Chipotle Shrimp pasta

 

• 1 pound raw extra large shrimp , peeled and deveined
• 8 ounces fetuccine noodles
• 1 tablespoon chipotle pepper sauce ,canned adobo peppers
• 1  1/4 cup heavy cream
• 1/2 cup of chicken broth
• 2  Tb unsalted butter
• 1 tablespoon garlic powder 
• 2 tablespoon extra virgin olive oil
• 3 tablespoon Parmesan cheese
• 1 tsp seasoning salt
• 1 tsp pepper 
• Adobo
• 1 tsp Garlic powder
• 1 tsp Chili powder
• 3 tablespoon green bell pepper , diced
• 3 tablespoon red bell pepper , diced
• Fresh parsley to garnish

Instructions

1. Make fettuccine noodles according to packaging, drain and set aside
2. In a small bowl , season shrimp with adobo, pepper, garlic powder , and chili powder-mix well so all of the shrimp are coated and set aside
3. In a large skillet , heat olive oil and sauté shrimp for 2-3 minutes on each side or until fully cooked (do not overcook your shrimp or they will be rubbery)
4. Remove the shrimp from heat and set aside
5. In a large skillet , on medium high heat melt butter then sauté the garlic for 1-2 minutes
6. Add the red and green bell peppers and sauté for another 2-3 minutes
7. Pour in the heavy cream , and stir well
8. Pour in the white wine and stir well
9. Add the chipotle sauce, and stir well
10. Allow the sauce to cook for 3-5 minutes on medium heat while stirring
11. Lightly season with pink salt and black pepper and stir well (taste to see if seasoned to your liking )
12. Stir in Parmesan cheese , mix well , then allow the sauce to simmer for 3-4 more minutes on medium low heat
13. Add the cooked noodles and mix well
14. Remove from heat
15. Serve the shrimp over the pasta , garnish with fresh parsley and Parmesan cheese , and enjoy !

Smothered Ribs

 

Ingredients

• 3 lbs pork or beef ribs membrane and excess fat removed
• 2 tsp season salt
• 2 tsp black pepper
• 2 tsp thyme leaves
• Gravy
• 1/4 cup vegetable oil
• 1/4 cup all purpose flour
• 36 ounces chicken broth or water
• 1 large onion sliced
• 3 cloves garlic minced

Instructions

• Cut the ribs however you desire. 
• Season the ribs with the salt, pepper, and thyme.
• Place the ribs in the slow cooker.
• Add 1/4 cup of oil in a saucepan and place over medium heat.
• Once the oil gets hot, slowly start sprinkling in the flour while whisking.
• Once the flour/ oil mixture starts to brown, add in the chicken broth( or water).
• Whisk, then bring to a boil.
• Reduce the heat to low, then add in the onions & garlic.
• Decide whether or not, you'd like to add more seasonings. If you do, do so now. But not too much, you don’t want it too salty 
• Whisk, then pour the gravy over the ribs in the Crock-Pot.
• Place the lid on the Crock-Pot.
• Set on high, and let cook for 4 hours.
• Serve & enjoy!
  
  
  
  
  
  

Cornbread Salad

 

INGREDIENTS

  

• 1 package 8.5 oz corn bread mix (made according to directions)
• 1 can 15 ounces pinto beans, rinsed and drained
• 2 to matoes chopped
• 1 15 oz can corn (about 2 cups)
• 1 green pepper chopped
• 1 cup sour cream
• 1/2 - 1 1 oz dried ranch salad dressing and seasoning mix packet (Use as much or little depending on taste)
• 3 cups 12 ounces shredded cheddar cheese, divided
• 8 slices bacon cooked and crumbled
• 3 green onions chopped

INSTRUCTIONS

 

• Make corn bread mix according to the package directions.
• Let cool.
• Cut into 1 inch by 1 inch pieces.
• In a small bowl, combine the sour cream and ranch seasoning packet.
• Layer ingredients in a large glass bowl in the following order, corn bread, half the cheese, half the dressing, beans, corn, other half of cheese, bacon, green pepper, tomatoes, other half of dressing and garnish with chopped green onions.
• Serve cold.

