Chicken Breast With Gravy

Do you love that gravy on those chicken breast? Well... You will  love this recipe.

4 bone-in chicken Breast, each about 1 inch thick

Salt and Black pepper To Taste

2 Tbs cooking oil

2 Tbs  butter

1 onion chopped

1 red bell pepper and green bell chopped

3 celery stalks chopped

4 green onions, thinly sliced, white and light green portions separated

3 garlic cloves, minced

1 tsp. minced fresh thyme

3 Tbs. all-purpose flour

2 1/2 cups chicken broth

1/4 cup heavy cream

Steamed rice for serving

Directions:
Season the chicken breast with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a plate.

Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer.

Return the chicken breast to the skillet and reduce the heat to medium-low. Cover and simmer for 10 minutes, then turn the chops over, cover and simmer until the pork shows no sign of pink when pierced at the bone, about 10 minutes more. Transfer the chops to a deep platter and cover loosely with aluminum foil.

Stir the cream into the gravy in the skillet and bring to a boil. Cook until thickened, about 4 minutes. Stir in the green portion of the green onions and the 1 tsp. hot sauce and season with salt. Pour the gravy over the chicken breast and serve immediately with steamed rice. Pass more hot sauce at the table. Serves 4. 

Chicken and Apples

I love to cook Chicken with apples. and man it taste so good together.



Ingredients


2 tablespoon flour

salt and black pepper to taste

1 1/2 teaspoons McCormick Sage Rubbed

1 teaspoon McCormick Garlic Minced

1 teaspoon McCormick Thyme Leaves

1/2 teaspoon McCormick Allspice Ground

1/2 teaspoon McCormick Paprika

4 pork chops 1-inch thick or 1 1/2-inch thick

3 tablespoons olive oil

1 medium onion, thinly sliced

2 red apples, thinly sliced

1/2 cup apple juice

2 tablespoon brown sugar

How to fix

Mix flour, salt and seasonings in small bowl. Sprinkle both sides of chicken with 1 tablespoon of the seasoned flour.

Heat oil in large skillet on medium-high heat. Add chicken; brown on both sides.

Remove from skillet.

Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet.

Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Swedish Meatballs

2 slices bread

2 lb. ground beef, 85% lean

1/2 cup onion, finely minced

2 clove garlic minced

2 eggs

1/2 teaspoon allspice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup beef stock

4 tablespoons vegetable oil

Gravy

1/3 cup flour

3 1/2 cups beef stock

3/4  teaspoon salt

3/4  teaspoon ground black pepper

1/2 cup sour cream

Nine Steps:

1.  Add the bread to a food processor and pulse until you have fine bread crumbs.  Set aside.

2.  In a large bowl, combine the beef, pork, onion, garlic,eggs, allspice, salt, pepper, stock, and bread crumbs.

3.  Heat the oil in a large skillet over medium heat.

4.  For each meatball, use 1/4 cup of the meatball mixture and shape into balls.  Brown the meatballs in the skillet, on all sides until no longer pink on the outside.

5.  Transfer the meatballs to a bowl.  Set aside.

6.  Add the flour to the skillet and whisk for about a minute.

7.  Add the stock and whisk until blended.  Add the dill, salt, and pepper.  Stir until thickened.

8.  Return the meatballs to the pan, cover, and cook for 15 minutes over medium-low heat.

9.  Remove the pan from the heat.  Uncover and stir in the sour cream.  Taste and adjust the seasonings if desired.  Serve immediately.

Chicken Strip Saute In Butter Sauce

Chocolate Pie

Recipe

 1 (9 inch) pie crust, baked

 1 1/4 cups white sugar

 2 tablespoons all-purpose flour

 2 tablespoons cornstarch

 1/4 teaspoon salt

 1 1/2 cups milk

 4 egg yolks

 2 (1 ounce) squares unsweetened chocolate, chopped

 1 tablespoon butter

 1 teaspoon vanilla extract

Directions
In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

Coconut Poke In Holes Cake

Gluten Free Coconut Poke Cake is just for those who is a gluten free in need. Just call me coconut in love. yes,I love coconut in the right places.like candies, pies and poke cake.


INGREDIENTS:

1 (18.25 ounce) package white cake mix (gluten free)
1 (14 ounce) can cream of coconut (usually found in the liquor section of the grocery store)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package flaked coconut
1 (8 ounce) whipped topping or REAL whipped cream { I add 1/2 teaspoon coconut extract in the whipped cream}.

