Baby, it's cold outside!!! Our favorite comfort food on a cold winter's night is Chili Spaghetti served with cornbread. From what I understand eating Chili Spaghetti is a Midwest way of eating Chili. My kids always loved more noodles then Chili, but we were the opposite. I've found many ways of cooking Chili, so I took all the recipes and made it into one. Here is what I do:
1 lb ground turkey
1 lb ground beef
1 large onion
4 stalks celery
1 jalapeno
1 green pepper
1 can green chiles
1 can Rotele
1 large can stewed tomatoes
1 large can of garlic roasted tomatoes
1 can of sliced black olives
1 can of black beans, drained
1can of kidney beans, drained
1/2 c chopped cilantro
Chili Powder, Garlic Powder, Cumin, Black Pepper and Salt
Spaghetti Noodles, Prepared to box directions
Toppings - Shredded Cheese (Mexican Style), Sour Cream, Chopped Green Onions
I start by browning my turkey, beef, onion, jalapeno, green pepper and celery. Cook through and drain the leftover oil from the pan. Add the cans of green chiles, stewed tomatoes, rotele, roasted tomatoes and black olives to the meat mixture, Stir in 3T chili powder, 1 t. garlic powder, 1 t cumin, salt and pepper to taste. Heat through about 1/2 hour. Add the beans and cilantro and heat through for an additional 15 minutes. Boil your Spaghetti Noodles. Place a serving of noodles on the bottom of a bowl, place the chili on top of noodles, top with Shredded cheese, sour cream, and chopped green onions. Enjoy on a cold winter's night, when you need to just feel that fire in your belly! Serve with cornbread muffins.
Cook On!
Wednesday, December 14, 2011
Dining Debbie's Way Egg Rolls
One thing I have made from scratch for many years, is my egg rolls. While working at the Chinese Restaurant even the egg rolls were fresh everyday and made to order. Everyday, they would make the ingredients fresh and stuff the egg rolls to fry daily. I believe that is what made the egg rolls taste so good, so after many years of trying different Chinese restaurants, I have never found anything as fresh. That's when I decided I can't buy frozen store bought egg rolls, I have to make them. This is how I do that:
EGG ROLL INGREDIENTS:
2T Sesame Seed Oil
2 stalks of celery chopped into 1-in pieces
6 green onions, chopped into small pieces
3/4 t salt
3/4 t sugar
1/2 lb chicken, chopped into 1 in pieces
1/2 lb pork, chopped into 1 in pieces
1/2 lb cocktail size shrimp, cooked
1 can bamboo shoots, sliced thin
1 1/2 lb of fresh bean sprouts
2 T Soy Sauce
1 package of Egg Roll Wrappers
1 egg white, beaten
oil for frying
Heat 1 T of sesame oil in the wok or fry pan. Add celery, onion, salt, sugar and saute for about 2 mins. Remove to a Large Mixing bowl. Add a tad more oil and add the pork and chicken, cook through, then add the bamboo shoots and heat for another minute or two. Remove to the same large mixing bowl. Add tad more oil and stir fry the shrimp and bean sprouts for about 2 mins. Remove to the same large mixing bowl. Add the soy sauce to the large mixing bowl and mix all the ingredients together. Pour into a strainer to remove the juices. Place a large spoonful of mixture in a wrapper, roll and seal with the egg white wash. Fry in oil at 350 degrees until golden brown and serve with Sweet and Sour Sauce and/or Chinese hot mustard.
Enjoy the freshness of a homemade egg roll with the rice you prepared from the prior blog. Cook On!
EGG ROLL INGREDIENTS:
2T Sesame Seed Oil
2 stalks of celery chopped into 1-in pieces
6 green onions, chopped into small pieces
3/4 t salt
3/4 t sugar
1/2 lb chicken, chopped into 1 in pieces
1/2 lb pork, chopped into 1 in pieces
1/2 lb cocktail size shrimp, cooked
1 can bamboo shoots, sliced thin
1 1/2 lb of fresh bean sprouts
2 T Soy Sauce
1 package of Egg Roll Wrappers
1 egg white, beaten
oil for frying
Heat 1 T of sesame oil in the wok or fry pan. Add celery, onion, salt, sugar and saute for about 2 mins. Remove to a Large Mixing bowl. Add a tad more oil and add the pork and chicken, cook through, then add the bamboo shoots and heat for another minute or two. Remove to the same large mixing bowl. Add tad more oil and stir fry the shrimp and bean sprouts for about 2 mins. Remove to the same large mixing bowl. Add the soy sauce to the large mixing bowl and mix all the ingredients together. Pour into a strainer to remove the juices. Place a large spoonful of mixture in a wrapper, roll and seal with the egg white wash. Fry in oil at 350 degrees until golden brown and serve with Sweet and Sour Sauce and/or Chinese hot mustard.
Enjoy the freshness of a homemade egg roll with the rice you prepared from the prior blog. Cook On!
