Recipe: Fiesta Lime Chicken

I call this my Fiesta Lime Chicken…. It reminds me of several dishes I’ve had in restaurants… This Mexican seasoned chicken can be used as part of other recipes or just sprinkle some shredded Mexican blend cheese on it and some green onion…. served with a side of Mexican or Spanish rice… maybe a small plate of lettuce with guacamole and sour cream along side…. a great little meal and so quick.

Try it using chicken breasts and serve it on a bun.

It’s quick.. it’s easy and it really is good.

TIPS

Don’t be tempted to skip the mayonnaise … it does really work with this.

I used chicken tenders because after I cooked the chicken.. I used it in quesadillas… this recipe will work well with chicken breasts also.

I season this with my Fajita Seasoning… if you haven’t tried my Fajita Seasoning.. you need to… it is so perfect in so many dishes… I keep it in a jar and use it to season many dishes. Click the link for the recipe.

Use real mayonnaise not salad dressing.

You can grill this on a grill… in a grill pan … or cook in a skillet… or even bake it. Just make sure you cook it until the chicken is thoroughly cooked.

To bake it… bake it in a 400 degree F oven for 15 minutes for chicken tenders or 20-25 minutes for chicken breasts (depends on the thickness of the chicken breast).






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Recipe: Fiesta Lime Chicken

All you need:

½ cup Hellman's Real Mayonnaise
3 tablespoons Fajita Seasoning
3 tablespoons lime juice
Chicken tenders or boneless breasts

All you have to do:



Mix the mayo, Fajita seasoning and lime juice in a bowl.






















Add the tenders and stir to coat the chicken. Marinate in the fridge for an hour.


















Spray a large skillet with cooking oil spray and heat the pan over medium high heat.

Put the chicken (leave as much marinate on the pieces as possible) in the hot pan and cook until cooked completely (turning as needed) .. don’t allow them to burn.. if they start to darken too much … lower the heat.

Recipe: Boston Cream Dessert Shooters

These terrific little Boston Cream Dessert Shooters can be made in minutes… having company?.. prepare them ahead. They’re perfect for a dessert buffet table for a party.

TIPS

I use 5 oz. clear plastic cups… you can find them at most party stores or online.

I used Entemann’s All Butter Pound Cake… you can use any other brand you prefer or make your own… a yellow cake mix would work too if you wanted to bake your own.

Instead of making pastry cream… I made “Faux Pastry Cream”… I’ve included the recipe.

I used canned milk chocolate frosting.. just to make it easier… you can make it from scratch if you prefer.

Try this terrific little dessert… bet they’ll be a hit!






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Recipe: Boston Cream Dessert Shooters

All you need:

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
1 pkg. (3.4 oz.) JELL-O Vanilla Instant Pudding
1 ½ cups whole milk
Entemann’s All Butter Pound Cake
1 can milk chocolate frosting
Maraschino cherries

All you have to do:

In a large mixing bowl beat the heavy cream, sugar and vanilla until fairly stiff peaks form. Set aside.

In another large mixing bowl, beat the instant pudding and milk for 2 minutes. Let the pudding stand for 5 minutes.

Fold in the whipped cream. Set aside.

Slice the pound cake… using a 2 ½ inch biscuit cutter cut 1 top for each dessert shooter.

Cut the remaining slices and scrapes into small cubes or pieces.

Put some pound cake cubes in the bottom of each glass… about a 1/3 of the glass.

Put some of the Faux Pastry Cream on top of the pound cake cubes… leaving about ¼ of the top of the glass empty.

Spread some chocolate frosting on each pound cake round and place it on top of the pudding. Spread some additional frosting to cover the entire dessert top… then top with a cherry.

Serve immediately or refrigerate until serving.

Recipe: Faux Pastry Cream

This easy recipe for Faux Pastry Cream makes a darn good “pastry cream” in under 10 minutes. It’s great for a last minute dessert.

I almost always have some heavy cream on hand since it has such a long shelf life… and I also keep pudding mix and milk on hand also… so throwing this together is quick and easy and can be used in so many dessert recipes.

TIPS

I recommend you use whole milk … it makes a creamier pudding base for this.






