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
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Preheat your oven to 425 degrees.

While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs
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and water
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In another medium-sized bowl/dish combine the breadcrumbs,
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cheese,
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salt, smoked paprika,
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garlic powder,
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onion powder,
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oregano,
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basil
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and the freshly ground pepper
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Grab your cast iron skillet and place the butter in the skillet
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and place it in the preheated oven to melt

Dip the drumsticks in the egg mixture
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Then dip the drumsticks into the breadcrumbs
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pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating
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once the butter is melted in the pan, pull it out of the oven
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and after coating each drumstick, place them into the pan with the melted butter,
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then drizzle a little olive oil over each drumstick
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Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes
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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
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Creamy Cucumber Salad

Got the inspiration for this recipe from my friend Karen! We went to her house for dinner one night and she had made a creamy cucumber salad and holy yum! I fell in love! So when I love something that I try for the 1st time, I have to make it myself!

So here is how I made my creamy cucumber salad:

So I used:

Freshly ground black pepper
Kosher Salt
Fresh Dill
Mayonnaise
Lemon juice
Creole Seasoning
Chives
2 cucumbers (I used English Cucumber because they are my fav) if you use regular cucumbers, maybe use 3
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Peel the cucumbers
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Then slice them up, you can do them thin or thick, whatever you like
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then cut the sliced pieces in 1/2
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Place the cucumber slices into a medium-sized bowl
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then grab another, small bowl and add about 1/2 a cup of mayonnaise,
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and then add 1 tsp of lemon juice
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then about 1/2 a tbsp of chopped, fresh dill
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stir that all together
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Season your cucumbers with salt, and pepper to taste
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add the mayonnaise mixture to the cucumbers
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stir together with the cucumbers, really well

then sprinkle some chives over the cucumbers (about a tsp)
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then stir the chives in and then season with the creole seasoning, 1 tsp. (my fav)
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stir everything together again

refrigerate until you are ready to eat.

Then serve it up!

YUMMY in my tummy!
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Recipe

  • Freshly ground black pepper
  • Kosher Salt
  • Fresh Dill
  • Mayonnaise
  • Lemon juice
  • Creole Seasoning
  • Chives
  • 2 cucumbers (I used English Cucumber because they are my fav) if you use regular cucumbers, maybe use 3
  • Peel the cucumbers
  • Then slice them up, you can do them thin or thick, whatever you like
  • then cut the sliced pieces in 1/2
  • Place the cucumber slices into a medium-sized bowl
  • then grab another, small bowl and add about 1/2 a cup of mayonnaise,
  • and then add 1 tsp of lemon juice
  • then about 1/2 a tbsp of chopped, fresh dill
  • stir that all together
  • Season your cucumbers with salt, and pepper to taste
  • add the mayonnaise mixture to the cucumbers
  • stir together with the cucumbers, really well
  • then sprinkle some chives over the cucumbers (about a tsp)
  • then stir the chives in and then season with the creole seasoning, 1 tsp.
  • stir everything together again
  • refrigerate until you are ready to eat.
  • Then serve it up!

Easy Mac and Cheese

Found this recipe on my most favorite website right now, Pinterest. Found it and thought how easy, different and yummy!

Got the recipe from here

So all you need is 5 ingredients!

Milk
Elbow Noodles
Extra sharp cheddar cheese, preferably not already shredded/grated. I am all about freshly shredded/grated cheese.
Kosher Salt
Freshly ground black pepper
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So grab a saucepan and turn your burner to medium heat and add 2 cups of milk
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then add in 2 cups of noodles
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simmer pasta in milk
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and continue stirring your pasta often
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So I added a few extras to my mac and cheese, I added a tsp of butter, because butter always makes everything better!
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stir the butter in and let it melt, cook the pasta in the milk until the pasta is cooked. I just followed the directions on the pasta box and started with that time and then cooked a few minutes longer after I tested the pasta.

