March 28, 2013


It was a pizza kinda night at our house and this one comes from www.life-as-a-lofthouse.ca .


                                                             Taco Pizza

1 pound lean ground beef
1 pkg. taco seasoning
1 (10 oz.) can refrigerated pizza dough
1 (16 oz.) can refried beans
2-3 c. shredded cheddar cheese
1/2 c. chopped tomatoes
1/4 c. sliced black olives
4 green onions, chopped

Heat oven to 350.  Brown ground beef in a large skillet, over medium-high heat.  Drain grease.  Add taco seasoning to the ground beef according to package directions.
Unroll pizza dough onto an ungreased cookie sheet.  Let dough sit at room temperature for 5 minutes.  Press dough over the bottom and up along all 4 sides of the cookie sheet.  Bake pizza dough for 8-10 minutes, or until lightly golden brown.  Remove from oven.
Place refried beans into a microwavable safe bowl.  Microwave 1 minute.  Stir well and then spread beans evenly over the top of the warm pizza crust.  Top with the ground beef mixture, sprinkle with cheese, then tomatoes, black olives, and green onion.
Return to oven and bake another 5-7 minutes, or until cheese is melted.  Serve immediately and enjoy.
Store any leftovers in an air-tight container in the fridge for up to 2 days.

My note:  I basically did this recipe as written with the exception of using a frozen dough and I make my own taco seasoning and here is that recipe.  I always double and triple it.
1 Tbls. chili powder
1/ 4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. sea salt
1 tsp. black pepper

Mix together and store in an air-tight container.  2 Tbls. equal 1 package.  2 Tbls. per pound of meat.

Very tasty pizza that's all I have to say.  Enjoy!!!

                                                                 March 27,  2013
I'm gonna start this post with I love Tribe hummus but, it is no longer sold in my town or I can't find it in any of my grocery stores anymore.  However, when I visited my daughter we found it at Walmart go figure.  I stocked up and now have some in my freezer :)  Anyway, on to my post.  I have been seeing a recipe for baked fried chicken so, decided to give it a try I also, made it gluten free.  This one comes from www.ourlifeuncommon.com .  I also, made a side dish that I have made before and it comes from www.eezyrecipes.com .


                                                  Baked Fried Chicken

Place thawed chicken breast tenderloin strips in a bowl of milk.  Let soak for 20-30 minutes.
Mix in a gallon size Ziploc bag or a large bowl:
1/2 tsp. salt
1 Tbls. seasoned salt
3/4 tsp. pepper
1c. flour, I used a gluten free all purpose flour
2 tsp. paprika

Preheat oven to 400.  Cut 1/2 stick butter into a few pieces and place in a 9x13 pan.  Melt butter in pre-heated oven.
Spread butter around the bottom of pan.  Lightly spray the pan, if needed, to make sure there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix.  You can either shake the chicken in the bag until coated, or dip each in bowl until coated.
Place each piece of chicken in the pan.  Cook for 20 minutes.  Turn each piece and continue cooking for 20 more minutes or until cooked through.

My note:  I used boneless, skinless thighs cut into strips instead of the tenderloins.  If you use tenderloins you will need to adjust your cooking time after flipping the chicken so, they don't dry out.


                                                Creamy Garlic Broccoli

Cook the broccoli however you'd like:  roast it, steam it, saute it then toss in the garlic hummus

My note:  As I said, I have made this before and since, I had my Tribe hummus decided to do it again.  I roasted the broccoli because I think it gives it more flavor.  Just toss it with a little olive oil cooking spray, salt and pepper and bake in a 400 oven for about 20 minutes.

The chicken was very tasty however, I think when I do this again I will cut down on the butter in the pan.  It was crispy and tasted just like fried chicken should and the broccoli tossed with the hummus is just so good, words can't describe it :)  Enjoy!!!!


Here's another poke cake.  It will be my last  for awhile the bearded fella says he'd like to lose a few pounds and would I not make anymore cakes for awhile.

This one is a yellow cake with chocolate fudge pudding and crushed toffee on top.  Enjoy!!!!

                                                                 March 26, 2013

I realized something today and it was that I hadn't made a batch of chili all winter and since spring is fast approaching decided to make a batch.  I have a tried and true chili recipe but, wanted to try something I had seen on Diner's, Drive In's and Dives.  So, here is my recipe.  It takes awhile to cook but, is worth the wait :)  It may not be what some people call chili but, it is what I call chili :)


                                                     What I call Chili

4 pounds ground chuck
1 onion, finely diced
3 cloves garlic, minced or grated
    salt and pepper
3 c. beef stock, might need to add more later

Step 1:
In a large soup pot combine above ingredients.  Bring to a boil and reduce to simmer, breaking up meat with a potato masher.  Simmer 1 hour or until meat is completely broke down.  Should look like hamburger stew and the beef stock has reduced by half.  This is the step I saw done on TV.

Step 2:
1/3 c. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. oregano, crushed
1 tsp. cumin
1 (14.5 oz.) can petite diced tomatoes
1 (15 oz.) can tomato sauce
3 (15 oz.) cans ranch style beans with their juice

Combine rest of ingredients and stir well.  Bring to a boil, cover and simmer 1-1 1/2 hours.  Stirring occasionally.  If mixture starts to get to thick add 1 c. more of beef stock.

It's always good to try something new when it comes to a tried and true recipe.  This chili turned out perfect and I think it comes from how the meat was cooked it almost tasted just like Ron's and that's a good thing.  I think this will be the new way I cook chili from now on.  I served it over spaghetti noodles and topped with lots of cheese.  Enjoy!!!!

                                                         March 25, 2013


I was in Kansas this weekend  to attend a wedding and spend time with some very dear friends.  I ended up spending an extra day there because of snow and I woke up Monday morning wanting green beans, potatoes and ham.  Don't ask me why it's just one of those things that happen :)  On my way home I stopped and got all the ingredients to throw in the crock pot as soon as I arrived home.  But, I forgot to get cornbread so, went looking for a recipe and I found one it comes from www.yourhomebasedmom.com .


                                               Green Beans, Potatoes, and Ham Chunks

1 1/2 pounds fresh green beans
5-6 Yukon gold potatoes, peeled and cut into big chunks
2 c. veggie stock or chicken stock
2-3 garlic cloves, smashed
1/2 onion, thinly sliced
1 ham steak, cut into chunks
   salt and pepper

Place all ingredients in a crock pot.  Cook on high 4 hours.

                                                       Skillet Cornbread

1/2 c. butter, plus 1Tbls. for the pan
3/4 c. all purpose flour
3/4 c. yellow cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. sugar
1 c. buttermilk
2 eggs

Preheat oven to 425.
Put 1 Tbls. butter into your pan and place in oven as it preheats.  Remove as soon as butter is melted.
Melt 1/2 c. butter.  Allow to cool.
In a bowl combine flour, cornmeal, baking powder, baking soda, sugar, and salt mix.
In another bowl mix together buttermilk and eggs.  Add in 1/2 c. melted butter.
Pour the flour mixture into the liquid mixture and mix until just combined.
Pour into pan and bake 18-23 minutes or until a toothpick comes out clean.

This cornbread was kinda dry but, I think I know what I did wrong :)  I only had self-rising cornmeal and if I had of thought about it would have skipped the baking powder and soda.  Will be trying this again.   It did taste good after it soaked up the juice of the green beans.  Enjoy!!!!

I love fried eggs and I love toast put them together and you have lunch.  We call these "toad in a hole" not for sure why they don't resemble a toad in any way :)  They are tasty!!  Use a biscuit cutter to make a hole in a piece of bread,  lightly spray a nonstick pan with cooking spray add your bread to the pan and crack an egg in the hole.  Cook the egg the way you like it I like mine over easy.  Enjoy!!

                                                         March 21, 2013


I knew I was gonna be gone again this weekend so, I wanted to give the bearded fella a nice meal since, he would be eating leftovers while I was gone.  I got a great deal on some thick cut pork chops and so, the search for a recipe began.  This one comes from www.foodiemcbooty.com.  Great blog by the way.


                                       Thick-Cut Oven Baked Pork Chops

For the rub:
2 Tbls. cumin
1 1/2 Tbls. fresh ground pepper
3 tsp. coriander
1 Tbls. white sugar
1 tsp. salt

For the rest:
2-4-2 inch thick pork chops
1 Tbls. unsalted butter

Prepare the dry rub and distribute it evenly on your pork chops.  Preheat the oven to 350.
Melt butter in a skillet over medium heat (use a cast iron skillet if you have it.)  Cook the pork chops until both sides are nicely browned.  Remove from heat.  Place the pork chops in a baking dish if not using cast iron.  Bake the chops for about 40 minutes or until the meat is cooked through (internal temp of 145 for medium to 160 for well done.)  Allow the chops to rest for about 5 minutes.  Serve.

My note:  I was only doing 2 chops so, I cut the rub in half  and left the sugar out completely the rest was done exactly as the recipe said.

These were so good and moist not dry at all.  The bearded fella declared them a hit.  I can't wait to try this method of cooking the chops with different rubs.  I served them with what we call tomato noodles around here.  Just noodles, tomato sauce, diced tomatoes and a bit of chopped bacon easy peasy.  Enjoy!!!!

I'm a tad bit behind in posting went and had a visit with my daughter we had a great time.  I got to watch a friend of her boyfriend tag his garage wall we had wings on St. Paddy's Day :)  made pizza and she made a casserole out of the leftover pizza toppings and pasta.  I didn't get a picture of the casserole it was yummy by the way I did however, get a picture of the pizza's. 

You know how sometimes you talk up a product and then want to show them how well it works and how good it tastes???  I did this with the new pizza dough I had found.  Well we went to two different stores for that frozen treat and did not find it at either store so, we settled for a box dough.  It was good just like pizza dough should taste.  We made a chicken, mushroom Alfredo pizza, a pepperoni with olives and just a plain ole cheese pizza.  I think the brand was Betty Crocker found in the pizza isle.




                                                                March 19, 2013

I came home from my daughter's today and since it is a two hour drive wasn't for sure what I would fix for dinner.  I had some of the shredded chicken that I try to keep in my freezer and I thought that would defrost the fastest.  So, as soon as I got home took it out of the freezer and I also, thought soup would be good it had been a cold couple of days.  I found a chicken tortilla soup from www.bakedbyrachel.com .  It is made for the slow cooker but, I did it on the stove top.
 

                                              Slow Cooker Chicken Tortilla Soup

1 pound chicken breasts, trimmed
15 oz. can sweet whole kernel corn, drained
15 oz. can diced tomatoes, drained
5 c.  chicken stock
3/4 c. green bell pepper, chopped
1 Serrano pepper, minced
2 garlic cloves, minced
1/4 tsp. chili powder
1 1/2 tsp. salt, divided
1 tsp. ground black pepper, divided
   Monterey Jack cheese, shredded
    Tortilla chips

To your slow cooker add first 9 ingredients plus 1 tsp. salt and 3/4 tsp. ground black pepper.  Cook on high for 4 hours or low 9 hours.
Prior to serving remove chicken and shred.  Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper.  Return to the slow cooker.  Stir gently.
If serving immediately, divide among bowls.  Top with a generous helping of cheese and tortilla chips.  Soup maybe stored in fridge for several days.  If freezing, label containers with soup name and date.

My note:  I substituted the green pepper for an onion and since I was doing this on the stove top I sauteed the onion and the Serrano pepper until soft then added the rest of the ingredients.  I also, added a can of black beans, drained and rinsed.  I brought the soup to a boil and then, let it simmer for 30 minutes.  It was quite tasty can't wait to try it in the crock pot.  Enjoy!!!

                                                         March 20, 2013

I have become slightly obessed with the poke cakes so here is another one :)

This one is a strawberry shortcake poke cake and the ingredients are:
1 box Duncan Hines white moist cake, plus the ingredients listed on the box
2 bags frozen strawberries, thawed
1 box strawberry jello
cool whip

Make the cake according to directions on the box.  Let cool then poke holes with the end of a wooden spoon.
Meanwhile make the jello using 2 c. boiling water stir to combine.  In a blender puree one bag of the strawberries.  Using 2 c. of the pureed strawberries as the 2 c. cold water.  Let jello set up slightly.
Top the cake with the jello mixture.  Cut up the other bag of strawberries in slices and place on top of the jello.  Frost with the cool whip and put back in the fridge to set up.  Enjoy!!!!

                                                               March 14, 2013


I can take credit for the following recipe however, I can't take credit for the inspiration it comes from a friend who said she was making homemade pizza.  Well, that did it for me had to make some and I had everything I needed.  Our local grocery store started carrying a new frozen pizza dough I usta use the Pillsbury kind cause I still haven't learned how to make my own.  I am working on that and look forward to the day when my dough actually turns out :)  Until then so happy I can get real dough from the store!!!


Pizza Sauce

1 (28 oz.) can crushed tomatoes with basil
1 tsp. roasted garlic, have this in my fridge at all times
   a pinch of cayenne
1/2 tsp. Italian seasoning
salt and pepper to taste
3 Tbls. water, just to thin the tomatoes a bit

Combine all ingredients in a sauce pan turn to simmer and let sauce come to a bubble stir and simmer until warmed through.  Set aside to cool just a bit while you get the rest of your pizza toppings ready.

Toppings can be anything you like on a pizza.  I used hamburger, onions, mushrooms, and black olives.  Don't forget the cheese!!!

 

I included a picture of the dough bag so everyone would know what I was talking about.  Loved the dough it tasted just like pizza dough should taste not at all like the other crust which to me has a slightly bitter taste.  It's also, way cheaper.  Enjoy!!!!

                                                                March 13, 2013


Every time I open my freezer the first thing I see is shrimp.  I look at it and say next time over and over again.  This morning when I saw the shrimp I said ok, it's your turn.  I then remembered a recipe I had seen and had actually written it down for future use.  This one comes from www.threemanycooks.com . And was adapted from Bon Appetit.   By the way, to my knowledge this is my first recipe from Bon Appetit (said in my best Julia Childs accent.)  I am from Oklahoma after all :)


                                                 Galicky Shrimp with White Beans and Tomatoes

1 pound medium shrimp peeled, deveined and patted dry
4 Tbls. olive oil, divided
1 tsp. pimento (smoked paprika)
3 garlic cloves,  minced and divided
1/2 tsp. hot red pepper flakes
1 bay leaf, broken into pieces
1 can (14.5 oz.) petite diced tomatoes, drained
1 Tbls. tomato paste
2 cans (15 oz.) white beans, rinsed and drained
1 c. chicken broth
2 Tbls. parsley, chopped

