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jeudi 12 mai 2022

Smoked Turkey Greens

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Looks great and crispy delicious, and healthy !! This dish took me back to my childhood.

WHAT YOU WILL NEED:

  • 1 bunch of green cabbage
  • 1 tbs olive oil
  • 1/2 onion, diced
  • 3 garlic cloves, diced
  • 3 cups chicken broth
  • A tbs of red pepper flakes
  • 1 smoked turkey, fully cooked (smoked turkey wings can also be used)
  • Condiments (optional) (salt, pepper, vinegar, hot sauce.)

HOW TO MAKE IT:

Step 1:

remove the green cabbage leaf from the steam.

Step 2:

wash the cabbage well in cold water to remove any dirt and particles. We can also use salt to help remove particles if needed.

Step 3:

rinse it well and set it aside.

Step 4:

In a large saucepan over medium heat, add 1 tablespoon of olive oil, chopped onions, and garlic. Fry until soft.
Then we add the chicken broth, red pepper flakes and turkey shake. Bring it to a boil, then reduce the heat.

Step 5:

leave it for 20-30 minutes. This helps the broth gain that delicious smoky flavor!
Then we add green cabbage.

Step 6:

Cover over low heat for 45-60 minutes, or until desired softness is reached. Do not boil the cabbage. It will wilt when cooked.
When you’re done, season to your preference

Fried Peach or Apple Pies

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Fried Peach or Apple Pies

Everybody loves them! And they are simple to make.
These fried apple pies are made with refrigerated biscuits and dried apples/peaches. You can make your own biscuit dough or simply use refrigerated biscuits. If you make a double or triple batch to take to a gathering you will be the hit of the day!!

The trick is making sure you get a good seal at the edge and don’t poke holes in them as you move them around. Don’t fry them too fast or the inside won’t get done.

Ingredients:

  • 8 ounces dried apples or dried peaches
  • 1 cup water
  • 1/3 cup sugar
  • 1 tablespoon butter
  • 1 tsp. cinnamon or apple pie spice
  • 1 can jumbo refrigerated flaky biscuits
  • vegetable oil, for frying

INSTRUCTIONS:

  1. Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside…

Fried Peach or Apple Pies

Everybody loves them! And they are simple to make.
These fried apple pies are made with refrigerated biscuits and dried apples/peaches. You can make your own biscuit dough or simply use refrigerated biscuits. If you make a double or triple batch to take to a gathering you will be the hit of the day!!

The trick is making sure you get a good seal at the edge and don’t poke holes in them as you move them around. Don’t fry them too fast or the inside won’t get done.

Ingredients:

  • 8 ounces dried apples or dried peaches
  • 1 cup water
  • 1/3 cup sugar
  • 1 tablespoon butter
  • 1 tsp. cinnamon or apple pie spice
  • 1 can jumbo refrigerated flaky biscuits
  • vegetable oil, for frying

INSTRUCTIONS:

  1. Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
  2. If using fresh apples: For the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat, mash slightly and cool.)
  3. Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.
  4. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don’t rush it because you want to make sure the biscuit is cooked completely through.
  5. Drain well on paper towels.
  6. Makes 10 pies.

Enjoy!!

My Grandmother’s Tamales Recipe

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My Grandmother’s Tamales Recipe

Ingredients

  • Makes approximately 5 dozen tamales
  • Fresh corn masa, 5 lbs.
  • 1 lb. corn husks
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon salt
  • 1 lb. lard
  • 5 cups cooked pork broth (drained from cooked pork) To be set aside, used as needed
  • 8 oz. whole chili anchos
  • 5 lb. pork shoulder
  • 3-4 cloves of garlic
  • ½ teaspoon ground black pepper
  • 2 teaspoons of ground cumin

Instructions

Step 1 : Prepare the Chili Ancho

Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes or more until soft, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid.

Step 2

Let cool and carefully transfer the mixture to a food processor and process adding reserved soaking liquid as needed until smooth. Pour blended mixture through a fine mesh sieve and transfer to a covered container and refrigerate until ready to use.

