23 de noviembre de 2017

LOADED Burger RECIPE FOR TODAY

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LOADED Burger -- low carb living at it's BEST!!
Lean ground beef
1 packet of dry onion soup mix
Worcestershire sauce (as much or little to your liking)
Avocados
Slicing tomato
Romaine lettuce
Spicy chipotle sauce
American or cheese of choice
Sliced mushrooms and onions
1 TBSP garlic oil


Mix ground beef with onion soup mix and worcestershire sauce. Form into patties or sliders (as my little one prefers slider size burgers).
Sauté mushrooms and onions in garlic oil (could use olive oil as well) -- set aside. Slice up avocados, tomatoes and lettuce.
Now build your castle of a monstrous burger with NO bun -- trust me this was MORE than filling!! The chipotle sauce gives it a nice kick and minimal carbs (>1 gm per serving), better than ketchup!

Sweet Cornbread Cake RECIPE FOR TODAY

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Sweet Cornbread Cake
Prep 10 m
Cook 45 m
Ready In 55 m

Ingredients
1 cup cornmeal 
3 cups all-purpose flour 
1 1/3 cups white sugar
2 tablespoons baking powder 
1 teaspoon salt
2/3 cup vegetable oil 
1/3 cup melted butter 
2 tablespoons honey 
4 eggs, beaten
2 1/2 cups whole milk

Directions
Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.

Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.

Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

22 de noviembre de 2017

SWEET HONEY CORNBREAD RECIPE FOR TODAY

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SWEET HONEY CORNBREAD
This honey cornbread is tender and moist, while slightly crisp on the exterior, thanks to the cast iron skillet! Simply amazing fresh out of the oven. Perfect with chili, soups, stews, or BBQ!
From: Chew Out Loud
Recipe type: side, bread
Serves: 6-8

INGREDIENTS
1 cup yellow cornmeal
1 cup all purpose flour
1 TB baking powder
½ cup granulated sugar
1 tsp table salt
1 cup whole milk
2 large eggs, room temp
6 TB salted butter, melted
⅓ cup real honey
2 tsp real vanilla extract
additional butter for drizzling or serving

DIRECTIONS

Preheat oven to 375F, with rack on lower-middle position. Grease your cast iron skillet and set aside.
In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.
In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla. Gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.
Pour batter into greased cast iron skillet and bake 20-30 minutes until golden brown (bake time will depend on size of your skillet.) If top browns too quickly, cover loosely with foil and continue baking. Be sure to start checking for doneness after 20 minutes. Cornbread is done when toothpick inserted in center has a couple of tender crumbs attached to it. Not completely clean, or it might turn out dry.
Drizzle melted butter over the top, allowing it to soak into the cornbread, and serve while warm. Or serve with pats of softened butter on top.
* For muffins, bake 13-15 minutes in lined muffin tins, just until toothpick comes out with tender crumbs attached.

Source: Chew Out Loud, adapted from The Neelys

Delicious Apple Dip RECIPE FOR TODAY

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Delicious Apple Dip
Yield: 1 ½ cups

1- 8 oz cream cheese, softened
1/3 cup marshmallow cream
1/3 cup brown sugar
1/3 cup peanut butter (crunchy is delicious)
2 Tbsp milk

Mix cream cheese and marshmallow cream til smooth. Add brown sugar and peanut butter - mix, then milk and blend again. Serve with apples, bananas, graham crackers or ANY thing you want. Store in the refrigerator in a covered container. ~enjoy!

21 de noviembre de 2017

Vegetable Lasagna Roll-Ups RECIPE FOR TODAY

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Vegetable Lasagna Roll-Ups

Ingredients:
1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup parmesan cheese


Directions:
1 Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
2 Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
3 Add mozzarella, spinach, broccoli and mushrooms. Mix well.
4 Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
5 Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
6 Add sauce to top of roll ups.
7 Add grated cheese.
8 Bake at 350 degrees uncovered for about 40 minutes.
from: www.food.com

20 de noviembre de 2017

Corn Casserole RECIPE FOR TODAY

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Corn Casserole
1 can whole kernel corn, drained
1 can creamed corn
2 eggs beaten
1 stick butter, melted
4 heaping T. all purpose flour
2 T. sugar
1/4 C. diced green pepper (you can use red, I only had green)
1 C. whole milk
1/2 C. shredded cheddar cheese
1/4 tsp each salt and pepper
3 - 4 strips crisp cooked bacon, crumbled


Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min.

