Ranch Style Chicken

Tender, juicy, flavorful chicken baked either low and slow in the oven, or if you are in a hurry, kick the temperature up to 325° or 350° and have it done in approximately 90 minutes.

Ingredients

6 Tbs. shortening or cooking oil
1/2 c. flour
salt and pepper
1 (2 to 3) lb. frying chicken cut up or chicken pieces
1 onion, chopped
8 sprigs parsley (optional) or 4 teaspoons dried 
2 cloves minced garlic
1 Tbs. olive oil
1 (8 Oz.) can tomato sauce
1 (16 oz.) can tomatoes
1/2 c. sliced olives
1 (3.5 to 4 ) oz can mushrooms
1 tsp. Italian herb seasoning
salt and pepper to taste

Directions

Preheat oven to 325°.  However, if you are wanting the chicken to be really tender, juicy and falling off the bone,preheat oven to 165°. Get two 12 x 8 x 2-inch baking dishes.  You can also line the dishes with aluminum foil for easier cleanup.

Melt 3 tablespoons shortening into each baking dish. 

Salt and pepper both sides of the chicken pieces. Place the flour in a bag. Shake the chicken pieces to coat with flour.  Arrange chicken pieces in the baking dishes with skin side up. 

Bake 30 minutes. Drain off all but 1 tablespoon oil.

Remove from oven. Add chopped onion, parsley, and garlic.  Pour in tomato sauce, tomatoes, olives, mushrooms, Italian herb seasoning and salt and pepper to taste.

 Cover and place back in the oven. If you are using a 350° oven, bake the chicken for about an hour.  However, if your oven is st to 170°, bake for 4 to 5 hours or until the meat is tender and registers 165° with a meat thermometer when inserted into the thickest part of the chicken.

Homemade Pickling Spice

If you don't have pickling spice in your cupboard, there is no need to rush to the store to buy some. It is so easy to make your own pickling spice, and it's economical too. 

Pickling spice is often used when preserving pickles, but you can also add it to preserved fruits and vegetables.  It can be used in stews and other meat and vegetable dishes.

If you're using pickling spice to canned jars of pickles or if you are making Refrigerator Bread and Butter Pickles, add the spices right into the brine.  If you are using it to cook with, place the desired amount of pickling spice in a piece of cheesecloth and tie it shut with a string. Toss this in during cooking. When the meal is done or you no longer need to season with the pickling spices, remove the cheesecloth bag.  Open the bag and toss away the used spices. You can wash the cheesecloth and use it again and again.

Ingredients

5 bay leaves
1 to 2 cinnamon sticks
2 Tbs. mustard seeds
1 Tbs. whole black peppercorns
1 Tbs. whole allspice
1 Tbs.ground ginger
1 Tbs/ coriander seeds
1 Tbs. dill seeds
1 to 2 tsp. hot pepper flakes
2 tsp. cardamon seeds
1 tsp. whole cloves

Directions

Crush or tear the bay leaves into small pieces. Place in a glass bowl or a jar that has a tight-fitting lid.

Break the cinnamon sicks into pieces. Add this to the bay leaves.

Add mustard seeds, whole black peppercorns, whole allspice, ground ginger, coriander seeds, dill seeds, hot pepper flakes, cardamon seeds and whole cloves

Stir to combine. If using a jar, put the lid on and shake the jar to mix the spices together.  Store in an airtight jar or container.

Parmesan Garlic Breadsticks 

Fresh hot buttery breadsticks from the oven, seasoned with garlic and herbs, and then dipped in Marinara sauce.  What could be better than that! These breadsticks are so easy to make, and they disappear fast.  So instead of ordering out and paying a high price, make your own instead.

Ingredients 

Breadsticks

1 1/3 c. warm tap water
2 1/2 tsp. instant yeast, rapid rise
2 Tbs. granulated sugar
1/4 c. milk powder
3 Tbs. butter
1 tsp. salt
3 to 4 c. flour

Marinara Dipping sauce

1 (15 oz.) can tomato sauce
1 tsp. sugar
1 tsp. oregano
1/2 tsp. dried basil
1/2 tsp. majoram
1/2 tsp. garlic powder
1/2 tsp. salt

Breadstick Seasoning

2 Tbs. Parmesan cheese
1 Tbs. onion powder
1 Tbs. oregano
1 to 3 tsp. garlic powder  (See notes below)
1 1/2 tsp basil
1 tsp marjoram
1 tsp. parsley
1/2 to 1 tsp. salt
1 1/2 sticks butter, divided

Directions

Two 9 x 13-inch baking pans or one 18 x 13-inch pan.

In a large mixing bowl, combine warm water, yeast, and sugar.  Let stand for 5 to 10 minutes in a warm location. This will tell you if your yeast is active and good to use.

Add milk powder, butter, salt and 1-cup of flour. Mix on low speed with an electric mixer that has a dough hook.  You can also mix this by hand as well with a wooden spoon.  Continue to add the rest of the flour until a soft dough forms. Turn the dough out onto a lightly floured surface to knead by hand, or continue to knead the dough with a mixer.  If kneading by hand, knead for about 8 minutes to 10 minutes, adding flour as necessary, until the dough is smooth and elastic.

Decide on the pan you want to use. If using two 13 x 9-inch pans, divide the dough in half. Roll out each dough into a 13 x 9-inch rectangle. Or, you can use an 18 x 13-inch pan. Roll the dough out into an 18 x 13-inch rectangle.

Begin making the Breadstick Seasoning

Melt 4 tablespoons butter in the bottom of each baking pan if using a 13 x 9-inch pans. Or melt 8 tablespoons in the bottom of an 18 x 13-inch pan.  Place the dough into prepared pan or pans. Press to fit the dough into the corners of the pan.  

Brush the top of each bread stick dough with 1 tablespoon melted butter.  Using a pizza cutter, cut the for the breadsticks.   For the 13 x 9-inch pans, cut the dough into 10 equal portions for a total of 20 breadsticks.  However, if you are using the 18 x 13-inch pan, cut dough in half lengthwise.  Then width wise, cut the dough into equal portions 10 times, so that you have 20 breadsticks. Cover and place in a warm location until the dough doubles in size.  This takes about 90 minutes.  While the breadsticks are rising, begin making the marinara sauce.

In a saucepan, combine tomato sauce, sugar, oregano, basil, marjoram, garlic powder and salt. Bring to a boil over medium heat, stirring to keep it from burning on the bottom.

Reduce heat and simmer the sauce for about 30 minutes. Stir the sauce occasionally to keep it from burning. 

Preheat the oven to 375°  to 400°.  

Bake for 10 to 15 minutes, or until golden brown. While the breadsticks are baking, combine the breadstick seasoning. 

In a small bowl, combine Parmesan cheese, onion powder, oregano, garlic powder,  basil, marjoram,  parsley, and salt.

Remove the breadsticks from the oven. Immediately brush 1 tablespoon melted butter for each 13 x 9-inch pan, or 2 tablespoons butter over the 18 x 13-inch pan of breadsticks. 

Sprinkle the breadstick seasoning over the top of the melted butter. Try to let them cool for 5 to 10 minutes before slicing and serving with the marinara sauce. 

*  You can also add 1/2 cup of Parmesan cheese and 1/2 cup of shredded marble cheese to the dough. Or use mozzarella cheese.  

**  You can add shredded cheese over the tops of the breadstick dough before baking and omit the butter spread over the top.  It may take about 14 minutes to bake.  Then, right when the breadsticks come out of the oven, sprinkle the seasoning mix over the cheese.

** Also,  another variation is to make garlic bread sticks.  Add 1 tablespoon dried minced garlic or fresh garlic cloves.  However, adjust the amount of garlic to suit your tastes.  We like the taste of garlic, so we use more.

Hamburger Cheese Biscuit Ring

This is a recipe from the early 1960's. It is one that my mother often made after a long day of taking care of her family. This meal goes together quickly, so you don't have to spend a lot of time in the kitchen. If you want to save even more time, use the premade biscuits in a can.

Ingredients

2 lb. ground beef
1 onion, chopped
1 (10 1/2 ox.) can condense cream of celery soup
1/2 c. tomato soup
3/4 c. beef bouillon
1/4 c. ketchup
1 tsp. chili powder
1/4 to 1/2 tsp. red pepper flakes (optional)
1/4 c. sliced stuffed olives
salt and pepper to taste

Cheese Biscuits

1/4 c. shortening
1/3 c. cheddar cheese, shredded
2 c. biscuit mix
2/3 c. milk

Directions

In a large cast iron skillet, brown ground beef and onions.  Drain off excess fat.

Mix in condensed cream of celery soup, tomato soup, beef bouillon, ketchup, chili powder, and red pepper flakes.  Bring to a simmer and cook until it is slightly thickened, stirring occasionally.  Add salt and pepper to taste. Turn the heat to low while you prepare the cheese biscuits. 

Preheat oven to 425°. Grease a baking sheet.

Cut in shortening and cheese into biscuit mix. 

Add milk.  Stir with a fork to make a soft dough, beating for 15 strokes. Do not over mix or the biscuits will be tough. 

Drop dough by tablespoons onto prepared baking sheet.

Bake for 12 to 15 minutes, or until golden brown. Makes 12 large biscuits.

To serve, spoon meat into the center of a platter and surround with hot Cheese Biscuits. Garnish with sliced stuffed olives.

No Bake Butterscotchies

This is a simple and easy recipe to make no bake cookies.  It only takes about 10 minutes to whip up a batch of these cookies, and they disappear almost as fast.

Ingredients

1/2 c. evaporated milk
3/4 c. brown sugar
2 Tbs. butter
1 (6 oz.) pkg. butterscotch morsels
1 tsp. vanilla
2 c. crisp ready to eat cereal
1 1/4 c. flaked coconut
1/2 c. chopped walnuts

Directions

 Line your counter or cookie sheets with waxed paper. You will need this done before you start to cook, because the mixture hardens rather quick.  

Combine the evaporated milk, brown sugar and butter in a 2-quart saucepan.  Stirring constantly, bring to a boil. Continue to boil, stirring constantly, for 2 minutes. Remove from heat.

Add the butterscotch morsels, and vanilla.  Stir until the butterscotch morsels melt, and the mixture is smooth.

Stir in cereal, coconut, and walnuts.  Mix thoroughly.

Working quickly at this stage, drop spoonfuls of the cookie dough onto waxed paper. The cookies will start hardening pretty fast at this point. Set them in a location where it is cool, so they will set up sooner. Enjoy.

Pork Scallopini With Mushrooms

This dish may sound difficult to make, it is super easy. In a short amount of time, you can have supper done and on the table! It tastes as good and even better than what you can get from a restaurant. It is comfort food that you can enjoy anytime.

Ingredients

3 to 4 Lbs. pork tenderloins cut into 1-inch slices
salt and pepper to taste
1 1/2 c. flour or 3/4 c. breadcrumbs and 2/3 c. flour
2 Tbs. Parmesan cheese
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1/2 c. buttermilk
1 egg
1/4 c. cooking oil
1/4 c. butter
1 onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1/2 c. heavy cream
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 lb. fresh mushrooms or canned mushrooms, drained
hot cooked fettuccine, rice or mashed potatoes

Directions

Season each side of the pork tenderloin with salt and pepper to taste.

In a shallow dish, combine flour, Parmesan cheese, garlic powder, salt and pepper. 

In another dish, combine buttermilk and egg together. 

Dip the pork tenderloin into the buttermilk mixture.  Allow the excess to drip off. Then dredge the pork tenderloin in the flour mixture. Set aside on a cookie sheet lined with wax paper, so the flour adheres better when you begin cooking them. 

In a large cast iron skillet, heat cooking oil and butter over medium high heat. Add pork tenderloins, being careful to not over-crowd the skillet.  You may need to work in batches, depending on how large the skillet is. Brown the pork tenderloin on both sides. Place the pork tenderloins on a platter and cover with a sheet of foil to keep them warm. Repeat the process of frying the pork tenderloins until they are all browned. 

Add the onion, garlic, and mushrooms. Sauté until the onion is translucent. 

Add chicken broth, thyme, oregano, and rosemary. Scrape the bottom of the pan to release the browned bits because that is where all the flavor is. Simmer for 3 to 4 minutes.

Stir in heavy cream and cook for another 3 minutes.

Mix cornstarch with 1 tablespoon water.  Turn the heat up to high. Whisking continuously, pour the cornstarch and water into the skillet.  Cook and stir until the sauce thickens.

Return the pork tenderloin to the skillet. Spoon some sauce over the top of the meat. 

Cover and cook on low heat for 15 to 20 minutes, or until the pork is done. It should be at least 145° when a meat thermometer is inserted into the center of the pork. 

Place the pork tenderloin over a bed of hot, cooked fettuccine,  rice or mashed potatoes.  Pour the sauce over the top.  Serve and enjoy.

Easy No Cook Brine Refrigerator Bread and Butter Pickles

 

This is the easiest bread and butter pickle recipe ever!  Simply mix up the brine and pour over the sliced cucumbers.  No cooking involved. 

Ingredients

7 c. cucumbers, sliced thin (peeling them is optional)
2 Tbs. pickling salt
2 sweet bell peppers, thinly sliced into strips
1 large onion, thinly sliced into half rings
2 c. sugar
1 c. vinegar
1 tsp. celery seed
1 Tbs. mustard seed
1 1/2 Tbs. pickling spice homemade or bought from the store

Directions

Place sliced cucumbers in a large glass or plastic bowl. We use an ice cream bucket to hold our bread and butter pickles.

Sprinkle salt over the cucumbers and place them in the refrigerator for about an hour.  While the cucumbers are in the refrigerator, make the brine.

Combine sugar, vinegar, celery seed, mustard seed and pickling spice in a bowl.  Stir to combine.

Remove cucumbers from the refrigerator. Drain the cucumber juice off.  Rinse under cold water and then drain again.

Add the sweet bell pepper, and onion to the cucumbers. Stir or toss to combine. 

Pour the brine over the cucumbers.  Mix well.

Cover and refrigerate overnight or at least 2 days for better flavor.  Stir occasionally.    

Give the cucumbers a little stir to make sure they are covered with the brine.  Then serve and enjoy!  Keep the bread and butter pickles in the refrigerator.

