Chicken with Carolina salad dressing, apples, maple syrup, triple sec, potato chips
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Posted:Jan 29, 2014 6:30 pm
Last Updated:Oct 27, 2014 1:59 pm
7662 Views
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I thinly sliced the chicken and put some Carolina salad dressing on each piece, sprinkled some Italian seasoning, and fried in some olive oil, flipped it and added some very thinly sliced apples, with triple sec and maple syrup. I stirred around making sure the apples were on the bottom of the pan so they could soften and sweeten. When done, I then stirred in some crushed potato chips and served.
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Sweet Potato tots or fritters w. honey mustard dipping sauce
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Posted:Jan 29, 2014 6:26 pm
Last Updated:May 29, 2024 2:20 am
7490 Views
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Essentially, you cook the sweet potatoes and mix it with some flour and flavorings and cook in a pan with oil.
I first baked the sweet potatoes for 70 minutes @ 450 as the high heat and time caramelizes the sugars in the sweet potato. You can microwave them also but prick the skins with a fork to release the steam, however, they won't have the same sweetness.
Tonight I probably had 1 1/2 to 2 cups of sweet potatoes, mixed in 1 cup of white flour, 1 tsp salt, 1 tsp baking powder, 1/4 tsp baking soda, 1 cup of ricotta cheese, nutmeg. If you like them hot, grind in some pepper or finely dice a hot pepper. I then made silver dollar diameter size patties that were not very thick. I rolled them in ground potato chips and put them in a frying pan with hot canola oil.
Be careful, they will blacken very quickly which you do not want!
I made a honey mustard dipping sauce with 2 Tb mayonnaise, 1 Tb yellow mustard, 1 Tb honey. You can make it more or less mustardy or sweet by adjusting the mustard and honey used.
These can be made ahead of time and baked.
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Acorn Squash baked with maple syrup
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Posted:Jan 29, 2014 6:18 pm
Last Updated:May 29, 2024 2:20 am
7094 Views
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If you are not sure what to do with an acorn squash, here's a recipe. However, because of the sugar content, it's not low cal!
My mother use to make this differently than I do. I've tried to take it up a notch and make it even better.
She cut the acorn squash in half and removed the seeds with a spoon, Then put the 2 halves in a square glass baking dish. In each squash well, she put a dab of butter, cinnamon, and brown sugar. Then she baked it for about 45 minutes at 450 until the squash was super tender.
I suggest before you put the ingredients in, poke the interior of the squash well with a fork careful not to poke through to the outside skin. This way all the flavorings will soak in to the flesh of the squash.
Now my take on this.
I now always use pure maple syrup with the butter and cinnamon.
Optionally, I've tried and enjoyed using a little Triple Sec, an orange liqueur. Because of the strong orange flavor Triple Sec has and the thicker consistency of it, it works better than orange juice. But I've also used orange juice grating the rind; but I've enjoyed more using a fresh lemon, at times. I've tried light rum and it's terrible! Possibly dark rum would work better but I doubt it and at this moment in time, I don't have any. If you like mint, you can always try Creme de Menthe.
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Crepes also known as Swedish pancakes
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Posted:Jan 25, 2014 5:49 pm
Last Updated:Jan 26, 2014 5:22 pm
8704 Views
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Crepes are a very versatile dish. You can use this recipe to make breakfast crepes, you can use them for a dessert crepe, you can use them to stuff for lunch such as crabmeat salad crepes, you can use them to stuff as manicotti. This batter can also be adjusted to make blintzes by adding just a touch of baking powder and less of baking soda.
The trick is to get the pan really hot, well oiled, I love using a cast iron pan for these as they cook quickly and brown perfect! You also need to have the right consistency of the batter that it will flow in the pan as you use your wrist to roll it around the pan keeping a round crepe rather than an oblong crepe! Besides the right thickness. You want it rather than than thick.
This was my mother's recipe and I have not found a crepe recipe to be better than this though many are very similar to this.
1 cup whole milk
1 cup white AP flour
1/4 cup of sugar
2 large eggs
1 tsp salt
optional flavorings, vanilla, maple syrup, Triple Sec, mint, anything. I tend to use liqueurs for my flavorings except the vanilla I make using vanilla beans and dark rum.
Put the following ingredients in a blender and spin! First put the wet ingredients in and then the dry ingredients.
Heat the pan, add some canola oil, when really hot, using a small ladle or a 1/4 cup or less measuring cap, put the batter in the middle of the pan and quickly swirl in a circle using wrist motion. If the crepe is too thick, usually the problem is the batter is too thick so you need to thin the batter. Also your pan may not be hot enough or you did not use the correct wrist motion to swirl the batter in the pan or did not swirl fast enough.
These crepes can be rolled over butter and then rolled and served.
They can be rolled and served with real maple syrup on top.
I don't like jam on then however, I do make a hard blintz using the same batter using ricotta cheese and fruits that have been heated. Generally if I make blintzes, I add just a touch of baking powder and soda and make the crepe just a little thicker but no where near the thickness of a pancake.
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Indian Chicken Curry w cauliflower, peas, onions
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Posted:Jan 24, 2014 5:17 pm
Last Updated:May 29, 2024 2:20 am
7137 Views
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This is an easy dish and a 1 pot dish. And if you are single, you can even eat out of the pot!
I dice one chicken breast very fine, first slicing off flat pieces, then cutting those pieces into strips, then cutting across for the dice. I season this with curry powder and garam masala. Use whatever amount you want. I go a little heavier on the curry than I do the garam masala. Both can be easily found in the supermarket but an Indian grocery store is cheaper. I get a good size bag for $2-$3. Garam masala tends to be a sweeter tasting spice while curry is strong and can be spicey.
I put canola oil in the pan, when hot, I add some more curry and garam masala to the pan so I'm flavoring the oil which will coat the chicken pieces. I cook and stir until almost done which is just minutes. You will add the chicken back into the pot in a few minutes anyway.
I removed the chicken when done and add sliced cauliflower. I added some thinly sliced onions to the pot, about 1/2 an onion. I then added just a few peas to the pot, not too many as they will impart a strong flavor. Then the sliced cauliflower. I prefer to roast my cauliflower in the oven for 45 minutes, coating it with olive oil and a touch of curry, but you can just add cauliflower to the dish. Plus 2 Tb of minced garlic. A touch of sliced mushrooms may be added to this dish but don't add too many.
I then added 1/2 can of canned coconut milk, Goya is a good brand. And 1 cup of crushed tomatoes, with 1/2 cup or so of diced tomatoes being optional. I added 1 cup of chicken broth, and 1 tsp salt. I then bring it to a boil and let it simmer covered for 15 minutes or so. If you want a thick sauce, take the cover off and let it evaporate. I like to use the sauce over brown rice.
I do serve this over brown rice. I use 2 1/4 cups of water per 1 cup of brown rice and simmer this covered and sealed! for about an hour, then let it sit covered for another 15 minutes. Do not let it burn and do not take the cover off and peek! No peeking. You don't want the steam to be let out.
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Post your favorite cookie recipe here please
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Posted:Dec 25, 2013 11:05 am
Last Updated:Jan 25, 2014 6:53 am
9455 Views
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Hey, I'm a cookie eater but not a maker. My girlfriend and I get a box of terrific cookies every Xmas from her sister who lives in Vermont but she won't share her recipes! She says just find them on the internet. Not very friendly. I am not going to die and take my recipes with me. I'm going to share whatever recipes I have with others.
So I'm in need of some really good cookie recipes that I can EAT, and make with my gf's twin 6 year old grand girls. They now can read!
Anyone want to post their favorite cookie recipes here? More than one? Go ahead! I don't mind.
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Black Bean Soup
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Posted:Dec 11, 2013 8:50 am
Last Updated:Feb 18, 2016 10:42 am
9171 Views
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Two soups I love and try everywhere I go are Black Bean and Lenti soups.
Few of those soups are as good as this Black Bean soup. A female friend, makes a very good black bean soup that is different but equivalent to mine though she feels her is better!
I don't like cilantro so cilantro is optional in this soup. The cilantro is an important flavor, try not to elimiante that. However, I usually leave it out unless I'm planning to make something else that uses cilantro. I plan some of my food around what I have left over in the refrig and need to use.
As most of my recipes, this is my own. I came up with this because I was so disappointed with the black bean recipes I found. I think this is terrific.
3/4 cup black beans
1/4 cup of another bean, pinto
7 cups chicken broth
1 cup of V-8 choice or Luvli Amazing Tomato juice
several slices of bacon, 6 or so, chopped, or a sausage pattie, or sausage, finely chopped, I use a "hot" poultry burger from Wegman's market
1 onion, diced
1 large pepper, diced, optional
5 carrots, diced
3 stalks of celery, finely diced
2 Tb garlic
1/4 tsp red pepper flakes
1 tsp oregano or more
2 bay leaf
1/2 tsp thyme
1 tsp chili powder
1 tsp cumin
1 lime, squeezed
hot sauce
1 Tb worcestershire sauce
3/4 cup tomatoes, crushed
2 Tb cilantro at the end
I do the beans in an electric pressure cooker to soften a little, then add the other. You can do the same in a pot, do the beans first but preferably soak them overnight.
Then remove the beans and water, cook the bacon or sausage, then add the other foods..
Cook at a simmer until everything is soft
Serve with a dab of sour cream on top
Optional, some molasses, 1 or 2 Tb, 1/4 cup of red wine, a diced chili pepper which you want to saute with the meat in the beginning.
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Cornbread and things you can do with it
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Posted:Dec 6, 2013 7:24 am
Last Updated:May 29, 2024 2:20 am
9075 Views
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I made cornbread, not posting a recipe as all cornbread recipes are the same. I'm still searching for a good recipe, have any?
Have you ever sliced cornbread and then pan fried it" Very good. Brown, blacken, crispy, warm.
Make cornbread, season heavily, then bake it. After it comes out, cut it and make cornbread croutons. You have to get the right consistency so it doesn't break apart which means using more flour than using corn meal.
I was thinking of making chicken a la king over cornbread tonight.
Corn bread is terrific as the shortcake for strawberries shortcakes, or blueberries.
It's good for crumbling into a frying pan and then sprinkling over the top of Mac n Cheese.
Mix some in with a lasagna.
Crumbling, fried, then lightly sprinkling on top of mashed potatoes.
Mixed in with potato pancakes or mashed potato patties.
Crumbling, fried, then use as bread crumbs or mixed in with other bread crumbs.
As a thickening agent instead of flour.
Think about where you can use it.
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Buy Spanish Clementines, not California
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Posted:Dec 5, 2013 7:54 am
Last Updated:Dec 7, 2013 2:56 pm
10122 Views
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If you like oranges, you should like clementines, wWhich is in the same family as the Mandarian orange and very hard to tell the difference from the peel other than it is slightly smaller, just slightly, and the taste of the fruit itself.
If you don't like oranges, you may like clementines.
I love orange juice, but I don't like oranges, but I love clementines.
I don't like oranges because they are too juicy, the juice runs all over my mouth. They are tough, they are chewy, the segment separations are chewy, they have a very chewy pith, they are hard to peel because the skin sticks to the orange segments plus the skin is thick, and they have seeds/pits.
Recently I bought clementines from California and encountered the same problems but less, but still the same. The California clementines tasted like oranges and all of the same problems including seeds! Clenentines are not suppose to have seeds/pits.
The California clementines have sseds because of cross pollination from bees! The California clementine farmers have talked about suing the bee keepers to keep their bees away from the clementine crops.
Most imported clementines come from Spain though they do come from other parts of Western Europe.
Spanish and European clementines don't have the problems that the California clementines have including the seeds. They are juicy but not too juicy. They peel easier, the skin is thinner, I like the taste better, they are not as juicy, and they don't have seeds!
Buy America! I'm sorry, I want to, but not this time.
For the history on Clementines. They are an offtake of the Mandarian orange which has been around since 2000 B.C. They were grown in California since 1905 but didn't really start hitting a stride until the 1997 Florida orange frost. They were being brought into the U.S. from Spain since 1982. At that time, the exporation of Clementines was controlled by one family in Spain.
The season for Clementines from Europe, mostly Spain and Morroco, and California is November to February, with a reduced crop from March to May. Then the Season switches to South Africa but mostly Chile and Peru from June to August.
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BBQ Chicken cheese fritter
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Posted:Dec 3, 2013 2:00 pm
Last Updated:May 29, 2024 2:20 am
9348 Views
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Last night I was going to make something different than this and it morphed into this. Last week I posted about morphing a recipe. Here's a perfect example.
