Today I am posting a recipe for Pepper Cornbread. It is really good served with soup or chili.
Pepper Cornbread
1/2 cup plain white cornmeal
1/2 cup yellow cornmeal
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegtable oil
2 eggs slightly beaten
1 medium onion chopped fine
1 cup buttermilk
1 small can cream corn
1 small can chopped green chiles
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1 tablespoon butter
Preheat oven to 400 degrees.
Mix meal soad and salt in a bowl. Add oil, eggs, sour cream, onion, buttermilk, corn and chile peppers. Mix well.
In a well seasoned iron skillet place 1 tablespoon of butter. Place the skillet in the oven and allow the butter to melt and skillet to heat. Remove skillet make sure butter covers the bottom. Pour half of the
mix into skillet. Layer 1/2 of the cheese and then pour the remaining mix and layer the remaining cheese on top. Bake at 400 for about 30 mins.
Remove from oven let stand for 5 mins. serve hot with butter. Serves 6 to 8.
Preheating skillet will give you a crisp crust on the bottom.
You can use all white cornmeal or all yellow cornmeal. Just be sure not to use a cornmeal mix. You want plain cornmeal. I like the texture the yellow cornmeal adds. The original recipe called for all white cornmeal.
Sunday, September 26, 2010
Friday, September 24, 2010
Friday update about M.J.
M.J. was doing good around noon today. Lee Ann was allowed to go in and see her. We don't know when she will get to come home yet. But she is alert and walked to follow Lee Ann when she left. Hopefully she will eat some food and drink some water and get to come home very soon. Thanks for caring and your prayers. :)
Thursday, September 23, 2010
Our little Angel M. J.
M.J. is Lee Ann's fuzzy little brown dog. She was born in Auburn about 7 years ago, and has become one of the most loved members of our family. Well today she's sick because she swallowed part of a stick and it is lodged in her intestines. Right now she is in Auburn's School of Veterinary Medicine having an operation to remove the stick. Put this sweet little soul in your prayers. The next 24 hours are the most crucial. She's such a good, reliable and loving friend. She and Lee Ann are totally devoted to each other.
This picture was taken 3 years ago at the Alabama Auburn Game. See I told you she is an Angel!!!
Thoughts for Today.
Pearl Buck is one of my favorite authors. She recieved the Pulitzert prize in 1932 for The Good Earth. I am reading this book now, along with her biography.
I wanted to share with you a quote from her book entitled My Mother's House.
" What I inherited from my mother is inside me. I love people too easily, as she did. But then my first memory is of love. To be able to think back, as I can, to feel one's way back to the first moment of the new life outside the womb, and to remember as I do, nothing but love, overwhelming love, provides the atmoshpere for one's whole life. So loved for one's self, one loves in return, easily and richly-and sometimes too often or faithfully. For this gift of loving, I thank my beloved mother."
This is a poem Pearl Buck wrote during the latter part of her life.
"Essence"
I give you the books I've made.
Body and soul, bled and flayed.
Yet the essence they contain
In one poem is made plain,
In one poem is made clear:
On this earth, though far or near,
Without love there's only fear.
by Pearl Buck
Hope you have a good day!
I wanted to share with you a quote from her book entitled My Mother's House.
" What I inherited from my mother is inside me. I love people too easily, as she did. But then my first memory is of love. To be able to think back, as I can, to feel one's way back to the first moment of the new life outside the womb, and to remember as I do, nothing but love, overwhelming love, provides the atmoshpere for one's whole life. So loved for one's self, one loves in return, easily and richly-and sometimes too often or faithfully. For this gift of loving, I thank my beloved mother."
This is a poem Pearl Buck wrote during the latter part of her life.
"Essence"
I give you the books I've made.
Body and soul, bled and flayed.
Yet the essence they contain
In one poem is made plain,
In one poem is made clear:
On this earth, though far or near,
Without love there's only fear.
by Pearl Buck
Hope you have a good day!
Wednesday, September 22, 2010
Breezy Morning
I am going to post a pizza crust recipe that I use that is easy and very tasty. I will also share a recipe for a seasoned oil to brush the crust with before you bake it.
