Sunday, December 25, 2016
Tuesday, December 20, 2016
Chicken Corn Chowder
Here is a quick recipe for a cold night like this when you're just too tired and too busy to do anything else.
This 5-star corn chowder can be on your table in less than 30 minutes for dinner tonight thanks to convience items like rotisserie chicken and frozen corn.
INGREDIENTS:
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
DIRECTIONS:
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
There...How's That? Quick Huh? Enjoy! Eat Well My Friends!
Friday, December 16, 2016
Shrimp And Grits-Louisiana Style
We thought we would share that recipe that Donnie Ray's sister, Nell taught her how to prepare when they were last in New Orleans...
INGREDIENTS:
- 2 dozen 16-20 shrimp grilled
- 1/2 cup butter
- 1/4 cup chopped red bell pepper
- 1/4 cup yellow bell pepper
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1 Tbs. minced garlic
- 3/4 cup chopped Andouille Sausage
- 1/4 cup flour
- 3 cups shrimp stock
- 1 cup. heavy whipping cream
- 1/2 cup sliced green onions
- Salt & black pepper to taste
- 1 1/2 cups yellow corn grits
- 3 1/2 cups whole milk
- 3 cups 1/4 water
- 1/2 tbs. Salt
- 4 tbs. Butter
- 1/4 lbs. of shredded mozzarella cheese
In stock pot; combine milk, water, and salt. Bring to boil over medium high heat. Add grits, bring it to low boil. Cover and cook 14 minutes. Remove from heat and add cheese.
Arrange grits in middle of a shallow bowl. Arrange 6 shrimp tails side up around grits, add cream sauce around shrimp.
Makes 6 servings.
There it is...Enjoy...
Monday, December 12, 2016
Boneless Leg Of Lamb
INGREDIENTS:
- 2 lbs lamb
- olive oil
- 1 cup chopped fresh parsley
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 pinch salt
- 1 pinch pepper
Pretty simple....If done right, the meat is so good ,it falls off the bone... Go For it my friends!
Wednesday, December 7, 2016
Beef Tostados
This beef dish is a cinch regardless of how much beef cred you have. Feel free to make it your own by adding your preferred toppings and, if you're up for the challenge, add a drizzle of hot sauce to finish.
INGREDIENTS:
- 4 corn tortillas
- Corn or peanut oil for frying tortillas
- 2 cups refried beans
- 1 ½ pounds Mexican shredded beef,
- 1 cup shredded yellow cheddar cheese
- 1 cup shredded jack cheese
- ½ cup enchilada sauce
- 1 avocado, pitted and skinned and cut into 12 slices
- Toppings such as shredded lettuce, chopped fresh tomatoes, chopped red onions, sour cream, taco sauce, etc
- Heat oil in medium wok or heavy bottomed pan to 375 degrees. Use candy thermometer.
- Drop a single corn tortilla in and fry on both sides until crispy. Repeat for remaining pieces placing them on serving dishes.
- Heat refried beans on stove or in microwave until hot and spread evenly on top of each fried corn tortilla. Heat pulled beef on stove or in microwave until hot and spread evenly on beans. Divide shredded cheese between the four servings. Heat enchilada sauce on stove or in microwave and divided between four servings. Slice and divide the avocado between the four servings then top each with topping of choice such as shredded lettuce, chopped tomato, chopped red onion, sour cream, taco sauce, etc
Refried Beans-
INGREDIENTS:
- 2 tablespoons canola oil
- ¼ pound pancetta, diced into small pieces
- 1 cup diced onion
- 2 cloves minced garlic
- ¼ cup beef stock
- 2 cans pinto beans, rinsed and drained
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 tablespoon chopped cilantro
- 1 Roma tomato, diced
- 1 teaspoon oregano
- 1 tablespoon Rocket Fuel, or your favorite hot sauce
- In a large sauté pan over medium heat, cook pancetta in canola oil. Cook pancetta until crisp.
- Add onion and sauté 3-5 minutes until onions become tender.
- Add garlic and cook 1 minute.
- Add in all other ingredients and cook five minutes.
- Puree half the mixture with an emulsion blender and cook 2 more minutes.
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onions
- 2 medium garlic cloves chopped
- 4 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon dried oregano
- ½ teaspoon coriander
- ½ teaspoon (Rocket Fuel) or your favorite hot sauce
- Sauté onions in oil over medium heat for 4 minutes or until translucent. Add garlic and sauté for one minute. Add tomato paste and sauté for an additional minute. Add all other ingredients and bring to a simmer and cook for about five minutes to blend flavors.
- With an emulsion blender or in a blender, puree until smooth.
INGREDIENTS:
- ½ large onion peeled and cut into large slices
- ½ large red bell pepper seeded and cut into large slices
- 1 tablespoon tomato paste
- 1 tablespoon Agave Nectar or honey
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried cumin
- ½ teaspoon chili powder
- 1 teaspoon dried oregano
- 1 ½ teaspoons ground coriander
- 1 teaspoon Rocket Fuel, or your favorite hot sauce
- ½ teaspoon Sriracha chili sauce
- 2 ½ pounds chuck roast
- 1 cup beef stock
- Preheat oven to 300 degrees.
- In a 9x13-inch glass baking dish or roasting pan, lay sliced onions and peppers on bottom.
- Mix tomato paste, Agave or honey, all the dried spices, Rocket Fuel and the chili sauce. Smear all over beef and set beef over peppers and onions. Pour the beef stock around the sides of the beef.
- Cover with parchment paper and then foil, sealing tight.
- Roast in over for three hours or until fork tender. Check after three hours and cook for another 30 minutes if not falling apart tender.
- With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.
- Use as a filling for a variety of Mexican or Southwestern-inspired dishes.
ENJOY! Eat well my friends...!
Thursday, December 1, 2016
Lemon Chicken in a Skillet
It's the first of December...Christmas Shopping has begun...You certainly feel like fixing something easy, but still good...Well it don't get much easier, or more satisfying: A complete dinner in one pan in half an hour. Lemon brightens this cozy winter meal.
Yield:
Serves 4 (serving size: 1 chicken breast half and 3/4 cup potato mixture)
Total time: 30 Minutes
INGREDIENTS:
12 ounces baby red potatoes, halved
1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 cups unsalted chicken stock (such as Swanson)
8 very thin lemon slices
1 (8-ounce) package trimmed haricots verts (French green beans)
2 tablespoons chopped fresh flat-leaf parsley
DIRECTIONS:
1. Preheat oven to 450°.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
Serve with a nice Red Wine-
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Food Safety Tips
Protect yourself against food-borne illnesses.
Protect yourself against food-borne illnesses.
1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).
Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.
2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!
Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.
3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.
Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.
4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.
One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:
* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit
* Pork and ground beef - 160 degrees fahrenheit
* Poultry - 165 degrees fahrenheit.
Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.
5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.
Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.
6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.
Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.
7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.
You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.
8. Always heat leftover foods to 165 degrees fahrenheit.
The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.
9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.
If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.
10. Whenever there’s a food recall, check products stored at home to make sure they are safe.
You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov
