Can't find what you're looking for?

Hello! Welcome to my blog my fellow cooks, if you can't find what you're looking for through the pages, be sure to scroll down this site and check out the Labels on your left hand side. These labels can lead you to more specific lists. Let's eat y'all!

Search This Blog

Wednesday, October 21, 2020

Instant Pot Recipes: Coming Soon

Hello my friends, 

I received an Instant Pot for Christmas and have finally starting trying to use it. I am a diehard Crock Pot woman, but thought what the heck, maybe I can get the hang of this new gadget too. One thing I noticed and would have appreciated would have been a few recipes or even a recipe book just to get me started. The chart I did receive did give some info as to times vs weight vs food, but recipes no. 

So in the next few weeks I will be trying out recipes in my Instant Pot and sharing with you some of the results and any insights I gleam from this gadget. I love one pot wonder meals so this will be my primary focus and hopefully I can share some successes along the way and help you to avert any cooking calamity along the way too. So stay tuned, as I am heading in, wish me luck! :D

Tuesday, October 15, 2019

Chicken Lasagna

Chicken Lasagna
©Dawn Gagnon Photography 2019
Chicken Lasagna  is simple, yummy and one of the go to casseroles where you're trying to use those lasagna noodles you had left over from another recipe.

Now, here's the thing, about the chicken, in this recipe I boiled six chicken thighs and removed the bone and skin. However, you can take a number of short cuts by using rotisserie chicken (you need 4 to 5 cups of the chicken shredded) You can also use for a super fast fix, canned chicken strained.

I did it the old fashioned way but I also think the other two suggestions will be great as well. You can let me know.


Pre heat oven to 375 to 400 depending on whether you cook veggies or not
You'll need a 9X13 inch pan and tin foil

6 cooked chicken thighs with bone and skin removed, shredded or cut into chunks
6 oven ready lasagna noodles
2 small cans of cream of chicken soup, or cream of mushroom soup
3 cups chopped celery (if you're boiling your chicken you can cook with the chicken)
1-2s cup sliced mushrooms
Half of a large onion, diced or chopped
Ricotta cheese around 1 1/2 cups
2 cups of shredded sharp cheddar cheese
1 cup of Mozzarella Cheese shredded

1 tbs ground sage
1 -2 tablespoons of parsely
1 tbsp Rosemary
1/2 tsp white pepper
Salt to taste

In your 9 X 13 inch pan/baking dish add a little chicken stock from the boiled chicken to the bottom to coat. Add the lasagna noodles, you can go in any direction with them, and you'll need to adjust how many you use accordingly. Set aside.
In large pot or mixing bowl add your chicken, chopped veggies seasonings and soup and your sharp cheese.
Mix together thoroughly.
With a large spoon, scoop and distribute one layer on top of the first layer of noodles, making sure you cover them. Add dollops of Ricotta in an even distribution to the mixture. Add more shredded cheese if you like, what happens in your kitchen stays in your kitchen!

Add one more layer of noodles and repeat the same process. On the top add a generous layer of Mozzarella cheese, over with tin foil and bake for around a half hour or so. You'll know its done when you can cut through the layers with a knife easily and the noodles on the bottom of the pan feel soft.

You can add other veggies to this recipe including zucchini, broccoli, spinach, kale..use your imagination!

Thursday, November 08, 2018

Top Thanksgiving Recipes For A Successful Holiday Meal

We all strive to have the best holiday memories with our friends and family. We all know food and fun make for the best memories and it all starts with that great meal at Thanksgiving. With that being said, I have comprised some of my best recipes in this one post for you to try and enjoy. Some are traditional but as always I have to add my own touch to make it truly a great list to pass on to you my readers! Enjoy!
Roasted Turkey
Photography by Dawn Gagnon 2015

Let's talk Turkey....
Want a great turkey? It all starts with selecting the best Turkey, read these easy guidelines to get yourself on your way to hosting a great meal, either for just the two of you, or the whole family! Check out this link for all you need to know: click -> Selecting Your Turkey for Thanksgiving.

