Tuesday, July 29, 2014
4 Boneless Skin Chicken Thighs
2 tbsp corn starch
2 tbsp cold water
1 cup white sugar
1 cup soy sauce
1⁄3 cup cider vinegar
2 clove garlic, minced
1/2 tsp ground ginger
1⁄2 tsp ground black pepper
In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
Line a 9×13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice
Marinate the chicken for an hour mixture.
Heat oil in a skillet over high heat. Place the chicken on the pan (skin side down), sear for 1-2 minutes until the skin is browned. Remove from skillet.
Place chicken in a baking dish (skin side up). Bake in the preheated over at 400 degrees for 5 minutes.
Remove chicken from oven. Brush chicken with the remaining sauce from marinate. Bake the chicken for another 20 minutes or until no longer pink and juices run clear.
Wednesday, July 23, 2014
1 tablespoon butter
8 ounces fresh mushrooms, sliced
4 ounces red onion, chopped fine, 1 medium
10 ounces frozen spinach, thawed and drained
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces sharp cheddar cheese, shredded
In a large skillet, sauté the mushrooms and onions in the butter until tender. Remove from the heat and stir in the spinach. In a large bowl, whisk the eggs. Whisk in the cream, salt and pepper. Add the mushroom mixture and stir well. Stir in the cheese. Pour everything into a greased 10-inch pie plate. Bake at 350º 35-40 minutes or until set and lightly browned. Let stand 10 minutes before serving.
Saturday, July 19, 2014
When I want plump seasoned garlic tasting shrimp. shrimp scampi come to my thoughts. I like the way I serve it over ramen noodles. serve this to night and watch the smile on your family and friends faces.
1 lb large shrimp, peeled and deveined with tail on
2 clove garlic, minced
2 Tbsp butter
1/4 cup onion
2 Tbsp cream chicken soup
1/4 teaspoon fresh or dry parsley, chopped
Dash of cayenne pepper to your taste
1/4 teaspoon garlic powder
1 package of Ramen noddles
In a sauce pan melt butter on medium heat.(be sure not to burn). add onion and garlic saute until lightly cook.add shrimp cook until lightly pink. add cream chicken soup and garlic powder coat well and toss with shrimp.
Please don't over-cook the shrimp. add parsley on top and serve over cooked ramen noodles.
when you cook the ramen noodles, cook them without the season package. cook the the noodles dry not real wet. you want them like rice or pasta.
Monday, July 14, 2014
Meringue Cream Torte is considered the "lightest cake of all." In Mexico, the topping is usually whipped cream, which smoothes out and hides any dips and bumps in the torte. The combination is lovely with crushed berries. But for the holidays, it is also delicious flavored with a hazelnut-and-chocolate spread. For all of its fragility, the torte can be made in advance, cuts neatly, and holds its shape.
Meringue Cream Torte Recipe
This outstanding Meringue Cream Torte recipe and photo are from the Sunset Magazine, November 2003.
5 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 cup granulated sugar*
1 teaspoon pure vanilla extract
2 tablespoons hazelnut-flavored liqueur or cold espresso
2/3 cup chocolate-hazelnut spread**
1 cup whipping cream, divided
3/4 cup semisweet chocolate curls, optional
* Use superfine sugar because it dissolves faster than granulated sugar.
** Chocolate-hazelnut spreads, such as Nutella, are available in most supermarkets.
Preheat oven to 300 degrees F. Butter and flour an 8-inch cake pan with a removable rim at least 3 inches tall (such as a springform pan).
In a large bowl with a mixer on high speed, beat egg whites and cream of tartar until frothy. Continuing to beat at high speed, add sugar in a slow, steady stream; continue to beat until mixture holds stiff peaks, 8 to 12 minutes. Beat in vanilla extract. Check out my article on Making Perfect Meringues.
With a flexible spatula, scrape mixture into prepared cake pan; spread mixture out to edges of pan and smooth out top.
Bake approximately 25 minutes, until top is lightly browned and feels firm when gently pressed in the center. Remove from oven and let stand for 20 minutes (meringue may shrink a little as it cools).
To remove from pan, run a thin knife between meringue and pan rim, then remove rim. Carefully invert meringue onto a plate, then slide a long, thin spatula between pan bottom and meringue and gently lift the bottom off. Invert meringue again onto another plate so that it is right side up. Let cool completely.
