Wednesday, October 30, 2019

Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover, Black

Frontier Rustic / Roasted Salmon

This rustic and savory seasoning gives the salmon just enough kick

1 tablespoon paprika
1 teaspoon cayenne
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons lemon pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 LB Salmon filet, cut into 4 pieces

1/4 cup canola oil, 2 table butter and 1/3 cup sesame seeds cooked together until golden brown in a pan.

Mix all dry ingredients in a bowl. Preparing Salmon Make angled cuts on the skin side of the salmon at 1 inch intervals. The cuts should not go deeply enough to go through the skin .

Place salmon in pan with the sesame seeds SKIN DOWN COOK. FIVE MINUTES. ADD PAN TO THE OVEN ON BROIL FOR 5 MINS.


Saturday, October 26, 2019

Sweet Savory Meat loaf


1 cup panko breadcrumbs
1Table onion Powder  2 lb ground beef (mince) , preferably not lean
2 eggs
3 garlic cloves , minced
1 tsp Worcestershire Sauce
1/4 cup tomato ketchup
2 tsp dried parsley or basil
1 tsp dried thyme
2 beef bouillon cubes , crumbled
1 tsp black pepper


1/2 cup tomato ketchup
2 tbsp cider vinegar
1 tbsp brown sugar , lightly packed
Glaze: Mix together in a small bowl. Set aside.

Meatloaf: Preheat oven 350F.
Place breadcrumbs in a very large bowl and onion powder. Mix so the breadcrumbs are all wet.
Add remaining ingredients. Mix well using your hands. Form into a loaf shape.
Transfer into loaf tin. Brush generously with glaze, using about 1/2.
Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze.pour off excess fat
Bake for a further 30 minutes. Remove from oven.
Stand for 10 minutes before turning out and cutting into thick slices.


Sunday, October 20, 2019



1/4 cup vegetable oil (not required if air popping with a popcorn maker)
1/3 cup popping corn (10 cups popcorn, Note 1 for lighter caramel coverage)
1 stick butter
1 cup brown sugar , packed
1/2 cup light corn syrup
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp baking soda
Heat oil in a large pot over medium heat.
Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
Preheat oven to 110°C/230°F.
Melt butter in a saucepaan over medium heat.
Add sugar, corn syrup and salt. Stir until just combined.
When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.
Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
Spread popcorn on 2 baking trays.
Bake for 30 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel.
Remove from oven, leave to cool. Gently break into pieces and serve.

Friday, October 18, 2019

Smothered Chicken

I Will Post Recipe 10/20/19

Chicken Vegetable Ramen Noodles


1 tablespoon oil
7oz chicken , sliced (thigh, breast)
2 garlic cloves , minced
2 ramen or instant noodle cakes , discard seasoning
7oz pre shedded Coleslaw mix , cabbage and carrot
3 green onion stems , cut into 5cm/2" lengths
1 heaped cup beansprouts
1 cup water


1tablespoon light soy sauce
1tablespoon fish Sauce
1 tablespoon Chinese Cooking Wine or Mirin
2 tsp sesame oil , toasted


Mix Sauce in a bowl.
Heat oil in a large skillet over high heat. Add garlic, cook 10 seconds.
Add chicken and cook until mostly changes from pink to white, then add Sauce.
Cook for 1 minute, then add Coleslaw mix and white part of green onions.
Cook for 1 1/2 minutes until cabbage wilts, then push everything to the side to make room for the ramen

Add water then squidge the ramen cakes in side by side.
When water simmers, leave for 45 seconds. Flip, then leave for 30 seconds.
Loosen noodles, add bean sprouts and green onion, then toss energetically for 1 1/2 - 2 minutes until sauce reduces and coats noodles.
Serve immediately!

Friday, October 11, 2019

Sweet Cake Cornbread

1 Box white  cake mix
1 cup self rising white cornmeal
3 eggs
1/4 cup sugar
Two 1/4 cups corn oil
About 1 cup milk
1 stick Butter room temperature
Combine cake mix cornmeal and sugar together in a bowl
Adding eggs and  1/4 oil adding little at a time milk
Add butter and the other  1/4 oil
Add the mix to a pan with oil
Bake in a 395 degree oven until done about 15 mins

Jump To Video

Monday, October 7, 2019


6-ounce bags fresh baby spinach
4 pounds white-skinned potatoes, peeled, cut into 2-inch pieces
1/2 cup (1 stick) butter
3 cups grated Gruyère cheese (about 12 ounces) ADD MORE CHCHEESE  OF YOUR CHOICE

Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. ADD BUTTER TO POT Return potatoes to pot and mash until almost smooth ADD CHEESE AND ADD SPINACH ADD MORE CHEESE ON TOP AND COOK. UNTIL SPINACH IS DONE ON LOW HEAT

Tuesday, October 1, 2019

Chicken And Dumplin Stew

Dumplings | How to Make Perfect Dumplings Stews …

3 ½ pounds chicken thighs cook with 6 cups water or broth and add

3 celery stalks (trimmed and cut into 1/2-inch pieces, about 2 cups

3 medium carrots (peeled and cut into 1/2-inch pieces, about 2 cups)

1 large onion (roughly chopped, about 2 cups)

1/2 teaspoondried thyme or rosemary cook 1 hour

After 1 hour
1/2 cup flour and Skim off 1/2 cup any chicken fat that appears on top of the stock and reserve in a bowl. Combine the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.

Adding 1/2 peas (frozen, thawed) or flat green beans


1/2 cup buttermilk
2 eggs
2 cups self-rising flour
1/2 teaspoon dried thyme or rosemary
1/4 oil

Stir in buttermilk and self-rising flour, eggs, oil and herb until almost entirely incorporated; do not overmix.
Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes.