Vidalia Onion Chicken

I am a distributor for Tastefully Simple products and one of my favorite products is their Vidalia Onion salad dressing.  I use it more as an ingredient than as a salad dressing.  This Vidalia Onion Chicken recipe is my favorite way to use it.  It makes the chicken juicy and is so easy.  I also add a little bit of it to my mashed potatoes for a great flavor combination. 

All Tastefully Simple products use no more than 2 ingredients to make them.  They have cheese balls, dips, spices, etc.  If you are interested in any Tastefully Simple products, check them out on line at www.tastefullysimple.com and then let me know by emailing me at countrycookdebi@gmail.com.

Vidalia Onion Chicken

4 to 6 skinless chicken breasts
1/2 bottle Tastefully Simple Vidalia Onion Dressing (you can also buy this at the 
                grocery in a different brand)
1/2 cup water
1 Tbsp. real butter

I use a cast iron skillet to make this, but you can use any baking dish.  Melt the butter and put in the bottom of the pan to keep chicken from sticking.  Place chicken breasts in pan.  Mix 1/2 bottle Vidalia Onion salad dressing and 1/2 cup water in a bowl.  Pour over chicken breasts making sure all get covered well.  Immediately flip the chicken breasts over to make sure both sides get coated.

Bake in a 375 degree oven for approximately 25 to 30 minutes or until chicken is done.

Serve with mashed potatoes and I put about 2 Tbsp. of the Vidalia Onion salad dressing in my mashed potatoes....or pour the sauce from the chicken over them like a gravy.  Delicious!

Tomato Basil Bisque Soup

I admit it, I am a soup junkie!  I love soup....love them in the winter, love them in the summer, love them anytime!  I enjoy creating new soup recipes.  This has become one of my favorites.  It has just a little kick to it, but the most fabulous flavor.  When I make this soup, I make home croutons to go along with it.  (See previous recipe on blog). 

Tomato Basil Bisque Soup

1 can petite tomatoes
1 can Rotel tomatoes with green chilies
1 can chicken broth
    *if you are making  large batch, you can double and use 2 cans of each above)
1 stalk celery, finely diced
1/2 small white onion, finely diced
1 Tbsp. Basil
2 tsp. real butter
1 tsp. pepper
1 Tbsp. sea salt
1/4 cup evaporated milk

In large pan over medium/high heat, melt butter and add diced celery and onion.  Saute' for about 5 minutes, just to cook the onions a little.  Add the can of chicken broth and seasonings.  Puree the petite tomatoes and the Rotel tomatoes together in a blender or food processor.  *If you prefer your soup a little chunkier, you can just pulse them together quickly, leaving chunks.

Reduce heat to medium and allow soup to simmer, uncovered, for approximately 20 minutes.  Stir occasionally to make sure it does not scorch.  Remove from heat and immediately stir in 1/4 cup of evaporated milk.  This is what makes this soup a bisque instead of just a tomato soup. 

Serve with homemade croutons.

Enjoy!

Seafood Boil with Casey Grant

                                       Seafood boil with Casey Grant
 

This meal is one of my favorites, I can’t make it very often, as it costs a lot to make. I will say that it is worth every penny spent. This makes a lot, so be sure that you have guests over when you make it. You could also ask people to pitch in to save a little money. There will not be many leftovers when you make this.

There are a few things that you have to have when you are going to make a seafood boil.

*A very big pot. You can get a large stockpot at Walmart or almost anywhere that sells kitchen pots and pans
*Old bay seasoning
*Crab legs- I use frozen, but you can use fresh if you want to spend a little more money. You will need at least 2 bags, depending on how many legs you want your guests to each get.
*Shrimp- again you can use frozen and thaw out before you cook it or you can buy fresh, you will need about 4 pounds
*Crayfish- These are so good and you only get a small piece of meat out of them so I buy two large bags of frozen crayfish.
*Smoked sausage- I use all beef sausage and I get the skinless kind. I cut up about 3 packs and keep them in about ½ inch links
*Small corn on the cob- I buy fresh corn for this and just cut it into small sections. Make enough for everyone to have 2 or 3
*Red potatoes- I make enough for everyone to have 3 or 4, this is normally 2 bags
*Clarified butter- This is very easy to make and I will post the recipe at the end
*Towels- Be sure to have a bunch because you will need them!
*A large table or large bowls- you can dump the food right on a covered table or place in bowls.

Ingredients:

Old bay seasoning- at least 2 packs unless the crayfish have seasoning in them

Crab legs- 2 bags or 6 pounds
Shrimp- 4 pounds
Crayfish- 2 large frozen bags
Smoked sausage- 3 packages cut into about ½ inch links
Corn- 6-10 ears cut into 3 small pieces
Red potatoes- 2 bags
Real butter- 8 sticks
Salt and pepper

 

In the large pan place the old bay seasoning and put 3 cups of water in to mix together. Add the corn, potatoes and smoked sausage first and let boil for about 5 minutes then add the crab legs and crayfish, cook for about 10 minutes and add shrimp. Let boil for a few minutes until shrimp is done. I always let mine boil for a few minutes after just to let the seasoning soak in. You will want to drain the liquid before serving. I always keep a little for dipping in case someone does not want butter.

