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2 Large boneless breast

1 good size Avocado cubed

shredded lettuce

shredded chedder cheese

4 green onions diced

1-2 tbls. of chipotle seasoning depending on how you like it (I use alot)

1 tsp coarse ground Garlic salt

dash of paprika

8 oz tomato sauce

If you like you may add a dash of chili pepper as well

Corn tortillas

 

 

Boil the chicken breast till tender and can easily be pulled apart with a fork

drain most of the water out, leave just a little in the bottom

add tomato paste, onions and spices, mix well and simmer for about 10 minutes or so, prepare your tortillas as you normally would, drain on paper towels to remove excess grease.

 

Put together your tacos; chicken, generous amount of avocado, lettuce and cheese.

 

Obviously you may add your own ingredients to the tacos, I.E. tomatoes, sour cream, whatever you want. So easy and yummy…Enjoy!

 

 

 

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Spices from Gujarat

Image by Sudhamshu via Flickr

This is a recipe from my sweet Cally girl..Love you baby! Straight from her  mouth to your ears…enjoy!

I don’t measure my stuff. I just throw it in a bowl and do it.. here is what I do.

What you’ll need:

Pork chops (the thicker, the better)

Plain Bread crumbs

Eggs

Soy sauce

Garlic salt

Pam butter flavored non-stick spray (or the off brand equivelent, *butter flavored*)

Parsley flakes

Italian seasoning

Black pepper

Crushed red pepper – ( A TINY BIT )

Oven safe pyrex dish (square or rectangular)

First, Put your eggs and soy sauce in a bowl (I prefer something with a lid) with some garlic salt.

Shake or beat so everything is mixed.

Put your pork chops in the egg wash, and shake up again (if you use a bowl with a lid, you can always let the chops “marinade” in the egg wash for a couple of hours, but this is not mandatory).

Preheat the over to 375 degrees.

Next, put your bread crumbs in a bowl. Mix in garlic salt, parsley flakes, Italian seasoning, black pepper and a TINY bit of crushed red pepper. Run a fork through it until mixed throughly.

Now, spray the pyrex dish with the butter spray, giving it a nice thick coat. (We don’t want these to stick, and it makes the chops juicier.)

Take your chops one at a time out of the soy sauce egg wash, and dip them in the bread crumbs, so they are covered, and as you finish, one chop at a time, place them side by side in your pyrex dish.

Next, spray a nice layer over the tops of the chops with the butter flavored spray.

Stick them in the already preheated oven. When one side is a nice crispy brown (see pic for example) flip them over using a pair of tongs, and cook the other side to the equivelent brown crispyness. (You can also check the internal temp of the chop if you are more comfortable with that- internal temp should be NO LESS than 180 degrees.)

Take out of the oven, and enjoy with some veggies or whatever you normally eat with your porkchops! 🙂

Author: Cally Rawson
Raisins.

Image via Wikipedia

Nice one here from my Mama.  Looks de-lish and so colorful .Enjoy!

Carrot – Raisin Salad

1 15 oz can pineapple chunks
3 cups grated carrots
1 cup raisins
½ cup walnuts
8 ounces cream cheese, softened to room temperature
1 teaspoon salt

Drain pineapple chunks and retain 1/3 cup liquid in large bowl. Add cream cheese to liquid and whip until smooth. Fold in all remaining ingredients until well-mixed. Chill for at least one hour. This makes a great, healthy snack for little ones or colorful side dish.

Author: Mona Twocats-Romero

sliced eggplant

Image via Wikipedia

This recipe can be made on a stove top grill, George Foreman(tm) Grill or even the one in your back yard.                                                                                                                                                                                                                                                                                              about 2 pounds of chicken cutlets

2 medium eggplants

about 6 good size tomatoes

Fresh Mozzarella cheese

block parmesan cheese

2 cloves of garlic

1 cup olive oil

course ground black pepper

salt

First thing you need to do is infuse the olive oil with the garlic. This is done by thinly slicing the cloves and roasting them in the olive oil at medium heat. About five minutes should be plenty. Reserve the oil as it will be used in the rest of the recipe as well.

