Search This Blog

Loading...

Sunday, July 06, 2014

Ramen Noodles An easy add in for recipes

Instant lamian noodles
Instant lamian noodles (Photo credit: Wikipedia)
Ramen noodles are a quick and convenient college dorm staple but they are also handy to have on any tight budget and are wonderful to add to existing recipes you may have. The seasoning packet is full of sodium, but you can still use the noodles in your own recipes and the key thing to remember here is anywhere any noodle can be used Ramen can be used. The other key thing to remember is creativity is a plus.


Here are some awesome quick recipes and suggestions using Ramen noodles:

Worlds fastest chicken noodle soup: Prepare Ramen noodles according to package instructions but instead of adding the noodles as they arrive in the package, break them up so that they are bite sized and cook accordingly. Add in 1 cup of cubed cooked chicken. This can be canned, or come from a rotisserie style cooked chicken or from left overs. Add in one cup of cooked and diced carrots. Fast and easy!

Add cooked Ramen to sauteed onion and  Bok Choy, or Collard Greens, Kale(your choice). Toss in a handful of baby Portobello mushrooms, a dash or two of red pepper flakes, and soy sauce and yum!

Cheesy Ramen- cook noodles and add in a few tablespoons of half and half, a pat or two of butter and any type of cheese you love.

Soup extender- any soup you are making will go further and still taste great just by adding in some Ramen to the mix. I always like to break it into small pieces.

Ramen Spaghetti- Ramen is a noodle like any other and as such can be used to replace spaghetti noodles, add sauce, meatballs and enjoy!


Wednesday, November 27, 2013

Turkey Purlieu

The Turkey Is Done
The Turkey Is Done (Photo credit: Wikipedia)

Leftovers? This should take care of some of it..
 
Ingredients:
Remove all remaining meat from your cooked turkey. Aim for at least 4 cups of shredded turkey meat.
4 cups of cooked rice
1 bag of frozen peas and carrots (or any frozen veggie you like)
1- 32 fl. oz box turkey stock/broth (you can substitute this with chicken stock)
1 medium onion diced
1- 2 tsp. poultry seasoning
1 tsp. Ground sage
1 tsp. Rosemary



Instructions:
In a large dutch oven or stock pot add in chopped onions, seasonings, frozen vegetables and cover with just enough turkey stock/broth to cover vegetables. Simmer uncovered on stove until onions are softened and frozen veggies are tender. Liquid should have reduced a good deal by now. Add in cooked rice, heat again until there is no excess liquid. Take off heat and set aside a few minutes.
Enhanced by Zemanta

Friday, May 31, 2013

Homemade Hot Wings

Hot Wings
Hot Wings! (Photo credit: sausagekingofseattle)
Ingredients:
Chicken drumettes/wings (this recipe should accommodate up to 15 pieces)
1 tablespoon of any seasoned salt you have
1 tsp. Cayenne pepper (optional if you like hot wings to be extra “hot”)
1 bottle pepper sauce
1 tbs Low sodium Soy Sauce
1 tbs Worcestershire sauce
½ stick margarine or butter melted

Instructions:
There are several ways to cook your chicken pieces, some prefer to cook drumettes/wings in oven until cooked through, some like to grill the drumettes/wings, and others like to fry them in a pan first to get them crispy. It's really your choice as to how you cook the drumettes/wings.
Before cooking drumettes you may want to place them the night before in a large plastic bag and marinade them in the dry seasonings overnight in the refrigerator. If you want to fry your drumettes, cover thoroughly in seasoning and then coat in flour. Fry until crispy and set aside on a platter with paper towel to drain.
In a separate bowl, mix together melt margarine, pepper sauce, Soy sauce and Worcestershire sauce. Add in drumettes/wings and toss to coat, remove from the mixture and place on a platter once they are coated. Serve with Ranch or Blue Cheese dressing, or Honey Mustard Sauce.
Enhanced by Zemanta

Saturday, May 18, 2013

Zesty lemon garlic Chicken

Ginger chicken (3168342551)
Ginger chicken (3168342551) (Photo credit: Wikipedia)

