Greek Seasoning Blend

This spice blend is the perfect seasoning to sprinkle on fish, chicken, or vegetables.  It is so simple to make and will save you a lot of money over buying pre-made spice blends.

Ingredients

1 Tbs. salt (optional)
1 Tbs. garlic powder or granulated garlic
1 Tbs. onion powder or granulated onion
1 Tbs. basil
1 Tbs. oregano
1 1/2 tsp. black pepper
1 1/2 tsp. parsley
1 1/2 tsp. rosemary, minced
1 1/2 tsp. dill
1 1/2 tsp. marjoram
3/4 tsp. thyme
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Directions

In a jar with a lid, combine salt, garlic, onion, basil, oregano, black pepper, parsley, rosemary, dill, marjoram, thyme, cinnamon, and nutmeg.  Put the lid on the jar and shake the jar to mix thoroughly. 

You can place the spices in a spice grinder or a food processor, if you want a finer texture.  

 Blueberry Quick Bread

 

Ingredients

1/3 c. butter, melted
1 c. sugar
2 eggs
3 Tbs. lemon juice
2 Tbs. grated lemon zest
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 c. fresh or frozen blueberries
1/2 c. nuts, chopped (optional)

Glaze

2 Tbs. lemon juice
1/4 c. sugar

Directions

Heat oven to 350°. Grease an 8 x 4-inch loaf pan. 

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

Add eggs, one at a time, beating well after each addition.

Mix in lemon juice and lemon zest.

In a bowl, combine flour, baking powder and salt.  

Mix in 1/4 of the flour mixture into the batter.  Beat well.  Pour in about a fourth of the milk into the batter and beat well. Keep alternating between the flour and milk, beating well after each addition.

Gently fold in the blueberries and nuts.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.  Cool the blueberry bread for about 5 to 10 minutes before removing the bread from the pan and placing it on a cooling rack.

Make the glaze, while the bread is still hot.

In a bowl, combine the lemon juice and sugar together. Poke holes with a toothpick in the top of the warm blueberry bread.

Pour the glaze over the top. Cool completely before cutting.

One Skillet Beef Taco Pasta

For a fraction of the cost, you can make your own One Skillet Beef Taco Pasta dish. It's just as easy as opening the box and dumping things in your skillet. If you make your own taco seasoning mix, and salsa, you won't have all the added salt and preservatives either. And it makes for a more flavorful meal.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped (optional)
1 pkg taco seasoning or 2 to 3 Tbs. taco seasoning mix
1 1/2 c. water
2 1/2 c. milk
2 c. pasta, bow-tie, elbow, any shape you like
3/4 c. salsa
1 c. corn, frozen or canned, drained
1 c. sharp cheddar cheese
corn chips

Directions

In a large cast iron skillet, cook the ground beef, onion, sweet bell pepper and jalapeño pepper over medium high heat until the beef is no longer pink.  Drain off excess grease.

Stir in taco seasoning, water, milk, and pasta. Bring to a boil.  Reduce heat, cover, and simmer for 20 minutes or until the pasta is tender. Stir occasionally.

Stir in salsa, and corn.  Cook until warmed through, and the sauce is the desired consistency you want.  

Stir in cheddar cheese.  Cook and stir until the cheese melts. 

Serve with corn chips placed over the top, and enjoy!

Blueberry Cake

This blueberry cake is moist and delicious. Serve it with ice cream, or a dollop of whipped cream. This is so good, you can have some for breakfast, dessert, or as a snack when you want something good and tasty to eat.

Ingredients

2 c. blueberries
1/4 c. flour, for the blueberries
1/2 c. butter
1 c. sugar
zest from 1 lemon
1 egg
1 tsp. vanilla
1/2 c. butermilk
1 3/4 c. flour
1/2 tsp salt
2 tsp. baking powder
1 Tbs. sugar, to sprinkle over the batter

Directions

Preheat oven to 350°. Spray or lightly grease a 9-inch square baking pan.

In a bowl, combine blueberries and flour.

Cream butter and sugar together until light and fluffy.

Add lemon zest. Mix well.

Add egg and vanilla.  Beat well until thoroughly combined. 

In a bowl, combine flour, salt, and baking powder. 

Mix in half of the flour into the batter.  Stir until well blended. 

Pour in the buttermilk.  Stir until combined. 

Add in the rest of the flour mixture, stirring to combine.

Add the blueberries into the batter.  Stir gently just until mixed in. 

Pour the batter into the prepared pan, spreading it out evenly.

Sprinkle the sugar over the top of the batter.

