Black Jack Quesadilla

Black Jack Quesadilla

soft tortilla shells

black beans  (2 cans or follow my directions for homemade)

Monterrey jack cheese, shredded

pico or salsa (use your favorite or check out my recipe)

rotisserie chicken, shredded

fresh cilantro

cooking spray

It's Black Jack Quesadillas!  A blend of black beans, rotisserie chicken, Monterrey jack cheese, fresh salsa & cilantro.... mmmm.  So, these are a meal all by themselves, perfect along side chicken tortilla soup or an amazing appetizer too!  Who doesn't like a good quesadilla!

First, let's get all the ingredients ready.  After that, it's just like an assembly line as you pile it on your grilled tortilla!  Ok, lets talk beans!  For me, there is nothing like homemade black beans, they beat the canned ones hands down.  However, you can use canned and they will turn out just fine!  If you want to make your own....

Follow the directions on the back of the bag of beans.  You can soak all night or do the quick soak, which I usually opt for!  Add the proper amount of liquid for your beans, I like to mix half water and half chicken broth.  Then, while they are simmering, add a finally chopped medium onion, 3 cloves of minced garlic, 2 tsp cumin, 2 strips of bacon (whole & to be discarded), salt & pepper.  Also, a few shakes cayenne if you like it hot.  Now, let them do there thing according to your package.  In other words, you'll have to plan ahead several hours to have these ready to assemble with your quesadillas.  You will have plenty of beans this way, what you don't use for the quesadillas, can be served along side with rice!  Make sure and drain the portion for the quesadillas well, to keep them from getting the tortillas soggy.

Back to the other ingredients... shred your rotisserie chicken, prepare your salsa (recipe on this site) or open a jar, cut your fresh cilantro & get out the cheese!   Now, heat your skillet over med heat.  Spray cooking spray on one side on the tortilla and place the sprayed side down on the skillet. I like to add the cheese first, to ensure that it melts, followed by the chicken, black beans, salsa & cilantro.  

Then top with another sprayed tortilla shell.  Watch it close, flip carefully when ready.  I use a pizza cutter to cut it into the perfect size portions!

There you have it...Black Jack Quesadillas ready to serve! 

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Roasted Veggies - Our Fav Way to Cook 'Em!

Roasted Veggies 

                                                                                                                   

Vegetables:

choose & chop your favorites!

Herbs:

1/2 tsp thyme

1/2 tsp dill

1/2 tsp oregano

salt & pepper to taste

EVOO - extra virgin olive oil

1/4 - 1/2 cup 

A few Sunday's ago we all visited the home show.  That's right, I even got my husband & boys to go!  Truly, we had so much fun!  One of the highlights was a cooking show with a chef that was just excellent.  He made the comment, "roasting vegetables is the only way to eat them.  Try it & you'll never go back!"  Hmmm, I wondered about his comment until I tried it for myself.  Yep, he was right... we are hooked!  It's so easy, so fast & so delicious that even the boys crave them now.  It's amazing how all the flavors seem to brighten up, as they start to caramelize & brown on the roasting pan. Get ready, you'll be hooked!

So, choose your veggies!  You'll see 3 different assortment that I have above, but the sky is the limit!!!  Make sure to get your potatoes bite size, as root vegetables tend to take longer.  Don't forget to try sweet potatoes, they are my favorite. Well, I crave the cherry tomatoes (but they are the only item you have to time, as they start to burst).  With tomatoes,  I put them in for the last 8 - 10 minutes.... everything else can cook together. One last thought, onions always seem to add another great layer of flavor!

Simply preheat your oven to 425, then place all the veggies into a mixing bowl.  Now add the herbs & the EVOO, then get our hands into the bowl and toss with with your fingers.  The amount of herbs & EVOO is truly up to you!  It depends on how strong you like your flavor.  I chose 3 herbs that I think go great on veggies, but you could choose any you like.  Now, slide them out onto a large cookie sheet or roasting pan.  Finally, salt & pepper.  We really enjoy the taste of sea salt, especially on the tomatoes that are just about to burst open!

Place them in the oven for about 25 minutes or until tender.  After 10 minutes, use a spatula to turn the veggies & continue this process until done.  (I like to use a strong metal spatula, that will sharply flip the veggies keeping the skin of the potatoes in tact)  That's it!  You call when you think they are done & you can't go wrong.  Just make them as tender & as caramelized as you like.  Now, tell me if it's just the best way to eat vegetables! 

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Beef Stew Empanadas

Beef Stew Empanadas

1 recipe for Beef Stew.Or, any stew will do!

1 box Pillsbury ready made pie dough

1 egg, whipped

That's it!

When fall rounds the corner, soup is in the air!  So, you don't have to wonder if I already made a pot of Heart Beef Stew, because you know I did!  Then, I was wondering what to do with the leftovers when the thought "empanadas" came to mind.  I first had these yummy little beef stuffed pastries in Argentina, but they originated in Spain & Portugal.  Talk about a delightful way to take lunch on the go!

