Friday, December 12, 2014

Maple Dijon Roasted Chicken



This slightly tangy but sweet chicken is a real delight for you to try, I put it with fresh green beans
and Au Gratin Potatoes Good Food.
Note: Brushing the chicken with this glaze will result in a flavorful, but not crispy chicken skin. If you want crispy skin, don't glaze the chicken and simply serve the carved chicken with the warmed glaze.

Serves: 4

What you Need:
4-5 lb. whole chicken (I used Harvestland)
1 lemon, halved
1 onion, halved,
4 sprigs thyme
2 sprigs rosemary
2 Tablespoons butter, softened
Heaping Tablespoon salt
Fresh ground pepper

For the glaze:
¼ cup maple syrup
¼ cup dijon mustard
1 Tablespoon balsamic vinegar
2 sprigs thyme

How to Make it:
Preheat oven to 425 degrees.
Place the onion, lemon, 4 thyme sprigs, 1 or 2 sprigs of Rosemary, butter, salt, and pepper on a tray so it will be ready for your chicken.
Remove the chicken from the package, and remove the giblets from the cavity. Rinse the bird under cold water then pat dry with paper towels.
Place the bird in a roasting pan. Sprinkle the inside of the cavity with salt then stuff it with the onion, lemon, and herb sprigs. Rub the butter all over the outside of the chicken then season generously with the remaining salt and fresh blacked pepper. Roast for 1 hour.

In a small bowl, whisk together maple syrup, dijon, balsamic vinegar, and the leaves of the remaining two sprigs of thyme. Set aside.
Remove the chicken from the oven and add the squash and brussels sprouts to the pan. Brush both the chicken and the vegetables with a little bit of the maple glaze. Roast for another 30 minutes or until the chicken registers 165 degrees at the thickest part of the thigh. Once done, remove the chicken from the oven, tent with foil, and allow to rest 10-15 minutes before slicing.
Warm the remaining glaze on the stove top or in the microwave and serve hot with the chicken.

Thursday, December 11, 2014

Easy Chocolate Peanut Butter Fudge

It's That time of year, Candy Making TIME!  This Easy Chocolate Peanut Butter Fudge takes less than 5 minutes to throw together and it totally satisfies all your cravings!
My peanuts are stirred in


Serves: 16
What you Need:
1 12oz bag semi sweet chocolate chips
1 14oz can sweetened condensed milk
1 cup peanut butter
crushed peanuts, or sprinkles


How to Make it:
Prepare an 8x8 pan lined with parchment paper or foil and set aside.
In a microwave safe bowl melt chocolate chips in 30 second bursts until the chocolate is melted and smooth. Stir in between each burst.
Or Melt in a double boiler (one pot that fits inside another Pot half full of hot water)
Remove from heat and stir in milk and peanut butter until everything is combined.
Pour mixture into prepared pan and sprinkle with crushed peanuts if desired or pretty sprinkles
I stirred ny peanuts into my fudge to mix it through ;)

Refrigerate for several hours to firm up.
Remove from refrigerator and cut into 16 pieces to serve.

Wednesday, December 3, 2014

Coconut Crispy Chicken with Zesty Orange Glaze



I like Coconut and Chicken so why not Cook it together, this is a sweet spicy chicken not too spicy
chewy and crisp, you really should try this and Enjoy Good Food


What you Need:
• Vegetable oil for frying
2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
Pinch curry powder
Salt
Pepper
Pinch cayenne pepper
1 tsp garlic powder
1/2 tsp onion powder
1 cup panko bread crumbs
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced
• Orange Marmalade Sauce below

How to make it:
Begin by filling a large-sized pan about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips.

Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, garlic powder and onion powder to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.

Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.

To fry the strips, work in batches by adding about strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.

Serve the strips hot, garnished with Zesty Orange Sauce
1/4 cup dijon mustard
1/4 cup honey
1/2 cup orange marmalade
Mix together and serve warm over or with Chicken

Monday, December 1, 2014

Cheri's Pumpkin Crisp



 Tired of Pumpkin Pie? For a change or addition to your Festive Thanksgiving dinner try this dessert, it's a little twist on the standard Pumpkin tradition and really tasty. Enjoy Good Food

What you Need:
For the filling:
1 (28 oz.) can pumpkin (not pumpkin pie mix)
1 lg. can evaporated milk
1 c. sugar
3 eggs
1 T (heaping) pumpkin pie spice(I make my own)
1 t. salt


DIRECTIONS for Filling
Preheat over to 350º.   
Spray a 9x9 pan with pam spray
Mix all together until well blended.  Pour into bottom of 9 X 9 square glass baking dish or deep pie dish.  Make Crisp Topping.

