My Go-to Cucumber Salad

I LOVE Cucumbers! LOVE LOVE LOVE!

I love Cucumber salad! I could eat cucumbers EVERY day of my life! I really could! They never get old to me!

So whenever I make cucumber salad this recipe is the one I think of:

On the blog post where I got the recipe the original name for it is called “Kelsie’s awesome cucumber salad

So you will need:

The original recipe is a larger batch, I adjusted the recipe a little to make it my own
3- 4 large cucumbers, peeled and sliced thick, or thin (I did them thick)


2 medium tomatoes, chopped
1/2 medium red onion, diced

For the Dressing:

In a small bowl whisk together all the dressing ingredients.


1/2 cup cider vinegar


4 Tablespoons canola oil


2-3 Tbsp honey, (If you want it to taste sweeter, add more honey)


1 tsp celery salt


1 tsp dried basil


1 tsp ground mustard


1 tsp garlic powder


salt (to taste)


1/2 tsp dried oregano


few dashes of cayenne pepper

Now for the salad:

Place the cucumbers in a large bowl

 

Then add the onion

then the tomatoes

then pour the dressing you made over the cucumbers, onion, and tomatoes

Toss everything together

I feel like the longer the cucumbers sit in the dressing, the better it is. I’ve even let it sit overnight and tossed it a few times and it kind of pickled the cucumbers and the flavors were amazing! I’ve tried it right after I made it, without letting it sit and it’s still good, but I think it’s even better if it sits longer.

So if you are in a hurry, then mix everything together and eat it. If you have an hour, then let the salad chill in the fridge for an hour or 30 minutes. If you can let it sit overnight, I recommend letting it sit.

Recipe:
3- 4 large cucumbers, peeled and sliced thick, or thin (I did them thick)
2 medium tomatoes, chopped
1/2 medium red onion, diced

For the Dressing:
In a small bowl whisk together all the dressing ingredients.
1/2 cup cider vinegar
4 Tablespoons canola oil
2-3 Tbsp honey, (If you want it to taste sweeter, add more honey)
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
salt (to taste)
1/2 tsp dried oregano
few dashes of cayenne pepper

Now for the salad:
Place the cucumbers in a large bowl
Then add the onion
then the tomatoes
then pour the dressing you made over the cucumbers, onion, and tomatoes

Toss everything together

I feel like the longer the cucumbers sit in the dressing, the better it is. I’ve even let it sit overnight and tossed it a few times and it kind of pickled the cucumbers and the flavors were amazing! I’ve tried it right after I made it, without letting it sit and it’s still good, but I think it’s even better if it sits longer.

Easy French Bread Pizza

Found the inspiration for this recipe from http://www.twopeasandtheirpod.com

1 loaf French Bread
Pizza sauce, homemade
freshly Shredded Mozzarella cheese

favorite pizza toppings
They suggested sausage,
DSC_0003.JPG-1

caramelized onions, roasted red peppers
DSC_0002.JPG-1

Preheat oven to 400 degrees
DSC_0004.JPG-1

Cook Sausage
DSC_0005.JPG-1

DSC_0008.JPG-1

DSC_0010.JPG-1

and Caramelized onions
I used this recipe for the caramelized onions:
DSC_0006.JPG-1

DSC_0007.JPG-1

DSC_0015.JPG-1

DSC_0019.JPG-1

DSC_0020.JPG-1

DSC_0044.JPG-1

I made my own Pizza Sauce as well

Grab a sauce pan and coated the bottom with a little vegetable oil
DSC_0018.JPG-1

added 2-3 cloves of minced garlic
DSC_0021.JPG-1

DSC_0023.JPG-1

I added in
1 15 oz can of tomato sauce
1 8 oz can of tomato sauce
DSC_0025.JPG-1
1 6 oz can tomato paste
DSC_0027.JPG-1

1 tbsp balsamic vinegar
DSC_0028.JPG-1

Garlic salt, to taste
DSC_0029.JPG-1

DSC_0030.JPG-1

Freeze dried basil, to taste
DSC_0031.JPG-1

Freeze dried Parsley, to taste
DSC_0033.JPG-1

dried Oregano, to taste
DSC_0035.JPG-1

DSC_0037.JPG-1

Stir everything together
DSC_0038.JPG-1

Season with Salt & Pepper, To taste
DSC_0041.JPG-1

Then add in 1 Tbsp brown Sugar
DSC_0042.JPG-1

Stir everything together and turn to medium low and let simmer until you need the sauce
DSC_0043.JPG-1

