Mind Exploding Recipes That'll Make You Ask for More!

Good evening bloggers! I have a super special treat for you all tonight. Here's what's going on... I have a great group of friends and family on facebook. We love sharing ideas and what not. Well, tonight, I asked them for their favorite recipes. We have some recipes from Mimi D., Rona Q., Mae M., and Amanda S. So, with that being said, let's get in the kitchen and start cooking!

Poppy Seed Chicken

You will need:

• Chicken tenders 
• 1 can Cream of chicken soup
• Butter
• Ritz crackers 
• Sour cream
• Poppy seeds

1. Cook the tenders according to the package instructions.
2. Mix the soup, sour cream and seeds together, then add some water. 
3. Crush the crackers. 
4. Smear butter in bottom of dish, then add the tenders in after being cut into pieces.
5. Pour the poppy seed mixture on top of chicken, then pour the crackers on top. 
6. Add a small amount of melted butter on top. 
7. Bake at 350 degrees for 30 to 35 mins. 
8. Serve with rice.
9. Enjoy!

Pancit Bihon

Stir Fry Rice Noodles

You will need:

• 1 pound rice noodles
• 1 pound boneless skinless chicken breasts or thighs
• Lean pork, fat trimmed (optional)
• 1 teaspoon fish sauce or salt
• 1 pound small shrimp, shelled and de-veined
• Vegetable oil
• 3 cloves garlic, minced
• 1 small onion, sliced or minced
• 1 small head of Chinese cabbage, thinly sliced
• 1 stalk celery, sliced
• 3/4 cup julienned carrots or use half a pack of broccoli slaw
• 2 to 3 tablespoons soy sauce 
• Salt and pepper to taste

1. Start by soaking the rice noodles in warm water for 15 minutes or until softened. 
2. Remove the noodles from water and drain.
3. Boil the chicken and the pork in a cup of water and 1 teaspoon fish sauce or salt until tender, about 15 minutes.
4. Remove from the heat and take out the meat to drain and cool. 
5. Reserve the broth.
6. Shred the meat into small pieces and set aside
7. Heat oil in a wok or a large saute pan.
8. Saute garlic and onion until they are carmelized.
9. Add together the shredded cooked meat, shrimp and soy sauce and stir-fry for 5 minutes.
10. Over high heat, add the vegetables and 3/4 cup of broth. 
11. Stir fry for about 2 minutes.
12. Reduce the heat to low and add the softened rice noodles, tossing gently until cooked through and well blended, approximately 3 minutes.
13. If the noodles seem dry, add more broth.
14. Serve immediately.

Pasta stuffed Acorn Squash

You will need:

• Acorn Squash, halved length-wish and de-seeded
• Roma Tomatoes
• Whole Garlic Cloves
• Ground Turkey or Beef
• Penne Pasta
• Salt
• pepper
• Preferred seasons for meat 
• Fresh Mozzarella cheese
• Diced onion
• Minced garlic

1. For The sauce: Line each pocket of a muffin pan with aluminum foil. 
2. Take each roma tomato and cut an "X" in the top and stuff a whole clove of garlic inside. 
3. Fold foil around each tomato to hold in heat. 
4. Bake at 350 for about 1/2 an hour. 
5. Remove the tomatoes and put into a sauce pan. 
6. Crush together to make the sauce, seasoning with salt and pepper and anything else you like in your spaghetti sauce. 
7. Heat through, stirring as needed, until the sauce is created. 
8. You may add sauce or more tomatoes to create more if needed, just keep tasting to season.  
9. For The Squash: Cut the squash length-wise. 
10. Each side will be your “bowl”. 
11. Fill baking dish with about 1/4” water. 
12. Set the squash “bowl-side” down in the preheated oven, still hot from cooking the tomatoes. 
13. Cook for about 45 minutes to 1 hour or until the outside of the squash is still firm enough to hold shape, but soft. 
14. Remove and set aside. 
15. Do not shut off the oven.
16. For The meat: Heat olive oil in a large skillet.
17. Add minced garlic and diced onion, and saute. 
18. Add salt and pepper. 
19. Add the ground meat and brown, seasoning the meat as you prefer. 
20. Bold, Italian tastes are very effective with this dish!
21. At this point, make your pasta.
22. Mix some of the sauce with the pasta, just enough to coat the noodles.
23. Fill each squash “bowl” halfway with noodles. 
24. Take the rest of the sauce and meat mixture and spoon onto the noodles. Bowls should be “heaping”. 
25. Place bowls onto cookie sheet or baking dish. 
26. Take the mozzarella cheese and cut in into cubes. 
27. Lay cubes generously over the pasta . 
28. Cover each bowl with aluminum foil, making a “tent” so that it does not touch the cheese and return bowls to oven, cooking long enough to melt the cheese and heat the bowls back through, which is usually 5 to 10 minutes, as everything should still be generally warm.
29. Serve!