 Clarified butter

In a sauce pan cook the butter over very low heat until melted (do not boil). Let simmer for about 2 minutes. Skim the foam that floats up to top. Let the butter sit for a few minutes (5-10), this will give the milk solids time to settle to the bottom of the pan. Next slowly pour the liquid into a dish, making sure to leave the milky layer on the bottom. The butter is now clarified and ready to use.

Cheesesteak Sandwich

These sandwiches are great on a night when you don't want to make a big meal.  Generally I use left over roast or steak, so the cooking time is very quick.   Serve with some rather large steak fries and you have a hearty meal!

Cheesesteak Sandwich

Leftover steak or roast
1/4 cup beef broth
2 Tbsp. real unsalted butter
1 tsp. ground pepper
1 Tbsp. sea salt
1 whole onion, sliced thinly
1 bell pepper, sliced thinly
8 slices provolone or mozzarella cheese (your choice)
2 green onions (optional)
4 Tbsp. Ranch Dressing + 2 Tbsp. Mayonnaise
4 Kaiser Buns

Slice leftover steak or roast into thin strips or pull into thin pieces.  In deep skillet with lid, add butter, beef broth, salt and pepper.  Add in the bell pepper slices and onion slices.  Cook over medium heat until onion slices become partially cooked.  Add in green onions and meat.  Cover and let cook for approximately 8 to 10 minutes.  Remove lid and cook until juices reduce down and you have a thick broth on the meat. 

Mix 4 Tbsp. Ranch Dressing and 2 Tbsp. Mayonnaise (or Miracle Whip).  Spread on Kaiser buns and top with meat mixture.  Add 2 slices of cheese per sandwich to top of meat.  Cover with a bowl for just a few seconds to melt the cheese or pop it into the microwave.  Serve immediately.

Enjoy!

Peach Cobbler

Any sort of cobbler is such a treat!  This recipe doesn't contain much sugar, and I use peaches that are in 100% juices instead of a heavy syrup.  I think you will enjoy this easy Peach Cobbler.

Peach Cobbler

1 1/2 cups Bisquick Baking
4 Tbsp. sugar + 1 Tbsp
1/4 cup evaporated milk (more or less)
2 Tbsp. melted real butter
1 Tbsp. real butter (not melted)
2 lg. cans of peaches in natural juices and NOT syrup

In large bowl, mix Baking mix, 4 Tbsp. sugar, 2 Tbsp. melted butter and slowly add the evaporated milk.  It may take more or less to get the right consistency.  The mixture should be gooey, but not runny. 

Spray a 9x13" pan with cooking spray.  Drop pieces of the dough into the bottom of the pan by spoonfuls.  You won't need to completely cover the bottom, but there should be enough in the bottom so that it spreads out when baking.

You will only need the juice from 1 of the cans of peaches, so you can drain the other can of juice off.  Drop the peaches all over the top of the baking mix and then evenly distribute the juice from 1 can over the top.  Dot with the remaining 1 Tbsp. of butter and sprinkle an additional 1 Tbsp. of sugar lightly over the top using your finger.

Bake at 350 degrees for approximately 35 minutes (until baking mixture starts to brown on top).  This is delicious served warm with a scoop of ice cream.

Enjoy!

Double Fudge Pecan Brownies

These brownies are decadent and easy.   I refrigerate mine afterwards because they are so fudgy and chewy that they just melt in your mouth.  I like them cold out of the fridge.  They have a light powder sugar icing that isn't too heavy.  Try these, you'll make them over and over again.

Double Fudge Pecan Brownies

1 box your favorite brownie mix (get the fudge or chewy type)
    Bake to directions on the box.  - Usually calls for 1 or 2 eggs, oil and water
4 Hershey's chocolate bars (no almonds) (full size) or 8 of the snack size - broken into chunks
1/4 cup pecan pieces

Icing
2 cups powdered sugar
3 or 4 Tbsp. water (use 1 at a time so it isn't too thin)
1 tsp. vanilla

Mix.  Make sure it is slightly thin and not too thick.  You want to be able to drizzle it over the top.

Mix the brownies according to box directions.  (I use the Betty Crocker Supreme Brownie Mix - Ultimate Fudge).   Add in 3/4 of the pecans, reserving some for the top of the brownies.  Spray a 9x9" pan with cooking spray.   Spoon 1/2 of the brownie mixture into the pan.  Top with broken pieces of Hershey's Chocolate bars.  Top with the remaining half of the brownie mix.  Bake according to package directions. 

When these come out they will be very, chewy.  Let sit for about 20 minutes and top with Icing.  Icing should be thin so you can just drizzle it over the top and spread it around.  Sprinkle remaining pecan pieces on top of icing.   I refrigerate mine immediately so the icing sets up and the brownies become more solid.  But, I usually have to steal one while they are warm!

My husband said these are the best brownies he has ever had!

Mozzarella Stuffed Meatballs

It is great to have quick and easy recipes for ground beef on hand.  We never know these days when we will be running late and an easy dinner becomes necessary.   Try this recipe for Mozzarella Stuffed Meatballs.  They are juicy and flavorful. 

