Ingredients:
1 can of Shoepeg corn (white corn)
1 tomato---chopped
1 bell pepper--chopped
1 onion--chopped
2 TBSP mayo
pepper
Place all ingredients in a large bowl. Do not drain the corn. Add the mayo 1 TBSP at a time. This salad should be a little runny, but not juicy. (if that makes sense!!)
Add pepper and place in the fridge for about an hour. Serve COLD!
Thursday, August 12, 2010
Wednesday, August 11, 2010
Chicken and Dumplins
Ingredients:
1 whole chicken, cut up and de-boned
1 bag of Seasoning Blend (in the freezer section)
2 cups of celery--cut up
2 cans Chicken brooth
1 can cream of chicken soup
1 pkg, biscuits--You know, the ones in the fridge section..unless you wanna make homemade ones, but that would take too long!
Place all the ingredients in the crock pot, except the biscuits. If you need more liquid, add more brooth or soup.
Cook on low for about 6 hours.
Cut each biscuit into 4's. Drop them in the crock pot and cook on HIGH for about 1 hour.
*You can add carrots to this also
**instead of biscuits, you can use tortillas...cut into small strips and cook for additional 30 minutes instead of an hour
1 whole chicken, cut up and de-boned
1 bag of Seasoning Blend (in the freezer section)
2 cups of celery--cut up
2 cans Chicken brooth
1 can cream of chicken soup
1 pkg, biscuits--You know, the ones in the fridge section..unless you wanna make homemade ones, but that would take too long!
Place all the ingredients in the crock pot, except the biscuits. If you need more liquid, add more brooth or soup.
Cook on low for about 6 hours.
Cut each biscuit into 4's. Drop them in the crock pot and cook on HIGH for about 1 hour.
*You can add carrots to this also
**instead of biscuits, you can use tortillas...cut into small strips and cook for additional 30 minutes instead of an hour
Friday, July 30, 2010
Coon-ass turtle burgers
Handmade ground beef patties topped with chedder cheese. Bacon wrapped in a weave over that. Hot dogs placed for the head and arms and legs. Cover with foil loosly in the oven for 30-40 minutes at 400 degrees.
Candy Bar Cake
Last night a good friend brought dinner over. Included in this dinner was the most delicious cake I have ever eaten! It goes something like this:
bake a regular cake following the direcions on the box. When it's all cooled off, pour a bunch of caramel on top of the cake. After that, put a bunch of Cool Whip on top. Then crush up a billion Babyfinger candy bars into teny tiny bits. Then spread them all over the top! Put it in the fridge until you can't stand it anymore and you must pull it out and eat the whole thing!
bake a regular cake following the direcions on the box. When it's all cooled off, pour a bunch of caramel on top of the cake. After that, put a bunch of Cool Whip on top. Then crush up a billion Babyfinger candy bars into teny tiny bits. Then spread them all over the top! Put it in the fridge until you can't stand it anymore and you must pull it out and eat the whole thing!
Monday, July 26, 2010
Stuffed Bell Peppers
4-6 Large Bell Peppers
1 lb ground beef
1 lb ground sausage (like Jimmy Deans)
2 cans tomato sause (or spaghetti sauce)
1 pkg. frozen seasoning blend
1 cup cooked rice
Brown the meats and drain. Set aside.
Cook the rice. Add to the meat.
Saute the Seasoning Blend. Add the meat and rice mixture to this.
Cut the tops off the peppers and get all the seeds out. Boil them for about 3-5 minutes; until they are soft.
Remove the peppers and let them dry upside down on a paper towel until they are cool enough to handle.
Place the peppers in a baking dish. Fill each pepper with the rice/meat mixture. Fill to the top!
Pour the tomato sauce all over the peppers and then pour some more in the bottom of the dish.
Bake for about 30-45 minutes on 350.
You will probably have some leftover meat mixture..it's ok, because it is essentially Dirty Rice that can be eaten as a side dish the next day!
1 lb ground beef
1 lb ground sausage (like Jimmy Deans)
2 cans tomato sause (or spaghetti sauce)
1 pkg. frozen seasoning blend
1 cup cooked rice
Brown the meats and drain. Set aside.
Cook the rice. Add to the meat.
Saute the Seasoning Blend. Add the meat and rice mixture to this.
Cut the tops off the peppers and get all the seeds out. Boil them for about 3-5 minutes; until they are soft.
Remove the peppers and let them dry upside down on a paper towel until they are cool enough to handle.
Place the peppers in a baking dish. Fill each pepper with the rice/meat mixture. Fill to the top!
Pour the tomato sauce all over the peppers and then pour some more in the bottom of the dish.
Bake for about 30-45 minutes on 350.
You will probably have some leftover meat mixture..it's ok, because it is essentially Dirty Rice that can be eaten as a side dish the next day!
Saturday, May 8, 2010
Greek Chicken
PREPARE ahead of time:
3 TBS lemon juice
2 TBS red wine vinegar
1 TBS olive oil
2 tsp chopped parsley
2 tsp minced garlic
1 tsp dired oregano
1/4 tsp crushed red pepper
whisk all this together.
4 bonless chicken breast
pour the mixture over the chicken in a large ziploc bag. let marinate for about 10-12 hours.
Remove chicken and heat over med-high heat in a grill pan. (this just makes it pretty!)
Cook for about 10 minutes --turning once or twice..until its no longer pink. (I like to cook mine till its crunchy looking!)
remove and sprinkle Feta cheese and diced tomatoes over the chicken!
3 TBS lemon juice
2 TBS red wine vinegar
1 TBS olive oil
2 tsp chopped parsley
2 tsp minced garlic
1 tsp dired oregano
1/4 tsp crushed red pepper
whisk all this together.
4 bonless chicken breast
pour the mixture over the chicken in a large ziploc bag. let marinate for about 10-12 hours.
Remove chicken and heat over med-high heat in a grill pan. (this just makes it pretty!)
Cook for about 10 minutes --turning once or twice..until its no longer pink. (I like to cook mine till its crunchy looking!)
remove and sprinkle Feta cheese and diced tomatoes over the chicken!
Tuscan Pot Roast
Ingredients
4 teaspoons EVOO
1 (3-5 lb) boneless beef chuck roast
2 teaspoons rosemary
salt
pepper
all spice
2 large onions--chopped
4 cloves garlic--chopped
3/4 cup beef broth
1 can diced tomatoes
Heat oven to 325. Heat a large skillet with 2 tsp EVOO. cook the beef for about 6 minutes on each side or until it's golden brown. Move to a large oven proof dish. add rosemary, salt, pepper, and all spice..just a dash of each.
add remaining EVOO to the pan on the stove and add onions and garlic until fragrant. add the broth and heat till the the broth cooks down to about 1/2 cup. scrap the bottom to get all the flavors! pour over the beef and add the tomatoes to the dish surrounding the beef.
Bake for about 2 hours uncovered.
4 teaspoons EVOO
1 (3-5 lb) boneless beef chuck roast
2 teaspoons rosemary
salt
pepper
all spice
2 large onions--chopped
4 cloves garlic--chopped
3/4 cup beef broth
1 can diced tomatoes
Heat oven to 325. Heat a large skillet with 2 tsp EVOO. cook the beef for about 6 minutes on each side or until it's golden brown. Move to a large oven proof dish. add rosemary, salt, pepper, and all spice..just a dash of each.
add remaining EVOO to the pan on the stove and add onions and garlic until fragrant. add the broth and heat till the the broth cooks down to about 1/2 cup. scrap the bottom to get all the flavors! pour over the beef and add the tomatoes to the dish surrounding the beef.
Bake for about 2 hours uncovered.
Subscribe to:
Posts (Atom)
Posts
