Fried Wing Flats Drizzled With Honey Lemon Pepper

 This is perfect for a Saturday Afternoon get together with friends to watch the game or play cards.

INGREDIENTS:

3 lbs of wings !

 1 tsp adobo ! 

1tsp black pepper ! 

1 tsp cayenne pepper ! 

1/2 tbsp lemon pepper ! 

1/2 tbsp garlic powder ! 

1 tsp Italian seasoning! 

2 eggs! 

3 cups flour

DIRECTIONS:

Wash chicken add to a bowl then add all seasonings above and 2 eggs mix well . 

In another bowl add all purpose flour Dip seasoned chicken into flour mixture then fry in vegetable oil for 6 miniutes per side add glaze to hit hot chicken.

 Serve and enjoy! 

Sauce recipe! 

1 stick butter 

1 tsp black pepper 

1 tsp lemon pepper or more to suit your taste. 

1/4 cup honey 

Juice of 1 lemon 

Melt butter in sauce pan then add lemon juice 

Black pepper, Lemon pepper and Honey bring to a boil then remove from stove. 

Note: melt the butter on like low heat dont let it burn .you need to see the yellow lemon pepper colour when you add it to the chicken wings!

ENJOY!

Happy Thanksgiving

 

Garlic Butter Pork Chops

 Mmmmm this looks good doesn't it?

INGREDIENTS :

2 medium-sized pork chops, heritage breed

2 tbsp of grass-fed butter, melted 

4 cloves of minced garlic 

3 sprigs of thyme tbsp of olive oil salt and pepper to your liking

DIRECTIONS:

Step 1: Prepare the oven. Preheat it to 380 degrees. 

Step 2: Sprinkle the pork chops well with salt and pepper to your liking. 

Step 3: Melt 5 small spoonfuls of butter in a microwave or store to make the butter sauce. Feel free to add more if desired. 

Step 4: Add the thyme and chopped garlic to the melted butter. Stir well and keep this aside to rest. 

Step 5: Heat the olive oil in a cast-iron skillet over medium heat. Add the pork chops to the hot oil and sear for about 4 minutes on each side until golden brown.

Step 6: Pour the garlic butter mixture over the pork chops and transfer the skillet to the oven. Bake the pork chops until the internal temperature reached about 145 to 150 degrees. 

Step 7: Remove the pan from the oven when the pork chops are done. Spoon over the butter sauce left in the pan. Step 8: Serve right away.

 Enjoy!

Lemon Blueberry Loaf

 I don't know if I've posted this before..but it looks tasty and is perfect for this time of year...

INGREDIENTS:

1 ½ cups plus 

1 tbsp all purpose flour 

2 tsp baking powder 

3 large eggs 

1 cup granulated sugar 

1 cup plain yogurt or sour cream 

½ tsp salt 

½ tsp vanilla 

½ cup vegetable oil 

2 tsp lemon zest 

1 ½ cups fresh or frozen blueberries

 Lemon Glaze/Syrup 

2 to 3 tbsp lemon juice

1 cup sifted confectioner’s sugar

DIRECTIONS-

Preheat the oven to 350* Grease the sides and bottom of a loaf pan Sift together all dry ingredients for the bread In a large bowl, mix together all the moist ingredients 

Slowly add in the dry ingredients In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter Pour the batter into the prepared pan Bake for 50 to 55 minutes. 

If a toothpick comes out clean the bread is done 

Remove from the oven and let cool for 10 minutes 

Remove loaf from pan and allow to cool on a cooling rack In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve.

 Simmer for 3 minutes Using a toothpick, poke holes all over the loaf, top and sides Use a pastry brush to brush the lemon syrup on the top and the sides. 

Let harden for 15 minutes before serving.

ENJOY!

Pineapple Upside Down Cake

 Here's a sweet treat for your pallette- Pineapple Upside Down Cake..

CHECK IT OUT!