Step 3 : Prepare the Husks

Fill a stock pot with warm water and corn husks and soak overnight. Just before you’re ready to make your tamales, rinse husks and dry well and, if too wide, cut in half. Set aside.

Step 4 : Prepare the Pork

Cut pork shoulder into small (1-2 inch) pieces. Add garlic, pork pieces and spices to a large stock pot. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook over low heat for about 3 hours or until meat is tender.

Step 5

Remove meat and shred. Let meat cool and refrigerate overnight. Reserve pork broth.
The Day Of

Step 6 :Prepare the Masa

Beat 1 lb. lard with mixer or by hand until light. Add salt and fresh corn masa. Add in the chili mixture little by little until a dark pinkish color, and to taste. Beat with heavy duty mixer or knead like bread with a little pork broth, until dough is light. The dough is ready when a small amount floats when dropped in a glass of water.

Step 7 : Prepare the Pork Filling

Heat some lard in a heavy saucepan. Add a cup (or more, to your taste) of the blended ancho chili mixture to lard and simmer until sauce slightly thickens. Add some salt to taste. Now add shredded meat and both and cook for about 20 minutes. You may want to add more of the blended chili mixture to your liking.

Step 8 : Fill the Corn Husks

Put some of the masa in the center of the corn husk. With the back of spoon, spread the bottom 2/3 of corn husk evenly to edges. Line plenty of pork meat down center. Fold side of corn husks toward center, overlap. Now fold top (without masa) down and set aside on platter until ready to cook. Continue these steps until all masa and pork filling is used up.

Step 9 : Steam Tamales

Bring 3-4 cups of reserved pork broth to boil in a steamer. Place tamales with folded side down in steamer standing upright. Cover tamales with moist corn husks and a clean moist dish towel. Put lid on steamer and steam for 1 ½ hours or until husk can be easily peeled from the dough. Add more broth as needed to continue steaming being careful not to pour broth on tamales.

enjoy!!

Slow Cooker Chili Recipe

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Slow Cooker Chili Recipe

  • Servings: 8 servings
  • Ready in 6 hours 25 minutes 
  • Prep Time 15 minutes
  • Cook Time 6 hours 10 minutes

Ingredients

  • 1 Tbsp olive oil
  • 2 lbs lean ground beef
  • 1 large yellow onion , finely chopped
  • 3 cloves of garlic , finely minced
  • 2 (14.5) oz cans diced tomatoes with green chilies*
  • 3 (8 oz) cans tomato sauce
  • 1/2 cup water or beef broth
  • 2 Tbsp chili powder
  • 2 1/2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp cocoa powder
  • 1 tsp granulated sugar
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper , to taste
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can light red kidney beans, drained and rinsed

Serve topped with:

Cheddar and Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce

Optionally serve with:

fresh cornbread or biscuits , baked russet potatoes, saltine crackers or tortilla chips

Easy Cinnamon Roll Bread

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Easy Cinnamon Roll Bread

No yeast in this recipe, so prep time is quick. You don’t even need a mixer! It makes its own unique swirl as it bakes.

Ingredients

BREAD:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 egg, room temperature
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1/3 cup plain greek yogurt, or sour cream

SWIRL:

  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons butter, melted and cooled slightly (can use water instead)

GLAZE:

  • 1/2 cup powdered sugar
  • 2 – 3 teaspoons cream or milk (as needed for consistency)

Instructions:

  1. Preheat oven to 350 F. Butter or spray a glass loaf pan…

Easy Cinnamon Roll Bread

No yeast in this recipe, so prep time is quick. You don’t even need a mixer! It makes its own unique swirl as it bakes.

Ingredients

BREAD:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 egg, room temperature
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1/3 cup plain greek yogurt, or sour cream

SWIRL:

  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons butter, melted and cooled slightly (can use water instead)

GLAZE:

  • 1/2 cup powdered sugar
  • 2 – 3 teaspoons cream or milk (as needed for consistency)

Instructions:

  1. Preheat oven to 350 F. Butter or spray a glass loaf pan.
  2. In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
  3. In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.
  4. In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don’t overmix it).
  5. Bake for 45-50 minutes or until the center tests were done with a toothpick.
  6. Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.
  7. Make the glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze.