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Recipe: Faux Pastry Cream

All you need:

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
1 pkg. (3.4 oz.) JELL-O Vanilla Instant Pudding
1 ½ cups whole milk

All you have to do:

In a large mixing bowl beat the heavy cream, sugar and vanilla until fairly stiff peaks form. Set aside.

In another large mixing bowl, beat the instant pudding and milk for 2 minutes. Let the pudding stand for 5 minutes.

Fold in the whipped cream.

Recipe: Hot Dog Mac and Cheese

I know Hot Dog Mac and Cheese is not the most glamorous meal I could cook… but you know… it really hits the spot on a cold winter’s night… we like comfort food in the winter… living in the south… we’re lucky.. we don’t have terribly cold nights… but when it does get cold… we like hearty foods.. and this one fits the bill quite nicely.

This is definitely a kid-friendly meal that adults will love also.

TIPS

You can be flexible on quantities here… I used 6 hot dogs… I wouldn’t use less than 4… and next time I will use 8 since my taste tester said it could use more…. so you decide how meaty you want it.

I used whole milk, if you use non-fat or 1% milk… start making the sauce with 2 cups… and add more until you get the sauce to the thickness you prefer.

I used cheddar cheese… you can use shredded Colby Jack cheese instead.

Use the salt sparingly when you’re making the sauce… don’t forget the hot dogs will add salt to the dish.

This makes about 6 good sized servings.

I served a small salad with it and it was perfect.

Keep warm this winter with delicious comfort foods everyone will love.






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Recipe: Hot Dog Mac and Cheese

All you need:

3 cups dry elbow macaroni
4 tablespoons butter or margarine
¼ cup flour
2 ½ cups whole milk
2 cups finely shredded cheddar cheese
6-8 hot dogs, sliced
Salt and white pepper to taste
Cooking oil spray (butter flavor preferred)

All you need to do:

Preheat the oven to 350 degrees F.

Cook the elbow macaroni in a large pot of boiling water for about 8 minutes or until cooked but still chewy… they will cook more when the casserole bakes. Drain and set aside.

Meanwhile, melt the butter or margarine in a large saucepan. Add the flour and whisk until smooth. Cook for about 2 minutes to cook off the flour taste… make sure the butter doesn’t scorch…whisk constantly… if needed turn the heat down.

Add the milk slowly while whisking… whisk until smooth and sauce begins to thicken.

Add the shredded cheese and whisk until the cheese is completely melted and incorporated.

Add a little more milk if sauce is too thick, whisking constantly. Remove from the heat.

Dump the cooked macaroni back into the pot you cooked it in and add the sliced hot dogs, mix completely.

Add the sauce and mix completely.

Lightly spray a 7 x 11 or 9 x 13 baking dish with cooking oil spray.

Pour the macaroni mixture into the dish and bake for 30 minutes or until bubbly and the top is begins to brown.

Recipe: Skillet Corn Bread

I know it may seem odd … but a cast iron skillet was on my Christmas Wish List this year… you have to remember I love to cook and well… all things kitchen related are always welcome… and my southern guy came through…

I just had to break it in … so corn bread was in our future…. and what better time than when we had the Vegetarian Chili…

I haven’t had tremendous luck with corn bread lately.. first my baking powder was expired and was painfully obvious when I made some corn bread recently… it looked more like a corn pancake… so after I replaced the baking powder… I decided to buy fresh corn meal… and in my haste to get out of Hellmart… I grabbed a “self rising” corn meal… so much for having to have baking powder…

The corn meal was Martha White brand.. and I must tell you.. I’m sooooo impressed… the bread came out light and fluffy… and rose so high….and since I made it in my new cast iron skillet it was just a little crusty around the edge…. just perfect!

TIPS

Okay I did have a little issue… the recipe I use really should be made in a 9 inch skillet… mine is 8 inch… it all fit in and didn’t run over… but next time I think I will make it in a 9 inch… I need an excuse to get the next size up anyway. If you do like I did .. you will need to bake it for about 5 minutes longer than for the larger pan.

I highly recommend Martha White Self Rising Corn Meal… you won’t be disappointed… trust me.

If you don’t use self rising corn meal.. you will need to use 2 teaspoons baking powder and ½ teaspoon baking soda. Mix it into the flour and sugar mixture.