Don’t drain the pasta

add in 2 cups of freshly shredded/grated extra sharp cheddar cheese
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Stir the cheese in
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then season with salt & pepper and I also added in a little bit of garlic salt as well
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stir everything together. Turn burner off and serve up, nice and hot.
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Recipe

  • Milk
  • Elbow Noodles
  • Extra sharp cheddar cheese, preferably not already shredded/grated. I am all about freshly shredded/grated cheese.
  • Kosher Salt
  • Freshly ground black pepper
  • So grab a saucepan and turn your burner to medium heat and add 2 cups of milk
  • then add in 2 cups of noodles
  • simmer pasta in milk
  • and continue stirring your pasta often
  • So I added a few extras to my mac and cheese, I added a tsp of butter, because butter always makes everything better!
  • stir the butter in and let it melt, cook the pasta in the milk until the pasta is cooked. I just followed the directions on the pasta box and started with that time and then cooked a few minutes longer after I tested the pasta.
  • Don’t drain the pasta
  • add in 2 cups of freshly shredded/grated extra sharp cheddar cheese
  • Stir the cheese in
  • then season with salt & pepper and I also added in a little bit of garlic salt as well
  • stir everything together. Turn burner off and serve up, nice and hot.

Roasted Vegetable Minestrone

So my friend James LOVES Minestrone soup. So one night I decided to make it so I could invite him over and then I decided to invite our friends Karen and Allan over as well. So here you go!

Got the recipe from The Pioneer woman from here

2 whole Zucchini, Halved, Cut Into Strips,
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Then Cubed
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2 whole Summer Squash, Halved, Cut Into Strips,
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Then Cubed
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8 ounces, weight White Mushrooms, Stems Removed And Quartered
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2 Tablespoons Olive Oil
Kosher Salt To Taste
2 Tablespoons (additional) Olive Oil
2 whole Carrots, Pealed And Sliced
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1 whole Medium Onion, Diced
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3 stalks Celery, small chop (leaves too)
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8 cups Low Sodium Chicken Broth
2 cans Cannelini Beans, Rinsed
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2 cans Red Kidney Beans, Rinsed

1 cup (heaping) Cut Green Beans, Fresh Or Frozen
1-1/2 cup Medium Or Small Pasta Shells, Uncooked
1 can (28oz) Diced Tomatoes With Juice
Salt And Pepper, to taste
Parmesan Cheese, Shaved
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Preheat your oven to 500 degrees.
Toss cubed zucchini, squash,
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and mushrooms
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in a bowl with olive oil
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and a sprinkling of kosher salt.
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Arrange onto two sheet pans (so there is no over crowding)
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and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
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In a heavy pot,
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heat olive oil over medium heat.
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Add carrots, onions, and celery
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and stir to cook for 3 minutes. Pour in broth
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and bring to a boil. Reduce heat to low and simmer for ten minutes.
Add cannelini beans
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then add kidney beans
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and green beans.
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Cook on low for five minutes. Add pasta
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and cook for an additional five minutes. Add canned tomatoes,
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stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper
Add roasted vegetables at the very end.
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I also added spinach, about a cup

Stir and allow to simmer and heat for a few minutes before serving.
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Be sure to check seasoning! Add more broth if necessary to increase liquid amount.
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Serve with Parmesan shavings
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Recipe

  • 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
  • 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
  • 8 ounces, weight White Mushrooms, Stems Removed And Quartered
  • 2 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • 2 Tablespoons (additional) Olive Oil
  • 2 whole Carrots, Pealed And Sliced
  • 1 whole Medium Onion, Diced
  • 3 stalks Celery, small chop (leaves too)
  • 8 cups Low Sodium Chicken Broth
  • 2 cans Cannelini Beans, Rinsed
  • 2 cans Red Kidney Beans, Rinsed
  • 1 cup (heaping) Cut Green Beans, Fresh Or Frozen
  • 1-1/2 cup Medium Or Small Pasta Shells, Uncooked
  • 1 can (28oz) Diced Tomatoes With Juice
  • Salt And Pepper, to taste
  • Parmesan Cheese, Shaved
  • Preheat your oven to 500 degrees.
  • Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt.
  • Arrange onto two sheet pans (so there is no over crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
  • In a heavy pot, heat olive oil over medium heat.
  • Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.
  • Add cannelini beans then add kidney beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper
  • Add roasted vegetables at the very end.
  • I also added spinach, about a cup
  • Stir and allow to simmer and heat for a few minutes before serving.
  • Be sure to check seasoning! Add more broth if necessary to increase liquid amount.
  • Serve with Parmesan shavings

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
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In a bowl,
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stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.
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Whatever you don’t use, store in an airtight container.