Creamy Mushroom Chicken

You can use whole pieces of chicken or chicken breast pounded to an even thickness.  Even strips of chicken will work great for this dish.

Ingredients

6 to 8 pieces of chicken
3 Tbs. oil
1/2 tsp. garlic powder
1 tsp. Italian seasoning
salt and pepper to taste
2 (4 oz.) cans mushrooms, drained or 3/4 c. sliced mushrooms
3 Tbs. butter
3 cloves garlic, minced
2 Tbs. flour
1 c. chicken broth or 1 c. hot water and 1 chicken bouillon cube
1 c. heavy cream or half and half
2/3 c. Parmesan cheese

Directions

Preheat oven to 375°

Place chicken in a large bowl. Sprinkle garlic powder, Italian seasoning and salt and pepper over the chicken.  Toss to coat the pieces of chicken evenly. 

In a large cast iron skillet, fry the chicken on both sides until browned, over medium heat. This takes about 2 to 4 minutes on each side. 

Remove chicken to a plate or a casserole dish.  Cover with a lid or a sheet of foil to keep the chicken warm.

Melt the butter in the skillet that you just cooked the chicken in.  Add the mushrooms, and minced garlic cloves. Stirring constantly, cook 3 to 4 minutes. 

Sprinkle the flour into the pan, whisking to combine.

Pour in the chicken broth and heavy cream, whisking constantly until there are no clumps of flour.

Add the Parmesan cheese. Season with salt and pepper to taste.

Pour the sauce over the chicken and cover with a lid or foil. Or return the chicken to the skillet if it is ovenproof and cover it with a lid or sheet of foil. 

Bake 15 to 20 minutes, or until chicken tests done with a meat thermometer. The internal temperature should read 165° when inserted into the thickest part of the meat.

Serve and enjoy.  You may add more Parmesan cheese over the top. This dish is great with creamy mashed potatoes.  You don't have to make these potatoes ahead of time.

Steak Seasoning

Making your own seasoning is a great way to have seasonings made to the way that you like best. This recipe calls for paprika, but you can use smoked paprika. It will give your food a hint of smokey flavor.

Ingredients

2 Tbs. black pepper or whole peppercorns
2 Tbs. paprika
2 Tbs. sea salt
2 Tbs. dried parsley flakes
1 Tbs. granulated garlic or garlic powder
1 Tbs. granulated onion or onion powder
1 Tbs. dill seeds
1 Tbs. coriander
1 Tbs. cayenne pepper or red pepper flakes (optional)
1 Tbs. dried red bell pepper
2 tsp. mustard seeds
2 tsp. caraway seeds

Directions

 Combine black pepper, paprika, sea salt, granulated garlic, onion powder, dill seeds, coriander, cayenne pepper, red bell pepper, mustard seeds and caraway seeds in the bowl of a mortar and pestle. You can also use a spice grinder or food processor. Another way to break down the hard spice seeds is to place the spices in a heavy closable bag and crush them with a rolling pin, or wooden mallet.

Process until the spices until they are the consistency that you like best.

Pour this into a container that has a tight-fitting lid or use a sealable plastic bag.  

Shake the contents thoroughly to combine. Use to season steak, chicken, pork, potatoes, and vegetables.

Easy Delicious Cornbread

There are several ways to make this cornbread to suit your tastes.  You can add more sugar if you like a sweeter cornbread or less sugar if you don't like it as sweet.  Increase the cornmeal to 2 cups for a more cornmeal taste and decrease the flour to 1 1/2 cups.

This bread is great on its own, or with chili soup or any soup.

Ingredients

1 1/2 c. cornmeal
2 1/2 c. milk or use half milk and half heavy cream or buttermilk
2 c. flour
1 Tbs. baking powder
1 tsp. salt
1/3 to 1/2 c. granulated sugar
1/3 to 1/2 c. brown sugar
2 eggs
2 tsp. vanilla
1/2 c. vegetable oil

Optional ingredients

1 can diced jalapenos, drained and diced
shredded cheddar cheese
1 can Mexicorn, drained

Directions

Preheat oven to 400°. Grease a 9 x 13-inch baking pan, or melt 1/4 c. butter in the bottom of the pan for a delicious butter flavor. You can also use a large cast iron skillet instead. 

In a small bowl, combine cornmeal and milk together.  Leave stand for 10 to 15 minutes.  Whisk the mixture occasionally during that time. If you skip this step, your cornbread will be very dense or doughy in the middle, and this is not the way you want your cornbread to turn out.

In a mixing bowl, combine flour, baking powder, salt, granulated sugar and brown sugar. Mix in the cornmeal mixture, eggs, vanilla, and oil.  Beat for 5 minutes on low speed. 

Pour batter into prepared pan. 

Bake for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean. Serve with some honey butter spread.

Skillet Zucchini Beef One Dish Meal

Zucchini, onions, peppers, and garlic picked fresh from the garden. Add some ground beef, and you have a great one dish meal.

You can also use fresh tomatoes and homemade salsa as well.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
2 to 3 garlic cloves
3 medium zucchini, cut into bite size pieces
1 (10 oz.) can diced tomatoes or salsa, or Mexican style diced tomatoes with green chilies
1 c. frozen corn
1 Tbs. tomato paste
3 tsp. chili powder
3 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. creole seasoning
1/4 tsp. crushed red pepper flakes
1 c. uncooked instant rice
1/3 c or more beef broth
salt and pepper to taste

Directions

in a large cast iron skillet, cook the beef, onion, pepper, and garlic over medium high heat. Cook until the beef is no longer pink and the vegetables are tender.  Drain off excess grease.

Add zucchini, tomatoes, corn, tomato paste, chili powder, cumin, crushed red pepper flakes, uncooked rice, and beef broth.  Season with salt and pepper to taste. Bring to a boil. Reduce heat and cover. Simmer until the rice is tender and the zucchini is cooked. This takes around 10 to 15 minutes.  Check occasionally and add more beef broth or tomato juice if it is low on liquid.

 Macadamia Nut Cookies with Chocolate Chips

This is a really easy recipe and the cookies are delicious.  If you don't have macadamia nuts, you can use walnuts, or you can leave them out if you don't like nuts.  No chocolate chips? No problem. You can use white chocolate, or peanut butter chips.

Ingredients

1 c. butter, room temperature
3/4 c. brown sugar
3/4 c. granulated sugar
2 egg
1 1/2 tsp. vanilla or use 1/2 tsp. vanilla and 1/2 tsp. almond extract
1 tsp. baking soda
1/2 tsp. salt
2 1/4 c. flour
1 c, macadamia nuts, chopped
1 c. chocolate chips, semisweet or milk chocolate, or peanut butter, or white chocolate chips

Directions

Preheat oven to 350°. 

In a large mixing bowl, cream butter, brown sugar and granulated sugar together until light and fluffy.

Add the egg and vanilla.  Beat for 2 minutes on medium speed.  

Add the vanilla and mix well.

Gradually stir in baking soda, salt, and flour.  Mix until thoroughly combined.

Stir in the macadamia nuts and chocolate chips. 

Drop by teaspoonfuls onto ungreased cookie sheets. 

