Sunday, May 27, 2018

Chocolate Cake

This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving.  I  acquired the recipe from my sister-in-law (Mamie  L.)  who got it from her mother. 

2         cups all-purpose flour
 2        teaspoons baking powder 
2         teaspoons baking soda 
1         teaspoon salt
 2        cups sugar      4 ounces unsweetened chocolate
 6        tablespoons unsalted butter  
1         teaspoon pure vanilla extract 
2         eggs, lightly beaten 
Chocolate Frosting (recipe below)

 1          Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.

 2         In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.

 3         Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.

 4          Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.
Chocolate Frosting :
1-1/3      cups heavy cream
 1-1/2      cups sugar 
6                ounces unsweetened chocolate
 1              stick (4 ounces) plus 2 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract Pinch of salt

1        In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.

 2        Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.

Wednesday, May 23, 2018

BBQ Boneless Country Ribs

Prep   :10 Minutes     Total : 1 Hour  50 :Minutes       Serves : 4
The secret behind these easy-to-eat boneless ribs (and why they’re  one of our most popular dishes  of all time) is the quick homemade barbeque  boneless ribs.

3-4            pounds  boneless pork country-style ribs
2               tablespoons olive oil
1/2          teaspoon seasoned salt
1/2          large onion, sliced
1-1/2      cups water
1              cup ketchup 
1/4          cup Worcestershire sauce
1              teaspoon chili powder
2              dashes red pepper sauce

1          Preheat oven to 425°F. Coat bottom of baking dish with 1 tablespoon of olive oil. Place ribs in dish, separating them slightly. Drizzle remaining 1 tablespoon olive oil over top of ribs and rub to coat. Sprinkle seasoned salt lightly over all. Place sliced onions on top of ribs. Roast ribs at 425°F for 30 minutes.

2         Meanwhile, in medium saucepan over medium heat, combine water, ketchup, Worcestershire sauce, chili powder and red pepper sauce. Bring to boil. Reduce heat to low and continue to simmer sauce until it is reduced and thickened a bit.

3           After 30 minutes of roasting, pour BBQ sauce over ribs, reserving about 1 cup for later. Reduce oven temperature to 350°F and bake ribs another 60 minutes (or longer, depending on thickness of ribs), basting with sauce every 15 minutes. Ribs are done when meat is tender and cooked through, and the internal temperature reaches a minimum of 145°F. You can cover the pan loosely with foil for the final 30 minutes of baking if the ribs appear to be drying out. Be sure to keep basting the meat frequently to keep it moist and flavorful.

4            Transfer ribs to a plate and pour BBQ sauce over all. Serve immediately.
About thos dish :
Boneless country-style pork ribs can be found right next to pork chops in your grocery store. For an easy make-ahead freezer meal option, split recipe between two pans and freeze one for later. This recipe also multiplies well to feed a crowd. Before you start basting, reserve some of your BBQ sauce to serve hot at the table with the finished ribs. If needed, cover ribs with foil for the final 30 minutes of cooking to keep them from drying out. Continue to baste every 15 minutes. When the ribs are done, they look all glazed and wonderful. And you can’t even imagine how good they smell .

Monday, May 14, 2018

Creole Shrimp Dogs

 Prep :15 Minutes        Total : 15 Minutes         Serves :  4
You know those  evenings  when you don’t want to cook but you don’t want to order takeout either? Enter these chili garlic shrimp rolls; you can make in less  tan a hour  . They are deliciously good.

1/2                pound  cooked salad shrimp
1/4               cup coarsely grated carrots
1/4                cup thinly sliced radishes
1/4               cup chopped celery ribs
1/4               cup chopped celery leaves
1/4               cup mayonnaise 
2                   teaspoons chili garlic sauce
2                   teaspoons soy sauce
1/4               teaspoon salt
1/8               teaspoon pepper
4                  hot dog buns, sliced

1            In large bowl, stir shrimp, carrots, radishes, celery, celery leaves, mayonnaise, chili garlic sauce, soy sauce, salt and pepper until well combined.
2            Spoon mixture evenly into hot dog buns. Serve immediately.
 Tips :
Shrimp mixture can be made ahead and kept in an airtight container in the refrigerator for up to 1 day.