Sunday, December 11, 2011
Dining Debbie's Way Oriental
By popular demand, my husband thinks this is the best Chicken/Mushroom Fried Rice and Homemade Egg Rolls he has ever had. So if I can remember everything I did, I will be happy to share my recipes. All through high school, I worked in a Chinese Restaurant in Barrington, Ill. I believe they were part of my desire to bring excellent fresh food to my family. They believed everything they cooked was to be made by fresh ingredients and made to order. Here is my version of the Chicken Mushroom Fried Rice.
Sesame Seed Oil
1 lb of fresh chicken chopped to bite size pieces
5 fresh mushrooms sliced
1 C of Fresh Bean Sprouts
1/2 C of fresh peas or frozen works too
2-3 C of white or Brown rice cooked and cooled
2-3 eggs, beaten in a small bowl
About 1/8 - 1/4 c soy sauce
6 green onion sticks
garlic powder (1-2 teaspoons)
ground pepper (about 1T)
salt
sugar (about 1 T)
Heat a large skillet with the sesame oil until it gets hot, drop your chicken into the pan and cook until it becomes white in color, add the mushrooms until it softens, then add the peas and heat through, add about 1/2 T of pepper, Sprinkle of Salt and about 1t of Garlic Powder, incorporate into the mixture. Drop the cooked rice on top of the chicken mixture and start to toss around until the rice starts to brown, form a valley in the middle of the rice and drop your eggs in the middle, beat until scrambled. Mix the scrambled eggs into the rice mixture and add 1T of sugar, as well as the bean sprouts, keep tossing. Swirl enough Soy Sauce on top of the mixture until it looks brown (about 1-2T), heat through until the rice starts to crisp and everything is heated through. Add the green onions and serve immediately.
I make all my egg rolls by hand too and serve with Sweet and Sour Sauce, I will be happy to also post that recipe on my next blog. Enjoy and Cook On...
Sesame Seed Oil
1 lb of fresh chicken chopped to bite size pieces
5 fresh mushrooms sliced
1 C of Fresh Bean Sprouts
1/2 C of fresh peas or frozen works too
2-3 C of white or Brown rice cooked and cooled
2-3 eggs, beaten in a small bowl
About 1/8 - 1/4 c soy sauce
6 green onion sticks
garlic powder (1-2 teaspoons)
ground pepper (about 1T)
salt
sugar (about 1 T)
Heat a large skillet with the sesame oil until it gets hot, drop your chicken into the pan and cook until it becomes white in color, add the mushrooms until it softens, then add the peas and heat through, add about 1/2 T of pepper, Sprinkle of Salt and about 1t of Garlic Powder, incorporate into the mixture. Drop the cooked rice on top of the chicken mixture and start to toss around until the rice starts to brown, form a valley in the middle of the rice and drop your eggs in the middle, beat until scrambled. Mix the scrambled eggs into the rice mixture and add 1T of sugar, as well as the bean sprouts, keep tossing. Swirl enough Soy Sauce on top of the mixture until it looks brown (about 1-2T), heat through until the rice starts to crisp and everything is heated through. Add the green onions and serve immediately.
I make all my egg rolls by hand too and serve with Sweet and Sour Sauce, I will be happy to also post that recipe on my next blog. Enjoy and Cook On...
Saturday, December 10, 2011
Dining Debbie's Way on Christmas Morning
So I woke up this morning thinking Christmas is right around the corner and this will be the first time in 7 years that my whole family will be together and we get to start the day with our first feast of the day, Breakfast! We have to make sure that we have something everyone likes, so we will have our family Peanut Butter and Jelly Crepes with Biscuits and Gravy, fully loaded hash browns and our traditional Holiday Egg Bake. I will be supplying the recipes to all of our favorites because they are so good, I couldn't decide which one to share, so why not all of them. Lets start with the traditional Egg Bake --
Egg Bake consists of the following ingredients:
3 cups of shredded 4 Cheeses or Mexican Cheese (your choice)
3 cups of shredded Mozzarella Cheese
1 can or jar of mushrooms
1/2 of red bell pepper, chopped or 3 seeded Jalapenos (if you like your bake spicier)
1/4 c margarine or butter
8 oz of Canadian Bacon or Breakfast Ham, julienne strips or 1 c of crumbled bacon (your choice)
1/3 c of green onions
1/2 c of flour
1 3/4 c of milk
8 eggs beaten in a bowl
In a large bowl, combine your cheeses - take about 1/2 of the cheese mixture and place it on the bottom of a 13x9 greased baking dish. Set the rest of the cheese to the side for later.
In a medium skillet, saute your mushrooms, onions, bell pepper in the butter until softened. Pour your vegetables over the cheese in your baking dish, place the meat on top of the vegetables and top with the remaining cheese. In a mixing bowl mix together the flour, milk and eggs then pour the egg mixture over the top of your layers in the pan. Place in a 350 degree oven for about 40-45 mins, the top will be lightly browned. Let it stand for 10 mins to form up and slice into squares and serve.