Slice French bread loaf in half lengthwise and then each half in half and place on baking sheet.
DSC_0046.JPG-1

spread the pizza sauce over the bread evenly.
DSC_0047.JPG-1

DSC_0048.JPG-1

DSC_0049.JPG-1

Then add roasted bell peppers
DSC_0051.JPG-1

Then add the Caramelized onions
DSC_0052-1

DSC_0053-1

Then add shredded cheese
DSC_0054-1

DSC_0056-1

Then add sausage
DSC_0058-1

DSC_0059-1

DSC_0062-1

Bake for 10-12 minutes or until cheese is bubbly and melted
DSC_0068-1

You can cut the slices in half again or leave whole and Serve up nice and hot
DSC_0071-1

Recipe

  • 1 loaf French Bread
  • Pizza sauce, homemade
  • freshly Shredded Mozzarella cheese
  • favorite pizza toppings-
  • They suggested sausage,
  • caramelized onions, roasted red peppers
  • Preheat oven to 400 degrees
  • Cook Sausage
  • and Caramelized onions
  • I made my own Pizza Sauce as well
  • Grab a sauce pan and coated the bottom with a little vegetable oil
  • added 2-3 cloves of minced garlic
  • I added in
  • 1 15 oz can of tomato sauce
  • 1 8 oz can of tomato sauce
  • 1 6 oz can tomato paste
  • 1 tbsp balsamic vinegar
  • Garlic salt, to taste
  • Freeze dried basil, to taste
  • Freeze dried Parsley, to taste
  • Oregano, to taste
  • Stir everything together
  • Season with Salt & Pepper, To taste
  • Then add in 1 Tbsp brown Sugar
  • Stir everything together and turn to medium low and let simmer until you need the sauce
  • Slice French bread loaf in half lengthwise and then each half in half and place on baking sheet.
  • spread the pizza sauce over the bread evenly.
  • Then add roasted bell peppers
  • Then add the Caramelized onions
  • Then add shredded cheese
  • Then add sausage
  • Bake for 10-12 minutes or until cheese is bubbly and melted
  • You can cut the slices in half again or leave whole and Serve up nice and hot

Oven-Fried Chicken Drumsticks

Recipe

6 chicken drumsticks
2 eggs
2 tablespoons water
4 tablespoons butter
1 cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
olive oil
DSC_0140.JPG-1

Preheat your oven to 425 degrees.

While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs
DSC_0143.JPG-1

and water
DSC_0144.JPG-1

DSC_0146.JPG-1

In another medium-sized bowl/dish combine the breadcrumbs,
DSC_0147.JPG-1

cheese,
DSC_0148.JPG-1

salt, smoked paprika,
DSC_0150.JPG-1

garlic powder,
DSC_0151.JPG-1

onion powder,
DSC_0152.JPG-1

oregano,
DSC_0153.JPG-1

basil
DSC_0154.JPG-1

DSC_0155.JPG-1

and the freshly ground pepper
DSC_0158.JPG-1

Grab your cast iron skillet and place the butter in the skillet
DSC_0157.JPG-1

and place it in the preheated oven to melt

Dip the drumsticks in the egg mixture
DSC_0159.JPG-1

Then dip the drumsticks into the breadcrumbs
DSC_0161.JPG-1

pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating
DSC_0162.JPG-1

DSC_0168.JPG-1

once the butter is melted in the pan, pull it out of the oven
DSC_0164.JPG-1

and after coating each drumstick, place them into the pan with the melted butter,
DSC_0173.JPG-1

DSC_0175.JPG-1

then drizzle a little olive oil over each drumstick
DSC_0178.JPG-1

DSC_0179.JPG-1

Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes
DSC_0218.JPG-1

DSC_0221.JPG-1

cool for 5-10 minutes and then serve

Recipe

  • 6 chicken drumsticks
  • 2 eggs
  • 2 tablespoons water
  • 4 tablespoons butter
  • 1 cup panko breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • olive oil
  • Preheat your oven to 425 degrees.
  • While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs and water
  • In another medium-sized bowl/dish combine the breadcrumbs, cheese, salt, smoked paprika, garlic powder, onion powder, oregano, basil and the freshly ground pepper
  • Grab your cast iron skillet and place the butter in the skillet
  • and place it in the preheated oven to melt
  • Dip the drumsticks in the egg mixture
  • Then dip the drumsticks into the breadcrumbs pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating once the butter is melted in the pan, pull it out of the oven and after coating each drumstick, place them into the pan with the melted butter, then drizzle a little olive oil over each drumstick.
  • Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes cool for 5-10 minutes and then serve