Swap hot dog buns for your own favorite split bun, such as hoagie rolls or brioche rolls.

Wednesday, May 2, 2018

Food & Wine mad genius tips ----Instant Ice Cream

Beautiful  & hot weather is  almost upon us  ...we will bring you  more  Food & Wine mad genius tips  that's  tasty and easy .

                                   Enjoy !!!!

Monday, April 23, 2018

Cajun Shrimp Pastalaya

Prep        15 Minutes     Total       45 Minutes     Serves  6
What’s pastalaya? It’s everything you love about classic Cajun jambalaya—Andouille sausage, fresh shrimp, the kick of Cajun seasoning—with a hearty pasta twist. If you’ve made one-pot spaghetti so many times you can’t see straight, this perfectly spicy one-pot pasta is here to get you out of that shrimp pasta rut

1          tablespoon olive oil
1/2      pound  Andouille sausage, sliced
1/2      white onion, diced 
1/2      cup diced celery
1         can (14.5 oz) Muir Glen™ Organic Diced Tomatoes or tomatoes of you choice)
1         pound  penne pasta
1         tablespoon Cajun seasoning
3         cups chicken stock
1         pound  large shrimp, peeled and deveined 
Salt and pepper
Fresh parsley, for garnish

1          Add 1 tablespoon of olive oil to a large Dutch oven over medium heat. Add sliced sausage, white onion and celery to pan and cook 3 to 4 minutes until veggies soften.

2        Meanwhile, peel and devein the shrimp. Tip: use a small paring knife or kitchen shears to cut down the back of the shrimp and wash out the vein. Leave tails on and set aside.

3        Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the Dutch oven. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
4         Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
5       Add the peeled and deveined shrimp to the pan and stir to combine. Cover and cook 3 minutes more.

6       Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking. Garnish with fresh parsley.

If at any point the dish looks dry, add more water or stock to the pot. The pot should never be completely dry.
 Tip :

There are many Cajun seasonings in most stores these days. You can use any that you like for this dish. Some have more salt than others, so be sure to taste the pasta after it cooks and only season with salt before serving.

Monday, April 16, 2018

Oven-Braised Short Ribs with Pasilla-Tomato Mole

Total  Time       4 HOURS          Serves : 6

1/4        pound pasilla chiles—stemmed, seeded and rinsed
 Boiling water 
2            unripe medium green tomatoes, cored 
1/2        cup plus 1 tablespoon extra-virgin olive oil 
1           onion, finely chopped
 5          garlic cloves, minced 
1           tablespoon minced oregano 
1/2        cinnamon stick (1-1/2 inches) 
5           allspice berries
 3          whole cloves
 Kosher salt 
Pepper 
1-1/2       tablespoons white vinegar 
8          10-ounce English-cut beef short ribs (cut between the ribs) 
1-1/2     cups beef stock or low-sodium broth