It's so very simple to use any leftover thick stew that you have to come up with your own version of Stew Empanadas too.  Simply drain off the left over liquid, reserving only the hearty part of the stew.  In this case, the beef, potatoes & carrots.  Then, coarsely mash the mixture with a potato masher & shred the beef if needed. Set aside.

Now, unroll your pastry & cut out circles.  You can get 7 circles out of a Pillsbury Pie Dough.  Place a spoonful of the minced stew in the center of the pastry round. Although you will be tempted to load it too full, be careful because you have to be able to seal it too.  Now, gently fold over the dough and press the edges firmly with the tongs of your fork.  Place on an ungreased cookie sheet. Continue until all the rounds are done, 14 in all if using my method. (note: you will be surprised to know that it only takes about one bowl of soup to do all the empanadas!)

Finally, lightly brush with and egg wash (just one whipped egg) and place into a 350 degree oven for 8 minutes.  Meanwhile, it's time to make the little leaves to go on top.  I wait to put them on until the empanadas are half way cooked, that way the dough under the leaf is also done.  Just cut small, thin, triangles out of the remaining dough.  Using your knife,  score the vein of the leaf pattern right in the center of the triangle. Then, use your fork to make the indents along the sides... very simple... no worries!

After the 8 minutes are up, remove from the oven, place the leaf in the middle of the pastry  & brush just the leaf with the egg wash.  Now, cook until the empanadas are golden brown.  It will take anywhere from 8-14 minutes, depending on your filling.  Viola... there you have it!  A fun and easy way to make two meals out of one, even making one fun lunch for the road!  These are also perfect for a football party or fall festival too.

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Trail Mix

Trail Mix

Here's Mine:

Dried Mangos

Dried Cherries

Chocolate Chips

Cheddar Chicks

Macadamia Nuts

Pretzels

Note: use any pretzel & any nut you like!  Try pistachios... yum!

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Chicken Broth 101

Chicken Broth 101

chicken -- see below

1 onion, quartered

3 garlic cloves, peeled

1 celery stalk, optional

2 bay leaves

1 tsp rosemary

1 tsp sage

Cavender's Greek Seasoning

S&P

"So, a whole chicken can be a little intimidating for sure!  I remember my first ever experience &  it happened when I was very young.  We lived on a farm when I was three & my father was very old-school.  We raised chickens... for dinner.  I can remember climbing up on the fence & peeking over at the tree stump & the axe.  It's true!  The truth is that once his head was gone, I was quite shocked as that chicken would run around the yard anyway.  Somehow, I've never forgot that picture and was not real excited about chicken for years to follow.  Well, I did overcome that memory, though I'm thankful we no longer have to pluck feathers!

There is nothing like the broth that comes from boiling your own chicken!  I can make three meals, very inexpensively, from just picking up a big pack of split bone-in breasts.  For example, I can boil the chicken one night to make Country Style Potato soup.  Then, save the chicken for Summer Quiche one night & Chicken Pot Pie the next.  Chicken with bone-in is so much cheaper and it comes off the bone in a snap.

Now, you can buy a pack of split breasts with skin on & bone in.  Or, you can purchase a whole chicken cut up... much cheaper.  You could even simply buy a whole chicken, just make sure to remove anything in the cavity, and that is the cheapest.  Just discard the part you don't like, but use it to make the broth & pitch it later.  What you cannot do is buy boneless skinless breast to make broth.... you needs the bones for the broth to be good, sorry!

So, it's very easy to make your own broth & very rewarding results will follow.  

Here goes:

1.   Wash your chicken, at least that's what "they" say we should do. 

2. Place the chicken in a stock pot & cover with water by at least 1 to 2 inches.  

3. Now, add the onion, garlic, celery (optional, as I don't' like it much), bay leaves, sage, rosemary, S & P.  I also add Cavender's Greek Seasoning , which I think is the perfect compliment to chicken recipes.  You can leave it off, but it's a great pairing & can be found right with the spices in most all groceries.  If you want to be fancy, you can add a fresh herb bouquet instead of dried.  Just gather fresh sage, rosemary & other herbs of your choice.  Simply bind them at the bottom with twine and toss them in the pot.

4.  Cook for 1 hour at a low boil, then remove chicken & set aside to cool. 

5. Place a large fine strainer on top of a bowl and drain the broth into the bowl.  Discard all the herbs & veggies remaining in the strainer.  Viola...  you made chicken broth!

6. You can return the broth to your stock pot to make whatever recipe you like.  You can easily remove the bones from the chicken, throw away the skin & place the meat in a Ziploc. Now, you have a head start on tomorrow night's dinner:)

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Easy Greasy Fries

Easy Greasy Fries

potatoes -- 1 large per person (I like russets for fries)

canola oil

salt

It's that simple!

Evan begs me for french fries!  I realize there is a lot of oil & we try not to fry very often, but who can resist a plate of homemade fries! Now, this is the simple version! No fancy spices, though you could sure add some!  No, fancy batters, though you could always go for an egg wash & flour.  This is just plain old potatoes, oil & salt!

So, peel your potatoes and cut into thin slices.  Now, if you think of it ahead of time, they say that chilling them overnight in a cold icebath makes them more crunchy and takes away some starch.  I think they are fine just cut & put in the hot oil.

Heat you heavy skillet on Med/High heat with enough oil to just cover the fries.  When it's just ready to sizzle drop in the potatoes. ( You can test by putting the end of a wooden spoon in and see if it bubbles.  Or, just put a little drop of water and see if it crackles.)

Let them get golden brown on one side & then turn them to keep them perfect on all sides.  They are done when fork tender.  I usually have to do two batches & the first batch is usually 1/2 gone before dinner, but that's the fun of fries!  Add salt just as soon as they come out of the oil.  Now, don't cover or they are sure to get soggy!

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Quick & Easy Chicken Tortilla Soup

Quick & Easy Chicken Tortilla Soup

1/2 onion, chopped 

3 cloves garlic, minced 

2 tablespoons olive oil 

2 teaspoons chili powder 

1 teaspoon cumin 

1 28 oz can crushed tomatoes 

2 10.5 oz cans chicken broth 

1 1/4 cups water or more

1 cup whole corn kernels 

1 15 oz can black beans, drained

1 4 oz can chopped green chille peppers -- optional 

1/4 cup chopped fresh cilantro

1 lime, juiced 

S & P

2 boneless chicken breast halves 

4 soft tortilla shells 

sliced avocado 

shredded Monterey Jack cheese

Fall is in the air!!  Ooooo... I just wait for it every year & the first thing I think of is soup!  It's truly my favorite thing to make.  Some simmer all day and make your house smell so wonderful.  Then there are those, like this one, that taste like they were on the stove all day, but actually are done pretty quick.  Well, quick for soup anyway.  Chicken tortilla comes in all kinds of fashions, some think & some thin.  You can adjust this recipe anyway you like.  Go easy on the tomatoes if you like it more clear or eliminate the water if you choose yours thick.  For me, this version is a balance of the two...just right!

Here goes!  Add your EVOO to your dutch oven or large pot. Then, saute the onions and garlic on med-high heat until soft.  Now add all the following: tomatoes, broth, water, chili powder & cumin.  You can pre-boil your chicken or you can just do the following.  Bring the soup to a simmer and add the raw chicken.  Now cook at low boil until chicken is done, about 20 minutes.  Remove chicken & set aside to cool.  Meanwhile, add your corn, beans, cilantro (save for just the top if you aren't a big fan), lime juice, green chili peppers (only 2 oz if you are cautious), S & P.  Now, let it just simmer awhile and do it's thing!  How long?  Well, how long do you have?  It could be done right now, but it's better if it gets 30 minutes just simmering.  If you have longer, let it go an hour or so... up to you.

Meanwhile, you can make your tortilla strips for the top.  Heat a skillet on med-high with about 1/2 an inch of canola oil (veg. oil will work too).  Place your tortilla on a cutting board and cut into strips.  I just use a pizza cutter.  Then lower them in batches into the oil and brown on both sides.  You will know they are done when they start to turn colors. Place them on rack to drain or just on a paper towel.  You can always use broken tortilla chips, they do just fine too!

Now, shred your chicken with two forks and add back to the soup.  It's time for a taste!  (If you want to kick it up a little, open up a pack of your favorite taco seasoning and add about 1/3 of the package).  Don't be afraid to add more of whatever flavor you like to taste the most.  You can add more lime, chili or cilantro.  Then, it's almost time to serve.  For the rest of your toppers, fill bowls with chopped avocado, Monterrey jack cheese & then the tortilla strips.  Set this out so your family or guests can add their favorite toppings.

I served mine with black bean & corn salsa quesadillas, recipe to follow soon!  Plain cheese quesadillas would be just great for dipping too.  This recipe serves 8, I doubled it for 16 and had plenty.  It's a perfect way to welcome fall & warm the hearts of those you love!

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Spaghetti & Meatballs Mama

Spaghetti & Meatballs Mama

For Sauce:

box of your favorite pasta

2 15 oz cans tomato sauce

1 15 oz can petit diced tomatoes

1 6 oz can tomato paste

2 cloves garlic, minced

1/2 yellow onion, diced small

2 tbls EVOO

dried or fresh basil

dried or fresh oregano

1/3 c red cooking wine

pinch of sugar

S&P

For Meatballs:

1 pound hamburger

1 pound Italian sausage

2 beaten eggs

1/4 c dried onion flakes

3/4 c Italian bread crumbs

1/2 c milk

1/2 c parmesan cheese

more basil & oregano

What man doesn't love spaghetti & meatballs!  It just fills you up & warms the soul!  Seems like whenever Russ comes back from being on a mission trip, he is just craving meatballs!  It's a very simple recipe with an easy homemade sauce too!

Meatballs first! We'll get them going & get them in the oven!  So, simply whip the 2 eggs first and then add in all the ingredients for you meatballs.  Ok ladies, you just have to get your hands in there! Mix it all up and it should be fairly wet, this will allow your meatballs to be nice & moist.  This is one of the few times I like to substitute dried onion for real, but it works for the meatballs!  Now, get a cookie sheet out and preheat the oven to 350.  Create a work station with your bowl of meat & your cookie sheet beside you.  Gently roll the meatballs into your preferred size, but I like to keep mine fairly small like you see above, and place them on the cookie sheet.  Put them in the oven and bake about 25 - 30 minute or until just barely cooked through (we are going to let them simmer in the sauce, so they can finish cooking).  Half way through cooking give them a roll to brown all sides.  It will be ok if their shape is a little off!  When you put them in the sauce, you'll never know!

Now, the Sauce!  While the meatballs are cooking, heat EVOO in a heavy pan on Med/High heat.  Now, add in the onion & garlic and saute until onion just turns translucent, about 3-5 minutes.  Deglaze with cooking wine (I keep making mention of this, but cooking wine is simply wine with salt, it's no good for drinking but perfect for cooking.  All the alcohol will cook out).  Add in diced tomatoes, sauce & paste.  Now, I like a lot of basil, a good palm full, or about 2-3 Tbls... but, it's up to you.  Plus, about 1 Tbls of oregano, S&P and a good pinch of sugar.  You can substitute for fresh herbs as well, but you will need to increase the amount.  Now, it's time to reduce the heat & just let it simmer.  You'll have to give it a taste & adjust seasoning to your liking!

Once the meatballs are barely done, I like to gently place them in the sauce.  Now, just let it all simmer to marry the flavors & stir very carefully.  It can simmer as long as you like.  Right before eating, prepare your favorite pasta!  You can use this sauce recipe for any of your favorite Italian dishes!

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Marinated Pork Chops

Marinated Pork Chops

1/3 c Balsamic Vinegar

1/3 c Soy Sauce

1/3 c Worcestershire Sauce

3 Cloves Garlic, pressed

Juice of 2 limes

4-6 Pork Chops

S&P

A good marinade is the secret to wonderful meat!  This is a combo that I like to use for pork chops.  If you substitute the Worcestershire Sauce for Red Cooking Wine, you will have one I like for chicken!

So, in a Ziploc bag dump all the ingredients & add 4-6 pork chops.  For more, simply double the recipe.  Lay the pork chops flat in a baking dish & marinate in your fridge for at least 3 hours.  I prefer about 6 hours, but not overnight.  Turn the Ziploc bag about half way through.  

Prior to cooking, Salt & Pepper the chops.  Then, brush lightly with EVOO before grilling them. For good side dishes, check out the recipes on "Down Home"!

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Homemade Chicken & Noodle Soup

Homemade Chicken & Noodle Soup

homemade chicken broth or 2 large boxes plus water

2 - 3 chicken breasts, cooked and shredded

2 diced carrots

3 cubed yellow potatoes

1 bag noodles, Amish if available

Cavenders Greek Seasoning

S&P

fresh or dried parsley 

dill, optional

It's oh so easy chicken & noodle soup.  Once you try this, you'll never go back to canned soup again.  So, I think it is always best with homemade broth, which you can check out how to make under "Chicken Broth 101".  If you are in a pinch, just use store stock.  (If using store stock, I'd add some extras: 1/2 cup diced onion & 2 cloves garlic minced.)

So, just fill your stock pot with your broth.  Now, the liquid doesn't not need to be perfect for chicken & noodle soup. You can have a lot & actually see your noodles floating in broth or you can have a little & it can be nice and hearty.  It's up to you!

Add your carrots & potatoes, cooking for 10 minutes.  ( You want them to be about 1/2 way done before adding your noodles.  You know, you don't want mushy potatoes & you don't want overly cooked noodles either.  This helps guarantee that neither will happen.)

Now, add about 1/2 a bag of your noodles & cook according to package time.  If using store stock, you may need to add extra water.  We aren't making chicken & Noodle, but rather soup.   Give the broth a taste.  I like to add Cavender's (pictured right) with all my chicken recipes.  It is just the perfect combination, but not necessary.  How much?  Oh, a few good shakes, like 5 or so.  (ahhhh... I feel better.  I really don't cook much with measurements.   So, giving exacts has been a challenge for me!)  Then, S & P to taste.  Finally, add the chicken.  Once the noodles are done, turn down way low or even off.  Whenever making a soup with noodles, I'm real careful as they can get mushy in a hurry!  If you aren't ready for dinner yet, just reheat through later.

Depending on who's coming for dinner, you can always add dill.  I think dill makes everything delightful.  I don't think my kids agree!  So, with or without, it's a wonderful comfort food.  Sprinkle with parsley before serving.  You can also stop by your local deli & pick up some bread bowls... they are sure to please any crowd!

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Moroccan Lentil Stew

Moroccan Lentil Stew

1 28 oz can diced tomatoes

1 48 oz box chicken broth

2 cups dried lentils

3 finely diced carrots

1 cup diced onion

3 minced cloves garlic

2 tbls EVOO

3 cups cubed red potatoes with    peel

1/4 cup white cooking wine

1/2 tsp curry powder

3 strips bacon

S&P

It's thick, delicious & something new to bring to the table!  Just the name alone made we want to give this soup a try.  I combined 3 different recipes to come up with my own favorite & it went over big.  Help yourself with the curry too!  The way I did it will leave your guest wondering what was that flavor, but you can double it & come on strong with the curry.

In a large stock pot heat the EVOO on med high heat.  Add the onion & garlic, sauteing until tender. Next, add the diced tomatoes, chicken broth, lentils, white cooking wine, curry & whole bacon strips.  Now, it's time for a real good 45 minute simmer.  Then, remove & discard the bacon.

If your lentils start to get dry, slowly add water 1/3 cup at a time.  You don't want them to stick, but you also want them to remain thick.  (They can take 45 - 60 minutes to get good and tender.)  Then, add the potatoes & carrots.  Allow them to cook until they are al dente, adding water if needed.  S & P to taste.  If it's not time for dinner, you can turn it off & allow it to just sit or continue warming it on low.  Just make sure to add water if the lentils thicken.

This stew was so easy to make & was such a big hit!  If you want the vegetarian version, just omit the bacon or if you don't like curry, it's fine without it too.  Just  create to your families taste.

I like to serve it with thick crusty bread for dipping.  You can top with cilantro, parsley or a dollop of sour cream.  I tried the sour cream the next day & it was just delightful!

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Slow Cooked Italian Beef

Slow Cooked Italian Beef

4 pound sirloin tip

1 jar whole pepperoncinis

1/2 can beef broth

1 package zesty Italian Dressing

dried basil & oregano

S&P

This is a crock pot recipe!

There are few crock pot recipes that I really like, but this is one of them!  It started out as an easy church potluck that a friend use to bring & quickly grew to be one of our crowd pleasers!

You can really do this same recipe with various sizes & cuts of meat.  Sirloin tip is a little more costly, but guaranties you a tender result.  You can use plain old rump roast, be be prepared to cook it a little longer.

Place the meat in the crock pot.  Now, add drained  pepperoncinis and reserve a few for the top before serving.  Add the beef broth, Zesty Italian dressing & a few good shakes of basil & oregano.  S&P and you are done!

Put the crock pot on low for 8-10 hours & let it do it's thing!  Once it's tender, you can drain off some of the broth & use for au jus on the side. Serve on hoagies with a big dollop of sour cream.   My husband loves it the next day over rice!! 

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Creamy Tomato Bisque

Creamy Tomato Bisque

1 Jar favorite Spaghetti Sauce, not chunky.  

   (Or follow my homemade version on "Hungry Man")

1 Carton Heavy Whipping Cream

2 Tbls EVOO

1/4 Cup Red Cooking Wine

2 Cloves minced garlic

Fresh basil

Oh boy is this easy & delicious!  A dear friend gave the original version to me from a French restaurant.  They literally just used equal parts of spaghetti sauce & whipping cream!  I've jazzed it up a little.

You can buy your favorite sauce, make your favorite sauce or follow mine from hungry man.  I recommend a non-chunky version, but that is up to you!

So, place EVOO in a stock pot & saute the minced garlic until golden.  Now, deglaze with cooking wine for about 1 minute. (remember, cooking wine simply has added salt, so it's not good to drink but wonderful for cooking.  All the alcohol will cook out).  Add in your jar of sauce or, here is a tip,  use your sauce from the night before... they will never guess!

Then, gently stir in the heavy whipping cream.  The original recipe calls for equal parts to the spaghetti sauce, but I think you can reduce it & only add it until you have the desired color you like. I have also found that for you can do the low fat version and use 1/2 & 1/2, but it's not quite as good:)

Finally, add in strips of fresh basil or about 1 Tbls dried (rub it with your thumb to bring out the flavor when using dried).  S&P Let it simmer awhile to blend all the flavors. Season to taste.  Serve with more strips of fresh basil or croutons on top.

It's devine & they will think you worked oh so hard on it, but really it's done in a flash!

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Ravisagna? Or, Lasanioli?

Ravisagna? Or, Lasanioli?

your favorite spaghetti sauce (Home Made Spaghetti Sauce)

2 bags frozen cheese ravioli

1 pound Italian saugsage

1 bag Italian cheese blend

1 bag mozzarella

It's a fast & easy version of lasagna. It's also quite a bit cheaper!  This recipe is done for the "Hungry Man" with Italian Sausage, but I've also done it with a layer of spinach for the ladies!

Here we go!  Prepare Ravioli according to the package, minus two minutes.  Do not overcook!  Then, drain & rinse, to keep from sticking.  Now, set aside.

Next, brown the Italian sausage in a skillet.  While the meat is cooking, just heat up your favorite sauce or follow my sauce recipe for Spaghetti and Meatballs.

Your ready!  Set up an easy station to build your Ravisagna.  Start with the sauce, the add a layer of ravioli, followed by a layer of cheese.  Continue this process, making sure to add one layer of the Italian sausage in the middle.  When you get to the top, cover with mozzarella.  Bake at 350 for about 50 minutes to 1 hour.

Here is a tip!  Make sure to include a good amount of paste in your sauce, so it won't be runny.  Don't go overboard on layering the sauce either!  Just a nice thin layer, as pictured above.  You can always save the extra sauce to serve on the side.  This will insure that your pasta stands up nice & thick.  It's a real crowd pleaser!

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Trelle's Crab Bisque

Trelle's Crab Bisque

1 stick of butter

10 oz lump crab meat

2 tbls dried onion flakes

1 tsp Old Bay Seasoning

chicken bullion, enough for 4 cups water

4 cups heavy cream (or 2 cups cream & 2 cups milk, or 4 cups fat free 1/2 & 1/2 .... cream is best, but the others can work too.)

S&P

This recipe comes from Russ' mom, LaTrelle.  It is so easy & perfectly wonderful.  I was amazed at how quick you can have this soup ready, yet people rave over it every time I bring it to the table.  It's really a 10 minute meal!

Simply melt the stick of butter in a stock pan, adding in the onion flakes & Old Bay while it is melting.  (Normally, I'm never a fan of dried onion & always go fresh, however this is an exception.  You want the onion flavor, but not the texture that goes with fresh.  It's just a nice smooth soup with only the crab lump to sink your teeth into.)

Once the butter is melted, add the crab meat & saute for 2 minutes on medium heat.  While sauteing, heat the bullion and water in the microwave to dissolve the cubes or granules.  Then, add bullion broth to the crab mixture.  Next, add your remaining liquid.  I recommend the heavy whipping cream, but you can surely substitute as well.  Salt & pepper to taste.  Bullion is often salty, so go easy.

Viola!  That is it!  So easy & so yummy.  If you are looking for another easy soup to serve with it for company, the Creamy Tomato Bisque in another one of those 10 minute meals! (link below)  Put it together & in just 20 minutes you can have two wonderful warm soups on the table!  Now, that fits a busy woman's lifestyle!

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Oh My, Garlic, Lemon, & Olive Chicken

Oh My, Garlic, Lemon, & Olive Chicken

chicken pieces, bone in & skin on (I chose: 2 large breasts, split in 1/2 and 4 thighs.  Just select what your family likes & what will make a full pan.)  

4 strips of bacon

3 whole heads of garlic

4 cloves of garlic, minced

1 onion, diced

1 red pepper, diced 

2 cups chicken broth

3/4 cup white cooking wine (can be omitted)

1 tbls flour, plus more for thickening

1 bay leaf

3 whole cloves

3/4 cup olives, kalamata or green

juice of 1 lemon

salt & pepper

optional: 3 tbls butter for gravy

When I heard about all these tastes together, I just had to give it my own twist & try it out on my family.  After traveling the world, we like our food full of flavor & this one fits the bill perfect.  Believe it or not, the garlic is not over-powering!  You are not actually eating the whole heads of garlic, they just put forth a great fragrance into the gravy! All the flavors blend together, without any certain one emerging the strongest... it's just savory & bursting with taste.

In a large, heavy & deep skillet... fry the strips of bacon on medium high heat.  Be careful not to let them burn or for the their drippings to get to dark, as this is this grease we will use for the next step.  After cooking, remove bacon, crumble & set aside for a garnish at serving time.

Now, time for the garlic!  Simply cut off the top 1/3 of the garlic, leaving the root section in tact.    Time to brown them on both sides over medium heat in the bacon grease, approx 3 minutes on each side. Then, remove to a reserve plate.  Time for the chicken!  First, salt & pepper all pieces of chicken.  If your bacon did not yield enough grease, add in 2-3 tablespoons of E.V.O.O. (Extra Virgin Olive Oil).  Brown chicken on all sides, approx 10 minutes.  If your pan is small, you might need to do this in 2 batches to prevent over-crowding, adding extra oil as needed.  Then, remove chicken to the plate with the garlic.

