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!

Pico De Gallo

Original recipe makes 4 servings, mine probably could serve double or triple that…But I love salsa, so I eat more than the average person. I’m probably 2-3 servings alone ha!

5 Roma tomatoes, diced
1 onion, finely chopped
1 whole fresh jalapeno pepper, seeded (for mild) (not seeded for spicy) and chopped
1/2 cup fresh cilantro, finely chopped
1 lime, zested and juiced
garlic powder (to taste)
salt (to taste)
pepper (to taste)
DSC_0048.JPG-1

Start by chopping the tomatoes
DSC_0050.JPG-1

DSC_0052.JPG-1

DSC_0054.JPG-1

Then grab medium bowl, and add the tomato, onion,
DSC_0057.JPG-1

jalapeno pepper (to taste,) cilantro
DSC_0060.JPG-1

The zest of one lime, and the juice as well
DSC_0061.JPG-1

Season with garlic powder, salt and pepper (to taste)
DSC_0062.JPG-1

Stir everything together until evenly distributed. Refrigerate until you are ready to serve
DSC_0064.JPG-1

DSC_0066.JPG-1

DSC_0065.JPG-1

 

Recipe

  • 5 Roma tomatoes, diced
  • 1 onion, finely chopped
  • 1 whole fresh jalapeno pepper, seeded (for mild) (not seeded for spicy) and chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1 lime, zested and juiced
  • garlic powder (to taste)
  • salt (to taste)
  • pepper (to taste)
  • Start by chopping the tomatoes
  • Then grab medium bowl, and add the tomato, onion,
  • jalapeno pepper (to taste,) cilantro
  • The zest of one lime, and the juice as well
  • Season with garlic powder, salt and pepper (to taste)
  • Stir everything together until evenly distributed. Refrigerate until you are ready to serve.

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

Chicken Salad

When I make a whole chicken Normy and I usually eat the drumsticks and then save the breasts for leftovers the next day for lunch. So I wanted to get creative this time and I made us a whole chicken the night before for dinner and then decided to make chicken salad with the left over chicken breasts for lunch the next day. Just made this recipe up. The salad made enough for 2 sandwiches, you could probably make 3-4 with it, but I loaded it on. So it was enough for 2 for us.

So I used:
Creole Seasoning
2 cooked chicken breasts
DSC_0185.JPG-1

grainy mustard
2-3 stalks of celery
red onion
Salt & Pepper
Dill
The juice of one lemon
Mayonnaise
Franks Red Hot
DSC_0181.JPG-1

So grab the chicken breasts and place them on a cutting board
DSC_0188.JPG-1

cut the chicken breast into bite size chunks
DSC_0189.JPG-1

DSC_0190.JPG-1

Place chicken in a medium bowl
DSC_0192.JPG-1

set aside

next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
DSC_0198.JPG-1

Then dice the celery
DSC_0199.JPG-1

DSC_0204.JPG-1

Then dice up 1/2 a red onion
DSC_0205.JPG-1

add the celery and onions to the chicken
DSC_0211.JPG-1

add 1/2 tsp dill and salt
DSC_0213.JPG-1

season with creole seasoning about 1/2 a tsp
DSC_0214.JPG-1

the juice of one lemon
DSC_0215.JPG-1

add in 1/4 tsp of fresh ground black pepper
DSC_0217.JPG-1

add in a tsp of the grainy mustard
DSC_0220.JPG-1

add a few dashes of the franks red-hot, more for extra heat.
DSC_0221.JPG-1

Add in about 1/2 a cup of mayonnaise
DSC_0222.JPG-1

DSC_0223.JPG-1

mix everything together, make sure everything is mixed in really well
DSC_0225.JPG-1

DSC_0226.JPG-1

taste for seasonings, and adjust if you need to.

grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.

Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.
DSC_0230.JPG-1

DSC_0231.JPG-1

DSC_0233.JPG-1

Recipe

  • So I used:
  • Creole Seasoning
  • 2 cooked chicken breasts
  • grainy mustard
  • 2-3 stalks of celery
  • red onion
  • Salt & Pepper
  • Dill
  • The juice of one lemon
  • Mayonnaise
  • Franks Red Hot
  • So grab the chicken breasts and place them on a cutting board
  • cut the chicken breast into bite size chunks
  • Place chicken in a medium bowl, set aside
  • next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
  • Then dice the celery
  • Then dice up 1/2 a red onion
  • add the celery and onions to the chicken
  • add 1/2 tsp dill and salt
  • season with creole seasoning about 1/2 a tsp
  • the juice of one lemon
  • add in 1/4 tsp of fresh ground black pepper
  • add in a tsp of the grainy mustard
  • add a few dashes of the franks red-hot, more for extra heat.
  • Add in about 1/2 a cup of mayonnaise
  • mix everything together, make sure everything is mixed in really well
  • taste for seasonings, and adjust if you need to.
  • grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.
  • Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.

Lighter Blueberry Cheesecake

I made this for a dinner at our friend Karen and Allan’s house one night! I wanted to make a dessert, so I found this recipe, and at the time blueberries were on sale, so it was meant to be…

On the original recipe it says it serves 12-16

So whenever I make a cheesecake it cracks! Every time without fail, It Cracks! Makes me so mad! All of them have cracked…but this one!

1 3/4 cups graham cracker crumbs
1/3 cup unsalted butter, melted
pinch of salt
1/4 cup sugar + 1 cup, divided
3 (8-ounce) bricks cream cheese, brought to room temperature. Mixes better.
1 cup Greek yogurt
2 teaspoons vanilla extract
3 eggs

Blueberry Topping:
3 cups fresh blueberries
1/4 cup + 1 Tbsp water
1 Tbsp cornstarch
DSC_0029.JPG-1

Preheat your oven to 350 degrees, and grease a 9-inch spring-form pan.
DSC_0032.JPG-1
In a medium-sized bowl add the graham cracker crumbs

and melted butter
DSC_0035.JPG-1

salt
DSC_0037.JPG-1

and 1/4 cup of the sugar
DSC_0036.JPG-1

DSC_0038.JPG-1

Mix together, until everything is combined well

add to the pan you prepared earlier
DSC_0040.JPG-1

and press firmly into the bottom of the pan
DSC_0042.JPG-1

DSC_0043.JPG-1

Place pan into preheated oven and bake for 10 minutes,

then remove pan from the oven and cool.
DSC_0044.JPG-1

Then reduce the oven to 325 degrees

while the crust cools, start making your filling

In your electric mixer add the cream cheese
DSC_0047.JPG-1

and mix until the cream cheese is nice and smooth.
DSC_0049.JPG-1

DSC_0053.JPG-1

I scraped the sides and bottom of the bowl a few times and then mixed till everything was nice and smooth.

Then add in the other 1 cup of sugar
DSC_0054.JPG-1

beat that in for about a minute, or until well blended

Then add in the Greek yogurt
DSC_0055.JPG-1

and vanilla,
DSC_0057.JPG-1

and beat for an additional minute, then scrape sides and bottom of the bowl down and then mix again

Then add the eggs in, one at a time
DSC_0058.JPG-1

In between mixing everything, I prepped my pan and wrapped the outside with 2 layers of aluminum foil, to make sure there are no gaps where water can get in
DSC_0060.JPG-1

Then grab a big roasting pan for the spring-form pan to fit in, for the water bath.

Then bring a pot of water or tea kettle to a boil

While the water comes to a boil and everything is mixed together well for the cheesecake

pour the cream cheese mixture into the prepared crust
DSC_0064.JPG-1

DSC_0065.JPG-1

DSC_0068.JPG-1

Then place the spring-form pan in the big roasting pan and then place the double pans in the oven. Then pour the boiling water from the tea kettle into the roasting pan to form a water bath around the spring-form, be careful, it’s hot! Pour in about 1 inch of water to come up around the spring-form pan
DSC_0073.JPG-1

DSC_0075.JPG-1

bake cheesecake for about 1 hour 30 minutes, or until the center is almost set. The cake will still jiggle so a little bit.

