boil.

Serve and Enjoy!

Note:  Be sure to test the orzo, because often it will look done, but will still be hard.  

Cheesy Chicken Enchiladas

These enchilada's are so wonderful.  They are a great idea to take to a pitch-in also.  People eat them up!

Cheesy Chicken Enchiladas

2 chicken breasts, boiled and shredded
1 can cream of chicken soup
1 can Rotel tomatoes
1 can of nacho cheese
1 bell pepper, cut into thin slices
1 small white onion, cut into thin slices
1 Tbsp. Italian Seasonings
1/4 cup sour cream
1 Tbsp. pepper
4 cups shredded mozzarella cheese
6 to 8   10" flour tortillas
1 tsp. salt
2 Tbsp. butter

Boil chicken breasts in 1 qt of water.  When chicken is done, remove and shred it with a fork or cut into long thin strips.  Meanwhile, in a saute' pan, add 2 Tbsp. butter, pepper strips and onion strips.  Stir until onions become translucent.  Add shredded chicken and 3 Tbsp. of the cream of chicken into the pan and stir for about 3 minutes.  Remove from heat and set aside. 

Drain the juice from the Rotel tomatoes and whisk together with the cream of chicken soup and sour cream.

Spray a 9x10" pan with cooking spray.  Lay a flour tortilla in the palm of your hand and ladle in about 4 to 5 Tbsp. of the chicken mixture.  Add about 2 Tbsp. of shredded mozzarella and roll up.  Place in the pan.  It is not necessary to tuck the ends in like you do with a burrito.  Continue until you have used all of the tortillas and filled the pan.  Be sure to place the filled tortillas close together.

Pour the cream of chicken mixture over the top.  Top with the remainder of the cheese.

Bake at 375 degrees for about 30 minutes.  Cheese will be bubbly on top and just starting to brown slightly.

Serve with shredded lettuce and additional sour cream if desired.

Enjoy!

Peach Pie

 

I have never really liked just plain peaches, but I love Peach Pie and Peach Cobbler.  This recipe is really easy and you will love it!

 

Peach Pie

 

2 pie shells (homemade or store bought)

1/2 cup white sugar

1/4 cup brown sugar

4  cups of canned peaches (drained)

3 Tbsp. cornstarch

1/4 tsp. nutmeg

1/4 tsp. cinnamon

1/2 tsp. salt

2 Tbsp. real butter (room temperature)

 

Mix brown and white sugar with the cornstarch.  Add the cinnamon, nutmeg and salt.  Mix well.  Add the peaches and gently toss.  Add butter and gently mix.  Pour into a pie shell and add another pie shell on top, pinching the edges together.

 

Bake in a 400 degree oven for approximately 1 hour or until crust is browned and filling is bubbly.  If you don't like your edges as browned, place some aluminum foil around the edges of the pie shell for about 1/2 of the cooking time, then remove to finish off.

 

Enjoy!

 

 

Sugar Cookies with Purple Icing

3 of the grandbabies were over last weekend and they always want to cook with grandma.  We made sugar cookies and decorated them with purple icing and sprinkles!

Needless to say, they are all gone!  We made very small bite-sized versions for little hands.  What fun!

Sugar Cookies

2 3/4 cup all purpose flour
1 1/2 cups sugar
1 tsp. baking soda
1 egg
1/2 tsp. baking powder
1 tsp. hazelnut extract (or vanilla)
1 cup real butter, softened

Mix the dry ingredients above.  Cream sugar and butter together with extract.  Add into the dry ingredients and mix well.  Using your hands, form into small balls and gently press down with your fingertips or the back of a spoon.  Place onto a cookie sheet with parchment paper.  Bake in a preheated 350 degree oven for 10 to 12 minutes or until bottoms start to brown.

Immediately spread with icing (while hot) 

Purple Frosting

2 cups powdered sugar
1 tsp. hazelnut extract
1 drop blue food coloring
2 drops red food coloring

Mix well.  Add water 1/2 tsp. at a time until the frosting is at a thick, but not too thick consistency.  Spread on cookies immediately after removing from oven to a cooking rack and top with sprinkles.  Sprinkles must be added while the frosting is hot or they will roll off!  

Enjoy!

Wet Meatloaf and Mashed Potatoes

I generally make my Cheeseburger Meatloaf, but now and then I want something different. This version is hearty and rich.  Hopefully it will also become a family favorite of yours.

Wet Meatloaf and Mashed Potatoes

Meatloaf:  
2 lbs. lean ground beef
4 Tbsp. catsup
1 Tbsp. salt
1 tsp. ground pepper
1 tsp. Basil
1 egg
10 Ritz Crackers, Crumbled finely
4 Tbsp. real mayonnaise
1/4 white onion, finely chopped
1/4 bell pepper, finely chopped

Mix all ingredients and bake at 375 degrees for 40 to 50 minutes or until cooked through.  I like to cook mine in a bread baking loaf so that it slices nicely

Gravy:

Pour off some of the meatloaf drippings into a small skillet.  Add 2 cups of water.  Make a slurry:  1/4 cup water + 2 heaping Tbsp. cornstarch and drizzle in the slurry into the mix, stirring continuously until thickens.  If it isn't thick enough, you can add more slurry.  If it is too thick, add more water.

Mashed Potatoes

6 medium/large potatoes, peeled and chopped into cubes
2 quarters water

Boil potatoes until completely done when a fork is inserted.  The key is to make sure they are very soft.  If you try to mash potatoes before they are done, they will be lumpy.

Drain and add 1/2 cup to 3/4 cup evaporated milk, 2 Tbsp. salt and 2 Tbsp. pepper.  Add 1/2 stick real butter. Mash with a mixer until smooth.  Add more milk if required.  

You are ready to pull your meal together. Place a slice of the Meatloaf on the plate and cover with gravy.  Scoop mashed potatoes on top.  Add more gravy if desired.

Yum Yum!  Enjoy!

Tips on Tuesday: Let's Talk About Spices!

Tips on Tuesday:  So, let's talk about Spices today!  I have lots and lots of spices, and I'm sure you do too.  The thing about spices is using them correctly.  Badia Complete Seasoning is one of my very favorites because it is a combination of a variety of spices including:  Oregano, Basil, etc.  It is my Go-To Spice.

Here are some of my favorite spices:

Basil:  Did you know that Basil is a natural anti-inflammatory?  It is a rich source of magnesium and makes your Italian and Meat dishes taste wonderful.  It's great on pizza and pasta alike.  I grow Basil and use it probably more than any other spice.

Oregano:  Oregano is my go-to spice for Mexican dishes.  It has an amazing aroma and is easy to grow.  There are several varieties of Oregano, even a hot and spicy variety.  Oregano is actually in the mint family.  Use in small doses because it can be bitter if overused.

Cayenne Pepper:  Personally I don't use much Cayenne, because I don't like very hot foods.  But, used sparingly, Cayenne can give a boost to chili, Mexican and other dishes.

Dill:  Dill is one of my favorite spices.  I make a quick dip using Dill, 1 cup of sour cream and 1/2 cup of real mayonnaise.  People love it and it is so easy.  Dill is also good in a hearty soup and on meat.  It really kicks up the flavor of fish.

Cilantro:  I also love Cilantro.  It is full of iron and fiber.  People usually don't just "like" Cilantro.  Either they love it or they hate it.  It has a bit of a licorice flavor some say.  It is rich in nutrients and easily grown on a window-sill in a pot.  Cilantro is great in salsa, guacamole, and on Mexican dishes.

Coriander Seeds:  Come from the same plant as the Cilantro.  Did you know that Coriander actually helps control blood sugar?  They are best used in soups, on meat and fish.  You can buy them whole or ground.

Rosemary:  Rosemary is another herb that is easy to grow.  It has thick petals that can be plucked and chopped.  Adds great flavor to meats.  I love to put Rosemary on a chicken and bake it and have added it to my Thanksgiving turkey.  Rosemary contains lots of fiber and iron.

Sage:  I don't really use a lot of sage, but if I ground my own meat more, I would definitely use Sage.  It has a peppery flavor that really spices up your sausage.

Thyme:  Just two teaspoons of Thyme daily are rich in Vitamin K and very good for you.  Refried beans are great with a little Thyme and hearty meats like lamb or beef.

Turmeric:  Turmeric is one of the healthiest spices you can buy.  It is rich in manganese, iron vita B6.  It is said if you use 2 tsp. a day of Turmeric it will help arthritis sufferers.  It adds great flavor to meats, rice and veggies.