Heat a large skillet over medium-high heat.  Toss shrimp with 1 Tbls. of the oil and all the paprika.  Add shrimp to skillet, saute until gold and just cooked through.  1-2 minutes, adding half the garlic the last few seconds of cooking.  Turn shrimp into a bowl and set aside.
Return skillet to heat, add 2 Tbls. of oil, along with pepper flakes, bay leaf and remaining garlic.  Cook until fragrant and golden, just a few seconds.  Add tomatoes, cook until most of liquid evaporates, about 2 minutes.  Add tomato paste, cook until tomato mixture starts to darken.  Add beans and broth, simmer until a thick stew consistency, 4-5 minutes.  Stir in shrimp and parsley, continue cooking until just heated through.
Drizzle with remaining Tbls. of olive oil.  Serve

My note:  Made it just like the recipe says didn't change a thing!!!

All I can say is yum!!!  I served it with some homemade thick sliced and toasted bread it also, came together in under 30 minutes a plus in my book.   This is definitely  going into that recipe box marked as must make time and time again it was that good.  That's all I got to say.  Enjoy!!!!!!

For dinner tonight I went the diner route we don't have Dairy Queen's around here but, when we travel and I start seeing the sign's I think steak finger's, french fries, and gravy oh, yea :)  I don't fix streak finger's alot here however, our local store had the family packs on sale so, I got to stock up.  This recipe is also, a shout out to my friend Lora who several years ago had to go gluten free.  I feel and it's just my opinion that any recipe can be changed to fit all kinds of dietary needs.  That being said tonight's dinner is from www.asliceofsouthern.blogspot.sg who got it from www.mizhelenscountrycottage.blogspot.com .


                                          Old Fashioned Steak Fingers

1 pound cub steak, cut into strips
2 c. flour (of your choice)
1 c. yellow cornmeal
2 tsp. salt
2 tsp. pepper
1 tsp. garlic powder
   dash of cayenne pepper
2 eggs, beaten
   Canola oil for frying

Mix the flour, cornmeal, garlic powder, salt and pepper in a dish or pie pan.  Beat 2 eggs and place in a separate dish or pie pan.
Heat oil to the depth of about 1/4 inch in a large skillet until hot over medium-high heat.
Dip the steak into the flour/cornmeal mixture.  Shake off any excess.  Then dip it into the egg.  Next dip back into the flour mixture.
Add your steak fingers to the oil one at a time for about 2-3 minutes on each side or until golden brown.  The heat should be a little on the high side (medium high) so that the meat, which is thin, cooks pretty quickly, crisps well, and does not absorb a lot of oil.
Remove and drain on a paper towel.  Serve alongside oven roasted fries and milk gravy for a dipping sauce.

My note:  To make this gluten-free I used a gluten-free all purpose flour.  Cornmeal is already gluten-free.  I also, used vegetable oil for frying.  Other than that, did the recipe just like it says.

At first, I was a tad bit apprehensive about the cornmeal since I was making gravy afterwards but, this turned out really well.  I didn't have any potatoes for french fries nor did I have any frozen ones I think, the tator tots were a nice addition.  The bearded fella declared it the best gravy I had ever made and I take that as a compliment especially since gravy is kind of an art and takes lots of practice.  Maybe, I finally mastered it gravy making that is :)  Enjoy!!!!!

                                                                  March 11, 2013


What says comfort food better then a big bowl of chicken and noodles??  As I said in an earlier post about being somewhat of a meatloaf snob just because I think mine is the best I feel,  the same way about my chicken and noodles.  I did however, try a new meatloaf recipe it's posted here a few posts down.   I still, think mine is better :)  That being said decided to try something new this recipe comes from www.allrecipes.com .


                                                   Incredibly Easy Chicken and Noodles

1 (26 oz.) can condensed cream of chicken soup
1 (10.75 oz.) can condensed cream of mushroom soup
3 (14.5 oz.) can chicken broth
2 c. diced, cooked chicken breast meat
2 tsp. onion powder
1 tsp. seasoning salt
1/2 tsp. garlic powder
2 (9 oz.) package frozen egg noodles

In a large pot, mix the chicken soup, mushroom soup, chicken broth, and chicken meat.  Season with onion powder, seasoning salt, and garlic powder.  Bring to a boil, and stir in the noodles.  Reduce heat to low, and simmer 20-30 minutes.

My Note:  I made this recipe almost exactly with just a couple of exceptions.  Even tho,  when I use the "cream of soups" I use fat free I thought the 26 oz. can cream of chicken was a bit excessive.  I just used a single can.  I only had a 24 oz. bag of frozen noodles so, I added 2 more cups of chicken stock.  I also, like my noodles just a bit more tender then the 20-30 minute time called for in the recipe.  I actually cooked them for around an hour.

