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Thursday, March 25, 2021

Italian Dinner Soup



1 pound uncooked Italian sausage links, casings removed (about 4)

3 cups chicken stock or broth

3 cups beef stock or broth

1 14 1/2 – ounce can diced tomatoes with basil, garlic and oregano

1 9 – ounce package refrigerated ravioli or tortellini

2 cups baby spinach leaves, coarsely chopped

1/4 cup fresh basil leaves, coarsely chopped

2 ounces Parmesan cheese, grated

In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.

Meanwhile, in a Dutch oven combine chicken and beef stock and undrained tomatoes; bring to boiling. Add ravioli and cook 7 minutes.

Add sausage and return to boiling. Stir in spinach to wilt, then add basil. Divide among soup plates and top with cheese.

found recipe

https://flavorite.net/italian-dinner-soup/

Copycat Olive Garden Stuffed Chicken Marsala


 The rich and creamy marsala and mushroom sauce was amazing and complimented the stuffed chicken breast perfectly. Stuffed Chicken Marsala is one of my favorites at the Olive Garden. With this recipe, I can make it anytime I want!

Ingredients

Cheese Stuffing

1/2 cup smoked shredded cheese (provolone or gouda)

8-oz package mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1/2 cup breadcrumbs

1 tsp fresh garlic, minced

1/4 tsp red pepper flakes, crushed

2 Tbsp sun-dried tomato flakes (drain first if in oil)

1/3 cup green onions, thinly sliced

3/4 cup sour cream (6 oz)

1/2 tsp salt

1/2 tsp black pepper

Sauce

1 small onion, cut in half and thinly sliced lengthwise

24 fl oz Marsala wine

8 fl oz heavy cream

2 small containers button mushrooms, thinly sliced (6 cups)

Salt and pepper to taste

2 lbs skinless, boneless chicken breasts

4 fl oz olive oil

2 cups all-purpose flour

Instructions

Pre-heat oven to 350°F. COMBINE all cheese stuffing ingredients in a mixing bowl.

BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.

PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

FOLD over other lobe of chicken breast; does not have to seal.

HEAT large sauté pan over medium heat.

ADD olive oil and heat until shimmering.

PLACE flour in a shallow pan and season to taste with salt and pepper.

DREDGE stuffed chicken breasts in flour, shaking off excess.

SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.

REMOVE chicken from pan and place in a baking dish.

BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

SERVE with your favorite garlic mashed potato recipe.

found recipe https://flavorite.net/?s=Copycat+Olive+Garden+Stuffed+Chicken+Marsala

Thursday, March 18, 2021

Jalapeño Cornbread Waffles Topped With Chili

 

INGREDIENTS

1 box cornbread mix

Eggs (as directed on cornbread package)

Milk (as directed on cornbread package)

1 tbsp. honey

2 heaping tbsp. jalapeños

1/4 cup sweet corn niblets

1 can chili

Cheddar cheese, shredded

Sour cream

Avocado

INSTRUCTIONS

Preheat waffle iron on medium heat. Prepare cornbread batter as directed on box, adding the sweet corn niblets, jalapeños, and honey. Do not to overmix.

Pour cornbread batter into waffle iron, being careful to not overfill it. Close waffle iron and cook for approximately 3-4 minutes on medium heat.

While the waffles are cooking, heat up the chili in a small sauce pan.

Stack finished cornbread waffles and top with chili, sour cream, cheddar cheese, and fresh avocado. Serve immediately.

Found Recipe https://inspiredimperfection.com/recipes/cornbread-waffles-and-chi

Saturday, March 6, 2021

Black Magic Cake


Ingredients

1 3/4 c

all-purpose flour

2 c

sugar

3/4 c

cocoa powder

2 tsp

baking soda

1 tsp

baking powder

1 tsp

salt

2

eggs

1 c

strong black coffee, cooled

1 c

buttermilk

1/2 c

vegetable oil

1 tsp

real vanilla extract

CHOCOLATE FROSTING

1/2 c

margarine, softened

2 oz

melted unsweetened chocolate, cooled

3 c

powdered sugar

3 Tbsp

milk

2 tsp

real vanilla extract

Dry ingredients added to the bowl.

