4 large croissants
3/4 pound of smoked ham shaved
1/2 cup softened butter
2 Tablespoon worchestershire sauce
2 Tablespoons dijon mustard
2 green onions thinly sliced
Sliced swiss cheese.
Salt and pepper to taste
Mix softened butter, mustard, worchestershire sauce, onion, salt and pepper.
Slice open the croissants and spread both halves with the creamed mixture. Evenly divide the ham between the 4 croissants. Top with swiss cheese. Place on Baking sheet that has been sprayed with Pam. Place in a 375 degree oven for 18-20 minutes. Let sit about 5 minutes before serving.
Thursday, January 9, 2020
Jalapeno popper bread
I made this without the bacon and served it with chili. Can't wait to try it again with the bacon.
1/2 cup pickled jalapenos
1/2 cup garlic butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1 loaf french bread
4 oz cream cheese
1/2 cup sour cream
2 cups grated mozzarella cheese
1/2 cup cooked and diced bacon-optional.
Dice half the jalapenos. Save the rest to go on top. You can control the heat by the type of jalapenos that you use. I prefer the tamed jalapenos because I like the taste without so much heat.
Cream together the softened cream cheese with the sour cream. Add the diced jalapenos, salt and pepper.
Slice the bread length wise and lay open. Spread the garlic butter on both halves. Place in oven for 5 minutes. Remove from oven and spread the creamed mixture on each half. Sprinkler with the grated mozzarella. Top with the remaining sliced jalapenos.
Cook at 400 degrees for 10 more minutes. Let it sit for about 5 minutes then slice cross ways.
1/2 cup pickled jalapenos
1/2 cup garlic butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1 loaf french bread
4 oz cream cheese
1/2 cup sour cream
2 cups grated mozzarella cheese
1/2 cup cooked and diced bacon-optional.
Dice half the jalapenos. Save the rest to go on top. You can control the heat by the type of jalapenos that you use. I prefer the tamed jalapenos because I like the taste without so much heat.
Cream together the softened cream cheese with the sour cream. Add the diced jalapenos, salt and pepper.
Slice the bread length wise and lay open. Spread the garlic butter on both halves. Place in oven for 5 minutes. Remove from oven and spread the creamed mixture on each half. Sprinkler with the grated mozzarella. Top with the remaining sliced jalapenos.
Cook at 400 degrees for 10 more minutes. Let it sit for about 5 minutes then slice cross ways.
Chili
Double for a big pot.
1 pound ground beef
1 small onion diced
2 cloves of garlic diced or 1 teaspoon of the kind you buy already diced in oil
2 cans Rotel tomatoes or one large can. I use mild. This is where you can adjust the amount of heat by which Rotel you choose.
1 1/2 Tablespoons of Chili powder
1 teaspoon Cumin
Salt and pepper to taste
Cook meat and onion together until all the pink is gone from the meat. Drain. I leave some for taste.
Add the seasonings and the canned tomatoes. Bring to a boil then lower the heat. Simmer for about 30 minutes.
1 pound ground beef
1 small onion diced
2 cloves of garlic diced or 1 teaspoon of the kind you buy already diced in oil
2 cans Rotel tomatoes or one large can. I use mild. This is where you can adjust the amount of heat by which Rotel you choose.
1 1/2 Tablespoons of Chili powder
1 teaspoon Cumin
Salt and pepper to taste
Cook meat and onion together until all the pink is gone from the meat. Drain. I leave some for taste.
Add the seasonings and the canned tomatoes. Bring to a boil then lower the heat. Simmer for about 30 minutes.
If you like beans in your chili add ranch style beans with jalapeños.
If you like your chili more soupy, add beef broth until it suits your taste.
Saturday, November 2, 2019
Western omelette quiche
1 9 inch deep dish pie shell
4 green onion thinly sliced
1/3 cup chopped green pepper
1/3 cup chopped red pepper
2 tablespoons butter
4 oz. Diced ham
1 1/2 cups of Colby jack or cheddar cheese
1 cup heavy cream
6 eggs
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground mustard
Heat oven to 375. Prick the bottom of the pie shell and bake for 5 minutes and set aside.
Meanwhile in a skillet melt the butter, add the onion and peppers and sautee for about 3 minutes.
Layer half the cheese and half the ham in the bottom of the pie shell.
Wish together the cream, eggs and seasonings. Add the cooked vegetables. Pour half over the ham, then repeat. Place on a baking sheet in the oven for 10 minutes. Then lower heat to 350 and continue to cook for an additional 30-40 minutes.
Rest on a cooking rack before
Serving. I served this with a bowl if butter grits.
4 green onion thinly sliced
1/3 cup chopped green pepper
1/3 cup chopped red pepper
2 tablespoons butter
4 oz. Diced ham
1 1/2 cups of Colby jack or cheddar cheese
1 cup heavy cream
6 eggs
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground mustard
Heat oven to 375. Prick the bottom of the pie shell and bake for 5 minutes and set aside.
Meanwhile in a skillet melt the butter, add the onion and peppers and sautee for about 3 minutes.
Layer half the cheese and half the ham in the bottom of the pie shell.
Wish together the cream, eggs and seasonings. Add the cooked vegetables. Pour half over the ham, then repeat. Place on a baking sheet in the oven for 10 minutes. Then lower heat to 350 and continue to cook for an additional 30-40 minutes.
Rest on a cooking rack before
Serving. I served this with a bowl if butter grits.
Brunswick Stew
I have a really easy Brunswick stew recipe already posted earlier on my blog. I found another one that I also like. I made a couple of changes to make it easy to do. Not as easy as the first one but it's worth the extra time it takes to make it.
