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Grilled Chicken Salad

6/18/2016

Ingredients:

2 Grilled Chicken Breasts, sliced into strips
11oz package Spring Mix
1 Pear, thinly sliced
6 Fresh Mushrooms, sliced
Pumpernickel Croutons
Several Roasted Pecans, chopped
Ranch Dressing, the refrigerated type from the produce section
Balsamic Vinaigrette

Directions:
Grill the chicken breasts (I like to sprinkle them with a little season salt prior to grilling) and slice them into thin strips. You can purchase croutons, but I like to make my own. Just cut up a couple slices of pumpernickel bread into cubes, toss cubes in drawn butter/garlic mixture, lay cubes out on a cookie sheet and broil until slightly crisp. It’s much the same process to roast the pecans, just minus the drawn butter mixture. Toss the chicken, spring mix, pear slices, mushrooms, croutons and ranch dressing in a large bowl. Serve in individual bowls. Drizzle with balsamic vinaigrette and sprinkle with pecans. (Serves 2)

Pulled Pork Nachos

5/25/2016

Ingredients:
1 (8-10 oz) bag of tortilla chips
2 cups prepared shredded bbq pulled pork1/4 cup thinly sliced red onion.
1 cups cheddar cheese, shredded
1 cup Monterrey Jack cheese, shredded
2-4 Tablespoons BBQ Sauce
1 cup of coleslaw
Directions:
Preheat oven to 400 degrees F. Spread chips out on a baking sheet. Place pulled pork over chips. Add on the red onion slices. Sprinkle on your cheddar and Monterrey Jack cheese, and drizzle BBQ sauce on top. Bake for 5-10 minutes until cheese is melted. Top with coleslaw.

Poulet Wali Bleu

3/27/2016

Ingredients

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices Canadian bacon
1/2 cup seasoned bread crumbs
1 can Cream of Mushroom Soup
1 8oz container sour cream
1 package Stove-Top stuffing mix

Directions

Preheat oven to 375 degrees F.
Stir the soup and sour cream in a medium bowl until the mixture is smooth. Pour the soup mixture into a 7x11 inch baking dish
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 Canadian bacon slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish and sprinkle chicken evenly with bread crumbs.
Bake for 45 to 50 minutes, or until chicken is cooked through. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted.
Prepare stuffing per the instructions on the package.
Remove toothpicks and serve each breast on a bed of stuffing with soup mixture drizzled over top.

Elvis' P'nut Butta and Nanar Samich

12/31/2015

Ingredients:

2 slices white bread (I prefer Texas Toast)
2 tablespoons butter
1 small ripe banana
2 tablespoons peanut butter (The King preferred creamy, but I like crunchy)

Directions:

Place 2 pieces of white bread in the toaster on a light setting. Heat skillet over medium heat with 2 tablespoons butter. While the bread is toasting, in a small bowl, using a fork mash the ripe banana until it reaches a smooth consistency. Using a knife, take both pieces of the toasted bread and spread 2 tablespoons of peanut butter, topping 1 side with the mashed banana. Place 1 slice of bread on top of the other forming a sandwich. Place sandwich in hot skillet browning each side, flipping with a spatula, about 2 minutes per side. Take out of skillet, slice on a diagonal and serve on a plate.
Recipe courtesy of Nigella Lawson 2007

Sausage Stuffed Mushrooms

11/29/2015

Ingredients

16 extra large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside.
Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of
the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium
heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook
the sausage for 8 to 10 minutes, stirring frequently, until it's completely
browned. Add the chopped mushroom stems and cook for 3 more minutes.
Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring
occasionally. Add the panko crumbs, stirring to combine evenly with all the
other ingredients. Finally, swirl in the mascarpone and continue cooking until
the mascarpone has melted and made the sausage mixture creamy. Off the
heat, stir in the Parmesan, parsley, and season with salt and pepper, to
taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the
mushrooms in a baking dish large enough to hold all the mushrooms in a
snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is
browned and crusty.

