Monday, February 9, 2015

Friday, February 6, 2015

Thursday, February 5, 2015

Wednesday, February 4, 2015

Quinoa Southwestern Casserole

Cool a cup of quinoa per package instructions. Add a can of crushed tomatoes, some cumin or chili powder, a can of corn and a can of black beans. Top with cheese and bake for 15 mins for about 20 minutes. Cool for 10 minutes before serving. Enjoy!

Sunday, October 19, 2014

Saturday, October 18, 2014

Amazing Sriracos

Tacos made with Sriracha sauce in the beef and then topped with Sriracha. Not for the faint of heart!

Saturday, October 11, 2014

Friday, October 10, 2014

Old Fashioned No Bake Chocolate Oatmeal Cookies

This is an old family recipe that is gluten free and full of fiber

- Posted using BlogPress from my iPhone

Thursday, September 11, 2014

Old Fashioned Peanut Butter Pie

My Mom's recipe for an Old Fashioned Peanut Butter Pie. Passed along to her by a coworker in the 1970s.

Sunday, September 7, 2014

How to cook Spaghetti Squash in long strands

Cutting spaghetti squash in one inch coins will allow the strand of the squash to be longer and more spaghetti noodle like.

The seeds can easily be cut out with a knife. Brush with olive oil and salt.

Roast in a 400 degree oven for an hour or until fork tender. The spaghetti strands should start to pull away from the skin.

Add meatballs and marinara for a low carb meal!

End of Summer Farmers Market Bounty

Miller Farms on Harmony Road Farmers Market offers $10 5 lb potato sacks filled with any produce they offer.

All of this and some Kale (not pictured) for ten dollars! It's fresh picked.

These are some delicious Gala apples from Fruita, Colorado and some pears from Pallisade, Colorado.

Thursday, September 4, 2014

Cherry Chocolate Cake

I love old recipes, and this cake is to die for. I love the homemade icing.

- Posted using BlogPress from my iPhone

Tuesday, August 26, 2014

Don's Chuck Wagon Golden Mushroom Batter Mix

This mix was only a dollar at Wal Mart, and I just had to try it at that price. It's on the baking aisle.

You first coat the mushrooms in the mix, and then you mix what left with water to make a moist batter similar to pancake batter.

I used a wooden bamboo skewer and poked it into the bottom of the dusted shrooms. From there I dunked them into the batter, and dropped them into hot oil.

They fried up perfect, and were delicious dipped into ranch dressing. I also tried a few pieces of zucchini and they were also great.

Overall a great little mix, that I can see working with lots of veggies!

Monday, August 25, 2014

Fried Patty Pan Squash Breakfast

Patty Pan squash that are big enough, can be sliced into large coins and fried. I started by slicing the squash and salting both sides on a paper towel so that they can drain and release some moisture. This will ensure a crispier fry and the squash will hold together better.

Next, take each coin and coat it with a mixture of flour, corn meal, Parmesan cheese, and salt and pepper. Fry each coin in hot vegetable oil until golden brown.

These are great for breakfast served alongside fried eggs and bacon!

Saturday, August 23, 2014

Greek Yogurt and Berries

Strawberry Greek Yogurt Pudding with Berries! Royal pudding brand has these new flavors with Greek a Yogurt mixed in and this one is the strawberry. Takes two cups of cold milk and two minutes of mixing. One box is enough for two servings. I separated the pudding into decorative glasses and topped with raspberries and blueberries. However, you could change the Greek Yogurt Pudding from Royal brand flavor or you could mix up the fruit. Bananas could be delicious!

Saturday, March 28, 2009

Fisherman's Grotto #9 Salad Dressing

1 1/2 c. chili sauce
1/4 c. finely chopped celery
1/4 c. finely ground sour pickles
2 c. mayo
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1 tsp. horseradish

Place all ingredients in bowl, mix together until well blended. Makes 1 quart.

This comes from Fisherman's Grotto #9 on San Francisco's Wharf. The original restaurant on the wharf.

Source: Fisherman's Grotto #9 on San Francisco's Wharf

Cracker Barrel's Hashbrown Casserole

26 Oz. Bag country style hash browns
2 cups shredded Colby Cheese
1/4 C Minced Onion
1 C Milk
1/2 C Beef stock
2 T. Melted butter,
1 tsp Salt,
1/4 tsp. Pepper,
Dash garlic powder.

Preheat oven to 425 Combine hash browns, cheese, and onion in large bowl. Combine beef stock, 1/2 melted butter, garlic powder, salt, pepper in another bowl until well blended. Pour over hash browns and mix well. Heat rest of butter in large oven proof skillet over high heat. When skillet is hot add hash browns. Cook stirring occasionally until hot and cheese has melted. Put skillet into oven and bake for 45-60 min or until surface of hash browns are dark brown.

Crab Cakes from Joe's Crab Shack

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worchestershire sauce
2 teaspoons dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackened seasoning
1/4 teaspoon crushed red pepper
1/2 cup crushed chopped parsley
2 1/2 cups bread crumbs
2 lb. crab meat

Mix all ingredients together. Make into 4 oz. patties. Coat with flour and dry in 1 inch of oil until golden brown.

Chop House Seasoning

3 Tbsp Kosher salt
1 Tbsp black pepper
2 tsp rosemary, fresh and finely chopped

Mix all ingredients together in a bowl with a spoon until thoroughly mixed. Rub mixture into meat.

Chili's Steak Marinade

3 cups soy sauce
2/3 cup honey
1/4 cup Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon ground ginger
1 quart water

Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas

Chi Chi's Seafood Enchiladas

10 oz Cream of chicken soup
1/2 c Onions; chopped
8 oz Crab (real or imitation); chopped
1 3/4 c Monterey Jack cheese; shredded
8 Flour tortillas; 5-6 inch
1 c Milk
dash Nutmeg
dash Pepper

In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.

Breakfast Kielbasa

5 ounds potatoes
1 oz eggs
1 onion, med to large
2 green bell peppers or 1 red 1 green
1-2 pounds kielbasa

Boil potatoes till tender, peel and grate oe use a food processer. Hard boil eggs till done, peel and chop. Chop onion and peppers. Cut kielbasa into bite sized pieces. Mix everything in a big bowl. Line the bottom of a clean, 5qt ice cream bucket with waxed paper. Spread out the amount needed for 1 breakfast on the wax paper (about enough to fill 1 skillet full), top with another sheet of wax paper. Continue till all is used up, top with wax paper then the bucket lid. To cook: take out one frozen layer, put in a non stick skillet with a tiny bit of oil. Cook covered on low 20 min then turn up to brown for the 5 min. This is really good and very simple to do.

Better than Sex Cake

1-1/4 cup flour
1-1/4 stick butter
1-1/4 cup chopped pecans
8oz cream cheese, softened
1 cup confectioners sugar
3 pkg instant pistachio pudding (can also use chocolate or lemon)
4-1/2 cups milk
2-8oz cartons Cool Whip

Preheat oven to 375. Combine the flour, butter and 1 cup nuts. Place into a greased 9x13 pan. Bake for 20 minutes. Cool. Beat the cream cheese and sugar. Add 10 oz Cool Whip. Spread on the crust. Mix milk and instant pudding; spread on the cool whip mixture. Top with Cool Whip and the remaining nuts.

Benihana's Fried Rice

1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce

Cook rice according to package directions.
In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside.
Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir.
Salt and pepper to taste.