Parsley:  Parsley is great chopped and sprinkled on veggies or add a sprig to the side of a meat dish.  It is often used to add color to a plate.  Great on fish, in pasta or chopped onto a baked potato.

Enjoy spicing up those dishes!

Cheese Burger Biscuit Skillet

Okay, so granted this one came off the top of my head, but it sure turned out good!  Was trying to think of something different to do with ground beef one night and Poof!  

Cheese Burger Biscuit Skillet

1 can Grands biscuits, cut into small bite-sized pieces
(half for bottom and half for top)

2 lb. ground beef (lean)
1/2 white onion, finely diced
1/2 can Progresso Tomato Basil Soup
1 tsp. ground pepper
1 tsp. salt
1 tsp. Italian Seasonings
1 cup Velveeta cheese cut into chunks
1 bell pepper, finely diced
1 green onion, finely diced
cooking spray

Brown ground beef, onion, bell pepper and green onion in a skillet until ground beef is done. Remove and drain off grease.  Put back into skillet on reduced heat and add pepper, salt, Italian Seasonings and soup.  Mix well and heat to warm.  

In a cast ironed skillet sprayed with cooking spray, spread out 1/2 of the Grands biscuit pieces.  Ladle the ground beef mixture on top and then top with the Velveeta chunks.  Place the rest of the biscuit chunks around the top and bake in a 375 degree oven for approximately 20 minutes, or until the biscuits are browned on top.

Serve and Enjoy!

Steak Pie

Who doesn't love a big slice of pizza?  Well, this actually is similar to pizza but it is thicker and cheesier and I call it my Steak Pie.

Steak Pie

1 pizza dough (see recipe from 11/30/2015)
1 large piece of leftover steak, cut into thin short strips
1 Tbsp. butter
2 cups shredded mozzarella cheese
2 cups shredded mild cheddar cheese
4 Tbsp. Parmesan Cheese
1/2 cup sliced mushrooms
1/4 cup pureed tomatoes (3 to 4 Roma tomatoes) or 1 can of pizza sauce
1/2 onion, sliced into thin slices
2 green onions, finely chopped
1 small bell pepper, sliced into slices
1 Tbsp. Italian Seasonings
1 tsp. salt
1 tsp. ground pepper
1 tsp. Basil


I use my cast-ironed skillet to make this pie.  Spray pan with cooking spray and press pizza dough into the pan and up the sides.  In a skillet, add butter, steak pieces, onions, and bell pepper.  Saute' just until steak is hot and onions are starting to become translucent.  Add the mushrooms, tomatoes (or sauce), and seasonings.  Bring to a simmer and remove from heat.  Sprinkle the pizza dough with Parmesan cheese and ladle the sauce mixture on top.  Add cheddar cheese first and then top with all of the mozzarella cheese.

Bake in a 400 degree oven for about 15 to 18 minutes or until sides of crust are browned an cheese is bubbly.

Enjoy!

Creamy Shrimp

This version of Shrimp Scampi is creamy and delicious.  Actually it was made by accident when I added some cream to my shrimp....but it was worth it!

Creamy Shrimp

1 pkg. medium shrimp (the pre-cooked kind that has been de-tailed and de-veined)
1/4 cup evaporated milk
1 Tbsp. sea salt
1 tsp. pepper
1/2 tsp. dill
1 tsp. lemon juice
3 Tbsp. real butter

In a deep skillet, melt butter.  Add shrimp, lemon juice, salt, pepper and dill and stir for about 3 minutes.  Immediately add the evaporated milk.  The milk will cook down rather quickly and get thick.  You are ready to serve!  Don't overcook...if the mixture doesn't get thick quickly enough, you can add a bit of a slurry

Slurry:  1/4 cup water + 2 heaping Tbsp. cornstarch.  Drizzle a little bit in at a time until it is the desired consistency

Quick and easy but oh so good!

Taste of Jackson: Jackson Hole, Wyoming

 

   

Jackson Hole's Taste of Jackson

While traveling out West in September, we happened to be in Jackson Hole, Wyoming the same day as the "Taste of Jackson".  The center of the town explodes with food and friendly people.  Local restaurants and establishments put their best foot forward with some of their specialties.

The first two pictures represent a booth that had short ribs over a corn mixture.  It was fantastic.  The meat was so tender, it fell off the bone.