Homemade Ranch Dressing and Stacey’s Birthday Dinner

So back in August (yes I know I am so far behind on my postings) I wanted to make my good, great, awesome friend Stacey dinner for her birthday. So I emailed her and asked her what she wanted for her dinner…Stacey is a busy lady and she lives 90 miles from me so we don’t get to see each other often and I have never cooked her a Jamie meal, so I wanted to cook her and her hubby and kids a nice meal of things she liked. So I asked her and this is what she requested: fried catfish, with hush puppies, watermelon and salad with REAL ranch dressing, not the bottled stuff or packet stuff…OK you got it…

So I decided on The pioneer woman’s ranch dressing because I LOVE the Pioneer woman

I doubled this recipe as I LOVE ranch and I was cooking for 7 of us and I wanted leftover ranch for a salad for myself for the next couple of nights with dinner. Because (again) I LOVE ranch).

3 cloves of Garlic, minced
Salt, To Taste
1/4 cup Italian Flat-leaf Parsley, chopped
2 Tablespoons Fresh Chives, minced
1 cup (Real) Mayonnaise
1/2 cup Sour Cream
Buttermilk (as Needed To Desired Consistency)
White Vinegar (about 2 tablespoons)
Worcestershire Sauce, (few dashes)
Fresh Dill (I did about 1/3 a cup)
Cayenne Pepper (I did a teaspoon)
Paprika (I did a teaspoon)
dried Oregano (I did a teaspoon)
Tabasco (5-6 dashes)
DSC_0022.JPG-1

Mince the garlic
DSC_0023.JPG-1

DSC_0025.JPG-1

DSC_0028.JPG-1

then sprinkle about an 1/8 to ¼ teaspoon of salt on it
DSC_0029.JPG-1

and mash it into a paste with a fork.
DSC_0032.JPG-1

Then Chop the parsley,
DSC_0033.JPG-1

chives
DSC_0035.JPG-1

DSC_0036.JPG-1

DSC_0037.JPG-1

Dill, finely
DSC_0040.JPG-1

and set aside

In a bowl combine the Mayonnaise
DSC_0042.JPG-1

Sour cream
DSC_0044.JPG-1

and buttermilk
DSC_0047.JPG-1

Vinegar (I added in 2 tablespoons)
DSC_0049.JPG-1

few dashes of Worcestershire Sauce
DSC_0052.JPG-1

a teaspoon of Cayenne Pepper (Stacey likes things spicy, so I kept that in mind)
DSC_0055.JPG-1

Paprika (about 1 teaspoon)
DSC_0056.JPG-1

Dried Oregano (about 1 teaspoon)
DSC_0057.JPG-1

DSC_0058.JPG-1

5-6 dashes of Tabasco
DSC_0059.JPG-1

I also added in about a teaspoon of garlic salt
DSC_0061.JPG-1

(and of course) I also added in about a teaspoon of creole seasoning
DSC_0062.JPG-1

I also added in about 1/4 a teaspoon of salt
DSC_0063.JPG-1

Mix everything together with a whisk and mix really well.

I tasted mine several times for flavoring
DSC_0065.JPG-1

DSC_0067.JPG-1

then I added in the garlic I smashed up earlier and all the fresh herbs as well
DSC_0068.JPG-1

I decided to bust out my electric hand blender to make sure all the herbs were nice and chopped up finely, I didn’t want someone to get a big chunk of dill or parsley
DSC_0070.JPG-1

I blended the dressing really well
DSC_0072.JPG-1

then tasted it for seasonings again, add in more of what it was missing, if it’s not missing anything, then leave it as is! Mine was perfect!
DSC_0073.JPG-1

Looks like ranch dressing!
DSC_0075.JPG-1

I LOVE ranch dressing!
DSC_0076.JPG0-1

I added mine to a bottle, to make it easier for pouring
DSC_0078.JPG-1

DSC_0079.JPG-1

These are the 4 extra seasonings that I ended up adding in on my own, about a teaspoon of each
DSC_0082.JPG-1

I let the dressing chill most of the day, while I cooked everything else, tasting it to make sure I got the seasoning right!

I also made Stacey a brownie cake. She LOVES Brownies, Pecans and Caramel. So I made her a turtle brownie cake
DSC_0083.JPG-1

DSC_0089.JPG-1

DSC_0092.JPG-1

DSC_0099.JPG-1

DSC_0103.JPG-1

DSC_0109.JPG-1

DSC_0120.JPG-1

I wanted this cake to be pretty amazing, just like my friend!
DSC_0124.JPG-1

DSC_0126.JPG-1

DSC_0133.JPG-1

I also made homemade bacon bits for the salad as well with REAL bacon!
DSC_0097.JPG-1

Watermelon
DSC_0096.JPG-1

The Birthday girl
DSC_0140.JPG-1

I had Stacey’s son Blaise sample the ranch dressing to make sure it was ok…he approved!
DSC_0142.JPG-1

Hush puppies
DSC_0155.JPG-1

cards the kiddies made their momma!
DSC_0190.JPG-1

mmmmmm salad with homemade ranch dressing…the BEST!
DSC_0197.JPG-1

catfish
DSC_0199.JPG-1

Happy Birthday Dear Friend!
DSC_0158.JPG-1

Recipe

  • 3 cloves of Garlic, minced
  • Salt, To Taste
  • 1/4 cup Italian Flat-leaf Parsley, chopped
  • 2 Tablespoons Fresh Chives, minced
  • 1 cup (Real) Mayonnaise
  • 1/2 cup Sour Cream
  • Buttermilk (as Needed To Desired Consistency)
  • White Vinegar (about 2 tablespoons)
  • Worcestershire Sauce, (few dashes)
  • Fresh Dill (I did about 1/3 a cup)
  • Cayenne Pepper (I did a teaspoon)
  • Paprika (I did a teaspoon)
  • Fresh Oregano (I did a teaspoon)
  • Tabasco (5-6 dashes)
  • Mince the garlic
  • then sprinkle about an 1/8 to ¼ teaspoon of salt on it
  • and mash it into a paste with a fork.
  • Then Chop the parsley, chives Dill, finely
  • and set aside
  • In a bowl combine the Mayonnaise, Sour cream and buttermilk
  • Vinegar (I added in 2 tablespoons)
  • few dashes of Worcestershire Sauce
  • a teaspoon of Cayenne Pepper (Stacey likes things spicy, so I kept that in mind)
  • Paprika (about 1 teaspoon)
  • Dried Oregano (about 1 teaspoon)
  • 5-6 dashes of Tabasco
  • I also added in about a teaspoon of garlic salt
  • (and of course) I also added in about a teaspoon of creole seasoning
  • Mix everything together with a whisk and mix really well.
  • I tasted mine several times for flavoring
  • then I added in the garlic I smashed up earlier and all the fresh herbs as well
  • I decided to bust out my electric hand blender to make sure all the herbs were nice and chopped up finely, I didn’t want someone to get a big chunk of dill or parsley
  • I blended the dressing really well
  • then tasted it for seasonings again, add in more of what it was missing, if it’s not missing anything, then leave it as is! Mine was perfect!
  • I let the dressing chill most of the day, while I cooked everything else, tasting it to make sure I got the seasoning right!

Pork Carnitas

Original recipe makes 12 servings

1/4 cup vegetable oil
4 pounds pork shoulder, cut into a few large pieces
DSC_0008.JPG-1

3 tablespoons kosher salt
1 onion, chopped
2 cloves garlic, crushed
3 tbsp lime juice
1 tbsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
DSC_0006.JPG-1

Preheat your oven to 400 degrees

grab a large dutch oven and place it on a large burner and heat burner to high heat, and add the veggie oil to the pan.
DSC_0013.JPG-1

Season the pork with salt
DSC_0010.JPG-1

DSC_0011.JPG-1

Then place the pork in the pan,
DSC_0016.JPG-1

brown on all sides, (takes about 10-12 minutes)
DSC_0022.JPG-1

DSC_0026.JPG-1

DSC_0031.JPG-1

Add the onion,
DSC_0032.JPG-1

garlic,
DSC_0033.JPG-1

lime juice,
DSC_0034.JPG-1

chili powder,
DSC_0037.JPG-1

oregano, and cumin.
DSC_0039.JPG-1

Pour in the water for the chicken Bouillon and then add amount of Bouillon it calls for on the jar, and bring to a boil.
DSC_0042.JPG-1

