Friday, June 23, 2017


Ingredients

1 lb chicken liver (rinsed and drained well, but not dried)
1⁄2 cup flour
3⁄4 teaspoon salt
1⁄4 teaspoon smoked paprika
1⁄8-1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon fresh ground black pepper
1⁄2 teaspoon dried thyme leaves (or 1 teaspoon fresh)
bacon grease, about 1/2-inch deep in your pan (for sauteing, or substitute whatever fat you prefer)

Directions



Rinse chicken livers and drain well.
Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
Remove livers from pan and drain on paper towels.
The pan drippings make great milk gravy!
Don’t forget the biscuits!
Enjoy!

Thursday, June 22, 2017



Ingredients

12 jalapenos, halved and seeds removed
1 box puff pastry (2 sheets)
8 ounces cream cheese
½ cup bacon pieces
1 cup cheddar, shredded
4 cloves garlic
1 egg
Olive oil

Instructions

Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.
Meanwhile, unfold thawed pastry sheet and roll into a 9x12 inch rectangle. Slice each sheet into twelve 3x3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.
Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.
Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.


Ingredients

12 King's Hawaiian rolls
1 box Thinly sliced steak (found in frozen food section)
1 Green pepper , diced
1 Onion , diced
6 slices Provolone cheese
2 tbsp Mayonnaise
3 tbsp Butter , melted
Salt & Pepper to taste

Instructions


Preheat oven to 350°F
Separate the tops and bottoms of your rolls and place the bottoms in an 11" x 7" casserole dish. Cook the steak meat in a skillet, adding salt and pepper to taste.
Place the steak aside,
Saute the pepper and onions until they are tender.
Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls.
When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish.
Place a layer of provolone cheese over the peppers and onions.
Place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and finally diced onions.
Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).
Cut and serve.


Ingredients :

2 1/2 to 3 pounds beef round steak
2 green peppers, sliced thin
2 onions, sliced thin
3 cups beef stock
2 teaspoons garlic salt
2 teaspoons black pepper
1 envelope dry Italian dressing mix
1 to 2 large loaves French bread, sliced into sandwich lengths or 6 to 8 hoagie buns
Provolone cheese slices

Directions :


Spray crock pot with non-stick cooking spray or use a slow cooker liner. Cut meat into thin strips, place in slow cooker. Add green pepper, onion, stock, garlic salt, pepper and dressing mix. Cover and cook on low 7-8 hours, or high for 3-4 hours.
Spoon meat mixture onto toasted buns, top with cheese. You can then put the sandwiches on a baking sheet and bake an additional few minutes to melt the cheese and toast the sandwich. You can also serve with sliced sauteed mushrooms on top


Ingredients:

1 and 1/2 lbs ground beef
2 cans of Original Rotel
32 oz Velveeta
2 teaspoons of onion powder
2 teaspoons of garlic powder
1 teaspoon of cayenne pepper
1/2 tablespoon of cumin
1 teaspoon of paprika

How to make it:


In a large skillet, brown your ground beef with a sprinkle of salt and pepper. Drain excess fat then toss cooked beef into the crockpot.
Chunk up your Velveeta and add to the crockpot. Add the cans of undrained Rotel and the various spices. Mix well.
Cook on high for 3 - 4 hours, stirring occasionally. Enjoy with your favorite chips!

Monday, June 19, 2017


Ingredients

1 1/4 pounds skinless boneless chicken breasts cut into 1 inch cubes
1 1/2 pounds bacon
2/3 cup dark brown sugar
2 tablespoons chili powder
1/2 teaspoon cumin

Instructions


Preheat oven to 350 convection. In a large mixing bowl, combine 2/3 cup dark brown sugar, 2 T chili powder and 1/2 t cumin. Mix well.
Clean and trim about 1 1/4 pounds of skinless boneless chicken breast. Cut into approx. 1-inch cubes.
If using thick bacon, thin out with the back edge of a chef knife. Cut the bacon in half, roll around the chicken cubes and secure with a toothpick. This is the point to cover and refrigerate for better timing.
Prep baking sheet with aluminum foil a rack and spray with PAM.
Roll the pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.
Bake until golden brown. About 35 minutes for me. Cover with foil on a heavy dish to keep warm until served.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Ingredients

1 can refrigerated reduced fat crescent rolls
40 slices turkey pepperoni
4 pieces of Weight Watchers mozzarella string cheese, cut in half
garlic powder
pizza sauce

Instructions


Preheat oven to 375.
Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.