Pizza Crust
2 envelope packages of dry yeast
1 1/4 cups hot water 100 to 110 degrees is best per package instructions
1 tablespoon of honey
3 tablespoons of olive oil
3-4 cups of plain flour
pinch of salt
Dissolve the yeast in the water in mixing bowl of electric mixer with dough hook attachment.
Add honey and olive oil and pinch of salt. Stir to make sure all of the yeast is dissolved.
Then add 3 cups of flour and mix on low. Add additional flour in small measurements so dough does not stick to the sides of bowl. Continue to mix until the dough walks up the dough hook.
Then remove it from the mixing bowl onto a floured surface and kneed 10 to 12 times.
Place the dough in a bowl coated with olive oil. Roll the dough ball over to coat both sides with oil.
Set bowl aside in draft free area and cover with a dishtowel. Allow the dough to rise at room temperature for 30 min.
After 30 min I take the dough out of the bowl and divide it into 6 pieces, for 6 individual 8" pizzas.
I usually cook 2 for Wade and myself and place the remaining 4 pieces in plastic zip lock bags and store them in the refirgerator. They will stay fresh for several days in the refirgerator. Just remember to take them out about 30 min before you are ready to use them and let them warm to room temp.
Preheat oven to 400 degrees and oil a heavy cookie sheet.
Ok so it's time to spread the pizza dough out on a greased cookie sheet or pizza cooking stone. Use your finger tips and push the dough into the desired shape. Coat the dough with the seasoned oil and add your favorite toppings, like fresh tomatoes, mozzarella cheese, sausage and mushrooms.
Place in center rack of 400 degree oven and Cook for about 15 to 20 min. or until golden brown.
Tips on layering pizza......
2 cups of Extra Virgin Olive Oil
4 cloves of garlic sliced thin
4 -5 sprigs of Fresh thyme
1 tablespoon of rosemary leaves
1 tablespoon of chopped basil leaves
1 tablespoon of crushed red pepper flakes
In small sauce pan mix all ingredients and bring to simmer over low heat. Cook on low for about 10 min. Remove from heat and set aside. I keep a small pint jar of this in the cabinet to season, pizza crust, and fresh chicken and pork chops with it. It's really good.
Pizza Crust
2 envelope packages of dry yeast
1 1/4 cups hot water 100 to 110 degrees is best per package instructions
1 tablespoon of honey
3 tablespoons of olive oil
3-4 cups of plain flour
pinch of salt
Dissolve the yeast in the water in mixing bowl of electric mixer with dough hook attachment.
Add honey and olive oil and pinch of salt. Stir to make sure all of the yeast is dissolved.
Then add 3 cups of flour and mix on low. Add additional flour in small measurements so dough does not stick to the sides of bowl. Continue to mix until the dough walks up the dough hook.
Then remove it from the mixing bowl onto a floured surface and kneed 10 to 12 times.
Place the dough in a bowl coated with olive oil. Roll the dough ball over to coat both sides with oil.
Set bowl aside in draft free area and cover with a dishtowel. Allow the dough to rise at room temperature for 30 min.
After 30 min I take the dough out of the bowl and divide it into 6 pieces, for 6 individual 8" pizzas.
I usually cook 2 for Wade and myself and place the remaining 4 pieces in plastic zip lock bags and store them in the refirgerator. They will stay fresh for several days in the refirgerator. Just remember to take them out about 30 min before you are ready to use them and let them warm to room temp.
Preheat oven to 400 degrees and oil a heavy cookie sheet.
Ok so it's time to spread the pizza dough out on a greased cookie sheet or pizza cooking stone. Use your finger tips and push the dough into the desired shape. Coat the dough with the seasoned oil and add your favorite toppings, like fresh tomatoes, mozzarella cheese, sausage and mushrooms.
Place in center rack of 400 degree oven and Cook for about 15 to 20 min. or until golden brown.
Tips on layering pizza......
- Always start with seasoned oil this will make crust crisp.
- When you layer several toppings layer the meats or vegtables with cheese this will hold the toppings together better. I don't think it matters which comes first meat or vegtables. Just make a layer of meat and then cheese, layer of vegtables and then cheese etc.