I'm somewhat of a purist when it comes to chicken and noodles and don't really think they need all the cream of soups just, chicken stock, chicken, salt, pepper, garlic, and noodles.  However, this was quite tasty and if ate very often would definitely  put meat on your bones :)  I'll keep this one in the recipe box tho as a comfort, comfort meal for cold winter nights.  Enjoy!!!!

What's for dinner tonight????  Have I ever said I love wings???  Well, I do and I have a wing recipe for you plus a side dish.  The nice thing about these wings they are baked which to me is a good thing kinda makes them healthy or in my mind it does :)  There is also, a dipping sauce for the wings.  The wing recipe comes from www.easyappetizerrecipes.net .  I couldn't make up my mind what I wanted to go with the wings and again that light bulb went off and said how about pasta salad well, I can't argue with the light bulb so, this one comes www.navywifecook.com and it is a very cool blog.


                                    Old Bay Oven Baked Chicken Wings

2 pounds chicken wings
3/4 c. old bay seasoning
1/2 c. beer
1/2 c. vinegar
1/2 c. vegetable oil
   nonstick cooking spray

                                       Homemade Ceasar Dressing

1/4 c. plus 2 Tbls. extra virgin olive oil
1/4 c. plus 2 Tbls. vegetable oil
2 oz. freshly grated Parmesan cheese
1/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 garlic cloves
1/4 c. lemon juice

Combine the Ceasar dressing ingredients in a food processor or blender until mixture is smooth.  Add salt and pepper to taste.  Cover and refrigerate the dressing until you need it.
Wash the chicken wings and pat them dry.  Put them is a Ziploc bag.
Stir together the beer, vinegar, vegetable oil and old bay seasoning and pour this mixture into the Ziploc bag, shaking it well so the wings are covered.
Put the bag on a big dish and refrigerate it overnight or for at least 2 hours, turning it a few times.
Preheat oven to 400 degrees/
Spray a pair of aluminum foil lined cookie sheets with nonstick cooking spray.
Take the marinated chicken wing out of the Ziploc bag and spread them on the sheets in one layer.
Bake the wings for about 40 minutes or until they are crispy and brown.
Serve the wings with the chilled ceasar dressing for dipping.

My note:  I only had garlic and herb old bay seasoning and I also, had to tweak the ceasar dressing just a bit I like mine with just a little bit more garlic.  On the original post they said to leave out the anchovy in the dressing so, I did and I believe that is the right decision.   I also, forgot to spray my pan with the nonstick spray but, thank goodness I lined it with foil highly recommend doing this.  Not spraying it did not make a difference they came off the pan just fine.  I used Bud Light for the beer just cause that is what is most likely to be in our house.

 

These wings were so stinking good I couldn't stop eating them and when dipped in the sauce heaven :)  The bearded fella didn't much care for sauce but, that's ok he ate plenty of wings.  I can't wait to try this one again with different old bay seasonings and maybe different beers.  I'm thinking their blackened seasoning just need to think of a beer to pair that with.  Now for the pasta salad.

 

 

 

                                                Bacon Ranch Pasta Salad

 

1 pound medium shell pasta

1 pint grape tomatoes, halved

1 cucumber, peeled, seeded and chopped

1 c. crumbled bacon pieces

1 pkg. dry ranch mix

1 1/4 c. mayonnaise

1/2 c. sour cream

 

Cook pasta according to directions.  Rinse with cold water until pasta is cool.  Drain and pour into a large bowl.

Add the tomatoes and cucumber to pasta.

In a small bowl, mix together dry ranch, bacon pieces, mayonnaise, and sour cream.  Pour over pasta and toss until well combined.  Cover and chill until ready to serve.  Note: Can add frozen peas.

 

My note:  I didn't have a cucumber so, I added frozen peas and also thinly sliced just a bit of a red onion.  I like my ranch dressing just a bit tangier so, I used a cup of sour cream and only 1/4 cup mayo.  As, with any recipe you can do what you want to meet your families taste and needs!!

 

As you can see, I didn't use shells.  I almost always have frozen cooked pasta in my freezer just because, there is only two of us and I cook the whole box when doing pasta.  All you have to do is just defrost it or if in a hurry bring a pot of water to a boil throw it in for a few minutes and you have pasta.  Don't add salt you've already done that.  We didn't have grape tomatoes only a couple of Roma tomatoes just slice and de-seed them and throw them in.  All in all a very good pasta salad add some chicken and you have a meal.  Enjoy!!!!

 

 

 

                                                 

I love new things that have to do with cooking or my kitchen in general and I received one in the mail today.  I have been waiting for it to arrive with great anticipation.  I had several chickens in the freezer just waiting for it. 

Ain't it purty :)  It's a 16 quart stockpot.  It arrived on Tuesday but, had to sit on the counter waiting patiently for me to use it.  That day is today.  Back in February I posted a shredded chicken recipe by www.momsbyheart.com .  I decided when I did that recipe I needed a bigger pot to be able to do two chickens in one pan because, I had to use two pans last time and there was little room left in the pans and I had to keep an eye on them.

