Tuesday, November 29, 2016

Hasselback Apple Pork Loin

This recipe comes from 12 Tomatoes. I found it on Pinterest. You can find it Here  

Printable Version
2 pounds pork tenderloin                 2 tablespoons soy sauce
1 apple, thinly sliced                        1 tablespoon Dijon mustard
2 cups baby carrots                        1 tablespoon balsamic vinegar
2 cups baby potatoes                     1/2 - 1 tablespoon cinnamon
3 cloves garlic, minced                    Kosher salt and freshly ground black pepper, to taste
3 tablespoons honey

1. Using a knife, make a series of small, parallel cuts across the length of the pork loin and fill each cut with a thin apple slice.
2. Place carrots and potatoes in the bottom of the slow cooker, then place the apple-filled pork loin on top.
3. Whisk together honey, soy sauce, mustard, balsamic vinegar, cinnamon and minced garlic together in a small bowl, then pour over the pork and vegetables.
4. Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours.
5. Serve hot and enjoy!

Wednesday, September 21, 2016

Fried Okra

 okra mixed with the egg whites that have been whipped    okra with corn meal, salt, pepper, flour

okra that has been fried in 1/4 cup vegetable or Canola oil


1 egg white whipped to meringue consistency
3 cups okra cut in rounds
1/4 cup corn meal
1/8 cup flour
salt and pepper to taste


1. Cut your fresh okra in rounds and set aside.  
2. Whip your egg white to meringue consistency
3. Add salt and pepper, then add corn meal and flour.  Mix well to coat.
4. Heat 1/4 cup of Canola oil or vegetable oil in a iron skillet. When the oil is hot add the okra and fry until it is done to your liking.

Tuesday, September 20, 2016

Grazed Texas Sheet Cake Cookies

Found this on Facebook from 12 Tomatoes. We love the Texas Sheet Cake, so thought I would give these a try.  They are easy and good. I call that a good combination.

Printable Version
Ingredients for Cookies:
1 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cups semi-sweet chocolate chips, melted
1 large egg
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1`/2 teaspoon salt
Ingredients for Icing:
2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup milk
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. In a large bowl or mixer, cream together butter and sugar for 3-4 minutes, or until fluffy and lightened in color
3. Mix in egg, then once incorporated, add in vanilla extract.
4. In a medium bowl, mix together flour, baking soda and salt, then gradually add dry ingredients into the wet.
5. Fold in melted chocolate until just combined.
6. Using a tablespoon or small ice cream scoop, drop small spoonfuls of dough onto lined baking sheets.
7. Place baking sheet in oven and bake cookies for 9-10 minutes, or until just set on the outside, but still soft inside. (it took mine 9 min.)
8. Remove from oven and let cool completely.
9. While cookies are baking, make your icing by mixing butter, milk, cocoa powder, and vanilla extract together in a medium saucepan over medium heat.
10. Once melted and smooth, remove saucepan from heat and stir in powdered sugar until smooth.
11. Pour or drizzle icing over cooled cookies and let set.

Tuesday, September 13, 2016

P.F. Changs Spicy Cicken

We love P.F. Changs and we usually get lettuce wraps to share and this Spicy Chicken to share. I wanted to have the recipe so I could make it more often.  This is a really good knock-off.

Printable Version
2 teaspoons vegetable oil
2 tablespoons chopped garlic ( 3-4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1/2 cup vegetable oil
2 chicken breasts or 4 tenders
1/3 cup cornstarch
1. Make the suuce by heating 2 teaspoons vegetable oil in medium saucepan. Saute' the garlic and onion in the oil for a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
2. Dissolve 1/2 teaspoon cornstarch in 2 tablespoons water and add it to the sauce ingredients. Bring mixture to a boil and continue to simmer on medium/high heat for 3-5 minutes until thick and syrupy.
3. Heat 1/2 cup vegetable oil in a wok or medium saucepan over medium heat.
4. While the oil heats up, chop the chicken breast into bite-size pieces.  I like to chop the chicken while it is still a little frozen because it is easier to cut.  In a medium bowl, toss chicken pieces in the 1/3 cup cornstarch until well-dusted.
5. Saute' coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towel to drain. Pour chicken into a medium bowl, add sauce and toss well to coat the chicken. Serve immediately with rice on the side.

Monday, August 29, 2016

Mexican Fiesta Bowl

One of us has to have meat on the fiesta bowl. This is a really good recipe that I will make again and again.