2 cups of Extra Virgin Olive Oil
4 cloves of garlic sliced thin
4 -5 sprigs of Fresh thyme
1 tablespoon of rosemary leaves
1 tablespoon of chopped basil leaves
1 tablespoon of crushed red pepper flakes
In small sauce pan mix all ingredients and bring to simmer over low heat. Cook on low for about 10 min. Remove from heat and set aside. I keep a small pint jar of this in the cabinet to season, pizza crust, and fresh chicken and pork chops with it. It's really good.
Thursday, September 16, 2010
Barbeque Shrimp! Destin Seafood Festival this weekend.
The Destin Seafood Festival has been moved up to this Fri. Sat. and Sun. Usually it is held the second weekend in Oct. but this year they moved it up.
I am posting one of our favorite recipes for shrimp at home.
Shrimp and Rice
Preheat over to 350 dgrees.
2 lbs. of Jumbo 10 count fresh shrimp
1 stick butter
2-3 tablespoons of River Road Bar be Que Shrimp Seasoning
1-2 tablespoons worcestershire sauce
2 cups clear chicken broth or water
1 cup Uncle Bens rice
1/2 tsp of salt
1 tsp olive oil
Shrimp:
We ususally buy 2 lbs of head on shrimp for two people. A good way to gauge how many shrimp to buy is to buy 1/2 lb. per person of medium size heads off. We bought 2 lbs. jumbo shrimp which are 10 count per pound with heads on.
I always remove the heads and peel and devien the shrimp for this recipe. The directions on the label of River Road Bar be Que Shrimp Seasoning call for you to remove the head and leave the shell on. We tried this but it was really messy because the shrimp have the seasoning and butter all over them.
Ok once the shrimp are peeled and deviened cover them with the seasoning tossing gently.
In a oven proof glass dish melt 1 stick of butter. When butter is melted add the worcestershire sauce.
Place the shrimp in dish and spoon the butter over them. Bake in 350 degree oven for about 15 - 20 min. Just until they are pink. Careful not to over cook or they will be tough and loose thier good fresh flavor. I usually pull them out after 7 or 8 min and spoon the butter over them again and return them back to oven for another 7-8 min.
Rice:
In a medium size pan with lid combine 2 cups of chicken broth or water 1/2 tsp. of salt and 1 tsp of olive oil.
Bring to a boil and add 1 cup of Uncle Ben's converted rice. Stir, cover with a tight lid and reduce heat to low. Cook undisturbed....meaning no peaking or stirring for 20 min.
Serve shrimp over rice and spoon the butter and seasonings over the top.
I usually serve a tossed salad and toast french bread to go along with this.
The River Road Barbequed Shrimp Seasoning is available in most of the seafood stores locally. If you can't find it in your local store you can order it from http://www.fiestaspices.com/ or write to:
Bolner Fiesta Products, Inc.
General Office
San Antonio, Tx. 78207
I am also including a picture of one of my favorite kitchen utensils, a shrimp peeler. I bought mine in Sextons Seafood in Destin, Also available in seafood dept. in Winn Dixie. Simply, pull the head off the shrimp and take the peeler and insert it in the top side of the shrimp and push back towards the tail. This pulls the shell away from the meat and opens the shrimp up so that the vien running down the back comes right out. You want to remove this vein because it can contain sand that the shrimp injested. Big time saver and an inexpensive tool. Enjoy!
I am posting one of our favorite recipes for shrimp at home.
Shrimp and Rice
Preheat over to 350 dgrees.
2 lbs. of Jumbo 10 count fresh shrimp
1 stick butter
2-3 tablespoons of River Road Bar be Que Shrimp Seasoning
1-2 tablespoons worcestershire sauce
2 cups clear chicken broth or water
1 cup Uncle Bens rice
1/2 tsp of salt
1 tsp olive oil
Shrimp:
We ususally buy 2 lbs of head on shrimp for two people. A good way to gauge how many shrimp to buy is to buy 1/2 lb. per person of medium size heads off. We bought 2 lbs. jumbo shrimp which are 10 count per pound with heads on.
I always remove the heads and peel and devien the shrimp for this recipe. The directions on the label of River Road Bar be Que Shrimp Seasoning call for you to remove the head and leave the shell on. We tried this but it was really messy because the shrimp have the seasoning and butter all over them.