Fried ribs

I took my ribs to work today and they loved them!

first you make a dry rub.using the ingredients listed below
.remove the skin membrane the bone side of the ribs
and cut them up in 1 bone pieces....
my ribs were meaty......add the dry rub to the flour then mix it all in a bowl . Take the rib pieces.............and dredge them

Using the 4 cups of flour ,adding the rub you just made from the ingredients below

.2 slabs of pork spareribs

1 teaspoon of salt
2 teaspoons of pepper
1 tablespoons of garlic powder
1 teaspoon of of onion powder
1 teaspoon cumin
1 teaspoon of chili powder
1 teaspoon of dry mustard
1 teaspoon of coriander
1 teaspoon of cayenne pepper
1/2 teaspoon of allspice

dredge the rib bones in flour.
Shake off excess flour...
.deep fry them in oil....any kind for 12 minutes... then remove to a plate

.brush on bbq sauce using recipe below
or use bottled sauce

BBQ SAUCE RECIPE

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Directions

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 30 to 45 minutes.

Meatloaf and Gravy

Ingredients

• 2 lbs ground beef 
• 1 cup crackers crumbled any kind or 2 slices of bread 
• 1/2 cup Worcestershire sauce
• 1 egg
• 1/4 t. salt
• 1/4 t. black pepper
• 1/4 t. onion flakes
• 1/4 t. Garlic powder 
• 1/4 t. steak seasoning
• 1 diced onion 
• 1 diced green bell pepper 
• 1 can of tomato sauce

Instructions

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients & mix well.
  
• Shape into an 8" x 4" pan.
• Bake on the center rack for 1 hour or until internal temperature is 160 degrees. Meat should be well done with no traces of pink.
• Once the gravy is done pour on top of meatloaf and bake for 10 minutes more.
• Let rest for 10 to 15 minutes before slicing.

 Just like other types of meat, it's best to let the meatloaf rest before cutting into it. This gives the juices time to redistribute and settle. Slice into your loaf too soon and the juices will seep out, leaving you with a drier meatloaf.

Gravy 

Ingredients

1 cup meatloaf drippings 

1 teaspoon onion powder

½ teaspoon garlic powder

1 ½ teaspoons Worcestershire sauce

2-3 drops browning and seasoning sauce, optional

1/4 cup cold water + 3 tablespoons corn starch

1 Tablespoon cold unsalted butter

Instructions

• Add the drippings , browning sauce,onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.
• Combine the cold water and corn starch in a small bowl with a lid. Shake to combine.
• Bring gravy to a boil. Whisk in cornstarch mixture.  This is called a slurry…you will mix this in to thicken the gravy .
• Decrease to medium low. Continue to whisk to ensure that it blends in smoothly.
  
• Let it gently simmer until its of desired thickness. The longer it simmers, the more concentrated the flavor will become.
  
• Remove from heat. Swirl in one tablespoon COLD butter just before serving. This adds a silky, velvety finish.
• If it’s too thick add a little water at a time to thin out.
• If it gets too thin make a new slurry.

Leek and potato soup

INGREDIENTS

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 large leeks
• 2 medium carrots diced
• 2 stalks celery diced
• 4-6 cloves garlic minced
• 2 pounds Yukon gold potatoes peeled, chopped (about 1/4-1/2 inch)
• 5 cups low sodium chicken broth
• 1-2 teaspoons chicken bouillon powder
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1/2 tsp EACH dried thyme, dried oregano, rosemary
• 1/4 teaspoon pepper
• 2 bay leaves
• 1/2 tablespoon lemon juice

2. Slice the roots off of the leaks then chop off the top dark green stalks; discard. Slice the remaining white/light green stalks in half lengthwise, then in half again (see photos in post). Add sliced leeks to a bowl of cold water and stir them around to separate them from each other and to dislodge any dirt. Scoop them out with a fine mesh sieve, dry, thinly slice and set aside. 
   