19 de noviembre de 2017

Chicken & Great Northern Bean Soup RECIPE FOR TODAY

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Chicken & Great Northern Bean Soup

2 cups dry beans
3 chicken leg quarters
1 small onion chopped
1 tlbs minced garlic
Salt & pepper to taste
3 tlbs Chili powder

Boil chicken with whatever seasons you like at the same time put dry beans on to cook. Add your garlic, onions, salt and pepper to beans. Cook chicken til done. Take chicken out and add chicken broth to beans after they have cooked a couple hours. Shredded chicken add to beans, add you chili powder let cook til bean broth has thickened.
Serve with cornbread or biscuits.

18 de noviembre de 2017

Bacon & Onion Foil Packet Potatoes RECIPE FOR TODAY

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Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)
Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

17 de noviembre de 2017

BEST ROASTED BROCCOLI AND CAULIFLOWER RECIPE FOR TODAY

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BEST ROASTED BROCCOLI AND CAULIFLOWER
Ingredients
1 bunch broccoli
1 bunch cauliflower
1 Tbsp. olive oil
dash sea salt
dash black pepper
4 cloves garlic minced
juice from 1 lemon
Instructions
Preheat your oven to 425 degrees F. Lightly grease a large baking sheet with olive oil.
Wash the broccoli and cauliflower heads and pat dry. It is important to dry thoroughly so the vegetables roast properly. Cut into small florets.
In medium bowl combine the florets, olive oil, salt, pepper, and garlic cloves. Toss until well combined then spread over the prepared baking sheet.
Roast for 25 minutes stirring halfway through. Remove from oven once the florets are tender with crispy bottoms.
Drizzle the lemon juice over the cooked florets and serve immediately.

16 de noviembre de 2017

Sweet Potato Souffle Another RECIPE FOR TODAY

Sweet Potato Souffle
Sweet Potato Souffle
Ingredients
3 pounds sweet potatoes, cubed
1 teaspoon salt
1 1/2 cups softened butter
6 large eggs
1/2 cup self-rising flour
3 cups sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F.
Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
Bake in the oven for 1 hour or until set and lightly browned.
Recipe courtesy of Mike Greene, Matthews Cafeteria, Tucker, GA

15 de noviembre de 2017

Sweet Potato Souffle RECIPE FOR TODAY

Sweet Potato Souffle 
Recipe type: Desserts 
Author: Christina Prep time: 1 hour 25 mins 
Cook time: 15 mins 
Total time: 1 hour 40 mins 
Serves: 7
Ingredients
2 pounds of sweet potatoes, baked, peeled and smashed
1 Tbsp unsalted butter
2 Tbsp sugar
¼ cup raw honey
1 Tbsp pumpkin pie spice
⅛ tsp salt
¼ cup sour cream
2 tsp lime juice
8 egg whites, at room temperature
⅛ tsp cream of tartar
Instructions
Preheat oven to 400 degrees. Place rack on lower third of oven.
Prepare seven 3½ inch ramekins. Butter dishes and dust with the two tablespoons of sugar.
In a medium bowl, place mashed sweet potatoes, pumpkin pie spice, salt, sour cream, and lime juice and mix well.
In another large bowl, use a mixer or a whisk to beat eggs until foam starts to form. Add cream of tartar.
Continue beating until eggs form stiff peaks.
Fold in ¼ of the sweet potato mixture, then carefully fold in the rest.
Divide mixture into the prepared ramekins
Place on a baking sheet and bake for 15 minutes. Remember DO NOT OPEN THE OVEN DOOR UNTIL TIME IS UP. Also don’t bang the stove or souffle will deflate. Souffle will be done when puffed and beginning to brown.
Served immediately.
Enjoy!

