Wednesday, April 15, 2015

Ranch Dip

Why spend more money on veggie dip when you can make your own.
It would not only be cheaper, but you know the ingredient that go into it.
Not to mention it is delicious.

Here is a recipe for home made ranch dip.

2 cups sour cream
1 T dill weed
1 T parsley
1 T chives
1/2 t salt
1/2 t pepper
1 1/2 T garlic powder
1 1/2 T onion powder

Mix all ingredients well


Sunday, April 12, 2015

Pineapple Salsa

When we had ham for dinner last Easter, my husband made up this Pineapple Salsa to but on top of the ham.


I am sure it would be equally delicious with chips.

To make this you will need:
1 diced whole pineapple
2 diced oranges
2 T finely chopped mint
2 T finely chopped cilantro 
Juice of one lemon

Mix all the ingredients well and let chill for 2 hours.

This post is going to be shared with, Inspire Me Monday/Friendship FridayCreative Friday, Friday FindsMaking Your Home Sing Monday, Masterpiece MondayWhat'd Do This WeekendTOO Cute Tuesday Tuesday TableThe Gathering SpotWednesday's Adorned From AboveFull Plate Thursday, Best Of The Weekend,  Welcome To The WeekendSharing Saturday, and Link Party Palooza.

Tuesday, April 07, 2015

Sunday, April 05, 2015

Happy Easter

Happy Easter everyone.
Hope everyone has a good day.

Tuesday, March 31, 2015

Easy Chicken And Noodles

This is a take on a Chicken Cordon Bleu recipe.

Easy chicken and noodles
By David Huston

3 boneless chicken breasts
2 cups flour
1/8 cup seasoning salt
2 eggs (beaten)
2 cups Panko breading
2 cups vegetable oil
3 slices honey ham
3 slices provolone cheese
8 oz. extra wide egg noodles
4 oz. frozen peas and carrots
1 16 oz jar Ragu 4 cheese sauce
Salt and pepper

Preheat your oil to 350 degrees in a frying pan, dredge your chicken in the flour and seasoning salt mixture , then your eggs, then your panko breading, fry 4 minutes on each side until crisp and chicken is 165 degrees internal temperature. Place on paper towels to drain. While draining boil noodles as instructed on package, mix the cheese sauce and frozen peas and carrots together in a microwaveable dish, add salt and pepper to taste and microwave until veggies are done. Drain your cooked noodles and add cheese sauce mixture. Place on plate to serve. Place ham slice and provolone slice on each chicken breast and melt cheese until melted. Place on ¼ side of noodles and serve. Serves 3 portions.

Saturday, March 28, 2015

Easy Chicken Pockets



When I saw a roll on my plate, I thought it was just a simple. I was surprised to find it stuffed with chicken.  It was a pleasant surprise and very delicious. . 













So here is the recipe.

Easy Chicken Pockets
By David Huston
3 boneless chicken breasts (grilled and diced)
4 strips bacon (cooked crisp and diced)
1 Green pepper (diced)
1 yellow onion (diced)
Salt and Pepper
4 cups shredded Colby cheese
4 Table spoons butter
1 teaspoon granulated garlic
Grated Parmesan cheese
2 cans of “grand’s” biscuits

Grill your chicken and dice, place in mixing bowl. Fry your bacon and save bacon grease, pat dry your bacon and dice, add to the chicken. Place onion and pepper in bacon grease and sauté till transparent, drain and add to chicken. Let mixture cool. In a small bowl melt your butter and stir in the garlic, set aside. Open the biscuit canisters and roll out an individual biscuit to ¼ inch thin place 3 tablespoons chicken mixture and 2 tablespoons cheese on biscuit. Fold sides in and then fold over corners, making sure there are no holes. Place folded side down on greased cookie sheet and repeat until all biscuits and mixture are gone. Paint your pockets with butter and sprinkle Parmesan cheese on top bake at 350 degrees for 10 – 12 minutes or until golden brown. Makes about 12 chicken pockets.

This post is going to be shared with, Inspire Me Monday/Friendship FridayCreative Friday, Friday FindsMaking Your Home Sing Monday, Masterpiece MondayWhat'd Do This WeekendTOO Cute Tuesday Tuesday TableThe Gathering SpotWednesday's Adorned From AboveFull Plate Thursday, Best Of The Weekend,  Welcome To The WeekendSharing Saturday, and Link Party Palooza.

Monday, March 23, 2015

How To Survive A Large Function You Cook For

How to survive a large function you cook for.
By David Huston

The key word here is organization and planning; follow these easy steps and you will have great success in executing your next function.
1. Make your menu. Sit down and write out your menu taking into account allergies your guests may have, any vegetarians, easy and hard dishes, and well rounded menu.
2. Make grocery list. Start shopping for sales and store specials to save you the big bucks.
3. Make a “to do” list. Start a check list of all errands and tasks that need to be completed to execute service
a. Menu
b. Grocery list
c. When to shop
d. When to start prepping items
e. When to start cooking each dish
f. How to set up your service
g. What to put each dish into for serving.
h. How to serve each dish.
4. Make a prep list to make things easier at crunch time; cutting fruits and vegetables ahead of time, Making the desert, and cleaning potatoes and other cooking veggies.
5. Plan out how and in what each item will be served. Will mashed potatoes be served in a large dish and passed or will this be buffet style where you need to keep them hot in a warmer? Make sure you have all utensils and serving dishes/warmers you need on hand.
6. Set up your service table as early as possible, this will just eliminate one less thing to do last minute. Turn on all warmers at least ½ hour before placing food in the warmers.
7. Cook your food trying to get all items to service at about the same time. At this point all cold trays and condiments should be dished and ready to serve. All you have left is the hot food.
8. Cook food place in warmers and enjoy the evening/ function.
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