Like I said before this is a great way to have cooked chicken in your fridge and after I shredded the chicken I put the bones back in the pot and made chicken stock.  I am already in love with this pot :)

Since I did two chickens at once I doubled the recipe ingredients:
2 3-4 pound chicken's
2 onions, chopped into chunks
4 carrots, chopped into chunks
4 ribs celery, chopped into chunks
2 Tbls. whole peppercorns
1 head of garlic, sliced in half
1 Tbls. dried parsley leaves
2 Tbls. seasoned salt
4 bay leaves

Rinse chickens and throw everything into the pot cover with water.  Cook covered until boiling.  Reduce heat and continue cooking for 1 1/2-2 hours or until meat is tender and falling off the bone.  Remove meat and allow to cool then freeze in meal size portions.

After removing the meat from the bones add them back to the stockpot and bring back to a boil then simmer for about an hour.  Let the stock cool then strain in fine mesh strainer.  I did 4 cups in each container because that is usually what I need when doing a recipe like soups.  You might have to skim some fat from the top before freezing I usually put them in the fridge and then skim the top before freezing it's just easier.

                                                                 March 7, 2013


It has been a crazy week around here and I haven't done much cooking we have been doing a fridge clean out (leftover's).  Anyways, I have been seeing all kinds of poke cakes on Pinterest and wanted to give one a try however, I didn't wanna run to the store for ingredients.  I looked at quite a few recipes and decided to do one with what I had on hand.  To me, that's half the fun of cooking using what you have.  So, here it is!!!

I call it The Butterscotch/Chocolate Poke Cake :)  And here's what I did:  1 box super moist milk chocolate cake mix plus the ingredients used on the box.  1 box instant butterscotch pudding mix.  1 tub of cool whip and crushed Butterfingers's for the topping.
Make the cake according to the directions.  While the cake is cooling make the pudding according to package directions and put in the fridge to set up.  After the cake has cooled use the bottom of a wooden spoon to poke holes in the cake.  Pour the pudding over the top making sure to fill the holes.  Top with the whip cream and sprinkle with the crushed butterfingers.  Put back in the fridge so everything can firm back up.  After that it's time to eat!!! 

This one turned out so well I can't wait to try other combinations.  Enjoy!!!





                                                     March 6, 2013


I had to work outside the home today I don't have to do it often but, sometimes duty calls.  Thank goodness I had made a big pot of beans on Sunday.   I had seen some recipes for pinto bean soup and became quite interested in making one.  I looked at many and ended up combining several of them.  Here is my version.

                                                     Leftover Pinto Bean Soup

1 pound ground chuck
1 small onion, diced
1 c. carrots, I used frozen
2 celery stalks, thinly sliced
1 (10oz) can rotell tomatoes, undrained
2 Tbls. taco seasoning, I make my own the recipe is posted back aways
4 c. pinto beans, if using cans that would be 2 (15 oz.) cans
1 c. beef stock
2 tsp. dried cilantro or 1 Tbls. fresh
1 Tbls. olive oil

In a soup pot brown ground beef until no longer pink.  Drain and set aside.
Add the olive oil to the pan and saute the onions, carrots, and celery until tender about 5 minutes.  Add the beef and the taco seasoning back to the pot and stir until thoroughly mixed.
Add all other ingredients bring to a boil then lower the heat and let simmer stirring occasionally for 30 minutes. 

I used all of the leftover juice from the beans cause that's flavor, flavor, flavor.  If you use can's you might want to drain and rinse them.  You will also, have to add more beef both.

Top with sour cream, cheese or whatever else you want and serve with crackers or my all time favorite cornbread.

The soup was delish we had it for dinner the next night also, like I said it's been a crazy week round here.  Also, a good way to use up leftover's.  Enjoy!!!!

                                                                   March 4, 2013

This week our local Atwood's had their seeds 40% off so, had to go pick up a few packets.  This is just some of what will be in our garden this year.  What we will plant from seeds anyway :)  We like to go to Bixby to Conrad Farms and pick up our tomatoes and such.  Can' t wait to start planting hurry up Spring and get here!!!!


For dinner tonight I did another recipe that I see quite often on Pinterest this one comes from www.closetcooking.com .  Kind of a neat blog check it out sometime.


                                                          Pepperoni Pizza Casserole

12 oz. Pasta
1/2 pound turkey sausage, casing removed
3 c. (24oz.) pizza or marinara sauce
1/2 c. sliced black olives
4 oz. pepperoni
8 oz. ricotta
2c. shredded mozzarella
1/2 c. Parmesan, grated
1/2 tsp. oregano, optional

Cook pasta as directed on the package but stop 3 minutes early, drain and set aside.
Meanwhile cook the sausage in a large saucepan over medium heat, about 10 minutes.
Mix in the sauce with sausage and 3/4 of the olives and pepperoni set aside.
Mix the ricotta, mozzarella and Parmesan set aside.
Place half of the pasta in the bottom of a large baking dish, top with half of the sauce, followed by half the cheese mixture and repeat with another layer of each, finally topping with the remaining olives, pepperoni and oregano.
Bake in a preheated 350 oven covered with foil until bubbling at the sides, about 20-30 minutes, remove foil and bake until the cheese has melted and starting to turn golden brown, about 10 minutes.
Tip:  Change things up by using your favorite pizza toppings.