DIRECTIONS:

Prepare and bake white cake mix according to package directions. Using a 9x13 pan. In the meantime mix cream of coconut and sweetened condensed milk together.

After the cake is completely done and removed from the oven, use the handle of a wooden spoon or some other instrument to poke holes all over the top of the cake. Pour cream of coconut/sweetened condensed milk mixture over the top of the hot cake.

Let the cake cool in the fridge overnight. The next morning or after the cake is completely cool, frost with the whipped cream/topping and top with the flaked coconut.  Keep cake refrigerated. 

Cabbage Lasagna 2

I found a new way cooking a cabbage,...


1 large head cabbage, coarsely chopped

4 tablespoon olive oil set a side

1 med onion chopped

3 garlic cloves minced

1 1/2 ground {chuck beef}

1/8 salt

1/8 black pepper

1 teaspoon good dry thyme

1 1/2 teaspoon dry basil

2 cup rice already cooked

1 tablespoon worcestershire

1 15 oz jar pasta sauce

2 tablespoon brown sugar

1 tablespoon apple cider vinegar

1 14 oz can diced tomatoes with juices

2 cup shredded mozzarella

1/2 cup grated parmesan

Heat the olive oil in a deep skillet on medium heat and saute the onion until softened,then add the garlic and cook lightly not brown.

Increase the heat to high and add the ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks.

keep 1/2 cup beef dripping grease

Stir in the herbs,worcestershire sauce, brown sugar and apple cider vinegar and cook for about 3 mins before adding the tomatoes and pasta sauce.

Let this simmer for about 15 minutes, then stir in the cooked rice and remove from heat.

In another large pan heat 1/2 cup beef dripping grease over medium high heat and add the chopped cabbage.  Cook and keep stirring until the cabbage is about half cooked add salt and pepper.

Heat your oven to 350 and grease a large casserole dish.

Spread about 1/2 the cabbage onto the bottom, pressing it down flat.

Spoon half the beef mixture over the cabbage, then sprinkle 1/2 cup mozzarella cheese add the other half of the cabbage do the same and finish with the rest of the meat mixture and 1/2 cup cheese.

Cover tightly with foil and bake for about 30 minutes, after 30 mins uncover pour off extra juicy.

Sprinkle the 1 cup mozzarella cheese and grated parmesan cheeses on top.

Bake uncovered until the cheese melts and lightly brown.

Cod Wonton Soup

 I call this shrimp soup...And nothing but! Yummy!Easy and very easy to make.

Recipe makes about 30 wontons, 4 servings:

medium-sized Shrimp, peeled and deveined

1/2 teaspoon white pepper

1 teaspoon cornstarch

1/4 teaspoon grated fresh ginger

1/2 teaspoon sugar

1/4 teaspoon sesame oil

1/4 teaspoon salt

wonton wrappers (square)

8 cups Chinese chicken stock

one bunch baby pak choi, halved if desired

Chopped Green Onions

1 Package Ramen noodle don't uses seasoned package

Add shrimp the white pepper, cornstarch, ginger, sugar, sesame oil, and salt. Use a wooden spoon to beat the shrimp mixture together. Cover the prawns and let them marinate in the fridge for about 20-30 minutes.

To assemble your wontons, prepare a wonton “station”: wonton wrappers, a small bowl of cold water, the shrimp mixture along with a teaspoon, and a baking sheet lined with parchment. To form each wonton, spoon a teaspoon of the prawn mixture onto one wrapper. Dip your finger in the cold water and apply it against the edge of the wrapper. Fold the wrapper in half (see below), pressing the edges

With the seam facing down, take the top two corners and bring them together, using water to make them adhere. Repeat with all the wrappers/shrimp.

Meanwhile bring a pot of water to a boil. In a separate pot, bring your chicken broth to a simmer and ensure that it is seasoned with salt and white pepper.

Quickly blanch your vegetables until tender (baby choi) and place them in an ice bath to stop the cooking. Place a few wontons in the boiling water for about 4 minutes.and next add noodles cook until tender. Transfer wontons to each bowl and add the blanched vegetables along with the hot chicken broth and noodles Serve immediately.

Tex-Mex Chili Gravy

Tex-Mex is not Mexican food. That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not.