Ok once the shrimp are peeled and deviened cover them with the seasoning tossing gently.
In a oven proof glass dish melt 1 stick of butter. When butter is melted add the worcestershire sauce.
Place the shrimp in dish and spoon the butter over them. Bake in 350 degree oven for about 15 - 20 min. Just until they are pink. Careful not to over cook or they will be tough and loose thier good fresh flavor. I usually pull them out after 7 or 8 min and spoon the butter over them again and return them back to oven for another 7-8 min.
Rice:
In a medium size pan with lid combine 2 cups of chicken broth or water 1/2 tsp. of salt and 1 tsp of olive oil.
Bring to a boil and add 1 cup of Uncle Ben's converted rice. Stir, cover with a tight lid and reduce heat to low. Cook undisturbed....meaning no peaking or stirring for 20 min.
Serve shrimp over rice and spoon the butter and seasonings over the top.
I usually serve a tossed salad and toast french bread to go along with this.
The River Road Barbequed Shrimp Seasoning is available in most of the seafood stores locally. If you can't find it in your local store you can order it from http://www.fiestaspices.com/ or write to:
Bolner Fiesta Products, Inc.
General Office
San Antonio, Tx. 78207
I am also including a picture of one of my favorite kitchen utensils, a shrimp peeler. I bought mine in Sextons Seafood in Destin, Also available in seafood dept. in Winn Dixie. Simply, pull the head off the shrimp and take the peeler and insert it in the top side of the shrimp and push back towards the tail. This pulls the shell away from the meat and opens the shrimp up so that the vien running down the back comes right out. You want to remove this vein because it can contain sand that the shrimp injested. Big time saver and an inexpensive tool. Enjoy!
Wednesday, September 15, 2010
White Chocolate Cake
I spent last week in Rabun Gap with Mom and had a very nice time. You can really tell the seasons are beginning to change. Cool in the low 60's in the mornings and around 85 for the high. Low humidity was great. Planning on being there as much as possible over the next few months. A couple of pictures from the back porch.
We thought it was funny that the our neighbors up there call this side of the house the front of the house. The entry of the house next to the driveway to them is the back of the house! We refer to the entry to the house as the front. We love our neighbors though and they always leave us with a smile saying "Youin's have a nice day and come visit us soon!" Love Love Love Rabun County!!! There was a faint smell similar to lavender in the air up there. Maybe mountain laurel. Not sure but it was wonderful to be there with Momma and relax a little. Friday I went back to the Farm and spent some time with Tricia, and Lee Ann. Tricia was ending her second week of vacation and Lee Ann just came home from Auburn for the weekend.
I came home to Destin Sunday around 11A.M. As I crossed midbay bridge I did see a couple of Brown Pelicans! Water looks great but Destin is very very slow. No one out and about. Wish the work on Mountain Drive would finish. Louie and Gizmo look like Grey blobs of dust when they come home from their walk. Lots of baths lately......
I think our Gulf Shores, Al. neighbors are really hurting. I hope that the stimulus money will help, if they get it, but it really may be too late for most of them. The break is not just in the billfold of these people. It's their spirits too. Hurricanes Ivan and Dennis were a big blow and all of the others that followed added to the misery and loss. Everyone was beginning to get back up and move through a more normal life. Then the oil came. Then it just disappears after a small hurricane comes through. I call B.S. on that one. It's there and BP needs to remove it. Will they? Will President Obama be a man of his word? We will see......
I tried one of the recipes from Granny's clippings yesterday. It was really old and I think when it was written the cook had a wood stove! The timing is wrong for an electric stove. I am going to attach the clipping so you can have it, and I will rewrite it as I made it yesterday. Great cake. Lots of butter so don't eat too much of it.
Seperate the yolk from the white of the eggs. Over a small bowl break the egg in half. holding the egg in the shell move it from one half to the other allowing the whites to fall into the bowl. Place the yellow yolks in another bowl. Slightly beat.
Melt white chocolate set aside.