Crisp Topping: (use the food processor to mix all ingredients EXCEPT BUTTER)
3/4 c. flour
3/4 c. brown sugar (packed)
1/2 t. salt
8 T. butter (very cold)
1 c. old fashioned oats
1 t. cinnamon
Optional:  1/2 c. crushed gingersnap cookies
Optional:  1/2 c. chopped pecans or walnuts

Directions for Topping:
Mix together dry ingredients I use my food processor to mix quick.  Using a pastry cutter or with two knives (can just use hands), cut butter cubes into dry ingredients until coarse crumbs form. Sprinkle globs over pumpkin mixture. Also mix in gingersnap cookies and/or nuts if using.  Bake for 45 minutes or until knife inserted into center comes out clean

Serve with whipped cream or ice cream, warm is good or even cold later.

Turkey Carcass Soup



Don't throw out that Turkey Carcass...Make SOUP! Seriously use it all with this delicious SOUP, and you can even save some extra soup stock to freeze up for another use or two. It's just the thing for a cold night, nothing like Comfort Food.

What you need:
1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
12 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 bag of country style noodles
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley
3-4 cloves of diced garlic
Salt and pepper

Directions
In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer.
Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones.
Reserve turkey stock. Put in containers and freeze the extra for another recipe or two.
In a large pot, melt butter and cook onions until tender. Stir in celery,garlic and thyme.
Stir in carrots and noodles and toss to coat. Stir in turkey stock and bring to a simmer.
Cook until vegetables and noodles are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.

Tuesday, November 4, 2014

Cheri's House Fried Rice

Loaded with shrimp, pork, chicken, and veggies, just like in your favorite Chinese restaurant. This 'House' Fried Rice is delicious and an excellent use of leftovers! Feel free to substitute ingredients, depending on what you have on hand. Enjoy Good Food

What you Need:
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced pork
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 bag frozen veggies(any kind you like in place of some of the veggies here)I add both sometimes
1 egg, beaten
1/4 cup soy sauce

How to Make it:
Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, pork, and chicken. Fry until shrimp is pink and pork is done well.
Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately

Monday, November 3, 2014

Orange Pork


Quick, easy and tasty and makes pork oh so good
Serves 3-4
Ingredients
1 tablespoon olive oil
1 pound boneless pork chops or pork Sirloins
2/3 cup orange juice
1/4 cup soy sauce
1 1/2 tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch


How to make it
Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

5-CHEESE BAKED MACARONI Italian Style

Macaroni, comfort FOOD and this one has zesty Italian Cheeses blended together for an awesome dish you need to try. This recipe has a nice sharp cheese taste It's Good FOOD


What you Need:
1 pound Macaroni
1 Yellow Onion (finely chopped)
2 Cloves Garlic (minced)
3 Leaves Sage (chopped)
1/4 cup Butter
1/4 cup All-Purpose Flour
1/2 cup White Wine
1 3/4 cups Vegetable Stock
1 1/2 cups Fontina (chopped)
1 1/2 cups Asiago (grated)
1 1/2 cups Parmigiano-Reggiano (grated)
8 ounces Cream Cheese
1 teaspoon Nutmeg (freshly grated)
1/2 cup Mozzarella (shredded)
1 teaspoon Course Black Pepper
Kosher Salt (to taste)


Preheat oven to 450°F.
How to Make it:
Bring a large pot of salted water to a boil. Drop the Ziti into the boiling water and cook for 2 minutes less than the package directions request. Drain and set aside.
Meanwhile melt the Butter in a large Dutch oven over medium heat. Once melted, add the
Onions, Garlic and Sage. Season with Salt and Pepper and sauté until vegetables are translucent (about 5 minutes). Add the Flour, stir to combine, and cook for 2 minutes. Add the Wine and Stock and bring to a simmer. Add the Freshly Grated Nutmeg. Cook for 5 minutes to thicken the sauce and cook off the alcohol. Turn the heat to low and add in all the Cheeses, except the Mozzarella. Stir vigorously to combine until a smooth mixture forms. Remove from heat. Add the reserved Ziti, Butternut Squash, Coarse Black Pepper and Salt to taste. Sprinkle the top with Shredded Mozzarella.
Place in the oven and broil for 2-3 minutes.

I serve this Dish with My Pork Sirloin and Tasty Green Beans
It's dinner Done Right
Good Food is worth the COOKing In The Kitchen

Tuesday, September 30, 2014

Mexican Taco Pizza





Specially seasoned ground beef, refried beans, salsa and cheese layered in a deep dish style. A tasty and easy Mexican-style pizza with a flour tortilla crust. Enjoy Good Food

What you Need:
 1/2 pound ground beef
 1 medium onion, diced
 1 clove garlic, minced
 1 tablespoon chili powder
 1 teaspoon ground cumin
 1/2 teaspoon paprika
 1/2 teaspoon black pepper
 1/2 teaspoon salt
 1 (16 ounce) can refried beans
 4 (10 inch) flour tortillas
 1/2 cup salsa
 1 cup shredded Cheddar cheese
 1 cup shredded Monterey Jack cheese
 2 green onions, chopped
 2 roma (plum) tomatoes, diced
 1/4 cup finely chopped jalapeno peppers
 1/4 cup sour cream (optional)

How to Make it:
Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray. 
Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper. 

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven. 
Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one. 

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces. 

Peachy Pork Sirloins

I like to take Pork, and cook it with this recipe you can use Sirloin, Chops, or a Tenderloin Roast and this turns out so good, flavorful and juicy.


What you Need:
1 teaspoon seasoned salt
1 teaspoon dried thyme
2 pork tenderloins, about 2 pounds total(I used Sirloins today)
1/2 cup peach preserves* Home made Peach Preserves for this that I made
2 teaspoons Worcestershire sauce
1/2 teaspoon ground ginger

Preheat oven to 350 degrees F. Season the pork tenderloins with the seasoned salt and thyme, place on a roasting pan and bake 30 minutes.

While the tenderloins roast, combine the preserves, Worcestershire and ginger in a bowl. After the
tenderloins have roasted for 30 minutes, remove from the oven and brush liberally with the glaze. Return to the oven and bake for 15 minutes more, or until internal temperature of 160 degrees is reached. (The remaining glaze may be brought to a boil in a saucepan over medium high heat and served alongside the cooked tenderloins.) Slice and serve.

Makes 6 to 8 servings

Sunday, August 24, 2014

Cheesy Stuffed Jalapeno Poppers


Sharp Cheddar cheese mixed with cream cheese is the rich, delicious filling for these spicy favorites! They are baked rather than deep fried. You'll want to pop them one after another! Enjoy Good Food

Ingredients
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
1/4 cup mayonnaise
15 fresh jalapeno peppers, halved lengthwise and seeded
2 eggs, beaten
1/2 tablespoon milk
1 1/2 cups crushed corn flake cereal

How to Make them
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30-40 minutes, or until filling is bubbly and lightly browned.

Saturday, August 9, 2014

Ranch Miracle Chicken


This Moist tender juicy chicken is flavorful with a combination of Ranch Dressing Mix and Miracle Whip
it's a great way to grill chicken. try some soon, Enjoy Good Food

what you need:
2 pounds Chicken, skinless light meat -- (boneless if desired)
1/2 cup Miracle Whip®
2 tablespoon Ranch-style Dressing Mix
Chicken Broth or Water
2 tablespoons white Vinegar

How to Make it:
Boil chicken pieces in approx 3/4 - 1 cup chicken broth or water with white vinegar, and enough water to cover, for 10 - 15 minutes. Drain well.
Mix Miracle whip and seasoning mix together in a small bowl; set aside.
Prepare barbecue grill with oil or non-stick cooking spray. Place chicken pieces onto grill, and brush generously with mixture. Turn over immediately,
and brush other side generously, making certain to coat sides as well. Grill over low-medium heat 5-6 minutes, or until lightly browned on bottom, then turn and grill other side 5-6 minutes. Serve hot.

Wednesday, August 6, 2014

German Pork Chops and Sauerkraut



A German Based dish It's so easy to make this hearty pork dish and the best part is it is delicious! So Enjoy Good Food

makes 8 servings

What you Need:
 8 center cut pork chops or boneless Pork sirloins
 2 pounds sauerkraut, drained
 1 large red apple, diced
 1 onion, chopped
 1 cup brown sugar
 1 tablespoon caraway seeds

How to Make it:
Preheat oven to 350 degrees F (175 degrees C).
Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes.
 thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Spanish Rice and Cream of Mushroom Pork Chops



Here's a new twist on Pork Chops in a flavorful spanish rice and Creamy Mushroom Sauce. This turned out so delicious and it's very simple and quick to make. Enjoy Good Food

What you Need:
A little Olive oil
4 Pork Chops
1 Package of Spanish Rice Mix(gather ingredients on package)
1 Can of Cream of Mushroom soup

How to Make it:
In a skillet heat Olive oil till hot then brown your pork chops till cooked through, then add your spanish rice packet and ingredients to cook as directed on package, simmer till done, then put in 1 can of cream of mushroom soup and stir to mix, then simmer till hot and bubbly.
Serve with your favorite side dish


Cajun Seasoned Fried Green Tomatoes



This year I have grown lots of tomatoes in my garden which makes me very happy, especially because you can never find green tomatoes for making Fried Green Tomatoes
These fried green tomatoes have a touch of spice, which is very nice, in a mixture of bread crumbs and cornmeal.
If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.
Enjoy Good Food

Yield: Serves 4 as a side dish.

What you Need:
3 medium, firm green tomatoes
 Salt
 1 cup all-purpose flour
 1 Tbsp Cajun seasoning (optional)
 1/2 cup milk or buttermilk
 1 egg
 1/3 cup cornmeal
 1/2 cup fine dry bread crumbs
 1/4 cup peanut oil or other vegetable oil


How to Cook:
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.

Green Chile Chicken Enchiladas



These are creamy Enchiladas with green chilies and delicious cheese that will be a tasty dinner. Easy to make and good on the budget. Enjoy Good Food

What you Need:

2 cups cooked, shredded chicken
2 – 8 ounce packages of Green Chile Enchilada Sauce (I recommend the Frontera brand), divided
2 cups shredded monterey jack cheese, or white sharp cheddar cheese, divided
1 small can diced green chiles
1 tablespoon chopped, fresh cilantro
1/2 cup sour cream
1 can cream of chicken soup (homemade version here)
8 medium sized tortillas (flour or corn)
Salt, pepper to taste Diced cilantro for garnish
1 can Rotelle tomatoes

DIRECTIONS
Pre-heat your oven to 400 degrees. In a large bowl, combine cooked, shredded chicken with 1/2 cup enchilada sauce, 1 cup cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 teaspoon each of salt and black pepper. Microwave tortillas for about 30 seconds so that they’ll be easier to roll up. Divide the mixture evenly among 8 medium sized tortillas, and roll up. Place the tortillas in a 9 x 13 inch casserole dish, seam side down. Top with remaining enchilada sauce, then cheese and top with a drained can of Rotelle Tomatoes. Bake for 25 minutes, or until the cheese is melted and bubbly. Sprinkle enchiladas with chopped fresh cilantro and serve immediately.


Here is my recipe for homemade CREAM SOUP with NO MSG or tons of salt
What you Need:
2 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
1/2 cup milk (I used 1%)
Dash of salt and pepper

In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.

Wednesday, July 23, 2014

Creamy TOMATO MOZZARELLA Soup



Make it fresh while the tomatoes are blooming. This soup is loaded with onion and garlic, and herbs, so if you don't like a lot of onion or garlic, cut back on these ingredients but it turns out just how we like it

Recipes Makes: 4 Servings

What you Need:
2 1/4 lbs ripe tomatoes
1 big white onion
6-8 cloves of garlic
16 oz vegetable broth(you can use chicken too)
3 sprigs fresh thyme
1 Tablespoon Parsley
1 bay leaf
1 cup shredded mozzarella
Salt, pepper
Some olive oil
1 1/2 cups milk
2 Tablespoons of corn starch
2 Tablespoons of butter


Directions
Line baking sheet with parchment paper. Preheat oven to 200 ºC.
Wash tomatoes and cut into eight pieces. Place them skin down on the baking sheet. Peel
onions, cut in pieces and put on baking sheet. Skin garlic cloves, halve and distribute on the
tomatoes. Sprinkle with olive oil, salt and pepper. Put the baking sheet in the middle of the oven
and roast the vegetables at 200 ºC for 35-40 minutes.

Transfer roasted vegetables together with the roasting juices into a pot and add vegetable
broth. Add thyme twigs and bay leave. Bring to boil and simmer for roughly 20 minutes.
While the soup simmers, get out the mozzarella and set aside
Remove bay leave and thyme twigs from the soup. Puree soup. Put back into pot, add butter, then bring up to boil, mix milk with corn starch till blended in a small bowl, add to your pureed soup and reduce heat, stir till thickened nicely Add more seasoning if necessary.
Immediately serve the soup and add mozzarella cheese and stir until mozzarella is melted.
Serve & enjoy.

Sunday, July 20, 2014

Spicy Smokey BBQ Chicken


This is a really good, little spicy bbq sauce that I like to use on chicken, pork, beef, sausages, turkey and even in my beans, it's sweet and spicy and really easy to mix up

What you Need:
1 (3 1/2-pound) chicken, cut into 8 pieces or 8 chicken breasts
1/2 cup olive oil
1/4 cup lemon juice
1 tsp garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon smokey paprika

For sauce:
1 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smokey paprika

How to make it:
Remove skin from chicken or breasts if not already; and place in a large ziplock bag.
Combine olive oil, smoked paprika, cayenne pepper, lemon juice, and garlic in a small bowl and pour and rub over chicken.
Let chicken marinade for at least an hour, up to 24 in the fridge.

Preheat oven to 375 degrees F or prepare a grill (brush the grill grate lightly with oil).

In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.

Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

Cherry Supreme Vanilla Crepes


The best thing about crepes is that you can fill them and top them with so many different combinations
Today these crepes are filled with cherry pie filling and topped lightly with powdered sugar, and a little cherry syrup sweet simple and so delicious
Makes about 8 crepes

Ingredients
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
can cherry pie filling
powdered sugar for topping
cherry syrup

Directions
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. 
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. 
Fill crepes with your cherry pie filling, and top a little cherry syrup drizzled over then top with powdered sugar
You can use your favorite fruit, cream, caramel or even ice cream or cheese to serve in crepes for any time


Fresh Garden Salad with My RICH and CREAMY BLUE CHEESE DRESSING


Nothing tastes better on a hot summer day, or any day for dinner than a fresh Made Salad!
Top it with my favorite Blue Cheese Dressing and you are on the right track for a great healthy meal

I used fresh garden tomatoes, onions, and lettuce, radishes and spinach, shredded carrots and a little red cabbage then topped it with my dressing below

My RICH and CREAMY BLUE CHEESE DRESSING 

What you need:
4-5 T. Mayonnaise (Regular or Lite or combo of both)
1-2 T. Rice wine vinegar (depending on how "sour" you like your dressing)
1/4 – 1/2 teaspoon. Garlic powder 
Salt and Pepper
2 1/2 oz. Bleu cheese, crumbled (this batch I used about 1/2 cup)
Milk or buttermilk to make of desired consistency

Mix first 4 ingredients together. Stir in bleu cheese. Taste, & adjust seasoning with garlic, salt, & pepper. If possible, put in fridge for 30-60 min. for garlic powder to dissolve. cover and refrigerate up to 2 wks. Makes about 1- 1/2 cups depending on how thin you like it

Chicken Mushroom Crepes


This is a tasty mushroom and chicken dinner that is easy and beautiful to serve, I like to cook this up for dinner with a nice salad on a summer night
What you Need
16 ounce finely chopped mushrooms
2 cloves garlic
1/2 cup diced onion
1 TBS Olive oil

How to Make them
Sauté mushrooms, onion and garlic in the olive oil
2 Cups chopped cooked chicken (I cook my chicken and this way it makes it's own broth then chopped it more to be the same size as the mushroom pieces) then add
1/2 tsp. salt
pinch of garlic powder
pinch of onion powder
1/4 cup chicken broth(if you use pre-cooked chicken), mixed with 1 TBS corn starch

Instructions
Add chicken to mushroom/ garlic mixture.  Season with salt, garlic powder and onion powder.  Add chicken broth if you use pre-cooked chicken and stir till bubbly and saucy.  Add to crepes


Basic Crepe recipe

1 1/2 cups milk
2 eggs
1 TBS Olive oil
Mix well then add
1 cup flour

Mix all ingredients very well until smooth.  For mini crepes, pour 1 TBS of batter onto greased hot griddle. Move griddle around until batter is spread as much as possible.  Cook until it is heated through. You can flip, or just cook one side if it cooked all the way through.

Sunday, June 22, 2014

Chicken Spaghetti in Red Sauce


This is my Chicken Spaghetti with Red Sauce, it's Italian and has lots of delicious Spices with a slight kick
There is also a shortcut quick version to this recipe if you're in a hurry, but I would say try the longer recipe when you have time. You should try this over your favorite Pasta, Enjoy Good Food

Yield: About 4 to 6 servings

What you Need:
1 small hen, boiled - reserve broth
1 pound package of angel hair, vermicelli or spaghetti noodles
1 lb of fresh mushrooms sliced how you like
1/2 tablespoon of olive oil
1 can diced tomatoes, juices reserved
2 tablespoons of olive oil
1 cup of chopped Vidalia or yellow onion
2 teaspoon of garlic
1 teaspoon of kosher salt
1/4 cup of fresh basil, chopped
1 can of tomato sauce
1 tablespoon of granulated sugar
1/4 teaspoon of dried parsley flakes
1/4 teaspoon of Italian seasoning
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/4 teaspoon of poultry seasoning
Up to 2 cups of stock left from the hen, or substitute chicken broth
2 bay leaves

Instructions
Cut the chicken into pieces and boil in salted water until meat is cooked through. Reserve 2 cups of the broth, reserve remainder for another use; set meat aside to cool. Once cooled, debone and shred the meat, discarding the bones; set aside. Prepare pasta al dente according to package directions. Drain, rinse, drizzle with olive oil and set aside.

Meanwhile, in a skillet heat the olive oil over medium heat and add the chopped onion, garlic and salt, saute for about 5 minutes or until veggies are tender. Add the tomatoes, basil, tomato sauce, sugar, parsley flakes, Italian seasoning, Cajun seasoning, poultry seasoning; bring to a boil. Add bay leaves, reduce heat, and simmer for 1 hour or until reduced and thickened. Stir in the chicken and enough broth from the stock you reserved from the hen (or use a commercial chicken stock) until it reaches the desired consistency. Bring back to a boil, reduce heat and simmer for about 15-20 minutes or until heated through.

Note: This is a fresh, fairly light sauce recipe. If you prefer a heavier sauce to pasta ratio, you'll need to increase the sauce portion.

Shortcut this: Use a rotisserie chicken, canned diced tomatoes, and commercial broth to speed things up. Add 2 teaspoons of a chicken base, to boost the flavor. You can use canned Mushrooms too. You'll probably need at least one large can diced tomatoes (28 ounce/1 pound 12 ounce), retaining the juices.

Garlic Italian Meat Loaf

Yes There are So many ways to make Meat Loaf delicious!!We love Italian food so here is an Italian Spiced Meat Loaf that is filled with lots of Garlic, it's so good you won't want to stop eating it. Serve it up with Mashed Potatoes and a veggie or side salad, Enjoy Good Food
Serves 6

What you Need:
1 1/2 Pounds of ground chuck(you can substitute ground turkey,sausage, ground beef or a mixture)
1 large whole Garlic, peeled and diced small
1 teaspoon fresh marjoram
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
(NOTE: you can use 2 Tablespoons of Italian Seasonings) I do fine chop my fresh herbs in a little grinder or mini food processor)
2 teaspoons sweet paprika
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 teaspoon parsley
1/4 teaspoon cayenne, optional
1/2 cup milk or low-sodium chicken broth
1 package crackers crushed fine(use a food processor)
1 egg
Sea salt and black pepper to taste
Olive oil cooking Spray
SAUCE:
1 can of Spaghetti sauce(I used Mushroom) your choice
1 14.5-oz. can diced tomatoes
Zest of 1 lemon
Salt and pepper

Preparation
Preheat oven to 350°F. Spray a loaf pan with cooking spray.
Make meat loaf: Place meat mix in a large bowl; add crackers,egg and all your spices, including cayenne, if desired. Then add your minced Garlic, salt and pepper and Milk or broth. Mix gently but thoroughly with your fingers. Shape meat into a loaf and transfer to greased pan.
Meanwhile Make sauce: Pour broth into a pot; add tomatoes.  Bring to a simmer over medium-high heat. Cook, stirring occasionally, for about 10 minutes. Stir in zest; season with salt and pepper.
Bake loaf 30 minutes; pour 1 cup Sauce over meat loaf. Continue to bake until a meat thermometer inserted into center reads 160°F, 15 to 20 minutes longer. Remove meat loaf to a platter, tent with foil and let rest 10 minutes.
Slice meat loaf and serve, serve extra sauce over meat or on potatoes if you like.

Easy Gravy Pot Roast as published in 120 Slow Cooker Recipe Favorites


Pot Roast always is a Winner, and this one is one of the best, quick and easy, makes a delicious gravy too Plus This is my recipe for Easy Gravy Pot Roast, this recipe was published in 120 Slow Cooker Recipe Favorites: Mary Engelbreit's Fan Fare Cookbook by Mary Engelbreit
You can get a copy of this wonderful cook book by clicking the link above, it's a really good cook book


What you Need:Serves 6
1 (3-4 pound) boneless beef chuck roast
1 1/2 teaspoons seasoned salt (or salt less seasoning work if you are on a salt free diet)
1/4 cup vegetable oil
1 medium onion, thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed
4 cloves garlic, pressed
1 (10 ounce) can condensed cream of mushroom soup
1/2 cup white wine
1/2 pound baby carrots
2 cups sliced mushrooms

How to Make it:
Rub the roast on all sides with the seasoning salt. In a skillet, heat the oil over high heat and sear the roast until browned all over, 12-15 minutes. Place the roast in a 5-quart slow cooker and add the onion, bay leaves, bouillon cubes, garlic, and soup. Add the white wine. 1 cup of water, and the carrots and mushrooms. Cover and cook on low for 6 to 9 hours. Turn off the slow cooker and let it rest for
about 15 minutes before serving. This makes a nice creamy gravy that is flavorful.
Now isn't that easy? Enjoy Good Food

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Tuesday, June 17, 2014

Lemon Pepper Grilled Chicken



This lemony Pepper marinade is great for grilled chicken

What you Need:
1/4 cup lemon pepper
1 tablespoon dry mustard
1 tablespoon dried rosemary
5 skinless, boneless chicken breast halves
4 cloves garlic, crushed
4 tablespoons fresh lemon juice
3 cups dry white wine

Directions
In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.
Preheat an outdoor grill for high heat and lightly oil grate.
Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness. Chicken should be cooked to 180 degrees on the grill when checked with a meat thermometer. Enjoy Good Food



Baked Fried Onion Rings


4 servings
No Hot Oil or Fryer Mess with these Onion Rings, these are crispy and good and less mess to clean up the kitchen after cooking and just think, lots less calories too, A Plus Plus all ways, Enjoy Good Food

What you Need:

1 cup all-purpose flour
1 tablespoon Emeril's Essence Creole Seasoning
1 1/2 cups Panko*
1/2 cup grated Parmesan
1-2 onions(depending on size), sliced 1/2-inch thick and separated into rings
4 large eggs, beaten
3 teaspoons Milk added to eggs


INSTRUCTIONS

Preheat oven to 400 degrees. Oil a baking sheet or coat with nonstick spray generously
In a large bowl, combine flour and Emeril's Essence; set aside.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge onion rings in flour mixture, dip into egg milk mixture, then dredge in Panko mixture, pressing to coat. Try not to touch onions with fingers because it tends to take off the crumbs so use forks to dip and swirl in egg mixture. If eggs get too thick with flour, add more milk to thin
Spread onion rings in an even layer on the prepared baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crispy, about 20-25 minutes.
Serve immediately.
NOTES

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Try this recipe with Lemon Pepper Grilled Chicken

Friday, June 13, 2014

Sauteed SPINACH IN BALSAMIC VINEGAR



I like fresh spinach and when I cook it to serve as a side dish I like to make this recipe, the balsamic vinegar gives it just the right zip that makes it even better.

SERVES 6
What you Need:
1/4 lb. butter
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 cup chopped yellow onion
Salt and pepper to taste
2 pounds fresh spinach (about 3 bunches), coarse stems discarded and leaves washed thoroughly and spun dry

How to make it:
In a large deep heavy skillet at least 12 inches across top heat oil over moderately high heat until hot but not smoking and add the butter, oil and onions. Cook onions until they begin to carmelize. Add the spinach and balxamic vinegar. Cook spinach, covered, stirring occasionally, until wilted, about 3 minutes, and season with salt and pepper.
Try this dish with 


Lemon Roasted Potatoes


Here's a different taste on some Good Potatoes, the flavors of lemon, dill, parsley and garlic make these a fresh treat to go with many dishes, Enjoy

12 servings
What you Need:
Nonstick vegetable oil spray
4 pounds Yukon gold potatoes, peeled and quartered
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
2 teaspoons Parsley chopped fine
24 garlic cloves, sliced

Directions:
Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, parsley and lemon peel in small bowl. Pour two tablespoons of the mixture into another small bowl and add garlic.
Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
In a large bowl, toss roasted potatoes with enough of remaining dressing to coat and serve.

Try these other recipes too


Great Grilled BBQ Chicken



This chicken is tender and juicy Perfect for a BBQ party! Garnish with fresh parsley or coriander leaves.Marinating your chicken over night makes it keep juicy flavors when you grill.

serves 6
What you Need:
2 tablespoons oil
1 onion, finely chopped
2 cloves crushed garlic
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
2 tablespoons brown sugar
1/2 cup water
1/2 teaspoon paprika
just a dash of hot sauce(optional)
salt and pepper to taste
6 chicken breasts

How to Make this chicken:
Heat oil in a medium saucepan over medium heat. Add the onion and garlic and saute for 5 to 10 minutes, or until onion is tender. Then add the ketchup, Worcestershire sauce, vinegar, brown sugar and water. Mix together well and season with salt and pepper to taste. Reduce heat to low, cover and simmer for 20 minutes. Set aside, covered, and let cool.
Place chicken in a shallow, nonporous dish and pour sauce over chicken, reserving some sauce in a separate container for basting. Cover chicken and marinate in the refrigerator for at least one hour, or overnight. Cover reserved sauce, if any, and keep in the refrigerator.
Preheat an outdoor grill for medium high heat and lightly oil grate.
Grill chicken over medium high heat for 8 to 12 minutes per side, basting occasionally with the sauce, if any, until internal temperature reaches 180 degrees F (80 degrees C).
Enjoy good Food
Try this chicken with 
 Fresh Balsamic Spinach



KFC Coleslaw Dressing



We like KFC, I know they get a lot of bad comments but the cole slaw is still delicious so I will give you the secret recipe how to make your cole slaw tastes even better than theirs.

This will serve 6

What you Need:
1 cup Miracle Whip Salad Dressing (don't substitute any other kind it will not taste the same
1 cup Sugar
1/4 cup oil
1/4 cup vinegar

How to Make it:
Mix together and add to your shredded coleslaw. Keeps up to 2 weeks. Other variations if you don't want it so sweet do only 1/4 cup of sugar. Use Balsamic Vinegar or Cider Vinegar. Add Sweet onion to it or Wala Wala Onion. If you are making a lot of coleslaw you might want to double this recipe.

You will also Need
1 medium head of cabbage or half green and half red
5 carrots
1 small onion diced
1 small green pepper diced(optional)

First I put the cabbage and carrots through my food processor on fine chopping blade or shredder, depending on your machine and chop that up. Put into a big bowl to mix
Then add diced onion and green pepper if you want it and mix gently

Pour your dressing over cole slaw and mix and chill for at least an hour before serving
Enjoy Good Food

Blueberry Cake with Vanilla Butter Sauce



It's blueberry time, I got some this week at the store and was thinking muffins, bread, and jam and then it popped into my head what about a cake, so here is my recipe I made for Blueberry Cake with a vanilla butter sauce...Mmmm tasty Enjoy!
Serves: 9 squares

What you Need for cake:
1/4 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/4 cup milk
1-1/2 cups fresh blueberries (frozen blueberries may be used)

What you Need for Sauce:
1/4 cup butter, softened
1/2 cup sugar
1 egg yolk, well beaten
1/4 cup boiling water
Vanilla, to taste

Directions:
Cream butter and sugar; stir in eggs. Sift flour and baking powder together. Add to creamed mixture alternately with milk, beating well. Coat blueberries with small amount of additional flour (to assure even distribution of berries in cake); fold into batter. Pour into lightly greased 8- or 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares. Top with sauce.

NOTE:  (If you don't have a double boiler, you can use two pans that fit together like my picture here, you put about 1-2 inches of water in the bigger pot and get it to boil then proceed with this recipe)

To prepare sauce:
Cream butter and sugar in top of double boiler.Blend in egg yolk and boiling water. Cook over hot water until mixture thickens, stirring frequently. Stir in vanilla. Spoon hot sauce over servings of Blueberry Cake
cake hot out of the oven
with the vanilla sauce poured over it
and ready to serve
Enjoy



Thursday, June 12, 2014

10 Foods You Should Never Refrigerate



We often throw all our fresh foods into the fridge to prevent it from going bad. But should all food be kept refrigerated? Definitely not. Here are 10 common foods you should avoid from cooling too much, or you'll destroy the taste and ruin the food. 


1. Tomatoes

The fridge does keep tomatoes fresh, but it does this by stopping the process of ripeness. When this process is stopped, the tomato loses its flavor. In addition to the loss of flavor, the refrigerator also changes the texture of the tomato, making it powdery or floury. Tomatoes are best kept out of cooling, in a basket for instance.

2. Basil

When one keeps fresh basil in the refrigeration, it withers very quickly, but before it withers all the way and becomes unusable, it absorbs the taste of the foods kept close to it. The best way to keep fresh basil it outside the fridge, in a glass of fresh water, just like flowers.

3. Potatoes


The cold of the fridge turns the starch in the potato into sugar in a faster pace, and we're left with a sweet, yet grainy potato. Keep your potatoes in a sealed sack, in a cool but not cold place. They should be covered, because being exposed to sunlight makes them grow 'eyes'. 

4. Onions


The damp in the fridge makes the onion soft and moldy. The best way to keep onions is in a cool and dry place, outside the fridge. Green onions can be kept in the fridge because of their high % of water content. Be sure not to keep onions next to the potatoes, because it'll make them both go bad faster.

5. Avocado


If you're waiting for the avocado to ripen, you should never put it in the fridge. A refrigerator does well by the avocado, but only if it has already ripened, and you want to prevent it from going bad.

6. Garlic



When we keep garlic in the refrigerator, it begins to shoot out and grow green stalks. Also, it'll get a moldy, sticky texture. It is best to keep garlic in a dry, cool place.


7. Bread


When it comes to bread, there are a number of options. If this is sliced bread you are going to use within a few days, it can be kept in the fridge. When you keep bread for longer, the fridge will make it dry out faster, and so it's best to keep it somewhere closed off, but not in the refrigerator. If you only rarely eat the bread, it can even be kept in the freezer.
I however do keep my bread in the fridge sometimes because we don't eat a loaf fast enough for it not to grow mold on it otherwise and I really don't find it gets that stale.

8. Olive Oil



Olive oil should be kept somewhere dark and cool, but when put in refrigeration, it freezes and becomes alike to butter. That said, you can thaw it again to its original state.

9. Coffee


Storing coffee in the fridge makes it quickly lose its flavor and even absorb the flavor of foods stored near it. Coffee should be kept somewhere dark, somewhere cool. However, if you want to keep a large amount of coffee at home, you can keep in the depths of the freezer - not near the door.

10. Honey



One of the most fascinating facts about honey is that it never goes bad. You can eat honey from a thousand years ago, and it'll still be good. There is no reason to keep honey in the fridge and it should be avoided, since the cold will make it a solid and it's always better kept at room temperature.
Yes Never Ever put Honey in your fridge