|Season pork chops with salt and pepper. Dip each pork chop in eggs on both sides, then press both sides down into cracker crumbs.|
|Boil chicken thighs in a large pot of water add seasonings. Cook until thighs are tender and falling off the bone, about 1 hour.|
|Shred chicken with 2 forks, remove all skin and bones and return back to pot of herbs and chicken stock.|
|Add a heaping tablespoon of chicken, shredded cheese and cilantro. I like Mrs. Renfro’s green salsa.|
1 package chicken thighs (skin and bone attached)
1 package corn tortillas
1 TBSP Garlic powder
1 TBSP Onion powder
1 TBSP Paprika
1 TBSP Ground cumin
1 package corn tortillas
1 TBSP EVOO
1/2 package Monterey jack cheese,grated
Cilantro, for garnish
Green Salsa, for garnish
Place Chicken Thighs in a large pot. Fill with water, cover chicken. Add Spices. Place on stove on a medium high, cook for 1 hour or until chicken is tender and falls off bone. Drain Chicken into colander over another pot, keep broth for future use as in making soups. When chicken cools, remove skin and bone, shred chicken with two forks, add a bit of broth to keep moist. In a seperate skillet, place 1 TBSP EVOO on Medium high heat, saute tortilla on each side until golden. Place one TBSP of shredded chicken, cheese and salsa over tortilla! Enjoy!
|It’s a Mexican fiesta in your mouth!!! This post is shared at these wonderful blogs:
|I love this recipe from Brown Eyed Baker. Beer and Brown Sugar Kielbasa & Sauerkraut. Your guests will be coming back for more, it is so delicious!!|
- 12 ounces beer
- 1 cup brown sugar
- 3 pounds polish kielbasa
- Sauerkraut (32 ounces), drained
- Combine beer and brown sugar in a small saucepan over medium heat, until the sugar melts and the mixture is slightly thickened; set aside.
- Cut the kielbasa into links and place in a slow cooker. Cover with the drained sauerkraut. Pour the beer and brown sugar mixture over top. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours.
- Serve on its own or on your favorite sandwich roll.
|Notice the Turkey, Cheese and Mushrooms melding together and the puff pastry is a perfect golden brown. Your eyes will roll up and your mouth will say, MMMMM.|
This recipe may be found at these amazing blogs:
This post has been featured at It’s So Very Cheri www.itssoverycheri.com
|Here’s what you will be needing for yummy beef stew: Beef Chuck, Tomato Paste, Balsamic Vinegar, Flour, Salt and Pepper, Onions, Garlic, Potatoes, Carrots, Celery, Beef Stock, Water, Oregano, Rosemary, Thyme and flat leaf parsley.|
- 3 pounds Beef Chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes
- 1/3 cup tomato paste
- 3 tablespoons Balsamic Vinegar
- 2 tablespoons flour
- Grey salt and fresh ground Pepper
- 1 pound medium onions ( about 2) cut into slices
- 1/2 pound Yukon Gold potatoes ( about 3) well scrubbed, cut into chunks
- 5 stalks celery with leaves, cut into chunks
- 1 pound carrots, well scrubbed, cut into chunks
- 6 garlic cloves smashed
- 4 cups water
- 2- 26 ounces low -sodium beef stock
- 4 sprigs oregano
- 2 sprigs rosemary
- 4 sprigs thyme
- 4 sprigs flat leaf parsley
- Preheat oven to 350 F.
- In an 11 quart roaster/ broiler pot, with a tight fitting lid, combine beef, tomato paste, vinegar, flour and salt and pepper.
- Add chopped vegetables and herbs, water and beef stock.
- Stir stew every 1/2 hour or so.
- Cook for 2 1/2 – 3 hours or until meat is fork tender.
- If desired, season with salt and pepper.
- Remove herb stems.
- Serve beef stew with crusty French Bread.