Bake for about 6 minutes. Remove from oven when the edges just begin to turn brown. Remove from oven and leave them on the baking sheet for 1 minute, so they can set and not be too soft.  Place the cookies on a wire rack to cool.

Ham and Cheese Sliders

With these sliders, you can add as much ham and cheese as you like. They are so easy to make and assemble!  You can make these ahead of time to bake later.  This recipe does call for horseradish sauce, but not everyone likes the flavor of horseradish. You can easily leave that ingredient out. These sliders work well as an appetizer, or served as the main meal. 

If you don't have the sweet Hawaiian rolls, you can use regular dinner rolls. Or you can cut thicker bread slices, and use those too. 

Ingredients

1/2 c. softened butter
1/4 to 1/2 c. horseradish sauce (optional)
1 1/2 Tbs. Dijon mustard or honey mustard or spicy brown mustard
1 1/2 tsp. Worcestershire sauce
2 Tbs. brown sugar or 1 Tbs. honey
1 Tbs. parsley
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 pkg sweet Hawaiian rolls
1/2 to 1 lb. thinly sliced cooked deli ham
1 onion, thinly sliced (optional)
1/2 to 1 lb. Swiss cheese, cheddar cheese or your favorite cheese

Directions

Pre-heat oven to 350°.  Lightly spray a 9 x 13-inch baking dish or pan. 

Slice the rolls in half horizontally.  Place the bottoms of the rolls into the prepared baking dish. 

On top of each bun bottom, layer 1 or 2 pieces of ham. Then layer a slice or two of onion, and 1 or 2 pieces of cheese over the ham.  You can caramelize the onions first before adding them to the sandwiches.

In a small bowl combine the softened butter, horseradish sauce, mustard, Worcestershire sauce, dried parsley, onion powder and garlic powder. Spread over the inside part of each of the bun tops. Place the bun tops on top of the cheese. (See notes below.)

Cover with a lid or a sheet of foil.  Bake about 10 to 15 minutes. Then, remove the cover and bake another 10 minutes, or until the tops are brown.

Notes:

You can also melt the butter first.  Then mix in the horseradish sauce, mustard, Worcestershire sauce, dried parsley, onion powder and garlic powder.  Place the tops on top of the cheese. Pour the melted butter over the top of buns.  We usually don't do it this way because we don't like how soggy it leaves the buns.

Allow the rolls to rest 10 to 15 minutes before baking. You can also place them in the refrigerator for 1 to  days.  Freezing is also an option. Cover the pan or dish with a double layer of aluminum foil.  Make sure to spray the layer of foil that will be covering the tops of the buns, so it does not stick to the bread.

Fire and Ice Tomatoes

Growing up and cooking for my family, I loved to try different recipes. This is one of those recipes that my mother really enjoyed eating, every time I made it. 

My mother always had a garden. So I would go out and pick fresh tomatoes, peppers, and onions from her garden to make Fire and Ice Tomatoes. Although you don't have to use garden fresh vegetables to make this, they do give the dish a much better flavor. 

Ingredients

1 to 2 onions, sliced and separated into rings
5 tomatoes, diced into bite-sized pieces
1 sweet pepper, cut into bite sized pieces
3/4 c. white vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed
1/2 tsp. salt
3/4 c. water
2 Tbs. sugar
1/8 to 1/4 tsp. red pepper or cayenne pepper (optional)
1/4 tsp. black pepper

Directions

Place the onions, tomatoes and sweet pepper in a heat-safe bowl.

In a saucepan, combine white vinegar, celery seed, mustard seed, salt, water, sugar, red pepper or cayenne pepper, and black pepper. Bring to a boil, stirring only until sugar dissolves. Boil for 1 minute.

Pour the hot marinade over the onions, tomatoes and sweet peppers. Cover the dish and place in the refrigerator for several hours or overnight.

This keeps for several days in the refrigerator.

Chicken Sausage Pepper Orzo Dish

Chicken, sausage, sweet bell peppers, onions, and orzo. This is a one pot dish that is simple and easy to make. It is so delicious. It is especially good when you use the peppers, and onions from your garden.

Ingredients

1 Tbs. olive oil
1  lb  boneless chicken thighs, or 2 breasts, cut into bite sized pieces
3 Italian sausages, spicy or sweet, cut into bite size pieces
1 (29 oz.) can diced tomatoes
2 to 3 sweet bell pepper, diced
1 onion, chopped
4 cloves garlic
3 c. or chicken broth
1 Tbs. tomato paste
2 Tbs. Italian blend seasoning
1/4 tsp. red pepper flakes
1 1/2 Tbs. parsley
salt and pepper to taste
2 tsp. sugar
1 1/2 c. uncooked orzo
shredded Parmesan cheese
4 Tbs. ricotta cheese (optional)

Directions

Heat 1 tablespoon oil in a large pot, over medium high heat.   Add chicken. Season the chicken with salt and pepper. Cook and stir until chicken begins to turn opaque.  About 1 to 2 minutes.   

Add the Italian sausages.  Cook and stir until the sausages are browned.

Add peppers, onion,  and garlic. Cook and stir until the onion is translucent.

Stir in the tomato paste, chicken broth, diced tomatoes, Italian blend seasoning, red pepper flakes, parsley, and sugar.  Bring the liquid to a simmer.  Stir in the orzo.  

Reduce heat to medium and cook until the orzo is almost tender and most of the liquid is absorbed.  It can take about 10 to 12 minutes. Stir occasionally to keep the food from sticking on the bottom of the pot. Add salt and pepper to taste, if needed.

Remove from heat.  Stir in the Parmesan cheese. Serve with a dollop of ricotta cheese.

Lemon Red Bell Pepper Blend Seasoning

It is easy to make your own seasoning blends. With a few simple ingredients, you can have your own spice blends in a jar. They will be perfect for seasoning any meal.

It is not really cost-efficient to dry your own lemons unless you have a lot of lemons, or you use them every day. However, it is cost-effective if you are a gardener and have a great harvest of red peppers.  You can dry them easily.

Ingredients

1/2 c. dried lemon peel
2 1/2 Tbs. black pepper
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. salt (optional)
1 Tbs. dried red bell pepper
1/2 to 1 tsp. cayenne pepper (optional)

Directions

Combine dried lemon peel, black pepper, garlic powder, onion powder salt, dried red bell, and cayenne pepper together in a food processor, or spice grinder. You can also use a mortar and pestle, rolling pin or wooden mallet to turn the lemon peels and dried red bell peppers into flakes or powder form.  

Process them to the consistency that you like best.

Pour them into a container that has a tight-fitting lid, or you can use a sealable plastic bag. 

Shake to combine.

Note:

You can dry your own lemon peel and red peppers.  It is not really cost-efficient to dry your own lemons unless you have a lot of lemons that you use every day.  If you are a gardener and have a great harvest of red peppers, you can dry them easily. Here's how!

Wash and dry the lemons and red bell peppers. Make sure they are completely dry before going any further. 

Zest the lemons with a microplane grater.  Do not grate off any of the pith because that is very bitter.  If you don't have a microplane grater, you can peel them. For sweet lemons, peel them like you would an orange. Tear or cut the lemon peel into smaller portions. If your lemons are thick-skinned, use a vegetable peeler to remove the outer part of the rind, leaving the white pith.

Prepare peppers for drying by cutting them in half lengthwise. Remove all the pith, or white stuff, along with the seeds. 

Cut  the peppers into thin slices. If you leave them in thick pieces, the slices will not dry properly.  They will become leathery instead of being crisp.

If baking:

Spread out the lemon zest evenly on a parchment paper lined baking sheet. Bake on the lowest setting that your oven has. Leave in the oven to dry.  The amount of time varies a great deal.  It could take as little as 30 minutes if you used a microplane grater or several hours to a day if drying the skins.

If using a dehydrator:

Line the dehydrator tray with parchment paper if you used a microplane grater for the lemons. Place the lemon peel or red bell peppers on the rack of the dehydrator. Dehydrate them according to manufacture's directions. It can take 12 to 24 hours for the red bells and lemons to become totally dry.  It really depends on how much humidity is in the air and how much juice your peppers and lemons had in them. 

Make sure they are completely dry before you grind them up. You do not want them to have any softness to them.  They are dry when they are crisp and brittle.

**One red pepper can yield about a 1/4 cup when dried.

Crazy Bread

My family loves fresh bread and this bread recipe is so quick and easy!  You simply put  the ingredients into one bowl and mix.  No kneading required.

Some call it Crazy bread, others call it no-knead bread. Call it what you will, for I am sure you will enjoy it as much as we do.

1 c. warm water
2 tsp. sugar
1 pkg. active dry yeast
2 c. flour
1 tsp. salt
1 tsp. garlic powder
1 Tbs. dried parsley
2 Tbs. olive oil
2-4 Tbs. butter (softened or melted)
1/2 sp. garlic powder
1 c. grated cheese

Measure the very warm water into a small bowl. Stir in the sugar and yeast until dissolved. While you gather the rest of the ingredients, let the mixture stand for 10 minutes to activate the yeast. It will look foamy. 

In a large bowl, add the flour, salt, garlic, and parsley. Mix the ingredients around to distribute the seasonings throughout the flour. Add olive oil to the yeast mixture and then pour this into the flour. Stir with a wooden spoon until most of the flour is incorporated into the liquids. It should pull away from the sides of the bowl. If the mixture seems overly wet, add more flour. The amount of flour is determined by the humidity in the air. When the humidity is high, the mixture will often need more flour. Cover and set the bowl in a warm place until doubled in size, about 30 minutes.

Pour some olive oil onto the bottom of a jellyroll pan. Remove the dough from the bowl and place it the pan. Rub a little olive oil on your fingers, so the dough doesn’t stick to you as you press the dough out to about 1/2 inch thickness. Rub the surface of the dough with softened butter. 

Sprinkle the top with garlic powder and cheese. Sometimes I use garlic salt instead of garlic powder.  I also sprinkle black pepper over the top.

You can preheat the oven to 350° Fahrenheit, but sometimes I place my bread in a cold oven and then turn on the heat. This helps the bread to rise a bit more. Bake for 20 minutes or until golden brown. Cut into pieces and serve warm.

Taco Pasta Casserole

 

If you like tacos and pasta, then this dish is sure to be a winner at your house. It combines the great flavor of tacos, pasta, and ground beef. It is comfort food.   Best of all, you don't have to spend all day in the kitchen cooking.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet pepper, chopped
1 hot pepper, chopped (optional)
3 cloves garlic, minced
3 c, pasta elbow, shells, or fun shapes
1/4 c. taco seasoning  or see below for notes
2 c. water
2/3 c. tomato sauce
1/3 c. salsa
1 c. sharp cheddar cheese, shredded

Directions

In a large cast iron skillet, brown ground beef, onions, and garlic until the beef is no longer pink and the onions are tender. 

Stir in pasta, taco seasoning, water, and tomato sauce.  

Reduce heat to medium. Cover the skillet with a lid and cook 7 to 10 minutes, or until the pasta is done.  Stir occasionally to keep it from sticking to the bottom of the skillet.

Stir in cheese. Serve. 

If you don't have taco seasoning, you can easily add these ingredients to the dish instead. Mix the ingredients in a bowl and use as much as you need for flavor.

2 Tbs. chili powder
1 1/2 Tbs. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp salt
1/4 to 1/2 tsp. cayenne pepper (optional)

Chocolate Chip Raw Edible Cookie Dough

 

Through the years, we have always loved eating raw cookie dough.   Now days, eating raw cookie dough has many people scared because it has raw eggs.  And now, some people have problems eating things with raw flour as it can make some people sick.  I have included three different ways to cook the flour first before you make these cookies.

Ingredients

1 stick butter, softened
1 c. brown sugar
1 tsp. salt
2 1/2 tsp. vanilla extract
4 Tbs. milk
1 1/4 c. flour
1/2 to 1 c. miniature  chocolate chips or butterscotch chips

Directions

In a large mixing bowl, mix butter, brown sugar, salt, and vanilla together. Beat until thoroughly combined.

Add milk. Mix well.

Slowly add the flour, mixing in enough until the mixture is like a regular cookie dough. 

Stir in the chocolate chips with a wooden spoon. 

Grab some spoons and sit down to enjoy!

Notes:

To eliminate bacteria risks from the flour, you may want to cook the flour first. There are several ways to do this.

Place the flour in a medium-sized frying pan. Over medium high heat, stir the flour for 4 to 6 minutes.

Place the flour in a microwave safe bowl. Cook on high for about 50 to 60 seconds or until the flour reaches an internal temperature of 166°. 

Place the flour on a baking sheet. Toast the flour in a 350° oven for 5 minutes.

Stir Fried Pork and Corn

This is a quick and easy stir-fry recipe. You can use any kind of vegetables that you like best, like broccoli or carrots. If you don't like pineapple, leave it out. We often double the sauce because we like extra sauce to go with the noodles or rice.  

Also, if you don't have fresh ginger, you can leave this out as well. Fresh ginger root is hard to find where we live.

Ingredients

1 Tbs. vegetable oil
1 lb.  pork tenderloin, cut into thin 1/2-inch strips
salt and pepper
1 Tbs. cornstarch
3 c. corn, fresh, frozen or canned with the liquid drained off
1 1/3 c. green beans, cut into bite sized pieces
1 onion, chopped or sliced into half circles
1 sweet bell pepper
1 red chili pepper, chopped
4 cloves garlic, minced
1 tsp. ginger, minced
2/3 c. pineapple chunks (optional)

Stir Fry Sauce

1 Tbs. soy sauce
1/2 c. chicken stock
2 Tbs. brown sugar
2 1/2 to 3 Tbs. soy sauce
1/3 c. beef or chicken broth
1/3 c. pineapple juice (optional) **  or use beef or chicken broth
1 Tbs. corn starch
2 Tbs. cold water
3 Tbs. cilantro, chopped (optional)
egg noodles or rice, cooked

Directions

Season the strips of pork with salt and pepper.  Place the pork in a bowl or a sealable bag. Add cornstarch over the pork.  Stir or shake the bag to coat the pork.  Refrigerate for 15 minutes.

In a small bowl, combine soy sauce, water, brown sugar, water,  pineapple juice or broth. Set the sauce aside.

In a large cast iron skillet or a wok, heat the vegetable oil over high heat.

Carefully add the strips of pork. Fry quickly until lightly browned. Do this in batches, so you don't overcrowd the pan or skillet. Remove the pork from the skillet and place in a bowl or large dish to keep warm. 

Add corn, green beans, onion, sweet pepper, red chili pepper and garlic into the skillet. Stir-fry until the vegetables are heated through and almost tender. This takes about 3 to 4 minutes.

Remove vegetables from the skillet and place with the pork strips.

Pour the sauce into the skillet and bring to a bubbly simmer. 

In a small cup, combine 1 tablespoon cornstarch and 2 tablespoons cold water. Stir until the cornstarch dissolves and the mixture is smooth.  Whisking the bubbling sauce continuously, slowly pour this into the sauce.  The sauce will be thickened.

Add the strips of pork, and vegetables back into the pan. Stir to combine.  Simmer this for about 2 minutes or until everything is heated through. 

Sprinkle the cilantro over the top and serve over hot cooked noodles or rice. 

Creamy Cucumber Salad

 This is one of the easiest salad recipes to make up and serve. This recipe is a classic. My grandmother and mother always made this salad in the summer using fresh cucumbers, and onions from their garden. It 

My grandmother used whipping cream. They had a dairy cow, so they didn't have to worry about the cost of using that ingredient. My mother used mayonnaise, because whipping cream was and is expensive where we live. No matter which one you use, this will be a salad that you will want to make and serve often.

Ingredients

4 large cucumbers
1 onion, sliced into half rings
1 c. – 1 1/2 c. mayonnaise, whipping cream, or sour cream
1/3 – 1/2 c. sugar
1/4 c. white vinegar
2 tsp. dill weed seeds (optional)
Salt and pepper to taste

Directions

Wash the cucumbers. You can peel the cucumbers if you want, but you don't have to.  If the cucumbers are large, you can remove the seeds.  Just cut the cucumber in half lengthwise and scoop them out with a spoon.  Slice the cucumbers into thin rounds. We use a mandoline for this as it will keep each slice the same thickness. You can use a knife as well.  Place the cucumber slices in a glass, or plastic bowl, preferably one that has a lid.

Slice the onion into half circles. Place in the bowl with the cucumbers.

In a small bowl, combine mayonnaise or sour cream or whipping cream, sugar, vinegar, and dill seeds. Mix until smooth. Add salt and pepper to taste.

Pour dressing over the sliced cucumbers and onions. Stir to combine. Add salt and pepper to taste. 

Cover with  bowl with a lid or a sheet of plastic wrap.

Refrigerate for several hours or overnight, for the best flavor. Serve and enjoy. Refrigerate any leftovers.

Mexican Chicken With Sweet Potatoes

 Mexican Chicken flavored with herbs and spices to make this a very tasty dish. Add a sweet potato, corn, and black beans for color and flavor. This is an easy dish to prepare and serve for your family.

You can drain and rinse the black beans off, but I do not do that step.  It adds flavor to the dish. However, feel free to rinse and drain them if you wish. 

Ingredients

1 sweet potato, partially cooked
1/4 c. water
1 Tbs. olive oil
1.5 lbs. chicken breasts, cut into bite sized pieces
1 onion, diced
1 sweet pepper, diced
1 jalapeno pepper, diced
1  tsp. paprika
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1 tsp. oregano
1/2 tsp. onion powder
1.4 tsp. coriander
1/8 to 1/4 tsp. red pepper flakes
salt and pepper to taste
1 c. tomatoes, chopped or cherry tomatoes cut in half
1 (15 oz. ) can black beans
1 1/2 c. frozen corn or 1 (15 oz.)can of corn, drained
1 (4 oz.) can green chilies, diced
1/3 c. salsa
1 Tbs. lime juice
1/2 c. cheddar cheese, shredded

Directions

Cut the sweet potato in half lengthwise.  Place it cut side down in a shallow microwave safe bowl or a dish with sides.

Pour in the water and cover the dish with a sheet of plastic wrap. Poke some holes in the plastic to allow the steam to escape. 

Microwave for 3 to 5 minutes or until the sweet potato is tender.  Do not fully cook the sweet potato.  Cut into bite-sized pieces.

In a small bowl, combine paprika, garlic powder, cumin, chili powder, oregano, onion powder, coriander, and red pepper flakes. 

In a large cast iron skillet, heat oil over medium high heat. Carefully add the chicken pieces.

Sprinkle half of the spice mixture over the chicken and stir to coat.  Sauté the chicken for about 3 minutes.  

Add the onion, sweet pepper and jalapeno pepper. Cook and stir for another 3 minutes or until the chicken is fully cooked, and the vegetables are tender.  Lower the heat to medium.  Taste a piece of chicken.  Season with salt and pepper if desired.

Stir in the other half of the spice blend.  Add the sweet potato, tomatoes, black beans, green chilies, and salsa.  Add salt and pepper and pepper to taste.

Cook and stir for 2 to 3 minutes or until everything is heated through and hot. 

Mix in the lime juice. 

Sprinkle the cheese over the top. Cover the skillet with a lid and cook until the cheese is melted.

Honey Mustard Salad Dressing

This is a very versatile salad dressing. You can use mayonnaise, sour cream or Greek yogurt or a combination of all three. If you don't have apple cider vinegar, you can substitute it with balsamic vinegar.

You can use this salad dressing on so many things. It is a delicious dip for vegetables, pour over greens, apples, carrots, broccoli. . . The list goes on.

Ingredients

1/2 c. mayonnaise, or sour cream or Greek yogurt
1/4 c. olive oil
1/4 c. prepared mustard, Dijon is the best, but use what you have
3 to 4 Tbs. honey
2 Tbs. apple cider vinegar
2 Tbs. lemon juice (optional)
1 to 3 garlic cloves, minced
salt and pepper to taste

Directions

In a bowl, combine mayonnaise, olive oil, prepared mustard, honey, vinegar, lemon juice, and garlic. I use an emulsion blender to combine the ingredients, but you can use a whisk, fork, spoon or a regular blender. 

Taste.  Add salt and pepper to taste. If it is too tart for your liking, add a bit more honey.

Pour into a jar that has a tight-fitting lid.

Refrigerate. This dressing keeps for about 10 days. 

Baba Au Alcohol Free Cake

This is a yeast cake, baked golden brown and then soaked in some vanilla and citrus flavors.  Tastes great when served with a dollop of whipped cream. You can also add some fresh or dried fruits on top as well.

Ingredients

1/4 c. hot tap water
1 pkg dry yeast, or 2 1/4 tsp.
1/4 c. sugar
3 eggs (room temperature)
1/2 c. milk, warmed
3/4 stick butter or margarine, softened
1/2 tsp. salt
1 3/4 to 2 1/4 c. flour
1 c. raisins

Syrup

1/2 c. sugar
1/4 c. water
1/4 c. orange juice
1 Tbs. vanilla or rum flavoring
1/4 tsp. nutmeg

Directions

Set oven temperature to 350°.  Generously grease and flour a 2-quart ring mold or bundt pan.

In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes in a warm location until the mixture blooms or becomes bubbly.

Add eggs, milk, butter, salt and 1-cup flour.  Beat well with a wooden spoon, or beat on high speed with an electric mixer for 2 minutes until the batter is smooth. 

Stir in enough additional flour to make a thick batter. The mixture should be smooth and all the flour incorporated into the batter.

Stir in the raisins. 

Cover the bowl with a sheet of plastic wrap and place in a warm location until bubbly.  This takes about 1 hour. 

Stir down the batter. Scrape the batter into the prepared bundt pan or ring mold. Smooth the top of the batter, so it is evenly distributed in the pan.  Cover the pan with a sheet of plastic wrap and place for about 30 minutes.

Bake for 30 to 35 minutes, or until golden brown.  As the cake is baking, prepare the syrup.

In a saucepan, combine sugar and water.  Bring the mixture to a boil, stirring until the sugar completely dissolves. Remove from heat.

Stir in orange juice, vanilla extract and nutmeg.  

Remove the cake from the oven when the cake is done. Immediately prick the surface of the cake with a fork. 

Slowly pour the Syrup over the cake.  After the syrup's absorbed into the cake, remove the cake from the pan.

Notes

If you want a Baba Au Rum cake, change the vanilla to rum in the syrup.

Hamburger Bean Dish

This is an easy dish to put together. It makes a hearty meal that your family is sure to love. Serve it with coleslaw, creamy cucumbers and sourdough biscuits for a complete meal. 

You can use any beans that you like best, even baked beans. Fresh tomatoes, onions, and peppers from the garden gives this dish a great flavor.

Ingredients

1 1/4 lbs. hamburger, ground sausage, or half hamburger and half ground sausage
salt and pepper to taste
1 onion sliced
1 sweet pepper, diced
1 can kidney beans
1 (24 oz.) can tomatoes
1/2 lb. bacon, cooked

Directions

Heat oven to 350°.   

Brown the ground beef in a cast iron skillet until it is no longer pink. Drain off excess fat. The beef does not have to be fully cooked. You just want most of the grease out of the dish.

Place hamburger in a casserole dish or leave it in the skillet if it is oven safe. Season with salt and pepper and mix to combine.

Next, layer the sliced onions over the top of the ground beef. Then add a layer of sweet peppers, kidney beans, tomatoes, and finally, the cooked bacon. Cover with a sheet of foil, or a lid.

Bake for 45 minutes.

Notes:

You can also make this on the grill by cooking it over medium low coals. You can also use the slow cooker as well.

Moist Yellow Cake

Forget about buying a boxed cake mix at the store.  This cake is so easy and so good, you will never want to buy a mix again.  

You can save a lot of money and is just as easy to make!

Ingredients

1/2 c. butter
2 c. flour
1/4 tsp. salt
1 1/2 c sugar
2 1/2 tsp. baking powder
1 c. milk
4 eggs
3 tsp. vanilla
3 tsp. vegetable oil

Frosting

2 sticks butter, softened
3 1/2 c. powdered sugar
3 tsp. vanilla
2 to 4 Tbs. milk

Directions

Preheat oven to 350°.  Grease and flour two 8-inch round cake pans or  one 13 x 9-inch cake pan. You can also just grease the pans and then line them with parchment paper for easy removal from the pans. If you want to make cupcakes, this recipe is perfect for those as well. Just line with paper baking cups.

In a large mixing bowl, cream the butter on medium speed for 1 to 2 minutes.

Add flour, salt, sugar, and baking powder.  Mix for 30 seconds.  Be careful to start on low speed, otherwise you will have flour all over the kitchen. 

Add milk, eggs, vanilla, and vegetable oil. Beat on medium-high speed for 1 minute.

Pour batter into prepared pan or pans.

For 8-inch pans, bake 20 to 25 minutes. A 9 x 13-inch baking pan, bake 30 to 38 minutes.  If you are making cupcakes, check them after 15 minutes.  Cake is done when a toothpick inserted in the center comes out clean.  

Remove from oven and cool.  If you are using the round cake pans, allow them to cool in the pans for 15 minutes, then carefully turn them out and cool on wire racks.  Frost when cool.

Prepare frosting by beating butter for 1 minutes until it is smooth and creamy. 

Gradually add powdered sugar. Stop the mixer occasionally to scrape down the sides of the bowl with a spatula.   

Mix in the vanilla.  

Beat in the milk, one tablespoon at a time, until you have the consistency that you want.  Frost the cake, cut, serve and enjoy.

Easy Barbecued Spareribs

Ingredients

3 lbs. spareribs, cut in serving size pieces
3/4 c.  ketchup
1/3 c. brown sugar
1/4 c. vinegar
1/4 c. honey
2 1/2 Tbs. soy sauce
3/4 tsp. ginger
1/2 tsp. salt
1/3 tsp. mustard
1/4 tsp. garlic powder
salt and pepper

Directions

 Preheat oven to 350°.  You can also grill the ribs as well.

Put the spareribs on a rack and place it in a 13 x 9-inch baking pan or roasting pan with the meaty side up. Season both sides of the ribs with salt and pepper.

Cover with a lid or a sheet of foil.  

Bake for 1 1/4 hours or until the meat is tender.

Remove the racks and drain the grease out of the pan.

In a bowl, combine ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder.  Add salt and pepper to taste. 

Pour the barbecue sauce over the ribs.   

Return to the oven and bake uncovered for 30 to 40 minutes. Baste the ribs with the sauce occasionally. If grilling, grill over medium-hot heat. The spareribs are done when a meat thermometer inserted into the thickest part of the meat away from the bone registers 145°.

Roasted Garlic Potatoes and Green Beans

Roasted Herb Potatoes and Garlic Green Beans

 

Potatoes and fresh from the garden green beans go very well together. Season them with garlic, and herbs for a great tasting side dish.

Ingredients

2 1/4 lbs. potatoes
1 1/4 Tbs. olive oil
1/2 to 3/4  Tbs. garlic powder or granulated
3/4 Tbs. Italian seasoning
3/4 Tbs. paprika
3/4 tsp. salt 
1/3 tsp. pepper
1 1/2 lbs. green beans, yellow beans, purple beans, trimmed
3/4 Tbs. olive oil
6 cloves garlic, minced
1/3 tsp. salt
1/4 tsp. pepper

Directions

Preheat oven to 350°.

Wash the potatoes. You can peel the potatoes, but it is not necessary. Cut them into bite size cubes and place them in a large mixing bowl. 

Add olive oil.  Stir so that each potato cubes haves a coating of olive oil. 

Sprinkle oregano, Italian seasoning, salt and pepper over the potatoes. Mix thoroughly, so each potato has some spices on it. 

Place the potatoes on a baking sheet. Spread them out evenly.

Bake for 15 minutes, stirring them occasionally, so they do not burn.

Snap or cut the tips  off from the green beans. Cut or snap them in half or in pieces about 2 inches (ca. 5 cm) long.  Place them in the same bowl you mixed the potatoes in.

Add olive oil. Stir so the beans have a coating of olive oil. 

Stir in garlic, salt, and pepper. 

Add the beans on top of the potatoes. Mix the two together carefully because the baking sheet will be hot. 

Bake for 20 to 30 minutes or until the beans and potatoes are tender.  It is a good idea to stir them at least once or twice during the baking, so they do not stick to the baking sheet.  Season  with more salt and pepper if desired.