13 de noviembre de 2017

Aunt Peggy's Sweet Potato Souffle RECIPE FOR TODAY

Resultado de imagen para sweet potato souffle recipe

Aunt Peggy's Sweet Potato Souffle
Ingredients Serves 4
3 cup cooked and mashed sweet potato, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 egg, beaten
1⁄2 cup milk
8 tbsp (about 1 stick) unsalted butter, melted
1 tbsp vanilla extract
1⁄2 tsp salt
1 cup light brown sugar, packed
4 tbsp (about 1/2 stick) unsalted butter, cubed, at room temperature
1⁄2 cup self-rising cake flour
1 cup pecan, chopped

Directions
Prep 15 min Cook 25 min Ready 40 min
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
Recipe originally inspired by Food Network with 5-star rating!

Cheesy Mashed Potato Casserole RECIPE FOR TODAY

Cheesy Mashed Potatoes

Cheesy Mashed Potato Casserole

Ingredients:

  • 5 large potatoes, peeled and cubed (about 10 cups)
  • 3 cups shredded sharp cheddar cheese
  • 2 cups sour cream
  • 1 stick butter
  • 1/4 cup milk (or more to preferred consistency)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
Method:
Heat oven to 350 degrees.
Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Cook until you and easily pierce the potatoes with a knife.
Drain potatoes and return them to the empty cooking pot. Place on the stove top (not on the hot eye), to let them dry.
Add butter, milk, sour cream, salt and pepper. Mash together with a fork or potato masher until desired consistency. (We like ours a little lumpy.)
Stir in milk, fold in half the cheddar cheese. Add more milk to desired consistency.
Spread the potato mixture into a glass casserole that has been sprayed with non stick spray. Top with remaining cheddar cheese.
Bake uncovered for 20-30 minutes until cheese is bubbly and potatoes are heated through. Broil for 3 or 5 minutes until cheese is golden and slightly brown.

Serve as a side dish with your favorite meal!

12 de noviembre de 2017

CHILI-CHILI CRANBERRY MEATBALLS RECIPE FOR TODAY

Chili Cranberry Meatballs

CHILI-CHILI CRANBERRY MEATBALLS
by Buy This Cook That

Ingredients:

  • 48 - 64 meatballs (precooked, homemade or frozen)**
  • 1 14 oz can jellied cranberry sauce
  • 1 14 oz can whole berry cranberry sauce
  • 1 12 oz bottle chili (tomato-type) sauce
  • 1 cup Thai sweet chili sauce
  • If Making Our Meatballs
  • 2 lbs lean ground beef
  • 2 eggs
  • 1/2 cup panko bread crumbs
  • 1/4 cup milk
  • 1/4 cup finely minced bell pepper
  • 1/4 cup finely minced onion
  • 2 TB Worcestershire sauce
  • 1 TB butter
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
Method:
In a small bowl pour the milk over the bread crumbs, set aside.
In a skillet, melt butter. Saute the bell pepper and onions until tender, about 5 to 7 minutes.
In a large bowl, combine the ground beef, pepper and onions, eggs, bread crumb mixture, and remaining ingredients.
Using a small spoon or scoop, portion out and roll the meat mixture with your hands into 1 inch (or smaller) sized balls.
Place the balls evenly on the broiler pan. Bake for 15 minutes.
If you do not have enough room on your pan to bake them all at once, store the meat mixture in the refrigerator while the first batch is baking.
In a crockpot, whisk together the cranberry sauces and chili sauces.
Add the meatballs (warm or frozen). Cook on high for 1 hour, reduce heat to low and simmer for another hour.

Can keep on warm for several hours.

11 de noviembre de 2017

THE VERY BEST SWEET POTATO CASSEROLE RECIPE FOR TODAY

Dig into the best sweet potato casserole this Thanksgiving.