Eat A Peach Pie

10/4/2015

INGREDIENTS

pastry for a double-crust 9-inch pie
5 cups fresh peaches, sliced
½ cup sugar
½ cup light brown sugar
1/3 cup all-purpose flour
2 tablespoons corn starch
1⁄2 teaspoon cinnamon
2 tablespoons butter

2 tablespoons sugar

DIRECTIONS

Preheat oven to 425 degrees F.
Stir together flour, corn starch, brown sugar, 1/2 cup sugar, and cinnamon and set aside.
Wash, peel, and slice fresh peaches.
Mix together peaches with the combined dry ingredients.
Turn into pastry-lined pie pan and dot with butter.
Cover with top crust, cut slits in it, seal the edges.
Sprinkle top with 2 tablespoons of sugar.
Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
Pie may be frozen for future use.

Aunt June's Oklahoma Tacos

8/24/2015

Ingredients:

·         1 package McCormick (or your favorite brand) Original Taco Seasoning Mix

·         ¾ cup Water

·         1 lb. Lean Ground Beef

·         12 Corn Tortillas

·         ¼ head Iceberg Lettuce, shredded

·         1 Ripe Tomato, diced

·         6oz Mild Cheddar Cheese, grated

·         6-8 Tbsp. Peanut Oil (or any vegetable oil for frying)

·         Optional: Salsa & Sour Cream

Directions:

Follow directions on seasoning packet to prepare taco meat. In an iron skillet, heat oil to medium high. Fry each tortilla for about ten seconds on each side, fold in half and fry for an additional ten seconds on each side. Do not over fry the tortillas; they should remain fairly flexible when done. Allow each tortilla to drain back into skillet before placing it on doubled up paper towels to absorb any excess oil. Line the bottom of the taco shell with cheese and fill with taco meat. Add lettuce, tomato, salsa and sour cream as desired.

Serves 4

Blue Lou Cobbler

7/15/2015

Ingredients

Fruit:

·         6 ripe nectarines, about 1 pound

·         2 cups fresh blueberries

·         1 cup sugar

·         1 tablespoon instant tapioca

·         2 tablespoons unsalted butter, diced into small pieces, plus more for the pan

Cobbler Top:

·         1 ½ cups all-purpose flour

·         1/3 cup sugar

·         2 ½ teaspoons baking powder

·         ½ teaspoon fine salt

·         6 tablespoons cold unsalted butter, diced into small pieces

·         1 large egg

·         ½ cup heavy cream

Directions:

Position a rack in the middle of the oven and preheat to 375 degrees F.

For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.

For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.

Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.

Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.

Hippie Juice

6/15/2015

Ingredients:

·         1 cup Watermelon Vodka

·         1/3 cup Triple Sec

·         1/3 cup Coconut Malibu Rum

·         4 scoops Country Time Pink Lemonade mix

·         4 Cups Water

·         Frozen Strawberries

Directions:

Mix it up in a large Mason jar and ENJOY!

Granny's Bug Tussle Scramble

5/4/2015

Ingredients:

·         1 20oz Package “Simply Potatoes” Shredded Hash Browns

·         3 Tbsp. Vegetable Oil

·         6oz Mushrooms, sliced

·         2 Tbsp. Butter

·         3 Slices Sow Belly, diced (Canadian Bacon may be substituted)

·         4 Eggs

·         4oz Fancy Shredded Colby Jack Cheese

·         Salt & Pepper to taste

Directions:

In a Wok follow the cooking instructions on the Hash Browns package using the Vegetable Oil. Breakup the cooked Hash Browns and pull them up the sides of the Wok creating a clear cooking space at the bottom. Sauté Mushrooms in Butter for 3 minutes on the bottom of the Wok. Add Canadian Bacon to Mushrooms and sauté for another minute. Pull the Mushrooms/Canadian Bacon up the sides of the Wok and scramble the Eggs on the bottom. Mix everything together, cover with Cheese and serve.

Serves 4