A toast to the roast!
If you are even a little confused about how to roast a Turkey, remember to give yourself plenty of practice time. One thing I suggest to those just beginning is to purchase 2 turkeys and roast one in advance.  Follow the directions and see if they worked out perfectly for you, if not, maybe this post will help you do it right. click -> Roasting that Ideal Thanksgiving Turkey

Its all gravy after that...
Now we all know you can't have Thanksgiving without gravy right? I call this one easy Giblet gravy, because it is goof proof and tastes so good you'll be putting it on everything, for days!!!  Whether you're making mashed potatoes as a side, having stuffing, or rice this gravy is a winner and you don't have to have any skills other than boiling water to make it, but oh will it ever be good! Here's the recipe:click ->   Easy Giblet Gravy

Twice as nice with Rice...
Ok, so we have the Turkey, and now the gravy, so what makes an ideal partner in culinary crime? Rice of course! But so many people have so much trouble with rice coming out right and I seriously think some of you are just plain over thinking it, Its easy peasy and this is the fool proof, goof proof way to make a slamming pot of rice like a boss! See: How to make that perfect pot of rice.

String bean dreams
String bean casserole is so easy to make and everyone loves it and it may be one of the more "healthier" options on the table. Not that anyone is going to care about healthy options right? Well, a few might. So this is not that recipe. Yes, stringbean casserole isn't the worst thing on the list but this version has some additional goodies to make it sumptuous and delectable. See:click ->   Delicious Stringbean Casserole

Squash the competition..
Ok so a lot of people "think" they don't like squash, but baked Acorn squash is to die for. Why? For on thing is it so versatile, it can be prepared either  savory or sweet and both are so good if one isn't a request the other one will be. Once you make this dish, try it with a big scoop of ice cream, some crushed pecans and a drizzle of Maple Syrup...oh..and "you're welcome.."  Recipe here:click ->   Baked Acorn Squash

Time to get "sauced"...
You know if you really want to serve cranberry jelly out of a tin can that is up to you, however, if you want to blow minds and have your guests eating out of your hand...well maybe not your hand that's a little messy...this recipe is the one, it takes plain old cranberry sauce to new levels as a cranberry chutney like no other. Check this out and give it a try: click ->  Cranberry Apple Chutney

The real Big Mac attack...
So we've pretty much got all the basics for a great meal but I think one more side is called for and here's a favorite. Baked Mac and Cheese.  What can be better than pasta and melted cheese, even if you make it wrong, its still probably going to be good right? Right! Try this one out and see if it does the job for your family this Thanksgiving:  click ->  How to Bake Mac and Cheese

Thanksgiving Dessert Links:

click -> Lemon Pie Dump Cake 
click -> Pumpkin Dessert Cake
click ->  Southern Style Peach Cobbler
click ->  Red Velvet Cake


Friday, July 07, 2017

Lemon Pie Dump Cake

Dump Cake
©Dawn Gagnon Photography 2017

No eggs, no oil? No worries!

If you are looking for a yummy quick dessert cake you can whip up in little time with little ingredients any dump cake is a good option. Using only two ingredients how can you possibly go wrong?

These cakes are simple and budget friendly! Using any cake mix will do but for this particular dump cake I suggest white cake mix or yellow. You can also buy lemon flavored cake mixes if you want to go over the  moon with the lemon flavor. Chances are though, this will give you plenty of lemon flavor for your fix.

Because there are few ingredients involved you may want to use a smaller baking dish than a 9 X 13 inch. A 9 inch pie dish or an 8 by 11 inch glass baking dish is perfect. The cake in the photo was baked in an 8 by 11 inch baking dish.

What you will need:

1 white or yellow cake mix-any brand
1 to 2 large cans of lemon pie filling
non stick cooking spray
large bowl
preheated oven to 350 degrees

In a large bowl mix thoroughly one package of cake mix and (1) can of lemon pie filling.  The second can is used for a topping if you want and this is entirely optional. You can go with icing if you like instead. Either will be yummy!

The batter will be more of a wet dough consistency but this is fine.
In your glass dish, spray it with non stick cooking spray and with a spatula gently dump your cake dough mixture into the dish.

Spread the dough mixture out from side to side, corner to corner. You can use a metal spatula with a little cooking spray on the bottom side to help spread the dough. If it doesnt look pretty don't worry, it will level off and flatten as it bakes.