Then turn oven off, and slightly crack the oven door and let the cheesecake set in the oven for an hour

Then remove cheesecake from oven, and let it cool to room temperature

(see no cracks, perfect!)
DSC_0077.JPG-1

Once the cheesecake is at room temperature then refrigerate it for at least 4 hours or overnight.

Then make your blueberry topping:
grab a medium sauce pan and heat to medium high heat and add your blueberries
DSC_0078.JPG-1

DSC_0080.JPG-1

and 1/4 cup water to a boil, stirring occasionally.

Then in a separate small bowl, stir together 1 tbsp of water and cornstarch and combine. Then add to the pot of blueberries
DSC_0083.JPG-1

and boil until thickened

Remove the pot from stove and spoon the blueberries over the cheesecake.

Then I chilled my cheesecake again and let the blueberries and cheesecake chill and let the cornstarch and water harden so it would help keep the blueberries on the cheesecake.

Then I removed the spring-form rim, just before serving my cheesecake

Then I brought my cheesecake with me to my friend’s house so every one could devour it!
DSC_0096.JPG-1

DSC_0099.JPG-1

DSC_0101.JPG-1

Blueberry cheesecake I made

Blueberry cheesecake I made

 

Recipe

 serves 12-16
  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • pinch of salt
  • 1/4 cup sugar + 1 cup, divided
  • 3 (8-ounce) bricks cream cheese, brought to room temperature. Mixes better.
  • 1 cup Greek yogurt
  • 2 teaspoons vanilla extract
  • 3 eggs
  • Blueberry Topping:
  • 3 cups fresh blueberries
  • 1/4 cup + 1 Tbsp water
  • 1 Tbsp cornstarch
  • Preheat your oven to 350 degrees, and grease a 9-inch spring-form pan.
  • In a medium-sized bowl add the graham cracker crumbs and melted butter, salt
  • and 1/4 cup of the sugar
  • Mix together, until everything is combined well
  • add to the pan you prepared earlier
  • and press firmly into the bottom of the pan
  • Place pan into preheated oven and bake for 10 minutes,
  • then remove pan from the oven and cool.
  • Then reduce the oven to 325 degrees
  • while the crust cools, start making your filling
  • In your electric mixer add the cream cheese
  • and mix until the cream cheese is nice and smooth.
  • I scraped the sides and bottom of the bowl a few times and then mixed till everything was nice and smooth.
  • Then add in the other 1 cup of sugar
  • beat that in for about a minute, or until well blended
  • Then add in the Greek yogurt
  • and vanilla, and beat for an additional minute, then scrape sides and bottom of the bowl down and then mix again
  • Then add the eggs in, one at a time
  • In between mixing everything, I prepped my pan and wrapped the outside with 2 layers of aluminum foil, to make sure there are no gaps where water can get in
  • Then grab a big roasting pan for the spring-form pan to fit in, for the water bath.
  • Then bring a pot of water or tea kettle to a boil
  • While the water comes to a boil and everything is mixed together well for the cheesecake
  • pour the cream cheese mixture into the prepared crust
  • Then place the spring-form pan in the big roasting pan and then place the double pans in the oven. Then pour the boiling water from the tea kettle into the roasting pan to form a water bath around the spring-form, be careful, it’s hot! Pour in about 1 inch of water to come up around the spring-form pan bake cheesecake for about 1 hour 30 minutes, or until the center is almost set. The cake will still jiggle so a little bit.
  • Then turn oven off, and slightly crack the oven door and let the cheesecake set in the oven for an hour
  • Then remove cheesecake from oven, and let it cool to room temperature
  • Once the cheesecake is at room temperature then refrigerate it for at least 4 hours or overnight.
  • Then make your blueberry topping:
  • grab a medium sauce pan and heat to medium high heat and add your blueberries
  • and 1/4 cup water to a boil, stirring occasionally.
  • Then in a separate small bowl, stir together 1 tbsp of water and cornstarch and combine. Then add to the pot of blueberries
  • and boil until thickened
  • Remove the pot from stove and spoon the blueberries over the cheesecake.
  • Then I chilled my cheesecake again and let the blueberries and cheesecake chill and let the cornstarch and water harden so it would help keep the blueberries on the cheesecake.
  • Then I removed the spring-form rim, just before serving my cheesecake

Whole Chicken with Lemon, Dill and Thyme

Not sure where I got this recipe from…I think I just made it up! I LOVE whole chickens! I think Normy and I eat one, at least once a week. I usually do this rub that we get when we go back to Kansas city.
BBQ Sauce from Kansas City

Do it every time! So I wanted to do something different this time. So I came up with flavors that are my fav and combined them together to rub on my chicken (HA that sounds naughty).

OK so I picked:
Creole Seasoning (OF COURSE)
Olive oil
Garlic
Dill
Thyme
Lemons
Salt
Freshly ground Black pepper
DSC_0035.JPG-1

So grab a small bowl
DSC_0037.JPG-1

add Olive oil
DSC_0038.JPG-1

about 1/2 a cup
DSC_0040.JPG-1

7-6-2014

Then the juice of the two lemons

Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
DSC_0048.JPG-1

add in 1 tsp of dill
DSC_0050.JPG-1

DSC_0056.JPG-1

1 tsp of thyme
DSC_0058.JPG-1

DSC_0060.JPG-1

DSC_0061.JPG-1

then add in about 1/2 a tsp of salt
DSC_0065.JPG-1

1/2 a tsp of pepper

Grab 4-5 garlic cloves
DSC_0069.JPG-1

Mince them
DSC_0073.JPG-1

DSC_0075.JPG-1

Then add to the olive oil
DSC_0076.JPG-1

Then I decided the last minute to add in a tbsp of honey, to sweeten things up
DSC_0080.JPG-1

stir everything together really well
DSC_0082.JPG-1

DSC_0085.JPG-1

Grab your whole chicken
DSC_0089.JPG-1

get one that is 3-4 pounds
DSC_0091.JPG-1

rinse it with cold water
DSC_0093.JPG-1

and pat dry with paper towels

Place in a medium to medium large bowl

and pour the olive oil, garlic mixture over the chicken
DSC_0095.JPG-1

turn it over and make sure the bottom gets some love too
DSC_0096.JPG-1

Then place the lid on the bowl and let it chill in the fridge for about an hour
DSC_0100.JPG-1

then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).

preheat your oven to 350 degrees, when you take the chicken out of the fridge.

Then place it in a large cast iron skillet
DSC_0105.JPG-1

There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
DSC_0106.JPG-1

DSC_0107.JPG-1

DSC_0108.JPG-1

DSC_0111.JPG-1

Bake in 350 degree oven for an hour, then after the hour baste it with its juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.

Then pull it out of the oven and let it rest for about 10 minutes
DSC_0113.JPG-1

Then carve that bad boy up.

Recipe

  • Creole Seasoning (OF COURSE)
  • Olive oil
  • Garlic
  • Dill
  • Thyme
  • Lemons
  • Salt
  • Freshly ground Black pepper
  • So grab a small bowl
  • add Olive oil
  • about 1/2 a cup
  • Then the juice of the two lemons
  • Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
  • add in 1 tsp of dill
  • 1 tsp of thyme
  • then add in about 1/2 a tsp of salt
  • 1/2 a tsp of pepper
  • Grab 4-5 garlic cloves
  • Mince them
  • Then add to the olive oil
  • Then I decided last minute to add in a tbsp of honey, to sweeten things up
  • stir everything together really well
  • Grab your whole chicken
  • get one that is 3-4 pounds
  • rinse it with cold water
  • and pat dry with paper towels
  • Place in a medium to medium large bowl
  • and pour the olive oil, garlic mixture over the chicken
  • turn it over and back sure the bottom gets some love too
  • Then place the lid on the bowl and let it chill in the fridge for about an hour
  • then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).
  • preheat your oven to 350 degrees, when you take the chicken out.
  • Then place it in a large cast iron skillet
  • There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
  • Bake in 350 degree oven for an hour, then after the hour a baste it with it’s juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.
  • Then pull it out of the oven and let it rest for about 10 minutes
  • Then carve that bad boy up.

 

Raspberry Filled Donut Muffins

Got the recipe from here

¾ cup sugar
1 large egg
3/4 cup all purpose flour
3/4 cup cake flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp freshly ground nutmeg
¼ c vegetable oil
¾ c whipping cream
1 tsp vanilla
1/2 cup raspberry jam
DSC_0372.JPG-1

melted butter
powdered sugar
DSC_0321.JPG-1

Preheat your oven to 350 degrees

Sift together the all purpose flour
DSC_0324.JPG-1

and cake flour, salt,
DSC_0328.JPG-1

and baking powder
DSC_0326.JPG-1

and freshly ground nutmeg.
DSC_0331.JPG-1

DSC_0332.JPG-1

DSC_0334.JPG-1

DSC_0329.JPG-1

Then set aside.

In a mixer, mix together the egg
DSC_0336.JPG-1

and sugar
DSC_0337.JPG-1

DSC_0338.JPG-1

DSC_0339.JPG-1

DSC_0341.JPG-1
until a light yellow color.
DSC_0343.JPG-1

DSC_0343.JPG-1

Add the oil
DSC_0347.JPG-1

mix in well, then add the whipping cream until it’s well blended
DSC_0350.JPG-1

then add in the vanilla
DSC_0353.JPG-1

Fold in the dry ingredients by hand just until they are incorporated into the batter. Be careful to not overmix the batter.
DSC_0354.JPG-1

DSC_0355.JPG-1

DSC_0356.JPG-1

DSC_0357.JPG-1

Bake for about 15-18 minutes for large muffins.
DSC_0362.JPG-1

Check the muffins by sticking a toothpick in the center and making sure it comes out clean. When baked all the way threw, take them out.
DSC_0369.JPG-1

Let them cool for 10 minutes before removing them from the pan.

When the muffins are cooled, fill a piping bag about 1/2 cup raspberry jam. Attach the long tip to fill cupcakes/muffins with to the piping bag.

Push the tip into the center of the muffin and fill the cavity with the jam
DSC_0373.JPG-1

When all of your muffins are filled,
DSC_0374.JPG-1

DSC_0376.JPG-1

brush the outsides of the muffins with a little melted butter and roll them in powdered sugar
DSC_0381.JPG-1

DSC_0382.JPG-1

DSC_0383.JPG-1

DSC_0384.JPG-1

DSC_0391.JPG-1

DSC_0393.JPG-1

DSC_0396.JPG-1

DSC_0398.JPG-1

Recipe

  • ¾ cup sugar
  • 1 large egg
  • 3/4 cup all purpose flour
  • 3/4 cup cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground nutmeg
  • ¼ c vegetable oil
  • ¾ c whipping cream
  • 1 tsp vanilla
  • 1/2 cup raspberry jam
  • melted butter
  • powdered sugar
  • Preheat your oven to 350 degrees
  • Sift together the all purpose flour
  • and cake flour, salt,
  • and baking powder
  • and freshly ground nutmeg.
  • Then set aside.
  • In a mixer, mix together the egg
  • and sugar
  • until a light yellow color.
  • Add the oil
  • mix in well, then add the whipping cream until it’s well blended
  • then add in the vanilla
  • Fold in the dry ingredients by hand just until they are incorporated into the batter. Be careful to not over mix the batter.
  • Bake for about 15-18 minutes for large muffins.
  • Check the muffins by sticking a toothpick in the center and making sure it comes out clean. When baked all the way threw, take them out.
  • Let them cool for 10 minutes before removing them from the pan.
  • When the muffins are cooled, fill a piping bag about 1/2 cup raspberry jam. Attach the long tip to fill cupcakes/muffins with to the piping bag.
  • Push the tip into the center of the muffin and fill the cavity with the jam
  • When all of your muffins are filled,