In a heavy sauce pan add the evaporated milk, butter, sugar and slightly beaten egg yolks. Cook over medium high heat slowly stirring constantly until mixture reaches boiling point. When boiling point is reached set your timer for 12 min. and reduce the heat to medium low. Still stirring constantly for the entire 12 min.......pull up a stool! After 12 min. remove from heat mix in vanilla. Add melted white chocolate, coconut and walnuts stir and allow to cool for about 5 -10 min.
Before you begin stacking your layers take some wax paper cut about 3 inches long and lay it around the edges of the cake plate. This will allow you to keep a clean edge on your plate when the filling drips down the sides. Stack the first layer in the center of your cake plate and cover with 1/3 of the filling followed by the second and third layers.
Directions for the frosting:
After you have stacked all 3 layers and covered each with the filling. In mixing bowl mix the confectioners sugar, room temperature butter, cocoa powder and creamer, until smooth. If you are using milk or cream instead of flavored creamer add 1 tsp vanilla. Then with a cake spatula or large butter knife spread the frosting only around the sides of the stacked layers. Before I did this I used a spoon and picked up the icing that dripped from in between the layers and spread it back on the top layer.
You can now slowly pull the wax paper out from under the bottom layer of the cake and you have a fairly clean cake plate.
We thought it was funny that the our neighbors up there call this side of the house the front of the house. The entry of the house next to the driveway to them is the back of the house! We refer to the entry to the house as the front. We love our neighbors though and they always leave us with a smile saying "Youin's have a nice day and come visit us soon!" Love Love Love Rabun County!!! There was a faint smell similar to lavender in the air up there. Maybe mountain laurel. Not sure but it was wonderful to be there with Momma and relax a little. Friday I went back to the Farm and spent some time with Tricia, and Lee Ann. Tricia was ending her second week of vacation and Lee Ann just came home from Auburn for the weekend.
Pictures of "Baby" my sweet bob tail kitty! She is spoiled rotten and has the sweetest personality of any cat I have ever known!
I think our Gulf Shores, Al. neighbors are really hurting. I hope that the stimulus money will help, if they get it, but it really may be too late for most of them. The break is not just in the billfold of these people. It's their spirits too. Hurricanes Ivan and Dennis were a big blow and all of the others that followed added to the misery and loss. Everyone was beginning to get back up and move through a more normal life. Then the oil came. Then it just disappears after a small hurricane comes through. I call B.S. on that one. It's there and BP needs to remove it. Will they? Will President Obama be a man of his word? We will see......
I tried one of the recipes from Granny's clippings yesterday. It was really old and I think when it was written the cook had a wood stove! The timing is wrong for an electric stove. I am going to attach the clipping so you can have it, and I will rewrite it as I made it yesterday. Great cake. Lots of butter so don't eat too much of it.
"You will see that I didn't make the cake frosting the same as the above recipe. Mainly because Wade loves chocolate. So I added cocoa and substitued hazelnut flavored creamer for the evaporated milk and vanilla called for in the original recipe. Taste great!
The cook time in above recipe is also different for my electric oven and I didn't split the layers in half. They are so moist it would have been a little difficult to do. Tasted good anyway!
I am also going into detail that most of you already know, but my girls are learning to cook so I am being more detailed than normal for them."
White Chocolate Cake
For the cake layers:
1/2 cup of white chocolate pieces melted
3 cups all purpose flour
2 tsp salt
4 tsp soda
2 sticks unsalted butter
2 1/2 cups sugar
6 eggs
1 cup 1/2 and1/2 cream
2 tsp vanilla
For the filling:
1 1/3 cup evaporated milk
1 1/3 cup sugar
4 egg yolks
2/3 cup butter
1 1/2 tsp vanilla
1/2 cup white chocolate pieces melted
1 1/3 cup coconut
1 1/3 cup chopped walnuts
For the frosting:
2 cups powdered sugar
1 stick of butter softened
1/4 cup cocoa powder
1-2 tablespoons Carnation brand liquid hazelnut creamer...... or milk along with 1 tsp vanilla
Directions:
It's always a good idea to get all of your ingredients measured and ready to assemble before you start.
Take the butter and eggs out of the refrigerator and let them sit at room temp for about an hour.
Meanwhile gather all your ingredients together, measure the evaporated milk and let it sit at room temp until you are ready for it.