1 avocado peeled, seeded, cut into 2" pieces
1 Tablespoon lime juice
1 cup cooked rice (I used farro), but brown rice would be great
4 cups lettuce
1 cup frozen corn kernels, defrosted
1 1/2 cups canned, rinsed and drained black beans
1 cup cherry tomatoes, cut in 1/2
1 medium jalapeno pepper, seeded and chopped
1/2 cup reduced fat oil and vinegar dressing
2 tablespoons sliced almonds
2 tablespoons chopped cilantro
Peel avocado and remove the seed. Cut into 2" pieces. Place kin a bowl and toss with the lime juice. Cook the rice according to instructions on box. Divide the lettuce between two large bowls. Spoon corn on one side of the lettuce, black beans on another side, tomatoes on a third side, and black beans on the remaining side. Place the avocado in the center. Mix the jalapeno pepper and dressing together in a small bowl and drizzle over the corn, black beans, and tomatoes. Sprinkle the almonds and cilantro on top.

Saturday, August 20, 2016

Black Bean Burger

These black bean burgers are really good.  I cut the recipe in 1/2 and made 4 nice size burgers.  I liked frying them in olive oil and butter because it gave it a crispness and flavor that I loved.  I also added about 5 cremini mushrooms chopped really fine.
This is Ree Drummond's recipe. I found it on facebook. You can find her recipe Here

Printable Version
2 cans (14.5 oz. each) black beans
1 cup Seasoned breadcrumbs
1/4 cup grated White onion
1 whole egg
1/2 teaspoon Chili Powder
Salt and Pepper
Hot Sauce (she used Choloula)
8 slices Swiss Cheese (I used Havartii)
Olive Oil, for frying
Butter for Frying and Grilling
4 Whole Kaiser Rolls or Good Hamburger Buns
Mustard or Mayonnaise
Sliced Tomato
Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them.  ( I used a food processor and just pulsed) Keep mashing until they are mostly broken up, but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.

Heat a tablespoon of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the bean mixture into patties slightly larger than the buns you are using. The patties will not shrink when they cook. Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them and place sliced cheese onto each patty, and continue cooking for another 5 minutes. Place a lid on the skillet to help the cheese melt if needed.

Grill the buns on a griddle with a little butter until golden if desired. Spread the buns with mayonnaise and hot sauce or mustard. Place the cheese patties on the buns. Top with lettuce and tomatoes.

Friday, August 19, 2016

Puffed Pancakes in Muffin Tins

 I found this recipe in the Austin American Statesman. You can read it Here The recipe calls for making blueberry compote, but I made mine savory. I cut the recipe in half because I was just making 6. Since I was making them savory, I did not add the vanilla or cinnamon.
Printable Version
1 cup flour
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon salt
Pinch of ground cinnamon or nutmeg, 2 tablespoons unsalted butter
Preheat oven to 400 degrees F.
In a medium bowl, whisk together flour, eggs, milk, vanilla, and salt until smooth. Add cinnamon or nutmeg if desired. Set aside to rest for 10 minutes. This allows the flour to fully absorb the milk and eggs.
Cut each tablespoon of butter into 6 equal pieces and place a piece in 6 or the 12 muffin cups, spacing them in every other cup; repeat with the second pan. Place pans in the oven until the butter melts, about 1 minute.
Measure 1/4 cup of batter into each buttered cup. (about 2/3 full)  Place in the oven and bake for 20 minutes.Once out of the oven, the puffs will immediately begin to deflate, forming a cup for the blueberry compote. Run a knife around the edges to remove, then fill and serve immediately.
Bacon/Mushroom filling
Cut two slices of bacon in small pieces, Fry in a skillet until almost crisp. Add about 4-5 mushrooms cut in small pieces. Dice one green onion and place in the pan. I added about 1 tablespoon of flour and cooked for about 1 minute.  Add about 1 cup of milk to make a gravy. Fill your cups and enjoy.
Blueberry Compote
2 cups fresh or frozen blueberries, divided
3 tablespoons water,
2 T. sugar
Zest of 1 lemon or 2 teaspoons lemon juice
Cook in a medium saucepan, combine 1 cup blueberries, 3 tablespoons water, sugar and lemon zest or juice. Cook over medium heat for 10 minutes, stirring frequently, until the berries start to break down. Add remaining blueberries and cook for 5 additional minutes. Serve warm or at room temperature.