I made brown rice and did not add 2x the amount of water, usually I add 2 1/4 x the water. I only added 1 1/4 x water and when it was suppose to be done, it wasn't. To rescue it, I added another cup of water and put it in high to bring it to a boil before simmering. Since the rice wasn't going to be done for dinner, I changed what I was going to cook.
What I was going to cook was going to be BBQ chicken anyway, however, I had made homemade cranberry sauce and had the leftover apple pie mixture I posted last week. I was going to mix these two together with some peas and mix then with the rice. Instead, I mixed the cranberry sauce, apple mixture with cooke sweet potatoes I had.
For the main dish, I cut the chicken in pieces and decided to roll them in a beer batter, flour, cornemal, salt, baking powder, garlic powder, minced garlic, beer. Then instead of pulling out the individual chicken poieces, I decided to put a little more canola oil in the pan and pour the whole chicken and beer batter and fry it as a pancake. When it was done on one side, I slid it it on a plate and then flipped it back in the pan now with the uncooked side down. I then put some store bought BBQ sauce on top, and grated some cheddar heese. When I felt the chicken was done, served it, cut it in half, gf took little less than half, I took the remaining.
How good was it? It wasn't bad. This was the first time I made it. First time I thought of making it! It certainly was different. If I was you, I would try it but add more seasoning to the batter and see what you think. Maybe some creole seasoning, or lots of Italian seasoning.
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Lemon Dill Barley Chicken soup
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Posted:Dec 1, 2013 6:21 pm
Last Updated:May 29, 2024 2:20 am
9415 Views
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This soup is easy and so good. So good, that I made it the last two times and may do so again!
The first time I made this last week, I had some left over chicken from a whole chicken I cooked. The second time, only chicken broth. If you have cooked chicken, pick it off and save it to the end before serving. If not you can use fry up some chicken breasts, season them, then save it. I always have chicken broth or make it for soups.
In a large pot, 5 1/2 quarts, fill 3/4 way with water and turn to heat to a boil, then once boiling, you will simmer it, put all the ingredients in as the water tries to boil, then after all the ingredients are in, add more water to bring it more to the top but not to the top! You want quite a bit of vegetables in it so stir it and judge for yourself.
I put chopped frozen spinach in this but that is optional. Spinach is great for you and a soup is a good way to hide it. Peas are also optional and I try to put them in also.
Put in the pot the following, 1 large diced onion, 5 stalks of celery, 8 carrots, all diced/chopped, 2 Tb minced garlic, 3/4 cup of peas, some spinach, then if not thick enough, put more in! Plus 1 cup of barley, 1/2 bunch of dill, juice of 1 lemon without the seeds! 5 bay leaves, 2 tsp salt, 1/2-1 tsp black pepper. Then just let it go for about an hour until the carrots and barley are soft. I serve this with parm romano cheese on top.
I use barley instead of rice or pasta becuase it's much healthier and serves to thicken the soup.
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Vanilla Chiptole Chicken w apples applejack triple sec, sweet potatoes w apple liqueur mix
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Posted:Nov 27, 2013 4:31 pm
Last Updated:May 29, 2024 2:20 am
9365 Views
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This is a 3 part meal, make an apple mixture, bake the sweet potatoes, and season and cook the chicken.
Sweet Potatoes - Bake for 70 minutes @ 450 or higher. If the sweet potatoes are large, cut them in half lengthwise, face down on a baking pan. These can be made at anytime and reheated in the microwave. You are going to mix some of the apple mixture with the baked sweet potatoes.
Peel and finely dice 4-5 apples, 1-2 apples for the chicken, 2-4 apples for the sweet potatoes. Put some butter in the pan, melt, put the diced apples in the pan and mix. When soft, add some cinnamon, 100% pure maple syrup, vanilla, and a shot of Triple Sec and mix in. Mix this with the sweet potatoes, top the chicken with this mixture.
Slice the chicken thin, season the hot canola oil in the pan with cinnamon and chili powder, finely chop a small piece of hot pepper and add it to the pan, sprinkle just a few 4C Chiptole Panko bread crumbs on the chicken. Cook the chicken on one side, then flip to the other side and put some vanilla on top of the chicken, when almost done, add some Applejack and Triple Sec to the pan. The chicken will have a beautiful tone to it.
Plate, put any of the remaining sauce in the pan on top of the chicken and top with the apple mixture on top
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