Italian Wedding Soup

You will need:




FOR THE MEATBALLS:

• 1/2 pound ground beef
• 1/2 pound ground pork or turkey
• 1 egg
• 1/4 cup bread crumbs
• 1 tablespoon finely chopped parsley
• 1/2 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

FOR THE SOUP:

• 4 cups chicken broth
• 2 cups fresh spinach, chopped or 1 small frozen box
• 1/4 cup Parmesan cheese
• 8 ounces soup pasta, acini de pepe or orzo pasta

1. For the Meatballs: Add all the meatball ingredients together in a large bowl. Mix the ingredients together using your hands until evenly distributed.
2. Form meat into small meatballs by rolling in your hands.
3. Place the meatballs on a lightly greased shallow baking pan. 
4. Place in an oven preheated to 350 degrees and bake for 25 to 30 minutes or until browned.
5. For the Soup: Cook soup pasta as directed on the package. 
6. Do not overcook; the pasta should be firm when added to the soup.
7. Drain the pasta after cooking.
8. While the pasta is cooking add the chicken broth to a large saucepan and bring to a boil.
9. If using fresh spinach, add to the boiling broth and cook for 5 minutes or until spinach is tender. 
10. If using frozen spinach, drain well before adding to the broth.
11. Add the meatballs and pasta. 
12. Bring the soup back to a simmer.
13. Stir in the Parmesan cheese and serve.

Gluten Free Chocolate Cookies

You will need:

• 4 eggs
• 3 cups confectioner's sugar
• 3/4 cup cocoa powder
• 1/2 teaspoon coarse salt
• 1.5 cups pecans, chopped
• 1/2 cup Ghirardelli semi-sweet chocolate chips
• 1/2 cup Ghirardelli Bittersweet chocolate chips

1. Separate 4 eggs, keeping just the whites in a bowl on the counter to warm up to room temperature for around an hour. 
2. Once egg whites are in room temperature, preheat your oven to 325 degrees.
3. Whisk together in a large bowl the confectioner’s sugar, cocoa powder, and coarse salt.
4. Add and stir in the chopped pecans, semi-sweet chocolate chips, and the Bittersweet chocolate chips
5. Whisk the egg whites just for 20 seconds to loosen them a bit
6. Add the egg whites to the bowl and stir slowly just til moistened, no longer.
7. Use an ice cream scooper to scoop the batter on to the parchment lined pans or silpat mats 
8. Depending on the size of the scoop you might get 24 to 36 smaller cookies.
9. Bake for 13 minutes, then turn the trays around and bake another 12 minutes for a total of 25 minutes.
10. Cool on wire racks. 
11. Store them in a container with an air-tight cover.

I hope you all had a splendid time getting to "know" my friends through their recipes. If you enjoyed this, I might have to ask for more in the very near future. Have a great night and happy blogging!

The Summer of Yum!

Good evening bloggers! Tonight, we have a special Summer recipe to prepare tonight. As most of you wonderful cooks and foodies know, summer squah is currently in season. It's an absolutely delightful vegetable to work with when you can find it in stock at your local market or supercenter. Our meal tonight is... drum roll please?

Summer Squash Chicken Alfredo

You will need:

• 2 skinless, boneless chicken breast halves
• 2 tablespoons garlic, minced
• 1 (8 ounce) package uncooked rigatoni pasta
• 6 slices bacon
• 1 tablespoon vegetable oil
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1 cup Alfredo sauce
• 1/4 cup milk
• 6 sun-dried tomatoes, softened and chopped
• 3 tablespoons Parmesan cheese
• 1/4 cup sliced almonds

1. Preheat the oven to 350 degrees. 
2. Lightly grease a baking dish. 
3. Place the chicken in the prepared baking dish, and coat with the garlic. 
4. Bake for 25 minutes, or until the chicken juices run clear, then cool and chop the chicken. 
5. Bring a large pot of lightly salted water to a boil. 
6. Place the rigatoni in the pot and cook for 10 minutes, until al dente, and then drain. 
7. Place the bacon in a skillet. 
8. Cook over medium high heat until evenly brown. 
9. Drain, crumble, and set aside. 
10. Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned. 
11. In a small bowl, mix the Alfredo sauce and milk. 
12. Place the chicken over the cooked pasta. 
13. Pour Alfredo sauce over the chicken and top with the zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.
14. Enjoy!

I hope you all have a splendid evening and I will catch you all on the flip side. Happy blogging and happy eating!

Beef Bulgogi

Good afternoon bloggers! Welcome to another exciting edition of Everyday Meals! Today we will be tackling a Korean dish called Bulgogi. Bulgogi is marinated barbecued beef, but chicken and pork have been known to be used. Bulgogi literally means "fire meat". It's also the terminology for how it is cooked, over an open flame. Bulgogi is said to have originated during the Goguryeo ear, between 37 BC and 668 AD.  Well, enough history. Let's get to the grill and start cooking!

Beef Bulgogi

You will need:

• 1 pound flank steak, thinly sliced
• 5 tablespoons soy sauce
• 2.5 tablespoons white sugar
• 1/4 cup chopped green onion
• 2 tablespoons minced garlic
• 2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• 1/2 teaspoon ground black pepper

1. Place the beef in a shallow dish. 
2. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl, and pour over the beef. 
3. Cover and refrigerate for at least 1 hour or overnight. 
4. Preheat an outdoor grill for high heat, and lightly oil the grate. 
5. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
6. Enjoy!

See? This wasn't one of our normally longer dishes, but it is just as tasty! I hope you all had a fun experience and I will catch you on the flip side. Happy blogging and have a great weekend!

Chicken for the Win!

Good afternoon my happy blogging friends! Welcome to another edition of Everyday Meals. Today, we are doing a take on Chicken Marengo. Originally, Chicken Marengo was served with chicken and crayfish, but not today! This dish was cooked for none other than Napolean Bonaparte back in the 17 and 1800's. It was concocted after the Battle of Marengo in 1800. Okay, so enough history. Let's get cooking!