French Bread

I only made one loaf, so I cut this recipe in 1/2.

2 cups warm water
2 packages of yeast
1 teaspoon sugar
2 teaspoons salt
4 1/2 - 5 cups bread flour
Dissolve yeast in water. Add salt and sugar. Add flour until it forms soft dough, not sticky. Knead with a dough hook 4 minutes. Then knead 4 minutes by hand. Spray a large bowl with cooking spray. Place dough inside, turning once to coat. Cover and let rise 1 hour or until double. Punch down and cut in 1/2. Form into 2--12" loaves. Cover with a damp cloth and let rise 30 minutes. Cut diagonal marks down the length of the loaf.  Bake 450 degrees F. 15 minutes. For crusty bread put 1/4 cup of water on the bottom shelf.

Margarita Pie

This recipe comes from Son Beverage Company. They sell the Margarita Mix. Elizabeth Miller created this recipe. I used a chocolate ready made crust.

1 prepared 10 inch graham cracker crust
1 (14 oz.) can sweetened condensed milk
2 whole eggs
1 egg yolk
1/3 cup Jell-Craft Blue
Agave Mix
1/3 cup Sour Cream (or Greek yogurt)
Juice and Zest from 2 limes
1 teaspoon sea salt
Whipped Cream for topping
Preheat oven to 350 degrees F. Mix all ingredients together except for the sea salt and whipped cream. Pour mixed ingredients into the pie crust. Bake for 20-30 minutes, until the pie is set.  Sprinkle sea salt on top of the pie immediately out of the oven.  Let cool on a wire rack, then place in the refrigerator until ready to serve. Add a dab of whipped cream to each slice or spread over the whole pie.  I piped it on using a star tip and pastry bag.

Sunday, July 31, 2016

Beef Algondigas

Another great recipe from Blue Apron. I googled the Albondigas Spice blend and McCormic makes a spice blend that I would probably try to find for when I'm not getting Blue Apron with all the ingredients provided.

Printable Version

10 ounces ground beef
1 small baguette
2 cloves garlic
1 tomato
1 Yellow onion
2 yellow summer squash or 1 yellow squash and 1 zucchini

2 teaspoons Albondigas Spice Blend
(1/2 teaspoon smoked Paprika, 1/4 teaspoon ground Cinnamon, 1/4 teaspoon ground Coriander, 1/2 teaspoon dried Oregano and 1/2 teaspoon dried Basil) if you want to make your own spice blend.
2 Tablespoons Golden Raisins
2 Tablespoons Tomato Paste
1/4 cup Panko Bread Crumbs
1. Prepare the ingredients:  Preheat the oven to 450 degrees F. Wash and dry the fresh produce. Peel and small dice the onion. Peel the garlic; mince 1 clove, leaving the remaining clove whole. Half the 2 squash lengthwise; cut into 1/2 " pieces on an angle. Pick the parsley leaves off the stem; discard the stems and finely chop 1/2 the leaves. keeping the remaining leaves whole. Cut about 15 cherry tomatoes in 1/2. Half the baguette.
2. Cook the aromatics:  In a medium nonstick skillet, heat 2 teaspoons olive oil on medium-high heat. Add the onion and 1/2 of the minced garlic; season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until softened and fragrant. Add the spice blend; season with salt and pepper. Cook, stirring frequently 30 seconds to 1 minute, or until well combined. Transfer to a large bowl. Rinse and wipe out the pan.
3. Cook the squash:  In the same pan, heat 2 teaspoons of olive oil on medium--high heat. Add the squash, season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until lightly browned and softened. Add remaining minced garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl; set aside in a warm place. Wipe out the pan.
4. Form the meatballs: Add ground beef, raisins, breadcrumbs and chopped parsley to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, for the mixture into 12-14 equal-sized meatballs. Transfer to a plate.
5. Cook the meatballs and make the sauce:  In the same pan, heat 2 teaspoons of olive oil on medium-high heat. Add the meatballs; cook, turning occasionally, 5-7 minutes, or until browned on all sides. Transfer to a plate. Carefully drain off and discard the dripping, leaving any browned bits to the pan. Add the tomato paste; and diced tomatoes, and 1/2 cup water and browned meatballs; season with salt and pepper. Cook stirring occasionally and scraping up any brown bits. Cook 5-7 minutes or until meatblls are thoroughly coated and cooked through. Remove from heat.
6. Make the Baguette:  Place the baguette on a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 10 minutes, or until golden brown. Remove from the oven. When cool enough to handle, rub the toasted baguette with the whole garlic clove.
7. Plate:  Divide the cooked meatballs and sauce and cooked squash between 2 dishes. Garnish with the whole parsley leaves. Serve the baguette on the side.

Saturday, July 30, 2016

Spicy Pozu-Glazed Catfish

My daughter gave me a weeks worth of Blue Apron meals.  You get three meals per week and this is the first one we tried.  It was really good. I will try to reproduce the recipe for you here.

Printable Version
2 catfish filets
3/4 cup White Basmati Rice
3 cloves Garlic
2 Scallions
2 Zucchini
3 Tablespoons peanuts
2 Tablespoons Ponzu Sauce (recipe follows)
2 teaspoons Black and White Sesame Seeds
1- 1" piece Ginger
1 Tablespoon Sesame Oil
Recipe for Ponzu Sauce- glaze for fish
1 Tablespoon green onions
3 Tablespoons lemon juice
2 Tablespoons rice wine vinegar
2 Tablespoons soy sauce
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon fish sauce
1. Wash and dry the zucchini. Peel and mince the garlic. Roughly chop the peanuts. Peel and mince the ginger. Cut the zucchini into 1/2 " thick rounds. Cut off and discard the root ends of the scallions: thinly slice the scallions, separating the white bottoms and green tops. In a bowl, combine the ponzu sauce, white part of the scallions, 1/2 Tablespoon sesame oil.
2. Make the garlic rice: In a small pot, heat 1 teaspoon olive oil on medium-high heat. Add garlic, salt and pepper to taste. Cook, stirring occasionally, 1-2 minutes or until fragrant. Add the rice, a pinch of salt and 1 1/2 cups of water. Heat to boiling on high . Once it is boiling, cover and reduce the heat to low. Cook 12-14 minutes until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3. Make the ginger peanuts - topping
Heat 1 teaspoon of olive oil on medium-high heat . Add peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.
4. Cook the zucchini:
Heat 2 teaspoons of olive oil in same pan. Add the zucchini in a single and even layer; season with salt and pepper. Cook 2-3 minutes, or until browned and fragrant. Transfer to a medium bowl and add all but a big pinch of the sesame seeds. Toss to combine and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan.
5. Cook and glaze the catfish;
Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high heat. Add the seasoned fillets and cook 4-6 minutes on the first side, or until lightly browned. Flip and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2-3 minutes, or until thoroughly coated and cooked through. Remove from heat.
6. Plate your dish:
Divide the garlic rice between two dishes. Top with the glazed catfish fillets and cooked zucchini. Garnish with the ginger peanuts, green tops of the scallions and remaining sesame seeds.

Tuesday, July 26, 2016

Ranch House Pork Chops with Parmesan Mashed Potatoes

I love crock pot meals where you can put it in and forget about it until dinner.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves 
roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Friday, July 1, 2016

Caprese Stuffed Avocados

The first time I made this, I made it just like the recipe, but forgot to take a picture.  The next time I cut the avocado in strips. This time, I skipped the avocado. It was good all three ways.  Yes, I have made this 3 times in a week. 

2 avocados, but in half, stone and skin removed
1 cup salad greens
1 cup tomatoes, diced
1/2 cup fresh mozzarella, diced
2 tablespoons basil pesto
2 tablespoons balsamic reduction
1. Plate the avocado on top of the salad greens and top with the mixture of the tomatoes, mozzarella, and pesto followed by a drizzle of the balsamic reduction.
Note: To make the balsamic reduction, simmer balsamic vinegar until it reduces to 1/2. Allow to cool before using.

Monday, June 13, 2016

Moo Goo Gai Pan

We used to eat moo goo gai pan in a little Chinese Restaurant in the Clear Lake area. It was so good.  They fried their chicken pieces. I don't think I ever tasted it that way since then. So I varied the recipe by coating the chicken with bread crumbs and frying it first. This is not necessary if you want to just pan fry it.

Printable Version
2 chicken breasts - cut in bite size pieces
2 T canola oil
2 T sesame oil
1 cup mushrooms - sliced
1 small red bell pepper cut in strips
3 green onions - chopped
1/2 teaspoon ginger- minced
1/2 teaspoon garlic
2 cups snow peas - strings removed
1 1/2 cups chicken stock
2 T cornstarch
2 T soy sauce

Heat oils in skillet. Add chicken and cook fully. Remove chicken and reserve. Add mushrooms and peppers to pan. Cook 2 minutes. Add green onions and ginger. Cook 1 minute. Add snow peas and broth to pan. Bring to a boil.    Mix soy sauce and cornstarch together in a measuring cup and add to mixture. Return to a boil Return the cooked chicken. Serve over rice.

