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Archive for the ‘Entrée’ Category

I needed something differant and my pantry was low I had some thick cut pork chops in the refridgerater so I just sarted putting stuff on my lil cup thing that came with my braun hand blender I started with about a 1/4 cup Lea & Perrins White Wine Worcestershire sauce, the put in about a about 1 tsp of Garlic Powder, and 1/4 tsp each of thyme, rosemary, sage,  and some ground poultry seasoning and some dry mustard ran the hand blender the put in so oil maybe 1/4 cup  and some soy sauce about 1/4 to 1/2 cup…. tasted it thought hum needs something so I added 1 or 2 Tbs of maple syrup….

I put the 4 thick pork chops in a large zip lock bag…. poured the marinade over them sealed it up and massaged them to coat them well and put them in the fridge to wait for later to cook…. I have not cooked this yet os if it turns out to be a failure oh well I tried something new Huh… LOL

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  • 5 or 6 portions of Salmon
  • 1/4c. Soy Sauce
  • 1Tsp honey
  • Kirkland’s Herbed Seafood Rub

    Toasted Sesame seeds would be a nice addition to this… but I don’t have any so when I made this last night couldn’t use it 😦

    Have hot skillet with oil ready. Mix honey & soy sauce brush onto one side of salmon and then sprinkle lightly with seafood rub place in skillet seasoned side down then repeat, average cooking time about 10 minutes for thinker portion and about 8 minutes for thinner portion.

    I serve with a side of flavored wild and long grain rice, and green salad

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    There is some debate in my household as to the cooking method to this so I will mention both

    • 4 to 6 boneless skinless chicken breasts
    • Kirkland’s Sweet Mesquite Rub
    • cooking oil

    Rub breasts all over with seasoning have hot skillet ready with your choice of cooking oil fry till cooked or as my son proffers bake in hot (400 degrees) oven about 30 minutes (I found chicken dry and tough outside when baked.)

    I serve with seasoned oven roasted potatoes and a salad

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    • ½ bag (frozen) or 1 lb uncooked shrimp (fresh)
    • 1 tub sliced Mushrooms
    • 5 or 6 cloves garlic peeled and cut up
    • The juice of 1 lemon
    • 1 stick butter
    • ½ tsp oregano
    • ¼ tsp thyme

    Heat skillet melt butter add garlic cook till nice and brown add lemon juice then mushrooms, shrimp and herbs cook about 8 minutes. Serve over pasta Angel Hair is best but it is a matter of choice.

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    • 2 cups Dry Navy Beans
    • 6 cups Cold Water
    • 1 tsp Salt
    • 1 lbs Bacon Ends (poor quality ask butcher if you can’t find it)
    • 1 Medium Onion
    • 2 tsp Dry Mustard
    • 1/3 cup Brown Sugar firmly packed
    • 1/4 cup Dark Molasses

    Wash beans. Combine beans & cold water in large pot. Bring to boil; boil 2 minutes. Remove from heat let stand for 1 hour, or you can do as I do and soak the beans over night. Add Salt; simmer about 1 hour or until beans are tender. Drain, reserving 1 3/4c liquid, add water if needed to achieve 1 3/4c set aside. Cook bacon till crisp reserving some fat for later, crumble bacon set bacon aside, place beans into a backing dish or pot capable of going into the oven, mix mustard, bacon and some of the bacon fat, sugar & molasses into bean liquid; and pour over beans. Cover and bake at 300 degrees for 5 to 7 hours yes that is right I said 5 to 7 hours, add water if needed.

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    This is an “All Day” recipe; I find I need to put things on to cook by 3 pm to have dinner ready by 6 pm. I am having a hard time with writing this due to its a multi stage task.

    Also remove any excess fat from chicken and cut off tail if not done already.

    To make stock:

    • 1 Whole Chicken (skinned)
    • Water to cover chicken
    • 2 tsp salt
    • 2 to 3 Bay Leaves
    • 1 Large Onion cut in large pieces
    • Celery tops (save stalks for later)
    • Several garlic cloves
    • Rosemary
    • Thyme
    • Parsley

    To make Dumplings:

    • 2 1/2 cups Bisquick
    • 2/3 cups milk
    • 1 egg

    Directions, Mix Bisquick and milk until soft dough forms, Drop dough by spoonfuls onto stew or soup, cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

    To make meal:

    • 5 or 6 Sliced carrots
    • 1 medium Diced Onion
    • 4 or 5 stalks celery sliced
    • 1 tub sliced mushrooms
    • Salt to taste

    Start with 1 whole chicken I remove the skin If you have trouble with this buy a fryer precut and skinned place in large pot cover with water now, I am of the opinion you flavor the stock as you cook it so I add the seasonings at this point. Bring to boil and then simmer for 1 to 2 hours till chicken is falling off the bones, turn off heat, then take a colander lined with cheese cloth and drain into another pot saving the broth set chicken aside let cool so now you have chicken broth, now separate the chicken from the bones and return just the chicken meat to the broth (Discard the chicken bones & cooked veggies and seasonings from making the broth) add sliced carrots & celery diced onion more parsley bring back to boil and cook till vegetables are cooked and sliced mushrooms just before adding dumplings.

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    I created this recipes it was just one of those times I needed something new and so I started adding things and this is the result…. This makes enough to feed 3 teenagers two pre-teens and two adults (that is what I had at the time)

    • 6 larger skinless boneless chicken breast cut into bite sized pieces
    • 2 to 3 Tbs oil
    • 1/2 cup soy sauce
    • 1/4 cup brown sugar
    • 1 tsp garlic powder
    • 1 tsp ground mustard (may use less)
    • 1/2 ground ginger
    • 1 large package frozen vegetable’s mix of like broccoli, carrots cauliflower and Chinese peas

    Mix soy sauce sugar and spices in small bowl set aside, Heat pan till hot put chicken in pan let brown. Add soy sauce mixture cook till chicken is done. Then add vegetables heat till warmed through

    Serve with white rice

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