My Note:  I still had some of my homemade sauce defrosted and since it had hamburger in it I used it instead of the sausage and marinara.  I really am not a big fan of ricotta and I had some of the vegetable cream cheese (fat free of course) so, I used it in place of the ricotta. 

As you can see, I made a smaller version since it is just the two of us.  I have to say this is pretty tasty and we  had it for lunch the next day.  The ideas for this meal are limitless just use your favorite pizza toppings.  I think I will try some chicken and mushrooms with some kind of Alfredo sauce.  Enjoy!!!

                                                                 March 3, 2013

One of my favorite meals is brown beans, rice, fried potatoes, and cornbread.  That is what we had for Sunday supper.

Growing up this was the meal that I always asked for on my birthday.  It's a happy meal.  It's also an easy peasy meal.  Just soak your beans overnight the next morning drain and rinse.  I add salt pepper some garlic and ham pieces.  Add enough water to cover bring to a boil lower the heat just a bit and let cook for a couple of hours.  You will have to add water as needed.   Enjoy!!!!

                                                              March 2, 2013


I wanted to do something special for the bearded fella since, he did just have major surgery.  I knew we weren't going anywhere for a couple of days so, this Saturday became a baking/cooking day.  I love days like this it makes my heart warm to be in the kitchen doing something that I love :)  The beards favorite dessert is anything with custard so, I decided to make his all time favorite coconut custard pie.  This recipe comes from www.piarecipes.blogspot.com .  I didn't realize how easy this was to do super simple.

                                                       Lizzie's Coconut Custard Pie

1 c. grated coconut
1 c. milk
1 c. sugar
1 pinch of salt
2 large eggs
l large egg, separated
1 tsp. vanilla extract
2 Tbls. melted butter
    1 unbaked 8 or 9 inch pie shell
nutmeg, optional

Soak coconut in milk for several hours to make coconut very moist.  Set in fridge until ready to use.
Stir together sugar, flour, and salt.  Set aside.
Beat the 2 whole eggs plus the additional egg yolk slightly.  Add coconut/milk mixture.  Mix well.  Add butter.  Mix.
Beat remaining egg white until frothy.  Brush this on the unbaked pie shell (this keeps the pie shell from becoming soggy.)
Then carefully pour custard into unbaked pie shell.  If you like shake a bit of nutmeg on top of custard.  Bake at 375 for 25-30 minutes.
If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming to dark.

 

I don't much like coconut or custard but, the bearded fella does and he liked this pie very much !!

 

For lunch I made empanada's from some of the leftover carnitas we had here while back they were delish and so easy to make.

 

I used already made pie crusts.  I broke the pork up just a bit added some sharp cheddar cheese and just a couple of shakes of hot sauce mix it up well.  I brushed the tops with an egg wash and baked at 425 for about 15 minutes.  Served them with cheese dip, guacamole. sour cream, and salsa.

 

 

 

The kids got me these neat little crimpers for Christmas last year.  They range in size from very small to quite large.  I love them and they have come in very handy.

 

For dinner I fixed what we would have had on Friday I see it all the time on Pinterest it's the meatloaf made with stove top stuffing.  I love meatloaf but, am quite a snob about it.  I think my recipe is the best around and I rarely eat it out anywhere.  A friend of mine makes hers all the time with the stuffing mix so, I thought what the heck I'll give it a try.  This recipe comes from www.dancingthroughtheminefield.blogspot.com .

 

                                                     Stove Top Meatloaf

 

1 pound ground meat (beef or turkey)

1 egg

1 box stuffing mix

1 c. water

 

Mix everything together.  Smoosh it into a loaf pan, and bake 350 for about 45 minutes.

You can add a topping the last 15 minutes of cooking.

 

My note:  My friend said she runs the stuffing mix through the food processor and then soaks the stuffing in water.  I did the food processor and then soaked it in some milk.  I added a topping of tomato sauce, dijon mustard, salt, and pepper.

 

 

 

 

 

I have to admit it was pretty good it did take the meatloaf an hour to cook probably because, I used 2 pounds of ground chuck.  I served it with mac&cheese and some spinach.  Pretty tasty meal.  Enjoy!!!



                                                              March 1, 2013


Today, the bearded fella had double hernia surgery.  We had to be at the hospital at 6:30 a.m.  Neither one of us are morning people but, we made it on time.  I had our menu planned out for supper and then the doctor said he needed to eat light so, I had to come up with something else.  I decided soup would be good.  This is my recipe for potato soup and I served it with turkey pastrami sliders.


