Archive for November, 2012

Guacamole-Homemade

Homemade Guacamole Recipe

Guacamole

Homemade Guacamole is the BEST

You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.

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Pico de Gallo

salsa

Homemade Pico de Gallo

Homemade Salsa Recipe

Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).

 

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Pecan Pie

Pecan Pie

1/2 Cup Sugar

1 Cup dark corn syrup

1/4 tsp. salt

1 TBS. Flour

2 eggs

1 tsp. vanilla

1 TBS. Melted butter

1 1/4 cups pecan halves

 

Beat together sugar, syrup, salt, flour and eggs. Add vanilla, butter & pecans

Pour into unbaked 9″ pastry shell CLICK HERE  for pastry recipe

Bake in low 300 degree oven for about 1 hour or until filling is set.

Cool then serve with homemade sweetened whipped cream of vanilla ice cream.

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Kick’n Chicken-Best Roasted Chicken!

Many of guests have said that this was the BEST roasted chicken they have ever had!!

The BEST part is how EASY this is!

Fire up your outdoor grill for best results and let it get pretty hot. Between 400 and 500 degrees works well.

Ingredients:

1   Roasting chicken 5 to 7 lbs. or so

Olive oil

Weber’s Kick’n Chicken Seasoning:

Roasting seasoning

Best Roasting seasoning

 

Garlic powder

I also have a grinder with Rosemary and garlic so I sprinkle with that too

Just brush or pour a little olive oil over the chicken top and bottom

then sprinkle the seasonings on as desired. The Kick’n Chicken

seasoning is a bit spicy so act accordingly!

Place the seasoned whole chicken into a pan that you don’t care about getting

seasoned (dark colored) from cooking on the grill. Be sure to use a pan that is oven safe.

Glass or metal work best. I wouldn’t recommend using the foil disposables as they probably

won’t do well in the extreme heat.

Close the grill lid and leave it for at least 2 hours. Check on it now and then to make sure

it’s not getting too burned.

Once it is done the outside will be very crispy and the inside will be super moist and very tasty!

Enjoy!

The “Everybody’s Favorite Salad” goes very well with Kick’n Chicken!

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Chicken Pot Pie

This Chicken Pot Pie Recipe was an adaptation of a recipe I found on the Allrecipes.com site.

Of course I changed it around a bit and added some things as usual. The result was the BEST chicken Pot Pie I’ve ever had!

Best Chicken Pot Pie

Delicious Chicken Pot Pie!

Ingredients:

1 pound skinless, boneless chicken breast halves-cubed (or just use leftover roasted chicken which is what I used)

2 large carrots

1/2 package frozen petite peas  (use fresh if available)

1/2 package frozen petite corn  (use fresh if available)

1 medium russet potato (peeled and cut into cubes)

1 medium sweet potato or yam (peeled and cut into cubes)

1/3 cup butter

1/3 cup chopped onion

1 stalk diced celery

1/3 cup all-purpose King Arthur Flour

Salt & pepper to taste

1/4 tsp. celery seed

1/2 tsp. dried thyme leaves (or fresh if available)

1  3/4 cups chicken stock (you can use water and 1 boullion cube)

2/3 cups milk (substitute with lactose free or almond milk if needed)

2 (10 inch) unbaked pie crusts – see recipe below

Preheat oven to 375 degrees

Put carrots and potatoes in a pot and cover with water. Bring to a boil and cook for about 3 mins. then turn off and add frozen peas and corn.

Melt butter in medium saucepan and add onions and celery and saute until translucent

Add: salt & pepper, celery, celery salt and thyme leaves.

Add: Flour

Then slowly add chicken stock and milk until thickened. Turn off heat.

Add cubed chicken to this mixture.

Then add vegetables and pour into unbaked pie shell.

Cover with top crust and poke holes in top to let steam out while baking.

Pie crust recipe:

Click Here for pie crust recipe

*Note: You will need to DOUBLE the pie crust recipe to make 2 crusts for the Chicken Pot Pie

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Jenna’s Yummy Meatloaf Recipe

This meatloaf recipe originated from my daughter Jenna who has become quite an accomplished and creative chef!

It is no surprise that she has been creating her own masterpieces in the kitchen as she is very artistic and is an amazing

professional phtographer!  You can see proof at her photography site HERE!

    Meatloaf Ingredients:

1 lb. of ground turkey, not all breast or it will be too lean (or substitute any combination of beef, veal, pork & or turkey)

2 eggs, beaten

1/4 cup milk (optional)

Small onion, finely chopped

1 medium clove garlic (minced or crushed)

3 TBS. ketchup

1 TBS. Sriracha (you can find this in the asian section of the store)

1/4-1/2 cup bread crumbs

2 TBS. olive oil

Salt & Pepper to taste

I usually put the eggs, bread crumbs, milk, olive oil, ketchup garlic and sriracha into a 2 cup glass measuring cup and mix them together.

Chop the onion and add to meat. Mix in the remaining ingredients.

Place meat mixture into bread pan.

Bake at 350 degrees for approx. 50 mins. Top for the last 15 mins. with the following:

Topping:

Mix some ketchup, brown sugar and a TBS of sriracha together in a small bowl.

Cover top of meatloaf

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Potato Leek Soup

Potato Leek Soup

This is so delicious that a dinner guest asked if she could take the leftovers home!! lol

Ingredients: 

3 Medium Leeks-Cut in half lengthwise and Sliced into 1/2 ” slices

Wash Thoroughly! – Spin in Salad spinner!

Melt 1 TBS. butter in large saucepan & saute leeks until wilted.

When leeks are wilted add 3 large Russett Potatoes, 2 cups chicken or vegetable broth

(or 2 cups water and 1 veggie or chicken boullion cube)

Cover & Simmer until potatoes are tender.

Puree in blender (or use an emersion blender)  Add Salt, pepper and 1 1/2 cups light cream.

I like to hold a few chunks of potatoes out and put them in after I puree the rest.

Top with chopped chives or green onions.

This came from my friend Mary so I’m not sure of the origin but it is definitely a winner!

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