I use a wire whisk to mix the dry ingredients, as well as, the wet ingredients… it really does distribute the dry ingredients better than a spoon, especially if you need to use baking powder and baking soda.

If you don’t have buttermilk on hand.. not to worry… put a tablespoon of vinegar in a measuring cup and fill it with whole milk to the 1 cup line. Allow it to stand for 5 minutes… and you have your buttermilk!

I melted the butter in a measuring cup then took out 1 tablespoon and put it in a small ramekin… you need to save it for the hot pan.

This recipe is really easy… and sooo good… perfect with chili!






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Recipe: Skillet Corn Bread

All you need:

¾ cup flour
1 ¼ cup Martha White Self Rising Corn Meal
¼ cup sugar
1 teaspoon salt
2 eggs, beaten
1 cup butter milk
1/3 cup whole milk
1 stick of butter, melted

All you have to do:

Preheat the oven to 400 degrees F.

When the oven reaches 400, put a 9 inch cast iron skillet in the oven while you prepare the cornbread batter.

In a large bowl, mix together the corn meal, flour, sugar and salt. Set it aside.
In another large bowl, beat the eggs.

Add the milk and buttermilk and whisk it well.

Pour the milk mixture into the flour mixture and stir well.

Remove a tablespoon of the melted butter and set it aside.

Add the butter into the batter and stir well.

Remove the hot cast iron skillet from the oven.

Brush the reserved butter over the bottom and sides of the pan and pour any excess butter into the bottom of the pan. Pour the batter into the hot pan.

Place it on the middle rack of the oven and reduce the oven temp to 375.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and the top is a light golden.

Let the cornbread stand for 10 minutes then cut into wedges.

Recipe: Vegetarian Chili

Ask any southern man … Vegetarian Chili or Chili with Meat?… and the answer you most probably will hear… Chili with Meat. Seems in the south they like their chicken fried and their chili with meat… so making a Vegetarian Chili for my southern guy was a challenge.. getting him to admit chili did not have to have meat in it was… well… almost impossible.. best I can hope for is a … not bad.. not bad.

Truth be told.. I’m a Chili with Meat person myself… however.. being open minded and loving the vegetables and spices in chili… it was not hard to get me to try this.

If you love chili.. you will love this.. after all.. truthfully… it’s all in the flavors… that’s what really matters.

And as always.. here are a few tips…

TIPS

Be flexible when making a pot of chili… you can make this hundreds of different ways… use the recipe as a guide.

If you don’t have the specific cans of tomatoes that I used… use what you have.. just try and stick to the same family of flavors… I wouldn’t recommend using the Basil Garlic and Oregano variety of tomatoes… but Tomatoes with Green Pepper and Onions work just as well as the ones I list below…

If you do substitute the Delmonte canned Tomatoes with Zesty Mild Green Chilis and Zesty Jalapenos, put in a small can of diced chilis and/or chop a fresh Jalapeno…

Be careful when chopping Jalapenos… keep hands away from your eyes… discard the seeds … wear gloves when possible… wash hands thoroughly after handling them.

Black beans are a great addition… use them in place of one of the cans of kidney beans…

I diced my vegetables.. you can easily just cut chunky pieces for a more “rustic” chili.

Cornbread is a great side dish for this…

Serve this with sour cream, shredded cheese, chopped green onion (both white and green parts) and tortilla chips.

This will warm you for the inside out on a cold winter’s night!






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Recipe: Vegetarian Chili

All you need:

2 cans (about 15 ounces) of kidney beans (light red or dark or a combination)
2 cans (14.5 ounces) of tomatoes (I use Delmonte canned tomatoes with Zesty Mild Green Chilis and Zesty Jalapenos)…
1 can (14.5 ounces) plain tomatoes
3 medium onions, diced
4 cloves of garlic, minced
3 peppers (red, green, yellow…any combination), diced
I can (15 ¼ ounces) Sweet Whole Kernel Corn

The Seasoning:

½ teaspoon cornstarch
1/3 teaspoon red pepper flakes
1 tablespoon chili powder
½ teaspoon cayenne
2 tablespoons paprika
2 teaspoons cumin
1 teaspoon salt

All you need to do:

Stove Top Method:

In a large pot, combine all ingredients and simmer for 2 hours or longer… (3-4 hours is better). Stir occasionally.

Crock Pot Method:

In a crock pot combine all ingredients.

Cook on low for 7-8 hours or until done. Stir occasionally.

Recipe: Tuna Salad Bacon Lettuce and Tomato Sandwich

I love sandwiches… all kinds… I could spend all day thinking up sandwich combinations… take me to a restaurant… and more than likely I will look at the sandwich listing first… I’m always on the lookout for that “next” great sandwich.

I will try just about anything put between two slices of bread… okay maybe not anything.. but then again I did say just about anything.

Tuna salad alone can be made so many different ways… and heaven forbid you give me a choice.. I may hem and haw for an hour trying to decide which way I want it made.

So for me.. this recipe for Tuna Salad Bacon Lettuce and Tomato is fairly normal… normal is good.. even for me. Not a lot of uniqueness today.. just an average tuna salad on whole wheat with some smoked bacon, lettuce and sliced tomato… oh and I did slide in a slice of Swiss cheese… did I mention I also love Swiss cheese?

Now for a few tips… I always have a few tips…

TIPS

The bread… use your favorite or what you have on hand.. I used whole wheat today… check with me next week it may be white toast… or maybe sourdough… you get the idea… I’m flexible.

The bacon…. use smoked bacon.. it’s so much more flavorful than just ordinary bacon… apple smoked bacon is a good choice. Make it in the oven.. foil line your pan and clean-up is a snap… don’t know how to make it in the oven?... click my link to find out How to Make Bacon in the Oven.

Tuna… you can use any kind you like.. I use solid white in water.

Mayo… I’m a purist… I love Hellman’s Real Mayonnaise… wouldn’t think of using anything else.

The tuna salad…. make it however you love it… I use one can of tuna….add a squeeze of lemon juice… 1 rib of celery, chopped really really fine… about a tablespoon of finely chopped onion… about 1 tablespoon of mayo… salt and pepper..

Lettuce… use your favorite… leaf lettuce is my favorite but alas not to be today.. I had iceberg lettuce in the fridge… whatever works for you will be fine.

Hmmm… I guess that about covers it…

So go make your sandwich… go on… you know you want…






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Recipe: Tuna Salad Bacon Lettuce and Tomato Sandwich

All you need:

2 slices of bread
Tuna salad *see tips
Mayo
Lettuce
Tomato
Swiss cheese, thinly sliced
Smoked bacon, cooked

All you need to do:

Slather mayo on one side of each slice of bread… like that?... slather… you have to slather

Layer ingredients on one slice and top with the other.

Recipe: Spinach and Black Bean Quesadillas

It’s always a good time for Mexican food…. and lunch time is no exception. These Spinach and Black Bean Quesadillas are perfect for a weekend lunch or even a mid week evening meal.

I came across a recipe using black beans and spinach in our local supermarket, Publix and thought the combination sounded interesting. I made numerous changes to the recipe since I found theirs bland.

I added a lot more seasoning and the addition of a bit of garlic and chopped green onion. I also used frozen spinach instead of fresh.

TIPS

If you don’t have a Quesadilla maker… you can still enjoy these… simply use a large skillet with a lid… spray it lightly with cooking oil spray… lay your tortilla on the skillet and put the shredded cheese over half of it… then some filling then a sprinkling of chopped green onion and then little more cheese… put the lid on and when the cheese begins to melt.. flip the dry side over the other half… covering the filling…press down lightly with a spatula and cook for about 2 minutes more.

Make sure you drain the spinach well after cooking.

I used my mini chopper to chop the onions and garlic together.

I like to cook my beans for about 5 minutes on high in the micro before mixing it into the spinach mixture.

I used my Fajita Seasoning to season this dish… for my recipe for Fajita Seasoning .. click the link… or use whatever Fajita Seasoning you want.

This recipe will make 4 “regular” 8 inch quesadillas or 8 if you do the fold-over method mentioned in the previous tip.

I use a pizza cutter to cut the quesadillas into pie slices.

Serve with sour cream, salsa and/or guacamole.