DSC_0044.JPG-1

Lower the heat to medium-low, cover pot with lid, and continue to simmer until pork is very tender, about 2 1/2-3 hours.
DSC_0047.JPG-1

Transfer the pork shoulder to a large baking sheet, reserving the liquid.
DSC_0067.JPG-1

DSC_0068.JPG-1

Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
DSC_0069.JPG-1

Place pork back in the oven and bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and then shred the meat as it browns.
DSC_0070.JPG-1

I had Normy stop at Santiago’s on his way home to get some green Chile, to go with our Carnitas. THE BEST Green chili ever!
DSC_0071.JPG-1

I served my Carnitas with flour tortillas, sour cream, cheese and homemade pico de gallo and green Chile
DSC_0072.JPG-1

DSC_0074.JPG-1

 

Recipe

  • Original recipe makes 12 servings
  • 1/4 cup vegetable oil
  • 4 pounds pork shoulder, cut into a few large pieces
  • 3 tablespoons kosher salt
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 3 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
  • Preheat your oven to 400 degrees
  • grab a large dutch oven and place it on a large burner and heat burner to high heat, and add the veggie oil to the pan.
  • Season the pork with salt
  • Then place the pork in the pan,
  • brown on all sides, (takes about 10-12 minutes)
  • Add the onion, garlic, lime juice, chili powder, oregano, and cumin.
  • Pour in the water for the chicken Bouillon and then add amount of Bouillon it calls for on the jar, and bring to a boil.
  • Lower the heat to medium-low, cover pot with lid, and continue to simmer until pork is very tender, about 2 1/2-3 hours.
  • Transfer the pork shoulder to a large baking sheet, reserving the liquid.
  • Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  • Place pork back in the oven and bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and then shred the meat as it browns.
  • I served my Carnitas with flour tortillas, sour cream, cheese and homemade pico de gallo and green Chile

Chili

I just made this recipe up…wanted chili one night for dinner so just went with it and this is what I came up with…

I did use this recipe for the Chili seasoning mix
1 tablespoon smoked paprika
2 1/2 teaspoons seasoning salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
DSC_0485-1

In a bowl,
DSC_0487-1

stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.
DSC_0490-1

Whatever you don’t use, store in an airtight container.

OK now for what you will need for the chili:
DSC_0493-1

2 green bell peppers, chopped in small chunks
1 red bell pepper, chopped in small chunks
1 28 oz can, diced tomatoes
1 28 oz can, crushed tomatoes
1 15 oz can, black beans, drained
1 15 oz can, Pinto beans, drained
1 5-6 oz can, Tomato paste
1 15 oz can, tomato sauce
Garlic salt, to taste
Freshly ground black pepper, to taste
Kosher salt, to taste
Chili powder, to taste
about a pound and 1/2 lean ground beef
2-3 garlic cloves, smashed and minced
3-4 celery stalks chopped into small dice
2 jalapenos peppers (I left the seeds in for extra spiciness, you can remove them)
2 yellow chilies
1 yellow onion, chopped
chili seasoning
10-12 roasted green chilies, skin and seeds removed and chopped
(not in picture but I also used about 3 cups of water and Worcestershire sauce)

So start by chopping all your veggies: bell peppers, celery, jalapenos, yellow chilies, onion, green chilies and set aside
DSC_0494-1

Grab a deep pot and place on burner and heat burner to medium high heat and add ground beef
DSC_0496-1

Season with Salt and Pepper, to taste
DSC_0497-1

Cook beef and ground up into small chunks and brown meat
DSC_0499-1

Add a little chili seasoning to beef, to taste (I never measure so I always say, to taste because that’s what I do… to taste)
DSC_0500-1

stir beef and chili seasoning together and then add onions and stir together with beef
DSC_0505-1

then add garlic
DSC_0507-1

cook for a minute or two, until you smell the garlic and stir everything together. Then add celery
DSC_0510-1

stir
DSC_0513-1

then add a little more chili seasoning, again…to taste
DSC_0515-1

DSC_0518-1

stir in with meat and veggies
DSC_0519-1

add red bell pepper
DSC_0520-1

green bell pepper
DSC_0521-1

DSC_0522-1

stir everything together
DSC_0523-1

Add Jalapenos and Yellow Chile’s
DSC_0525-1

Then add green chilies
DSC_0528-1

DSC_0531-1

Add Beans
DSC_0532-1

DSC_0533-1

Then add, canned tomatoes and sauce
DSC_0535-1

DSC_0536-1

DSC_0538-1

I filled the 15 oz can of tomato sauce with water once I poured the sauce into the chili
DSC_0539-1

stir everything together
DSC_0541-1

then add a generous amount of chili powder, to taste
DSC_0542-1

then I added a few dashes of Worcestershire sauce
DSC_0543-1

then I added in a couple more cups of water
DSC_0544-1

Then added tomato paste
DSC_0545-1

DSC_0546-1

stir everything together, really well, taste for seasonings and add more if needed. Or leave as is.
DSC_0548-1

let chili simmer 30-45 minutes uncovered, stirring occasionally

Then serve it up in a nice large bowl with freshly grated, extra sharp cheddar cheese
DSC_0550-1

DSC_0552-1

Recipe

  • Chili seasoning mix
  • 1 tablespoon smoked paprika
  • 2 1/2 teaspoons seasoning salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • In a bowl,
  • stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.
  • Whatever you don’t use, store in an airtight container.
  • OK now for what you will need for the chili:
  • 2 green bell peppers, chopped in small chunks
  • 1 red bell pepper, chopped in small chunks
  • 1 28 oz can, diced tomatoes
  • 1 28 oz can, crushed tomatoes
  • 1 15 oz can, black beans, drained
  • 1 15 oz can, Pinto beans, drained
  • 1 5-6 oz can, Tomato paste
  • 1 15 oz can, tomato sauce
  • Garlic salt, to taste
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • Chili powder, to taste
  • about a pound and 1/2 lean ground beef
  • 2-3 garlic cloves, smashed and minced
  • 3-4 celery stalks chopped into small dice
  • 2 jalapenos peppers (I left the seeds in for extra spiciness, you can remove them)
  • 2 yellow chilies
  • 1 yellow onion, chopped
  • chili seasoning
  • 10-12 roasted green chilies, skin and seeds removed and chopped
  • (I also used about 3 cups of water and Worcestershire sauce)
  • So start by chopping all your veggies: bell peppers, celery, jalapenos, yellow chilies, onion, green chilies and set aside
  • Grab a deep pot and place on burner and heat burner to medium high heat and add ground beef
  • Season with Salt and Pepper, to taste
  • Cook beef and ground up into small chunks and brown meat
  • Add a little chili seasoning to beef, to taste (I never measure so I always say, to taste because that’s what I do… to taste)
  • stir beef and chili seasoning together and then add onions and stir together with beef
  • then add garlic
  • cook for a minute or two, until you smell the garlic and stir everything together. Then add celery, stir
  • then add a little more chili seasoning, again…to taste
  • stir in with meat and veggies
  • add red bell pepper, green bell pepper
  • stir everything together
  • Add Jalapenos and Yellow Chile’s
  • Then add green chilies, Add Beans
  • Then add, canned tomatoes and sauce
  • I filled the 15 oz can of tomato sauce with water once I poured the sauce into the chili
  • stir everything together
  • then add a generous amount of chili powder, to taste
  • then I added a few dashes of Worcestershire sauce
  • then I added in a couple more cups of water
  • Then added tomato paste
  • stir everything together, really well, taste for seasonings and add more if needed. Or leave as is.
  • let chili simmer 30-45 minutes uncovered, stirring occasionally
  • Then serve it up in a nice large bowl with freshly grated, extra sharp cheddar cheese

Taco Seasoning

Got the recipe from here

1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
DSC_0003-1

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
DSC_0006-1

DSC_0013-1

 

Recipe

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.

Arroz con Pollo (Caribbean Rice with Chicken)

This is the one Puerto Rican dish I can make! YAY! GO ME! I have made it a few times and every time I make it, I erase the old recipe on here to update it, because my pictures keep getting better and better and I get better and better at making it!

So you all know my hubby Normando or as I call him Normy or Norman, is from Puerto Rico. So the good wifey I am, I wanted to learn how to make the food of his homeland. So I chose Arroz con Pollo (Caribbean Rice with Chicken). Pretty easy dish! So this will be the 3rd time I have made it! I would like to master it and then learn to make more dishes from Normy’s homeland…

I got the recipe from this book:
scan0240-1

Normy says that this is the ONLY book I should get Puerto Rican Recipes from as it is his fav. OK BOSS!

So here is what the recipe looks like in the book:
scan0241-1

scan0242-1

So here is everything listened in A & B
DSC_0166-1

A –
2 ½ pounds chicken thighs (I did boneless, skinless thighs)
(I had Normy cut the fat off the chicken thighs 1st)
DSC_0168-1

B –
2 teaspoons fresh ground black pepper
2 cloves of garlic, peeled and minced
1 teaspoon whole dried oregano
4 ½ teaspoons salt
2 teaspoons olive oil
1 teaspoon balsamic vinegar

Mix all ingredients in B in a small bowl

1. Wash chicken cut fat off and dry with paper towels and rub with seasoning included in B, (fresh ground black pepper, garlic, oregano, salt, olive oil, balsamic vinegar) Set in refrigerator for several hours or overnight.
DSC_0170-1

DSC_0171-1

DSC_0172-1

DSC_0175-1

DSC_0177-1

C-
1 tablespoon olive oil
1 ounce salt pork
2 ounces lean cured ham
(all ingredients in C diced)

D-
1 onion, peeled
1 green pepper, seeded
1 tomato
6 fresh cilantro leaves
(all ingredients in D chopped)

E-
½ teaspoon of salt
10 olives, stuffed with pimientos (green olives)
1 tablespoon capers
¼ cup tomato sauce
2 tablespoon fat or Achiote Coloring
3 cups rice
DSC_0181-1

2. In a caldero or dutch oven,
DSC_0182-1

heat fat
DSC_0183-1

DSC_0184-1

and brown rapidly salt pork and ham.
DSC_0186-1

DSC_0189-1

DSC_0192-1

DSC_0194-1

Reduce heat to medium, add chicken pieces, and cook for 5 minutes.
DSC_0195-1

DSC_0196-1

DSC_0200-1

3. reduce heat to low, add ingredients included in D, (onion,
DSC_0202-1

green pepper,
DSC_0205-1

tomato,
DSC_0207-1

DSC_0212-1

cilantro leaves)
DSC_0213-1

and saute for 10 minutes, stirring occasionally
DSC_0216-1

4. add 2 ½ cups of water to pan,
DSC_0217-1

if regular rice is used or 3 ½ cups, if long grain rice is used. (I used regular rice, so I measured out 2 ½ cups of water)
5. Add to kettle ingredients included in E salt,
DSC_0219-1

10 green olives,
DSC_0220-1

DSC_0223-1

1 tablespoon capers, ¼ cup tomato sauce,
DSC_0224-1

DSC_0227-1

2 tablespoon fat or Achiote Coloring (I used 2 packets of Sazon by Goya)
DSC_0228-1

3 cups rice
DSC_0230-1

and mix over moderate heat for 2 minutes.

6. cook, uncovered, over moderate heat, until rice is dry.

7. with a fork, turn rice from bottom to top.

8. Cover pan and cook over low heat for 40 minutes. Halfway during this cooking period, turn rice over again.
DSC_0308-1

DSC_0310-1

DSC_0314-1

9. Serve nice and hot

DSC_0318-1

 

DSC_0319-1

 