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

Wet ingredients added to the bowl.

Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. The batter will be thin.

Batter poured into a baking dish.

Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.

Baked chocolate cake cooling.

Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.

Whipping the frosting ingredients together.

Combine frosting ingredients and mix with a hand or stand mixer.

Black Magic Cake frosted.

Spread frosting on cooled cake.



Monday, March 1, 2021

Blackberry-Swirl Pound Cake

 



Blackberry-Swirl Pound Cake

 
Great Beautiful Cake your family will love.

a jar blackberry jam

1/2 cup unsalted butter, room temperature

6 ounces blackberries (1 1/3 cups)

1 1/4 cups plus 2 T sugar 

1 1/2 cups self-raising flour

2 large eggs, slightly beaten

1/2 tsp pure vanilla extract

1/2 cup sour cream, room temperature

1.  Preheat oven to 350.  Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang. 

2.  In a food processor, puree blackberries with 2 T sugar.  In a medium bowl, whisk together flour, salt, and baking powder.

3.  In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes.  Add eggs and vanilla and beat to combine, scraping down bowl as needed.  With mixer on low, add flour  in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

4.  Transfer half the batter to pan and dot with 1/2 cup blackberry puree.  Repeat with remaining batter and puree.  With a skewer or thin-bladed knife, swirl batter and puree together.  Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours.  Let cool in pan on a wire rack 30 minutes.  Lift cake out of pan and place on a serving plate.  Let cool completely. cutting the top off cake making a well in the cake and adding blackberry jam on top before slicing.

Blackberry Jam




Monday, December 21, 2020

Onion Biscuits

 Flaky, tender sour cream and onion biscuits 



Yield: 8 biscuits


Ingredients


8 scallions


12 tbsp chilled unsalted butter, divided


1 tsp freshly ground black pepper


1¼ tsp sugar


2½ cups self-raising flour


1¼ cups sour cream


Instructions


Heat oven to 425F.


Trim the roots from the scallions. Thinly slice crosswise and set aside.

Melt 2 tbsp of the butter and set aside.


Whisk together black pepper and sugar, and flour in a large bowl.


Cut the remaining 10 tbsp of butter into ½-inch pieces. Use your fingers to cut the butter into the flour mixture, smashing it with your fingers and rubbing it into the flour until there are mostly pea-sized bits of butter. Add in the scallions and toss to combine.


Create a well in the center of the dough and pour the sour cream into the center. Use a fork to mix it together until clumps start to form.


Pour the dough onto a lightly floured surface and knead until it starts to come together. Pat the dough into an 8x4-inch rectangle.


Working from a short side, fold the dough into thirds as you would a piece of paper if you were trying to fit it into an envelope. Pat it again into an 8x4-inch rectangle then fold it in thirds again. Pat again into an 8x4-inch rectangle.


Cut the rectangle into 8 equal sized biscuits. Brush with the reserved melted butter. 

Saturday, December 5, 2020

Fried Cornbread - Southern Cornmeal Hoecakes

 



Hoe cake is a Southern bread that is cooked in an iron skillet, like cornbread. This recipe stems back to my great-great -great -great grandmother.


1 1/2 cups self raising flour

1 1/2 cups self raising cornmeal 2 Tablespoon Sugar 3 Large Eggs 1/4 cup Melted butter 1 Cup Buttermilk or whole milk 2/3 Cup Water Choice of Oil In a large bowl, put in all the dry ingredients, in a medium size bowl, beat the eggs, add the buttermilk, butter & water until combined. Wisk gently the wet mixture with the dry until combined. Heat oil over medium in a large non stick or cast iron skillet. Ladle in the batter sort of thin. Fry on both sides until golden brown. Serve with your choice of butter & syrup.




Turnip Greens Stew

 




Lovers of greens with love this simple stew.what so good about it > It's not so costly to make and quick and easy stew your're be out the kitchen in know time.