Veggie time! Saute the onion, red pepper & minced garlic on med- high heat for 5 minutes.  Then, sprinkle in the tablespoon of flour & cook one minute more, working the flour into the veggies.  Now, add in the chicken broth, lemon juice, cooking wine, bay leaf & cloves. Add in pepper to your families liking and salt, but go easy on the salt if using broth with sodium or the cooking wine. (Salt is added to cooking wine to make it unfit for drinking, but perfect for cooking) Next, transfer the chicken & golden garlic heads back to the pan.  Cover, and simmer low for approx 30 - 40 minutes or until juices run clear (this will vary depending on the size of your chicken pieces.)

Once finished, remove chicken & garlic heads to serving platter and discard bay leaf & cloves.  Add in the olives to the pan sauce & cook for 3 minutes more, then reduce heat to low.  Finally, you can leave your sauce thin or I like to thicken mine up like gravy.  To do this, using a small sauce pan, melt 3 tablespoons of butter. Then, briskly stir in 2-3 tbls of flour for 1 minute over med-high heat (it will look very thick at this point & that's just fine).  Using a large spoon, transfer approx 1/2 a cup of pan juices to the mixture & stir rapidly.  (Continue adding juices 1/4 cup at a time until it's the consistency of thick gravy.)  Now, add the thick mixture back to your pan sauce.  Return heat to high for 2-3 minutes until a low boil emerges, stirring rapidly, and watch the gravy thicken up beautifully! Salt & pepper to taste

For the grand finale... pour the gravy over the top of the chicken & garlic, which are just for looks at this point, and sprinkle with bacon crumbles.  I served mine over jasmine rice, but mashed potatoes would also be wonderful!  It looks beautiful, smells amazing & even my boys just couldn't put their forks down.

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Country Style Potato Soup

Country Style Potato Soup

homemade chicken broth or 2 large boxes, plus water

1 bag yellow potatoes, peeled & halved

1/2 cup sour cream, plus more

2 cups whipping cream or 1/2 & 1/2 or milk  (cream is best:)

Cavenders Greek Seasoning

S & P

1/2 tsp dill or more

shredded cheddar chesses

diced green onions

Ok ladies, for this potato soup it's a little tough to give exact measurements.  It's more about the technique, which is just great isn't it?  It's kind of liberating to not use measurements all the time & just go for it.  Making this website has been a little challenging for me.  Unless I'm baking, I rarely measure anything.  So, on this recipe just have fun and taste away!

I also wanted to share where I created this soup.  We moved to Estonia in 1995 & I had no idea how to cook!  So, there were chickens & there were potatoes.  I just went for it!  I guess I didn't have the dill or the Cavender's or the sour cream. But, it was homemade, warm & it felt great to just make something from scratch!

Here goes nothing!  First, see the post for "Chicken Broth 101".  Place the potatoes in a large stock pot and cover with broth.  If using store bought stock, add two boxes and then use water to cover potatoes.  Boil potatoes until tender.  Then, drain off & RESERVE the broth.  

Now,  take a potato masher and go at it!  We're not making mash potatoes, so it's fine for it to be a bit chunky.  Then, add the sour cream & whipping cream.  Stir to combine.  Slowly add back in your broth until you like the consistency.  (Here is a secret, don't discard your broth.  You'll be surprised how thick the soup gets as it sets.  I even save the broth for reheating the potato soup the next day, but you can always add water to thin out the soup.)

To flavor, the sky is the limit.  I like about 5 shakes of Cavender's (pictured right), which is just wonderful with chicken recipes.  I also enjoy dill in this one.  You can go subtle with it or strong.  For the sour cream, you can do the same.  Be sure to S & P to taste to.  To serve,  top with shredded cheese, green onions, & a dollop of sour cream.  Bacon is a perfect topper too!

So, this one is about technique & it can be made so many different ways.  It'll all be tasty.  Here's a tip: anything with milk can scorch fast!  So, be sure to turn your heat down low after the potatoes cook. 

Potato Soup is my son Wesley's favorite!  It truly is easy, even if it doesn't sound like it.  I do have to admit that it does take awhile to peel all the potatoes.  For the smile on his face, it's worth every minute!

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Glass Ranch Minestrone

Glass Ranch Minestrone

4oz (1 1/4 cups) uncooked dried ditalini or medium pasta shells

1 TBSP butter

1 med (1/2 cup) chopped onion

1/4 cup chopped fresh basil leaves (or 2 teaspoon dried)

1 teaspoon finely chopped garlic

1 pound chorizo sausage or Italian sausage, crumbled

2 medium (1 cup) carrots, sliced

2 medium zucchini cut into 1/2 pieces

1 (14 to 16oz) can whole tomatoes cut up

1 (9oz) package frozen cut green beans

4 (14 1/2oz) cans beef broth

fresh grated Parmesan cheese

Here's my favorite Italian soup! There are so many version of Minestrone, but I first enjoyed this at the Glass White River Ranch.  Brooke Glass is one of our contributors & is very use to throwing down huge meals for hungry cowboys. It is simply delicious & a meal all by itself!

Cook ditalini according to package directions. Drain and set aside.  It's a good idea to wait to add the pasta until you are ready to eat.  It can blow open in a hurry!