Chicken Marengo

You will need:

• 1 large onion, finely chopped 
• olive oil 
• 1.5 pounds boneless chicken breast, cut into bite-size pieces
• 2 cans (14.5 ounces each) canned Italian plum tomatoes, drained 
• 1 cup chicken stock
• 1/2 cup dry white wine or dry sherry
• 3 parsley sprigs
• 1 tablespoon ground thyme 
• 1 teaspoon salt 
• 1/2 teaspoon ground black pepper 
• 1 bay leaf
• 2 cloves of crushed garlic
• butter
• 8 ounces sliced mushrooms
• juice of 1 lemon 
• 2 tablespoons fresh minced parsley, for garnish

1. Saute the onions in olive oil until translucent. 
2. Add pieces of chicken and saute until brown on all sides. 
3. Add the tomatoes, the chicken stock and wine. 
4. Next, add the parsley sprigs, thyme, salt, pepper, bay leaf, and garlic and simmer covered for 1 hour. 
5. Melt butter in a saucepan and saute the mushrooms until tender. then sprinkle with lemon juice. 
6. Remove the chicken pieces from the pot and arrange them in a dish. 
7. Strain the sauce and add the mushrooms to the sauce,then pour over the chicken. 
8. Garnish with minced parsley and bread crumbs. 
9. Serve with hot cooked pasta or rice.
10. Enjoy!

I hope you all have an outstanding day and I will catch you all on the flip side. Remember... Happy blogging!

Oh Baby It's Hot, Hot, HOT!

Good evening my amazing blogging friends and readers! I have a wonderful dish that I borrowed from my sister for everyone to try tonight. It is a goopy, cheesy, delightful dish. My sister found this recipe while gaming. She loves to game and loves games about food, so it is appropriate for this blog. Enough chatter, let's get cooking!

Hot Tamale Pie

You will need:

• 1.25 pounds ground pork
• 1 tablespoon olive oil
• 1 medium green pepper, chopped
• 1 medium jalapeno chile, seeds removed, chopped
• 1 medium onion, chopped
• 16 ounces salsa
• 1 cup frozen whole-kernel corn
• 2.25 cups whole milk
• 1.75 cups chicken broth
• 1 cup yellow cornmeal
• 1 cup shredded Monterey Jack cheese

1. Preheat your broiler.
2. Heat a 12 inch skillet over high heat until hot.
3. Add the pork and cook for 5 to 6 minutes or until no longer pink, making sure to break up the meat with the side of a spoon.
4. With a slotted spoon, transfer the pork to a bowl and wipe your skillet clean.
5. In the same skillet, heat some oil over medium heat. 
6. Add the green pepper, jalapeno, and onion, then cook for 8 to 10 minutes or until golden.
7. Return the pork to the skillet and stir in the salsa and corn.
8. Heat everything to boiling over high heat.
9. Reduce the heat to medium-low and cook, uncovered for 5 minutes or until the mixture thickens slightly.
10. Meanwhile, in a 3-quart saucepan, bring the milk and broth to a boil over high heat.
11. Reduce the heat to low, while gradually whisking in the cornmeal.
12. Cook for 5 minutes or until very thick, making sure to stir often.
13. Spoon over the pork mixture and sprinkle with cheese.
14. Place the skillet in the broiler, making sure to put it in a position closest to the source of heat.
15. Broil for 3 to 4 minutes or until the top begins to brown.
16. Enjoy!

I hope you all enjoy this lovely, cheesy delight. I will catch you all on the flip side. I send blogging love out to you all! Good night!

Chicken Marsala!

Good evening my amazing bloggers! I welcome you to another great edition of Everyday Meals. I'm Mandie and I wil be walking you through a delicious meal tonight, as always. Tonight, we have a wonderful Chicken Marsala in order. There's not a whole lot to explain about this scrumptious dish, so let's get a roll on cooking. I will meet you in the kitchen!

Chicken Marsala

You will need:

• 1/4 cup butter, divided
• 2 cups sliced fresh mushrooms
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1.5 pounds skinless, boneless chicken meat - cut into 12 pieces
• 2 slices bacon, diced
• 1/4 cup cold water
• 1 teaspoon cornstarch
• 1/2 cup dry Marsala wine

1. Melt 1 tablespoon butter in a medium skillet. 
2. Saute the mushrooms until soft, remove from skillet and place in a small, covered bowl. 
3. Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. 
4. Dredge the chicken in the flour mixture. 
5. Place bacon in same skillet and cook over low heat until cooked but not crisp. 
6. Add 2 tablespoons butter to skillet and saute the coated chicken over medium heat for 2 minutes each side, adding the remaining butter as needed to prevent burning. 
7. Place the chicken on a dish, cover and keep warm. 
8. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine.
9. Pour the liquid mixture into skillet, together with the reserved mushrooms.
10. Heat until the mixture begins to boil and thickens, then pour over warm chicken and serve.
11. Enjoy!

I hope you all have a splendid evening and I will catch you all on the flip side. Happy blogging and stay cool!

A Surprising Dish!