Ingredients:

4 garlic large, halved
2 tablespoons of soy sauce
1 teaspoon hot pepper sauce
1 cup low salt chicken broth
1 cup lemon juice fresh
1 teaspoon lemon peels grated
1 cup lemon marmalade
1/4 cup Catalina salad dressing
1 tablespoon brown spicy mustard
3 pounds of cut up chicken

Instructions:

Combine garlic, soy sauce, hot pepper sauce, broth, orange and lemon juices, grated lemon, lemon marmalade, Catalina salad dressing and mustard in a food processor and purée. *You can also use a blender or Ninja for this . Pour this mixture over chicken cover, refrigerate for anywhere from 6 to 12 hours. Drain chicken from juices and marinate and place in roasting pan. Bake in preheated 350° F oven for 30 minutes. Remove from oven and grill over low-heat coals, basting with marinade and turning frequently for about 30 minutes or until cooked through.
For a tropical twist try changing out lemon based ingredients with orange and pineapple.


Enhanced by Zemanta

Monday, April 15, 2013

Beef Stroganoff using Carne Picada

Anyone taking a look at this recipe blog will know immediately I love to use Carne Picada at every turn. Just like ground beef, Carne Picada is so versatile in so many recipes! One of my family's favorites of course is simple Carne Picade Beef Stroganoff, ready in 30 minutes and gone in a lot less time. He's a simple recipe for your family, and it easily feeds 4-6 people.
Beef Stroganoff using Carne Picada

Ingredients:
One package of Carne Picada
3 cups sliced mushrooms
1 onion diced
2 beef bouillon cubes
2-3 tablespoons of Soy sauce
2 tablespoons of Worcestershire sauce
salt and pepper to taste
(1) 13.25 ounce package of your favorite noodles
1 large can of cream of mushroom soup

In large skillet brown Carne Picada, Onions and mushrooms. Add in bouillon cubes, Soy sauce,Worcestershire sauce, salt and pepper. Add in 1/2 cup of water and simmer for about ten minutes. Add in large can of cream of mushroom soup and heat through.
In large Dutch oven or stock pot, prepare pasta according to package directions and strain. Either mix all together with Carne Picada or spoon beef mixture over Pasta, either way, its a quick and easy meal your family will love.

Tuesday, March 05, 2013

Carne Picada recipes

Carne Picada


Pepper steak using Carne Picada
The economy is tight, and fixing foods we love on a budget is key to having money left over every month. Carne Picada is thin strips of beef and used frequently in Mexican style dishes. However, it is so versatile you can often use it for many dishes. It comes already cut and is relatively inexpensive compared to other cuts of beef. See the recipe link for this dish at the bottom of this article.

Carne Picada Chili
One of the most popular ways to cook and use Carne Picada is in chili. The meaty thin strips are a great replacement for ground beef. Carne Picada has less fat in it when browned and as such is a little healthier than traditional ground beef as well. For this chili recipe, see the link at the bottom of this article.

Carne Picada with brown and wild rice
What is Carne Picada? Well simply put it is shredded beef. What makes it easy to cook with is it is relatively low in fat, thinly sliced and can be used in a wide variety of different recipes. It is also budget friendly and convenient. You will see Carne Picada used in sandwiches, tacos, beef burritos, soups, and in this case, as a stir fry. Carne Picada is easy to find in the meat section of any grocery store. For the recipe please see link below.

Mexican Beef Salad
This simple recipe shows you have to make a delicious Mexican beef salad using Carne Picada. This is the perfect salad to have when the summer months roll around and can also be changed around easily to suit your taste. The simple recipe is below.


Tuesday, February 05, 2013

Grand Daddy's Salmon Stew

Canned Alaskan Salmon
Canned Alaskan Salmon (Photo credit: cookbookman17)

This recipe was provided to me a long time ago as a young girl by my grandfather who had a hankerin' for Salmon stew. I did not know how to make it, but I was eager to learn. He told me this was the way he liked to have his Salmon stew and so I share it with you.