Friday, June 10, 2016

The Best Strawberry Cake Ever

found this recipe Here


1 (18.25 ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin (Jello)
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed- I could not find this so I used fresh strawberries with a little sugar to bring out the juices. Then I pureed them. Can't imagine it being any better.
4 large eggs
1/2 cup vegetable oil (I used Canola Oil)
1/4 cup water
Strawberry Cream Frosting ingredients:
1/2 cup real butter only softened
1 - (8oz.) package cream cheese, softened
1 (10 oz.) package frozen strawberries in syrup, thawed and pureed- again, I just pureed fresh strawberries with a little sugar
1/2 teaspoon strawberry extract I didn't have this, so used almond extract
7 cups confectioners sugar
Freshly sliced strawberries, for garnish, if desired


Preheat oven to 350 degrees F. Lightly grease 2 round cake pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. For the frosting:
Beat butter and cream cheese at medium speed until creamy. Beat in 1/4 cup of the strawberry puree and strawberry extract. (The rest of the puree is left over but can be used in smoothies or on ice cream for a delicious treat.) I didn't have this problem since I used fresh strawberries and sugar to puree just enough for 1/4 cup.
Gradually add the confectioners sugar and beat until smooth. Spread frosting in between layer and on top and sides of cake. Garnish with fresh strawberries, if desired.

Lazy Bolognese

I found this in my recipe file and have no idea where it came from originally. It certainly was not me. You could certainly use turkey meat, but I used ground beef. The recipe calls for 1/2 teaspoon of red pepper flakes. If you don't like spicy, feel free to use less, but you knew this and don't need my permission to cut down on the heat.

Printable Version

1 pound ground beef
1 small onion
1 garlic clove, minced
salt and pepper to taste
1 Tablespoon tomato paste
1 teaspoon sugar
1- 28 oz. can diced tomatoes
1 pound tubular pasta
1/2 teaspoon red pepper flakes
1 teaspoon fennel seeds
1/4 cup dry red wine
8 shakes of dried oregano
Fresh Parmesan cheese


Add ground meat to the skillet. Add onion and cook until meat is no longer pink. Add garlic, red pepper flakes, salt, and pepper.  Cook 2 minutes longer. Add tomato paste, fennel seeds, sugar and wine. Sir. Raise heat to medium/high and cook 5 minutes. Most of the liquid will be absorbed. Stir in canned tomatoes and oregano. Bring to a boil. Turn heat to low and simmer 30 minutes. Toss drained pasta with sauce and serve topped with Parmesan cheese

Wednesday, June 8, 2016

Lettuce Wraps

We love the lettuce wraps from P.F. Changs, so I was all about trying to find a recipe that was similar.  I think this is close and really good.  Those green beans are from our community garden that we are enjoying so much.


1 pound ground chicken ( I used ground turkey)
1/2 onion, minced
salt and pepper
2 garlic cloves, minced
1 inch of ginger, peeled and grated
1 Tablespoon sesame oil
1/2 can water chestnuts, minced
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon peanut butter
1/2 Tablespoon Honey
1 Tablespoon + 1 teaspoon rice wine vinegar
2 teaspoons chili garlic sauce
1/4 cup peanuts
10-12 lettuce leaves, rinsed and patted dry
Brown meat, onion, salt and pepper. Add garlic and ginger. Combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper in a small microwavable dish. Microwave 20 seconds. Add to meat and mix well.  Add green onion and water chestnuts.
Cook an additional 1-2 minutes. Sprinkle with chopped peanuts. Serve with cold lettuce leaves.

Beef Stroganoff over Buttered Noodles

You can find the recipe on the link  Here
 I had some left-over rice that I used instead of buttered noodles, but next time, I will try the noodles.


3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles


Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
Recipe courtesy of Tyler Florence

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/beef-stroganoff-over-buttered-noodles-recipe.html?oc=linkback

Sunday, May 22, 2016

Best-Ever Crab Cakes

I found both of the recipes on Pinterest. You can find it Here I also found the recipe for fried onion rings on Pinterest, Here

I did not allow the crabcakes to rest for 1 hour.  I made 1/2 of the recipe and they were delicious.  This will be repeated at the Edwards' house.