The second set of pictures had mini beef bbq sliders and some of the best carrot cake.  It had just enough icing and was very spice-filled.

We had a great time sampling all of the food.  You purchase a set of tickets and the tickets were submitted at 3 or 4 at a time to sample the foods.  It was fantastic and I would definitely go back!

Jackson Hole is a wonderful little town and we enjoyed our time there!

Creamy Cheesy Crab Soup

While we were on vacation, I had a wonderful crab soup, so of course, I came home and figured out the recipe.  Here is how mine goes:

Creamy Cheese Crab Soup

1 cup finely chopped crab meat
1 can evaporated milk
2 Tbsp. real butter
4 oz cream cheese
1/4 small onion, finely chopped (optional)
3 Tbsp. finely chopped red bell peppers
1 15 oz can chicken broth + 1 can of water
2 small potatoes, peeled and diced
1/4 cup Velveeta cheese chunks
1 Tbsp. salt
1 tsp. ground pepper
1 tsp. basil

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

Melt butter in deep sauce pan and add onions and peppers.  Saute' for a few minutes until onions are translucent.  Add peeled and chopped potatoes, chicken broth, water and boil until potatoes are almost completely done, but not quite.  Reduce heat and do not drain.  Add cream cheese, Velveeta cheese and seasonings and stir until it is all combined.  Once it comes back up to heat, quickly stir in the Slurry mixture and continue to stir gently until it starts to thicken.  

Serve with oyster crackers.  Enjoy!

Best BBQ Pork I Ever Had!

A look back to September while we were on vacation.  We stopped at a little restaurant in Hill City, South Dakota called Mac's Grub.  I was unsure what to order since the previous two nights had resulted in some really bad food in the little town, unfortunately.

But this little Bar and Grill/Restaurant had one of the best BBQ pork I had ever had.  I have to say, it was probably better than anything I have made using Pork (so far).   But, this is one I have to duplicate.  Mac's is on the right side just as you turn to go downtown.  It sits on the corner and is well worth a visit!  The waitress was friendly and I loved the food!

The meat was fall-off-the-bone tender.  So, if you ever pass through Hill City South Dakota, definitely try the little bar and grill on the right hand corner just before you head into town. 

Easy Sour Cream Biscuits

Hubby and I ran into an old friend of his the other day.  Somehow we got to talking about cooking and he shared this biscuit recipe with us.  Now, everyone knows I have always struggled with making good biscuits from scratch.  These are one of the easiest recipes I have ever used and yes, Kaitlyn, Grandma actually made biscuits from scratch that TASTE GOOD!    Give this recipe a try!

Easy Sour Cream Biscuits

2 cups self-rising flour
2/3 cup sour cream
2 Tbsp. vegetable oil
1/4 tsp. baking soda

Mix well and knead 2 or 3 times.  Cut out the biscuits with a biscuit cutter and place in an oven-proof pan.  Spray the tops of the biscuits with a buttery cooking spray.  Bake at 425 degrees for about 12 to 15 minutes or until golden brown.  When the biscuits are done, butter the tops.

Personally, I think the next time I make them I will cut some cold butter into the biscuit batter and see if that makes a difference.  

Yum Yum!  Enjoy!

BBQ Chicken Sliders

So, yesterday we baked a whole chicken.  Today we are going to take some of that chicken meat and make BBQ Chicken Sliders.  Believe me, your kids and your hubby will love these.... 

BBQ Chicken Sliders

1 pkg. Hawaiian Bread - Mini Buns
2 cups chicken meat
1/4 cup catsup
4 Tbsp. brown sugar
1 Tbsp. white vinegar
4 Tbsp. water (if necessary)
1 tsp. Worcestershire sauce
Provolone cheese (or your favorite)
1 tsp. salt
1 tsp. ground pepper
1 - 2 dashes of hot sauce (optional)
Shred chicken using your fingers and place into a deep skillet or saute' pan.  Add catsup, brown sugar, vinegar, Worcestershire sauce, hot sauce (if desired) and seasonings.  Stir well to combine.  If it appears too thick, add a little water at a time.  Mixture should be thick but not gooey thick. 

Separate the Hawaiian Bread buns and add about 3 to 4 heaping Tbsp. of the chicken mixture to each bun. Add a small slice of the provolone cheese, (you can heat the buns slightly if you want to melt the cheese, but it isn't necessary). 

Serve and Enjoy!

