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The Finished Product

This is by far one of the most delicious and EASIEST bread recipes, EVER

Ingredients

1

can of refrigerated Grands biscuits (not the flaky layers)

½

stick of butter

3

cloves of garlic, minced

½

cup grated Parmesan Cheese

1

tsp Italian Seasoning (optional)

Directions

1. Preheat the oven to 350 degrees.

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Throw the cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven.

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2. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

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3. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

The Finished Product

4. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

****Thank you Pinterest for showing me this fabulous & EASY RECIPE!!****

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Bacon Wrapped Meatloaf

Ingredients

  •  Meatloaf:
  • 1 cup Whole Milk
  • 6 slices White Bread
  • 2 pounds Ground Beef
  • 1 cup (heaping) Freshly Grated Parmesan Cheese
  • 1/4 teaspoon Seasoned Salt
  • 3/4 teaspoons Salt
  •  Freshly Ground Black Pepper
  • 1/3 cup Minced Flat-leaf Parsley
  • 4 whole Eggs, Beaten
  • 10 slices Thin/regular Bacon
  •  Sauce:
  • 1-1/2 cup Ketchup
  • 1/3 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  •  Tabasco To Taste

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

Thank you Ree Drummond, The Pioneer Woman, for your delicious recipe!!!

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INGREDIENTS:

3/4 cup maple syrup
1/4 cup low sodium soy sauce
1 tablespoon Dijon mustard
1/4 c Hoisin Sauce
24 large sea scallops,
12 slices smoked bacon, halved
12 toothpicks
DIRECTIONS:
1. Stir together maple syrup, soy sauce, Hoisin Sauce and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
2. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
3. Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
4. Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Add marinade sauce to each scallop then put in oven.
5. Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.
A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries.

A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries.

Roasted Strawberry BBQ Sauce from Closet Cooking

A sweet, spicy and smoky strawberry BBQ sauce.
Servings: 2 cups

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients
  • 4 cups strawberries, hulled
  • 1/2 cup ketchup
  • 2 tablespoons maple syrup
  • 2 tablespoons strawberry preserves/jam
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 chipotle chili in adobo, chopped
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 2 tablespoons cilantro, chopped
Directions
  1. Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
Place strawberries on roasting pan lined with foil and cook at 425 degrees for 15-20 mins.  DO NOT BURN

DO NOT BURN

  1. Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender.

Put all other ingredients in sauce pan, bring to a boil and then reduce heat for 10 mins.

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And then the finished product which is absolutely DEEEELICIOUS!!!

 

A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries.

A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries.

****Thank you Kevin from Closet Cooking one of my most favorite Pinterest sites that I follow****

 

"Where's that Steak"??

“Bring on that Steak”!!!

Mushrooms are one of my VERY favorites but I always wondered how they cooked them so well in restaurants,  especially with steaks or as a side dish!! The answer is “PATIENCE”!!! Mushrooms are primarily water! Don’t cover them, spread them out in the pan, let the water evaporate then watch them brown.  Be PATIENT….hahahaha…it will be worth it!

INGREDIENTS:

  • 1 lb Mushrooms, any kind, cleaned and sliced
  • Butter or EVOO (extra virgin olive oil), or BOTH
  • Kosher Salt
  • Maderia, Red Zinfandel or Port wine (optional)

DIRECTIONS:

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Set a heavy-bottomed large skillet oven medium heat.

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Add the oil/butter and wait for it to heat up. Add the sliced  mushrooms, then salt. (add wine here if preferred)

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Let them cook over a medium/high heat, stirring occasionally, so not to burn but until  juices evaporate.  About 5-7 mins.

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Turn down the heat to medium, and cook stirring occasionally until mushrooms are nicely browned. Taste and add more salt if necessary. 10 mins or so.

"Where's that Steak"??

“Where’s that Steak”??

Then serve and listen to the ooooo’s & aaahhhhhhh’s!!!!

Left over grape tomatoes, garlic, onion, EVOO (extra virgin olive oil), some turkey bacon and capers (all on hand) made a great sauce to top some angel hair pasta for an easy pasta dinner!! EASY!!!!

Left over grape tomatoes, garlic, onion, EVOO (extra virgin olive oil), some turkey bacon and capers (all on hand) made a great sauce to top some angel hair pasta for an easy pasta dinner!! EASY!!!!

Ingredients

4 cups grape tomatoes, halved
1 shallot, sliced thinly or yellow onion…whatever is on hand
2 TBS minced garlic…from the jar is just perfect!
3 Slices Turkey BAcon (optional)
2 sprigs of basil, sliced into ribbons
2 TBS Capers (optional)
1/4-1/2 cup extra virgin olive oil
¼ cup Parmesan cheese, grated
Salt and pepper to taste
8oz cooked pasta such as angel hair or spaghetti

Instructions

Put olive oil into a hot pan on medium-high heat
Add in the garlic and sauté for 1-2 minutes, be careful not to burn
Add in the shallots or onion and sauté for 1-2 minutes
Saute garlic in EVOO

Saute garlic in EVOO

Add in the tomato halves and sauté a few minutes until soften and juices start flowing
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Add in half of the basil and stir, cook a few minutes to let the sauce thicken up a little bit
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Add in half of the cheese and stir, cooking a few more minutes to combine
Add the cooked pasta into the pan and toss to mix
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Top with Parmesan Cheese & more Basil and Voila!!

Left over grape tomatoes, garlic, onion, EVOO (extra virgin olive oil), some turkey bacon and capers (all on hand) made a great sauce to top some angel hair pasta for an easy pasta dinner!! EASY!!!!

Nacho's made easy!

Nacho’s made easy!

INGREDIENTS:

  • Tortilla Chips 1/2 bag)
  • 1 cup Grated Monterey Jack Cheese, Cheddar Cheese…or any other cheese you want to use, GRATED
  • 2 Roma Tomatoes, seeded & diced
  • 1/2 can Black beans drained (I used leftover)
  • 1/2 med red onion, thinly sliced
  • 1 large Avocado, diced
  • 1 thinly sliced Jalapeno (optional to your taste buds!)
  • Chopped lettuce
  • 1/2- 4oz can of chopped green chilies (again, optional for you gringo’s)
  • Coarsley chopped Cilantro
  • Sour Cream
  • Tomatilla Sauce or Salsa…whatever you prefer
  • Mexican Cheese (looks like feta)

DIRECTIONS

  1. Spread chips on large plate that can fit in microowave
  2. Put grated cheese all around, and under chips..
  3. Put black beans, intermittently on top of cheese
  4. Zap in Microwave for about 30 seconds until cheese is semi melted
  5. Top with Avocado’s, lettuce, tomatoes, jalapeno, chilies, onions….you name it, put it on top!
  6. Then some sour cream
  7. Little Mexican Cheese, crumbled
  8. Then, My favorite…Tomatilla sauce or whatever sauce you like then Cilantro!!

Afterall, this is ALL about YOU!!!!!

Easy breakfast with home made hash potatoes and eggs!

Easy breakfast with home made hash potatoes and eggs!

INGREDIENTS:

  • 1 potato, cleaned and poked with fork then put into microwave for 3 mins
  • 1/4 c thinly sliced onions
  • 1 garlic, chopped or 1 tsp of minced garlic from jar
  • 2 TBS chopped green chilies from can
  • 1/2 c chopped tomatoes
  • 1/4 c chopped ham…or bacon…or whatever you have on hand!
  • 1/2 c grated cheese…cheddar…monterey jack…swiss..put aside
  • 2 eggs cracked and put into a cup
  • seasonings that are to YOUR liking
  • 2 TBS oil

DIRECTIONS:

  1. cook potato in microwave, then coarsely chop
  2. heat 2 TBS of oil in pan, add garlic and onion and cook 2 mins then add potatoes
  3. once potatoes are getting brown add ham, tomato, chilies and reduce heat and let brown
  4. once browned on both sides, spread potato mixture so there is a hole in the middle to pour your eggs into, forming a “nest” if you will.
  5. season the eggs, put the cheese on top of the potatoes and cover and cook till eggs are to your liking
  6. Then, carefully remove and put on a plate and voila!!!!!!!!

INGREDIENTS:

  • 6 tomatillas
  • 1 jalapeno
  • 1 garlic clove, whole
  • 1/4 c chopped onion
  • salt
  • 1/2 c water
  • ***sugar if it is too hot for you****

DIRECTIONS:

  1. Get a blender or food processor and put aside
6 Tomatilla & 1 Jalapeno into pot of water.  Cook for 20 minutes of until Tomatillas have lightened in color.

Put 6 Tomatilla & 1 Jalapeno into pot of water. Cook for 20 minutes of until Tomatillas have lightened in color.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once done, taste it.  If it is too hot add some sugar to it and blend again.  Then put into bowl and enjoy!!!

Once done, taste it. If it is too hot add some sugar to it and blend again. Then put into bowl and enjoy!!!

Now seriously, FOLKS….how simple is that???????

Done

INGREDIENTS:

  • A whole chicken, cooked or rotisserie cooked chicken, skin removed and shredded and put in bowl
  • 4 roma tomatoes, 3 sliced and 1 diced
  • 1 onion sliced thinly and separated BUT chop 1/4 c to put in with cooked shredded chicken & diced tomatoes.
  • 1 lb Monterey Jack Cheese, shredded and put aside
  • 1/2 head of lettuce, chopped
  • 1 avocado sliced
  • 12 corn tortillas
  • 1/4 c oil
  • Homemade Enchilada Sauce (see blog under Enchilada Sauce) or 2 -14 oz cans of red enchilada Sauce
  • 1- 8 oz container sour cream
  • Mexican Cheese (Like Feta Cheese)
  • 9×13 greased glass pan

DIRECTIONS:

  1. Preheat oven at 325 degrees
  2. Gather ALL your ingredients. Slice, dice, shred & chop and put aside
  3. Have your Enchilada Sauce made (see blog for EASY recipe) or put 2 cans into pan & heat.

Enchilada Sauce

  1. Take diced tomato & 1/4c of minced onion into pan with 1 TBS oil and saute.  Then add 3 cups of shredded chicken and mix

Chix Sauted

  1. Put 1/4 c of oil into another saute pan, and heat.  take corn tortilla, one by one and cook about 30 seconds on each side then put on paper towel and drain.  Continue with all 12 tortillas.
  2. Now take the cooked tortillas and with a tong, dip into the enchilada sauce on BOTH sides then take some of the chicken mixture and put on edge of tortilla and then roll “snugly” and put into greased 9×13 pan.

Cooked tortillas dipped in sauce

Cooked Tortillas with Chix

  1. Next, cover each one lightly with Sour Cream

Sour Cream Layer

  1. Then cover with shredded Monterey Jack Cheese

Shredded Cheese

  1. Next layer with sliced tomatoes & sliced onions

Tomato & Onion Layer

  1. Add sliced Avocado & dollops of sour cream on top 

Avoccado & Sour Cream Layer

  1. Add more shredded Monterey Jack Cheese and put into 325 degree oven until cheese has melted…about 20 mins

Chix Enchilada

  1. When cheese has melted, take out.  To plate, put 2 enchilada’s on plate.  Top with shredded lettuce, sour cream and drizzle enchilada sauce on top.  I added more avocado’s and sliced tomato and even some Tomatilla Sauce that I made.  Then topped the whole plate with the Mexican Cheese that looks like Feta Cheese!! It’s totally up to you!!! Remember, I am giving you the guide and then you can do whatever you want after that!!! Voila!!!

The Finished Product

And MOST IMPORTANT….don’t forget the Cerveza’s!!!