Enjoy!!

samedi 7 mai 2022

Cheesy Shrimp Tortellini Alfredo Skillet

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Cheesy Shrimp Tortellini Alfredo Skillet


If you love tortellini alfredo, wait until you get a bite of this! You can get my favorite recipe for Cheesy Shrimp Tortellini Alfredo Skillet Recipe. Creamy sauce, tasty tortellini, and tender shrimp, I don't think it gets better than this.

  • Prep Time: 15 MINUTES 
  • Cook Time: 5 MINUTES 
  • Total Time: 20 MINUTES

INGREDIENTS

  • 1 lb. Cheese Tortellini
  • 1 lb. Jumbo Shrimp, cleaned and deveined
  • 2 tbsp. Butter
  • 1 Plum Tomato, diced
  • 1 tbsp. Fresh Basil, chopped
  • 2 Cloves Garlic, minced
  • 2 tsp. Prepared Horseradish
  • 1 tbsp. All Purpose Flour
  • 1/2 c. Heavy Cream
  • 1/4 c. Grated Pecorino Romano Cheese
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste

INSTRUCTIONS

  1. Cook the tortellini according to package directions; drain.
  2. Add the butter to a large skillet and cook the shrimp until almost cooked through; approximately 2-3 minutes.
  3. Add the tomato, basil, garlic and horseradish and cook for another 1-2 minutes until the shrimp is cooked through and is white/pink and not clear.
  4. Stir in the flour; then add the heavy cream and cheese. Mix well; then add the cooked tortellini and stir until all coated.
  5. Sprinkle with extra cheese and chopped basil for garnish.

ENJOY!!

BEEF ROAST POT

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Roasting a tender pot cooked in a rich, flavorful broth is the perfect weekday or weekend dinner. Slow cooker, instant pot and oven methods included!


Collapse, simmer the soft pot slowly and ferment in a delicious broth with potatoes and carrots. A warm and hearty dinner recipe … this roast beef is the perfect complete meal that you can prepare with minimal effort.


When it comes to Sunday dinner, nothing beats a classic dish like roasting! Slow-cooked dinner that can be cooked in a slow cooker, instant pressure cooker, or oven. A complete meal with vegetables cooked along the meat.


What is a roasting pan?

The roasting in the pot is large, hard beef chunks (usually a cheap cut that’s perfect for slow cooking), roasted, covered, and slowly cooked with herbs and vegetables in a delicious broth until it crumbles.


A good amount of roasting can be done with any piece of roast beef: chuck roast, pie roast, or quick bun. The beef is marinated and roasted, then added to the slow cooker or instant bowl with the roasting liquid – in this recipe, you’ll use beef broth and balsamic vinegar that helps soften the meat and add a deeper flavor.

 

There are three main steps to getting to the best roasting possible, whichever option you choose:

+ Look for the roast first: The flavor you get when you grill the meat first is incredible. The fats are diverted while the juices are sealed. This step is worth more time and dishes. During slow cooking, the meat will release a wonderful flavor into the meat broth.

+ Add vegetables.

+ Slow cook the way you like!


BEEF ROAST POT

Classic Sunday Pot Roast is a clean way to put together comfort meals this is hearty, filling, and clean to feed the entire family. This recipe will paintings with traditional oven roast in addition to withinside the sluggish cooker or immediately pot.


Ingredients

  • Little carrots
  • 1 potato
  • 3 tablespoons of creole spice
  • 1 tablespoon black pepper
  • 2 tablespoons of onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon celery chips
  • 1 tablespoon of parsley
  • 1 cup of water


Instructions

Step 1.

Chop potatoes and carrots


Step 2.

Roasting beef Рseason with ingredients and sauté on a skillet over the stove

Step 3.

Placed in a casserole dish

Step 4.

Add a cup of water

Step 5.

Add more Creole spices to taste and cover with tin foil

Step 6.

Bake at 350 degrees for two and a half hours

Step 7.

Remove the tin – add the carrots and potatoes

Step 8.

Put in the oven again and bake uncovered for an additional 30 minutes or as desired

 Enjoy!!

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