For more of a Mexican twist, increase the flour to 2/3 c, add a can of drained Ro-tel or Mexican style chopped tomatoes and 1 chopped jalapeno.
FULLY LOADED HASH BROWNS
1 ham steak or 3 slices of Canadian Bacon
1/2 bell pepper chopped or 2 jalapenos seeded and chopped
1/2 onion chopped
5 fresh mushrooms sliced or 1 can of mushroom slices
1/4 cup butter
4 potatoes shredded (for freshness) or frozen hash browns work too
1 C of shredded cheese
salt and pepper to taste
On medium heat, place about 1/8 c of butter in a large skillet and melt, add your meat, peppers, onions and mushrooms, saute for about 2 mins, add the shredded potatoes on top and place the rest of the butter on top of the potatoes to melt down through the mixture. Sprinkle with a salt and pepper for taste. As the mixture starts to cook through toss the hash browns around so they move more to the bottom of the pan and the vegetables to the top. The hash browns will start to brown, continue tosses until you get the crispiness you want on the potatoes then top with the cheese and let melt into the browns. Great side for a breakfast or serve it by itself. Other options to add into the sauteed vegetables, are chopped tomatoes, zucchini, celery. Options for the meat are crumbled breakfast sausage or shrimp.
BISCUITS AND GRAVY
1 Roll of Jimmy Dean Sausage (hot or mild works best)
1/4 c - 1/2 c of flour
2 cups of milk
Ground Black Pepper to taste
Pillsbury Frozen Southern Biscuits
Shredded Cheese, if desired
Bake the Southern Biscuits as directed on the package.
In a medium sauce pan, brown the roll of sausage until cooked through, DO NOT DRAIN GREASE, add the 1/4 c flour, stir until it soaks up all the grease add more flour if needed until grease is gone and causes small crusty meat pieces, whisk in 2 cups of milk until it thickens and becomes gravy like, add fresh ground pepper to taste.
Split your biscuit in half and top with the gravy mixture and some shredded cheese if desired.
PEANUT BUTTER AND JELLY CREPES
I have to say this doesn't sound all appetizing, but it is awesome and its always a kids favorite!
Crepe Ingredients: (can be divided in half if needed)
3 C flour
2T Sugar
1/2 t baking powder
1/2 t salt
2 C Milk
2 T butter
1 t vanilla
2 Large Eggs
Filling - Peanut butter and Jelly
Toppings - (any or all) Syrup, Choc Syrup, Whip Cream, nuts or fresh fruit mixture
In a medium bowl, mix flour, sugar, baking powder and salt. Whisk in the milk and 2 T butter, vanilla and eggs. Beat by hand or mixer.
Lightly grease an 8-9in skillet and heat til bubbly (I always find the first crepe never works and because the pan tester.) Pour about 1/4 c of the batter in the skillet and swish it around to form a light layer on the bottom of the pan, pour the excess batter back into your batter bowl. Cook until lightly browned on one side, flip and lightly brown on the other. Use your spatula to loosen the crepe and remove from the pan. Keep covered and warm until all crepes are finished. This recipe makes about 24 crepes.
Place your crepe on a plate and smooth the peanut butter and jelly on one-side. Roll it up into a log and top with syrup or choc syrup and whipped cream.
Crepes are so versatile to use, they can be used for breakfast, lunch, dinner or dessert. I've made seafood stuffed crepes for dinner, as well as Chocolate Mousse filled crepes for dinner. Again, thinking outside the box is always good when it comes to cooking.
I will post more photos on the breakfast items after Christmas, but you can't go wrong with this breakfast for everyone's taste! Cook On!
Egg Bake consists of the following ingredients:
3 cups of shredded 4 Cheeses or Mexican Cheese (your choice)
3 cups of shredded Mozzarella Cheese
1 can or jar of mushrooms
1/2 of red bell pepper, chopped or 3 seeded Jalapenos (if you like your bake spicier)
1/4 c margarine or butter
8 oz of Canadian Bacon or Breakfast Ham, julienne strips or 1 c of crumbled bacon (your choice)
1/3 c of green onions
1/2 c of flour
1 3/4 c of milk
8 eggs beaten in a bowl
In a large bowl, combine your cheeses - take about 1/2 of the cheese mixture and place it on the bottom of a 13x9 greased baking dish. Set the rest of the cheese to the side for later.
In a medium skillet, saute your mushrooms, onions, bell pepper in the butter until softened. Pour your vegetables over the cheese in your baking dish, place the meat on top of the vegetables and top with the remaining cheese. In a mixing bowl mix together the flour, milk and eggs then pour the egg mixture over the top of your layers in the pan. Place in a 350 degree oven for about 40-45 mins, the top will be lightly browned. Let it stand for 10 mins to form up and slice into squares and serve.
For more of a Mexican twist, increase the flour to 2/3 c, add a can of drained Ro-tel or Mexican style chopped tomatoes and 1 chopped jalapeno.