THE VERY BEST SWEET POTATO CASSEROLE

    For the Sweet Potato Casserole
  • 5 - 6 medium sweet potatoes, roasted, peeled and mashed
  • 1 stick salted butter
  • 2 eggs, beaten
  • 3/4 cup white sugar
  • 1/2 cup evaporated milk
  • 1/2 tsp vanilla
  • 1/2 tsp orange extract
  • Big pinch of ground nutmeg
  • For the Toppings
  • 1 1/2 cups corn flakes, crushed
  • 1 stick salted butter, melted, divided
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 1 1/2 cups mini marshmallows
Cook That:
For the Sweet Potato Casserole
Preheat oven to 375 degrees. Butter an 8x12 baking dish and set aside.
In a large bowl, mash together the cooked sweet potatoes and butter. Stir in the white sugar, milk, vanilla, orange extract, and nutmeg.
Spread evenly into the prepared baking dish.
For the Toppings
In a small bowl, stir together the corn flakes, half of the melted butter, brown sugar and chopped pecans.
Carefully spoon the topping in diagonal stripes on top of the casserole, alternating with mini marshmallows.
Drizzle the remaining butter over the top of the marshmallows.
Bake uncovered for 30 minutes. (Watch during the last few minutes of cooking, cover if needed so the marshmallows won't burn.)
Notes

If desired, double the crunchy topping ingredients and leave out the marshmallows.

10 de noviembre de 2017

SMOTHERED AND COVERED ONION PORK CHOPS RECIPE FOR TODAY

Ladies love pork chops. But Smothered Onion Pork Chops is a dinner recipe you can keep in your back pocket when you need to feed a hungry man.

SMOTHERED AND COVERED ONION PORK CHOPS

by Buy This Cook That
Ingredients
  • 4 to 6 pork chops (1/2" to 3/4" thick)
  • 3 white onions, thinly sliced
  • 2 cups water
  • 5 TB butter, divided
  • 1/4 cup all purpose flour
  • 3 TB Worcestershire sauce
  • 1 TB all purpose seasoning blend
  • 1/2 tsp black pepper
  • 1/2 tsp salt
Method:
Preheat oven to 350 degrees. Spray a shallow baking dish with non stick spray. Set aside.
Sprinkle the pork chops on both sides with the all purpose seasoning blend. In a large skillet, melt 1 tablespoon of butter over medium high heat.
Brown the pork chops on each side. Cook each side for about 2-3 minutes, turn, and cook on the other side. Work in batches, and do not crowd the pan. Add 2 more tablespoons of the butter as needed to keep the pan greased.
Place the browned chops in a single layer in the bottom of the baking dish. Set aside.
In the same skillet you browned the pork chops in, add the remaining butter and the onions. Reduce heat to medium-low to medium. Stir and cook the onions until they are golden and tender, about 10 minutes.
Stir in the Worcestershire sauce until well combined. Add the flour. Stir and cook for 2 minutes until the flour is well incorporated.
Gradually stir in the water, salt and pepper. Cook and stir until thickened and bubbly. Taste and reseason as desired.

Pour the onion gravy over the pork chops. Cover the pan with foil, and bake for 30 to 40 minutes. (Cooking time will vary based on the thickness of your pork chops.)

9 de noviembre de 2017

Best Ever Pumpkin Cheesecake RECIPE FOR TODAY

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Best Ever Pumpkin Cheesecake
Copycat Cheesecake Factory
from Michelle

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream


Directions
Preheat oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
Keep it crumbly.
Put foil partway up the outside part of an 8-inch springform pan.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
You don't want the crust to form all of the way up the back of each slice of cheesecake.
Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the filling into the pan.
Bake for 60-70 minutes.
The top will turn a bit darker at this point.
Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
Serve with a generous portion of whipped cream on top.