Good evening bloggers. I sure have missed a lot lately. Tonight, we have a dish that is literally "thrown together" in the verbal sense. That is how this dish was invented, by throwing together left overs together. The dish we are to prepare tonight is called Stuffed Pasta Shell Surprise. And yes, what's in it definitely WILL surprise you. But do not fear, I would not feed you all something inedible. So, let's get started!

Stuffed Pasta Shell Surprise

You will need:

• 24 jumbo pasta shells
• 1/4 pound ground beef
• cooking spray
• 2 cups shredded mozzarella cheese
• 1 (15 ounce) container ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon prepared pesto
• 1 teaspoon garlic powder
• 1 (24 ounce) jar spaghetti sauce
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 pound finely chopped cooked ham
• 1 (6 ounce) can crabmeat
• 1 (15 ounce) jar Alfredo sauce
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. 
2. Once the water is boiling, stir in the shell pasta, and return to a boil. 
3. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. 
4. Drain well in a colander set in the sink. 
5. Heat a large skillet over medium-high heat and stir in the ground beef. 
6. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. 
7. Preheat an oven to 350 degrees F. 
8. Spray two  9x13 inch baking dishes with cooking spray. 
9. Combine the 2 cups mozzarella cheese, ricotta cheese, 1/4 cup Parmesan cheese, spinach, and pesto together in a bowl. 
10. Stir half of the cheese-spinach mixture into the cooked beef. 
11. Season with garlic powder. 
12. Spread about 1 cup spaghetti sauce into a 9x13 inch baking dish. 
13. Stuff 12 pasta shells with the beef and cheese mixture, then arrange in the baking dish. 
14. Top with the remaining spaghetti sauce, and sprinkle with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. 
15. Mix the remaining spinach-cheese mixture with ham and crab. 
16. Stuff the last 12 pasta shells with the ham mixture, and arrange in another 9x13 inch baking dish sprayed with nonstick spray. 
17. Pour the alfredo sauce on top, then sprinkle with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. 
18. Bake both casseroles in the preheated oven until the cheese melts and the sauce is bubbly, about 30 minutes.
19. Enjoy!

I hope you all enjoy this "surprising" dish tonight. I will be back with more delicious recipes as soon as possible. Love to all and remember...
HAPPY BLOGGING! Good night!

Chicken and Dumplings (Oooh Yummy!)

Good evening my wonderful bloggers and blog readers! Tonight, we have a special dish for you all to try out. I'm sure you are all aware of Chicken and Dumplings, correct? Well we are about to get up close and personal with the recipe ourselves. It's a bit extensive, but in the end, it will be well worth all the hard work and dedication. So, with that being said, let's go cook!

Southern Chicken and Dumplings

You will need:

• 2 tablespoons butter
• 1 onion, diced
• 3 large bone-in chicken breast halves with skin
• 1 (32 ounce) can chicken broth  
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1.5 teaspoons salt
• 1/3 cup vegetable shortening, plus
• 2 tablespoons vegetable shortening
• 3/4 cup milk
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Are you still with me?

1. Melt the butter in a large pot over medium heat. 
2. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. 
3. Place the chicken breasts into the pot, skin-side-down. 
4. Pour in the chicken broth, and enough water to just cover the breasts. 
5. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. 
6. Once cooked, remove the chicken breasts from the pot. 
7. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks. 
8. While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1.5 teaspoons of salt together in a mixing bowl. 
9. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. 
10. Make a well in the middle and pour in the milk. 
11. Stir together until a stiff dough forms. 
12. Turn out onto a floured surface, and knead until smooth. 
13. Form the dough into 12 pieces, and set aside. 
14. After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. 
15. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. 
16. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.
17. Enjoy!

I hope you all have a magnificent evening. Enjoy your new recipe and remember, don't over-stuff yourself! I will catch you all tomorrow. Happy blogging everyone!

Portobello Mushroom Tortellini

Good evening fellow bloggers. Tonight's entry comes to you a bit late today. I recently pinched my sciatic nerve (which just to note, is the nerve at the bottom of your spine). I neded some rest in order to feel better, but I'm back now! I bring to you a delicious tortellini recipe. If you are squeemish with mushrooms, this dish might not be for you, but if you love mushrooms, all the better. So, let's get started!

Portobello Mushroom Tortellini

You will need:

• 1 pound cheese tortellini
• 2 large portobello mushrooms
• 1/4 cup white wine
• 1 tablespoon chopped fresh parsley
• 2 cloves garlic, minced
• 8 ounces Alfredo-style pasta sauce
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. 
2. Add pasta and cook for 8 to 10 minutes or until al dente, then drain. 
3. Meanwhile, prepare the mushrooms by rinsing and thinly slicing the mushroom caps and discard the stems. 
4. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms, making sure to stir frequently and saute for approximately 5 minutes or until mushrooms are cooked through. 
5. Remove skillet from heat and slowly add the Alfredo sauce, stirring to blend and season with salt and pepper to taste. 
6. Separate the hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.
7. Enjoy!

I hope you all have a great night and I will catch you on the flip side. Happy blogging my dear readers. You are all amazing! Good night!

Deep Fried Yumminess!

Good evening bloggers. I know I've been slacking with posting lately. I have no excuse for that. But I do come to you all tonight with some deep fried yumminess that will have you all wanting more. I'm a resident of the South, so deep fried foods are a staple where I'm at. I know many of you must be screamin "NO! Not deep fried food! It'll go straight to my hips." This is true to some extent. I can vouch for that, but none the less, I need deep fried foods as much as the next person. So, it won't hurt to have one dinner that has more fat in it that the next. So, enjoy it and remember, you can jog it off or crunch it off. I know I will be later!

Chicken Fried Steak

You will need:

• 4 beef cube steaks
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1.5 cups buttermilk
• 1 egg
• 1 tablespoon hot pepper sauce
• 2 cloves garlic, minced
• 3 cups vegetable shortening for deep frying
• 1/4 cup all-purpose flour
• 4 cups milk
• kosher salt and ground black pepper

1. Pound the steaks to about 1/4 inch thickness. 
2. Place 2 cups of flour in a shallow bowl. 
3. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl. then stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. 
4. Pat the flour onto the surface of each steak so they are completely coated with dry flour. 
5. Heat the shortening in a deep cast-iron skillet to 325 degrees. 
6. Fry the steaks until evenly golden brown, 3 to 5 minutes per side. 
7. Place fried steaks on a plate with paper towels to drain. 
8. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. 
9. Return the skillet to medium-low heat with the reserved oil. 
10. Whisk the remaining flour into the oil. 
11. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. 
12. Season with kosher salt and pepper. 
13. Spoon the gravy over the steaks to serve.
14. Enjoy!

Well, after this dinner, I'm sure we will all be begging for a gym membership. Enjoy it and I will catch you all later my lovely blogging family. Good night and happy blogging!

Baby Back Ribs!

Good evening my wonderful bloggers! Tonight, I felt like splurging a bit. I have not had baby back ribs in ages (yes, I do mean AGES) and I thought that this would be the perfect treat for you all. Doesn't just the thought of ribs smothered in barbeque sauce make you drool? Okay, enough teasing you all. Let's grab this recipe and our aprons and head into the kitchen!

Whiskey Grilled Baby Back Ribs

You will need:

• 2 (2 pound) slabs baby back pork ribs
• coarsely ground black pepper
• 1 tablespoon ground red chili pepper
• 2.25 tablespoons vegetable oil
• 1/2 cup minced onion
• 1.5 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2.5 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon coarsely ground black pepper
• 1.25 teaspoons liquid smoke flavoring
• 2 teaspoons whiskey
• 2 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon dark molasses
• 1/2 tablespoon ground red chili pepper

Are you still there? I hope this extensive list didn't scare you away!

1. Preheat the oven to 300 degrees. 
2. Cut each full rack of ribs in half, so that you have 4 half racks. 
3. Sprinkle salt and pepper, and 1 tablespoon chili pepper over the meat. 
4. Wrap each half rack in aluminum foil. 
5. Bake for 2.5 hours. 
6. Meanwhile, heat oil in a medium saucepan over medium heat. 
7. Cook and stir the onions in oil for 5 minutes. 
8. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. 
9. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. 
10. Bring  the mixture to a boil, then reduce heat. 
11. Simmer for 1.25 hours, uncovered, or until sauce thickens. 
12. Remove from heat, and set sauce aside. 
13. Preheat an outdoor grill for high heat. 
14. Remove the ribs from the oven, and let stand 10 minutes. 
15. Remove the racks from the foil, and place on the grill. 
16. Grill the ribs for 3 to 4 minutes on each side. 
17. Brush sauce on the ribs while they're grilling, just before you serve them because adding it too early will burn it.
18. Enjoy!

I hope you all enjoyed this some what festive occassion for us. It's not often that we enjoy a nice rack of baby back ribs, huh? Well, that's all for tonight folks. I'll catch you on the flip side! Happy blogging to all!

Pork, It's What's For Dinner!

Good afternoon bloggers! I took a personal day yesterday as you all may know. It was for a good cause. My husband turned 29. It was a decent day to say the least. Today, I'm back with a twist on pork chops. I never liked pork chops when I was a child, but now that I'm older, I love my pork chops with apple sauce on the side. Let's take a hint from that amazing apple sauce and try something else with our pork chops. So, enough said, let's meet in the kitchen.

Pork Tonkatsu

You will need:

• 4 pork cutlets 
• 1/2 cup tonkatsu sauce, divided 
• 1/2 cup all-purpose flour 
• 1/2 teaspoon pepper 
• 1/2 teaspoon salt 
• 1 egg, slightly beaten with a teaspoon of water 
• 3 cups  Wheat Flakes cereal , crushed to 1.5 cups
• 2 cups shredded cabbage salad

NOTE: You may find tonkatsu sauce at your local market or Super center. It may also be available at any foreign food center.

1. Place a pork cutlet between two layers of wax paper. 
2. Using a meat mallet or rolling pin, pound it to an even thickness of 1/2 an inch. 
3. Repeat with remaining cutlets. 
4. Place the cutlets in a gallon zip-top bag. 
5. Add 1/4 cup Tonkatsu sauce. 
6. Place it in the refrigerator and allow to marinate for a minimum of 30 minutes.
7. Preheat the oven to 350 degrees.
8. Lightly coat 13x9x2 inch baking dish with cooking spray.  
9. Set it aside.
10. Mix the flour, salt and pepper in a shallow dish and set it aside.
11. Place an egg in another shallow dish and set it aside as well.
12. Place cereal in a third shallow dish, then set it aside.
13. Remove the pork cutlets from their marinade. 
14. Discard any remaining marinade.
15. Dredge each cutlet first in flour, then egg, then cereal, coating each slice well.
16. Place the breaded cutlets in a single layer in a prepared baking dish and bake until a meat thermometer registers 160 degrees, approximately 25 to 35 minutes.
17. Serve with shredded cabbage salad and additional tonkatsu sauce for dipping.
18. Enjoy!

I hope you all have a splendid day where ever you may be. I will see you all very soon. Happy blogging!

Put Some Zest in Your Life!

Good evening bloggers! Welcome to another edition of Everyday Meals. I'm your bloggin host, Mandie. I would bow, but I don't think any of you could see me. Anyway, tonight, we are kicking off with some flavor and zest. We are kicking it Cajun style. Every now and again, we just need some spice in our lives and this is the perfect way to get that. Let's grab that shopping list and meet back in the kitchen!

Peppery Cajun Pork Pasta

You will need:

• 8 ounces uncooked fettuccine 
• 1 pound pork tenderloin 
• 4 teaspoons Cajun seasoning 
• 1 tablespoon vegetable oil 
• 1 large red onion, chopped
• 2 large zucchini, chopped
• 1/4 teaspoon salt 
• 3 medium roma tomatoes, chopped
• 1 can black-eyed peas, rinsed and drained 
• 1/4 cup lemon juice 
• 1 teaspoon dried oregano leaves 
• 1/4 teaspoon freshly ground pepper

1. Cook and drain the fettuccine as directed on package.
2. While fettuccine is cooking, cut the pork into 1/4 inch slices and sprinkle with Cajun seasoning. 
3. Heat oil in a 12 inch nonstick skillet over medium-high heat. 
4. Cook the pork in oil for 4 to 6 minutes, turning occasionally, until pork is slightly pink in the center. 
5. Remove the pork from the skillet and keep warm.
6. Spray the same skillet with cooking spray, then heat over medium-high heat. Cook the onion in the skillet for about 4 minutes, stirring frequently, until the onion begins to brown. 
7. Stir in the zucchini and salt. 
8. Cook about 4 minutes, stirring frequently, until the vegetables are tender. 
9. Stir in the remaining ingredients. 
10. Cook for about 1 minute, stirring frequently, until heated through.
11. Toss the vegetable mixture and fettuccine. 
12. Serve the pork over the fettuccine mixture.
13. Enjoy!

Well, that wraps up our zesty session tonight. I hope you all enjoy the rest of your evening and I will catch everyone on the flip side. Happy blogging!

Back with a Vengeance!

Good evening bloggers! I am back with a ton of recipes for you all. I blame my disappearance on my laptop crapping out on me a couple of weeks ago. I also got tied up with some life stuff that was happening. Luckily, I have gotten everything all settled out. I am back finally and plan on staying (unless something else dares to jump in my way...) Anyway, we've got a full menu tonight, so let's grab our sooking utensils and get in the kitchen!

One Pan Tilapia Fish Tacos

You will need:

• 1 pound tilapia fillets 
• Salt 
• 2 tablespoons anise seeds 
• 2 tablespoons canola oil 

For the Mole: 

• 1/2 white onion, sliced 
• 2 whole garlic cloves 
• 2 whole Roma tomatoes 
• 1/3 cup slivered blanched almonds 
• 1 teaspoon cumin seed 
• 1 cup water 
• 1/2 cup chili paste 
• 2 teaspoons salt, plus more for seasoning fish 
• 1/4 cup raisins 
• 8.5 corn tortillas, divided 
• 2 cups shredded iceberg lettuce 
• 1/4 cup grated cotija cheese

1. Season the fish with salt, to taste, and coat in anise seeds. 
2. In a large saute pan over medium-high heat, add the oil. 
3. When the oil is hot, add the tilapia and saute until golden on 1 side. 
4. Flip them over and finish cooking on the other side. 
5. Remove the fish from pan to a plate and keep warm. 
6. In the same pan add the onion, garlic and tomatoes and saute until the onion is golden. Stir in the almonds and cumin seed and cook for 1 more minute. 
7. Deglaze the saute pan with the water and stir in the chili paste. 
8. Carefully transfer the mixture to a blender. 
9. Add the 2 teaspoons salt, the raisins, and the 1/2 corn tortilla and puree until very smooth. 
10. Briefly toast the remaining 8 tortillas over an open flame and lay 2 tortillas on each of 4 plates. 
11. Break up the fish and divide it evenly among the tortillas. 
12. Spoon the mole sauce over the fish, top with the shredded iceberg and garnish with the cotija cheese. 
13. Serve.

Pork Tenderloin with Eggplant Relish

You will need:

• 3 mild frying peppers, such as Hungarian or banana, halved and seeded
• 1 small jalapeno pepper, halved
• 2 medium Japanese eggplants
• 1 bunch scallions
• 6 cloves garlic, unpeeled
• 2 pork tenderloins, trimmed and cut into 4 pieces
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon paprika, plus more for garnish
• 2 tablespoons chopped fresh parsley

1. Preheat the broiler and line a broiler pan with foil. 
2. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. 
3. Cover with a damp towel to cool, then peel the peppers and eggplants. 
4. Squeeze the garlic from its skin. 
5. Roughly chop the vegetables and garlic and toss in a bowl.
6. Season the pork with the cumin and salt and pepper. 
7. Heat the olive oil in a skillet over medium-high heat. 
8. Add the pork; cook, turning, until golden, about 6 minutes. 
9. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees, about 8 more minutes. 
10. Set the pork aside.
11. Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. 
12. Season with salt and pepper and add the parsley. 
13. Slice the pork. 
14. Serve with the eggplant relish and garnish with paprika.

Salami-Mozzarella Calzones

You will need:

• 2 large eggs 
• 1/4 cup chopped fresh parsley 
• 1 teaspoon grated lemon zest 
• 1/4 pound shredded reduced-fat mozzarella cheese 
• Extra-virgin olive oil, for brushing 
• 1 tube refrigerated pizza dough 
• 1/4 pound deli-sliced salami, cut into thin strips 
• 1.5 cups giardiniera (pickled mixed vegetables), drained 
• 1/4 pound sliced provolone cheese

1. Place a baking sheet upside down in the oven and preheat to 400 degrees. 
2. Beat the eggs, parsley and lemon zest in a small bowl. 
3. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. 
4. Reserve the remaining egg mixture for brushing on the crust. 
5. Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9x12 inch rectangle. 
6. Spread the mozzarella mixture over one half of the dough, leaving a 1 inch border along the edge. 
7. Top with the salami, followed by the pickled vegetables and provolone. 
8. Fold the other half of the dough over to cover the filling. 
9. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife. 
10. Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. 
11. Let rest 5 minutes, then cut into wedges.
12. Serve.

Shrimp and Cajun Rice

You will need:

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and de-veined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley

1. Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. 
2. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. 
3. Season with salt and pepper.
4. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. 
5. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. 
6. Stir in the parsley and serve.

Pork Roast Shoulder with Spanish Rice

You will need:




For the Sofrito: 

• 1 green pepper, minced 
• 1 onion, minced 
• 1/2 bunch cilantro, chopped 
• 1/4 cup olive oil 
• 1 pork shoulder 
• 12 whole garlic cloves, slightly smash 
• 3 envelops sazon seasoning 
• 1 tablespoon adobo seasoning 
• 1/4 cup sofrito, recipe follows 

For the Spanish Rice: 

• 1/4 cup diced pork 
• 1/4 cup diced onions 
• 2 tablespoon butter 
• 2 envelopes sazon seasoning 
• 1 tablespoon adobo seasoning 
• 2 cups long-grain rice 
• 4 cups water 
• 2 tablespoons sofrito 
• 1 can pigeon peas

1. In a food processor add green pepper, onion, and cilantro. 
2. Pour in oil and mix well. 
3. Set aside 2 tablespoons for Spanish rice.  
4. Preheat oven to 300 degrees. 
5. Cut off 2 slices of pork and set aside for Spanish rice. 
6. Make at least 12 slits in pork with the tip of a very sharp knife. 
7. Put 1 clove of garlic in each slit. 
8. In a small bowl, mix together the sazon and adobo seasonings. 
9. Add 1/4 cup sofrito and stir together. 
10. Rub over entire pork shoulder. 
11. Place pork in large roasting pan, wrap with foil and cook for 3 hours. 
12. Remove the foil and crank oven up to 400 degrees and let cook additional 20 minutes until desired crispness. 
13. For the rice: In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. 
14. Add sazon, adobo, rice, water and reserved sofrito.
15. Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. 
16. Add pigeon peas and cilantro. 
17. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. 
18. Remove from heat.
19. Serve.

I will be back tomorrow with more delicous recipes. I'm not done shoving recipes onto you all because I know that you want more! ^_^ I'll catch you all on the flip side. Good night everyone. Happy Blogging.

Tempting Tuna Steaks

Good evening bloggers! Welcome to a nightly edition of Everyday Meals. Tonight, we are continuing on with the trend of fish. With that trend, we will be making a delicious dish with tuna steaks. It's a very simple meal that feeds up to 4 people. If you feel necessary, you can double the recipe for larger families. Let's grab that apron and get cooking!

Marinated Tuna Steaks with Cucumber Sauce

You will need:



For the Tuna

• 3 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 clove garlic, finely chopped
• 1/4 teaspoon salt
• 4 tuna steaks

For the Sauce

• 1/2 cup chopped cucumber
• 1/4 cup plain yogurt
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon mayonnaise

Are you still with me?

1. In shallow glass dish, mix lime juice, 2 tablespoons cilantro, the garlic and salt.
2. Add the fish to the lime mixture, turning several times to coat.
3. Cover and refrigerate for 1 hour, turning once, to marinate.
4. Meanwhile, in small bowl, mix all the sauce ingredients, then refrigerate.
5. Set the oven control to broil.
6. Spray the broiler pan rack with cooking spray.
7. Remove the fish from the marinade, then discard the marinade promptly. Place the fish on the rack in the broiler pan.
8. Broil the fish 4 inches from the heat for 7 to 10 minutes, turning once, until the fish flakes easily with a fork.
9. Serve with the sauce.
10. Enjoy!

Well, that concludes another delicious entry to EMEF. I hope you all are staying cool one way or another. Enjoy tonight's dinner and I will catch all of you on the flip side. Oh, on another note, I am getting a computer tomorrow or Friday. I will be able to get back online with more yummy meals and recipes for everyone! So, take it easy tonight and happy blogging!

Scrumptious Salmon Fillets

Good afternoon bloggers! Welcome to another edition of Everyday Meals. I hope each and every one of you enjoyed your 4th of July weekend. I am going to be taking a simple approach to this week and we will be making fish this week. We are starting this week with a salmon dish. Let's grab our aprons and get into the kitchen!