Ingredients:

2 slices bread, crusts removed and crumbled 
2 tablespoons mayonnaise
2 teaspoons OLD BAY® Seasoning 
2 teaspoons fresh chopped parsley 
1 teaspoon Coleman’s Dry Mustard 
2 teaspoons Worcestershire sauce
1 egg, beaten
1 pound lump crabmeat 

How to make it:


1. Carefully remove any cartilage or shell from crabmeat. 
2. In a bowl, mix bread, mayonnaise, OLD BAY, parsley, mustard, Worcestershire sauce, and egg in large bowl until well blended. Gently stir in crabmeat. 
3. Shape into 4 patties. 
4. Broil 10 minutes without turning or sauté both sides in a frying pan in butter or canola oil until golden brown on both sides. Sprinkle with additional OLD BAY, if desired.

Serve with Worcestershire sauce or fresh lemon wedges and white wine or beer. Enjoy!

Friday, June 16, 2017


INGREDIENTS:

1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko*
FOR THE SAUCE

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank’s Hot Sauce

DIRECTIONS:


To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce.

Ingredients

500g (1 lb) Linguine pasta
⅓ cup butter
2 large shallots, finely diced
2-3 cloves garlic, finely minced
1½ cups whipping cream (35% milk fat)
½ cup freshly grated Parmesan cheese
2 Tbsp chopped parsley
1 can frozen lobster pieces, thawed and broken into pieces (alternately, you could use a cup or so of fresh cooked and cut up lobster meat.)
12 -15 large scallops, foot removed
2 cups frozen, pre-cooked shrimp, thawed
salt and pepper to taste

Instructions


Melt butter in large frying pan.
Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)
Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.
Add lobster, shrimp, cream and shallots/garlic mixture to pan with scallops.
Heat over medium/low temperature until cream comes to a low simmer.
Add Parmesan cheese, salt, pepper and parsley to seafood mixture, keep warm.
Add cooked linguine and pasta water to seafood mixture, stir and serve immediately.
*TIP* – Heat dinner bowls/plates and serving bowl

Cream Sauce

1lb crawfish tails with fat
Frozen cheese ravioli
Italian breadcrumbs
Parmesan cheese
1 1/2 cup heavy cream
1 onion finely chopped
1/2 bell pepper finely chopped
3 cloves minced garlic
1 stick of butter
Egg for an egg wash

How to make it


Set deep fryer at 350. Mix 3 tablespoons of Parmesan cheese in with breadcrumbs for coating. Dip raviolis in egg wash and then coat in breadcrumb mixture. Deep fry until they float to the top and brown.
For sauce- Melt butter and sauté onion, bell pepper and garlic. Add crawfish tails with fat and let them cook until they begin to let off liquids. Add heavy cream and Parmesan cheese to your liking and allow to cook until thickened.

Ingredients

1lb fresh, raw shrimp, deveined, peeled and tails removed
2 tbsp light butter, melted
Juice from ½ a lemon
2 tbsp parsley, finely chopped
2 tbsp grated Parmesan cheese
1 tsp paprika
1/2 tbsp lemon zest
4 cloves garlic, minced
1 cup corn flakes cereal, crushed
Salt & pepper to taste
Get Ingredients Powered by Chicory

Instructions


Preheat oven to 425 degrees.
In a medium sized bowl, combine shrimp, lemon juice, garlic, paprika and salt & pepper. Pour into a small baking dish.
In another bowl, combine cornflakes, butter, Parmesan cheese, lemon zest and parsley until it reaches a course, mealy consistency – just enough to evenly blend the ingredients.
Sprinkle cornflakes mixture over shrimp. Transfer to oven and bake until shrimp are pink and cooked through, about 10-12 minutes.