8 de noviembre de 2017

Caramel Apple Crisp Bites RECIPE FOR TODAY

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Caramel Apple Crisp Bites

This are great to make ahead and freeze.

2 cup graham cracker crumbs
12 tablespoons butter, melted
1/2 cup powdered sugar
4 cups peeled, cored and chopped apples (we used golden delicious)
1/3 cup sugar
1/4 cup brown sugar
2 1/4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Caramel topping

Preheat oven to 350 degrees
Grease pan with non-stick butter spray
Melt butter
In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon
Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup”
Bake for 5 minutes and let cool completely
Chop the apples into little pieces – I used a mini food processor. Don’t puree, just finely chop
Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl
Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened
Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan)
Sprinkle any extra graham cracker on top of the apples (I had some left over!)
Bake for 5 minutes on 350
Let cool completely
Use a knife to loosen from pan and they should pop right out
Drizzle with caramel topping

7 de noviembre de 2017

Twice Baked Potatoes RECIPE FOR TODAY

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Twice Baked Potatoes

Ingredients:
8 Potatoes (large baking size)
2 sticks Butter
1 cup Sour Cream
2 cups Cheddar Cheese
1 cup Bacon (fried and crumbled into bits)
1/4 tsp Lawry’s Seasoned Salt
Black Pepper
1 Green Onion

Directions:
Wash, then place 8 naked potatoes on a cookie sheet (the reason you bake them "naked" is so the skin will be nice and firm and strong enough to hold the filling later). Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.
Slice 2 sticks of butter into pats. Place them into a large mixing bowl.
Put bacon bits into the bowl with the butter. Add 1 cup sour cream.
After potatoes finishing baking remove from oven, within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out. Potatoes will be hot so make a little cradle with a dish towel, and use it to hold the little hot potatoes.With a sharp serrated knife cut each potato in half lengthwise.
Now, with a large spoon, begin scraping out the insides into the bowl. Keep scraping, being careful not to tear the shell. You should leave just a little bit in there for support, but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet.
Use a potato masher to mash the potatoes with the other ingredients.
Measure 1/4 tsp. Lawry’s Seasoned Salt and add it to the bowl.
Now add about 1 cup of grated cheddar cheese and mix it in well. Add black pepper. Cut the end off of one green onion and slice about 2/3 of it.
Put them into the bowl and mix them in. IMPORTANT: If you plan to freeze the twice baked potatoes, do NOT add green onion.
Scoop out some of the potato filling from bowl and begin filling the shells.
Keep going until the filling’s all gone. You might have a shell or two left over, and that’s okay.
Now top each potato with more grated cheddar cheese and put them in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.
Or, you could refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step.

6 de noviembre de 2017

Old-Fashioned Red Candied Apples RECIPE FOR TODAY

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Old-Fashioned Red Candied Apples

Ingredients->>
2 cups sugar
1 cup water...
1/4 teaspoon cream of tartar
red food coloring
apple
Directions->>
1 Mix 1st 3 ingredients in saucepan.
2 Put on high heat with candy thermometer positioned in center of fluid level.
3 While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
4 Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
5 Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.

5 de noviembre de 2017

CORNISH HENS RECIPE FOR TODAY

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CORNISH HENS

DIRECTIONS:

Pre heat your oven to 350 degrees.

Take a quarter cup of extra virgin olive oil, and one pat of unsalted butter and place in a bowl with several cloves of minced garlic. Microwave this mixture for about 1:30 seconds and let stand.

Prepare the hens by rinsing, and patting dry with several paper towels. (Trick learned by Julia Child herself). Use a brush to coat the hens with the extra virgin olive oil mixture, and then generously season with kosher salt, freshly ground black pepper, and parsley.

Season the bottom side first, then flip and repeat. Roast in the oven for about 55 minutes or until done, and let stand for 10 minutes before serving. Delicious!!