 1    In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 20 minutes.

 2    Meanwhile, roast the tomatoes directly over an open flame or under a broiler, turning occasionally, until charred in spots and just starting to soften, 5 to 8 minutes. Transfer to a work surface and let cool slightly, then coarsely chop.
 3    In a large saucepan, heat 1/4 cup of the oil until shimmering. Add the chopped tomatoes, onion, garlic, oregano, cinnamon stick, allspice, cloves and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and saucy, 8 to 10 minutes. Let cool slightly; discard the cinnamon.
 4    Drain the chiles, reserving 2 cups of the soaking liquid. Add them to a blender along with the tomato mixture and puree until the mole sauce is smooth. In a large saucepan, heat 1/4 cup of the oil. Add the sauce and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until reduced to 3 1/2 cups, about 30 minutes. Stir in the vinegar and season the mole with salt and pepper. 
 5    Preheat the oven to 350°. In a large skillet, heat the remaining 1 tablespoon of oil until shimmering. Season the short ribs all over with salt and pepper. Cook half of the ribs over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Transfer to a small roasting pan. Pour off all but 2 tablespoons of fat from the skillet and repeat with the remaining ribs. 
6    Spread 2 tablespoons of the mole on each rib and arrange bone side up in the roasting pan. Add the stock to the roasting pan and cover tightly with foil. Braise the ribs in the oven for about 3 hours and 30 minutes, until very tender. Transfer the ribs to a platter and serve, passing the remaining mole at the table. Make Ahead
TIP:
The ribs can be refrigerated overnight. Reheat gently before serving. The mole sauce can be refrigerated for up to 5 days. Serve With Quinoa pilaf and roasted squash and root vegetables.
Suggested Pairing
Argentinean Malbecs with generous berry fruit are terrific with juicy, slow-cooked meat dishes like these ribs.

Sunday, April 8, 2018

 
 

 

 

I did not really forget your birthday. But as you know, there are no card shops in the Equatorial Rain Forest, where 
I have been for months, attempting to save the
Monarch Butterfly from extinction.
All the best 
Love Jeannie
 
 

 
 
 
 
For a Young lady who has the courage to stand up for her beliefs 
From someone who admires her very much
With love
 
Aunt Jeannie
 
 
 

Tuesday, March 27, 2018

Coconut Pie

Prep :10 Minutes        Total : 60 Minutes        Serves :8
Enjoy this impossibly easy pie made using Bisquick®  mix that can be ready in an hour.

3                 eggs
1-3/4          cups milk
1/4            cup butter, melted 
1-1/2         teaspoons vanilla
1               cup flaked or shredded coconut
3/4           cup sugar
1/2           cup Bisquick™  mix

1       Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
2       In large bowl, stir together all ingredients until blended. Pour into pie plate.
3        Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.
Tips :
Any fruit can be served with this pie for extra color and flavor plus a dollop of whipped cream.
Ever wonder why there is such a difference in the price among vanilla extracts? Pure vanilla extract gets its flavor from extracting real vanilla beans and is more expensive. Imitation vanilla, on the other hand, is created from various artificial flavorings and therefore less costly.
Read coconut packages closely and you'll notice that there are two types available: flaked and shredded. Flaked coconut is cut into small pieces and is drier than shredded coconut. Either type works well in most recipes, but using shredded results in a more moist and chewy finished product.

Always read labels to make sure each recipe ingredient . Products and ingredient sources can change.

Wednesday, March 21, 2018

Sweet Potato & Cornmeal Biscuits

Sweet Potato Biscuits 
 Prep : 10 minutes    Cook : 10 minutes      Total : 20 minutes      Make  : 12 Biscuits
Follow our step-by-step, photo illustrated instructions for making these delicious Sweet Potato Biscuits from scratch. Just a hint of sweetness makes this the perfect biscuit for breakfast, lunch or dinner. Never made biscuits from scratch? We'll show you how easy it is to make these without even rolling out any dough.

3          cups of Self-Rising Flour, sifted 
¾         cup Buttermilk 
¾          cup of Sweet Potato, baked and peeled. 
¼          cup Lard, or shortening if desired. 
2            tablespoons of Sugar 
¼           teaspoon of Cinnamon