Recipe: Spinach and Black Bean Quesadillas

All you need:

1 pkg. (10 oz.) frozen spinach, cooked and drained
1 large onion, chopped
1 large garlic clove, chopped
2 tablespoons olive oil
1 can (15 oz.) black beans, rinsed and drained
2 tablespoons Fajita Seasoning
8 (8 inch) tortillas
1 pkg. (16 oz.) shredded Mexican blend cheese or Monterey Jack/Colby
4 green onions (both white and green parts), chopped
Sour cream
Salsa
Guacamole

All you have to do:

In a large skillet heat the olive oil over medium high heat.

Add the onions and garlic and stir well to evenly distribute the oil. Cook until the onions are tnder, do not let them brown… if they start to brown, lower the heat.

Add the cooked spinach and stir well.

Cook for 5 minutes.

Meanwhile, microwave the black beans for 5 minutes on high.




Mix the spinach mixture and the partially cooked black beans.

Add the fajita seasoning and mix well.









Lay 1 tortilla on your quesadilla maker… then a generous amount of shredded cheese.









Spoon some spinach and black been mixture over the cheese.

Sprinkle with chopped green onions.









Sprinkle with shredded cheese and lay the top tortilla on top of the cheese.






Close the quesadilla maker and cook until cheese has melted and tortilla is slightly browned.

Cut the quesadilla into pie slices.

Serve hot.

Recipe: Crab Bisque

On a cold winter’s day nothing is more satisfying that a rich delicious soup… and Crab Bisque fits the bill. I love to make soups in the winter… they make the perfect lunch.

Rich doesn’t have to mean fat laden… there are ways to cut the fat… oh make no mistake… this soup has fat in it.. it’s just a question of how much.

I used butter… you can use a low fat margarine… I did use a ¼ cup of heavy cream to add to the creaminess at the end… but … the base of this soup is chicken broth and Fat Free Half and Half… which cuts the fat considerably.

TIPS

My recipe uses shallots… I highly recommend you use them and not onions… shallots have a lighter flavor.. if you do decide to substitute onions, consider using less… you don’t want the onion flavor to over-power the crab.

I finely chopped the shallots and carrots in my mini processor… you want them chopped very finely… almost minced.

I used my immersion blender to blend the ingredients and make the soup creamier.

As I mentioned before I added about ¼ cup heavy cream.. in my opinion there is really no true substitute for heavy cream when you are making something creamy.. the answer is use substitutes but the add a little of the real thing to add the full flavor and texture.

I added the sherry when I was cooking the soup… so there was only a hint of the flavor left at the end… if you’re like me and like the flavor of sherry in your seafood bisques.. add a shot (about an ounce) at the very end… to use Rachael Ray’s phrase… eyeball it.

Chopped chives sprinkle on the final product is like the icing on the cake.. don’t leave it out.

Keep warm with soup this winter.. and start with this delicious Crab Bisque.






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Recipe: Crab Bisque

All you need:

2 tablespoons butter
1 cup finely chopped shallots
½ cup finely chopped carrots
6 tablespoons butter
4 tablespoons flour
2 ½ cups chicken broth
1 cup Fat Free Half and Half
½ cup sherry
1 teaspoon Worcestershire sauce
½ small can of tomato paste
1 tablespoon lemon juice
8 oz flaked crab meat or imitation crab meat
Generous pinch of cayenne
White pepper and salt to taste
¼ cup heavy cream
1 shot of sherry
Chopped chives

All you need to do:

Melt 2 tablespoons butter in a large skillet.

Add the chopped shallots and carrots. Cook about 5 minutes over medium high heat until tender.

In a soup pot melt the 6 tablespoons of butter.

Add the flour and stir well. Cook for 2 minutes to cook off the flour taste.

Whisking constantly, slowly add the chicken broth. Whisk until smooth.
Simmer for 30 minutes.

Add the tomato paste, Worcestershire sauce, lemon juice, cayenne Half and Half and crab meat.

Cook for 10 minutes, stirring frequently.

Using an immersion blender, blend until desired consistency. (Or blend in a blender filling the blender only half full at a time, put the lid on and cover with a dish towel and blend… be very careful that the top doesn’t pop off and the splashing contents burn you).

Add white pepper and salt to taste and adjust seasonings. Add the ¼ cup of heavy cream and a shot of sherry and stir well.

Ladle into bowls and garnish with chopped chives.