Place cake into a preheated 350 degree oven and bake. I keep an eye on the oven after 20 minutes and check it off and on every ten minutes or so until the top is slightly golden and a butter knife inserted in the middle comes out clean.

This type of cake is very moist and a tad, "gooey" but so good. Let cool and add the second can of lemon pie filling for a topping on the cake or prepare a simple icing, or simply eat it as is. Enjoy!!
Here's another photo of the cake for you.

Lemon Cake
©Dawn Gagnon Photography 2017

Thursday, December 01, 2016

A complete Thanksgiving Menu

Thanksgiving Turkey

The Main Dish
How to roast the ideal Thanksgiving turkey
Thanksgiving  is a wonderful time of year to show our thanks to everyone in our family and in our lives. Having the ability to create a large delicious feast that  reminds us of how fortunate we are is a great way to Illustrate the point. We all know the Thanksgiving Turkey is the star of the show on Thanksgiving, and it is important that this  delicious centerpiece be cooked to perfection. For instructions on the ideal Thanksgiving turkey see: How to roast the ideal Thanksgiving turkey.

Side dishes 

Southern Corn Pudding
One old time side dish that dates back far in southern cuisine history is Corn Pudding. Corn Pudding, (aka Puddin' Corn, Corn Pudding, Hoppy Glop, Corn Mash, Country Pudding) is a gelatinous food product made from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients, typically used as a food staple in rural communities in the southeastern parts of the United States. South Carolina loves these home style rich side dishes and each South Carolinian will have their own recipe.
For this recipe, see: Southern Corn Pudding

Savory baked sweet potatoes
.When we think "Sweet potatoes" we generally think of Thanksgiving, canned Yams, and Sweet potato casserole. However, this delicious savory version has only a hint of sweetness, but at the same time makes a great side dish at Thanksgiving as well.
For the recipe, see: Savory baked sweet potatoes.

Rice and gravy
Rice is often reported by cooks as being one of the most difficult side dishes to prepare. It is actually quite simple once you get the right rice to water ratio figured out and the right timing. Ideally speaking, having a good quality Dutch oven pot with a tight fitting lid makes a big difference. The heavier the lid the better too, but don't fret any pot with a well fitting lid will suffice. With Thanksgiving only days away it is a good idea to learn how to perfect this side dish. In South Carolina and other areas of the south, rice is often used instead of mashed potatoes for many meals including Thanksgiving. To learn how to perfect this recipe read these easy instructions and you will not fail. 
The way to cook rice is here: How to cook that perfect pot ofrice. 

If you have rice, you have got to have gravy, here's a gravy recipe that is a sure thingEasyGiblet Gravy.

Apple raisin cranberry chutney
Meals are a great way to pull the family together and enjoy delicious food, laughter and love.
This Chutney uses a lot of my favorite holiday ingredients together in a way that makes it a versatile side dish, chilled or served warm over ice cream you just can't beat it's distinctive holiday flavor. Get the recipe here: 
Apple raisin cranberry chutney.



How about something different like this: FruityTea Fizz?

Friday, November 25, 2016

Pumpkin Dessert Cake

Pumpkin Dessert Cheesecake

This dessert is absolutely delicious, great to serve for Thanksgiving and Christmas. It is not for the faint of heart and is not low carb or low calorie, or low anything. That being said, it is one of the most scrumptious desserts you will ever taste!

Things You'll Need:

1 cup of Shredded coconut
1 store bought yellow cake mix
4 jumbo sized eggs
(1) 16 oz. bag of confectioners sugar--yeah, I know..
2 Sticks of softened margarine
1 8 oz. package softened cream cheese
2 cups of pumpkin pie filling
2 tbsp. cinnamon
1 tsp. nutmeg
2 1/2 tbsp vanilla extract
1 cup of pecan halves (for garnish)  (optional)
1 cup of crushed pecans, you can also use walnuts
1 1/2 cups of golden raisins
1 glass (preferred) 9 X 13 inch baking dish

Step 1
Preheat oven to 375 degrees

In a large mixing type bowl, empty the contents of the cake mix. Add in 1 jumbo egg and one stick of the softened butter and mix on medium to high with a hand mixer. Once thoroughly blended, mixture should look like dough or be of dough like consistency. Press this mixture into your glass baking dish, being sure to cover the entire bottom of the dish. I use a drinking glass to roll across it to get it really uniform and flat. Take this dish and set in your refrigerator until needed.