OK now for what you will need for the chili:
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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
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Grab a deep pot and place on burner and heat burner to medium high heat and add ground beef
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Season with Salt and Pepper, to taste
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Cook beef and ground up into small chunks and brown meat
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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)
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stir beef and chili seasoning together and then add onions and stir together with beef
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then add garlic
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cook for a minute or two, until you smell the garlic and stir everything together. Then add celery
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stir
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then add a little more chili seasoning, again…to taste
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stir in with meat and veggies
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add red bell pepper
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green bell pepper
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stir everything together
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Add Jalapenos and Yellow Chile’s
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Then add green chilies
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Add Beans
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Then add, canned tomatoes and sauce
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I filled the 15 oz can of tomato sauce with water once I poured the sauce into the chili
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stir everything together
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then add a generous amount of chili powder, to taste
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then I added a few dashes of Worcestershire sauce
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then I added in a couple more cups of water
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Then added tomato paste
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stir everything together, really well, taste for seasonings and add more if needed. Or leave as is.
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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
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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

Herb Roasted Mushrooms

I love mushrooms! LOVE! So I found this recipe and HAD to make it!
1-1 1/2 pounds crimini mushrooms
1-2 sprigs fresh rosemary, chopped
2-3 sprigs fresh thyme, chopped
kosher salt, to taste
fresh ground black pepper, to taste
olive oil, for drizzling (1-2 tablespoons)
the juice from one lemon
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Preheat the oven to 350 degrees.

Place crimini mushrooms in a baking dish.
Sprinkle with rosemary and thyme around the mushrooms.
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Sprinkle the kosher salt and black pepper over the mushrooms.

Drizzle with olive oil and lemon juice. Bake in oven for 30 – 35 minutes or until mushrooms are tender. Serve hot.

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Dill Beer Can Chicken

Recipe

1 (16 oz) can of lager beer, half empty (I just had my hubby drink half to help me out, I don’t drink beer, yucky)
fresh dill, chopped, to taste (I like a LOT of dill)
4 cloves garlic, minced
5 – 5 1/2 pound whole chicken, rinsed and patted dry with paper towels
olive oil, to taste
kosher salt, to taste
freshly ground black pepper, to taste
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Preheat oven to 350 degrees Chop the dill sprigs (I did about 5-6) and mince the garlic cloves and place in a bowl, also add in the salt and pepper, to taste DSC_0219-1

add olive oil in (I added about 1/4 a cup) and mix everything together
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I have a nifty beer can chicken holder thingy. So place the beer can inside the cavity of the chicken. (Or as I like to say, because I always have to be inappropriate…put the can up the chickens butt) Place the chicken upright on foil lined baking sheet (at first I didn’t line the sheet pan with foil, then later on I decided too, so I will save you the trouble and tell you to do it right away, makes for easy clean up)
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Rub the olive oil mixture all over the chicken.

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Place chicken in oven. I had to remove one of the racks in my oven because I had to move the rack I was cooking the chicken on to the very bottom, because the chicken stands tall and I didn’t want it to be too close to the broil element in the top of the oven. I cooked my chicken for about an hour and a half at 350 degrees.

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After an hour, I checked the chicken. If the temperature in the thigh registers 165 degrees, remove from the oven. If its not done, then cook for another 30 minutes or so and check temp again.

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I let my chicken rest for about 10 minutes, then just carved it as is on the beer can

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Delicious and Nutritious!