 Place sifter in a large mixing bowl. 
Add flour, sugar and cinnamon. Sift together into bowl. 
Create a well in the middle of the flour. 
Add lard, baked sweet potato and buttermilk. 
Squish wet ingredients between fingers until fairly smooth. 
Stir the wet ingredients into the flour using a small circular motion. Draw the flour into the wet ingredients slowly as you continue to stir. 
When the dough ball forms, flip the dough and knead it a few times, working in flour as needed until a soft, smooth dough ball is achieved. Use a light touch as you work without pressing the dough too hard. 
Using one hand, lift the dough and gather a small amount of dough between fingers then, pinch it off. 
Roll dough in the palms of your hand as if making a meatball. 
Roll dough ball in the flour to coat evenly. 
Pat the dough ball lightly in your hands to shape the biscuit. Don’t press it together hard. 
Place the formed biscuit in a pan that has been lightly greased with lard. 
Repeat the process until all dough is used. 
Bake at 500º for about 8-10 minutes or until the tops start to lightly brown. 
Remove from oven, brush with butter, cover with a clean cloth and let rest. 
Serve warm and enjoy.
TIP :
You can make plain biscuits the same way. Just omit the Sugar, Sweet Potato and Cinnamon. All you need is Self-Rising Flour, Lard and Buttermilk to make delicious Southern Style Biscuits. 
                              Cornmeal Buttermilk Biscuits
8 servings (serving size: 1 biscuit) 
These tender biscuits are a fitting partner for the Creamed Collard Greens with Ham. They're also a Southern tradition with any vegetable plate.

1              cup all-purpose flour 
1/2           cup cornmeal 
1-1/2         tablespoons sugar 
2               teaspoons baking powder 
1/2            teaspoon salt 
3               tablespoons chilled butter, cut into small pieces 
1/2            cup low-fat buttermilk 

 1            Preheat oven to 450°.
2             Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
3          Bake  at 450*  for about  12 to 15 minutes or until tops begin to turn brown .
Remove from oven   , brush with butter  cover with a paper towel and let rest .Serve warm  and enjoy.

These biscuits  was one of Poppa's favorite  with   ham hocks  & collards greens  , Man said he ate your biscuit .
Miss you Dad ........ NEE

Monday, March 19, 2018

Whiskey Butter Pork Chops with Corn

Prep      20 Minutes            Total      40 Minutes            Serves   4 
Sweet, sour, buttery and bright – these skillet pork chops get a tasty, fresh dinner on the table in no time.

4         bone-in pork rib chops (2 lb) 
1         teaspoon salt
1/4      teaspoon ground black pepper
3          tablespoons butter
1          cup thinly sliced sweet onion
1           cup fresh or frozen (thawed) whole kernel sweet corn 
1/4       cup whiskey
1           tablespoon fresh lemon juice
1/4       cup shredded fresh basil leaves

1      Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate; cover with foil to keep warm.
2      In same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown.
3      Remove from heat; add whiskey, and return to heat. Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. Stir in lemon juice.
4      Pour corn mixture over pork. Sprinkle with basil.
Tips :
You can use  bourbon, but Irish whiskey would be delicious as well.

Feel free to sub different types of pork chops in this recipe. Just be sure to adjust the cooking time accordingly, depending on thickness, so pork reaches an internal temperature of 145°F.

Saturday, March 10, 2018

Slow-Cooker Roast Chicken1

Prep : 25 MINUTES         Total :6 HOURS     30  MINUTES   SERVES :  4

1          whole roasting chicken (3 1/2 - 4 1/2 pounds)
1          large onion, chopped SAVE $
1          pound baby Yukon Gold potatoes
4         whole peeled carrots, chopped
1         whole lemon (reserve zest)
4         tablespoons room temperature butter
2         cloves minced garlic
2         teaspoons chopped fresh rosemary
2         teaspoons fresh thyme
2         teaspoons salt
1         teaspoon freshly ground pepper

1       Place onions, potatoes and carrots in the bottom of the slow cooker. Season with salt and pepper.
2        Clean and dry chicken. Zest lemon and reserve. Quarter lemon, and place in the cavity. Place chicken on top of vegetables.
3         In a small bowl, combine butter, garlic, rosemary, thyme and lemon zest. Season with salt and pepper.
4        Use hands to coat the chicken in the butter mixture. Season with additional salt and pepper.
5        Cook chicken on LOW for 4-8 hours. The cooking time depends on how large your chicken is. Cook until an internal temperature reaches 160°F in the leg and the juices run clear.
6        Take the chicken out of the slow cooker and place in an oven-proof 9x13-inch pan. Brown the chicken under the broiler for 4-5 minutes or until the skin is brown and crispy.