Fiesta Lime Chicken with Spanish Rice

Chicken breasts that are tender, juicy, and full of flavor.  You can easily make this on the grill, in the oven or on the stove top.  Served over Spanish rice and a salad on the side, and you have a complete meal.

 Ingredients

1/4 c. water
2 to 3 Tbs. lime juice
2 Tbs. soy sauce
1 Tbs. liquid smoke
1 Tbs Worcestershire
2 tsp. cumin
2 tsp. garlic powder
2 tsp. chili powder
4 chicken breasts, skin removed
2 c. cheddar cheese, shredded
1/4 c. mayonnaise
1/4 c. sour cream
2 Tbs. salsa
1 Tbs. milk
1 Tbs. cajun seasoning
1/4 tsp. parsley
1/4 tsp hot sauce
2 c.  Spanish Rice

Directions

In a glass bowl, or a large sealable bag, combine water, lime juice, soy sauce, liquid smoke, Worcestershire, cumin, garlic, and chili powder.

Add chicken breasts. Place the bowl or bag in the refrigerator.  Marinate the chicken for 60 minutes or more before cooking. Be sure to turn the chicken over at least once when close to the halfway point before cooking.

In a bowl, combine mayonnaise, sour cream, salsa, milk, cajun spice, parsley and hot sauce. Mix until smooth and creamy.  Cover with a lid or a sheet of plastic and place in the refrigerator. 

Heat the g to medium heat. Grill until the chicken is cooked through. You can also bake or pan fry the chicken if you don't want to grill. To bake the chicken, pour about 2 tablespoon cooking oil into the pan or or cast iron skillet. Add the chicken breasts. Bake the chicken at 350° for about 30 minutes.  Turn the chicken over after 15 minutes.  To fry the chicken breasts, pour 2 tablespoons cooking oil in a large skillet and heat over medium high heat. Place the chicken breasts into the skillet and cook 6 to 8 minutes until golden brown. Turn the chicken over and cook another 6 to 8 minutes or until a meat thermometer registers 165° with a when it is inserted into the thickest part of the breast. 

Drain excess grease from the baking sheet or cast iron skillet.

Spoon the mayonnaise sour cream sauce over the top of each piece of chicken. Sprinkle cheese over the top. Broil or grill until the  chee4se is melted. 

Serve over Spanish rice.

Italian Seasoning

Italian Seasoning Blend

Making your own Italian seasoning is so easy, and it uses ingredients you already have in the pantry.  By making your own, you control the ingredients and the texture of them. If you want chunks of spices in your Italian blend or if you prefer a finer consistency. 

Ingredients

1/2 to 1 Tbs. bay leaf, broken into small pieces
1 Tbs marjoram
1 Tbs. rosemary 
1 Tbs. sage
1 Tbs. thyme
1 Tbs. savory
1 Tbs.oregano
1 Tbs. basil
1 Tbs. parsley
1 Tbs. chives
1/2 Tbs. garlic powder
1/2 Tbs onion powder
1/2 to 2 tsp. red chili flakes

Directions

Place the broken bay leaves, rosemary, and thyme in a mortar and pestle.  Hold the mortar in place with one hand, while your other hand uses the pestle to push down on the ingredients and roll it against the mortar while applying firm pressure.  You can also use a blender or a spice grinder to do this task as well.  Grind or process the herbs until you have the consistency you want for your spice blend. If you want your spice mix to be fine and powdery in texture, adding all the dry spices into your food processor or spice grinder.  Simply blend them until you have the consistency you desire.

Add the bay leaves, rosemary, and thyme into a small jar that has a tight-fitting lid.  Add in the sage, savory, oregano, basil, parsley, chives, red chili flakes, garlic powder and onion powder. 

Note

If any of the spices are already powder form, you do not need to use the mortar and pestle.  

The spice blend is yours. As an example, we really don't like to eat whole pieces of rosemary because they are like little pine tree needles. So we do use a spice grinder for some of our spices.

Cool Rise Maple Pecan Ring

This maple pecan ring is a delicious treat served warm from the oven. Mix it up the day before and cook in the morning for breakfast. This is a cool rise way to do yeast rolls.  You simply mix everything up early in the day or the night before and let it rise in the refrigerator instead of a warm location. 

You can add more brown sugar and pecans to the filling if desired. I usually don't measure the ingredients on this. Instead, just sprinkle brown sugar over the surface, making sure it is covered. I also do that with the pecans. Use more or less to suit your tastes.

Ingredients

1 1/2 Tbs yeast or  2 pkg. yeast
1/2 c. sugar
1/2 c. hot tap water (110° to 115°)
1 c. warm milk
5 1/2 to 6 1/2 c. flour
1 1/2 tsp. salt
1/2 c. butter or margarine
1 1/2 c. hot tap water (110° to 115°)
2 eggs
3/4 c. chopped pecans
1/3 c. brown sugar
1 tsp. maple flavoring
softened butter

Glaze

2 1/2 c. powdered sugar
1/2 tsp. maple flavoring
3 to 4 Tbs. milk

Directions

Grease 2 baking sheets.

In a large bowl, combine yeast, sugar and hot water. Place in a warm location for about 10 minutes, so the yeast can bloom and become active.

Add the warm milk, 2 cups flour, salt, and softened butter or margarine. Beat with an electric mixer for 2 minutes, scraping the bowl occasionally.

Add eggs and a 1/2 cup flour.  Beat at high speed for 2 minutes.  

Stir in additional flour to make a soft dough. Use a wooden spoon or a mixer with the dough hook attachment. If using the mixer, continue to knead the dough for 8 minutes or according to the manufacture's directions. If doing this by hand, turn the dough out onto a lightly floured surface when it becomes too hard to stir it with a wooden spoon.  Knead the dough, adding more flour as necessary, until the dough is smooth and elastic. This takes between 8 and 10 minutes. 

Cover the dough with a sheet of plastic and let rest for 20 minutes.

In a small bowl, combine pecans, brown sugar and maple flavoring. Set aside.

Punch dough down and divide into 2 equal pieces.  On a lightly floured board, roll the dough out into a 16 x 8-inch rectangle. Brush the surface with softened butter. Sprinkle half of the pecan brown sugar mixture over the dough.  Starting with the long side, roll up the dough into a jellyroll. Pinch seam to seal.

Place the dough rope onto the prepared baking sheet and form into a circle. Seal edges together firmly, so it does not come apart.  With a knife or scissors, cut 2/3 of the way into the ring at one inch intervals. Do not cut the dough on the inside of the ring. Leave that intact.  Turn each section on its side. 

Repeat with the other half of the dough. Brush the rings with butter or cooking oil. Cover loosely with a sheet of plastic wrap and place in the refrigerator for 2 to 24 hours.

When ready to bake, preheat oven to 375°. Remove the dough from the refrigerator and carefully remove the plastic wrap. Let the dough stand at room temperature for 20 minutes. 

Bake for 20 to 25 minutes, or until done.  Remove from the baking sheets and place on wire wracks to cool.  

In a bowl, combine powdered sugar, and maple flavoring together.  Slowly add the milk, stirring as you pour, until the glaze is the desired consistency. Pour over the maple pecan rings.   Serve and enjoy!