This is a fun new recipe to try. You can add different herbs and cheeses , green onion, and other stuff.
Prep: 30 min Bake: 10 min
Makes: 5 servings
1/2 pound ground beef
1 Tbsp.. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 tube ( 12oz.) refrigerated buttermilk biscuits
5 slices American cheese or any cheese you like- makes it more interesting.
1. In a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is not longer pink; drain and cool.
2. Place two biscuits overlapping on a floured surface; roll out into a 5-inch oval. Place about 1/4 cup of meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.
3. Place on a greased baking sheet. Pick tops with a fork. Bake at 400 degrees for minutes or until golden brown.
Here is a tip- prick the tops of the pockets helps steam escape during baking. If you don’t do this, the pockets will puff up and may break open.
ENJOY!!
These cauliflower fritters are easy to make and a different way to have cauliflower. So delicious and tasty, I add some sharp chedder cheese on top for more favor.
Prep: 20 min Cook: 10 min
Servings: 6
6 cups cauliflower florets
1/2 cup flour
3 extra large eggs
1 tsp. baking powder
1 (7oz.) package dry Italian-style salad dressing
1/2 cup oli olive for frying
1. Process cauliflower in a food processor finely minced, transfer to a large bowl.
2. Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
3 Heat enough olive oil to cover the bottom of a frying pan over medium heat.
Frying them up!
4. Drop heaping tablespoon of cauliflower mixture into the hot oil; fry until golden browm, about 3 minutes.
Bake them with cheese!
5. Place them on a baking sheet with cheddar cheese and bake for about 4 minutes or until cheese has melted.
I got to tell you this is one pleaseing chili. My husband did not even know this was made with turkey! It was so good I made enough for my parents to have some. Easy -peasy to make this chile, you’ll love yourself and everyone else will too!
Prep: 30 min Cook: 1 1/2 hour
Serves: 6 to 8
8 Anaheim chile peppers, fire-roasted
1/4 bunch cilantro, chopped
1/4 cup extra virgin olive oil
1 large sweet onion, diced
4 cloves garlic, minced
2 tsp. kosher salt
3 lbs. ground turkey
1/4 cup flour
1/4 cup chili powder
3 Tbsp. ground cumin
1/2 tsp. black pepper
Pinch of cayenne pepper
4 cups low sodium chicken stock
2 15 oz. cans cannellini beans, with liquid
Assorted toppings you like!
1. In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.*
2. In a large Dutch oven medium-high heat, combine the olive oil, onion , garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
3. Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chills and cilantro. Bring to a boil, then reduce the heat to low simmer.
4. Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat , cover and keep warm until serving. I add sharp Cheddar Cheese as a topping along with green onion (chives.) ENJOY!!
My neighbor is a real southern man, born and raised here. Also my husband is southern, so when I said what is a Po’boy? I got laughed at for quiet a few minutes until I was told what a Po’boy was. “Listen here northern, you can have shrimp, oysters, fish and what ever you like, bread it, and put it on a sandwich, that’s a Po’boy.” After that I had to try making what I thought I would like.
FISH PO’BOYS
2 Tbsp. fat free mayo
1 Tbsp. fat free sour cream
1 Tbsp. white wine vinegar
1 tsp. sugar
2 cups broccoli coleslaw mix
1/4 cup cornmeal
2 tsp Cajun seasoning
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 pound Tilapia or any whitefish will do, cut into 2 1/2 inch strips
2 Tbsp. fat free milk
2 tsp. olive oil
4 Kaiser rolls, split
Now you don’t have to use fat free stuff, we just happen to be diets over here!
1. In a small bowl, whisk the mayo, sour cream, vinegar and sugar until smooth. Add coleslaw mix; toss to coat. Set aside.
2. In a large resealable plastic bag. combine the cornmeal, Cajun seasoning, salt and cayenne. Place the milk in a shallow bowl. Dip the fish in milk and place in the bag and shake to coat.
3. In a large skillet, cook fish over medium heat in oil for 4-5 minutes on each side or until fish is flaky. If you use shrimp, oysters or other seafood cook them to the right temperature. Spoon coleslaw onto rolls; top with golden brown fish. ENJOY!!
You probably are saying another chicken soup recipe? For most of us chicken soup is the “go to”, when you are feeling bad. Here is a slightly heartier chicken soup, try adding white beans and greens. This version is a easy add to the old fashion way we made our family’s chicken soup. Give it a try, you love it!
Prep: 15 min Cook: 20 min
Makes: 4 servings
1 small onion, chopped
1 small carrot, sliced
1 tbsp. olive oil
2 cans or 1 box chicken broth- low sodium (14 1/2 oz.)
1 cup water
3/4 tsp. salt or less
1/4 tsp. pepper
1 can white kidney or cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta- you can use any kind of pasta noodle
3 cups thinly sliced fresh escarole or spinach- I use spinach which makes me cut the salt down
2 cups shredded cooked chicken- you can use breast or dark meat- I have tried both
1. In a large saucepan, sauté onion and carrot in oil until onion is tender. Add the broth, water, salt, pepper; bring to a boil. Stir in beans and pasta; return to a boil.
2. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetable are tender, stirring occasionally. Add escarole or spinach and chicken; heat through. ENJOY!!
Here on the Outer Banks you can always fine fresh clams. I alway stop by the local fish market,( Billy’s Seafood in Colington, Kill Devil Hill,NC) if you are in town, make this a priority! Using fresh clams makes this soup a great tasty treet when it starts to get cold out. My mom swears that you can freeze the clams for a winter soup, I have never tried that, but there is always a first!
Prep:20 min Cook:35 min
Makes: 5 servings
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, cubed
1 cup water 1 bottle of clam juice (8oz.)
3 Tsp. chicken bouillon granules
1/4 tsp. white pepper
1/4 tsp. dried thyme
1/3 cup all-purpose flour
2 cups fat free half-and-half
2 cans (6 1/2 oz. each) chopped clams or 1 cup of fresh chopped up clams
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. ENJOY!!
Pull-apart monkey bread goes wild with six delicious flavors (some sweet, some savory) that are more fun than a barrel of well, you know!
Have some fun making Cinnamon, Choco-Nutty Banana Chip, Zesty Orange and Cheddar-Bacon, Cheesy Garlic or Chorizo & Chimichurri monkey bread. Use your creative imagination and believe me you will enjoy the outcome!
Here is the Basic Monkey bread recipe.
Cinnamon-Bun Fun
BASIC MONKEY BREAD
Serves: 8 Prep:30 min
Bake: 35 min
1 envelope (1/4 oz.) active dry yeast
4 cups flour, plus more for kneading
2 Tbsp. sugar
1 tsp. salt
2 large eggs
1 stick butter, cut into 4 pieces, at room temperature, plus more for greasing pan
1. In a small bowl, mix 2/3 cup warm water and the yeast; let stand until dissolved, about 10 minutes.
2. Using a stand mixer with a dough hook; mix 4 cups flour, the sugar and salt at medium speed. Mix in the yeast mixture, eggs and butter pieces. Mix until smooth, adding more flour by the tablespoon if dough sticks to the sides of the bowl, 3 to 4 minutes.
3. Transfer the dough to a buttered bowl; turn to coat. cover; let rise in a warm, draft-free area until doubled in size, about 1 1/2 hours.
4. Preheat the oven to 360 degrees. Press down the dough. Pull off small pieces and roll into about 40 one inch balls. Generously butter a large Bundt pan.
5, Flavor the dough; pile the dough balls into the pan.
Bake until the bread is golden and cooked through, 35 to 40 minutes. Let cool 5 minutes. Invert onto a large plate. Let cool 30 minutes.
Make sure you try add topping to your Monkey Bread.
Cinnamon Bun Fun
Make the basic Monkey bread recipe.
For the caramel sauce, in a small bowl, microwave 1 stick butter on high until melted, 30 seconds. Then add 3/4 cup light brown sugar and whisk until smooth. In a small bowl whisk 3/4 cup sugar and tsp. ground cinnamon. In an bowl, microwave 4 tbsp., butter on high until melted. Roll the dough balls in the butter. Add cinnamon sugar; toss to coat. Pile into the buttered Bundt pan. Drizzle with the caramel sauce; bake as in step 5, 35 to 40 minutes. You can add 1/2 cup confectioners sugar and 1 tbsp., water until smooth. Drizzle over warm bread.
Choco-Nutty Banana Chip
Choco-Nutty Banana Chip
Make the Basic Monkey Bread. In a medium bowl, whisk 1 cup light brown sugar, 1/4 cup unsweetened cocoa powder and 1/2 tsp. ground allspice. In another bowl melt 4 Tbsp. butter. Roll dough balls in the butter. Add the brown sugar mixture, 1 cup mini chocolate chips, 3/4 cup chopped walnuts and 3/4 crushed banana chips; toss to coat. Pile into the buttered Bundt pan ; bake as directed. Drizzle the warm bread with 1/2 cup warm hot fudge sauce; sprinkle with 1/4 cup chopped walnuts and banana chips.
Zest Orange
Zesty Orange
For the orange sauce, in a small bowl. microwave 1 stick butter sugar and 3 tbsp. orange juice, and whisk until smooth. In a medium bowl, microwave 4 tbsp. butter. In another bowl add 3/4 cup sugar, tbsp. orange zest. Melt 4 tbsp. butter. Roll the dough balls in the butter. Add the orange-zest sugar; toss to coat. Pile into the buttered Bundt pan. Drizzle with the orange sauce; bake as directed. Whisk 1/2 cup confectioners sugar, 1 tsp. orange zest and tbsp. juice until smooth. Drizzle over the warm bread; sprinkle with more zest.
Her are more ideas ! They are all made the same way just add what you like. It fun! And ENJOY!!
I enjoy making this dish for my family and friends. It’s easy to prepare, and I like to get creative with making my sauce. I change my sauce up by adding home-canned tomatoes, mushrooms and vegetables. Everything I add comes for my garden. It always taste better when you use fresh vegetables and herbs!
Prep: 20 min Bake: 45 min
Makes: 6-8 servings
12 oz. uncooked ziti
2 pounds ground beef
1 tps. of each salt. pepper, parsley, garlic, Italian seasoning, basil.
1 can or fresh mushrooms
1 jar (24oz.) spaghetti sauce or canned home-style tomatoes (yours)
2 eggs beaten
1 carton (15 oz.) ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce, spices and mushrooms.
2. In a large bowl, combine the eggs, ricotta cheese, 1 1/2 cups mozzarella cheese and parmesan cheese. Drain pasta; add to cheese mixture and stir until blended.
Ricotta cheese mixture.
3. Spoon a third of the meat sauce into a greased 13-in.x9-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce.
4. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before serving. ENJOY!!
Here is my Baked Ziti.
Cover you Ziti with cheese!
Oh, we eat half the Baked Ziti in one siting. That’s how good this is!!
This is a hearty entree for cold weather and family gratherings. Maybe you might have some left overs, but I doubt it! That is how good this dish is!
Prep: 20 min Cook: 20 min
Makes: 6 Servings
1/4 cup butter, cubed
1/2 cup flour
1 can (14.5 oz.) chicken broth
3/4 cup milk
2 1/2 cups cubed cooked pork
2 1/2 cups frozen broccoli-cauliflower blend
1 1/2 cups shredded cheddar cheese
1/2 tsp. salt and pepper
1 sheet frozen puff pastry, thawed
1 egg. lightly beaten
1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and peeper; heat through.
2. Transfer to a greased 11-in. x7-in. baking dish. On a lightly floured surface, roll pastry into an 11-in.x7-in. rectangle. Place over pork mixture. Brush with egg.
3. Bake, uncovered, at 425 degrees for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.
ENJOY!!
1 Tbsp. olive oil
2 Tbsp. butter
2 ears of corn, husked kernels cut from cobs or 1 can southwest corn
4 cloves garlic, chopper
2 large leeks, sliced
salt and pepper
1 cup peas, can or frozen
1/2 cup chicken stock or white wine
1 lb. extra wide egg noodles
1 cup heavy cream
2 lemons , zested ( 1 Tbsp.) and save the juice
2 cooked chicken breast, chopped
Parmigiano-Reggiano cheese
1. Bring a large pot water to a boil for the pasta. In a large skillet, heat the oil, one turn of the pan, over medium high. Melt the butter into oil, the add the corn, leaks and garlic; season with salt and pepper. Cook, stirring often, until the leeks soften, about 5 minutes.
2. Add the peas and chicken, stir in the stock or wine and reduce the heat to medium low.
3. Salt the boiling water, add pasta and cook to al dente; drain and transfer to large bowl.
4. In a small saucepan, bring cream, zest and juice to a low boil over medium heat, stirring occasionally; remove from heat.
5. In the large bowl, toss the pasta with the corn mixture, peas, chicken and the lemon mixture cream; season. Serve with the cheese. ENJOY!!
My Creamy Lemon Chicken
Recipes, Gardening ,and Fun Projects to make. all homemade!
Fun Recipes to make and enjoy!! 