Preheat oven to 300 degrees.
Grease and dust with flour 3 cake pans. Set aside. ( I broke my layers yesterday when I took them out of the oven! But I was able to use some toothpicks and keep it all together once I started stacking it. Just remember when you grease and flour to cover the entire surface with the flour. I don't think I did that and they stuck in places. When you get the pans greased with butter or crisco whatever you have, lightly sprinkle the pan with flour and then holding the pan in your hand tap the pan from side to side and dust the entire pan with flour. Discard any loose flour.)
Measure all of the other ingredients and have them at hand for mixing.
Sift flour, salt and soda together. Sometimes if my flour is not too lumpy I will cheat and use a whisk and mix the three together and forgo the messy sifting process. Set aside.
Measure 1/2 cup white chocolate pieces and place in a heavy saucepan. Over medium heat stir until melted. Remove from stove and allow to cool slightly. You can also do this in the microwave start with 15 sec. on high and stir and then another until melted be sure to use a microwave safe glass bowl.
Ok you are ready to start mixing:
In bowl of mixer beat the butter until light and fluffy. Add the sugar and beat until smooth.
Add the eggs one at a time. Beat until the bright yellow yolk disappears and then add another. After the eggs are mixed in beat in the cooled white chocolate.
Alternately add the flour mixture and the 1/2 and 1/2 cream, beginning and ending with the flour. Therefore you add 1/3 of the flour, add half of the cream, beat in well, add another 1/3 of the flour and last half of the cream, beat well, add remaining flour and beat untill smooth. Beat in vanilla.
Pour into greased and floured pans. Bake in 300 degree preheated oven for apporx. 20 min. When you place the pans in the oven don't let the sides of the pans touch each other or the inside of the stove. This will help them cook more evenly.
To test for doneness insert toothpick in center of cake if it comes out clean it's ready to take out and allow to cool.
Leave the layers in the pan and take a knife and go around the edges and loosen the cake from the sides. Lay out a clean dish towel on the counter and turn each pan upside down on the towel. Tap the bottom of the pan and cake should come out onto towel. If not you may have to coax it out with a spatula or butter knife being carful to not break.
Directions for the filling:
Melt white chocolate set aside.
In a heavy sauce pan add the evaporated milk, butter, sugar and slightly beaten egg yolks. Cook over medium high heat slowly stirring constantly until mixture reaches boiling point. When boiling point is reached set your timer for 12 min. and reduce the heat to medium low. Still stirring constantly for the entire 12 min.......pull up a stool! After 12 min. remove from heat mix in vanilla. Add melted white chocolate, coconut and walnuts stir and allow to cool for about 5 -10 min.
Before you begin stacking your layers take some wax paper cut about 3 inches long and lay it around the edges of the cake plate. This will allow you to keep a clean edge on your plate when the filling drips down the sides. Stack the first layer in the center of your cake plate and cover with 1/3 of the filling followed by the second and third layers.
Directions for the frosting:
After you have stacked all 3 layers and covered each with the filling. In mixing bowl mix the confectioners sugar, room temperature butter, cocoa powder and creamer, until smooth. If you are using milk or cream instead of flavored creamer add 1 tsp vanilla. Then with a cake spatula or large butter knife spread the frosting only around the sides of the stacked layers. Before I did this I used a spoon and picked up the icing that dripped from in between the layers and spread it back on the top layer.
You can now slowly pull the wax paper out from under the bottom layer of the cake and you have a fairly clean cake plate.
White Chocolate Cake
Have a good week.
Tuesday, September 14, 2010
Chicken Soup and Chicken Salad.
Ok girls here's the low down on the chicken and rice, and chicken salad.
3 -4 large chicken breast with ribs in. or 1 whole chicken can be used.
season chicken with salt and nature seasons.
Place in large pot cover with water
Cut up 2 pieces of celery and add to water.
Cook on high until water boils. Reduce heat to medium and cover with lid.
Cook on medium for about 30 to 45 min.
After 30 min. check and if the bone is moving away from the meat then it's cooked enough.
Keep the water covering the chicken. If needed add more and continue to cook until tender.
Remove from broth and let stand to cool.