INGREDIENTS:

3 eggs 

1/2 cup flour 

3/4 cup sugar 

3/4 cup liquid milk 

2 tsp baking powder 

1/2 tsp vanilla 

100 grams butter 

1 can pineapple, sliced

DIRECTIONS:

To make burnt sugar, put the sugar in a saucepan on the fire until it melts, add water to the amount a cup coffee with a little piece butter, stir for 6 min , and turning off fire. 

To making cake, in an electric mixer, putting butter also sugar, adding eggs, one egg at time, & add flour also liquid milk . 

Grease the sides of the mold with butter and flour to prevent the cake from sticking.

Add the burnt sugar, then round pineapple slices with a little juice, then add the cake mixture. The mold is entered into the oven preheated at 180 degrees for 40 minutes. 

Remove the mold from the oven, leave it to cool down, and then stir.

ENJOY!

Crockpot Pepper Steak.

 Pepper Steak, my second favorite Chinese Food..(Next to General Tso's Chicken) is on the agenda for today.

INGREDIENTS:

* 1 red bell pepper, sliced 

* 1 green bell pepper, sliced 

* 1 white onion, sliced 

* 1 can diced tomatoes 

* 2 pounds of sirloin steak, cut into strips 

* 2 tsp garlic, minced 

* 2 tbsp Olive Oil 

* ⅔ cup hot water 

* 1 cube beef bouillon 

* 3 tbsp Soy Sauce 

* 1 tbsp Cornstarch 

* 1 tbsp brown sugar 

* 2 tsp Worcestershire Sauce 

* Salt and pepper to taste

DIRECTIONS:

FIRST STEP: Heat the Olive oil in a skillet Add the steak to the skillet and saute until it is browned on each side 

SECOND STEP: Dissolve the bouillon in the hot water and pour it into the crockpot Whisk the cornstarch into the bouillon and water 

THIRD STEP: Add the Worcestershire, Soy Sauce and brown sugar to the crockpot Add the diced tomatoes, salt and pepper 

FOURTH STEP: Stir in the beef and the onions Cook on low for 6 to 7 hours, or on high for 3 hours

 FIFTH STEP: Add the sliced peppers and cook for an additional hour Garnish with thinly sliced green onion Serve with a side of rice and a dinner salad

ENJOY!

Old Fashioned Beef Stew

 Here is some comfort food for a cold night in Fall at home.. Check it out-

INGREDIENTS:

2 tablespoons olive oil 

2 pounds cubed beef stew meat 

2 tablespoons all-purpose flour 

4 cups water 

2 cups beef broth 

1/2 teaspoon salt 

1/2 teaspoon ground black pepper 

4 cups cubed potatoes 

2 cups chopped carrots 

1 teaspoons dried rosemary 

1 cup fresh corn kernels 

1 cup fresh green beans, cut into 

1 inch pieces 

1 cup chopped turnip (optional) 

2 cups chopped fresh tomatoes (optional)

DIRECTIONS:

Heat oil in large pot. 

Add beef and flour, stirring to coat beef; brown. 

Add water, broth, salt, and pepper. 

Heat to boiling; reduce heat, and simmer 1 hour. 

Stir in potatoes, carrots (or turnips), and rosemary. 

Simmer 1-2 hours. 

Add corn, green beans, and simmer for 30 minutes longer.

ENJOY!

Doritos Chicken Casserole

 I don't know about you...but this looks delicious! 

Check it Out!

INGREDIENTS:

3 c. shredded cooked chicken 

2 c. shredded Mexican cheese blend (divided) 

1 (10 oz.) can cream of chicken soup 

1/2 c. milk 

1/2 c. sour cream 

1 (10 oz.) can Ro-Tel diced tomatoes with green chilies drained 

1 T. taco seasoning mix 

1 lg. bag Doritos your choice (I use nacho cheese) 

Chopped lettuce for garnish 

Diced tomato for garnish

DIRECTIONS:

Preheat the oven to 350 degrees.

 In a large bowl, mix together the shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes, and taco seasoning mix. 

Stir well. Grease a 2-quart casserole dish. Layer half of the crushed Doritos across the bottom of the dish. Top with half of the chicken mixture. 

