Vegetable Stir Fry

Vegetable Stir Fry is a quick and easy supper idea. You can use some garden fresh vegetables to make it even tastier.  

You can add almost any kind of vegetable you like best into this dish and add some cooked meat as well. Serve over rice.

Ingredients

1 Tbs. olive oil
2 1/4 lbs  fresh or frozen broccoli
1 onion, chopped
2 colorful sweet peppers, sliced
1 c. snap peas
1 c. carrots, sliced
1 (8 oz.) can sliced mushrooms, drained
1 c. baby corn, (optional)
1/4 c. soy sauce
3 garlic cloves, minced
3 Tbs.  brown sugar
1 tsp.grape seed oil or sesame oil
1/2 c. chicken broth or beef broth
1 Tbs. cornstarch

Directions

Heat olive oil in a large skillet or wok over medium high heat.

Add broccoli, onion, sweet peppers, snap peas, carrots, mushrooms and baby corn. Sauté for 2 to 3 minutes, or until the vegetables are tender, and the broccoli is no longer frozen. 

In a small bowl, combine, soy sauce, garlic, brown sugar, grape seed oil or sesame oil, chicken broth, and cornstarch. Stir or whisk until smooth.

Pour over the vegetables. Cook and stir until the sauce has thickened.  Serve over rice if desired.

Tex-Mex Chicken Ole 

This is a quick and easy meal that can be done on the grill or in the oven.  We usually place our chicken and vegetables in a skillet with a metal lid, or place aluminum foil over the top. However,  you can also wrap each chicken breast in foil and with a portion of the beans, corn, salsa, onion, and pepper in each. 

Ingredients

4 chicken breasts or 2 to 2 1/2 lbs. chicken thighs or chicken leg quarters
Salt and pepper to taste
1/4 to 1/2 tsp. garlic powder to taste
1 tsp.Taco seasoning
2 c. frozen corn, thawed
1 (15 oz.) can black beans, drained
1 c. salsa
1 onion, chopped
1 green pepper, chopped
1 c. cheddar cheese, shredded
2 green onions, chopped

Directions

Mix beans, corn, salsa, onion, and pepper together.  Place in a Dutch oven, cast iron skillet or another heat safe container.  It is important that it has a lid or that you can cover it with aluminum foil. 

Salt and pepper both sides of the chicken breasts. Sprinkle the garlic powder and taco seasoning over the chicken as well. 

Place the chicken over the vegetables. Cover with a lid to seal tightly. 

Grill the chicken over medium heat for 15 to 20 minutes, or until the chicken registers 165°. 

Sprinkle with cheese and green onions. Serve and enjoy.

Creamy Buttermilk Garlic Salad Dressing 

We love garlic. This is a thick, creamy salad dressing that is perfect to pour over a salad, dip vegetables into, or even slather on a sandwich. 

It is very economical and easy to prepare this Creamy Buttermilk Garlic Salad Dressing at home.  The ready-made bottled dressing you buy in the store lacks the garlic flavor, and it is loaded with preservatives and sodium.

Ingredients

2 c. sour cream
2/3 c. mayonnaise
3/4 tsp. garlic powder (or more to taste) or 2 or more garlic cloves, finely chopped
1/8 tsp. cider vinegar
2 1/2 Tbs. sugar or less if you like it less sweet
1/2 to 2/3 c. buttermilk
2 green onions, finely chopped (optional)
Salt and pepper, to taste

Directions

In a bowl, combine sour cream, mayonnaise, garlic, vinegar, and sugar. Mix thoroughly.  Stir in the onions, salt, and pepper to taste. 

Pour into a jar with a tight-fitting lid or a bowl with a tight-fitting lid. Place in the refrigerator for at least 1 hour before serving.  However, this dressing improves with age and for the best flavor, refrigerate at least 3 days before using.  Shake or stir well before using.

If the dressing is too thick, stir in more buttermilk.

You can easily make your own buttermilk. Pour in 1 1/2 teaspoons vinegar into a 1-cup measuring cup. Pour in milk to the 1/2 cup line. If you want to make 2/3 cup buttermilk, add an extra 1/2 teaspoon of vinegar.  Leave the milk to sit for 8 to 10 minutes. The milk will be thick and clumpy looking.  Stir until smooth and then pour it into the ingredients. 

To make 1-cup of buttermilk, pour in 1 tablespoon vinegar into a measuring cup. Pour in enough milk to equal 1-cup.

One Bowl Anadama Bread

This is a very old recipe from the early 20th Century. It is a heavy, dense bread that fills you up. It is sweetened with molasses.  In most recipes, sugar is not added, but I do put some in mine with the yeast because it makes the yeast grow better.

Ingredients

2 Pkg active dry yeast
2 c. hot tap water
2 Tbs. sugar
1 c. yellow cornmeal
2 1/2 tsp. salt
1/4 c. butter or margarine, softened
1/2 c. molasses
5 1/2 to 6 1/2 c. flour

Directions

Grease two 8 1/2 X 4 1/2 X 2 1/2-inch loaf pans.

In a large bowl, combine yeast, hot tap water and sugar. Place in a warm location for 8 to 10 minutes for the yeast to bloom. This shows that the yeast is active and alive. 

Mix in cornmeal, salt, butter, molasses and 2 1/2 c. flour to the yeast mixture.  Beat 2 minutes on medium speed with an electric mixer.  Scrape the bowl occasionally. 

Add another 1/2 c. flour. Beat at high speed another 2 minutes. Scrape the sides of the bowl occasionally. 

