Friday, September 19, 2014

Mexican “Lasagna” Enchiladas Casserole

I like to spread some soul around... like these Mexican Lasagna Enchiladas Casserole. I found this recipe and make a little changes.... I think you will like it.

*Sprinkle Corn Tortillas with chili powder and cumin powder after Frying them.

1 tablespoon oil

1/2 medium onion diced

1 pound lean ground beef

salt to taste

1 tablespoon chili powder

1 tablespoon cumin powder

1/2 teaspoon oregano

1/4 cup beef broth

1 poblano pepper

1 (3.8 ounce) can sliced black olives, drained

1/2 pound grated cheddar cheese

1/2 pound grated jack cheese

2 (10 ounce) cans prepared enchilada sauce or chili sauce or cream chicken soup (add one can of water to both cans of soup mixed well creamy).

10 (6-inch) corn tortillas

1/4 cup oil for frying tortillas

Heat the oven to 375

Heat the oil over medium heat in a large frying pan, when hot add the ground beef and the onions, cook, breaking apart the meat with the back of your spoon, until it is just cooked and the onions are soft. Add the salt, chili powder, cumin and oregano. Stir well then add the water or broth and let it simmer until the liquid has evaporated.

While the meat mixture cooks, roast the poblano over an open flame or under the broiler. Place in a cover bowl and allow to steam for 15 minutes. Once it has cooled, remove the skin and seeds and roughly dice. Do not rinse the pepper as this dilutes it’s flavor, a little char left is fine.

While the pepper is resting, and the meat is cooking, heat 1/4 cup oil in a small sauté pan.

After frying each tortilla until crisp, but not browned or hard.Sprinkle Corn Tortillas with chili powder and cumin powder. Remove to paper towels to drain, continue until all have been cooked

Cover the bottom of an 8 x 8 x 2 baking dish with a thin layer of the enchilada sauce or thin layer chicken cream soup; place two whole tortillas on one side, slightly overlapping, cut one of the tortillas in half and place them one the other side, so the whole bottom is covered. Spread 1/3 of the meat mixture over the top, sprinkle 1/3 of the cheese over, and top with the poblano slices.

Make another layer of tortillas, (put the whole ones on the opposite side and the halves over what was the whole ones on the first layer); top with 1/3 of the meat mixture, 1/3 of the cheese and sprinkle the olives over the top. Pour some of the enchilada sauce to cover well or chicken cream soup.

Make a third layer with all four of the remaining tortillas, overlapping as needed. Top with remaining meat mixture and then the rest of the enchilada sauce, finishing with remaining cheese. Place in the oven and bake until the cheese is melted and it is bubbly hot, about 30 minutes. Remove from oven and allow to cool for 5 minutes before cutting and serving.

Wednesday, September 17, 2014

Rhoda Adams's Pies Story

Sally Browns Angel Biscuits

Try these Sally Brown Angel Biscuits they are so light and melted in your mouth goodness.... I just had to share with you her recipe.

Sally Brown’s Angel Biscuits


1/3 cup plus 1 tsp. granulated sugar
1/2 cup water
1 package instant dry yeast
5 cups all-purpose flour, more for rolling the dough
1 Tbs. baking powder
1 tsp. baking soda
2 tsp. salt
1 cup shortening
2 plus cups buttermilk
1/2 cup unsalted butter, melted
1/2 cup unsalted butter, melted for finishing
Coat a baking sheet with nonstick cooking spray and set aside.
Warm the water in a small saucepan. Stir in 1 teaspoon of sugar. Add the yeast and stir until dissolved. Allow the yeast to proof (bubble).
Sift the flour, remaining 1/3 cup of sugar, baking powder, baking soda, and salt into a large bowl. Cut in the shortening with a pastry blender until the mixture looks like coarse crumbs.
Add the buttermilk and the yeast mixture and stir until well mixed.
Turn the dough out onto a lightly floured surface and knead 3 or 4 times.
Roll the dough out until it is about ½ inch thick and cut into rounds with a 2-inch cookie cutter. Place on the cookie sheet, covered, and let rise until doubled in volume, about 45 minutes.
Preheat the oven to 400 degrees while the biscuits are rising. Bake the biscuits for 10-12 minutes, or until golden brown on top. Remove from oven and pour 1/2 cup butter that has been melted over the tops. Serve warm.