Steps

wash 3 lb turnip greens very well with water



set a side




 peel ,cut and clean 5 medium turnip roots very well...Cut roots in medium size pieces


In a pan add 1/4 cup of cooking oil and 3 cup smoke chopped meat1 1/2 cup onions 1 cup celery and your season your choose. cook until tender.


 keep stirring on medium heat


Cook the turnips greens same way 1/4 cup of oils in another pan cook until tender uses the same pan



cook turnips roots the same way until tender


place everything in a stock pot with 6 cup chicken broth. add more season to taste simmer for 10 mins





Beef Short Rib Stew

 



It's Cold outside and you need something warm inside of you.The best thing is too do is make a big pot of beef stew and eat on it for at least three days. I love a lot tomatoes in my beef stew it just the best tasting broth around. Short rib in your stew.... I call it stew on the bone. 


Ingredients

6 beef short ribs, trimmed of fat





Flour for dusting

1/4 cup good cooking 

2 cups chopped onion

1 cups diced celery

2 cup carrots, peeled and large-diced

3 garlic cloves, minced

6 tablespoons tomato paste

6 cups beef stock

6 med potatoes cut up

6 med tomatoes cut up

Directions

Salt and pepper



Short ribs dust them with flour.

Place the short ribs in a frying pan and brown on both sides and add to a large Dutch oven



Adding beef broth and cook for 30 mins on med heat.


Then add on top of short ribs add celery, 1 cup onions, carrots, tomatoes and garlic and salt and pepper to taste or your choice of season and herbs.



Cook stew on med heat  20 mins.after 20 mins....gently take out shout ribs out and set a side.


Add potatoes 1 cup onions cook until potatoes are tender.



Stir in tomatoes paste and let the tomatoes paste cook until stew thicken (add more beef broth if needed)




After stew is thicken at the shout ribs back in and simmer about 10 mins.


When doing this step it cover the rid with the sauce of the tomatoes and keep the ribs together.



Turkey Stew In A Bread Bowl

 


This is the most simply stew to prepared in mins with that left over Thanksgiving Turkey.

You will need

2 can cream chicken soup


 1 can carrots

6 New Potatoes peel and cook tender


2 cups cooked left over turkey


Add cream of chicken soup to pan


Add 2 cups chicken broth stir until creamy


 Add cook carrots and potatoes and your own spices.

Fold in Turkey

Simmer on low heat until all blend together serve in bread bowls




Friday, November 13, 2020

Fondant Sweet Potatoes

 


3 lb sweet potatoes – 3 thick ones 

1 1/2 tbsp butter , unsalted, melted 

1 1/2 tbsp olive oil 

/4 tsp salt 

1/2 tsp black pepper

1 1/2 tbsp Rosemary 

 

MAPLE BUTTER PECAN Glaze


1/2 cup maple syrup (pure, Note 3)

2 tbsp butter , unsalted

1/3 cup pecans , chopped (Note 4)

1/2 tsp cinnamon

Pinch of salt

SERVING

1 1/2 tsp fresh rosemary leaves 


Instructions


FONDANT POTATOES:

Preheat oven to 350

Cut the potatoes into 3cm / 1.2″ discs.

Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).

Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.

Roast: Place in the oven and roast for 20 minutes.

Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.

Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.

Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.

Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm – or at room temperature!


MAPLE BUTTER PECAN SAUCE:


Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).

Transfer to serving jug. Serve over potatoes.

Tuesday, November 10, 2020

Chinese BBQ Chicken Char Siu Chinese

 



MARINADE

1 1/2 tbsp brown sugar 


1/4 cup honey


1/4 cup hoisin sauce


3 tbsp light soy sauce 


1 tsp Chinese five spice powder


1 tbsp canola oil 


2 tsp red food colouring 


COOKING:

two whole chicken breast with bone remove 


Instructions


MARINADE Chicken

Mix Marinade ingredients in a bowl.

Place the chicken and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge.


Remove chicken from the marinade, save Marinade. Place chicken on rack.


Line a tray with foil and place a rack on top

Place under oven broiler on high for 5 minutes do this three times and place in oven for another 15 mind on 350


Meanwhile, pour reserved marinade in a saucepan. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

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