Thursday, January 11, 2018

Mexican Cornbread

"A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese."
Happy Eating...Sandra


1 cup self-rising cornmeal 

1 cup self-rising flour 

3 cups shredded Cheddar cheese 

1 onion, chopped 

1 green bell pepper, chopped 

1 hot green pepper

2 eggs, beaten 

1 (8 ounce) can creamed corn 

1/2 cup milk or more


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

Wednesday, January 10, 2018

Beef Chili With Pinto Beans

Hi,This Is Sandra, This recipe is made with dry pinto beans which are cooked in the slow cooker and then combined with the browned ground beef,chili powder, peppers, and tomatoes flavor this easy pinto bean chili.

Optional Garnishes: sour cream, guacamole, chopped fresh cilantro, shredded cheddar or pepper jack cheese, tortilla chips, sliced green onions, shredded lettuce, sliced ripe olives, or diced fresh tomatoes

I like Cornbread With Mines...Happy Eating!!!


1 pound dry pinto beans or 4 cans pinto beans

3 1/2 cups water

1 tablespoon vegetable oil

1 cup chopped onion

1 teaspoon chopped garlic

1 large green bell pepper, chopped

1 small hot pepper, chopped,jalapeno

1 pound ground beef, at least 80% lean

 cocktail beef smokies

1 can (14.5 oz) diced tomatoes

2 teaspoons cider vinegar

2 teaspoons cumin

2 tablespoons chili powder

salt and freshly ground black pepper, to taste

Rinse and sort the pinto beans and pick.

Combine the pinto beans and water in crock pot; cover and cook on high for 3 hours or until beans are tender.or used 4 canned pinto beans.

Heat the vegetable oil in a large skillet over medium heat. Add the onions and bell pepper and cook until softened; transfer to the slow cooker.

Add the ground beef to the skillet and cook until no longer pink, turning and stirring frequently. Drain thoroughly and transfer to the slow cooker.

Add the tomatoes and seasons to the beef and beans; stir to blend. Taste and add salt and freshly ground black pepper, as needed.

Reduce the slow cooker heat setting to low; adding cocktail beef smokies cover and cook for 3 to 4 hours longer.

Makes 6 to 8 servings.

Monday, January 8, 2018

Creamed Spinach

Creamed Spinach

Sure, creamed spinach should be rich (with butter) but it should also be bright green, still taste like the spinach that it is, and you should still be able to see the actual spinach in the dish. This green deserves that much.

This Is Sandra...Happy Eating

Sunday, January 7, 2018

Friday, January 5, 2018

Pan Fried Rib Eye Steak And Mushrooms And Onions

Hi,This Is Sandra..How you like your Steak?.. Medium well,rare or well done..To Be Safe ...The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done).


Thursday, January 4, 2018

Baked Teriyaki Chicken Thighs

Hi,This is Sandra...I love this Chicken..Happy Eating

4 Boneless Skin Chicken Thighs

2 tbsp corn starch

2 tbsp cold water

1 /2 cup white sugar

1/2 brown 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

1/2  tsp 5 season spice

In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger and 5 season spice with 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.

Tuesday, December 12, 2017

White Cheese Chicken Spinach Lasagna

This Chicken Lasagna is wonderful ...Try something new...Sandra Happy Eating!!!

You Will Need...

1 1/2 cups milk

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

2 cups white cheddar cheese.

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

1/4 cup grated Parmesan cheese for topping

Add all ingredient

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently.

Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

Tuesday, November 28, 2017

Goulash With Cheesy Macaroni

Quick And Easy Meal ...Goulash Is A Classic Winter Warmer. Sandra...Happy Eating.

Monday, November 20, 2017

Smothered Turkey Wings With Gravy

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, November 16, 2017

Savory Beef Hand pies

In This Beef Pie You Can Put What Ingredients You Want ..Sandra Happy Eating,,,

1 pound
Ground Beef

1 tablespoon
Worcestershire Sauce

salt and Pepper

2 tablespoons
cooking Oil

Yellow Onion (diced)

Medium Carrots (diced)

1 Russet Potato (diced, 1/2 inch)

¼ teaspoon
Dried Thyme

¼ teaspoon

Dried Marjoram
¼ cup

1 Tomatoes (diced)

1 Bought Or Homemade Crust

Wednesday, November 15, 2017

Old Fashion Baked Mac And Cheese

Roux takes just a few minutes to make. the proportions of ingredients are the same: 1 part oil  and 1 part all-purpose flour.

2 cups elbow pasta cooked in chicken broth

1 stick butter

1 8 oz cream cheese(not lowfat)

1/2 cup sour cream

2 cups milk more are less

1/4 parmesan cheese

salt and pepper to taste

1 pound extra-sharp cheddar cheese (or sharp, grated)

used a cup cheese in mixture and a cup on top

place in a per heated oven 350 degrees oven until bubbly about 15 minutes

Sunday, November 5, 2017

Roasted Chicken Wings And Rice And Gravy

Buy Nice Size Chicken Wings About 15 To 20

Clean  chicken wings in clear water about 5 mins
and pat dry

You will need two teaspoon black pepper

2 teaspoon salt

1 teaspoon Curry Powder

2 teaspoon basil

2 teaspoon rosemary

2 teaspoon thyme

3 teaspoon paprika

You can add additional spices if you desire... like I did in the video

Remember a recipe is what you want in it...Sandra

3 teaspoon chopped garlic

1 large onion chopped

Add 1/2 cup water

Place chicken wings and water in a roasted pan covered in a 350 degree oven for 40 minutes uncovered about 15 minute until golden.


You need a cup of plain flour a cup of cooking oil to make a light brown Roux for the gravy..

add the chicken wings dripping with the roux and two cup chicken broth

In a frying pan saute onions and celery in a table oil until lightly done...

Add roux mixture with onions and celery and cook until thicken..

Plate your roasted chicken wings and rice and pour gravy over the chicken wings..