Tex-Mex is a cuisine of its own!" I found this chili tex-mex gravy recipe you need to try and you will see what I am talking about.



Tex- Mix Chili Gravy

1/4 cup Shorting

1/4 cup all-purpose flour

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon powdered garlic

2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 tablespoons chili powered

2 cups beef broth


Heat the Shorting in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

Make 2 cups

kountry Biscuits

Not too thick and very fluffy and soft inside...The kountry Biscuits everyone welcome to the country table on that nice morning rising.

 Recipes

 2 cups Good Self rising flour ( Make a well inside the mixing bowl)

 1 egg ( beat the egg)

 1 stick very cold butter ( Chop the cold butter)

 3 tablespoonful sour cream ( add the sour cream)

 About 1/2 cup sweet milk or buttermilk ( Pour the cold milk little at time)

 Blend well very lightly. place on an flour board and pat very lightly spreading out 1 inch.cut the size biscuits you want. grease a pan with cooking oil and place biscuits. in a per heated oven at 450 bake until 10 mins or until golden brown.

Chocolate Coconut Bons Bons

My good friend Ms Halze, love these candies coconuts bons bons so much. she tell me to get them for her and sometime these little bons bons are so hard to find and when you do find them...they are so cost like $71.80 for 20 pounds.

I don't want to put these bons bons people out of business....But that is too costly for a 92 year old friend of mines.

So knowing me...I found a recipe...Fix and enjoy!

Ingredient

21 ounces sweet coconut

1 pound powdered sugar

1-14 ounce can sweetened condensed milk

1 teaspoon vanilla

1 teaspoon coconut flavor

1/2 cup butter

12 ounces of almond or chocolate bark

Preparation

Melt butter, add milk and sugar, flavors and coconut. mix well, refrigerate overnight. Roll balls the size of a small walnut. Dip in melted bark and place on wax paper until set.

If you want color bons bons buy a package white almond bark and add food color and flavor of your choice.

Egg Custard Pie

My Grandma, bake this pie for my father. He was so in love with an egg pie.

Ingredients:

4 large brown eggs

1 ½ cup sugar

2 cups milk

2 tsp. vanilla

nutmeg for topping

Instructions:

Mix well with an hand mixer and pour in a 9-in. uncooked pie shell. Bake at 350 degrees for 45 minutes or until set.

Grilled Cod

Loving smoked flavor cod.....What more can I say....

Ingredients

2 lbs Cod

15- 20 skewers

Use wood skewers, soak them in water for about an hour before putting them on the grill this prevents them from burning on the grill

Passion fruit marinade:
   
2 teaspoons of ground cumin

1 teaspoon of chili powder

1 tablespoon annatto powder

2 tablespoons of olive oil

½ cup pure passion fruit juice or concentrate, unsweetened
   
Salt and pepper

Achiote butter for basting:

2 tbs of  melted

½ tbs ground achiote

Dipping sauces and sides:
   
Spicy cilantro salsa
   
Spicy Avocado Salsa

Lime slices

INSTRUCTIONS:
   
In a large bowl, cover the cod with the passion fruit marinade ingredients and let it sit for at least 2 hours in the fridge.

Pre-heat the grill.

Put the cod on the skewers. If the skewers are a main meal put 5-6 shrimp on each skewer.

Brush the cod with the melted butter achiote right before placing on the grill.

Grill for about 3-4 minutes on each side or until the shrimp are fully cooked. Baste with the achiote butter as needed.

Serve with dipping sauces and lime slices.

Lemon Velvet Cake

Did you know that Red Velvet Cake has a sister?!! Her name is Lemon Velvet Cake!! This lemon cake is a perfectly moist and tender crumbed cake with a lemony frosting. An ideal birthday cake for the lemon lover in your life.

Ingredients

1¼ cups sifted all purpose flour

1½ cups sifted cake flour

½ teaspoon baking soda

1½ tsp baking powder

1 teaspoon salt

1½ cups sugar

⅔ cup vegetable oil

⅓ cup vegetable shortening at room temperature

2 tsp lemon extract

3 large eggs

1½ cups buttermilk

1 large lemons zested

Grease and flour 2 nine inch round cake pans.

Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.

In the bowl and a electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed until light and fluffy.


Beat the eggs in one at a time.

Fold in the lemon zest.

Fold in the dry ingredients alternately with the buttermilk. It's very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.


FOR THE FROSTING

8 cups powdered sugar

2 cups unsalted butter

1 tsp lemon extract

2 tsp lemon zest

4 tbsp Whole milk

Instructions

Mix together the sugar, lemon zest and butter until it becomes sort of crumbly.
Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring the frosting creamy and smooth.

Chocolate Covered Pineapple Slices

Valentine Lovers...If your sweetheart cannot eat Strawberries... And you wants to give them something chocolate instead of chocolate candies.Try these Chocolate Slice Pineapples.

Ice Cream Pie

I am so happy with this ice cream pie recipe...Just because it is so good.I love the candies it the ice cream mixture,,,,WOW!!!  The choice of candies you.ll just cannot beat. I am sure you can used your favorite candies like I did. And plus I added toasted coconut on top with the pecans.

Ingredients

Crust:

18 graham crackers (the 4-section large pieces)

1/3 cup butter, melted

Filling:

2 pints vanilla ice cream or your choice

1/4 cup finely chopped pecans, plus extra for serving

4 peanut butter cups, roughly chopped or your choice

2 large chocolate-covered peanut butter crunch candy bars, such as Butterfingers,or Heath bars
roughly chopped

Caramel Sauce:

1 cup packed brown sugar

1/2 cup half-and-half

4 tablespoons (1/2 stick) butter

Pinch of salt

1 tablespoon vanilla

Directions

For the crust: Preheat the oven to 350 degrees F.

Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.

For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.

For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.

To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

Recipe by Ree Drummond

Pumpkin Mousse Parfaits

Do you love Pumpkin? I do love Pumpkin. Answering that question, but how many time do we serve it to eat in a year? just only in pumpkin pie for thanksgiving meal.

Try this cool recipe Pumpkin Mousse Parfaits I found on Gourmetoday.com you will love this pumpkin parfait...I promise.

Ingredients

1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies

Directions

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and ginger snap cookies (top with cookies right before serving).

Chicken And Dumplings

This dumpling recipe is easier to make than I ever expected and they’re really delicious when I mixed with my Stewed chicken and broth, I just her Grandma dumpling recipe.

Ingredients

1 1/3 cup flour

½ teaspoon salt

2 teaspoons baking powder

1 egg

½ cup milk

Directions

Preparation
Either mix thoroughly or sift the flour, salt and baking powder together well. Form a well in the middle. Beat the egg and the milk in the well and then slowly incorporate the other ingredients until you get a very sticky dough. Drop by rounded tablespoonfuls into your boiling broth. Boil uncovered for five minutes. Then cover the pot and cook another five minutes.

http://old.momsrecipes.com/kristen-kizer/grandmas-homemade-dumpling-recipe

Dip Strawberries

Dip Strawberries Are So Romantic....

INGREDIENTS

1 lb large ripe strawberries (long stems are best)




Melt slow on low low heat...

1/2 lb (8 oz) chopped chocolate or chocolate chips - milk, semi sweet or dark

1 cup chopped nuts - pecans or almonds (optional)

If you plan to dip the strawberries in chopped nuts, roll the chocolate dipped strawberries gently in the nuts to coat before placing them on the parchment.

Beef Short Ribs And Potatoes Stew

Easy and quick....Short Ribs And Potatoes Stew.Man pleasing...Just meat and potatoes.

3 pounds short ribs without bone

4 medium potatoes cut in big chucks

1 large onions chopped

1 small can tomato paste

2 garlic clove chopped

1/2 cup plain flour

salt and pepper

1/2 cup cooking oil

4 to 6 cup beef stock


Place beef short ribs in large bowl.sprinkle with flour and generous amounts of salt and pepper; toss to coat.remaining flour made a light brown rue with oil.

Heat amounts of the oil in heavy large pot over medium-high heat.Working in batches, add beef and sauté until brown.

Place beef to a large pot after each batch.
Sauté the prepared onions and garlic in an amount of oil.add to pot with the beef.

Add beef stock and prepared tomatoe paste, bring to boil. Reduce heat to medium-low.
Cover and simmer until beef is tender, about 60 min.

Add prepared and potatoes, and light brown rue , simmer uncovered, until beef and potatoes are tender and sauce thickens, about 30 min. Adjust seasoning to taste.