Step 2
In same big mixing bowl, you will cream all of these ingredients together, softened cream cheese, confectioners sugar (all of it, yeah..I know), remaining stick of softened margarine, remaining 3 eggs, vanilla extract, mashed sweet potatoes, spices, 1 cup of shredded coconut, crushed pecans and raisins.

Step 3
Once all those ingredients are blended together it should look like typical cake batter. Poor this over the mixture that you previously placed in the glass baking dish in refrigerator. Try to level it out some so that it is evenly spread.

Step 4
Garnish the top with the pecan halves, and bake in your preheated oven for 50 minutes. Cake is done when no longer soupy and mix is firmly set. Start checking cake at 40 minutes and every 5 minutes thereafter depending on the accuracy of your oven.

Thursday, March 17, 2016

Roasted Pork Loin

Pork Tenderloin
©2016 Dawn Gagnon Photography
No matter how you slice it, roasted pork loin is a sure fire winner for supper. Imagine pork chops with all the delicious meat and no bones to contend with. Now some of you may say you like pork chops with bones and I have to admit I love a good pork chop as well. However, this juicy alternative will be great for Easter Dinner and if done right will be moist and flavorful for your table in no time.
The key is to roast low and slow and let it rest for about 15 minute out of the oven.

Here's my recipe:

What you'll need:

1 Roasting pan
Your choice of chopped veggies for roasting that will cover the bottom of the entire roasting pan
In the picture I used potatoes, carrots, onions, mushrooms, peppers, and celery.
2 large onions


1 packet of onion soup mix
Seasoned salt
Dried Rosemary
Soy sauce

Preheat oven to 350 degrees

Season pork loin with the following herbs and feel free to add to or eliminate the ones you don't like.
Seasonings I used were
3 Tablespoons of dried Rosemary
3 Tbsp dried garlic slices
1 teaspoon course ground black pepper (per side)
1 teaspoon of seasoned salt (per side)
red pepper flakes

The general idea is to coat the pork loin well on both sides. Sear the pork loin in a hot pan fat side down for a few minutes until you notice it is starting to get caramelized.  Turn over and sear the other side as well. Now for those that say not to sear your roasts, well that is up to you, for me I like to do it, it does not dry out the meat, and I say the caramelization adds flavor.
Once you have seared both sides get out your roasting pan and throw in whatever vegetables you want to cook with your roast. I roasted potatoes, carrots, mushrooms, onions, celery, and sweet peppers. Place your pork loin on top.

In the same pan you seared your pork loin, chop one large onion into large diced pieces, and add to the pan and cook in the drippings/fat from pork. If you need a little oil, add some canola oil. Once onions are softened add in a few cups of water and let the onions simmer briefly in the water. Add in red pepper flakes and onion soup packet and stir until dissolved. Pour this mixture over your Pork Loin and Vegetables.

Place in preheated oven and cook for about an hour and check. Make sure if there is not enough water to add a few cups.  In about an hour return and cover the roast in tin foil and continue to roast until the roast is firm to the touch and juices are clear when cut on the end.
Take out of the oven place tin foil back on and let rest.
Loin should be juicy and flavorful.

For a topping on your pork loin try sauteing Macintosh apples and onions in butter until apples are soft and onions are translucent. Apples taste yummy with pork!!

Tuesday, January 06, 2015

Whats for Supper? Baked Tilapia, Brown rice with Quinoa and mixed veggies

©Dawn Gagnon Photography

Yes Tilapia is a mild flavored fish. If you're not careful it can even be, well bland. However, it takes only the clever use of spices, coconut oil and roasted peppers and you've got a tasty delicate fish.
Throw in some brown rice mixed with Quinoa and sauteed vegetables and you've got a tasty restaurant quality meal.

Key things to remember, fish cooks fast, so don't be too far off from your oven. For most filets, seal in tin foil with all your spices, and any veggies you want to cook with the fish. I like using peppers to cook along with this fish they just add a little extra layer of flavor.