Old Bay Seasoning
Old Bay Seasoning (Photo credit: Wikipedia)
Ingredients:
1 cup of finely diced celery
½ cup finely diced onion
4 tablespoons of margarine
1 large can diced tomatoes
1 large can of Pink salmon
1 large can tomato sauce
2 cups small diced cooked potatoes
1 ½ cups whole kernel corn
Pepper (to taste)
Salt (to taste)
1 ½ teaspoon Old Bay Seasoning
2-3 tablespoons of Worcestershire sauce

Instructions:
Peel and dice enough potatoes for this recipe, this will depend on size of potatoes used but two large Russets should be enough. Place diced raw potatoes in water and boil until fork tender but still firm.
Once cooked drain and set aside.
In a large dutch oven sized pot sautee onion and celery until onions and celery are soft. Add diced tomatoes, tomato sauce, Old Bay seasoning, corn and salmon and slowly heat through. Once well heated through add drained diced potatoes. Stir and serve with Corn bread or Salmon Croquettes.
Tips: You can also add Shrimp to this recipe and you can also substitute two cups of par boiled cooked rice for the potatoes.  

Enhanced by Zemanta

Wednesday, November 14, 2012

Selecting and Preparing your first Thanksgiving turkey

English: A Thanksgiving turkey that had been s...
English: A Thanksgiving turkey that had been soaked for 10 hours in a brine of water, salt, brown sugar, cut and squeezed lemons and oranges, and chopped onion. Roasted in the oven in a roasting

 

Buying the turkey
One of the first things you'll need to do when you decide to host Thanksgiving at your home is buy the turkey. Knowing what size turkey to buy for the amount of guests you'll be having is key. A good rule of thumb is to allow for about ¾ to one pound of turkey per guest. Now, it is important to remember that most turkey's have a pound or two of giblets, the neck, and fluid that you'll need to factor in, along with some shrinkage from cooking. Subtract a few pounds from the weight of the turkey when you purchase because of those factors. In essence, a 20 pound turkey should feed 8 guests well.

Preparing the turkey
When preparing your turkey for the oven, you'll need to do a few things. Don't just pop it into the oven without doing a full body cavity search. I know this sounds like you're frisking your turkey for shop lifting but the truth is, there is usually packages of giblets, the neck, etc. Be sure to check both ends of the turkey, not just the torso cavity. The neck in is usually hiding a few surprises too. If you like you can remove the wings from the turkey and use them for stock with your giblet gravy, however, if you don't have the time, you can simply tuck them in under your bird. This prevents the tips from burning later.

Basting the turkey
Give your bird a nice butter basting all over the breast portion and legs. If you wish to use herbed butter, add ½ tsp each of rosemary, sage, parsley, pepper, 2 tbs of Soy sauce to the butter as you melt it. One stick of unsalted butter or margarine should be enough for the basting of your turkey, be sure to use all of the butter mixture. Once you have basted the turkey discard any leftover butter.

Roasting the turkey
In an oven preheated to 325 degrees you'll want to place your turkey on the lower rack of the oven in a roasting pan. Turkeys that do not have stuffing inside of them and weigh between 20 to 24 lbs take about 5 ½ to 6 hours to cook. Check your turkey every so often during the last 3 hours of roasting to make sure the top is not over browning. If you see that the turkey is darkening too quickly, place tin foil loosely over the top of the breast and return to oven. If this is your first time roasting a turkey, you'll do well to invest in a meat thermometer. Insert the meat thermometer into the thickest part of the turkey breast and if the temperature has reached 185 degrees your turkey is done.

Serving the turkey
Once the turkey has finished roasting, remove the turkey from the oven and place on a protected surface. If your turkey was in a roasting pan, place the lid back on the pan and allow the turkey to sit for about 20 minutes undisturbed. This allows for all the juices to redistribute back into the meat of the turkey and will assure your turkey is moist and delicious. If you don't have a roasting pan lid, simply seal the turkey in the pan using foil and crimp along the edges. Your turkey will be moist and juicy.

Enhanced by Zemanta

Tuesday, October 23, 2012

Apple Walnut Spice Cake

Coffee cakes are typically flavored with cinna...
Coffee cakes are typically flavored with cinnamon, nuts, and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. They do not typically include coffee as an ingredient, but are so-called because they are often served as an accompaniment to coffee. (Photo credit: Wikipedia)


Things You'll Need:
4 eggs

2 cups of sugar
1 & 1/4 cups of vegetable oil
1/2 tbsp Vanilla extract
1 tsp nutmeg
2 tsp cinnamon
1/2 tsp Allspice (spice)
1/4 tsp Ground clove
2 cups grated apple
1/2 cups of golden raisins
1/2 cup of crushed walnuts
2 cups of self rising flour
1- 9 X 13 inch  baking pan


Preheat your oven to 350 degrees. Make sure that your oven's rack is placed in the center.

In a large bowl, combine eggs, oil, sugar, vanilla extract until well blended. You can use a hand mixer, or you can effectively stir this by hand. If by hand, in a separate smaller bowl, mix eggs together thoroughly and then add to the rest of the above list.

Add grated apples, raisins, nuts, and spices to the batter mix and again, mix with your blended well. You want all the ingredients well incorporated into the batter. Your batter should be thick.

Pour into your pan 9 X 13 inch pan and bake for 35 minutes. Tooth pick inserted in the center that comes out clean is the indicator that it is cooked. If not, continue checking at 5 minute intervals using a fresh toothpick every time. This prevents it from burning.
Tip: This cake tastes wonderful when served warm with a scoop of Vanilla ice cream on top, try it, you'll love it.
 

Enhanced by Zemanta

Saturday, October 20, 2012

Halloween Beverages for you to try

Halloween-party
Halloween-party (Photo credit: Wikipedia)
It's that time of year again, and Adults and children alike enjoy Halloween, and Halloween parties. While these recipes aren't southern, they are simple and delicious and were offered by a friend to help make your Halloween experience a wonderful one. 
Try these:

Midnight Punch
Looking for a delightfully tasty and dark beverage for your Halloween party? Or maybe you just love a good punch to get you into the mood. This beverage has loads of flavor and will have your guests grinning from ear to ear, and we all know how much Dracula like's too smile..see the recipe below..


Witches Brew
If you love herbal drinks and teas, then you will no doubt enjoy these wonder brews and mixes that use all natural ingredients and each have a wonderful healthy effect on your body. These tea combinations are great recipes for you to try. See the recipes below for how to make wonderful herbal concoctions:

Midnight Punch
Witches Brew

Party anyone?

Halloween will be here and your neighborhood will be host to possibly hundreds of little princesses, Spidermen, Batmen and more. One way to insure that every one has a safe and fun Halloween experience is to have a Halloween party that will be fun for young and old alike. Part of the fun can be in the creativity used to come up with a party that will serve up plenty of tasty food, and fun activities. If you are planning a party this year for your adult and young Halloween enthusiasts, See:
How to have a great Halloween Party


For paranormal information and news see: That Paranormal Blog
Enhanced by Zemanta

Wednesday, October 17, 2012

Southern Coconut Pound Cake

Southern Coconut Pound Cake 


Southern life is all about family, love and sharing good things. Grandmothers were the best cooks and their love was in everything they cooked, or baked. This old southern style family heirloom recipe was thought lost forever when in a twist of fate was discovered in an old moving box. Southerners are known for their Coconut Pound Cake. This wonderful recipe now can bring a little southern comfort to your family, and can be served
for years to come for any special occasion from holidays, weddings, birthdays and more. Think of the love you can show in this recipe when you serve it to your family!

PREHEAT OVEN TO 300 DEGREES

GREASE ONE 10" TUBE PAN

INGREDIENTS:

  1. 6 eggs
  2. 1 cup shortening
  3. 1/2 cup regular margarine
  4. 3 cups white sugar
  5. 1/2 tsp. almond extract
  6. 1/2 tsp. coconut extract
  7. 3 cups sifted cake flour
  8. 1 cup of whole milk
  9. 2 cups grated fresh, flaked bagged coconut
Step 1
Separate eggs placing whites in one large bowl and yolks in another bowl. Let egg whites arrive at room temperature, usually about 1 hour.
Step 2
Once eggs are room temperature, beat egg yolks together with shortening, and margarine until well blended. Gradually add sugar beating until light and fluffy. Finally add extracts and blend one final time until all are mixed well.
Step 3
In separate bowl, on low speed with mixer blades cleaned, mix 1/4 cup flour, alternate with 1/3 cup increments of milk beginning and ending with the flour. Add coconut until well blended.
Step 4
With a mixer that has been thoroughly cleaned with no trace of margarine or oils from previous mixing, go to bowl with egg whites and beat until stiff peaks form. With a rubber spatula gently fold into batter until well combined. Do not over stir.
Step 5
Gently turn into greased 10 inch tube pan. Bake 2 hours until toothpick poked in center of cake comes out clean. Cool in pan or on a wire rack.
Step 6
Any frosting will work on this yummy cake, however white vanilla frosting is divine. Simply frost cake generously and sprinkle coconut over the top. This cake is a wonderful treat during the holidays, but you may get requests all the time for the old time family heirloom recipe.
For more on Southern cuisine and products check this link:
Recipes from a Southern Kitchen

Tuesday, October 09, 2012

Pumpkin Pie Pancakes

English: A can of pureed pumpkin made by One-Pie.
English: A can of pureed pumpkin made by One-Pie. (Photo credit: Wikipedia)

Looking for a great Halloween breakfast for your child to get them in the mood for the night ahead? Think no further with these yummy pumpkin pancakes. Filled with yummy golden raisins and just the right amount of pumpkin flavor your kids will love this hauntingly delicious breakfast. Here's the easy recipe.














Ingredients:
    1. 2 cups all-purpose flour

    2. 2 tablespoons brown sugar

    3. 2 teaspoons baking powder

    4. 1 teaspoon ground cinnamon

    5. 1/2 teaspoon salt

    6. 1/2 teaspoon pumpkin spice

    7. 1/2 teaspoon ground nutmeg

    8. ½ cup of golden raisins

    9. 2 cups milk

    10. 1/2 cup canned pumpkin

    11. 1 lightly beaten egg

    12. 2 tablespoons oil

Instructions:

In a large bowl, mix all of the dry ingredients including the raisins. In a smaller bowl, mix together the milk, pumpkin, egg and oil fold wet ingredients into the dry ingredients and stir just until well incorporated.
Using a soup ladle or ¼ cup measuring cup, pour onto a hot pan coated with melted butter or cooking spray; pancakes are ready to turn when you see bubbles on the pancake. Flip and continue cooking until pancake feels firm with spatula.   
 
 
Tip: You can add a little orange food coloring to the pumpkin pancake batter to make the pancakes look like pumpkins. Use banana slices and brown raisins for the eyes and teeth for an irresistible breakfast for your little trick-or-treaters.
Enhanced by Zemanta

Tuesday, September 25, 2012

How to make homemade Chili Con carne


Chili Con carne

The weather is slowly changing and as the weather starts to cool down we start looking for recipes that will warm us up. Chili is just the perfect thing for those chilly evenings. Here is a simple recipe that will feed a whole family.

Ingredients:

1 package carne picada
1 lb. Ground beef
1 medium onion diced
1 green bell pepper chopped
1-2 cups of mushroom chopped
½ teaspoon of red pepper flakes
1 ½ packets of McCormicks chili seasoning
2 tablespoons of Soy sauce
2 tablespoons of Worcestershire sauce
1 15 ounce can diced tomatoes
1 15 ounce can of crushed tomatoes
2 cans of kidney beans



Instructions:
In a large dutch oven or fry pan, brown carne picada meat and ground beef. Add in onions, mushrooms and bell peppers and continue to cook until vegetables have softened. Add in seasonings, Soy and Worcestershire sauce, diced tomatoes, crushed tomatoes, and kidney beans. Stir well and simmer for an additional 15 minutes.
Serving suggestions: To feed a really big crowd serve over rice with cornbread.
Enhanced by Zemanta

Tuesday, September 18, 2012

Cheesy Pumpkin Soup

English: A bowl of pumpkin cream soup ‪中文(繁體)â...English: A bowl of pumpkin cream soup ‪中文(繁體)‬: 一碗南瓜奶油湯 Español: Un ramequin con sopa de calabaza cremosa. (Photo credit: Wikipedia)

If you're trying to think of some recipes for the cooler Fall weather that will be coming, you've got to try your hand at making homemade pumpkin soup. Tasty, satisfying and don't forget good for you, this recipe will probably make it to your Thanksgiving table as well. Here's the recipe below.

Ingredients:
  • 1 tablespoon butter
  • ½ tablespoon flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • pinch of Nutmeg
  • 3 cups chicken broth
  • 3 cups pureed cooked pumpkin
  • ½ cup cooked bacon
  • 1 cup shredded sharp cheese
Instructions:

The first thing you'll want to do is know how to correctly bake fresh pumpkin. While you can use the canned variety, fresh pumpkin is easy to make and tastes better. Use a glass baking dish or large roasting pan if you have to, but be aware you make have to adjust and lengthen your cooking time.
  • Cut open pumpkin and remove all the seeds. You can cut the pumpkin into wedges and place face down in a baking dish with about 1 inch of water. Bake at 450 anywhere from 45 minutes to an hour. It will depend on your stove. The pumpkin is done when you can pierce the skin with a fork.
  • Scoop cooked pumpkin from it's skin and place into a bowl and puree until it is creamy. Set aside.
  • In a skillet, melt butter and lightly brown flour. Add in chicken broth and stir until it is thickened. Add in pureed pumpkin and continue to heat through. Add seasonings, cheese and bacon pieces or bits.
  • Serve with toasted Rye bread, and hot spiced tea for a warm and satisfying dinner.
Enhanced by Zemanta

Sunday, September 16, 2012

Pepper steak using Carne Picada

Bell pepper, onions, and mushrooms stir fryBell pepper, onions, and mushrooms stir fry (Photo credit: Dawn Gagnon)
Sauteed vegetables

One of my families favorite meals is my inexpensive and simple Pepper steak. Using Carne Picada eliminates the need for cutting strips of steak up and the whole meal can be cooked quickly with little fuss or muss.

Ingredients:
1 package of Carne Picada
1/4 teaspoon ground black pepper,
1/2 teaspoon of salt
1/2 teaspoon red pepper flakes
2 tablespoons of Soy sauce
1 tablespoon Worcestershire sauce
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 medium onion
1 cup of cream of mushroom soup

  • Brown one package of Carne Picada. Season with 1/4 teaspoon ground black pepper, 1/2 teaspoon of salt, 1/2 teaspoon red pepper flakes, 2 tablespoons of Soy sauce, 1 tablespoon Worcestershire sauce. Stir often to assure meat separates and doesn't stick together. Remove meat and its juices into a casserole dish or any vessel that can hold all of the cooked meat. 
  • Add in bell peppers, and onion and saute until all vegetables are tender. Add meat back to the pan and simmer for a few minutes. Add in 1 cup of cream of mushroom soup and one cup of beef broth stir until well mixed and heat thoroughly.

Serve over rice, linguine, mashed potatoes.


Enhanced by Zemanta

Wednesday, September 12, 2012

Mexican style chicken tortilla soup

Mexican style chicken tortilla soup
I didn't have black beans for this soup, so I improvised using butter beans :P

Serves 6-8

Ingredients:

2 packages of skinless boneless chicken
(this can be thighs or breasts)
1 15 ounce can of crush tomato sauce
1 can of black beans
4 stalks of celery, diced
1 bag of frozen vegetables
1 box of low sodium chicken stock
1 ½ cups of chopped baby bella mushrooms
1 green bell pepper diced
1 small onion diced
1 tablespoon of ground cumin
1 tablespoon of cayenne pepper
3 tablespoons of worcestershire sauce
3 tablespoons of hot sauce
2 tablespoons of ground sage
2 tablespoons of cilantro

Instructions:

Note: This soup can be cooked in either a large stock pot or in a crock pot/slow cooker. These instructions are for using a slow cooker.

In slow cooker add all chicken, diced onion, celery, bell peppers, chicken stock and spices. Cook on high until the chicken is cooked through. Make sure half way through cooking that you have enough liquid in your crock pot. If need be, add additional cups of water.

Remove chicken pieces from the crock pot, leaving your crock pot on high setting. Cut cooked chicken pieces into cubes according to your preference. If you like a chunky soup cut them into larger pieces. Return to crock pot.

Add in crushed tomato sauce, canned black beans, and frozen mixed vegetables. Continue to cook for 2 hours. Until frozen vegetables are heated completely.
Garnish and serve with tortilla chips.

Thursday, August 23, 2012

Top five squash recipes

English: Cucurbita pepo (spaghetti squash). Lo...English: Cucurbita pepo (spaghetti squash). Location: Maui, Foodland Pukalani Français : Courge spaghetti. (Photo credit: Wikipedia)

Summer squash casserole
This simple side dish is great if you love yellow summer squash . It packs a big punch of flavor and is easy to prepare. Great as a take along casserole dish, or for a side with chicken or fish. The best part of this recipe is you can add to it any number of great ingredients to make it truly your own creation. See the link at the bottom of this article for the recipe.
Mashed Butternut squash
If you are looking for an alternative to regular mashed potatoes, Butternut squash can be a tasty change. Easy to prepare, and oh so easy to add wonderful flavors to, you will find a million different ways to serve this versatile side dish. Butternut squash is loaded with vitamin A and beta carotene. One cup contains around 13 net carbohydrates. For this tasty and comforting side dish recipe, see the link below.

Delicious baked Acorn squash
Thanksgiving is coming and there are no shortage of delicious recipes out there to try, one of the simplest yet tasty and healthy recipes out there is for baked Acorn squash. Acorn squash has a mild flavor that lends itself well to so many different recipes it is hard to think of the best way to serve it. This family favorite can be eaten as a dessert or baked plain and just part of one of the sides you serve during the holidays. For the out of this world recipe, see the link at the end of this article.

Roasted Butternut squash
Butternut squash is one of those wonderful foods that can be prepared sweet or savory and taste equally delicious. This recipe is a savory side dish packed with flavor, and it is a great side dish for a variety of meats especially pairing well with with roasted pork. Two medium to large sized Butternut squash will feed a family of five. Roast with other vegetables or as a side dish to ham, pork, chicken or turkey. You really can't go wrong with this one. For the complete recipe and instructions please find the link below.

Spaghetti squash with Parmesan cheese
Are you looking for a side dish that is tasty, cool and unexpected? Why not grab two Spaghetti squash from the produce section of your local grocery store and serve it? It's easy and if you are planning on using your oven, try it baked in the oven. The kids will love this unique side dish and you can even prepare it with traditional tomato sauce as you would with pasta. This dish is really easy too make, tasty and fun to eat as well. There's so many different ways to serve it, so experiment and find your perfect spaghetti side dish. See the Spaghetti squash recipe link below.

Related recipe links:
Enhanced by Zemanta

Monday, August 20, 2012

Top five slow cooker recipes

Ham hocks and mustard greens in slow cooker
Slow cookers are the best way to make large meals with the greatest amount of convenience. Whether its chicken, pot roast, ham, pork, it really doesn't matter, each comes out tender and delicious every time. Try these, my most viewed, most requested recipes:
  1. Southern style Chicken Purlieu
    Chicken and rice has always been great plate mates. Chicken Purlieu is an easy, tasty recipe that will satisfy a large family. There are many variations of this recipe and this one is mine. Using a slow cooker to prepare your chicken not only adds flavor, but makes the pieces nice and tender and easy to shred. See the recipe link below for this popular recipe.
  2. Ham bone soup
    Ham bone soup is essentially taking the leftover portion of a baked ham with the bone and cooking for a long period of time to boil the meat off of the bone. In this process you extract all remaining flavor from the bone and any remaining meat. One great way of doing this is with a 7 quart crock pot. See the recipe link below for this wonderful recipe.
  3. How to make your own pulled pork
    If you have a crock pot this is the easiest way to make pulled pork. There are a lot of variations on this recipe, but for those using a crock pot it's pretty goof proof. You can add a lot to this dish but for the basics, follow these simple instructions for a great southern meal. See the recipe link below for the instructions for this recipe. Great to bring to picnics and social gatherings too.
  4. Marry me pot roast
    Whether you're single and trying to rope in that man, or you want to make sure the one you have appreciates you, this recipe will do the trick. Simple and easy and oh so good smelling, you'll have anyone eating out of the palm of your hand with this meal. When it comes to the ultimate one pot wonder, this recipe is the ultimate favorite among many families. Please view the link for this recipe below.
  5. Homemade Chicken soup
    This recipe makes good use of a kitchen must have, the crock pot aka slow cooker. Using a few great short cuts you can have delicious homemade soup in no time and it is a great way to feed a large family, or to bring to a social gathering. Make up a large batch of this, freeze it, or take it to a friend that is under the weather. This recipe is so good it will make you want to be sick just to get to eat it. See the recipe link below.


Recipe links:
  1. Southern style Chicken Purlieu
  2. Ham bone soup
  3. How to make your own pulled pork
  4. Marry me pot roast

Wednesday, August 08, 2012

Spiced Buttered Apples

Granny smith appleGranny smith apple (Photo credit: Wikipedia)


If you're looking for a wonderful side dish to go with your pork chops or pork loin, you really can't go wrong with this side dish. Apples are a natural mate for pork and this recipe is so easy you'll be whipping it up in no time. Great for holidays too, and don't be afraid to sere it with your Christmas ham this year. This is a great recipe for topping ice cream too!

Ingredients:

    6 cups apples peeled and sliced (use apples like Granny Smith for best results)
    1/4 cup butter (you can use margarine)                                          
    1/4 cup white granulated sugar
    1/4 cup light brown sugar                                                 
    1 teaspoon ground  cinnamon
    1/4 teaspoon of nutmeg                                    

Instructions:

In a large skillet melt butter or margarine and add apple slices. Cook over medium heat in butter or margarine until apples are soft and translucent. Gently stir the apples and do not cook them so much that they become broken.  Add sugars, cinnamon and nutmeg. Mix until sugars dissolve . Serve hot.
Suggestions: This is tasty poured over ice cream. Add chopped nuts for a truly tasty treat.
This recipe can also be a wonderful base for the Upside Down Apple Pie Coffee Cake too.
Enhanced by Zemanta

Tuesday, July 31, 2012

Tropical carrot salad

A carrot salad(Photo credit: Wikipedia)


If you are looking for a lush little side dish that has the flavors of the tropics, you can not go wrong with the lovely carrot salad. Keep it simple but lush by soaking the raisins ahead of time and make sure to keep this one chilled until needed. It goes well with grilled fish, chicken, or Hawaiian burgers to complete a tropical themed lunch or dinner.

Ingredients:
  • 4 cups of shredded carrots
  • 1 15-ounce can pineapple tidbits in juice, drained and juice reserved
  • 1 cup golden raisins
  • 1 cup coconut flaked
  • 1 cup mayonnaise
  • 1 cup cashew nuts chopped
  • 1 teaspoon coconut extract

Instructions:
  • In a medium bowl, mix carrots, pineapple, raisins and coconut.
  • In a separate bowl, mix mayonnaise, coconut extract and 1 ½ tablespoons of the pineapple juice until blended. Drizzle mixture over carrot mixture and mix thoroughly making sure all of the carrots are well coated. Cover and refrigerate for about 2 hours.
  • Tip: If you are making a large batch of this carrot salad, consider freezing remaining pineapple juice in ice cube trays to use in drinks later.
  • Tip: Soak raisins in orange juice for a few hours prior to making this salad for a delicious extra layer of flavor. You can also soak them in some of left over pineapple juice.



Enhanced by Zemanta
Related Posts Plugin for WordPress, Blogger...

Infolinks In Text Ads

Fool Blogger