Friday, June 29, 2018

Chicken Pot Pie

Chicken and stock ingredients:
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt
Pie crust ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water
Chicken Pot Pie Filling:
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Egg wash:
1 egg whisked with 1 Tbsp water

Thursday, June 21, 2018

Breakfast Chicken Biscuit

You will love this chicken biscuits... Harding so delicious ..Happy Eating


Friday, June 15, 2018

Cheesy Potatoes Casserole


make a light color Roux

3 kinds of cheese 1 cup each

can (10 3/4 oz) condensed cream of chicken soup

1/2cup butter, melted

tablespoon garlic salt

cup chopped onions

5 pound bag potatoes Peel and per Cooked in chucks


Tuesday, June 12, 2018

Blackened Fish

6 (6- to 8-ounce) redfish, grouper (about 1/2 inch thick) 1 cup unsalted butter, melted 2 tablespoons blackened fish seasoning Lemon wedges
How to Make It
Step 1
Dip fillets in melted butter. Sprinkle 1 teaspoon seasoning evenly over both sides of each fillet. Press seasoning into fish, and place on wax paper.
Step 2
Heat a large cast-iron skillet over medium-high heat 10 minutes or until smoking. Place 2 fillets in the skillet, and cook 4 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Drain butter from skillet, and carefully wipe clean with paper towels.
Step 3
Heat skillet 5 minutes or until smoking. Place 2 fillets in skillet, and repeat cooking procedure. Repeat with remaining 2 fillets. Serve with lemon wedges.

Blackened Fish

Saturday, June 9, 2018

Sour Cream Pound Cake


10 servings

3 cups all-purpose flour

3 cups white sugar

2 stick butter

1 cup sour cream

6 eggs

1 pinch baking soda

Preheat oven to 350 degrees F (190 degrees C). Grease and flour 10 tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
Bake at 350 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

Cream Cheese Frosting
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. 

Thursday, May 31, 2018

Creamy Chicken Scampi With Linguine

Going With Chicken ... Sandra Happy Eating..


2 pounds boneless, skinless chicken breast halves

1 egg, beaten

3/4 cup Italian breadcrumbs

1/4 cup Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup vegetable oil

1 pound linguine

1/2 cup butter

4 cloves garlic, minced

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

1/4 cup chopped fresh parsley

lemon wedges


Cut the chicken into bite-size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter. This can be done several hours ahead and refrigerated.

Heat 1/2 C oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces. Discard oil in the skillet, and wipe out.

Cook the pasta. While the pasta is cooking, melt the 1/2 C butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow the chicken to cook further.

Drain the pasta, and toss with the remaining 2 T butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges.

Tuesday, May 1, 2018

Classic Delicious Peanut Butter Cookies

You Will Love These Cookies,,, Happy Eating Sandra

3 cups unbleached all-purpose flour Or Self -Riseing Flour leaving out the soda,baking powder and salt
If you going to use Self-Riseing flour please do not put
½ teaspoon baking soda 
½ teaspoon baking powder 
½ teaspoon salt 

1 cup roasted salted peanuts
½ pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract

 Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.

Friday, April 27, 2018

Apricot-Glazed Chicken Thighs

Yum Yum!!! Happy Eating..Sandra


1/2 cup apricot preserves

1/4 cup honey

4 tablespoons soy sauce

2 tablespoons minced ginger

2 tablespoon minced garlic

1/4 teaspoon cayenne pepper

2 cup cider vinegar

bone-in chicken thighs (3 1/2 to 4 pounds total)
Preheat oven to 350 degrees F. For glaze, in small saucepan combine spreadable fruit, honey, soy sauce, ginger, garlic, and cayenne.

Heat over medium-low heat until spreadable fruit is melted. Remove and stir in vinegar; cool.

Arrange chicken in single layer. Pour apricot glaze over chicken, turning pieces to coat. Arrange pieces skin sides up. Bake, uncovered, 40 to 45 minutes or until done and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices; serve juices over chicken.

Sunday, April 22, 2018

Apple Tart

1 Kroger's pie crust in red box
1 Can Apple pie filling
Egg wash
Deep muffin pan
Caramel topping store brand

Vanilla Glazy
1 ½ cups confectioners
2 ½ teaspoons milk
⅛ teaspoon salt
¼ teaspoon vanilla extract
1 teaspoon butter

Skillet Cheesy Beef and Macaroni

2 pounds lean ground beef
1 cup chopped red and green bell pepper chopped
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried basil
2 teaspoons dried oregano
1 small can tomato paste
salt and  black pepper
3/4 pound dried elbow macaroni
2 cups (8 ounces) grated cheddar cheese

Heat a large skillet over medium-high heat. Add the beef and cook it until browned, stirring until no pink remains about 5 minutes. Place the browned beef in a strainer and let the fat drain off,

Add the bell pepper,  onion, and garlic and cook until almost tender, about 5 minutes.
add the basil, oregano, tomato paste with 1 cup water . Season with salt and black pepper to taste. Increase the heat to high and let come to a simmer. Add the cook elbow macaroni, stir, and cover the skillet.
Reduce the heat to medium and let simmer, stirring occasionally, and most of the liquid has been absorbed, 8 to 10 minutes. taste for seasoning, add 1 cup cheese mixing in
Sprinkle the other cheese on top, then cover the skillet and cook until the cheese is melty, about 1 minute.