For spices I use a lot dried chives, Ms. Dash (trying to cut back on sodium) Rosemary & garlic, pepper, and coconut oil. Yes that is right I gently melt coconut oil and drizzle it over the filets before sealing in  tinfoil and baking. The coconut oil is just a layer of the unforeseen, and it gives a wonderful healthy flavor to the fish.

Monday, December 01, 2014

Wild and Brown Rice: Gluten free and Healthy

Lundenbergs Wild Blend RiceSure it may cost a little more, but now more than ever we are starting to realize just how much cheaper it is to try and stay healthy than it is to be sick. With that being said, let's talk about wild and brown rice.

What is brown rice? Brown rice is considered a whole grain. Brown rice only has the outermost hull removed.  It has a firmer texture than some other rices, not hard mind you, just more texture. It takes a little longer to cook and a little more water to get the job done. Don't let that stop you as the health benefits make it very worth your while.

 Now my favorite type of brown rice is when it is mixed with wild rice. To me the texture, nutty flavors, all work together beautifully and as stated before the health benefits are a plus.

If you are just trying brown rice or wild rice for the first time I'd recommend looking for a mix of the two and you can find some that have a variety of rice blends. I happen to love the brand pictured here in this post.

To cook this blend, simply warm up some olive oil in a sauce pan that can hold about 6 cups of water. Add the entire contents of package and gently warm until you start smelling a nutty aroma emitting from the pan. Add six cups of water and bring to a rapid boil uncovered for about ten minutes. Stir rice and reduce heat and cover. Do not disturb and check on the rice in 30 minutes or so.

It is done when you taste it and it is no longer hard but may still be firm. There may still be a small amount of water and if so simply drain it off. Add whatever additional flavors you like to this healthy alternative to white rice or potatoes. PS. Did I mention it is gluten free as well? Enjoy!

Friday, November 28, 2014

Let's Talk Turkey

Baked Turkey
©2015 Dawn Gagnon Photography

You know a lot of people seem to be really intimidated by roasting a turkey but it really isn't rocket science. One thing I would caution many people on is the use of brown paper bags to roast your turkey in. This method may be delicious, however be advised there are bonding agents and chemicals in the manufacture of brown paper bags, glues etc. that can be harmful to humans.

Paper mills don't follow FDA guidelines in their facilities because they are not selling consumable items and thus any number of contaminants can be mixed in and added to the paper pulp.Paper bags are not for human consumption so be forewarned.

That being said, turkey is easy to make and having one that is juicy all begins with picking out a good fresh turkey from the super market.
For a turkey to be moist it is important that you don't over cook. The next most important thing is to remember to let the turkey rest for about 1/2 hour before cutting. This gives the juices time to redistribute back into the meat.

If you like crispy skin do remember to add plenty of salt to the top of the turkey and this will make the skin crisp. This is also good to remember for chicken that you roast as well.
Follow the directions for roasting based on the weight or your turkey and remember to remove the inner package that usually contain the neck,heart, and liver.

 I have heard many a story where these were accidentally left in the turkey to roast. You'll also want to check both ends of the turkey before placing in the oven as well because some companies iwill put in gravy packets, etc in the neck end of the turkey as well as in the body cavity.

Wednesday, November 27, 2013

Turkey Purlieu

Roasted Turkey

Leftovers? This should take care of some of it..

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

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)

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

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)


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


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.

🙆  Recipes you'll also enjoy!

Chicken and Shrimp Gumbo
Pan fried Barbecue Chicken with potatoes
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

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

Click on each title for the recipe: 
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.

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.

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.

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)
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

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.
Side Note: The ideal bread to serve with Salmon Stew is delicious Cornbread, here's the recipe:
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.

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.
Other Cake Recipes for you:

Lemon Poppy Seed Cake
Upside Down Applie Pie Cake
Pecan Carrot cake

Enhanced by Zemanta

Saturday, October 20, 2012

Halloween Beverages for you to try

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. 

Enhanced by Zemanta

Wednesday, October 17, 2012

Southern Coconut Pound Cake

Coconut Pound Cake
Photograph by Dawn Gagnon

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!




  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.

Want low carb recipes? See : The Low Carb Kitchen
Related Posts Plugin for WordPress, Blogger...

Infolinks In Text Ads