FULLY LOADED HASH BROWNS
1 ham steak or 3 slices of Canadian Bacon
1/2 bell pepper chopped or 2 jalapenos seeded and chopped
1/2 onion chopped
5 fresh mushrooms sliced or 1 can of mushroom slices
1/4 cup butter
4 potatoes shredded (for freshness) or frozen hash browns work too
1 C of shredded cheese
salt and pepper to taste
On medium heat, place about 1/8 c of butter in a large skillet and melt, add your meat, peppers, onions and mushrooms, saute for about 2 mins, add the shredded potatoes on top and place the rest of the butter on top of the potatoes to melt down through the mixture. Sprinkle with a salt and pepper for taste. As the mixture starts to cook through toss the hash browns around so they move more to the bottom of the pan and the vegetables to the top. The hash browns will start to brown, continue tosses until you get the crispiness you want on the potatoes then top with the cheese and let melt into the browns. Great side for a breakfast or serve it by itself. Other options to add into the sauteed vegetables, are chopped tomatoes, zucchini, celery. Options for the meat are crumbled breakfast sausage or shrimp.
BISCUITS AND GRAVY
1 Roll of Jimmy Dean Sausage (hot or mild works best)
1/4 c - 1/2 c of flour
2 cups of milk
Ground Black Pepper to taste
Pillsbury Frozen Southern Biscuits
Shredded Cheese, if desired
Bake the Southern Biscuits as directed on the package.
In a medium sauce pan, brown the roll of sausage until cooked through, DO NOT DRAIN GREASE, add the 1/4 c flour, stir until it soaks up all the grease add more flour if needed until grease is gone and causes small crusty meat pieces, whisk in 2 cups of milk until it thickens and becomes gravy like, add fresh ground pepper to taste.
Split your biscuit in half and top with the gravy mixture and some shredded cheese if desired.
PEANUT BUTTER AND JELLY CREPES
I have to say this doesn't sound all appetizing, but it is awesome and its always a kids favorite!
Crepe Ingredients: (can be divided in half if needed)
3 C flour
2T Sugar
1/2 t baking powder
1/2 t salt
2 C Milk
2 T butter
1 t vanilla
2 Large Eggs
Filling - Peanut butter and Jelly
Toppings - (any or all) Syrup, Choc Syrup, Whip Cream, nuts or fresh fruit mixture
In a medium bowl, mix flour, sugar, baking powder and salt. Whisk in the milk and 2 T butter, vanilla and eggs. Beat by hand or mixer.
Lightly grease an 8-9in skillet and heat til bubbly (I always find the first crepe never works and because the pan tester.) Pour about 1/4 c of the batter in the skillet and swish it around to form a light layer on the bottom of the pan, pour the excess batter back into your batter bowl. Cook until lightly browned on one side, flip and lightly brown on the other. Use your spatula to loosen the crepe and remove from the pan. Keep covered and warm until all crepes are finished. This recipe makes about 24 crepes.
Place your crepe on a plate and smooth the peanut butter and jelly on one-side. Roll it up into a log and top with syrup or choc syrup and whipped cream.
Crepes are so versatile to use, they can be used for breakfast, lunch, dinner or dessert. I've made seafood stuffed crepes for dinner, as well as Chocolate Mousse filled crepes for dinner. Again, thinking outside the box is always good when it comes to cooking.
I will post more photos on the breakfast items after Christmas, but you can't go wrong with this breakfast for everyone's taste! Cook On!
Friday, December 9, 2011
Dining Debbie's Way with the Portabello Mushroom
Mushrooms, are you serious?? Who likes the mushroom?? WE DO! We love stuffed Portabello Mushrooms. Some people relate the portabello mushroom close to a piece of meat if cooked properly. My husband is not one to eat a meal without meat but I can get away with cooking a stuffed portabello for him and there are no complaints.. I've made many variations, with different stuffings, but this is the one I make more often then the others.
4 Portabello Mushrooms
1/4 c of Italian Bread Crumbs
1/2 -3/4c of chopped crab meat (fresh, canned or process work, I prefer fresh)
2 Stems of fresh asparagus, chopped into small pieces
1/4 c of Fresh grated Parmesan Cheese
McCormick Mediterranean Spiced Sea Salt
Few dashes of Extra Virgin Olive Oil
Clean and remove the stems (set stems aside), Take about 2 of the stems and chop into a bowl, add the bread crumbs, chopped crab meat, chopped asparagus stems and the grated Parmesan cheese, with a pinch of the Spiced Sea Salt....Add enough EVOO so everything binds together. Start heating a indoor or outdoor grill, spray the pan with cooking spray. Brush both sides of the mushroom with EVOO and start filling the core with the stuffing you made in the bowl. Place on your pre-heated grill for about 10 mins, until the mushrooms start to soften and leaves grill marks and the cheese is all melted into the ingredients.
Some other options as fillers:
Pizza stuffing (includes Italian Sausage, Marinara sauce, mozz cheese, grilled onions and green peppers)
Chicken/broccoli Alfredo stuffing (grilled chicken pieces, with mushroom steams, grilled broccoli and alfredo sauce)
The mushrooms are versatile and can be stuffed with about anything you like.. Use your imagination and go for it. Always remember you can be the FUN-guy (fungi)
4 Portabello Mushrooms
1/4 c of Italian Bread Crumbs
1/2 -3/4c of chopped crab meat (fresh, canned or process work, I prefer fresh)
2 Stems of fresh asparagus, chopped into small pieces
1/4 c of Fresh grated Parmesan Cheese
McCormick Mediterranean Spiced Sea Salt
Few dashes of Extra Virgin Olive Oil
Clean and remove the stems (set stems aside), Take about 2 of the stems and chop into a bowl, add the bread crumbs, chopped crab meat, chopped asparagus stems and the grated Parmesan cheese, with a pinch of the Spiced Sea Salt....Add enough EVOO so everything binds together. Start heating a indoor or outdoor grill, spray the pan with cooking spray. Brush both sides of the mushroom with EVOO and start filling the core with the stuffing you made in the bowl. Place on your pre-heated grill for about 10 mins, until the mushrooms start to soften and leaves grill marks and the cheese is all melted into the ingredients.
Some other options as fillers:
Pizza stuffing (includes Italian Sausage, Marinara sauce, mozz cheese, grilled onions and green peppers)
Chicken/broccoli Alfredo stuffing (grilled chicken pieces, with mushroom steams, grilled broccoli and alfredo sauce)
The mushrooms are versatile and can be stuffed with about anything you like.. Use your imagination and go for it. Always remember you can be the FUN-guy (fungi)
Appetizers to Tease everyone
The holidays are around the corner and my children loved the finger foods! Every Christmas Eve we would have clam chowder with numerous finger foods (appetizers). We would have shrimp cocktail, piggies in the blanket, coconut shrimp, Jalapeno Jelly over cream cheese with crackers, mozzarella sticks and much more. As our tastes changed, we have added new appetizers and two that were recently added were grilled stuffed jalapenos and BBQ Kielbasa.
The grilled jalapenos consists of 15-20 jalapenos, sliced in half with ribs and seed removed (more heat, leave some seed in) In a small bowl I will mix up 1/2 bar of cream cheese (softened), 1/2 cup of shredded pepper jack cheese, shot of texas pete sauce, 2 T of real bacon bits and about 1/4c of shredded Mexican cheese. Once it's all combined, fill each half of pepper with a scoop of the mixture. Place them on a hot grill and cover for about 3-5 mins, until the cheese is bubbly and the skins are bubbled and charred. You won't be able to have just one.
The BBQ Kielbasa contains the following:
1C of onion, sliced
1C of celery, chopped
2 T butter
1/2 C Ketchup (I prefer Heinz)
1 t. Worcestershire Sauce
1/4 C vinegar
1/4 C Sugar
1 T Honey Mustard
1/2 C favorite BBQ Sauce (I prefer Sweet Baby Rays Honey Chipotle)
1lb Kielbasa, sliced into bite size pieces
In a medium fry pan saute your onion and celery in the butter until softened. Add the remaining ingredients, except BBQ and Kielbasa. Mix well, move the sauce to a medium size crock pot and set on low. Add the BBQ Sauce and Kielbasa. Warm for about 1/2 hour and it will be ready whenever you are.
Take the time to research some more fun appetizer to start your own holiday traditions. After the years and years of spending time together, you will realize you created the best traditions over the good food you created for your family! Cook On! Enjoy your holidays!
The grilled jalapenos consists of 15-20 jalapenos, sliced in half with ribs and seed removed (more heat, leave some seed in) In a small bowl I will mix up 1/2 bar of cream cheese (softened), 1/2 cup of shredded pepper jack cheese, shot of texas pete sauce, 2 T of real bacon bits and about 1/4c of shredded Mexican cheese. Once it's all combined, fill each half of pepper with a scoop of the mixture. Place them on a hot grill and cover for about 3-5 mins, until the cheese is bubbly and the skins are bubbled and charred. You won't be able to have just one.
The BBQ Kielbasa contains the following:
1C of onion, sliced
1C of celery, chopped
2 T butter
1/2 C Ketchup (I prefer Heinz)
1 t. Worcestershire Sauce
1/4 C vinegar
1/4 C Sugar
1 T Honey Mustard
1/2 C favorite BBQ Sauce (I prefer Sweet Baby Rays Honey Chipotle)
1lb Kielbasa, sliced into bite size pieces
In a medium fry pan saute your onion and celery in the butter until softened. Add the remaining ingredients, except BBQ and Kielbasa. Mix well, move the sauce to a medium size crock pot and set on low. Add the BBQ Sauce and Kielbasa. Warm for about 1/2 hour and it will be ready whenever you are.
Take the time to research some more fun appetizer to start your own holiday traditions. After the years and years of spending time together, you will realize you created the best traditions over the good food you created for your family! Cook On! Enjoy your holidays!
Wednesday, December 7, 2011
Dining Debbie's Way on Filling Comfort Food
Today we are tackling the Cornish Hen. My family loved the Cornish Hen because they felt they got their own whole hen and they could eat what ever part they wanted (ie. leg, breast, etc.) or just eat the whole hen til they were stuffed like a Turkey.. I'm going to be serving it with Easy Cheesy Microwave baked Scalloped Potatoes and a vegetable medley.
I thaw, rinse and clean out my hens completely and brush them with olive oil, then top them with different dried seasonings, like salt, pepper, sage, thyme, garlic, fresh grated nutmeg and a cajun spice. I will then put about 2T of butter in the center of the hen to preserve the juices. Throw them in a pre-heated oven of 350 degrees for about 1 1/4 - 1 1/2 hours depending on size, Mine average about 1.5 - 1.75 lbs a piece. They will have a nice crisp skin and juicy inside. If you notice they are getting too crispy too fast, then throw a piece of aluminum foil over the top to keep the steam in for cooking but it will no longer crisp the top.
My Easy Cheesy Scalloped Potatoes are just what they say easy...
In a large saucepan combine 2T of flour with salt and pepper, gradually whisk in about 2 cups of milk and continue whisking until thick and bubbly, add about 1 cups of shredded cheese (whatever type you like, cheddar, swiss, four cheese) until it melts, then stir in about 1 1/2 pounds of sliced potatoes. Spoon the potato mixture into a microwave safe casserole dish that you coated with cooking spray and cover with saran wrap. Microwave on high for about 4 mins, then open a corner of the saran to vent the steam and microwave for about another 8-9 minutes until the potatoes are softened. Take it out of the microwave, uncover and sprinkle an additional 1 c of cheese of the top and Broil in the over for about 2 mins until the cheese melts and it lightly browned.
I will serve this with a side of microwaved frozen mixed vegetables (we like the zucchini, broccoli, carrot and soy bean mix) seasoned with Salt, pepper and dab of butter for a fast and easy side dish.
You will be more then stuffed when you are finished eating this meal. Enjoy and as always, Cook on!
So, I have to say.. after posting the recipe, my newlywed daughter decided to take on the recipe and I will have to say she succeeded! :) Good Job Becky!
I thaw, rinse and clean out my hens completely and brush them with olive oil, then top them with different dried seasonings, like salt, pepper, sage, thyme, garlic, fresh grated nutmeg and a cajun spice. I will then put about 2T of butter in the center of the hen to preserve the juices. Throw them in a pre-heated oven of 350 degrees for about 1 1/4 - 1 1/2 hours depending on size, Mine average about 1.5 - 1.75 lbs a piece. They will have a nice crisp skin and juicy inside. If you notice they are getting too crispy too fast, then throw a piece of aluminum foil over the top to keep the steam in for cooking but it will no longer crisp the top.
My Easy Cheesy Scalloped Potatoes are just what they say easy...
In a large saucepan combine 2T of flour with salt and pepper, gradually whisk in about 2 cups of milk and continue whisking until thick and bubbly, add about 1 cups of shredded cheese (whatever type you like, cheddar, swiss, four cheese) until it melts, then stir in about 1 1/2 pounds of sliced potatoes. Spoon the potato mixture into a microwave safe casserole dish that you coated with cooking spray and cover with saran wrap. Microwave on high for about 4 mins, then open a corner of the saran to vent the steam and microwave for about another 8-9 minutes until the potatoes are softened. Take it out of the microwave, uncover and sprinkle an additional 1 c of cheese of the top and Broil in the over for about 2 mins until the cheese melts and it lightly browned.
I will serve this with a side of microwaved frozen mixed vegetables (we like the zucchini, broccoli, carrot and soy bean mix) seasoned with Salt, pepper and dab of butter for a fast and easy side dish.
You will be more then stuffed when you are finished eating this meal. Enjoy and as always, Cook on!
So, I have to say.. after posting the recipe, my newlywed daughter decided to take on the recipe and I will have to say she succeeded! :) Good Job Becky!
Sunday, December 4, 2011
Dining Debbie's Way with Whats for Dinner??
The favorite question asked almost everyday that is probably the hardest to answer is "What's for Dinner" When the family would ask that dreaded question, I would say... I don't know what is for dinner? This way it would get the family thinking about what was their favorite meal and they would bring up suggestions. One of the favorites I would get is the "Spicy Pork Chops over Noodles". It was easy to make and a very enjoyable comfort food. I would usually serve it along side asparagus or corn with a dinner roll. Here is the recipe I would use.
Spicy Pork Chops over Noodles:
4-6 Pork Chops
1 t olive oil
4 cups of egg noodles
Spicy Sauce Recipe includes
1/4c or apple juice or orange juice
2T brown sugar
2T soy sauce
2T honey mustard
1T worchestire
1/2 t red pepper flakes
1/2 t white pepper
1/2 t cayenne pepper
dash of hot pepper sauce
In a small bowl whisk all the sauce ingredients except cornstarch and water and set aside.
Cook your egg noodles as directed on package
In a Large Skillet, heat the oil on med-high heat and add your chops.. Brown on both sides about 2-3 mins a side. Once browned pour your prepared sauce over the top, cover, reduce heat to low and cook through about 10-15mins. Add water if sauce becomes too thick or cooks down.
When noodles are finished boiling, drain and place in a large serving platter, remove the cooked pork chops and place on top of the noodles. In a small bowl whisk together the cornstarch and water, turn the heat to medium on your sauce and whisk in the cornstarch mixture until it's thickened. (about 2 mins) Pour the sauce over the pork chops and garnish with chopped green scallions or red/green peppers if desired.
This is a very nice sweet, sour, spicy dish that the family will be asking for more.
As I sit here and type I'm thinking I need to start providing pictures with the recipes, so as I make more dishes, I will start taking pictures and posting along with the recipes. May you enjoy your pork chops and cook on til next time! :)
Spicy Pork Chops over Noodles:
4-6 Pork Chops
1 t olive oil
4 cups of egg noodles
Spicy Sauce Recipe includes
1/4c or apple juice or orange juice
2T brown sugar
2T soy sauce
2T honey mustard
1T worchestire
1/2 t red pepper flakes
1/2 t white pepper
1/2 t cayenne pepper
dash of hot pepper sauce
In a small bowl whisk all the sauce ingredients except cornstarch and water and set aside.
Cook your egg noodles as directed on package
In a Large Skillet, heat the oil on med-high heat and add your chops.. Brown on both sides about 2-3 mins a side. Once browned pour your prepared sauce over the top, cover, reduce heat to low and cook through about 10-15mins. Add water if sauce becomes too thick or cooks down.
When noodles are finished boiling, drain and place in a large serving platter, remove the cooked pork chops and place on top of the noodles. In a small bowl whisk together the cornstarch and water, turn the heat to medium on your sauce and whisk in the cornstarch mixture until it's thickened. (about 2 mins) Pour the sauce over the pork chops and garnish with chopped green scallions or red/green peppers if desired.
This is a very nice sweet, sour, spicy dish that the family will be asking for more.
As I sit here and type I'm thinking I need to start providing pictures with the recipes, so as I make more dishes, I will start taking pictures and posting along with the recipes. May you enjoy your pork chops and cook on til next time! :)
Friday, December 2, 2011
Dining Debbie's Way Mexican Style
Great Dinner this evening. I decided we needed something spicy, so I made beef filled Poblanos with spicy meat mixture for chips. It was tasty and easy. So here are the recipes:
Beef Filled Poblano:
4 Large Poblano Peppers
1 lb of ground beef
1/4 of an onion, chopped
1 can rotele
1 can black beans, drained
1 can of Campbells Nacho Cheese
Texas Pete Red Pepper Sauce to taste
Shredded Mexican Style Cheese
Place the Peppers in an oven and roast til skin is bubbly and brown. Place the hot peppers in a zip lock gallon baggie to loosen the skin from the peppers.. While it steams in the ziplock baggie, Brown the ground beef with the onion, drain the meat mixture. Add the the can of rotele, black beans and Nacho Cheese til hot and bubbly, add as much Texas Pete Sauce as you desire. Back to the peppers, take them from the ziplock bag and peel the bubbled skin away from the pepper. Slice the pepper straight done the center to open it up and remove the ribs and seeds. Fill the empty pepper with the meat mixture and top with a handful of shredded cheese, place them in a small baking dish and bake in a 350 degree oven for 20 mins until cheese is melted, hot and bubbly. Serve with Sour Cream and Salsa.
PS - You will have meat mixture left over from the peppers, set it aside for the chip dip mixture.
Spicy Chip Dip Meat Mixture -
1/2 lb ground beef
1/2 c Jalapenos, chopped fine
1/4 c flour
1/2 c water or jalapeno juice (your preference)
2 Tablespoons of black pepper
Brown the ground beef, DO NOT DRAIN, add the flour to the mixture to soak up the oil from the meat, continue cooking to make it crispy meat mixture..add the water or juice to the pot as well as the black pepper and chopped jalapenos, continue cooking until the water soaks up the flour mixture and makes it like a paste, continue to cook longer until it's crispy and a solid meat mixture.
This is where the leftover meat mixture from the poblanos come in handy. Place the left over meat mixture in a bowl and top it with the crispy spicy meat mixture so that it makes a layered dip. You can top with Sour Cream, Guacamole and Salsa and start dipping those chips!
Serving with a few margaritas doesn't hurt either.
Until the next posting.. Cook on!
Beef Filled Poblano:
4 Large Poblano Peppers
1 lb of ground beef
1/4 of an onion, chopped
1 can rotele
1 can black beans, drained
1 can of Campbells Nacho Cheese
Texas Pete Red Pepper Sauce to taste
Shredded Mexican Style Cheese
Place the Peppers in an oven and roast til skin is bubbly and brown. Place the hot peppers in a zip lock gallon baggie to loosen the skin from the peppers.. While it steams in the ziplock baggie, Brown the ground beef with the onion, drain the meat mixture. Add the the can of rotele, black beans and Nacho Cheese til hot and bubbly, add as much Texas Pete Sauce as you desire. Back to the peppers, take them from the ziplock bag and peel the bubbled skin away from the pepper. Slice the pepper straight done the center to open it up and remove the ribs and seeds. Fill the empty pepper with the meat mixture and top with a handful of shredded cheese, place them in a small baking dish and bake in a 350 degree oven for 20 mins until cheese is melted, hot and bubbly. Serve with Sour Cream and Salsa.