Recipe

  • 1 (16 oz) can of lager beer, half empty (I just had my hubby drink half to help me out, I don’t drink beer, yucky)
  • fresh dill, chopped, to taste (I like a LOT of dill)
  • 4 cloves garlic, minced
  • 5 – 5 1/2 pound whole chicken, rinsed and patted dry with paper towels
  • olive oil, to taste
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • Preheat oven to 350 degrees Chop the dill sprigs (I did about 5-6) and mince the garlic cloves and place in a bowl, also add in the salt and pepper, to taste
  • add olive oil in (I added about 1/4 a cup) and mix everything together
  • I have a nifty beer can chicken holder thingy. So place the beer can inside the cavity of the chicken. (Or as I like to say, because I always have to be inappropriate…put the can up the chickens butt) Place the chicken upright on foil lined baking sheet (at first I didn’t line the sheet pan with foil, then later on I decided too, so I will save you the trouble and tell you to do it right away, makes for easy clean up)
  • Rub the olive oil mixture all over the chicken.
  • Place chicken in oven. I had to remove one of the racks in my oven because I had to move the rack I was cooking the chicken on to the very bottom, because the chicken stands tall and I didn’t want it to be too close to the broil element in the top of the oven. I cooked my chicken for about an hour and a half at 350 degrees.
  • After an hour, I checked the chicken. If the temperature in the thigh registers 165 degrees, remove from the oven. If its not done, then cook for another 30 minutes or so and check temp again.
  • I let my chicken rest for about 10 minutes, then just carved it as is on the beer can

Cipollini Onion and Fennel Pot Roast

I watched Giada make this one day on the Food Network and it looked so good and easy. So I made it and it was SO GOOD! I have made this a couple of times and its my new favorite Pot Roast recipe! Make it! You will LOVE IT!

Recipe

Herb rub:
1 tbsp chopped fresh rosemary leaves
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1 tbsp chopped fresh thyme leaves
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1 tbsp extra-virgin olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
1 (5-pound) boneless beef chuck roast
1/4 cup extra-virgin olive oil
3/4 pound (about 2 cups) cipollini, boiler onions
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3 medium carrots, peeled and chopped into 3/4-inch pieces
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2 medium fennel bulbs, sliced into 1/2-inch pieces
Kosher salt and freshly ground black pepper
6 cloves garlic, crushed
1 cup dry sherry
4 cups low-sodium beef broth, plus extra, as needed (I used better than bouillon – beef flavor)
2 dried bay leaves
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For the rub: In a small bowl, mix together the rosemary, thyme,
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oil,
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salt,
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and pepper until smooth.

Preheat the oven to 350 degrees. Pat the beef dry with paper towels and rub on all sides with the herb rub.
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In a Dutch oven,
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heat 2 tablespoons of oil over medium-high heat. Add the beef
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and cook until browned on all sides,
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about 12 minutes. Remove the beef and set aside.
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Add the remaining oil, onions, carrots, and fennel to the pot.
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Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic
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and cook for 1 minute until aromatic. Add the sherry
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and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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Stir in the broth and bay leaves.
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Return the beef and any juices to the pot
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and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
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Transfer the beef to a plate
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Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. Season with salt and pepper, to taste. Keep warm over low heat. Cut the beef into 1-inch pieces and add back to pot.
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serve the beef and gravy mashed potatoes
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Recipe

  • Herb rub:
  • 1 tbsp chopped fresh rosemary leaves
  • 1 tbsp chopped fresh thyme leaves
  • 1 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 (5-pound) boneless beef chuck roast
  • 1/4 cup extra-virgin olive oil
  • 3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
  • 3 medium carrots, peeled and chopped into 3/4-inch pieces
  • 2 medium fennel bulbs, sliced into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic, crushed
  • 1 cup dry sherry
  • 4 cups low-sodium beef broth, plus extra, as needed
  • 2 dried bay leaves
  • For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
  • Preheat the oven to 350 degrees. Pat the beef dry with paper towels and rub on all sides with the herb rub.
  • In a Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
  • Add the remaining oil, onions, carrots, and fennel to the pot.
  • Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
  • Stir in the broth and bay leaves.
  • Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
  • Transfer the beef to a plate
  • Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. Season with salt and pepper, to taste. Keep warm over low heat. Cut the beef into 1-inch pieces and add back to pot. Serve the beef and gravy mashed potatoes

Homemade Salsa

I LOVE Salsa! LOVE! Homemade of course! Not that jarred crap! lol So I wanted to make a fresh yummy salsa so this is what I came up with…

1 1/2 pounds of roma tomatoes
cumin, to taste
cayenne pepper, to taste (or if you can’t handle the spice, don’t add it)
Chili powder, taste
Kosher salt, To taste
Freshly ground black pepper, to taste
Cilantro
One large yellow onion, small dice
4 limes, juiced
4 jalapenos, seeded or not, depending how spicy you like your salsa
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So grab a big ol pot and fill it with water,
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place on a large burner and heat to high heat, get that baby boiling