Adapted from Martha Stewart Living
I have linked up to these fabulous blogs!
|” Baby please don’t go, Baby please don’t go, Baby please don’t go down to New Orleans, you know I love you so, Baby please don’t go…….”|
Where I love to eat and shop and eat. Some of my favorite things-Slap Ya Mama Cajun Seasoning, Beignets, Pralines, Crawfish Etouffee, Jumbalaya, Gumbo, Boudin. Time to make Easy Wok Salmon….But let’s take a look down memory lane in wonderful New Orleans…………
|Palm Reader- Looks about right. You will be doing a lot of traveling. You love to cook. You love to eat. You will be writing a Cooking Blog.|
|You will be painting. You will be traveling. You will be doing an awful amount of eating, better start running again!|
|My barbecuer’s dream apron, equipped with a bottle holder, stretchy attached bottle opener and oven mitt.|
|Flip over when brown and crispy about 7-10 minutes, cook skin side another 7-10 minutes.
On outdoor grill on medium – high gas heat, heat wok, add 1/4 cup vegetable oil.
Season salmon with Slap Ya Mama and Lawry’s seasonings. Carefully place salmon in oil. Flip after 7 1/2 minutes each side. Cook until salmon is crispy brown.
To make Wasabi Paste: Add 1 teaspoon Wasabi powder to 2 teaspoons water, add more water if you like like a thinner paste.
Drizzle Wasabi Paste and a squeeze of lemon over Salmon.
Serve with Easy Crispy Potatoes and Easy Tomatoes.
|Stuff your Pizza Puffs with anything yummy! I used goat cheese, pesto, pepperoni, provolone, garlic, Parmesan, olive oil. Try any combos. Be creative.|
I made 12- for 2 adults and 2 kids- not enough- 3 each. I asked everyone what their favorite stuffing/topping was, they wanted my favorite-PESTO! Note to self- make an additional 1 dozen Pesto Pizza Puffs!
- Preheat oven to 475 F
- Spray Muffin Tins
- Stretch out pizza dough to make it as large as you can, pull off a golf ball size chunk, place in muffin tin, place ingredient in dough, pull dough over, top with topping choice.
- Bake for 10 minutes.
- Pop Pizza Puff out of muffin tin, serve hot.
Easy Tabbouleh- One of my summer college jobs was a waitress at a wonderful Middle Eastern Restaurant. I also helped prepare appetizers and entrees and dessert. One of my favorite’s is the appetizer Tabbouleh.It is made with Bulgar wheat, tomatoes, cucumber and fresh mint. It can be a salad too, just add feta and Greek olives. Serve with pita or Naan bread, grilled. It is fresh, filling and packed with incredible flavor. This is great made ahead as a snack or a mini – meal that you can enjoy all weekend. The flavors keep getting better every day- if it lasts that long!
Fresh tomatoes, mint, garlic, cucumbers
Beautiful Bulgar- everything is beautiful- in it’s own way!
Seed the cucumber, perfectly clean like a cucumber boat.. Another great idea, get another cucumber and use that to serve Tabbouleh in!
Fresh mint really adds a punch of flavor. Plus fresh garlic. No colds this Fall!
I love mint. Take a piece and chew on it. Put some in ice water, gets rid of depression….
Squeeze the juice of half a lemon. Love my antique fruit juicer that my brother in law gave me.
- 1 cup Bulgar
- 2 cups boiling water
- 5 garlic cloves peeled
- 5 Tablespoons Olive Oil
- 2 medium tomatoes or 1 large tomato chopped
- 1 medium cucumber seeded and chopped
- 1 cup chopped onion
- 2 Tablespoons mint chopped
- 1/2 lemon juiced
- 1/2 teaspoon salt1/2 teaspoon ground pepper
- Place Bulgar in a large bowl. Stir in boiling water. Cover and let stand for 30 minutes or until water is absorbed.
- . Meanwhile, place garlic on a double thickness of heavy duty foil. Drizzle with 1/2 teaspoon olive oil. Wrap foil around garlic, Bake at 425 F for 15-20 minutes. Cool for 10-15 minutes.
- Drain Bulgar well, transfer to a large serving bowl. Stir in tomatoes, cucumber, onion and mint. Squeeze softened garlic into a small bowl and mash. Whisk in lemon juice, salt, pepper and remaining oil. .
- Toss to Coat..
Easy Basil Pesto. My basil pots are overflowing! Time for garlicky delicious basil pesto. So easy you can make it and freeze it or use it on pasta, salmon and chicken. I just used it on baguette with a slice of tomato~ SCRUMPTIOUS!!
The Basil Faeries are calling my name to make Pesto. I love when I brush by the Basil Plant and the delicious perfume of the oil stays on my hands- who needs Chanel???
I like to use fresh Parmesan cheese- but if you don’t have it- no one will know… Walnuts and Pine nuts or no nuts for you that are allergic. This is known as Basil Pistou. Fresh garlic from Garden Camp.
Huile- Oil in Francais~ I love this sweet bottle from Provence. I love Provence!
I like the small swirly pasta- the pesto gets in the nooks and crannies- YUM.
Combine the pine nuts and walnuts and garlic and process for 30 seconds.
Add Basil and salt and pepper.
Pulse, pulse, pulse that Cuisinart!
Let me look at it- it is starting to look like pesto!
Slowly add Olive oil and process until thoroughly pureed.
Isn’t it so beautiful??? Green gold, smells like Heaven to me.
Cook your pasta Al Dente- firm but cooked.
I like a heaping teaspoon- My husband likes a heaping Tablespoon, I am a food hoarder- He’s not.
Mix it up and eat!!
Add a healthy salad- It’s still summer!
- 5 Cups Basil
- 1 Cup Parmesan grated
- ! 1/2 Cup Olive oil
- 1/4 Cup Pine Nuts
- 1/4 Cup Walnuts
- 4 Cloves Garlic
- 1 teaspoon ground pepper
- 1 teaspoon kosher salt
- Combine Pine nuts and Walnuts and garlic, process in a food processor for 30 seconds.
- Add Basil and salt and pepper
- Slowly add olive oil and process until thoroughly pureed. Add cheese, puree for 1 minute.
Makes 3 Cups
Store Pesto in refrigerator or freezer with a thin film of olive oil on top.
Adapted from Ina Garten. Easy Basil Pesto has been linked up to these fabulous blogs!:
Summer tomatoes- they are abundant now and I have all kinds of ideas for them. Since I have a lot of eggs and a lot of veggies- a quiche sounds delightful! I love quiche! Yes quiche for breakfast, for lunch, for brunch, for dinner and for a snack.Okay- I am getting carried away since I am the only one in my family that is going for that idea- but hey I can dream right??? I also have Swiss chard that I steamed for last night’s dinner. Plus some yummy potatoes that I cubed and baked with olive oil and sea salt. You can use anything that you like for a quiche- experiment- see what combinations you like.
This serves 8-10 small slices, 6-8 large slices.
Perfect for a party- your guests will swoon- I was swooning when it came out of the oven- I love it warm and oozing with cheese.
Serve your quiche with a garden salad for lunch or dinner, fresh fruit for breakfast or brunch.
Easy Summer Quiche
- 2 tablespoons butter
- 1/2 onion minced sauteed
- 1/2 cup Swiss chard steamed
- 1/4 cup cubed potatoes cooked
- 1 (9 inch) baked pie crust
- 1 cup sharp cheddar cheese
- 4 eggs well beaten
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 350 degrees F
- Over medium- low heat melt butter in a large saucepan. Add onions, Swiss chard and potatoes. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
- Combine eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and cheese.
- Bake in a preheated oven for 30 minutes, or until center has set and is golden brown.
Adapted from Allrecipes.com