Monday - October 2, 2017 1:38 pm

Risotto

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Use long grain rice.

Saute:

1 chopped onion in oil and butter until transparent.

Add: 6 TBSP tomato paste

1/2 cup water, stir to blend

Add:

1 cup rice cook 1 minute

Add:

chicken stock 2 cups at a time. Cook till stock evaporates and repeat. Season with salt and pepper, cook until rice is soft, approxamately 40 minutes. Stir in 1/2 cup Parmesan.

Rich stock:

1 can each cream of chicken and cream of mushroom soup

2 cans water.

If you have chicken giblets, or small parts, cook them in water, covered until tender. Chop and add them to rice with broth.

Monday - October 2, 2017 1:28 pm

Gnocchi

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Cook 2 large or 3 medium Russed potatoes in skins until tender.

Peel and put through a ricer onto a flowered board.

Make a well in the center of potatoes and add:

1 slightly beaten egg

1 1/2 tsp. oil

Mix with warm potatoes and add:

2 1/2-3 cups flour

Kneed dough until firm, cut into pieces and roll each piece into a rope 1" in diamter. Cut off 3/4" piece and roll off the back of a floured fork. Put on a lightly floured baking sheet and freeze. Store in freezer bag until ready to cook. Do not thaw. Drop frpzem gmpccjo omtp bpo;omg water and cook until they float. Remove with slotted spoon and put into sauce. Serve with fresh parmesan. Use your favorite sauce.

Wednesday - June 21, 2017 5:47 am

Barbecue Spice Rub for Chicken

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3 Tbsp packed brown sugar

1 Tbsp paprika

1 Tbsp chili powder

2 tsp finely minced garlic

¾ tsp salt

¾ tsp black pepper

¼ tsp cayenne pepper

Combine all ingredients in a bowl. Place rub on a plate. Pat chicken pieces dry and press into rub on all sides. Grill!

Wednesday - June 21, 2017 5:44 am

Tex-Mex Rice

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1 – 14.5 oz can diced tomatoes

1 ½ cup long grain white rice

¼ cup canola oil

½ cup red onion, chopped fine

1 cup chopped peppers (red/green mix)

¼ tsp red pepper flakes

1 tsp ground cumin

1 tsp dried oregano

1 ½ cups chicken broth

Process tomatoes in a food processor until smooth; set aside. Place rice in a fine mesh sieve and rinse under running water until water runs clear (about 1 minute). Drain rice well. Heat oil in large saucepan over medium high heat. Add onions, peppers and red pepper flakes. Cook until onions are softened (about 5 minutes). Reserve ¼ cup pepper mixture. Stir in rice, cumin and oregano and cook stirring frequently until rice is golden (4-5 minutes). Add broth, processed tomatoes and ½ tsp salt and bring to a boil. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender (about 20-25 minutes). Remove from heat and stir in reserved pepper mixture. Cover and let stand 10 minutes. Fluff with fork & serve.

Wednesday - June 21, 2017 5:42 am

Tex-Mex Steak Rub

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½ tsp chili powder

1-1/2 tsp cumin

1 ½ tsp finely minced garlic

¾ tsp salt

1 ½ tsp oregano

1/8 tsp cayenne

2 – 8 oz steaks

 

To make the rub: Combine all ingredients & mix well. When you are ready to grill rub spice mixture onto 1 side of the steaks. Cook unrubbed side first (2-3 minutes /side for medium rare when cooked on a medium high heat.) Slice steaks into ¼ inch slices & serve.

Serves 4

Monday - June 5, 2017 10:34 am

Quick Chicken Gumbo

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2 carrots

1 large onion

1 chopped green pepper

¼ chopped red pepper

2 stalks celery

2 qts chicken stock

Cajun seasoning

1 28 oz can of tomatoes

2 Tbs Tabasco

1 pkg okra

1 cup rice

3 cups cooked chicken

 

Brown in oil or butter 2 carrots, large onion, 1 chopped green pepper, ¼ chopped red pepper & 2 stalks celery. Add 2 qts chicken stock bring to a boil then simmer. Add garlic, thyme, Louisiana Cajun seasoning, 1 28 oz can of tomatoes, & 2 Tbs Tabasco. Add 1 pkg okra & 1 cup rice and simmer until rice is done. Add 3 cups cooked chicken and warm through.

Monday - June 5, 2017 10:22 am

Hawaiian Salsa:

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¾ cup roasted red pepper chopped fine

½ cup chopped red onion

½ cup chopped green pepper

1 cup chopped tomato

¾ cup chopped jalapeno

fresh chopped cilantro to taste

salt, pepper, chili powder, cumin

little bit of garlic,

3 tsp honey

1 cup chopped pineapple

 

In a bowl mix ¾ cup roasted red pepper chopped fine, ½ cup chopped red onion, ½ cup chopped green pepper, 1 cup chopped tomato, ¾ cup chopped jalapeno, fresh chopped cilantro to taste, salt, pepper, chili powder, cumin, little bit of garlic, and 3 tsp honey. Then add 1 cup chopped pineapple.

Thursday - May 25, 2017 5:50 am

Chicken Dry Rub

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1/4 cup brown sugar 1/4 cup paprika 2 TBSP black pepper 2 tsp rosemary powder 3/4 cup white sugar 1/4 cup garlic powder 2 TBSP onion powder.  Mix together, rub your chicken, cook.

 

Thursday - May 25, 2017 5:42 am

Honey BBQ Wing Sauce

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2 TBSP butter

1/2 cup minced onion

1 tsp chopped garlic

1/2 cup honey

8 oz BBQ sauce

1/2 cup brown sugar

2 oz Jack Daniels

3-6 oz wing sauce

1/8 tsp pepper

1 TBSP Dijon mustard

 

Melt the butter and saute the onion and garlic. Add all the other ingredients. When making wings it's important to not overcook them. Do about 13 wings at a time at 350 in a deep fryer and cook about 8 minutes. Pat off wings with paper towel and drench with sauce. Remove from sauce and put on a separate plate. Serve with Blue Cheese dressing. I love Jimmy's chunky.

Tuesday - May 16, 2017 12:59 pm

Bacon, Cheddar, Chicken and Rice Bake

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Ingredients

4 tablespoons butter

1 medium onion , chopped (about 1 cup)

4 garlic cloves, chopped

1 teaspoon seasoning salt

1 teaspoon Kosher salt

½ teaspoon black pepper

4 tablespoons all-purpose flour

3½ cups chicken stock

3½ cups milk

1½ cups uncooked long-grain rice

3 cups cooked chicken , cubed(I use Rotisserie)

1½ cups cheddar cheese , shredded

½ cup cooked crumbled bacon

Directions

Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture. Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350 degrees F. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

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