While the pot of water boils wash and core your tomatoes
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and then cut and X in the bottom
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(this will help to peel them after you boil them)

once the water comes to a boil add the cored tomatoes
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Boil them for about 7-10 minutes and while they boil grab a medium sized bowl and fill it with ice and then water
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to make an ice bath and set next to the boiling tomatoes on the counter.

throw the jalapenos in with the tomatoes as well,
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then after about 10 minutes, or you see the skin on the tomatoes has started to peel away from the tomato, pull the tomatoes out with a slotted spoon,
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and place tomatoes and jalapenos in the ice bath,
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this stops them from continuing to cook, and easier to handle sooner when you go and chop them up

Start by peeling the skin off the tomatoes, you can start by pulling it off with a knife on the bottom where you made the X
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Peel all the tomatoes, and place them on a cutting board.
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Cut the tops and bottoms off the jalapenos and cut them in half,
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then cut the tomatoes in half and chop them up. You can remove the seeds if you would like, but I like the seeds, so I just keep them
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Then add the tomatoes to a medium bowl,
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then dice the jalapeno’s up,
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or you can deseed them before. I left the seeds in, so chop them up in a smallish dice, add the jalapenos to the tomatoes
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Then chop up the onion in a smallish dice as well,
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add to tomatoes and Jalapeno
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Then I decided to add some garlic, so smash and peel 4-5 garlic cloves,
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mince the garlic up
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add to bowl,
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then zest one lime
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into bowl
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and then juice all 4 limes into bowl
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then wash and dry cilantro and remove stems and chop cilantro up finely,
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add to the bowl as well
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then add all the seasonings. I started with 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1 tsp cayenne pepper, 1 tbsp Chili powder and then tasted it and you can adjust to your taste, and leave it as is.
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stir everything together, really well, taste and adjust seasoning if you need too.
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I used some of salsa for scrabbled eggs that I made for breakfast
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I also used it for tacos
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Recipe

  • 1 1/2 pounds of roma tomatoes
  • cumin, to taste
  • cayenne pepper, to taste (or if you can’t handle the spice, don’t add it)
  • Chili powder, taste
  • Kosher salt, To taste
  • Freshly ground black pepper, to taste
  • Cilantro
  • One large yellow onion, small dice
  • 4 limes, juiced
  • 4 jalapenos, seeded or not, depending how spicy you like your salsa
  • So grab a big ol pot and fill it with water, place on a large burner and heat to high heat, get that baby boiling
  • While the pot of water boils wash and core your tomatoes and then cut and X in the bottom (this will help to peel them after you boil them)
  • once the water comes to a boil add the cored tomatoes
  • Boil them for about 7-10 minutes and while they boil grab a medium sized bowl and fill it with ice and then water to make an ice bath and set next to the boiling tomatoes on the counter.
  • throw the jalapenos in with the tomatoes as well, then after about 10 minutes, or you see the skin on the tomatoes has started to peel away from the tomato, pull the tomatoes out with a slotted spoon, and place tomatoes and jalapenos in the ice bath, this stops them from continuing to cook, and easier to handle sooner when you go and chop them up
  • Start by peeling the skin off the tomatoes, you can start by pulling it off with a knife on the bottom where you made the X
  • Peel all the tomatoes, and place them on a cutting board. Cut the tops and bottoms off the jalapenos and cut them in half, then cut the tomatoes in half and chop them up. You can remove the seeds if you would like, but I like the seeds, so I just keep them
  • Then add the tomatoes to a medium bowl, then dice the jalapeno’s up, or you can deseed them before. I left the seeds in, so chop them up in a smallish dice, add the jalapenos to the tomatoes
  • Then chop up the onion in a smallish dice as well, add to tomatoes and Jalapeno
  • Then I decided to add some garlic, so smash and peel 4-5 garlic cloves, mince the garlic up
  • add to bowl, then zest one lime into bowl and then juice all 4 limes into bowl
  • then wash and dry cilantro and remove stems and chop cilantro up finely, add to the bowl as well
  • then add all the seasonings. I started with 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1 tsp cayenne pepper, 1 tbsp Chili powder and then tasted it and you can adjust to your taste, and leave it as is.
  • stir everything together, really well, taste and adjust seasoning if you need too.