3. Melt the butter in the olive oil over medium-low heat in a Dutch oven or large soup pot. Add the leeks, carrots and celery and cook, stirring often, until vegetables are softened, about 10 minutes (we are sweating the vegetables, the leeks should not brown). Add garlic and sauté 30 seconds.
   
4. Add the potatoes, broth, chicken bouillon and all remaining seasonings. Cover pot, leaving just a crack open, and bring to a boil. Reduce heat to medium-low and simmer an additional 10-15 minutes, until potatoes are soft. Discard bay leaves.
   
5. Working in batches, remove desired amount of soup to a high-powered blender, don’t fill blender more than 1/3 way full or it can overflow and explode. For a smooth soup, puree all of the soup; for a chunkier soup, don’t puree all of the soup. Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don’t find the soup gets as smooth.
   
6. Pour pureed soup back into pot and stir in lemon juice. Taste and season with additional salt and pepper to taste. And you are ready to chow.
7. Top with croutons (optional)

Cast iron skillet cornbread

 

Ingredients

• 2 cups self rising cornmeal mix not just plain cornmeal. White or yellow. I used yellow 
• If you don’t have self rising just add 3 teaspoons of baking powder.
• 2 eggs or 1 extra large egg
• 2 tablespoons vegetable oil
• 1/4 cup vegetable oil for the skillet if using cast iron
• 1 3/4 cups buttermilk or regular milk Start with 1 cup of liquid if you are using regular milk and add the rest as necessary

Instructions

• Preheat the oven to 400 degrees.
• If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter.
• Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
• Mix until combined and drop a small amount into your skillet.
• If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
• Transfer the skillet from the stove top to the hot oven.
• Bake 25-30 minutes or until golden and set.

Fried Mac and cheese balls

 

Ingredients

• 1 lb macaroni
• 16 oz sharp cheddar cheese block or 16oz shredded
• 1 1/4 cup milk
• 1/2 cup flour
• 1/4 cup butter
• 2 eggs
• 3 cups seasoned bread crumbs
• Salt & pepper to taste
• Vegetable oil for frying

Instructions

1. Boil macaroni until tender, drain and set aside. Shred cheese and set aside.
2. In a large pan, melt butter over medium heat. Add flour and mix until light brown color (make a roux).
3. Add 1 cup milk and whisk until thick.
4. Add cheese one handful at a time. Mix until cheese is melted and smooth.
5. Add cooked macaroni to pan and mix until well coated. Add salt and pepper.
6. Transfer to a container and refrigerate for at least 1 hour, or until cold.
7. Line a baking sheet with wax or parchment paper.
8. Form cold macaroni and cheese into 1" balls and place on prepared pan. Place in freezer for at least 1 hour (overnight works well).
9. Beat eggs and add 1/4 cup milk in a bowl to make an egg wash.
10. Dip balls into egg wash then roll into bread crumbs, coating completely.
11. Heat oil in deep fryer to 320 degrees, or fill skillet 1/2-3/4" deep and heat over medium high to 320 degrees.
12. Fry 3-4 minutes, until golden, and drain. Serve immediately.

Black beans and rice

 

Ingredients

• 2 cups chicken broth or vegetable broth
• 1 cup Jasmine rice , uncooked, or use any rice . I mainly use long grain.
• 1/4 teaspoon salt
• 4 garlic cloves , minced
• 2 tablespoons lime juice , freshly squeezed (use one 1 tablespoon first, before adding another)
• 15 oz black beans , rinsed, drained, from the can
• 1/2 cup fresh cilantro chopped or you can used dried.

Instructions

1. Use large, deep skillet or a large sauce pan.
2. Add chicken broth, uncooked rice, 1/4 teaspoon salt and minced garlic to the skillet (or pan). Bring to boil. Mix everything well. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through.
3. Remove the skillet from heat. Mix in 1 tablespoon of freshly squeezed lime juice, black beans (rinsed and drained), and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice (at most 1 extra tablespoon, try adding half of extra tablespoon first).
4. Note: I think 2 tablespoons of lime juice (freshly squeezed only!) are just perfect, but the lime flavor might be too strong for some people, so you might use just 1 or 1.5 tablespoon instead of 2 that I used.