Recipe

  • A –
  • 2 ½ pounds chicken thighs
  • B –
  • 2 teaspoons fresh ground black pepper
  • 2 cloves of garlic, peeled and minced
  • 1 teaspoon whole dried oregano
  • 4 ½ teaspoons salt
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • Mix all ingredients in B in a small bowl
  • C-
  • 1 tablespoon vegetable oil
  • 1 ounce salt pork
  • 2 ounces lean cured ham
  • (all ingredients in C diced)
  • D-
  • 1 onion, peeled
  • 1 green pepper, seeded
  • 1 tomato
  • 6 fresh cilantro leaves
  • (all ingredients in D chopped)
  • E-
  • ½ teaspoon of salt
  • 10 olives, stuffed with pimientos (green olives)
  • 1 tablespoon capers
  • ¼ cup tomato sauce
  • 2 tablespoon fat or Achiote Coloring
  • 3 cups rice
  • 1.Wash chicken cut fat off and dry with paper towels and rub with seasoning included in B, (fresh ground black pepper, garlic, oregano, salt, olive oil, balsamic vinegar)
  • Set in refrigerator for several hours or overnight.
  • 2. In a caldero or dutch oven, heat fat and brown rapidly salt pork and ham. Reduce heat to medium, add chicken pieces, and cook for 5 minutes.
  • 3. reduce heat to low, add ingredients included in D, (onion, green pepper, tomato, cilantro leaves) and saute for 10 minutes, stirring occasionally
  • 4. add 2 ½ cups of water to pan, if regular rice is used or 3 ½ cups, if long grain rice is used. (I used regular rice, so I measured out 2 ½ cups of water)
  • 5. Add to kettle ingredients included in E salt, 10 green olives, 1 tablespoon capers, ¼ cup tomato sauce, 2 tablespoon fat or Achiote Coloring (I used 2 packets of Sazon by Goya, see picture in post), 3 cups rice and mix over moderate heat for 2 minutes.
  • 6. cook, uncovered, over moderate heat, until rice is dry.
  • 7. with a fork, turn rice from bottom to top.
  • 8. Cover pan and cook over low heat for 40 minutes. Halfway during this cooking period, turn rice over again.
  • 9. Serve nice and hot

Chicken Cacciatore

This is one of my go to recipes. It’s so easy to make and so delicious. The leftovers are even better the next day.

Got the recipe from here

6 chicken thighs, boneless and skinless
salt, to taste
freshly ground black pepper, to taste
1 cup all purpose flour, for dredging
olive oil
2 large red bell pepper, chopped small
DSC_0130-1

DSC_0131-1

1 yellow onion, chopped
DSC_0139-1

3 garlic cloves, minced
3/4 cup dry white wine
1 ( 28-ounce) can petite diced tomatoes with juice
3/4 water and then add in 1 tbsp of better than bullion, chicken flavor
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
DSC_0127-1

Sprinkle the chicken pieces with salt and pepper, to taste.
DSC_0142-1

DSC_0149-1

Dredge the chicken pieces in the flour to coat lightly.
DSC_0150-1

DSC_0160-1

DSC_0161-1

In a large heavy saute pan, heat the olive oil over a medium-high heat
DSC_0143-1

Add the chicken pieces to the pan and saute
DSC_0156-1

DSC_0157-1

just until brown, about 5 minutes per side.
DSC_0176-1

If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
DSC_0181-1

Add the bell pepper, onion
DSC_0180-1

and garlic
DSC_0183-1

and salt and pepper to taste

saute over medium heat until the onion is tender, about 5 minutes.
DSC_0187-1

Add the wine
DSC_0189-1

and simmer
DSC_0190-1

until reduced by half, about 3 minutes. Add the tomatoes with their juice,
DSC_0195-1

water with better than bouillon , capers
DSC_0201-1

and oregano.
DSC_0204-1

Return the chicken pieces to the pan
DSC_0208-1

and turn them to coat in the sauce.
DSC_0210-1

Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes.

Using tongs, transfer the chicken to a plate. spoon the sauce over the chicken, then serve.

I served mine with white rice
DSC_0213-1

DSC_0216-1

Recipe

  • 6 chicken thighs, boneless and skinless
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup all purpose flour, for dredging
  • olive oil
  • 2 large red bell pepper, chopped small
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 3/4 cup dry white wine
  • 1 ( 28-ounce) can petite diced tomatoes with juice
  • 3/4 water and then add in 1 ysp of better than boulion, chicken flavor
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • Sprinkle the chicken pieces with salt and pepper, to taste.
  • Dredge the chicken pieces in the flour to coat lightly.
  • In a large heavy saute pan, heat the olive oil over a medium-high heat
  • Add the chicken pieces to the pan and saute
  • just until brown, about 5 minutes per side.
  • If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
  • Add the bell pepper, onion and garlic and salt and pepper to taste
  • saute over medium heat until the onion is tender, about 5 minutes.
  • Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, water with better than bouillon , capers and oregano.
  • Return the chicken pieces to the pan and turn them to coat in the sauce.
  • Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes.
  • Using tongs, transfer the chicken to a plate. spoon the sauce over the chicken, then serve.
  • I served mine with white rice