For rice and chicken soup
Bring the broth back to a boil and add 1 1/2 cups rice to about 1/2 of large pot of stock. If you have less than half add some water or clear chicken broth in a can.
Stir and cook for about 20 min on med heat uncovered. Add a can or cream of mushroom soup after 15 min. and stir until dissolved. Add chunks of chicken if you want to have some chunky chicken and rice soup!
Turn the heat off and let stand for about 10 min and then serve.
Season to taste with pepper and salt.
For the remainder of the chicken you can make chicken salad.
Remove bones and chop chicken in chunks. Then with your hands shred the chunks.
Chop two stalks of celery fine and add to chicken
Chop 1/2 an onion fine and add to chicken
Add 1/3 cup of mayoniase and stir.
Add additional mayonise to your taste. Should be creamy.
Salt and pepper to taste. Refrigerate if possible for 30 mn to hr before you eat.
Great on toasted french bread or whole wheat or white bread. Also delicious with ritz crackers.
I also use this chicken salad recipe to make a chicken salad ball. Just make as previously stated and roll into ball place in refrigerator for 1 hour and then take out and roll in 1/2 cup chopped toasted pecans or almonds. Refrigerate again for an hour or longer. Make a day ahead if needed.
To serve place on a bed of lettuce lay cherry tomatoes around the edge of ball and serve with crackers of your choice.
3 -4 large chicken breast with ribs in. or 1 whole chicken can be used.
season chicken with salt and nature seasons.
Place in large pot cover with water
Cut up 2 pieces of celery and add to water.
Cook on high until water boils. Reduce heat to medium and cover with lid.
Cook on medium for about 30 to 45 min.
After 30 min. check and if the bone is moving away from the meat then it's cooked enough.
Keep the water covering the chicken. If needed add more and continue to cook until tender.
Remove from broth and let stand to cool.
For rice and chicken soup
Bring the broth back to a boil and add 1 1/2 cups rice to about 1/2 of large pot of stock. If you have less than half add some water or clear chicken broth in a can.
Stir and cook for about 20 min on med heat uncovered. Add a can or cream of mushroom soup after 15 min. and stir until dissolved. Add chunks of chicken if you want to have some chunky chicken and rice soup!
Turn the heat off and let stand for about 10 min and then serve.
Season to taste with pepper and salt.
For the remainder of the chicken you can make chicken salad.
Remove bones and chop chicken in chunks. Then with your hands shred the chunks.
Chop two stalks of celery fine and add to chicken
Chop 1/2 an onion fine and add to chicken
Add 1/3 cup of mayoniase and stir.
Add additional mayonise to your taste. Should be creamy.
Salt and pepper to taste. Refrigerate if possible for 30 mn to hr before you eat.
Great on toasted french bread or whole wheat or white bread. Also delicious with ritz crackers.
I also use this chicken salad recipe to make a chicken salad ball. Just make as previously stated and roll into ball place in refrigerator for 1 hour and then take out and roll in 1/2 cup chopped toasted pecans or almonds. Refrigerate again for an hour or longer. Make a day ahead if needed.
To serve place on a bed of lettuce lay cherry tomatoes around the edge of ball and serve with crackers of your choice.
Sunday, September 5, 2010
Pork Roast ACT ll
Today I pulled some more meat off of the roast I made yesterday and we had soft tacos.
I forgot to tell you to save the broth you have from cooking the roast. Put the broth in the refrigerator and after about an hour take it out and skim off the excess fat. Then you can strain the broth and have a clear stock that is wonderful for making rice, cooking pasta or making sauces or gravy. Just substiture broth for water in your recipe.
Pulled Pork Tacos
Pulled pork about 1 1/2 cups
Sour cream
Salsa
Broth from roast
Gucamole recipe follows
Pulled off enough pork to make 4 tacos about 1 1/2 cups.
In a saucepan put 1/4 cup of the broth from the roast and about 1 tablespoon of taco seasoning.
Heat the broth and seasoning and add the meat. Let it cook until warm and most of the broth is absorbed. Remove from heat.
In a clean warm skillet place a flour tortilla. Let the tortilla begin to brown. Flip and brown other side. Remove from pan and fill with meat, cheese, guacamole, sour cream and salsa.