Red Sauce pork tamales

 

Ingredients

• For the Pork Filling:
• 4 1/2 pounds pork butt or shoulder chopped in pieces
• 1 head of garlic
• 1 onion
• 12 dried chile ancho stems and seeds removed
• 1/2 tablespoon cumin
• Salt and pepper
• Pork broth reserved from the cooking
• For the Masa Dough:
• 2 ½ - 3 lbs of prepared masa.. so get a scale
• 1 cup of red chile sauce reserved from the pork filling
• You Will Also Need:
• 40-45 corn husks
• A instant  pot .. or a large pot to steam
• Water

Instructions

• In a large stock pot, add the pork pieces.
• Add all the garlic, onion, 1 ½ tablespoon salt and 1 teaspoon pepper. 
• Cover with water about 2 inches above all the pot contents. 
• Place a lid on the pot. 
• Cook on low for 2 hours. 
• In the meantime, soak the corn husks in warm water. 
• Place an object on top of the husks that’s heavy enough so they can soak. 
• Once the pork is fully cooked, remove the meat from the pot and let cool. 
• Reserve the liquid from the pot. 
• To prepare the red chile sauce: 
• Remove the stems and seeds from the chiles. 
• Place the chiles in a pot and cover with water. 
• Bring the pot to a boil. 
• Immediately turn off the heat. 
• Let the chiles soak for 5 minutes or until pliable. 
• To a blender, add the rehydrated chiles, 1 teaspoon salt, ½ tablespoon cumin, and 3 cups pork broth (from the reserved pork liquid). 
• Blend until smooth. 
• Taste for salt. Add salt, if needed.
• Strain the chile sauce. 
• With the back of your spoon, push the sauce through the strainer. 
• Reserve 1/2 cup of the red chile sauce, and set aside until ready to use. 
• Once the pork is cool to the touch, shred the pork meat with two forks. Throw away any fat.
• Add the shredded pork meat to a large stock pot. 
• Pour the remaining red chile sauce to the pork and 1 cup of the pork broth.
• (If you like the pork meat saucier, add 1 1/2 - 2 cups of pork broth instead).
• With your tongs, coat the meat. 
• Cook for 15-20 minutes. 
• (If you are making a saucier meat, cook for 30 minutes).
• Let cool slightly before assembling tamales. 
• For the Masa: 
• Add ½ cup of the reserved red chile sauce to the prepared masa. 
• Mix well until the chile sauce is fully incorporated.
• The masa will have an orange color. 
• You can do this by hand or in a mixer. 
• To Assemble: 
• Shake off water from the corn husk. 
• Place the husk in your hand. 
• Spread about 2 tablespoons of masa on the corn husk. Make sure the consistency of your masa is loose and spreadable and don’t spread it too thick or too thin.
• (Depending on the size of the corn husk you might need more or less masa).
• Only spread the masa on the bottom and halfway to the top. 
• Take a tablespoon of the pork filling and add to the center of the masa. 
• Fold one side of the husk in. 
• Fold the other side in. 
• Fold the pointy top over to the middle of the corn husk. 
• Set aside. 
• Continue assembling until you no longer have corn husks or filling.
• (Remember to leave a few corn husks for the pot). 
• Fill the bottom of a large steamer pot with hot water. 
• Insert the steamer. If using the instant pot put the setting on steam and steam for one hour. But first place crumbled up foil on the bottom to keep the tamales from touching the bottom and add 3 cups of water to the instant pot.
• Add all your tamales with the open side up. 
• Place corn husks on top of the tamales.
• Cover with a lid.
• Turn on the stove. 
• Cook on low for 1 ½ hours - 2 hours. 
• Check water level after 30 minutes. 
• Add hot water as necessary. 
• Turn off stove and let stand for 15-20 minutes before serving. 
• The tamales are ready when the tamal pulls away from the husk easily. 
• Enjoy!