Stir in the remaining flour to make a soft dough.  Turn the dough out onto a lightly floured surface. Knead the dough until smooth and elastic, or about 10 minutes. 

Grease the bowl you prepared the dough in.  Place the dough into the greased bowl, turning to grease the top. Cover and let rise in a warm location, free from draft, until doubled in bulk. This takes about 60 minutes.

Punch dough down. Turn out onto a lightly floured surface. Divide the dough in half and shape each half into loaves. To do this, simply roll the dough out into a rectangle, with one side being around 8-inches and the other side should be longer. Starting with the 8-inch side, roll the dough up tightly. Seal the ends by folding them under and seal the seam with your fingers.  

Cover and place the loaf pans in a warm location until doubled in size. This takes about 45 minutes.

Bake at 375° for 35 minutes, or until done.  Remove from pans. Brush the tops with butter. Then place the loaves on racks to cool.

Loaded Nacho Platter

Nachos are a great alternative to the usual tacos.  Sometimes, I will break up my taco shells into 4 pieces when we don't have tortilla chips handy.  Pile on the salsa, refried beans, olives, sweet and hot peppers, tomatoes and sour cream for a delicious treat. Perfect for snacking or as a main meal. 

Ingredients

1 lb. ground beef
1 onion, chopped
1 pkg taco seasoning mix or make your own Taco Seasoning Mix
2/3 c. water
1 (15 oz.) can black beans, pinto beans or chili beans
1 (18) oz. bag tortilla chips
1 c. cheddar cheese shredded or a can of nacho cheese sauce
1 (15.5 oz.) can refried beans
1 c. salsa
1 (10 oz. ) can pitted black olives, drained and chopped
1 onion, chopped (optional)
1 green pepper
2 or more jalapeño peppers, sliced
1/2 c. chopped tomatoes
1 c. sour cream

Directions

In a large cast iron skillet, brown ground beef and onion together over medium heat. Cook until the ground beef is no longer pink and the onions are tender.  Drain off excess grease.

Stir in taco seasoning mix and black beans. Cook and stir until the mixture is thickened. This takes about 8 to 10 minutes. Season with salt and pepper if desired, or add some more taco seasoning.

Spread tortilla chips over the bottom of a baking sheet.  Top with a layer of shredded cheese. Scoop tablespoons of refried beans and place randomly over the top of the chips and cheese. Sprinkle the browned ground beef over the top. 

Place in the oven with the rack placed about 6 inches away from the broiler heat source. Turn on the broiler.

Broil  the Nachos for about 3 to 5 minutes, or until the cheese is melted. Be sure to watch the nachos closely to keep them from burning.

Top nachos with salsa, olives, more chopped onion, green peppers, jalapeño peppers, chopped tomatoes and sour cream.

You can line the baking sheet with aluminum foil if you want, for easier cleanup.

Irish Cream Cappuccino Cowboy Cookies

Irish Cream Cappuccino Cowboy Cookies are thick, chewy and delicious!  They are very versatile because you can add nuts, coconut, a mixture of different baking chips or even bits of toffee. 

This cookie recipe is one of my most requested recipes.  They never last long at our house, and every one wants our recipe.
 

Ingredients

1 c. butter, softened 

1 c. white sugar 

1 c. packed brown sugar 

2 eggs, room temperature

1 tsp. vanilla extract 

2 Tbs. Irish Cream Cappuccino (optional)

1 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. salt

2 c. all-purpose flour

2 c. rolled oats 

1 c. semisweet chocolate chips or bittersweet, white chocolate or even butterscotch chips
1 c. raisins (optional)

Directions

Preheat oven to 350°. Grease the baking sheets. 
 

In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. 

Beat in the eggs, one at a time, then add the vanilla. 

Stir in the Irish Cream Cappuccino, baking soda, baking powder, salt, and flour. Mix to combine. 

Add the rolled oats. 

Stir in the chocolate chips and/or raisins by hand, using a wooden spoon.

Drop by rounded tablespoonfuls onto the prepared baking sheets. You can also roll the dough between the palms of your hands to form round balls for a more even cookie.

Bake for 6 to 10 minutes.  Remove from the oven when edges are golden. 

Allow cookies to cool on baking sheets for 5 minutes before placing them on a cooling rack.

Cheese and Sausage Muffins

 

This recipe uses the Homemade Bisquick Master Mix. If you love cheese and sausage, then this recipe is for you.

Ingredients

1 (1-lb.) package ground pork sausage, your favorite variety
3 c. baking mix
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (10 3/4-oz.) can condensed cheese soup
3/4 c. milk or 1/4 c. milk powder and 1/2 c. water

Directions

Preheat oven to 375°. Spray or lightly grease a muffin pan.

In a cast iron skillet, cook the sausage, until it is no longer pink. Break up the larger pieces so they are small.

Drain and set aside to cool. 

In a large bowl, combine the baking mix, cheddar cheese and sausage. Form a well in the center.

In a small bowl, mix the cheddar cheese soup and milk together until smooth. Pour this into the well that you formed in the dry mixture. Stir only until the dry ingredients are moistened. If you stir too much, the muffins will be tough. Fill the muffin pans with the cheese sausage mixture to the top.

Bake for 20 to 25 minutes or until lightly browned. Brush the tops with butter. 

Wrap the muffins in plastic wrap, or put in a sealable bag. Refrigerate leftovers up to around 5 days.  You can also store them in the freezer for up to 3 months.