Thursday, June 15, 2017


Ingredients

1 pound medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1½ cups white wine, I use chardonnay
½ fresh lemon, juice only
1 teaspoon Italian seasoning
½ cup softened butter
1 tablespoon parsley
½ cup parmesan cheese, grated

Directions


Heat cast iron skillet and add olive oil. 
Add shrimp and cook until tender and no longer translucent, reduce heat. Remove shrimp and set aside. 
Add garlic and cook 2 - 3 minutes. Do not allow garlic to brown - it will make it bitter. 
Add white wine, and lemon juice. 
Cook until wine is reduced by half. After it is reduced, add Italian seasoning. 

Ingredients:

butter – 3 tbsp
onion – 1 medium, chopped
celery – 1 rib, finely chopped
salt and pepper – to taste
all purpose flour – 2 tbsp
chicken broth – 1 3/4 cup
thyme – 1 tsp, chopped, fresh
milk – 1/2 cup, whole
chicken – 3 cups, cooked, chopped
carrot – 1, roughly chopped
peas – 1 cup frozen
lemon juice – 1 tsp
biscuits – 12, storebought or homemade
egg – 1
water – 1 tbsp

Directions:


1-Firstable you have to put the oven to 375 F (190 C) and grease a 9×13 casserole dish.
In a heavy skillet over moderate heat, melt the butter and cook the onion and celery until softened, about 5 minutes – generously salt and pepper.
2-Then Sprinkle over the flour and stir and cook for about 1 minute. Stir in the broth and thyme and bring to a boil over medium heat – stirring occasionally.
3-After Stir in the milk, chicken, carrots, peas and lemon juice, then pour into the casserole dish and bake for about 20 minutes. Remove the dish from the oven and increase the
temperature to 425 F (205 C).
4-Cut out your biscuits into 12 rounds, and arrange them on top of the chicken gravy. Whisk the egg and water together and brush the biscuits with the egg wash.
5-And finnally Return the dish to the oven, and bake until the biscuits are done, about 10 – 12 more minutes.
And have a nice meal

Wednesday, June 14, 2017


Ingredients:

Raw Shrimp, peeled
Fish Fry
Yellow Mustard
Tony’s Chachere
Cooking Spray or Olive Oil Mist

Directions:

Peel your shrimp and place in a plate. Sprinkle with Tony’s Chachere or seasoning of your choice (keep in mind that you are not using oil, so you could use a little less seasoning than you normally would). Drizzle shrimp with mustard then mix all together to coat well.
Place fish fry in a small zip loc bag and place a few shrimp (about 5-6) in the fish fry. Close the bag and shake well to coat the shrimp. Continue until you have done this process with all shrimp you will be cooking. Place the shrimp (without over lapping) in the air fryer basket (will probably take about 15 or so at a time depending on the size). Spray with cooking spray or mist with olive oil to coat the fish fry.
Place basket into fryer and put the fryer on 330 degrees for 8 minutes. Flip your shrimp, spray again and put back in fryer on 330 for 7 minutes. Shrimp should be cooked nice and crispy. (if your first 8 minute side still has a good bit of dried fish fry, spray again before flipping).

Tuesday, June 13, 2017


Ingredients

The Crust:
1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
The Filling:
4-8oz. blocks of Cream Cheese..softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling for the topping

Instructions

Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling.

Wednesday, June 7, 2017


Ingredients

1 packet of au jus gravy mix
1 can cream of chicken soup undiluted
1 can French onion soup undiluted
1/2 cup of water
1 ½-2 pounds cubed steak
to thicken gravy:
3 tbsp . cornstarch
3 tbsp . cold water

Instructions

In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water.
Stir well.
Put cubed steak in slow cooker with gravy mixture.
Cover slow cooker and cook steak on low for 6-8 hours.
After cooking, it's time to thicken gravy. In a small bowl, whisk together cornstarch and cold water. Stir mixture into crock pot.
Turn the setting to high and cook for 30 minutes (until gravy is thickened.)
COOKING GUIDE © 2013 | Powered by Blogger | Blogger Template by DesignCart.org