Stuff Chicken Breast With Quinoa

4 chicken Breast(bone in)
2 cups quinoa, cooked
1 cup fresh sweet corn
1 cup green apple, remove core and chopped
1 white onion, chopped
5 fresh sage leaves, chopped
2 garlic cloves, chopped
2 tablespoons extra virgin olive oil
1/4 cup maple syrup (glaze)
Salt and black pepper to taste.

In a large deep sided frying pan, add two tablespoons of extra virgin olive oil.  When pan is hot, add onions and apples. Saute until soft. Add corn and cooked quinoa to the pan.  Stir to combine all the ingredients. Season with salt and black pepper to taste. Leave half the stuffing aside for garnish. Set aside

Chicken Breast:
Drizzle extra virgin olive oil generously over the chicken (both sides) and rub with fresh sage and garlic.  Season well with salt and black pepper. Make a slit in the side of each chop. Stuff each chicken breast with stuffing.

Preheat oven to 450 F.

Heat a tablespoon of olive oil in a large skillet and sear pork chops on both sides until browned (3 to 4 minutes). Transfer pork chops to a large greased baking dish. Glazed the top of each chicken breast with maple syrup. Bake uncovered for 15 to 20 minutes or until cooked. Glaze chops throughout cooking time. Turn chops over halfway and continue glazing until all the maple syrup is used up.

You can also use pan drippings to glaze the chicken breast because that's where all the great flavor is and color. Remove from heat and allow to rest before serving.

In a large serving platter, cover the bottom with stuffing and arrange chicken breast on top.  Glaze the chicken with pan drippings and garnish with fresh sage or herbs of your choice.

Tuesday, September 16, 2014

Oven Bake Chicken Breast

Chicken Breast is great when you can cook it and it want be tough and dry... My Daughter Farrah bake the best chicken breast it has great seasons and it's so so moist and juicy.

You will need clean chicken Breast

black pepper


garlic powder

cayenne pepper

Preheat oven to 450. Line a baking dish with foil. brush both sides of each chicken breast with olive oil, sprinkle in order with the seasonings.

Bake for 10 minutes, flip to the other side brush again with olive oil and bake for 8-10 more minutes, or until juices run clear.allow to rest 5 minutes before slicing.

Try This Cajun Chicken Breast Recipe

For this cajun chicken breast recipe, chicken breasts are briefly soaked in buttermilk, coated in cajun-seasoned breadcrumbs, then baked. The result: a spicy, crisp exterior, and a tender, juicy Get Recipe

Monday, September 15, 2014 Buffalo Wings Recipe

I have order hot wings in many cafes and I never ever get that really good wing.The wings should be meaty, super flavorful and overall very good! Always buy fresh whole wings and cut the tips off that the best wings ever. Never buy the frozen wings in a bag.

I call these Wings Buffalo Wings because they are so big and looks like a Buffalos and by keep them together they hold that tenderness and sauce real good.

 3/4 cup all-purpose flour

 1/2 teaspoon cayenne pepper

 1/2 teaspoon garlic powder

 1/2 teaspoon salt

 20 chicken wings cut tips off

 1/2 cup melted butter

 1/2 cup hot pepper sauce

Bottle of your favorite sauce or homemade like lemon pepper, sweet and sour or Teriyaki and 1/2 cup butter.


place wings in 5 cups water with 1/4 cup salt for 2 hours in refrigerator.

Line a baking sheet with aluminum foil uses cooking spray to lightly grease. Place flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. remove the wings from the water bath and let drain.Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 2 hours.

Preheat oven to 400 degrees

Whisk together the melted butter and hot sauce in a bowl. Dip the wings into the butter mixture, and place back on the baking sheet without the wings touching each other. Bake in the oven until the wings are done and run clear no pink in the center, and crispy on the outside,it takes about 45 minutes.

Whisk together melted butter and your favorite sauce and dip the wings in and coat very well.Return to the oven for 5 mins.

Saturday, September 13, 2014 Salmon Croquettes Recipe

I grew up eating salmon croquettes for breakfast and dinner. My mother with serve them with hot buttermilk biscuits and syrup and sometime with butter rice. she will always serve them when she wanted something quick and easy.