Perfect Baked Chicken

  

On occasion I will bake a whole chicken and then, since it is just my husband and myself, we will eat on it all during the week.  It took me several years to be able to bake a perfect chicken.  This recipe will surely become one of your favorites!


Perfect Baked Chicken

1 whole chicken, skin on
1 cup real butter, softened to room temperature
1 Tbsp. sea salt
1 Tbsp. ground pepper
1 tsp. basil
2 Tbsp. Badia Seasoning 

Remove bag from chicken and place in a roasting pan with deep sides.  Using your hands, rub the entire chicken, both sides, with the butter and place about 1 Tbsp. inside.  Put the remainder of the butter into the pan.  Yes, it sounds like a lot of butter, but your chicken will be juicy and delicious.

In a bowl or cup, mix sea salt, ground pepper, basil and Badia Seasoning.  The Badia Seasoning is what makes this so good.  You can buy it at Aldi or Big Lots, lots of places.  Sprinkle the seasoning all over the chicken, on both sides. 

Bake at 375 degrees for 2 hours.  Every 30 minutes, using tongs, turn the chicken so that it bakes evenly.  Your chicken will be golden and delicious!

Enjoy!

Chicken and Wild Rice Soup

With winter quickly approaching, this is one soup you will want to have on hand.  It can be made quickly in a pinch, or you can put it in the crockpot and cook it slowly.  You will love this one.

Chicken and Wild Rice Soup

2 boneless, skinless chicken breasts
1 box of Uncle Ben's Wild Rice
1 tsp. ground pepper
1 tsp. salt
1 can of cream of mushroom soup
2 Tbsp. butter

In a large stock pot, chop up the chicken breasts and saute' them in the 2 Tbsp. of butter until done.    Add 1 box of Uncle Ben's Wild Rice, the can of cream of mushroom soup + 1 can of water, and seasonings. 

Stove top:  Boil on medium heat for approximately 40 minutes, or until rice is tender and done.  Stir often to prevent sticking.  You can add more water if rice isn't done, and it becomes too thick.

Crockpot:  Place all ingredients into the crockpot, (make sure you have sautee'd the chicken first) and turn on low.  Cook for about 3 hours, stirring often.  As above, add water if necessary and continue to cook until rice is done.

Enjoy!

Crockpot Goulash!

This meal is cooked completely in the crockpot.  It not only saves time, but is delicious!

Crockpot Goulash!

1 lb. lean ground beef
1 cup macaroni - uncooked
1 can petite diced tomatoes
1 can beef broth
1/2 small onion, finely chopped
1 bell pepper, finely chopped
1 cup sour cream
1 cup chunks of Velveeta cheese
1 Tbsp. salt
1 Tbsp. ground pepper
1 tsp. Basil

Place ground beef, onion and bell pepper in the crockpot.  Cook on high for 1 to 2 hours, or until ground beef is cooked through.  Open periodically to break up the ground beef.  Add remainder of ingredients and cover.  Cook for approximately 2 hours until all is combined and the mixture has started to thicken.  Check about every hour to stir.

Enjoy!

Apricot Steak Marinade

I made some Ribeyes the other night and threw together this marinade.  It ended up being the best marinade I have made.  Definitely try this one!

Apricot Steak Marinade

2 to 4 Ribeye Steaks (or your favorite cut of meat)
3 heaping Tbsp. Apricot Jelly
1/4 cup Soy Sauce
3 Tbsp. Worcestershire
1 Tbsp. ground pepper
1 tsp. Basil
2 cups water


Mix all of the ingredients above and place steaks in an oven-proof skillet.  Pour the mixture over the steaks and add 2 Tbsp. real butter into the pan.  Bake at 300 degrees for about an hour (or to your desired doneness).  Turn once during cooking time. 

Serve and Enjoy!

Chicken Salad Wrap / Lemon Almond Chicken Salad

Chicken Salad Wraps are one of my favorite quick-fix lunches.  You can use store-bought chicken salad or make your own.  Here is how I make mine:

Chicken Salad Wrap

2 to 3 large wraps (spinach or regular)
1/2 cup chicken salad per wrap (see recipe below)
1 Tbsp. Ranch dressing per wrap
Shredded lettuce

Lemon Almond Chicken Salad Recipe:

2 chicken breasts, cooked and shredded into pieces
1/4 small onion, finely diced
1/4 cup Hellman's Real Mayonnaise
1 Tbsp. salt
1 Tbsp. ground pepper
1 stalk of celery, finely diced
1/4 cup almonds (optional), chopped
1 Tbsp. lemon rind
1 tsp. lemon juice
1/2 cup shredded mozzarella cheese

Mix well and place about 3 heaping Tbsp. per wrap.  Add Ranch dressing and lettuce.  To roll, tuck in one side of the wrap around the chicken salad and pull toward you.  Bring in the sides and tuck in, then roll.  Cut in half and serve.

Enjoy!

Fish Bites with Homemade Tartar Sauce

These little fish bites will be a great hit with the kids.  They are juicy inside and crispy outside and oh so easy to make!  The homemade tartar sauce is easy and the Dijonnaise gives it just the right amount of tartness.

Fish Bites

3 - 4 fillets of your favorite white fish (boneless)
2 cups all purpose flour
1 tsp. cornstarch
1/2 cup cornmeal
1 Tbsp. sea salt + more
1 tsp. ground pepper
2 cups evaporated milk
oil for frying

Cut fish fillets into small bite-sized chunks.  In bowl 1, add the evaporated milk, salt and pepper.  In bowl 2, add flour, cornmeal and cornstarch and mix well. 

Dip fish into the flour first, the milk and then back into the flour, pressing down to make sure pieces are coated well.  I suggest breading all of the fish filets first because they will cook quickly.  Set them aside on a plate.

Bring oil up to heat.  To test, drop a smidgen of flour into the oil and if it sizzles, then you are good to go.  (appr. 350 degrees).    Drop about 4 or 5 at a time so as not to overcrowd the pan.  Turn once and remove when both sides are browned and crispy.  Place onto paper towels to drain the oil.

Serve with tartar sauce or I like to eat mine with YumYum sauce.

Homemade Tartar Sauce

1 cup Hellmans real mayonnaise
2 tsp. pickle relish
1 tsp. Dijonnaise mustard/mayo blend
1/2 tsp. lemon juice

Chicken-Cream Cheese Soup

This has to be one of my very favorite recipes.  It has a little bit of everything I want in a soup!  And, you all know what a soup junkie I am!

Chicken-Cream Cheese Soup

2 boneless, skinless, chicken breasts, cut into very thin small strips
1 can chicken broth
1 can evaporated milk
4 oz whipped cream cheese
4 baby carrots, diced finely
1 stalk of celery, diced finely
2 Tbsp. finely diced onions
1 medium potato, peeled and finely chopped/sliced
2 Tbsp. salt
1 Tbsp. ground pepper
1 tsp. chopped basil
2 Tbsp. real butter
water


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

Melt butter in a deep saucepan and add chicken, onions, carrots and celery.  Saute' just long enough to make sure chicken is cooked through.  Add chicken broth and 1 chicken broth can filled with water.  Add salt, pepper and basil.  Boil on medium/high for about 18 to 20 minutes, or until veggies are tender. 

Reduce heat to low and add cream cheese and evaporated milk.  Whisk until they are mixed well.  Let cook until milk is hot and then stir in the slurry mixture above.  Stir the entire time because it will thicken quickly.  Remove from heat and serve.

Enjoy!

Good morning friends!  I am back from our 3 week whirlwind vacation across the old west.  I have some great foods and restaurant recommendations to share with you throughout the next week.  I hope you enjoy a bit of our travels!

 

 

As we started our trip, one of the first places we stopped was a truck stop style restaurant called The Iron Skillet.  Ray said his steak was cooked perfectly and his home fries were great.   I ordered the Chicken Fried Chicken with Mashed Potatoes and it came with a biscuit.  I was less than impressed with the biscuit, which had corn in it.  The chicken was a really large breast that was juicy and perfectly cooked and the mashed potatoes were home made.   Now, let's talk about the Gravy.   Whoever cooked that gravy, had a heavy (and I mean HEAVY) hand on the pepper.  It was so very hot that it ruined my entire meal.  What a shame because it could have been fabulous.....  Maybe that's the way the truckers in that area like it, I'm not sure, but Whoa...hold up on the pepper there! 

Well, anyway, I would definitely eat at an Iron Skillet again, but I would probably ask them to HOLD THE GRAVY!

Until next time!  Chow!.....  Debi