PS - You will have meat mixture left over from the peppers, set it aside for the chip dip mixture.
Spicy Chip Dip Meat Mixture -
1/2 lb ground beef
1/2 c Jalapenos, chopped fine
1/4 c flour
1/2 c water or jalapeno juice (your preference)
2 Tablespoons of black pepper
Brown the ground beef, DO NOT DRAIN, add the flour to the mixture to soak up the oil from the meat, continue cooking to make it crispy meat mixture..add the water or juice to the pot as well as the black pepper and chopped jalapenos, continue cooking until the water soaks up the flour mixture and makes it like a paste, continue to cook longer until it's crispy and a solid meat mixture.
This is where the leftover meat mixture from the poblanos come in handy. Place the left over meat mixture in a bowl and top it with the crispy spicy meat mixture so that it makes a layered dip. You can top with Sour Cream, Guacamole and Salsa and start dipping those chips!
Serving with a few margaritas doesn't hurt either.
Until the next posting.. Cook on!
Dining Debbie's Way Shrimp Nacho Bites and Tri Tip
I thought I would start a blog where I can share the recipes my family have enjoyed through the years. I love to cook and create fun and exciting dishes that will leave people wanting more. We just got to enjoy the Thanksgiving holiday with family and friends in Florida. I provided a spread of about 10 appetizers with the full traditional Thanksgiving meal, followed by three different desserts. One of the favorite appetizers that everyone loved was my "Seafood Nacho Chips". I would like to share the recipe with you.
Seafood Nacho Chips
1 c of shredded pepper jack cheese
1/4 cup of mayo
1/4 cup of fresh cilantro
1 small can of green chiles
1 t of Red Hot Pepper Sauce
1/4 t of blackened old bay seasoning
1/2 lb of mini shrimps or chopped crab meat
Bag of Scoop Tortilla Chips
Mix the first 6 ingredients in a bowl then fold in the seafood, place a spoonful of the mixture in each chip and bake in a 425 oven for 5 minutes, garnish with fresh cilantro and/or a drop of salsa. Its enough mixture to make about 35-45 chips.
TRI-TIP BBQ (SANTA MARIA BBQ)
Another of my families favorite meals is my Santa Maria BBQ (better known as Tri-Tip) I make sure to get a fresh cut of tri-tip from our local butcher. The tri-tip cut on a cow is the hip bending down into the thigh forming almost a boomerang cut of meat. I bring it home and generously coat both sides of the meat with Lawry Seasoning Salt and Garlic Powder. Let it sit in the refrigerator to marinate for a couple of hours. Get the grill nice and hot and grill the meat for about 20-30 mins per side, flipping once. You want a nice crispy crust on the meat (almost looking burnt) remove from the grill and let it rest on the counter for about 10-15 mins. Slice into 1 1/2 - 2" slices and serve with baked beans, corn, coleslaw, a slice of garlic bread and topped with Salsa. Makes a great summer BBQ picnic.
Well until my next post, enjoy Dining Debbie's Way and cook on!
Seafood Nacho Chips
1 c of shredded pepper jack cheese
1/4 cup of mayo
1/4 cup of fresh cilantro
1 small can of green chiles
1 t of Red Hot Pepper Sauce
1/4 t of blackened old bay seasoning
1/2 lb of mini shrimps or chopped crab meat
Bag of Scoop Tortilla Chips
Mix the first 6 ingredients in a bowl then fold in the seafood, place a spoonful of the mixture in each chip and bake in a 425 oven for 5 minutes, garnish with fresh cilantro and/or a drop of salsa. Its enough mixture to make about 35-45 chips.
TRI-TIP BBQ (SANTA MARIA BBQ)
Another of my families favorite meals is my Santa Maria BBQ (better known as Tri-Tip) I make sure to get a fresh cut of tri-tip from our local butcher. The tri-tip cut on a cow is the hip bending down into the thigh forming almost a boomerang cut of meat. I bring it home and generously coat both sides of the meat with Lawry Seasoning Salt and Garlic Powder. Let it sit in the refrigerator to marinate for a couple of hours. Get the grill nice and hot and grill the meat for about 20-30 mins per side, flipping once. You want a nice crispy crust on the meat (almost looking burnt) remove from the grill and let it rest on the counter for about 10-15 mins. Slice into 1 1/2 - 2" slices and serve with baked beans, corn, coleslaw, a slice of garlic bread and topped with Salsa. Makes a great summer BBQ picnic.
Well until my next post, enjoy Dining Debbie's Way and cook on!
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