4 de noviembre de 2017

Steak Fajitas RECIPE FOR TODAY

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Steak Fajitas

Ingredients...
1 Tbsp vegetable oil
1 lb of flank steak, skirt steak (or your preferred cut)
1 large yellow onion, peeled and sliced
1 cup chopped mushrooms
2 Tbsp white wine (optional)
Salt & Pepper

Marinade:
2 Tbsp Worcestershire sauce
Juice of 1 lime
1 Tbsp ground garlic
1/2 tsp onion powder
1/2 fresh Jalapeño pepper - seeded, ribs removed, finely chopped
1/4 cup chopped fresh cilantro, including stems

Directions
Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour (can marinate longer in the refrigerator.)
Preheat your grill and coat the cooking rack with oil or cooking spray. Grill your steak until your desired doneness (we prefer well done meats so we cook for about 20-25 minutes.) Once the meat is cooked to your taste, remove from grill and allow to rest.
Heat oil in a pan and add the onions and mushrooms. Sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Add salt & pepper to taste. Add wine and cook for 5-6 minutes total.
Slice the meat against the grain into thin slices. Add your meat to the vegetables to marry the flavors.
Serve immediately

3 de noviembre de 2017

Easy "Pirogi" Casserole RECIPE FOR TODAY

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Easy "Pirogi" Casserole

what you need:
9 lasagna noodles, uncooked
4 cups hot mashed potatoes...
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
6 green onions, thinly sliced
1 pkg. (3 oz.) Real Bacon Bits, divided
2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

make it
HEAT oven to 375°F.

COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.

PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and cheddar; cover.

BAKE 33 to 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. before cutting to serve.

SERVING SUGGESTION ~Serve with a mixed green salad
NOTE ~You will need to cook about 2 lb. baking potatoes (about 6) to get the 4 cups mashed potatoes needed to make this recipe. SUBSTITUTE Cottage Cheese for the mashed potatoe

2 de noviembre de 2017

Cauliflower 'Bread' Sticks RECIPE FOR TODAY

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Cauliflower 'Bread' Sticks

1 head of Cauliflower
1/2 cup shredded Cheese
2 Eggs, beaten
1 tsp dried Parsley or Oregano or Basil
2 cloves Garlic, minced
Onion powder, Salt & Pepper to taste

1. Preheat the oven to 450 degrees.
2. Cut up Cauliflower and steam till soft.. put on a tea towel and blot, try to get as 'dry' as possible.
3. Put in food processor or blend till it's mashed potato texture.
4. In medium bowl stir Cauliflower, Eggs, Cheese, Garlic & Seasonings
5. Lightly spray baking pan and pat the mixture out.
6. Bake at 450 for 15-20 minutes or until top starts to brown

Cut into bread stick

1 de noviembre de 2017

White Chicken Chili RECIPE FOR TODAY

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White Chicken Chili

INGREDIENTS
SERVINGS 6-8
3 lbs chicken breast halves
salt and pepper
1 tablespoon vegetable oil
3 jalapenos
3 poblano peppers
3 anaheim chilies
2 medium onions, sliced
6 garlic cloves, minced
1 tablespoon cumin
1 1⁄2 teaspoons coriander
2 (15 ounce) cans cannellini beans, drained
3 cups chicken broth (make sure to adjust amount of chicken broth to your liking, it can go from very hearty, to a more soupy texture.)
3 limes, juice of
1⁄4 cup fresh cilantro, chopped
4 green onions, sliced thin

DIRECTIONS

Heat oil in large skillet.
Season chicken with salt and pepper and cook in hot skillet 4 minutes without moving on each side. Reserve 1 tablespoons fat from skillet, and set aside.
Discard skin and remove chicken to a plate.
In food processor, mix 2 of the jalapenos, 2 of the poblanos, 2 of the anaheims, and all of the sliced onion into a chunky salsa. (you may have to do this in 2 batches).
With reserved chicken fat, sautee the pepper/chili/onion mix, minced garlic, cumin, coriander, and salt for 10 minutes.
Transfer 1 cup of the sauteed mix to empty food processor. Add 1 cup beans, 1 cup broth and mix 20 seconds.
Add remaining sauteed mix, veggie/broth mix, remaining broth, and chicken breasts to large pot, and bring to a boil. Simmer, covered, 20 minutes.
Transfer chicken to a plate.
Into pot, stir remaining beans, simmer 10 minutes.
When chicken is cool, shred, then add back to pot.
Mince remaining jalapeno, poblano, and anaheim, and add to pot.
Stir in lime juice, cilantro, green onions and return to simmer 10 minutes.
Add salt and pepper to taste.
Serve with sour cream, tortilla chips, and lime wedges.


