Saturday, April 16, 2022

Deviled or Dressed Eggs

 


Ingredients:

  • Eggs
  • 3/4 cup of Miracle Whip
  • 2-3 Tablespoons of Yellow Mustard
  • 3 Tablespoons of Sweet Pickle Relish
  • Paprika and/or chopped Parsley
Instructions:

  • Boil the eggs. HERE is a great guide!
  • After the eggs are cooled and peeled, slice into halves and dump out the yolk into a medium bowl.
  • Break up the yolks with a fork.
  • Add Miracle Whip, Mustard, and Relish to yolks and mix well. (Mixture should be sort of like a soft pudding texture.)
  • Transfer yolk mixture to a piping tube. (I use my Pampered Chef Cookie Press.)
  • Pipe yolk mixture into egg white halves.
  • Chill till ready to serve.
  • Sprinkle with Paprika and/or chopped Parsley to garnish and serve.

Ranch Pasta Salad

 

Ingredients:

  • 16 ounce box of Rotini Pasta
  • 15 ounces of black beans, drained and rinsed
  • 14 ounce can of corn, drained
  • 1 cup of diced tomatoes 
  • 1 bunch of green onions, diced
  • 1/4 cup chopped cilantro
  • 2 cups shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 16 ounce container of sour cream
  • 1 package of dry ranch dressing mix
  • 2 Tablespoons of lime juice
  • 1 cup crumbled corn tortilla chips or Doritos
Instructions:
  • Cook Rotini to al dente and rinse with cold water.
  • In a medium bowl, combine mayo, sour cream, dressing mix, and lime juice and set aside.
  • In a large bowl, combine Rotini, black beans, corn, tomatoes, onion, cilantro, and cheese.
  • Add dressing mixture to Rotini mixture and chill until ready to serve.
  • When ready to serve, top with chips.
Notes:
  • For a taco flavor, add 2 Tablespoons of taco seasoning.
  • Can make a one-dish meal by adding cooked, shredded chicken or browned ground beef.

Tuesday, April 14, 2020

Grilled Chicken

We love the flavor of chicken cooked on the grill.  My husband has a pellet grill and that gives this chicken a really moist and delicious flavor.

Ingredients:
1 cup + 1 shot of Jack Daniels Whiskey
1/2 cup Kosher Salt
1 splash of orange juice or lemon juice
2 sprigs of Rosemary
1 cup of apple juice (I have substituted cranberry juice or water.)
1 large package of chicken thighs or breasts (We have used boneless, skinless as well as bone-in and skin-on.)
1/2 stick of melted butter
3-4 Tablespoons Worcestershire sauce

Instructions:

  • In a gallon zip bag or plastic container, mix together 1 cup of Whiskey, salt, juices, and Rosemary to make a brine
  • Add chicken to brine and let sit for 15-20 minutes at room temperature or as long as overnight in fridge
  • Lift chicken from brine and pat dry with paper towel
  • Optional: rub with any kind of spice rub you prefer
  • Mix butter and Worcestershire together and paint about half onto chicken
  • Place on grill, painted side toward the heat
  • Paint remaining butter mix
  • Close grill and drink the extra shot of whiskey
  • Cook for 5-7 minutes
  • Turn chicken pieces over and cook for 5-7 more minutes or until internal temperature reaches 165 degrees
  • Remove from grill and let rest about 5 minutes if you can resist
Leftovers are great!  I often cut into bite-sized pieces and eat over a salad or add to rice or a tortilla with veggies for a wrap.


Shrimp Tacos

This is a recipe that I adapted after eating with my daughter-in-law, Jessica, and it is a family favorite!

Ingredients:
1 1/2 pounds peeled and deveined shrimp (I've used fresh or frozen)
3 Tablespoons taco seasoning
3-4 Tablespoons butter
4 cups bagged. shredded slaw mix
2 teaspoons sugar
1 Tablespoon vinegar
2-4 Tablespoons mayo (depending on how sloppy you like your slaw)
1 cup shredded cheddar cheese
4 Tablespoons guacamole or sour cream
1/2 cup chopped, green onions
6 flour tortillas
Salsa

Instructions:

  • Mix together slaw mix, sugar, 1 tablespoon of taco seasoning, mayo, and vinegar to make coleslaw and refrigerate till ready to serve
  • Chop shrimp into bite-sized pieces
  • Melt butter in a non-stick skillet
  • Drop shrimp and green onions into melted butter and stir to coat the pieces
  • Sprinkle 2 tablespoons of taco seasoning onto shrimp and stir to coat
  • Cook shrimp just until the liquid is cooked away and a little color/crust is formed on places
To serve:
  • Layer flour tortilla, slaw, shrimp and onions, cheese, salsa, and guacamole or sour cream
  • Fold tortilla and eat like a traditional taco or add another layer and eat with a fork
  • We've also been known to add other taco ingredients such as sliced, black olives and tomatoes and chopped peppers

Chicken and Rice


Ingredients:
6 boneless, skinless chicken thighs (or 4 chicken breasts)
salt and pepper
1 cup of minute rice
1 package of onion soup mix
1 can of cream of mushroom soup
1 1/2 cups of water

Directions:
  • Spray a two-quart casserole dish with vegetable spray and arrange chicken in it.
  • Salt and pepper chicken.
  • Pour uncooked rice over chicken.

  • Sprinkle onion soup mix atop the chicken and rice.
  • Mix mushroom soup with water.
  • Pour soup/water mixture over chicken and rice.
  • Cover and bake at 350 degrees for one hour and fifteen minutes or until rice is tender.



NUTRITION INFORMATION Calories: 470, Fat: 7g, Saturated Fat: 2g, Cholesterol: 148mg, Sodium: 791mg, Potassium: 978mg, Carbohydrates: 40g, Protein: 54g, Vitamin A: 1.4%, Vitamin C: 3.3%, Calcium: 3%, