Monday, October 14, 2019

DORITO TACO SALAD





INGREDIENTS

Meat Mixture:

  • 1 Pound Ground Beef, Turkey or Chicken80/20
  • 1 Package Taco Seasoning
  • 1 Cup Yellow Onion, Chopped
  • 1 (16 Ounce Can) Chili Beans(optional)
  • 1/2 cup of Catalina dressing 

Salad Mixture:

  • 2 Heads Lettuce, Romaine or Iceberg, Cut Into Chunks
  • 3 Cups Grape Tomatoes, Sliced In Half
  • 1 1/2 Cup Cheddar, Shredded
  • 1 1/2 Cup Jack Cheese

Topping:

  • 2 (14.5 Ounce) Bags Nacho Cheese Doritos, Lightly Crushed
  • Ranch Dressing, Enough To Lightly Dress The Salad
  • INSTRUCTIONS

    • In a large skillet, over medium-high heat, cook and crumble the beef and onion until its cooked through and no longer pink. Drain off any excess fat. 
    • Stir in taco seasoning, if you use the Chili Beans add them with their liquid, and the Catalina Dressing. Simmer on low 10 minutes.  Then turn off the burner and cover skillet with a lid.
    • You can make up individual bowls , so that it does not get soggy or move to step 4.
    • Layer salad onto a serving platter and lightly drizzle with Ranch Dressing and top generously with lightly crushed Doritos.

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Sunday, October 13, 2019

MY MAMAS APPLE TURNOVERS


Ingredients

  • 1 tube of refrigerated biscuits
  • Flour for rolling out biscuits
  • 1 cup canola oil
  • 20 oz can Apple pie filling
  • 1 teaspoon of Nutmeg 
  • 1 tablespoon of butter 
  • 1/2 teaspoon Cinnamon and sugar  each not combined 

Instructions

  1. Remove biscuits from the package, let stand at room temperature for 5minutes
  2. On a lightly floured surface, roll out each biscuit until about 4-5 inches
  3. Mix the butter, cinnamon and Nutmeg to the canned Apple filling Add 2 tablespoons pie filling to the middle of the biscuit
  4. Fold over and seal with a fork, Make them all before you cook them, they cook fast and will burn easily.
  5. Heat oil in a pan
  6. Carefully add 2-3 pies at a time, depending on the size of your pan
  7. Cook for about 30 seconds on each side or until golden brown - then flip and repeat.
  8. Remove and place on paper towel to drain
  9. Dust with cinnamon and sugar mixture
  10. Optional, they smell so good you won’t have time 😂

Saturday, October 12, 2019

POTATO PANCAKES






Ingredients

  • 2 1/2 pounds starchy potatoes, peeled and very finely grated 
  • 1 small yellow onion, very finely grated. I use my cuisinart food processor 
  • 2 large eggs
  • 1/4 cup all-purpose flour 
  • teaspoon salt and black pepper each.. each !
  • Vegetable oil for frying

Instructions

  • Thoroughly  get out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean  towel and out the liquid.  
  • Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture.  Add a little more flour if needed.  Do no let the mixture sit for long before using it, use it immediately. It will get brown 
  • Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the using the back of a spatula.  Fry on both sides for 3-5 minutes until the Pancakes are golden.  Place them briefly on paper towels.    
  • Serve immediately while hot Eggs and my favorite..... Bacon .

CAJUN CHICKEN BROCCOLI PASTA







Ingredients

Salt for pasta 
1 pound penne or other small pasta
2 cups broccoli florets
1 pound boneless, skinless chicken breast cutlets
2-3 tablespoons Cajun seasoning 
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
2 cups heavy cream
2 cups (8 ounces) parmesan cheese, shredded
Salt and pepper

 
How to Make It

Heat oven to 200°F. In large pot, bring 4 quarts salted water to boil.

Add pasta and cook until al dente, about 9 minutes. Drain pasta, reserving cooking water. Set pasta aside.

Return cooking water to boil. Add broccoli; boil until just tender and bright green, about 2 minutes. 

Plunge immediately into bowl of ice water. Drain and set aside.

Meanwhile, sprinkle both sides of chicken generously with Cajun seasoning.

In large skillet, heat oil until shimmering. Arrange chicken in single layer and sauté, flipping once, until temperature on internal thermometer reaches 155°F, about 5 minutes per side. Remove from skillet, cover with foil and transfer to oven to keep warm. 

Wipe skillet with paper towel and return to stove. Over medium-high heat, melt butter and heat until foaming. Stir in garlic; sauté until fragrant, about 30 seconds.


Whisk in cream; simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season with salt and pepper.

Add reserved pasta to skillet and toss gently to coat. Arrange broccoli over pasta; top with chicken and garnish with additional parmesan cheese. Serve immediately.

Notes:

To make your own Cajun Seasoning: Combine 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 tablespoon paprika, 1 tablespoon salt, 1/2 tablespoon black pepper, 1/2 tablespoon cayenne pepper, 1/2 tablespoon dried thyme and 1/2 tablespoon onion powder. 
To get a head start: The pasta can be cooked in advance, refrigerated and refreshed in hot water just before serving. The broccoli can be blanched and shocked in ice water in advance; simply store in refrigerator in cold water. The Cajun seasoning can be made anytime.

Sunday, October 6, 2019

FRIED CHICKEN LEGS





  • 1 tablespoon seasoned salt 
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 10 Chicken legs
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • Vegetable oil (for frying)


  • Whisk salt,  black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season flour with spices above, including starch. Then taste a pinch before you put the chicken inside.
  • Place chicken in a medium bowl, rinse well.
  • Pour oil into a 10"–12" cast-iron skillet or other heavy skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.. Place flour mixture inside a freezer bag . Place 5 pieces of chicken in the bag to cover all pieces with flour and ziplock the bag and shake well .  Remove the chicken and shake off the excess flour Fry chicken  got 12 to 15 minutes  depending on the size of the chicken and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
  • Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack or plate lined with a paper towel.
  • Repeat with remaining chicken pieces; let cool for at least 5minutes before serving.
  • If you don’t have s thermometer it’s ok. Just make sure the chicken is cooked on a medium heat and has a golden brown when removing from pan . If you see any red put it back and cook another five minutes 

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Saturday, October 5, 2019

IRISH CHICKEN

INGREDIENTS
  • 1 whole chicken - cut into parts
  • 1/2 head of cabbage
  • 1 medium onion
  • 4 potatoes
  • 4 slices thick bacon
  • 1/4 cup water

Rub
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika


INSTRUCTIONS
  1. Preheat oven to 375 degrees.
  2. Mix together rub ingredients. Roll the chicken pieces in the spices and set aside.
  3. Fry the bacon. When cooked put on a paper towel to drain. Drain most of the bacon grease from the pan, leaving enough to brown the chicken in. (you can also use olive oil if desired) Quickly brown the chicken pieces. When browned set aside on a plate.
  4. While the chicken is browning, roughly chop the cabbage. Then slice the onion into thin slices. Next peel the potatoes and slice into rounds. When the chicken is browned, add the cabbage to the pan with 1/4 cup water, after a few minutes mix in the potatoes and onions. Take off of the heat.
  5. Cut the bacon into pieces and sprinkle over the cabbage mixture.
  6. Add the chicken pieces on top of cabbage mixture. Place the pan in the oven and cook until the chicken is done, about 45 - 50 minutes for all to cook. The juices from the chicken will help to cook the cabbage and potatoes.

Orzo with Greens and Meatballs


This is what we need to feed four
* 1 bag of frozen Italian meatballs, I get mine from Aldi of course.
* 2 Tbs. extra-virgin olive oil
* 4 cloves garlic, minced
* 1 bunch collard greens, thinly sliced into ribbons
* 6-7 sundried tomatoes, thinly sliced
* 1/3 cup chicken stock
* juice from half a lemon
* 2 Tbs. butter
* 1/2 cup grated parmesan
* 1 cup orzo
* pinch of salt

This is how we do it ...
Take the meatballs. Brown them in a medium skillet over medium-high heat until brown . Set aside.
Back in the skillet, add the oil, garlic, collard ribbons and sundried tomato slivers. Sprinkle with a pinch of salt and sauté for a couple of minutes. Add the stock and let it bubble for just a sec. Add the sausage and lemon juice. Toss toss.
In the meantime, boil the orzo in a pot of salted water until al dente. Reserve 1/4 cup pasta water, and transfer the rest of the pasta into the skillet. Off the heat, add the butter and cheese. Toss it all together until melted and coated and ridiculous. Taste for any adjustments. Salt?  Pepper .  Add more if needed.

DORITO TACO SALAD

INGREDIENTS Meat Mixture: 1   Pound   Ground Beef, Turkey or Chicken 80/20 1   Package   Taco Seasoning 1   Cup   Yellow O...

GENERAL TSO CHICKEN