Salmon with Snap Peas, Yellow Peppers, and Dill Pistachio Pistou

You will need:

• 1/3 cup chopped fresh dill
• 1/3 cup finely chopped green onions
• 1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
• 1/4 cup plus 1.5 tablespoons pistachio oil
• 2 yellow bell peppers or orange bell peppers, cut into 1/2 inch strips
• 1 pound sugar snap peas, trimmed, strings removed
• 1 garlic clove, minced
• 1/4 cup water
• 4 salmon fillets

Ready? Great!

1. Mix the dill, green onions, pistachios, and 1/4 cup oil in a medium bowl. Season it to taste with salt and pepper.
2. Heat 1/2 tablespoon oil in a heavy, large skillet over medium-high heat. Add peppers and sauté until beginning to soften, or about 2 minutes.
3. Add the snap peas, garlic, and 1/4 cup water, then sprinkle with salt. Sauté until the vegetables are just tender and water evaporates, 2 to 3 minutes.
4. Stir in 1 rounded tablespoon pistou.
5. Transfer the vegetables to a platter, then tent with foil to keep warm. Reserve the skillet you just used and do not clean it.
6. Heat the remaining 1 tablespoon oil in the reserved skillet over medium-high heat.
7. Sprinkle the salmon with salt and pepper.
8. Place the salmon, skin side down, in the skillet and cook until the skin is crisp, about 3 minutes.
9. Turn the salmon over and cook until it's almost opaque in the center, about 3 minutes longer.
10. Arrange salmon fillets over the vegetables on the platter.
11. Spoon some pistou down the center of each fillet and serve!
12. Enjoy!

I hope you all have am excellent day and I will catch you all on the flip side! Happy blogging to everyone!

South American Zest!

Good afternoon amazing bloggers! Today I was watching American Ninja Warrior. As I was watching this show, it made me start thinking of recipes from other cultures, yet again. Today, we are taking a tour to South America. I ended up doing some research and found this excellent recipe for grilled beef tenderloin. I think you all will love it! Let's get into the kitchen and make ourselves a meal!

Churrasco Con Pebre
Grilled Beef Tenderloin with Chilean Cilantro Sauce

You will need:



For the Meal:

• Cooking spray
• 4 cups sliced onion
• 1/2 teaspoon sugar
• 1,5 pound center-cut beef tenderloin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin

For the Sauce:

• 2/3 cup canned vegetable broth
• 1/2 cup minced fresh cilantro
• 1/2 cup minced onion
• 1/2 cup minced red bell pepper
• 1/4 cup white vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced

1. Before beginning, combine all of the ingredients for the sauce.
2. Stir everything together with a whisk until well blended.
3. You may store the sauce until you need it within the recipe below.
4. Place a large skillet coated with cooking spray over medium heat until hot. Add the sliced onion and sugar, cover and cook for 10 minutes or until golden brown, stirring frequently, then remove and keep warm.
5. Prepare your broiler.
6. Cut the tenderloin lengthwise with the grain into 6 even steaks.
7. Place 1 steak between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a meat mallet or rolling pin.
8. Repeat the procedure with the remaining steaks.
9. Combine the salt and the next 4 ingredients through cumin.
10. Rub the salt mixture over both sides of the steaks.
11. Place the steaks on a broiler pan coated with cooking spray.
12. Broil for 2 minutes on each side or until desired degree of doneness.
13. Top each steak with the onion mixture and drizzle each with 1 tablespoon Pebre sauce.
14. Enjoy!

 

I hope you all have an excellent weekend. It's going to be a very, very hot weekend so be safe, cover up with sunscreen, and drink tons of fluids (and I don't mean alcohol!) ^_^ I'll see you all tomorrow. Blogger Love to all!

Down South Comfort (Barbacoa)

Good morning bloggers! In honor of this upcoming 4th of July, I have chosen a special dish that hits home for me. I am a Texas gal by heart and nothing screams down South more than this spectacular dish. It's a taco favorite for many people here and I'm sure you all will dig it. We will be making...

Southern Texas-Style Barbacoa

You will need:

• 1.5 teaspoons ground black pepper
• 1 tablespoon dried oregano
• 1.5 teaspoons cayenne pepper
• 1.5 teaspoons chili powder
• 1.5 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon seasoned salt
• 1 (3 pound) boneless beef chuck roast
• 1 bag of tortillas

Ready?

1. Prepare a smoker with dampened hickory wood charcoal.
2. The heat inside your grill or smoker should be around 180 to 200 degrees. Combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until thoroughly mixed.
3. Place the chuck roast into a mixing bowl, and rub all over with the spice mixture.
4. Place the meat into the smoker, and smoke for 1.5 hours, turning about every half hour.
5. The meat should be a dark red color, and the edges should be darkened. Place the meat into a roasting pan, and seal tightly with aluminum foil.
6. Preheat an oven to 325 degrees.
7. Bake the barbacoa in the preheated oven for 1.5 hours until very tender. Uncover the beef, and shred with two forks while still hot.
8. Place the meat into tortillas to serve.
9. Enjoy!

There you go! A down South staple that's easy to make. I hope to see you all tomorrow. Enjoy your 4th of July weekend and don't get too blitzed! See you on the flip side.