Now, slice the tomatoes vertically and place on cookie sheet. Brush them with some of the garlic infused oil and dash them with salt and pepper. Slow roast in oven @ 250 degrees for about an hour and a half.

About thirty minutes before the tomatoes are done you may slice the eggplant into rounds, not to thin, but not so thick they dont cook well, about a half an inch is good. Brush the eggplant with the infused oil,and dash with salt and pepper as well, and grill on both sides until marks are visible and eggplant is tender. Brush the chicken with the remainder of the oil and season with the salt and pepper and grill until white in middle. About 3-4 min. on each side.

Now, you stack your ingredients for presentation. Cutlet on bottom, followed by eggplant, tomato, and thick slices of mozzarella and parmesan. top with choice of another chicken or eggplant. Enjoy!

chorizo sausage.

Image via Wikipedia

Here is another great recipe from my friend Carrie, presents beautifully and so satisfying. Enjoy!

Chorizo and Potato Paella

1 large head garlic with excess skin rubbed off

1 can of peas

6 cups mixture of beef and chicken broth

¼ teaspoon crumbled thread saffron

½ pound Spanish or other chorizo

8 Tablespoons olive oil

1 large potato peeled and cut into ¼ inch slices

1 med onion finely chopped

2 cloves garlic minced

1 green pepper finely chopped

1 large tomato seeded and finely chopped

2 Tablespoons paprika preferably Spanish smoked

3 cups Arborio short grain rice

Preheat oven to 400 for gas or 450 for electric. Rub garlic with olive oil and place the whole head of garlic in oven and bake while preparing the rest. Pour broth in saucepan and stir in saffron and keep hot over lowest heat. Heat a 15 inch paella pan and add the chorizo and brown lightly and drain on paper towels. Heat oil in same pan and slowly fry potatoes turning once until brown and cooked through drain the potatoes on paper towels and remove to warm platter. Sprinkle potatoes with salt to taste. Add onion, garlic and green pepper to pan and cook slowly until softened. Stir in the chopped tomato and parsley and cook slowly for 5 minutes. Add paprika then stir in the rice coating well with pan mixture. Pour in the hot broth and peas. Bring to a boil taste for sale, and boil about 3-5 minutes to reduce the liquid just enough to arrange the chorizo and potatoes on top. Remove head of garlic from oven and place in center f pan. Arrange potatoes and chorizo attractively over rice. Bake for abut 15 minutes may need more until the rice is almost al dente. Remove to warm spot cover with foil and let sit for 5 minutes. Serve and enjoy!

* it makes a lot so you can always cut the recipe in half

Autor: Carrie Patton

play-doh like mashed potatoes

Image by massdistraction via Flickr

Here is another recipe I learned from my former “maw in law”. Love ya Sharon. These are the creamiest mashed potatoes you can get from scratch,so yummy too.

6-8 medium potatoes

a “dollop” of mayonaisse Approx. 3 TBLSP.

a “dollop” of butter Approx. 3 TBLSP.

tsp. salt

tsp. pepper

a splash of milk if desired, just make sure you dont put to much, just a splash, because it will change the consistency and the taste.

Peel wash and cube potatoes, place in medium saucepan and bring to steady boil at medium heat for around 7 min. or until tenter

Drain water out of potatoes, place in large bowl or return to pan.

Add you salt and peeper, then your butter, stir just a couple times, now add your mayo. With and electric beater, mix potatoes for about 1-2 min. or until very smooth. Serve and enjoy!  Serves 6-7.

A 1918 advertisement for shortening.

Image via Wikipedia

Alabama Style or “Roll Tide”  Biscuits

This biscuit making technique had been taught to me by my former mother in law, who also learned from her mother.  Thank you Sharon for passing the old style down to me.