This recipe of Salmon Croquettes are packed with fresh flavors from lemon juice, green onions, and red bell pepper. Easy to prepare... if the question around your house is centered on what’s for dinner, then the answer is Salmon Croquettes.

Saute all veggies and mix all ingredient together in a bowl... if mix little too dry add some of the save liquid.
Let this set for an hour in refrigerator, so all the flavors can soak in.
Pat them into the sizes you like and dusting them in flour on both sizes.

Place them in a per- heated fry pan with the oil on medium low heat... cook them well done about 5 mins on each sides.

   1/4 cup finely chopped green onions

    2 tablespoons minced red bell pepper

    2 tablespoons minced green bell pepper

    1 teaspoon garlic powder

    1 teaspoon minced garlic

    1/4 teaspoon old bay season

    1/8 teaspoon ground red pepper

    2 can 12oz pink salmon with bone removed and save liquid

    3 large egg, lightly beaten

    2 tablespoon chopped fresh parsley

    2 teaspoons fresh lemon juice

    salt and pepper to taste

    flour for dusting

Friday, September 12, 2014

Collard Green With With Jalapeno Cheddar Cheese
Eating spicy is just a favor you just got to have sometime...I add some jalapeno green raw pepper to my collard greens while cooking. This will add more Bite to them or a Bam!

Some people like extra spicy so I can't up with this recipe by adding jalapeno cheddar cheese melted on top  them. Taste like mac and cheese on the side.

Cook Green with my recipe on this site add your favorite cheese on top and melt in microwave.

Sunday, September 7, 2014

Cod Cakes Recipe

Sometime you can catch too many cod in a pond. well in this case try frying them in little cakes and freeze them for a raining day.

1 pound cod fillets

1 onion chopped

1 teaspoon prepared yellow mustard

1 tablespoon Miracle Whip

1/2 teaspoon Old Bay Seasoning or to taste

2 1/2 cups coarsely crushed buttery round crackers

1 egg

1 cup canola oil for frying


Place cod in a boil pot adding old bay seasoning with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, old bay, cracker crumbs and egg. Mix until evenly blended.
Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.

Thursday, September 4, 2014

Butter Roasted Rib Eye

you can do it...!

Easy and good just try your own recipe....Tips make sure your pan is very hot with oil cooking on top of stove cook on both side for 5 mins after add butter on top and place in oven hot oven 8 mins and that is all..

Roasted Corn On The Cob In The Oven

Preheat oven to 450 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until some of the corn rows are brown golden and the husk is really dark brown.

When corn look like this it's ready....

Peel down the husks and use as a handle when eating and dip in butter and season of your choice.

Corn Cob Season Photo Got @

Beware! Jalapenos Are Hot To Handle!

Cooking with Jalapenos and trying the best Jalapeno Pepper Recipes I Ever tasted and I am sharing with you this great site I found. try one or all of these recipes at your next party or just for two. you will eat them up!!!

Wednesday, September 3, 2014

Dinner Tonight: My Sister Pauline Famous Steak Withe All The Fixings


Baked Spaghetti Casserole

I love serving this spaghetti casserole to a large group of people this casserole feed a lot of hunger people it easy and simple to make and low cost on your bill. you can make it a head of time.


3 med eggs, beaten

1 cup sour cream

1/2 cup Parmesan Cheese

1/2 cup Cheddar Cheese

1 cup shredded Mozzarella Cheese

1 lb Spaghetti Noodles, cooked and cooled

Mix eggs, sour cream and cheeses well. Toss in noodles. Place in a greased casserole dish.


2 lbs Ground Chuck browned and drained

salt and pepper to taste

1 1/2 teaspoon garlic powder

1 - 24oz jar Spaghetti Sauce

1 - 12oz can diced tomatoes, drained

1/2 tsp dry basil
1/4 tsp dry oregano

1/2 cup diced green and red bell peppers

1 cup chopped green onions with tops

Combine the above ingredients and simmer 15 or 20 minutes. Cool and top the noodle mixture with the sauce.

Add additional shredded cheeses on top

Bake at 350 degrees for about 30 minutes or until golden brown and bubbly.