In a bowl, whisk hazelnut liqueur into chocolate-hazelnut spread.
In another bowl, whip cream until it holds soft peaks. Stir about 1/4 cup of the whipped cream into the chocolate/hazelnut mixture until no white streaks remain. Fold chocolate mixture into remaining whipped cream, then whisk gently until mixture has a loose, spreadable consistency (take care not to overbeat or it will curdle).
With the spatula, spread chocolate-hazelnut cream around sides and over the top of the meringue. If desired, sprinkle chocolate curls over the cake. Chill torte uncovered for at least 1 hour, or cover with a large, inverted bowl (it should not touch the cream) and chill up to 24 hours. Cut torte into wedges to serve.
Makes 6 to 8 servings.
Sunday, July 13, 2014
Whole Done Chicken cut up ( seasoned baked chicken)
3 carrots, peeled and chopped
1 large onion, chopped
1/2 cup celery chopped
1 tablespoon bottled minced garlic
1 (4.5-ounce) can chopped green chiles
1 teaspoon ground cumin
1/8 teaspoon cayeane pepper
3 medium potatoes cut in hunks
1/4 cup chopped fresh cilantro (optional)
1 large tomatoes cut in hunks
salt and black pepper to taste
two tablespoon butter
2 cans cream chicken soup
Melt butter in a Dutch oven over low heat; add carrots and cook until tender while carrots cooking boil potatoes lightly raw. add onion, celery and garlic to carrots and than add potatoes. Sauté together. Stir in one can chicken broth add chicken,tomatoes,green chiles, cumin, and red pepper; bring to a boil over medium-high heat. Reduce heat add cans chicken cream of soup cover, and simmer 20 minutes or less.
Stirring frequently,Stir in cilantro, if you'd like.
The best part of the Turkey are the wings. My mother in-law makes the best smothered Turkey wings ever. She season them up with New Orleans spice and put them in the oven and set them on low and cook them about 4 hours until tender and then she add this gravy over them and cook one more hour.
4 large Turkey Wings
2 tbsp poultry seasoning
1 tsp thyme
2 tbsp cajun seasoning
2 tsp garlic salt
3 toes of garlic chopped
1 medium onion chopped
1 cup chopped celery
3 whole carrots cut in 1nch
2 cup water
2 cans 11 oz of CONDENSED cream of chicken soup
Rinse and Pat dry your turkey wings.
Season the turkey wings with all of the seasoning and be sure to season both sides of the turkey wings
place vegg in baking dish first and turkey wings on top.Place the turkey in a roaster pan or a baking dish.
Pour 2 cups of water in the roaster pan/baking dish, the cover the turkey with a lid, foil.
Bake the turkey wings on 350 F, for 3 hours.
Remove the turkey from the oven.
There will be a lot of broth at the bottom of the pan pour about 2 cups of the broth from the turkey dish into a large bowl.
Add the cans of cream of chicken soup to the broth, and mix until everything is well incorporated.
Pour the soup mixture over the turkey wings
Cover the turkey with the lid or foil, and bake on 350 for another hour.
And fixed the plates
Thursday, July 10, 2014
Man! Fried Chicken Livers with some great mashed potatoes with home made pan gravy with a hot biscuit sound real good about now...Only if you love them like I do.
I called that good eating and great soulfood coming from the south. Making dinner simple and using what you have in the kitchen to make a great meal.
1 Container of Chicken Livers and rinsed and clean livers by removing that green bags off them.
1 small cooked grill onions
Plain Purpose Flour
Organic Garlic Powder
Salt and Black pepper
Melt a heaping serving spoons full amount of bacon grease in a large skillet.
1 1/2 cup plain flour and lot of garlic powder, salt to your taste and black ground pepper place in in a large plate. it’s for dredge the livers.
Pour about 1/2 cup whole milk into a bowl and whisk in the egg.
Once the bacon grease is heated on medium to medium high, dip each chicken liver into the milk and egg mixture and then into the flour mixture. Coat well, shake off, and lay carefully into the bacon grease.
Cover with the splatter shield.(Cooking chicken livers love to pop and that hurt). Allow to brown thoroughly before flipping.
Add livers to gravy and cover lightly
Try them Just fried
Clean Livers by removing that green bags off them
Same recipe up above but used canola oil for frying..using a deep fryer.