Friday, March 2, 2018

Chicken Parmesan for Two

Prep : 20 Minutes     Cook 40 Minutes     Serves  2 
Chicken parmesan  for two , in one speedy skillet with zero fuss ---how can you lose ? This is the ultimate weekend where there will be no leftovers .
                  Chicken 
 2           tablespoons butter 
1/4        cup Progresso™ Italian style panko crispy bread crumbs
2            boneless skinless chicken breasts (6 oz each)
1/2        teaspoon Italian seasoning
1/4        teaspoon crushed red pepper flakes
1/4        teaspoon salt
1-1/2      cups Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1/2         cup water 
1             cup uncooked penne pasta
1/2        cup shredded mozzarella cheese (2 oz)
1/4        cup grated Parmesan cheese
2           tablespoons thinly sliced fresh basil leaves

1             In 10-inch skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; stir to coat in butter. Cook 2 to 3 minutes, stirring frequently, until toasted. Transfer to small bowl; set aside. Wipe out skillet.
2             Rub chicken with Italian seasoning, pepper flakes and salt. In same skillet, melt remaining 1 tablespoon butter over medium heat. Add chicken breasts; cook 5 to 7 minutes, turning once, until chicken is golden brown on both sides. Using tongs, transfer to plate.
3            Carefully add pasta sauce and water to skillet; stir in pasta, and heat to simmering over medium heat. Top with chicken; cover. Reduce heat to low; cook 14 to 17 minutes or until pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove from heat.
4            Top chicken with cheeses. Cover and let stand about 2 minutes or until cheese is melted. Sprinkle with bread crumb mixture. Sprinkle with basil.
Tips:
Move chicken around in skillet on both sides to fully coat in butter.
Be careful when adding pasta sauce and water to hot skillet. Pour liquids away from you when adding them to a hot skillet.

Tuesday, February 27, 2018

Spice-Roasted Pork Tenderloin

PREP :10 MIN .     TOTAL  TIME : 1 HR .  10  MIN.          SERVES: 8
4            pork tenderloins (about 4 pounds)
 2           teaspoons smoked paprika (pimenton)
 2           teaspoons ground cumin 
1            teaspoon garlic powder 
1            teaspoon dried oregano 
1/2         teaspoon cinnamon
 2           tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper

Preheat the oven to 375°. Set the tenderloins on a large rimmed baking sheet. In a small bowl, mix the smoked paprika with the cumin, garlic powder, oregano and cinnamon. Rub the pork with the olive oil and season with salt and pepper. Sprinkle the spice mixture all over the pork. Roast the tenderloins for about 25 minutes, until an instant-read thermometer inserted into the centers registers 145°. Transfer the tenderloins to a cutting board and let rest for 10 minutes. Slice the tenderloins 1/2 inch thick and serve.
TIP :
For smaller families  the recipe  can be cut in half  ... can be frozen up to 2 months ... make sandwiches  or  in salads instead of ham or chicken .
TIP : 
 Slice 2 of the tenderloins and reserve the rest for making Pork Tenderloin Tacos with Avocado Salsa on a busy weeknight. 

Wednesday, February 21, 2018

Double Crust Chicken Pie

1  homemade pie crust*     Optional :    (Two 9-inch frozen (and then thawed) store-bought pie crusts are just fine instead of homemade. Puff pastry works too.)

1          pound skinless boneless chicken breast, cubed
1          cup sliced carrots (about 2 carrots)
1/2       cup sliced celery (about 1 stalk)
1/3       cup unsalted butter
1/3       cup chopped onion
1          teaspoon minced garlic
1/3       cup all-purpose flour
1           teaspoon salt
1/2        teaspoon black pepper
1/2        teaspoon dried thyme
1- 3/4      cups chicken broth
2/3        cup half-and-half*
1           cup frozen peas
1           large egg, beaten
sprigs of fresh thyme for garnish, optional

1           Prepare the pie crust as directed in my recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you'll be using both crusts.
2            In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
3            In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
4             Preheat oven to 425°F (218°C).
5             After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
6                Bake for 32 - 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers-- the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
7               Make ahead tip: Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow to thaw overnight in the refrigerator and bake as directed or bake to warm through.
TIPS:
Heavy cream or whole milk works instead of half-and-half to make an extra rich filling. I wouldn't use lower fat milks; the gravy will be too thin.