Bake for 45 minutes or until a toothpick, when inserted in the center of the cake, comes out clean.

Cool completely before serving.   Serve with ice cream, or whipped cream, if desired.

Spicy Pork Chops

A very simple recipe packed with flavor and a touch of spicy sweetness. It cooks slowly, giving you tender and juicy pork.  Bake it low and slow in the oven, or in a crock pot.  Either way will give you amazing results.

Ingredients

1 1/2 lb. pork ribs or 4 or 5 pork chops, thick cut
1/2 c. ketchup
1/2 c. brown sugar
1/4 c. soy sauce
1 tsp. garlic, minced
1 tsp. black pepper
1/4 tsp. salt or more
1/4 to 1/2 tsp. cayenne pepper
1/4 c. cold water
1/4 c. cornstarch

Directions

Heat oven to 175°.

In the bottom of a Dutch oven, or your crock pot, combine ketchup, brown sugar, soy sauce, garlic, black pepper, salt, and cayenne pepper.  Mix thoroughly.

Add the pork chops into the ketchup mixture. Turn the pork chops over in the sauce, so both sides are coated. 

Cover and bake for 4 hours. 

In a small bowl, combine water and cornstarch together, mixing until smooth. 

Pour the cornstarch slurry into the ketchup mixture in the Dutch oven.  Mix to combine.  

Cover and bake for 1 hour, or until the pork chops are done. The internal temperature of the pork chops should register 145°.

Fried Garlic, Potatoes, Peppers, and Onions

Crispy, pan fried potatoes with garlic, onions, and peppers. Simple to make, yet perfect as a side dish or to serve as a main meal. 

Ingredients

2 Tbs. oil** see notes below
1 Tbs. butter
2 lbs. potatoes, peeled if desired and cut into 1/2-inch cubes
1 onion, chopped
1 sweet bell pepper, diced
12 garlic cloves, whole
1/2 tsp. paprika
salt and pepper to taste

Directions

In a cast iron skillet, heat oil over medium heat. 

Add potatoes, onion, sweet bell pepper and garlic. Sprinkle the paprika over the potatoes, and season with salt and pepper to taste.

Cook covered for 20 to 25 minutes, turning the vegetables to keep them from sticking and burning on the bottom of the pan. Cook until the potatoes are almost tender and are golden brown.

Remove the lid and cook another 10 to 15 minutes, or until the potatoes are fork tender. Add more salt and pepper if desired.

Notes

For extra flavor, fry some bacon until crisp. Remove from the skillet to a plate lined with paper towels. Crumble the bacon and set aside.  Use the bacon grease instead of the oil and butter to fry the potatoes, garlic, onions, and bell peppers in.  At the final 10 to 15 minutes cooking time, mix in the crumpled bacon. 

Baked Chicken Casserole

With just a few basic ingredients, you can turn leftover chicken into a delicious, comforting meal.  Tender, juicy chicken, and vegetables, in a homemade mushroom gravy with cheese over the top. It is simple to make, and it tastes so good!

 Ingredients

6 oz. egg noodles, uncooked
2 c. cooked chicken, cubed
2 Tbs. butter
1 onion, chopped
2 celery stalks, chopped
1 sweet bell pepper, chopped
1 (4 oz.) can mushrooms, drained
4 hard boiled eggs (optional)
2 Tbs. flour
3 Tbs. butter
1 chicken bouillon cube
1/2 c. water
2 1/2 c. milk
salt and pepper to taste
cheddar cheese, shredded

Directions

Heat oven to 325°. Set aside one 2-quart casserole dish with a lid.

Fill a large saucepan with water.  Cook the noodles according to package directions. Drain.

In a large cast iron skillet, melt butter. Add the onion, celery, and sweet bell pepper. Sauté until the vegetables are tender. Remove from heat.

Stir in the chicken, mushrooms, hard-boiled eggs and egg noodles. Transfer the chicken mixture to a casserole dish. 

In the same skillet you just fried the chicken mixture in, melt the butter over medium-low heat.  Add the flour and whisk until smooth and bubbly.

Slowly stir in the chicken broth and milk. Whisking constantly over medium heat, bring to a low boil. Cook and stir until the mixture thickens.  Season with salt and pepper to taste.

Pour the mixture over the chicken and vegetables, stirring to combine.

Bake for 25 to 30 minutes. 

Sprinkle cheddar cheese over the top and bake until the cheese melts. Serve and enjoy.

Notes

If you are short on time or have canned condensed cream soup on hand, you can substitute 1 can cream of chicken soup in place of the flour, butter, chicken broth. But you will need to add 2 1/2 c. of milk to the recipe.