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Wednesday, July 23, 2014

MUSHROOM & SPINACH QUICHE


1 tablespoon butter
8 ounces fresh mushrooms, sliced
4 ounces red onion, chopped fine, 1 medium
10 ounces frozen spinach, thawed and drained
5 eggs
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.

Monday, July 14, 2014

Meringue Cream Torte



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.

Ingredients:

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.


Preparation:

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

Stew Chicken And Vegetables


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.

Smothered Turkey Wings





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

Turkey Wings



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

Fried Chicken Livers & Mashed Potatoes


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.

Simple Recipe


1 Container of Chicken Livers and rinsed and clean livers by removing that green bags off them.


1 Egg

1 small cooked grill onions

Plain Purpose Flour

Organic Garlic Powder

Salt and Black pepper

Bacon Grease/Drippings

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 cooked grill onions

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.

Monday, June 30, 2014

Creole Chicken Sausage Gravy


Simple and easy and taste really good over some homemade biscuits. bring some New Orleans favors into your breakfast table....Creole Chicken Sausage Gravy over biscuits.

Easy Biscuits Recipe

2 1/4 cups self rising flour

1/2 cup cold butter softened

1 1/4 cups cold buttermilk

all-purpose flour for dusting

melted butter (for brushing the baked biscuits)

Preheat the oven to 450F. Grease a baking sheet.

Place the flour in a large bowl. Add in the butter, and using a pastry cutter or a fork, cut the butter in until crumbly. Cover and place in the refrigerator for 10 minutes. Add in the buttermilk slowly and stir just until combined.

Turn the dough out onto a surface lightly dusted with flour. Knead the dough 3 or 4 times, adding flour as needed to prevent sticking. Pat the dough into a rectangle about 3/4 inch thick. Fold each side over to the center, as if folding a letter. Repeat 2 more times, beginning with patting the dough out.

Pat the dough out 1 more time until it is about 1/2-inch thick. Cut into circles with a biscuit cutter dipped in flour. Place on the prepared baking sheet. Bake for 12 to 15 minutes, until lightly browned. Remove from the oven and brush with melted butter.


Creole Chicken Sausage Gravy

1/4 pound Chicken Sausage

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups milk

dash pepper flakes

dash cayenne pepper

Brown the sausage in a medium skillet over medium heat, breaking it up as you are cooking it. Stir the flour into the sausage and sausage grease. Add in the salt and peppers. Cook, stirring constantly, until the flour is slightly browned. Slowly pour in the milk, stirring constantly with a whisk to prevent lumps. Lower the heat to low and cook, stirring until thickened. When some overage ... Add to Mashed Potatoes

Creole Chicken Sausage Gravy And Mashed Potatoes