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Friday, July 19, 2019

Oven Baked Barbecue Chicken



6 Med sized chicken legs quarters clean and trim of fat
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
3 tablespoon garlic powder
3 tablespoon dry sweet basil
1 tablespoon dry rosemary
1 tablespoon  dry thyme
smoked paprika enough to sparkle and cover well six leg quarters
Dry leg quarter and place in baking dish.
Sparkle black pepper first evenly over legs
Next sparkle salt following the trails of black pepper.
Next sparkle the garlic powder all over and the basil and rosemary will be next
Adding more sparkle garlic and basil on the backside chicken leg so you can get more flavor
Sparkle cayenne pepper. you can do the spice heavy if you like and coat the leg quarter to your liking.
Cover and refrigerate over night. flavor of the spices go though the chicken.
Next sparkle smoked paprika all over leg quarter
Keep cover and place in per heated oven 400 degree for 1 1/2 hour pour juices in a bowl and pour over chicken and leave uncover bake for 15 mins or until golden brown.

Add your favorite sauce

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Thursday, July 18, 2019

Open Face Meatballs Spaghetti Sub


To make this sub you will need


Garlic bread Toasted on both sides



Your choice spaghetti and meatballs



mix the spaghetti with ketchup and spaghetti sauce





Place meatballs aside coat spaghetti with equals amount of both sauce and ketchup adding your favorite season and herbs.

mix cheese with spaghetti and top on garlic bread adding meatballs and

Pepperoni

 Turkey Bacon



Adding cheese on top and bake at 350 for 15 mins



Adding more cheese and black olives and bake another 10 mins


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Tuesday, July 16, 2019

Tracy Lee's Pineapple Pound Cake


My Grandma Tracy's Cake


Ingredients
3 cups sugar
thee stick butter at room temperature (no substitution)
6 large eggs at room temperature
3 cups cake flour
1 cup whipping cream NOT WHIPPED (also known as heavy cream)
1 tablespoon vanilla extract
Instructions
Preheat the oven to 325 degrees F.
flour and grease pan If you have a 10-inch tube pan
In the bowl of your stand mixer, beat on medium butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
Add eggs, one at a time, beating well after each addition.
Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
Add vanilla and mix on low to medium until well combined.
Pour batter into a buttered and floured prepared 10-inch tube or bundt pan.
Bake for 1 hour 15 minutes at 325 degrees F
Take out oven and place on plate and let cool

Pineapple Glaze

1 16 oz can good brand crushed pineapple

1 teaspoon lemon flavor

1 teaspoon vanilla flavor

 2 stick Butter

1 cup sugar

1/4 cup corn starch

3/4 cup water

Place in a sauce pan butter,sugar and crushed pineapple . mix corn starch and water in a bowl and pour slowly in the pineapple mixture until it get thicken and pineapple get candy like.. now add lemon and vanilla flavor and stir into the mixture after than pour glaze while slightly warm over cake.

Baked Cod in Cream Sauce





Ingredients

5 - 6 oz fish fillets , about 1 1/2" thick, skinless and boneless
4 tbsp unsalted butter
1/4 cup cream chicken soup
1 - 2 garlic cloves , minced
2 tbsp yellow mustard
4 tbsp lemon juice
Salt & pepper
1 1/2 tbsp finely chopped eschallots
Fresh parsley and lemon slices , to serve
Instructions
Preheat oven 390F
Place fish in a baking dish Sprinkle both sides of fish with salt and pepper.
Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave  stirring in between, until melted and smooth.
Sprinkle fish with shallots, then pour over sauce.
Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

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Sunday, July 14, 2019

Peach Bread Pudding With Vanilla Sauce


Vanilla Sauce
peach juice from peaches
1 can evaporated milk
1 teaspoon vanilla extract
1 pinch salt
1 tablespoon butter
2 teaspoons cornstach mix with 1/4 cup water
heat until thick

12 cake donuts
1 can evaporated milk
3 beaten eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

1 can 32 oz peaches drained juice and put to side
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
mix together and set a side

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Saturday, July 13, 2019

Healthy Vegetarian Veggie Stir-Fry Recipe





1 whole Yellow Onion, Cut Into Large Chunks
1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
2 whole Garlic Cloves, Minced
2 whole Medium Zucchini, Cut Into Large Wedges
Corn on cob
cherry tomatoes
mushrooms
Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm.

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Banana Upside Cake


Ingredients
Butter
brown sugar
Firm medium bananas
Yellow cake mix
Ground cinnamon
Eggs
Buttermilk
cooking oil

Topping
6 tablespoons butter, melted
1 1/2 cup packed brown sugar
  
4 tablespoons water
1 teaspoon ground cinnamon
6 firm medium bananas, cut into 1/4-inch slices
Cake
1 yellow cake mix
1/2 cup cooking oil
3 eggs
1 cup buttermilk (do not uses cup water replace it with buttermilk)
1 small box  pudding mix vanilla
Steps
Heat oven to 350°F
Stir 6 tablespoons butter, 1 1/2 cup brown sugar and 1 tablespoon water and cinnamon until well blended. heat until all combined. Arrange all banana slices to fit tightly together over brown sugar mixture in pans and set aside.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread cake batter over banana slices in each pan.
Bake 30 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

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Friday, March 22, 2019

Martha Steward Pecan Pie



1/2 recipe (1 disk) Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves

Directions
1.
Preheat oven to 375 degrees. with rack set in lowest position.
2.
Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
3.
Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.

Recipe Link
https://www.marthastewart.com/312503/pecan-pie

Friday, January 18, 2019

Sausage And Chicken Gumbo


I love this guy Emeril...Chicken and Smoked Sausage Gumbo with White Rice
Recipe courtesy Emeril Lagasse from The Essence of Emeril

Serves: 6 to 7 cups, 6 to 8 servings
1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed (I used 1.75 pounds of boneless, skinless thighs)
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon filé powder*
White long grain rice
Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Slowly adding the stock is key, allowing the stock to be completely incorporated into the roux.

Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Tuesday, January 8, 2019

Garlic Cheese Biscuits / Buttermilk Southern Biscuits





Garlic Cheese Biscuits

1 cup milk
1⁄2 cup mayonnaise
1 tablespoon sugar
2 cups self raising flour (up to 1/2 cup more may be necessary)
3 garlic cloves, minced very fine
1 1⁄2 cups grated cheddar cheese
melted butter

Directions
Preheat oven to 350°F.
Beat together in a medium bowl the milk, mayo, sugar, 2 cups flour and garlic, adding 1/2 cup more flour (if necessary) so that dough can be dropped from a spoon and hold its shape. At that point, streak dough with cheese. Drop by spoonful 1 inch apart on a greased baking sheet.
Brush a little melted butter on the top of each biscuit and bake for 25-30 minutes, until golden brown.


1 stick frozen butter

2 1/2 cups White Lily® Enriched Bleached Self-rising Flour(make the best baking products).

1 cup cold buttermilk

2 tablespoons butter, melted to brush on top

How to Make It

Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Add buttermilk and stir about 10 or 15 times.

Pour dough out onto a floured surface. Lightly sprinkle flour on top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle. Fold dough in half making sure ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured biscuits cutter, reshaping dough pieces and flouring as needed.

Place biscuits rounds on a lightly greased jelly-roll pan.make sure biscuits are touching each other, this will help them to rise. Bake at 475° for 15 minutes or until golden brown.

Thursday, September 6, 2018

Roast Beef And Stir Fry Veggies


Cut cold roast beef into thin strips or chunks, as desired. Prep and chop veggies, assorted peppers and onions and set aside till needed.

Add oil to large skillet, heat over medium high heat. Then add in the  peppers and onions, saute until vegetables are translucent about 6-8 minutes.

Now stir in the roast beef strips & extra vegetables, and any additional gravy you had left from the Roast Beef dinner. Saute over medium high heat until beef is heated through.

Serve over cooked rice or pasta.  I used Low Sodium Soy Sauce instead of adding additional salt.

Video
#roastbeefstirfryveggies

Thursday, August 30, 2018

Aretha Franklin's Peach Cobbler


This Recipe Is In Honor of Aretha Franklin ... I would like to put it on my website.. Happy Eating...Sandra


Serves: 8: / Prep time: 20 minutes / Total time: 1 hour 15 minutes

10 (8 1/2-ounce) cans (or equivalent) sliced peaches, well drained

1 ½ to 2 sticks unsalted butter, divided, 1 stick cut into small pieces

1 cup sugar, plus ¼ cup

½ teaspoon ground cinnamon

⅛ teaspoon grated nutmeg

½ cup plain bread crumbs

1 package (2 crusts) store-bought refrigerated pie dough

1/4 cup all-purpose flour

Canola oil spray

1 pint vanilla ice cream, for serving

Preheat the oven to 350 degrees.

In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Cook about 5 minutes or or until thickened. Remove from heat and cool.

Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Scatter a few pieces of butter as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 more pieces of butter. Place a piece of foil in the bottom of the oven to catch any drips. Bake the cobbler for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.



Tuesday, August 28, 2018

Turkey Meats And Gravy

Ingredients

1
lb lean ground turkey
1/2
cup Progresso™ Italian-style bread crumbs
1/2
cup grated Parmesan cheese
1
teaspoon onion powder
1
teaspoon garlic powder
2
teaspoons parsley flakes
1
egg, beaten

Steps
1
Heat oven to 375°F. Spray large cookie sheet with cooking spray.
2
In large bowl, mix 1 lb lean ground turkey, 1/2 cup Progresso™ Italian bread crumbs and 1/2 cup grated Parmesan cheese. Season with 1 teaspoon onion powder, 1 teaspoon garlic powder and 2 teaspoons parsley flakes. Add 1 beaten egg; mix until just combined.

3
Shape mixture into 15 balls of 3 tablespoonsful each. Place on cookie sheet.

4
Bake 20 to 25 minutes or until thermometer inserted in center of meatballs reads at least 165°F. Cool 5 minutes. Serve with pasta brown gravy  or marinara sauce, or use in your favorite meatball dinner.

Video



Monday, August 27, 2018

Apple Tart Baked In A Muffin Pan


1 Kroger's pie crust in red box
1 Can Apple pie filling
Butter
Cinnamon
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

Friday, August 24, 2018

Egg foo young and gravy


Egg foo young and gravy

Gravy

1-1/2 teaspoon sugar
1-1/2 tablespoons soy sauce
1 cup chicken broth
1 tablespoon cornstarch

Heat the broth and and soy sauce.  Mix cornstarch with 1/4 cup water, stir into the skillet and boil till thickened, about 2 minutes.   Set aside.

2 scallions, white and green parts, chopped
3/4 cup chopped raw shrimp, mushrooms or leftover chicken
1/4 cup water chestnuts, chopped
1/4 cup finely chopped celery or bamboo shoots
2 cups bean sprouts
2 tablespoon soy sauce, plus more for dipping
5 large eggs


Heat 1 tablespoon oil in a medium skillet.  Add the scallion and cook for about 15 seconds, or until aromatic. Add the shrimp, water chestnuts and celery.  Cook for about 45 seconds.  Add the bean sprouts and cook for 2 minutes, until slightly softened.  Add the soy sauce and cook for another minute until the bean sprouts have wilted.

In a bowl, beat the eggs. Add the cooked mixture and combine well.

Pour enough oil to film the bottom of a large skillet.  Heat over medium-high heat,  Ladle about 1/4 cup of the egg mixture to form  4 inch cakes.  Evenly distribute the veggies with a fork.  Gently fry for 2-3 minutes per side until golden brown.  Between batches replenish the oil and adjust the heat to prevent burning.  

Friday, August 17, 2018

Old Fashioned Banana Pudding


I love me some Banana Pudding... This pudding recipe can be also a banana cream pie just use a graham cracker crust and a pie pan ...Happy Eating Sandra

1 cup sugar

1 egg yolk

1 dash salt

4 tablespoons cornstarch

1 can milk

1 teaspoon vanilla

3 -4 ripe bananas, sliced

vanilla wafer

1 pint of whipping cream

Directions

Mix sugar and egg yolk together.
Add salt, cornstarch, and milk.
Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
Remove from heat; add vanilla and mix well.
Let cool and then add whipped whipping cream blend together

In serving bowl, layer the wafers, bananas, and the pudding.


Tuesday, August 7, 2018

Chinese Five Spice / Teriyaki Chicken


4 Boneless Skin Chicken Thighs

2 tbsp corn starch

2 tbsp cold water

1 cup white 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

INSTRUCTIONS
In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,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

Or

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.


Friday, July 27, 2018

Chicken Breakfast Burritos



Ingredients
3
tablespoons butter
1 1/2
cups refrigerated shredded hash brown potatoes
2
cloves garlic, minced
1/4
teaspoon ground cumin
3/4
cup diced cooked chicken crumbled
eggs
1/3
cup milk
1/4
teaspoon salt
1/8
teaspoon ground black pepper
8
10 inches flour tortillas
1
4 ounce can diced green chile peppers, drained
1/2
cup red and/or green salsa
1 1/4
cups shredded Colby and Monterey Jack cheese (5 ounces)

Directions
In a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.
In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet melt the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture, chile peppers, and salsa among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom.

Video

Thursday, July 26, 2018

Country Fried / Buttermilk / Chicken Tenders / Country Gravy

Ingredients

For the Marinade

2 pounds chicken tenderloins

1 cup buttermilk

1-1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

For the Breading

1-1/2 cups all purpose flour

1 heaping teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon paprika

1-1/2 teaspoons baking powder

3 tablespoons buttermilk

For Cooking

3-4 cups vegetable oil, for cooking

Instructions

Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.

Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
Line a baking sheet with aluminum foil.

Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.)
Set breaded tenders on prepared baking sheet.

Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.)

Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.

Creamy Buttermilk White Pepper Gravy
Ingredients
3 tablespoons butter
3 tablespoons flour
1 cup buttermilk plus 1-2 optional tablespoons (depending on your preference of thicker or thinner gravy)
salt
pepper
Instructions
In small saucepan, melt butter.
Once butter is melted, add the flour and whisk. It will look like the consistency of wet sand.
Slowly add the milk, and whisk to incorporate. Whisk until smooth.
Gravy will thicken, add in the additional milk if you want a thinner gravy.
Add salt and pepper to taste.

Video

Tuesday, July 24, 2018

Spinach Mashed Potatoes / With Cheese And Garlic



A unique twist to a classic favorite! The flavor of these Spinach Mashed Potatoes are fabulous !

Ingredients

3 lbs. potatoes

1 cup sour cream

¼ cup butter

¼ cup milk

2 cups chopped fresh spinach cooked in

1 teaspoon garlic

1 teaspoon salt

¼ teaspoon pepper

½ cup Parmesan

1¼ cups shredded sharp cheddar cheese

Instructions
Peel and cut potatoes into 8 sections.
Add water to completely cover potatoes. Cook until fork tender then drain out water.
Place potatoes in large mixing bowl. Add sour cream, butter and milk and beat until creamy and smooth.
Add cooked spinach, garlic salt, salt, pepper. and Parmesan and beat until well mixed in.
Stir in 1 cup cheddar cheese and garnish the top with additional ¼ cup cheddar cheese.

Video



Friday, July 20, 2018

Turkey Wing Gumbo



Ingredients

2 turkey Wings (or thighs)

1 cup cooking oil

1 cup flour

8 celery ribs

3 large onions, chopped

1 bell pepper, chopped

2 garlic cloves, minced

1⁄2 cup fresh parsley, chopped

1 lb okra, sliced (frozen is fine)

1 cup smoked sausage, sliced

2 cups water

2 cups turkey stock

1⁄2 cup Worcestershire sauce

Tabasco sauce

12 ounces tomatoes, diced

1 1⁄2 tablespoons salt

1 -2 bay leaf

cayenne pepper to your taste

Directions
Place the turkey wing or legs into a large soup kettle with 3 qts of water and 1 tsp salt.
Boil for one hour.
Remove the carcass and legs and cool.
Remove the meat from the bones and discard the bones.
Reserve the stock and the meat.
In a heavy Dutch pven over medium heat the oil.
Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
Add the celery, onion, bell pepper, garlic, and parsley.
Cook for 15-20 minutes, stirring constantly.
Add the okra and sausage and continue cooking for 5 minutes.
Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
Simmer, covered, for 2.5-3 hours, stirring occasionally.
Add the turkey meat and simmer for 30 minutes.

Video





Tuesday, July 17, 2018

lemon butter sauce



Ingredients
2 tablespoons butter
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 teaspoon Worcestershire sauce (to taste)
pepper
parsley, chopped

Directions
Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly.
Add Worcestershire sauce and pepper to taste.
Spoon sauce over trout or other fish, sprinkle with parsley and serve

Blue Ribbon Corny Dogs


I love corn dogs /I remember when I was a child eating corn dogs at the State...

Ingredients

(4 cups) oil for frying

2 whole eggs

1 cup milk

1 cup Bisquick™ mix

1 cup cornmeal

8 Beef hot dogs, cut in half

16 wooden skewers

Steps

Pour oil into a small pot and heat to medium high.
While oil is heating, make the batter. In a medium bowl, whisk the eggs and milk together. Add the Bisquick, cornmeal. Mix well and set aside.

Trim the pointed edges of the bamboo skewers off with some scissors. Put a bamboo skewer in each hot dog half lengthwise.

Dip each hot dog in the batter, coating completely, then place in the hot oil. Cook about 3-4 at a time making sure not to crowd the pot. Cook for 3-4 minutes or until corn dogs are golden brown.

Remove from the oil and drain the corn dogs on paper towels.



video



Sunday, July 15, 2018

Mississippi mud pie



When I found A Recipe You Know I will Share...Recipe courtesy of Paula Deen

Ingredients

2 cups sugar

1/2 teaspoon salt

2 cups all-purpose flour

1 stick unsalted butter

1/2 cup vegetable oil

1/2 cup cocoa

1/4 cup water

2 eggs

1 teaspoon baking soda

1/2 cup buttermilk

2 teaspoons vanilla extract

1 bag miniature marshmallows

Icing:
1 stick unsalted butter, softened

3 tablespoons cocoa

6 tablespoons milk

1 (1-pound) box confectioners' sugar

1 cup chopped pecans or walnuts

1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Recipe courtesy of Paula Deen
Read more
http://www.foodnetwork.com/recipes/paula-deen/mississippi-mud-cake-recipe.html?oc=linkback

Friday, July 13, 2018

Roasted / Chicken / Sausage / Potatoes / Peppers


Chicken thighs, spicy sausage, sweet bell peppers, and potatoes roasted in a hot oven produce delectable pan juices, a rich, caramelized finish, and fork tender chicken...

4 large links hot Italian sausage

2 tablespoons olive oil, divided

6 bone-in, skin on chicken thighs

1/2 pound assorted sweet peppers, seeded

1 small red onion, sliced

1/2 yellow onion, sliced

4 large Yukon Gold potatoes, quartered

2 teaspoons dried Italian herbs

2 teaspoons kosher salt, plus more as needed

Freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees F

Cut two slashes down to the bone on the skin side of each chicken thigh.
Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.

Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes.

Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.

Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired

Video


Friday, June 29, 2018

Chicken Pot Pie

Ingredients
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

Video


Friday, June 15, 2018

Cheesy Potatoes Casserole


Ingredients

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

Video



Tuesday, June 12, 2018

Blackened Fish


Ingredients
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.


Video 
Blackened Fish





Saturday, June 9, 2018

Sour Cream Pound Cake


Ingredients

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..

Ingredients

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

Directions

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

Preparation
 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.