1 Large bowl

Approx 2 ½ -3 cups of self rising flour

A “palm-full” of vegetable shortening, “just reach in and grab you a handful of grease”

A Tall glass of your choice of Milk, buttermilk, and even water can be used (App.20 -25 oz.)

Greased cookie sheet

Ok, here’s the thing with these bisquits, you do not make these with anything but your hands. They literally are “hand made”. First you take your large bowl and dump in your flour, it doesn’t have to be measured exactly because you shouldn’t use all of it anyway.  After the flour is in you want to reach in the shortening and dip out approximately a palmful and place directly in the mound of flour, bring glass of liquid near and start to mix together the flour and shortening with your hand, do not mix all the way around the bowl, but instead work from the inside of the flour out, gradually pour in the liquid and work the flour and shortening together with your hand in the center of the bowl picking flour up along the way by moving your hand in a small circular motion, keep repeating this until you have a mound of dough around 2 cups and it is  smooth consistency. You should still have a small amount of flour in the bottom of your bowl. Pinch off ping pong ball size lumps and shape into disks and place in cookie sheet. Using flour to dust with.

Brush tops of bisquits with milk or water before placing in the oven.

Bake at 400 for 12 min or so or until golden.

I hope I explained how to make these in a way you can visualize and understand, it’s the only way I knew how without just showing you.  Enjoy!

Muddy Buddy’s

9 cups Chex ™ cereal

1 cup semi sweet chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 teaspoon vanilla

1 1/2 cups powdered sugar

2 gal zip bag

Measure cereal into large bowl, set aside

In 1 quart microwave bowl combine chocolate, butter and peanut butter

Microwave on high for 1 min., stir

Microwave 30 seconds longer or until smooth stirred consistency

Add vanilla , stir

Pour choc mixture over the measured cereal and mix well until evenly coated

Add powdered sugar to zip bag, add cereal mixture, shake well

Spread on wax paper to cool, store in refridgerator.

This makes a lot, 18 1/2 cup servings, its super easy and fast to make, and yummy!

Enjoy!

chicken salad with almonds

Image by elana's pantry via Flickr

Southwestern Chicken Salad

Boneless, skinless chicken breast or tenders

Thick cut peppered bacon

Shredded Chedder cheese, if you like a little more spice (I do) you can also use Pepper Jack cheese

Cherry tomatoes

Mrs. Dash™ Chipotle Seasoning

Avocado cubed

Lettuces of your choice

I make this on the stove top with my griddle pan, but any will do, use Pam™ or similar product to prevent sticking, and it keeps the dish healthier. If you use whole breasts trim down to tender size if you like, I do because it keeps the cooking time down and prevents the spices from burning on the chicken.

You want to cook the peppered bacon first, approx. 3 slices per salad serving, set aside.

Place chicken in pan and cook till white on the outside, sprinkle generously with the Chipotle seasoning on both sides and continue cooking until done.

While chicken is cooking you can be getting the other ingredients ready if you haven’t already. Half the tomatoes and cube the Avocado, coarse chop the cooked bacon into bite size pieces. Plate up the lettuce as this recipe is made “buffet style” individually per person.

When chicken is done, coarse chop it as well, and begin plating while chicken is warm. Plate in this order: lettuce, tomatoes, avocados, cheese, bacon and chicken.

Now top with the dressing of your choice, Ranch is best. Enjoy!!

This is a super easy shrimp recipe anyone can whip up!

Simple Garlic Butter Shrimp

14-16 oz. Shrimp (may be pre-cooked or raw, if raw steam for approx 3-5 min.)

¼ cup butter, melted

Dash of Garlic Salt

Dash of BK seasoning™

½ clove grated garlic

juice from ½ small lemon

Add shrimp to hot pan with butter, garlic, BK and garlic salt

Squeeze lemon over mixture

Sauté together approx. 3 min, DO NOT OVER COOK

When done simply serve with or over steamed rice. Enjoy!