                                                       Fake Baked Potato Soup

5-6 large potatoes, peeled and cut into chunks
3-4 garlic cloves, thinly sliced
3-4 slices bacon, cooked and broken into pieces
2-3 green onions, thinly sliced
2 heaping Tbls. sour cream
2 Tbls. unsalted butter
1 c. sharp cheddar cheese, grated
6 c. chicken stock, divided
2 tsp. sea salt
fresh ground black pepper

Place potatoes, and garlic in a soup pot.  Add salt (this is your chance to add flavor to the potatoes just like you would pasta.)  Add enough chicken stock just to cover the potatoes (about 4 cups.)  Cover and bring to a boil.  Watch your pot you don't want it to boil over and make a yucky mess on your stove.  When it boils uncover, and cook just slightly past fork tender about 15 minutes.
When done cooking turn burner to low  add butter, and pepper to taste around 10 turns on the grinder.  Mash with a potato masher.  I like to leave it just a bit chunky.
Add bacon, green onions, sour cream, and cheese.  Stir until cheese and sour cream are melted then, add rest of chicken stock.  Cook until it comes to a simmer.
Check for seasonings if you salted the potatoes enough at the beginning the soup shouldn't need anymore salt but, if it does add now.
You also, want it to be kinda thick if you like thinner soup add so more stock until you get the consistency you like.

This soup taste just like baked potato soup without all the fuss of baking the potatoes.  Its super yummy.  Those are the sliders on the side.  I used dinner rolls added tomatoes and made panini sliders pretty tasty.  Enjoy!!!!

                                                                 February 27, 2013


A friend of mine posted on Facebook the other day that she had made cabbage rolls and did anyone want to be cabbaged of course, I said yes she then delivered us some.  Let me tell you they were the best cabbage rolls I had ever eaten.  I am hoping I can get the recipe from her.  The bearded fella and I ate the whole batch so yummy.  If cabbage always tasted like these did I would probably eat more of it :)

I served them with potato pancakes since I had leftover mashed potatoes.  So very good.  Thanks Michele!!!! 

                                                                  February 27, 2013


It has just been comfort food week around here tonight's meal was another freezer meal from www.sixsistersstuff.com .  I have been looking for more freezer meal's to do because I find I like having them so very easy and all you have to do is defrost in the fridge for a couple of days and throw it in the crock pot.  I usta only use my crock pot for roasts or beef tips rarely anything else.  So, it's something new for me and I like it :)


                                                                 Hearty Beef Stew

1 pound stew meat
4 carrots, sliced
4 red potatoes, cut into large chunks
1 pkg, dry onion soup mix
2 cans fat free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) pkg. frozen peas

Place all ingredients into a freezer bag.  Mix together and zip close.
When ready to eat thaw in the fridge for 24 hours.
Cook on low 7-10 hours or high 5-6 hours.
Note: Double bag this one cause it's really full.

My note:  I don't keep the dry onion soup mix in the house don't know why just don't.  I just chopped some onions and added them to the bag.  I did add a cup of beef stock when I put it in the crock pot it seemed kinda thick.  It wasn't needed tho just wanted to be cautious.

I loved this stew it was so good and so easy I just served it with crackers I also, had it for lunch the next day.  The bearded fella loved it so, that makes me happy, happy, happy.  Enjoy!!!!

                                                                     February 26,  2013


Today, I felt like doing some baking one of my favorite cookies are snickerdoodles and believe me I have pinned every snickerdoodle recipe from brownie's to bread and back to cookies.  Like I've said before I don't do much baking but, am trying to fix that this recipe comes from www.rachelschultz.com .  Just the pictures she shows will make your mouth water......


                                                                    Perfect Snickerdoodles

1 c. butter, softened
1 c. sugar
2/3 c. brown sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. salt
1 tsp. cream of tarter
1 tsp. baking soda
2 Tbls. sugar
1 tsp. cinnamon

Preheat oven to 300.  Combine butter, brown sugar, eggs, 1 c. sugar, and vanilla with a hand mixer until creamy.
In a separate bowl, mix flour, salt, cream of tarter, and baking soda.  Slowly add dry ingredients to butter mixture until soft dough forms.
Shape into 2-inch balls.
In a small bowl combine 2 Tbls. sugar and the cinnamon.  Press balls into cinnamon sugar and flatten slightly.
Arrange on baking sheet and bake for only 12-14 minutes.
The cookies may seem undercooked, but do not bake longer.  Once cooled thoroughly, they will form into a perfect consistency.

I'm not for sure what I did wrong since the cookies aren't puffy like they are supposed to be that being said these cookies were so darn good I ate four of them right out of the oven.  I say if the cookie dough is delicious before they are even baked you scored big time.  Yes, I did eat alot of the dough:) I will be trying these again only to see if they will be puffy.  They were even moist the next day !!!!! Enjoy.