This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use precooked meat. Simply skip the boiling and cook the carrots and celery with the onion and butter. Add some corn (frozen or fresh) when you add the peas. Feel free to add 1-2 Yukon gold potatoes, diced. You can cook them until soft with the onion and butter. Mushrooms are great too; you can add 1 cup sliced mushrooms when you cook the onion and butter. I wouldn't add ALL of these veggies though; you will weigh down the pie.


Feel free to add fresh chopped parsley, a pinch of celery seed, or even a little rosemary. As long as there is salt and pepper (definitely thyme too), the extra seasoning in the pot pie is up to you. Taste and season how you like!

Friday, February 16, 2018

Ranch Chicken Casserole

 Prep  :     15 Minutes        Cook  :  10  Minutes
Bake  :  35 Minutes            Makes 8 servings
For an easy, satisfying, and healthy chicken casserole dinner, check out this lightened up version of  chicken dishes of all time.

1              large onion, chopped 
1             large green bell pepper, chopped 
Vegetable cooking spray 
2            cups chopped cooked chicken breasts
 1           (10-ounce) can fat-free cream of chicken soup, undiluted 
1             (10-ounce) can fat-free cream of mushroom soup, undiluted 
1             (10-ounce) can diced tomato and green chiles 
1             teaspoon chili powder 
1/2          teaspoon pepper
 1/4         teaspoon garlic powder 
12          (6-inch) corn tortillas 
1            (8-ounce) block reduced-fat Cheddar cheese, shredded

 1            Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

2               Stir in chicken and next 6 ingredients; remove from heat.

 3             Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

 4             Bake at 350° for 30 to 35 minutes or until bubbly.

 5              Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

 TIP : : Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Thursday, February 15, 2018

Monday, February 12, 2018

Hummingbird Bundt Cake

Prep time : 20 minutes --- Total time : --3 hours -45 minutes -- Makes 12 servings
CAKE BATTER :
1 - 1/2               cups chopped pecans
3                        cups all-purpose flour
2                        cups sugar
1                        teaspoon baking soda
1                        teaspoon ground cinnamon
1/2                     teaspoon salt
3                        large eggs , lightly beaten
1 -3/4                 cups mashed ripen bananas (about 4 large)
1                        (8 ounce) can crushed pineapple (do not drain)
3/4                      cup canola oil
1 -1/2                   teaspoons vanilla extract
1 to 2                  tablespoons milk .

1)            Preheat oven to 350*F . Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant , stirring halfway through .
2)           Prepare Batter : Stir together flour and next 4 ingredients in a large bowl ; stir in eggs and next 4 ingredients in a large bowl , stirring just until dry ingredients are moistened . Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan . Spoon batter over pecans . Spoon batter over pecans .
3)            Bake at 350*F for 1 hour and 10 minutes or until a long wooden toothpick inserted in center comes out clean . Cool cake in pan on a wire rack 15 minutes ; remove from pan to wire rack , and cool completely (about 2 hours).
GLAZE :
4                       ounces cream cheese , cubed and softened
2                       cups sifted powdered sugar
1                       teaspoon vanilla extract
1 to 2               tablespoons milk

Prepare glaze ; Process cream cheese , powdered sugar , vanilla and 1 tablespoon milk in food processor until well blended . Add remaining 1 tablespoon milk --- 1 teaspoon at a time , processing until smooth . Immediately pour glaze over cooled cake and sprinkle with remaining 1/2 cup toasted pecans .

Saturday, February 10, 2018

My Back Yard

  Brrrrrrrrr!!


Possibly coywolf tracks down by my stream. They come into my yard at night and eat the bird seed and dig up my dog's bones. My dog Mika gets very upset.



My dog Mika ( held by Jake) with soapsuds on her head

Friday, February 9, 2018

Thursday, February 8, 2018

Southern Lemon Meringue Pie

Prep time : 45 minutes      Chill time :  15 minutes 
Cook time :  35 minutes      Makes 8 servings
CRUST :
1 -1/3                           cups unsifted all-purpose flour
1/4                               teaspoon salt
1/4                               cup chilled vegetable shortening
2 to 3                           tablespoons cold water
FILLING :
1                                  cup sugar
1/4                              cup cornstarch
1/4                              teaspoon salt
1 -1/2                          cups cold water
3                                 egg yolks , lightly beaten
2                                 teaspoons grated lemon zest
1/2                              cup lemon juice
1                                 tablespoon butter or margarine
MERINGUE:
3                                 tablespoons pasteurized dried egg whites
6                                 tablespoon warm water
1/3                              cup sugar
1)                FOR the CRUST :In a large bowl , combine flour and salt . Using a pastry blender , cut in shortening until mixture resembles coarse meal . Sprinkle with water , 1 tablespoon at a time , folking until dough holds together . Shape into a ball , flatten slightly , wrap in plastic wrap and refrigerate 15 to 30 minutes .
2)               Preheat oven to 475*F . On a lightly floured work surface , roll pastry from the center out to form an 11-inch circle about 1/8-inch thick . Wrap pastry around rolling pin and ease into a 9-inch pie pan . Trim overhang to 1-inch , roll under and crimp , making a high fluted edge . Prick bottom and sides with a folk .
3)                  Cover crust loosely with foil . Weight with dried beans or baking weights and bake for 8 to 10 minutes ; remove foil and beans and bake until crust is golden ---5 minutes more . Reduce heat to 350*F . Remove to a rack and cool to room temperature .
4)                   For the FILLINGS: In a medium-size saucepan , combine sugar , cornstarch and salt . Gradually blend in water , set over moderate heat and cook , stirring constantly until mixture boils and thickens --- about 3 minutes . Remove from heat , blend a little of the hot mixture into beaten egg yolks , then stir back into pan . Stir in lemon zest and juice and butter . Pour hot filling into the pie shell .
5)                   For the MERINGUE : In the bowl of an electric mixer , sprinkle egg whited over water and beat until foamy . With the mixer running , add sugar , 1 tablespoon at a time , then continue beating until soft peaks form.
6)                 Spoon meringue onto hot filling , swirling it into peaks and making sure it touches the crust all around . Bake until meringue is lightly tipped with brown -- 10 to 15 minutes . Remove to a rack ; cool to room temperature .
TIP : 
Traditionally , meringue on pies is made from the whites of separated eggs beaten stiff with about 1/3 cup of sugar and 1/4 teaspoon of cream of tartar , then it is piled high while the pie is still hot .
It's best made with dried pasteurized egg whites because of concerns of raw eggs . The meringue topping does not remain in the oven long enough to actually cook through .

Saturday, February 3, 2018

REMEMBER, WE ARE ALL NOTHING BUT KERNELS OF CORN IN THE DIGESTIVE TRACT OF LIFE.  SO IF LIFE SEEMS A LITTLE CRAPPY AT TIMES, DON'T WORRY. YOU'LL COME OUT OF IT IN ONE PIECE.


 
 
CORN BEFORE IT'S DIGESTED 
 
 
 
CORN AFTER IT'S DIGESTED

Thursday, February 1, 2018

Black Bean -and - Pork Chili -----------Slow Cooker

Hands-on Time   20 Mins      Total Time   7  Hours 20 Mins       Makes 6 to 8 servings
Fresh tomatillos look like small green tomatoes wrapped in thin papery skin. Remove skin, and rinse before chopping. If you can't find fresh, look for canned on the Latin aisle at the grocery.

3            tablespoons all-purpose flour 
2           teaspoons ground black pepper
 1-1/2   teaspoons ground cumin
 4-1/2   teaspoons kosher salt, divided 
3          pounds boneless country-style pork ribs, cut into 1-inch pieces
 1/4     cup vegetable oil, divided 
9         medium tomatillos, diced
 3        cups chopped poblano peppers
 2        cups diced white onion
 3/4     cup reduced-sodium chicken broth
 1-1/2    tablespoons dried oregano 
1-1/2     tablespoons chili powder 
3           garlic cloves, minced
 2         (15-oz.) cans black beans, drained and rinsed
 2         tablespoons plain cornmeal
 Chipotle Cream Garnishes: corn chips, lime wedges, fresh cilantro

1            Stir together first 3 ingredients and 2 1/2 tsp. salt in a large bowl; toss with pork. Sauté half of pork in 2 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes or until browned. Transfer to a 7-qt. slow cooker. Repeat procedure with remaining oil and pork.

 2            Stir tomatillos, next 7 ingredients, and remaining 2 tsp. salt into pork mixture. Cover and cook on LOW 8 hours.

3            Uncover and stir in cornmeal. Cover and cook on LOW 1 hour. Serve with Chipotle Cream. ( or your favorite garnishes)

Sunday, January 28, 2018

Video for MAN....Animals are crazy

 

 
Hi Man. Tell Mama the cheeseburger stuffed shells were great . They will go on my Canadian Winter Comfort food list. Enjoy the video
Love Aunt Jeannie

Thursday, January 25, 2018

Cheeseburger Stuffed Shells

       Prep : 20  minutes     total     1 hour     Serves  4
Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.

1                    tablespoon olive oil
1/2                 sweet onion, diced
2                   cloves garlic, minced
1                   pound  ground beef SAVE $
1                   teaspoon kosher salt
1                   teaspoon black pepper
1/4               cup ketchup
3                   cups grated cheddar cheese, divided
18                large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish

1                 Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.

2                 Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.

3                   Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)

4                      Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.

5                   Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.


6               Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.

Tuesday, January 23, 2018

Potato Pancakes

1         pound Yukon Gold potatoes, peeled and cut into 2-inch chunks 
Sea salt 
2         pounds baking potatoes
 1         large onion, finely diced
 2         large eggs, lightly beaten 
1         cup matzo meal 
1/2      teaspoon freshly ground
 white pepper
 Vegetable oil, for frying 
Applesauce,
 crème fraîche,
 smoked salmon,
 salmon roe and dill sprigs, for serving

 1        In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.

 2       Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.

 3       Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.

4       In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.

TIP :

The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.

Monday, January 22, 2018

Roasted Chicken & Lemon - Thyme

Rubbing a simple lemon-and-butter all over a whole chicken before roasting creates super juicy, flavorful meat and crisp skin. 

1/2            stick plus 1 tablespoon unsalted butter, softened
1-1/2        tablespoons thyme leaves 
3              tablespoons fresh lemon juice 
Kosher salt
 Pepper 
1          3 1/2-pound whole chicken, patted dry 1 lemon, quartered

 1      Preheat the oven to 450°. In a small bowl, blend the 1/2 stick of butter with the thyme and 2 tablespoons of the lemon juice. Season with salt and pepper.

2       Season the chicken cavity with salt and pepper and tuck the lemon inside. Spread one third of the lemon-thyme butter under the skin of the breasts and thighs. Rub the remaining butter all over the chicken and season with salt and pepper. 

3      Set the chicken breast side up in a large cast-iron skillet. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the chicken to a carving board and let rest for 10 minutes.

4       Meanwhile, skim off all but 1 tablespoon of fat from the pan juices. Stir in the remaining 1 tablespoon of lemon juice
and cook over moderate heat until hot, 1 to 2 minutes. Remove from the heat and stir in the remaining 1 tablespoon of butter. Season with salt and pepper. 

5    Carve the chicken and transfer to a platter. Spoon the pan sauce on top and serve.
Pairing:
Citrusy Sauvignon Blanc pairs nicely with this lemony chicken. Look for one from New Zealand.