Ingredients for the Crabcakes

Crabcakes/Onion Rings
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
large eggs, lightly beaten
1 pound lump crabmeat, picked
2/3 cup panko
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons butter


Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes
1. Whisk together first 5 ingredients in a bowl. Gently stir in crab, panko, and parsley. Shape mixture into 12 (3-inch) patties, pressing gently to flatten. Place patties on a baking sheet; cover with plastic wrap. Refrigerate 1 hour.
2. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add 6 patties to pan; cook 2 1/2 minutes on each side or until golden brown. Remove crab cakes from pan; repeat with remaining 1 1/2 tablespoons butter and remaining 6 patties.

Ingredients for the onion rings

1 vidalia onion
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 cup flour
1 egg
1/2 cup milk


Peel and cut the onion into slices and then separate into rings. I like them fairly thin.  Mix the flour, garlic powder, paprika, salt, and pepper in a shallow pan, like a cake pan. Beat the egg and milk in a separate shallow pan.
Dip the rings in flour, then egg/milk mixture and then back in the flour.  I fried mine in a fry daddy, but you could also use a cast iron skillet with plenty of oil. When cooked to desired golden brown, place on paper towels to drain and lightly salt. 

Friday, May 6, 2016

German Chocolate Cake with Butterscotch Icing

I wish you could have seen this cake about 30 minutes before I took this picture. I had decided not to publish because the top layer kept falling. It was an ugly sight.  Fortunately, this makes a ton of icing. It set up while in the refrigerator and I was able to
move it. Not beautiful, but acceptable, and it tastes great. Just don't make it the first time for a bake sell. You can find the recipe
Here  The ( ) are my notes.

Printable Versio

Wednesday, April 20, 2016

Crock Pot cracked Chicken

You can find the recipe Here
So easy, but oh so GOOD


  • 2 lbs boneless chicken breasts
  • 2 (8 oz) blocks cream cheese
  • 2 (1 oz) packets dry Ranch seasoning
  • 8 oz bacon, cooked crisply and crumbly
  1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Serve warm.
  6. This would be great on a sandwich or on a baked potato. 

Stuffed Poblano Peppers

These are really good. I have made them before, but it has been a while.  

Printable Version

Stuffed Poblano Peppers

1 (1-lb) pkg. spicy breakfast sausage
6 large poblano peppers
1 cup hot cooked rice
1 cup cooked or canned pinto beans ( or black beans) rinsed and drained
1 ½ cups shredded Mexican cheese blend
Salsa, sour cream (optional)

1.  Preheat grill to medium-high (350 to 400).  Meanwhile cook sausage in nonstick skillet over medium-high heat 10 minutes, stirring often, until sausage crumbles and is no longer pink.  Drain and set aside.

2.  Grill peppers 5 minutes per side or until charred.  Cool slightly.  Place peppers in large resealable plastic bag; seal and let stand 5 minutes to loosen skin.  Remove charred skin.

3.  Cut a 3-inch slit lengthwise into each pepper.  Leave tops intact.  Remove seeds.  Set peppers aside.

4.  Stir together sausage, rice, beans and cheese.  Spoon evenly into peppers.  Arrange peppers on aluminum foil-lined baking sheet.  Grill, covered, 5 minutes or until filling is thoroughly heated and cheese melts.

5.  Top with salsa and sour cream, if desired.


I did not use the outside grill for any of this.  Put the peppers in the oven and broil until each side of the pepper is charred.

Spray the foil-lining in #4 with Pam to prevent from sticking.  Put in the oven at 350 and heat until thoroughly heated and cheese melted.

Tuesday, April 19, 2016

Skillet Chicken with Roasted Carrots

I have an app on my phone called MYFitnessPal. They send me exercises, recipes, and hits to loose weight. This is the one for today.  I loved it. It is only 377 calories. I used chicken tenders, so I probably didn't have a whole chicken breast. This is how I adapted it for two people.