Add another layer of crushed Doritos, and then add another layer of the chicken mixture. 

Top with remaining 1 cup cheese. 

Cover and bake for 30-35 minutes, until bubbling hot. 

Remove from the oven and top with chopped lettuce, diced tomato and more crushed Doritos.

ENJOY!

Good Ole Mac and Cheese

  The picture says it all, the Ultimate in comfort food! Good Ole Mac n Cheese!

INGREDIENTS:

12 oz dry macaroni 

1/4 cup butter 

1/4 cup flour 

1 1/2 cups milk 

1 cup light cream about 10-12% MF 

1/2 teaspoon dry mustard powder 

1 teaspoon onion powder salt & pepper to taste 

1 can condensed cream of cheddar soup optional 

10.75 oz 4 cups sharp cheddar divided 

1/2 cup fresh parmesan cheese

DIRECTIONS:

Preheat oven to 425 degrees. 

Cook macaroni according to package directions. 

Drain and run under cold water. 

Melt butter over medium heat in a large saucepan. 

Whisk in flour and let cook 2 minutes while stirring. 

Slowly whisk in cream, milk, mustard powder onion powder, salt and pepper to taste. 

Cook over medium heat while stirring until thickened. 

Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. 

Add soup if using.

Toss cheese sauce & macaroni noodles together.

 Pour into a greased 9×13 pan. 

Top with remaining cheese. 

Bake 18-24 minutes or until bubbly. 

Do not over cook. 

Cool 10-15 minutes before serving.

ENJOY!

Chocolate Eclairs

 I think this photo speaks for itself...So let's get to the deliciousness...

INGREDIENTS:

4 tablespoons (57 grams) unsalted butter 

1 teaspoon granulated sugar 

½ cup (118 ml) water 

½ cup (74 grams) all-purpose flour 

Small pinch of salt 

2 large eggs, room temperature, beaten 

3/4 cup (177 ml) heavy whipping cream, cold 

1/2 teaspoons powdered sugar 

4 ounces (115 grams) 70 or 72% dark chocolate, broken into pieces

DIRECTIONS:

To a medium saucepan over medium heat add the butter, sugar and water. Stir until the butter and sugar are melted and bring to a boil. Remove from heat, while stirring vigorously with a wooden spoon or whisk, add the flour and salt. Continue stirring and cook until the mix starts to pull away from the sides of the pan and looks like mashed potato. 

Remove from the heat. Add one egg and beat the mix until the egg is incorporated and smooth. Repeat with the other egg until the mix is a shiny, smooth paste. Allow to cool slightly in the pan. Preheat the oven to 400°F/200°C with the rack in the center of the oven. Line a large baking sheet with parchment paper. 

Draw 10, 3-inch lines, 2 inches apart on the paper. Turn the paper over so the pastry is not directly on the ink. Spoon the cooled pastry mixture into a piping bag fitted with a 1/2-inch (13 mm) round nozzle. Pipe 3-inch (7 ½ cm) long pastry lengths onto the baking sheet following the lines, about 1-inch (2 ½ cm) thick.

 Bake for 20 minutes, then turn the oven temperature down to 375°F/190°C and bake for a further 5-6 minutes until puffed and golden brown. Times will vary depending on your oven. Remove from the oven, transfer to a cooling rack to cool completely. 

To a bowl, add the whipping cream (or use a stand mixer). 

Beat the whipped cream until soft peaks start to form. Add the powdered sugar and continue to beat until stiff peaks form. Transfer the cream to a piping bag fitted with a small nozzle.

 Once the pastries are cool, make 2 holes along the underside of the pastries. Pipe cream into each of the holes to fill the cavity of the pastry. 

Do not overfill. You will feel it filling up in your hand. 

Repeat with all. Alternately, you can slice the pastries lengthwise and sandwich the cream between the two. To a wide, microwave-safe glass bowl, add the chocolate. 

Microwave in 15 second increments, stirring between until melted. 

Dip the tops of the pastries into the melted chocolate, allowing excess to drip off and set them on a tray. Refrigerate to cool completely and set the chocolate.

ENJOY!