Recipe: Noodle Kugel

Years ago when I was working in a local department store shoe department, I worked with two women who were fantastic cooks… Ida and Shirley… well.. Ida and Shirley would bring in Noodle Pudding.. aka Noodle Kugel.. fairly often too… I have no idea how I managed to stay thin back then… Noodle Kugel is positively addicting!

The recipe is fairly simple… there are many variations … but the basic recipe is the one I’m posting today. Some people like it very sweet … others … not so much… some people add fruit… some add raisins. I’ve kept the recipe as close as I could to how I remembered Ida and Shirley’s … that wonderful treat they would bring in to work for us.

TIPS

I used my standing mixer because I think it’s just easier that way… you can use a hand mixer … or mix it by hand.. I like my pudding creamy … some people like to keep the lumps of cottage cheese in there.. it really is up to you and what you prefer.

You can use either small or large curd cottage cheese.

I give a range of sugar amounts… I use ½ cup of sugar.. it’s sweet but not overly sweet… if you prefer your desserts sweet… then use ¾ of a cup.

I recommend you use the real deal when it comes to the ingredients… real butter, 4% fat cottage cheese and regular sour cream… you won’t be sorry… it just makes the pudding so much better.

The easiest way to mix the noodles with the pudding mixture is to dump everything back into the pot you boiled the noodles in… it’s easy and one less bowl to clean.

I sprinkle Cinnamon Sugar over the top… I keep my own blend in a small jar… you can use a commercial blend.. or make your own… making your own is simple and so much cheaper… click the link for my recipe.

I hope you try this wonderful Jewish dessert!






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Recipe: Noodle Kugel

All you need:

1 pkg. (8 oz.) extra wide noodles
4 tablespoons butter, melted
2 cups cottage cheese
2 cups sour cream
½ - ¾ cup sugar *see TIPS
6 eggs
2 teaspoons vanilla
1 teaspoon cinnamon
¾ cup raisins
Cinnamon Sugar
Cooking Spray, butter flavor preferred

All you need to do:

Preheat the oven to 375 degrees F.

Spray a 9 x 13 baking dish with cooking oil spray and set it aside.




Boil the noodles for 4 minutes and drain.









In a large mixing bowl, using the wire whisk attachment, beat the eggs lightly.

Add the vanilla, cottage cheese, sour cream, and cinnamon. Mix at low speed until well mixed.

Add the melted butter and continue to mix for a minute.




Add the noodles back into the pot you cooked them in.

Add the raisins and mix well.

Add the pudding mixture and mix well.





Pour the mixture into the prepared baking dish.

Sprinkle the top with the cinnamon Sugar.

Place dish on a foil lined baking sheet (to prevent any spillage from getting into your oven).


Bake at 375 degrees for 35-45 minutes (mine took 45 minutes) or until pudding is set and the top is golden brown.

Recipe: Taco Hot Pockets

Taco Hot Pockets make great snacks or meals on the run… they’re also perfect for watching the game… and so easy to make… you can prepare these in advance and pop them in the oven when you what them .. so the cook doesn’t have to miss any of the action… now how great is that?

TIPS

I make my own Taco Seasoning and keep it in a jar… I like controlling what’s in my food and what better way than making my own seasonings… if you want my recipe.. click the link for easy instructions or make your taco meat with a commercially made Taco seasoning mix.

I make the taco meat and allow it to cool.. then mix in the ‘fixin’s”… mine include chopped tomato, chopped green onion, shredded cheese and sliced black olives… put in what you like… even add a bit of salsa if you like… just don’t make it too watery.

I gently pull the biscuit dough to stretch it… like they do in pizzerias… don’t roll it with a rolling pin.. you’ll compress the dough.. you want it to rise while baking.

I get it to almost a 5 inch diameter then lay it down and gently press it into the size and shape I want.

You will have some filling left... you could make additional Hot Pockets using another can of biscuits.. and have left over biscuits or just eat the left over meat as a traditional taco in a tortilla.

Serve this with salsa, sour cream and guacamole… truly a delicious snack!