Mozzarella Stuffed Meatballs

1 1/2 lbs. ground chuck
1/4 small diced white onion
8 Ritz Crackers - crushed
1 Tbsp. Worcestershire sauce
2 Tbsp. catsup
1 tsp. ground pepper
1 Tbsp. sea salt
8 to 10 chunks of fresh mozzarella (or rounds)

Mix all ingredients in a large bowl (except mozzarella).  Form ground beef into large balls (a little smaller than a baseball) with a chunk of the mozzarella in the center.  Form the meat completely around the mozzarella or they will burst open and the cheese will ooze out during baking.

Place on an ungreased cookie sheet in a 375 degree oven for approximately 18 to 22 minutes. 

Serve and Enjoy!  Smaller versions of these can be made for appetizers and served with a BBQ sauce on the side.

Orzo Salad

I find that most people don't even know what Orzo is.  I was looking for it in the grocery store recently and asked the clerk where it would be.  She looked at me as if I were speaking a foreign language.  Orzo looks like rice, but it is actually a tiny pasta.  It is great for filler in soups and as a side dish, but I just came up with a great way to have it as a cold pasta salad and it's pretty healthy for you!  Give this one a try.

Orzo Salad

1 1/2 cups Orzo
Small chunks of whole mozzarella (or balls cut in half)
10 cherry tomatoes, cut in half
1 tsp. Basil
1 tsp. sea salt
1 tsp. pepper
4 Tbsp. of the Easy Vinaigrette (see below)
2 Tbsp. sunflower seeds
1/4 cup shredded mozzarella cheese
1 green onion, diced (optional)
1 can chicken broth

Bring chicken broth to a boil in a sauce pan.  Add Orzo and cook for approximately 6 to 8 minutes until pasta is done.  Drain and cool completely.

Easy Vinaigrette:  2 Tbsp. Balsamic Vinegar,  6 Tbsp. Olive Oil, sea salt and ground pepper.  Place into a sealed jar and shake to mix well. 

Add 4 Tbsp. of the Vinaigrette and the Basil to the Orzo and mix well.  Add shredded mozzarella and mix.  Add in sunflower seeds, green onion (if desired), cherry tomatoes and chunks of mozzarella.  Toss.  Taste and if it needs a little more, you can add some more of the Vinaigrette.  Refrigerate. 

This is so good and is a great meal for a healthy lunch.  Will keep in the refrigerator for several days.  Enjoy!

Pork Shoulder Steaks

Pork Shoulder is my absolute favorite cut of meat.  The way I make it, it is very lightly breaded and so juicy.  I think I get my love of pork from my mom.  She has always preferred pork over any other meat.  I hope you enjoy this easy recipe.

Pork Shoulder

4 Pork Shoulder steaks
2 Tbsp. real butter
2 Tbsp. Olive Oil (more may be necessary)
1/4 cup flour
2 Tbsp. ground pepper
2 tsp. salt

In a small bowl, mix flour, salt and pepper.  On a flat griddle melt the butter and olive oil together.  The butter adds a little flavor to the pork shoulder, but you can leave it off if you prefer.

Place the pork shoulder steaks on the griddle.  You will use your fingers to lightly flour each side of the meat (twice).  You will NOT dip them in the flour.  This way, you don't have a heavy breading.  It makes it light and crispy.

Lightly flour (using your fingers) 1 side of the pork shoulder.  Allow it to cook until it starts to crisp up on the other side and then flip.  Using your fingers, lightly flour the second side.  You will do this twice for each side.  Flip and flour - flip and flour.

You may need to add more oil to the griddle to keep the meat from sticking.  Allow about 5 to 8 minutes per side so that it crisps up.

Enjoy!

Hummus

Hummus is made from Garbanzo Beans or chickpeas, as most of us call them.  Hummus is something relatively new to me.  A lady at work brought some in about a year go and I wasn't too sure about it.  But, I tasted it and loved it.  This is an easy recipe that you can whip up in no time for unexpected guests or just a late night snack.

Hummus

1 can Garbanzo Beans (Chickpeas)
1 tsp. Worcestershire sauce
2 cloves garlic
4 Tbsp. (more or less) of olive oil. 
1 tsp. Badia Complete Seasoning (if unavailable use Italian seasonings)
1 Tbsp. lemon juice
1 tsp. sea salt
1 tsp. fresh ground pepper
2 - 4 Tbsp. water to thin if needed

Completely drain the chickpeas and rinse in cold water.  Drain on a paper towel.  Add all ingredients except olive oil into a food processor.  Pulse to mix and slowly drizzle in olive oil until the hummus is the consistency you want.  It should be thick like the consistency of guacamole.

I like to buy Triscuit Rosemary and Olive oil crackers to eat this with. The flavor of those crackers enhances the flavor of the Hummus.

For a variation, add chopped basil leaves and spinach to the processor.  (1 cup spinach leaves and 1 cup fresh basil leaves.

Also, if you like a kick to your hummus, you can add a few drops of Hot Sauce.

Enjoy!