NOTE...this makes a huge pot. Unless you are feeding a crowd. Cut it in half. I still use the same amount of meat though.
Curley's pork without sauce
Curley's chicken without sauce
(FYI...Publix usually runs them BOGO Every once in a while. When they do I know it's time to make stew)
1/2 cup butter
2 cups chopped onion
2 teaspoons minced garlic that you buy already minced up in a jar.
2 32oz cartons of chicken broth
1 28oz can of crushed tomatoes
1 16oz package of frozen corn
1 16oz package of petite baby limas
1 15oz can of tomato sauce
1 1/2 cups of your favorite BBQ sauce (vinegar based works best. If YOUR favorite sauce is not vinegar based just add a tablespoon of vinegar)
2 tablespoons of Worcestershire sauce
1 teaspoon black pepper
1/2 teaspoon salt
In a large dutch oven melt butter. Add onion and garlic. Sautee just until onion is tender. Stir frequently.
Stir in broth and next 6 ingredients. Bring to a boil then lower to a simmer for 30 minutes. Add both meats and salt and pepper. Simmer for another 30 minutes. It's now ready to eat!
Curley's pork without sauce
Curley's chicken without sauce
(FYI...Publix usually runs them BOGO Every once in a while. When they do I know it's time to make stew)
1/2 cup butter
2 cups chopped onion
2 teaspoons minced garlic that you buy already minced up in a jar.
2 32oz cartons of chicken broth
1 28oz can of crushed tomatoes
1 16oz package of frozen corn
1 16oz package of petite baby limas
1 15oz can of tomato sauce
1 1/2 cups of your favorite BBQ sauce (vinegar based works best. If YOUR favorite sauce is not vinegar based just add a tablespoon of vinegar)
2 tablespoons of Worcestershire sauce
1 teaspoon black pepper
1/2 teaspoon salt
In a large dutch oven melt butter. Add onion and garlic. Sautee just until onion is tender. Stir frequently.
Stir in broth and next 6 ingredients. Bring to a boil then lower to a simmer for 30 minutes. Add both meats and salt and pepper. Simmer for another 30 minutes. It's now ready to eat!
Greek Chicken Bake
4 large Boneless chicken breast
Half red onion thinly sliced.
1/2 cup of cherry tomato halved
1/2 cup kalamata olives sliced
1/2 cup pepperoncini peppers sliced, seeds removed
2 teaspoons Greek seasoning
2 teaspoons olive oil
3/4 cup crumbled feta cheese
Freshly ground black pepper to taste
Rub chicken breast in Greek seasoning. Heat olive oil in a pan over medium heat.
Cook chicken breast in the oil about 2 minutes on each side until it's lightly brown. Remove chicken to a cutting board and let cool slightly. Slice lengthwise into 3-4 inch strips. Place in 9x13 pan that has been sprayed with Pam. Arrange pieces cross ways in the pan. Scatter the tomatoes, onion, peppers, feta over the chicken. Season with black pepper to taste.
Bake at 375 for 25 minutes. Use a meat thermometer to make sure chicken has reached a safe temperature. Serve hot with Pita Bread.
Half red onion thinly sliced.
1/2 cup of cherry tomato halved
1/2 cup kalamata olives sliced
1/2 cup pepperoncini peppers sliced, seeds removed
2 teaspoons Greek seasoning
2 teaspoons olive oil
3/4 cup crumbled feta cheese
Freshly ground black pepper to taste
Rub chicken breast in Greek seasoning. Heat olive oil in a pan over medium heat.
Cook chicken breast in the oil about 2 minutes on each side until it's lightly brown. Remove chicken to a cutting board and let cool slightly. Slice lengthwise into 3-4 inch strips. Place in 9x13 pan that has been sprayed with Pam. Arrange pieces cross ways in the pan. Scatter the tomatoes, onion, peppers, feta over the chicken. Season with black pepper to taste.
Bake at 375 for 25 minutes. Use a meat thermometer to make sure chicken has reached a safe temperature. Serve hot with Pita Bread.
Thursday, March 1, 2018
Jambalaya
Another easy recipe using a Zataran's mix.
1 box Zataran's Jambalaya mix
1 pound Cajun andouille sausage 1diced onion
1 can of Rotel tomatoes
1 cup of frozen corn
1/4 stick of butter
Melt butter. Add onion, sliced sausage and corn. Saute' until onions are done. I like to do it this way so the butter, the onion and the corn will absorb the taste of the sausage. Add a can of Rotel tomatoes. Add 2 1/2 cups of water. Add the envelope from the Zataran's mix. Bring to boil. Lower heat to a simmer. Cover and cook for 20 minutes. Stir a couple of times. It's ready to eat! I used mild Rotel. The sausage is spicy so didn't want to add too much heat. You can use regular smoked sausage or you can use the hotter Rotel. You know your tolerance for heat so make adjustments.
1 box Zataran's Jambalaya mix
1 pound Cajun andouille sausage 1diced onion
1 can of Rotel tomatoes
1 cup of frozen corn
1/4 stick of butter
Melt butter. Add onion, sliced sausage and corn. Saute' until onions are done. I like to do it this way so the butter, the onion and the corn will absorb the taste of the sausage. Add a can of Rotel tomatoes. Add 2 1/2 cups of water. Add the envelope from the Zataran's mix. Bring to boil. Lower heat to a simmer. Cover and cook for 20 minutes. Stir a couple of times. It's ready to eat! I used mild Rotel. The sausage is spicy so didn't want to add too much heat. You can use regular smoked sausage or you can use the hotter Rotel. You know your tolerance for heat so make adjustments.
Subscribe to:
Posts (Atom)