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Recipe: Taco Hot Pockets

All you need:

1 pound ground beef
3 tablespoons Taco Seasoning or use a commercial Taco Seasoning mix
2/3 cup water
1 can Pillsbury Grands Biscuits Homestyle Buttermilk
½ cup chopped green onions
1 cup chopped tomatoes
1 small can sliced black olives
1 cup shredded Mexican Blend cheese
Sour cream
Guacamole
Salsa

All you need to do:

Preheat the oven to 375 degrees F.

Line a large baking pan with non-stick foil or parchment paper.

In a large skillet brown the ground beef and drain off any fat.

Sprinkle the Taco Seasoning over the meat and add the water.

Cook for a few minutes over medium heat and stirring to evenly distribute the seasoning.

Cook until desired consistency.

Allow the meat to cool.



Add the meat and the onions, tomatoes, olives and shredded cheese to a large bowl and mix well.







Remove the biscuits from the can and gently stretch each biscuit into a 5 inch diameter circle.





Place 1-2 tablespoons of meat mixture in the center of each circle.











Fold the dough over the filling and press closed to seal the edges.







Allow the pockets to set for 5 minutes.





Bake at 375 degrees for 17 minutes.









Serve hot with sour cream, guacamole and salsa.

Recipe: Hoppin’ John

I find in interesting the differences in foods and traditions that different regional areas have. Many are influenced by the ethnic background of those in the area.

Hoppin’ John is no exception. A traditional Southern dish, Hoppin’ John has it’s roots in West Africa. It’s a version of beans and rice, typically made with black eyed peas, onions, peppers and either bacon or ham hocks, or smoked ham is also sometimes used. Ham hocks are usually used in Southern versions.

This dish is traditionally served on New Year’s Day. The black eyed beans are thought to bring luck in the New Year. It is, however, popular year round…. and I would think the good luck will continue if you serve it after New Year’s day.

I made the pictured dish with ham hocks, being in the south, I wanted to stick to the southern version… I must tell you though… I prefer using smoked bacon or smoked ham. Ham hocks tend to be salty and although fairly inexpensive, the amount of usable meat on the bone is minimal and is more labor intensive than simply using smoked bacon and smoked ham makes it meatier. The choice is yours as to which one you use.

TIPS

There is some leeway with ingredients here…. as I mentioned…













You can choose between ham hocks, smoked ham or bacon.














Onions and celery are a must…. Chopped green and red bell peppers are not in all recipes .. although I highly recommend them, they add so much flavor.









And of course black eyed peas.



Some cooks use water instead of chicken broth… again.. I highly recommend the broth… it adds flavor.

Seasoning varies from recipe to recipe… I use my Cajun Seasoning.. for the recipe .. click the link… or you can use a commercially made Cajun Seasoning.

You can use dried beans, soaked overnight in water, then rinsed… or canned… which are drained and rinsed… I wrote the recipe to use canned… saves a bit of time and works just as well.

I used 1 full (32 oz.) container of chicken broth… but you may need a little more.. depending on how long you boil the dish and how hard it simmers… your broth may evaporate and you may need to add a little additional broth… so be prepared with more on hand than the 32 oz. container.

This recipe will make 4-6 servings

The dish is easy to make … doesn’t take long to put together and cook and is delicious to boot!






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Recipe: Hoppin’ John

All you need:

1 tablespoon olive oil
1 large or several small ham hocks or 5 strips smoked bacon (chopped)
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 ribs celery, chopped
2 large garlic cloves, chopped
1 (32 oz.) container chicken broth * you may need a little additional broth (SeeTIPS)
2 cans black eyed peas, drained and rinsed
1 bay leaf
2 teaspoons Cajun Seasoning
2 green onions (optional garnish)
Cooked rice

All you need to do:



Heat the oil over medium high heat in a large pot.

Add the ham hocks or bacon or smoked ham, whichever you have decided to use.




Sear the meat for about a minute… if using bacon, stir a few times and when it has started to render fat and start to curl…





Then add the chopped peppers, celery, onions and garlic. Stir well.








Add the beans and broth.

Add the bay leaf and Cajun Seasoning and bring to a boil.





Lower the heat and continue to simmer for about 1 ½ hours or until the peas are tender.

Remove the bay leaf.

If using ham hocks or smoked ham… remove the meat and allow to cool until you can handle it… remove the meat from the bone and chop. Add the meat back into the pot.

Serve over hot rice and garnish with chopped green onions (optional).