***If you are using thighs instead of breasts, increase cooking time from 20 to 40 minutes.
from food.com

31 de octubre de 2017

Lemon or Lime Frozen Pie RECIPE FOR TODAY

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Lemon or Lime Frozen Pie
1 can Condensed milk
3/4 CUP LEMON OR LIME JUICE
WHISK TIL THICKENS
FOLD INTO
1* 16 OZ COOL WHIP
POUR INTO 2 GRAHAM CRACKER CRUST.....
FREEZE.

30 de octubre de 2017

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce RECIPE FOR TODAY

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Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce
Ingredients
4 cups (8 slices) cubed white bread
½ cup raisins
2 cups milk
¼ cup butter
½ cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
½ teaspoon ground nutmeg
Sauce Ingredients:
½ cup butter
½ cup sugar
½ cup firmly packed brown sugar
½ cup heavy whipping cream
1 tablespoon vanilla

PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. 

SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.



29 de octubre de 2017

Instant Pot Vegetable Beef Soup RECIPE FOR TODAY

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Instant Pot Vegetable Beef Soup
from Janet's Appalachian Kitchen

2 pints fresh canned tomatoes or 4 C. crushed tomatoes
14 oz. beef broth
2, 12 oz. pkgs. frozen vegetable soup mix
3 C. chopped cabbage
1 small onion, chopped
1 1/2 C. cooked butter beans or any other veggie you like
1 lb. chuck tender steak, cut into bite size cubes
4 T. butter
salt and pepper to taste

Place all ingredients in your electric pressure cooker, minus the salt and pepper. Seal the lid and set the pressure knob to sealing. Press the soup button, it should be set for 30 minutes cooking time. Once the pot beeps that it is done, let it naturally release for 10 minutes then turn the pressure knob to venting to finish releasing the pressure before removing the lid. Season with salt and pepper to taste before serving.

28 de octubre de 2017

Milk Bread Rolls RECIPE FOR TODAY

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Milk Bread Rolls 
(approx. 16-18 rolls)

1 pkt. active dry yeast
1/4 C. real warm tap water
1/3 C. + 1/2 tsp. sugar
1 C. sweet milk (whole milk)
1/4 C. butter
1 large egg, lightly beaten
4 C. all purpose flour
1/2 tsp. salt
2 T. melted butter for brushing tops before baking

In a large bowl combine the yeast, tap water and 1/2 tsp. sugar, allow to proof (foam up for 5-6 minutes). Meanwhile, put the milk in a small pot and add the remaining sugar and 1/4 C. butter, heat the milk over medium heat just long enough for the butter to melt and the sugar to dissolve. Remove from the heat and let cool to 115 degrees. Add the milk mixture to the dissolved yeast then stir in the beaten egg. Stir in the flour, 1 C. at a time, along with the salt until you form a soft dough. Turn the dough out onto a lightly floured surface and knead the dough for 3 minutes. Form into a ball and place in a buttered bowl, cover with a clean cloth and allow to rise for 1 hour or longer until doubled in size. Punch down the dough and turn back out onto the floured surface, kneading 3 minutes more (use as little flour as you can at this point). Pinch off pieces of dough and form into rounds, placing them in a buttered 9x13 casserole dish. Cover and allow to rise until doubled in size. Carefully brush the tops of the rolls with the melted butter and bake in a 375 degree oven until the tops are nice and golden, about 18-20 minutes