This is messy and I ate it with my fork but it sure was good.
Guacamole
2 ripe avocados peeled and mashed
1/2 tsp salt
1 tsp black pepper
juice from 1/2 lemon
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp ground red pepper
Mash avocado squeeze lemon and add seasonings and mix well. Let stand in refrigerator for 1 hour. You can add sour cream if you want a smoother quacamole. We like it kind of chunky. Goes great with a chunky salsa.
I forgot to tell you to save the broth you have from cooking the roast. Put the broth in the refrigerator and after about an hour take it out and skim off the excess fat. Then you can strain the broth and have a clear stock that is wonderful for making rice, cooking pasta or making sauces or gravy. Just substiture broth for water in your recipe.
Pulled Pork Tacos
Pulled pork about 1 1/2 cups
Sour cream
Salsa
Broth from roast
Gucamole recipe follows
Pulled off enough pork to make 4 tacos about 1 1/2 cups.
In a saucepan put 1/4 cup of the broth from the roast and about 1 tablespoon of taco seasoning.
Heat the broth and seasoning and add the meat. Let it cook until warm and most of the broth is absorbed. Remove from heat.
In a clean warm skillet place a flour tortilla. Let the tortilla begin to brown. Flip and brown other side. Remove from pan and fill with meat, cheese, guacamole, sour cream and salsa.
This is messy and I ate it with my fork but it sure was good.
Guacamole
2 ripe avocados peeled and mashed
1/2 tsp salt
1 tsp black pepper
juice from 1/2 lemon
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp ground red pepper
Mash avocado squeeze lemon and add seasonings and mix well. Let stand in refrigerator for 1 hour. You can add sour cream if you want a smoother quacamole. We like it kind of chunky. Goes great with a chunky salsa.
Lola's Macaroni and Cheese
Today I am sharing Tricia and Lee Ann's favorite dish. This is a recipe from Lola, a sweet angel that took care of Tricia and Lee Ann for me when they were little. We all love her dearly. And this is the best Mac and Cheese we have ever had. Love you Lola!
LOLA’S MACARONI AND CHEESE
2 cups uncooked macaroni
2 cups milk
¼ cup flour
1 teaspoon onion powder
4 ½ cups sharp cheddar divided
1 cup soft white bread cubed ( remove crust from 4 slices cut enough to lightly cover top of casserole)
¼ cup butter melted
Cook macaroni by package directions: drain and set aside
Warm Milk in microwave for 1 min.
Mix together milk, flour, onion powder with wire whisk. Whisk for 1 min. until smooth.
Stir together, flour mixture, macaroni and 3 ½ cups of cheese.
Pour into lightly greased 13 x 9 or two 8-9” square casserole dishes.
Cover with remaining 1 cup of cheese and spread breadcrumbs evenly over top. Drizzle the melted butter over the bread crumbs.
Bake 350 for 45 min or until golden brown.
For 2 to 4 people the square 9” casserole size is great and you can freeze or refrigerate the second casserole. But if you have a crowd they will gobble up the whole thing so go for 9 x 13!
Have a good day :)
LOLA’S MACARONI AND CHEESE
2 cups uncooked macaroni
2 cups milk
¼ cup flour
1 teaspoon onion powder
4 ½ cups sharp cheddar divided
1 cup soft white bread cubed ( remove crust from 4 slices cut enough to lightly cover top of casserole)
¼ cup butter melted
Cook macaroni by package directions: drain and set aside
Warm Milk in microwave for 1 min.
Mix together milk, flour, onion powder with wire whisk. Whisk for 1 min. until smooth.
Stir together, flour mixture, macaroni and 3 ½ cups of cheese.
Pour into lightly greased 13 x 9 or two 8-9” square casserole dishes.
Cover with remaining 1 cup of cheese and spread breadcrumbs evenly over top. Drizzle the melted butter over the bread crumbs.
Bake 350 for 45 min or until golden brown.
For 2 to 4 people the square 9” casserole size is great and you can freeze or refrigerate the second casserole. But if you have a crowd they will gobble up the whole thing so go for 9 x 13!
Have a good day :)
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