Printable Version Ingredients:
1 tablespoon olive oil
4 (6 ounce) skinless, boneless chicken tenders
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup baby carrots
2 small red potatoes, halved (I used medium size potatoes and cut them in quarters
1 tablespoon chopped fresh thyme
1/2 lemon, thinly sliced and seeded
1 cup whole milk
1 tablespoon flour 1 teaspoon lemon zest
1/2 cup chicken stock
1/3 cup fresh flat-leaf parsley

Preheat oven to 425 degrees F.
Place a large skillet over medium-high heat. Add oil, swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to skillet. Cook 5 minutes on one side and 2 minutes on the other side. Remove chicken from pan. Place potatoes and carrots, cut side down, in pan. Sprinkle with thyme. Place pan in oven and bake 10 minutes. Return chicken to pan and top with lemon slices. Bake for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate while you make the sauce. Combine 1 cup milk, flour, and lemon zest in a bowl. Return pan to medium-high heat. Do not wipe out pan. Add flour mixture to pan. Allow to thicken and scrape the bottom to loosen brown bits. Cook until thickened. Add chicken stock and cook until desired thickness. Add remaining salt and pepper. Add the chicken and vegetables to the pan. Sprinkle with parsley. I cooked an additional 3 minutes because my potatoes weren't done.

Friday, March 25, 2016

Cinnamon Apple Dutch Pancake

A friend posted a similar pancake on Facebook, but you can't save it unless you share.  I went on Pinterest and typed in Apple pancake and found this one:  Cinnamon Apple Dutch Baby Pancake It is really good. I could have eaten the WHOLE thing, but I only allowed myself 1/4. I get 10 points for being disciplined. I saved this under breakfast, but it was be great for dessert or dinner.

Printable Version
4 tablespoons butter
3 medium size Gala apples, sliced thinly--I only used one, and it was a Jazz 
3/4 cup flour
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon sugar
4 eggs
Cinnamon Topping
1/2 cup sugar
2 teaspoons cinnamon
Preheat oven to 400 degrees F
Place butter into a 12" cast iron skillet and melt butter
Place apples into the skillet with the butter and cook on low heat for about 5 minutes, to soften the apples.
Combine flour, baking powder, sugar, salt, milk and eggs in a separate bowl.
Pour pancake mixture over the apples and bake for 20-25 minutes. It will be golden brown, puffed, and OH SO GOOD! I sprinkled with powdered sugar.  Jud added some syrup, but it didn't need a thing.

Tuesday, March 22, 2016

Red Velvet Cake

                                                       I have been making this cake for years, but couldn't find it on                                                       

my blog when I was ready to make it. So here it is. It is a favorite

at our house.

Printable Version
1 1/2 cups Crisco
1 1/2 cups sugar
2 tablespoons cocoa
1/2 teaspoon salt
1 tablespoon vanilla
2 eggs
2 1/2 cups sifted flour
1 teaspoon vinegar
2 oz. red food color (I used 1 oz.)
1 cup buttermilk
1 teaspoon butter flavoring
Used 2 - 9" cake pan that have been sprayed and floured or 3 8" pans
Cream Crisco, sugar and eggs. Add flour, cocoa, salt, vanilla, and buttermilk.  Fold in red food color, baking soda and vinegar.  Bake 350 degrees - 30 - 35 minutes.
1 cup milk
1/4 cup flour

1/4 teaspoon salt
2 teaspoons vanilla
1/2 cup Crisco
1 stick butter
1 cup granulated
It is very important to follow the directions
Cook milk and flour over low fire to pudding stage. Allow the pudding mixture to cool completely. While it is cooling, cream butter, Crisco, sugar, salt, and vanilla. Add this mixture to the cooled pudding mixture and beat like crazy.  You want the sugar to dissolve.  You can taste it to make sure there is no grit from the sugar. If you add the butter before the mixture is cooled, it will melt and make a mess. I know this from experience.

Chloe's Olive Hummus

I found this in my recipe box and don't know where it came from originally. I assume it was Chloe.  I substituted the Kalamata olives for sun dried tomatoes.

1 - 15 oz. can garbanzo beans - rinsed and drained.  I also took the skin off the beans.
1/4 cup pitted green olives
1 small garlic clove
1/4 cup kalamata olives (I used about 3 sun dried tomatoes in oil)
1/4 cup extra virgin olive oil
2 Tablespoons tahini
3 tablespoons lemon juice
1 Tablespoon Balsamic vinegar
1/4 teaspoon salt
Place all ingredients in a food processor and puree. Serve. It keeps 1 week in the refrigerator

Dirty rice with Smoked Sausage

This is a dish I found of Pinterest

2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Printable Version

Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.

Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

Recipe courtesy of The Neelys

I used chicken sausage instead of pork sausage.