Meanwhile, melt butter in 6 quart saucepan or dutch until sizzling; add onion, basil and garlic.  Cook over medium-high heat, stirring constantly, until onion is softened (3-5 minutes) Add sausage.  Continue cooking, stirring occasionally, until sausage is browned.  Drain off fat.

At this point you have a choice.  If you want to let the flavors marry a little, add the carrots, tomatoes and broth.  Now, simmer away.  S&P to taste. Then, when you are about 20 minutes from serving, add the zucchini and green beans.  Here's the deal, both the zucchini & green beans cook quick & will loose their pretty color if they set.  So, is you want to fix this ahead, just wait until close to dinner time to add these ingredients.  I also threw in 2 handfuls of spinach for extra color, just before serving & give it a stir.  If you are in a hurry, you can just skip the simmer, cook threw & serve.  Top with parmesan cheese.  Serve with bread sticks or crusty bread.  It's a hearty meal for the whole family!

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Loaded Baked Potato Salad

Loaded Baked Potato Salad

potatoes -- 1 bag red potatoes

butter

heavy cream (or milk if you have to)

milk

sour cream

salt & pepper

toppings:

crumbled bacon

green onions, chopped thin

Monterrey jack cheese, shredded

My oh my!  These potatoes seem to always get raved about...especially from the men & children.   They are so easy & can be substituted however you like.  At this point, I need to stop & confess!  I actually rarely measure things, unless I'm baking.  So, when creating this website came about, I had to really stop & think.  Now with this one, there is just no measuring required.  I'll explain.

First, you boil your red potatoes with the skins on.  (Now, you could use any potatoes, and I have, but I like the skins on with the red ones best).  Make sure not to over boil them, just to fork tender.  Drain off ALL the water.

Next, you are now creating everything you like about a loaded baked potato.  So, you can use the list above or substitute in your families favorites!  Here is what I do... YOU ARE NOT MASHING the potatoes, rather chopping them & allowing some to smash along the way.  I simply but 2 knives in the pan & go at it until they are falling all apart.  So, it's kind of like chunky mashed potatoes!

Now, while they are hot, add in butter (about 1/2 a stick) and your sour cream (start with 1/2 a cup). Then,  slowly add equal parts of your heavy cream & milk until you have a nice thick consistency.  Because no bag of potatoes is the same, we simply can't give measurements for this.  Just go slow, starting say with 1/2 a cup at a time. Then, salt & pepper to taste.  Add more sour cream too, until it suits your family. (Yes, you can use margarine & skim milk, but I promise it will not be the same!)  Next, stir in 1/2 of your shredded Monterrey jack cheese, reserving 1/2 for the top.

If you are not yet ready to serve, simply cover with foil & wait to add the toppings. You can keep this warm in a very low oven or use the microwave to reheat.  When you are ready to serve, smother the top with cheese, crumbled bacon & green onions!  It's just amazing!  It has a wonderful crowd appeal & it's perfect for a cookout too.

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Bacon Wrapped Jalapeno Poppers

Bacon Wrapped Jalapeno Poppers

   

12 - 15 jalapenos

8 oz cream cheese

8 oz cheddar cheese (med or sharp)

12 - 24 slices bacon (depending on size of jalapenos)

3 tbls favorite salsa

1 tsp cumin

1 clove garlic, minced

S & P

toothpicks

I must confess!  One of my all time favorite late night snacks... Jalapeno Poppers dipped in red pepper, or any other, tangy jelly.  Mmmmm!  So, I created my own version here & the guys went nuts over them.  I only made one tray full & they were gone in like 2 minutes!

Here we go!  Preheat oven to 400.  Then, wash & half your jalapenos.  Next, it's time to de-seed & de-vein them (simply look at my picture to the right).  Hold your jalapeno in your hand &  use a small spoon to scrape out the seeds & veins.  You are getting rid of some of the heat, so you can leave a few seed if you choose.

To make the filling, combine all the remaining ingredients in a bowl.  Easy goes it with the salsa, so your filling doesn't get runny.  Then, use a small spoon to stuff the cavity of the jalapeno.

Finally, take a strip of bacon and tightly wrap the jalapeno.  You can use the whole strip, 3/4 a strip or even a half, depending on the size of your jalapeno.  Then, secure the bacon with a toothpick & place them on a cookie sheet.  You will be surprised how easy they stay together.

Place the pan  in the oven.  (You might note that I put foil on my pan, as they will leak & it makes for an easy clean up).  Now, you'll need to watch them close.  They can take 30-40 minutes.  It totally depends on your bacon, as thicker bacon will need to cook longer.  You are looking to see when the bacon is finished & they are ready to go.

Once they are cooked, slowly remove them from the tray so the foil doesn't stick &  get ready for them to vanish!  These poppers are perfect for a football game snack or any other party.  They hit the spot!

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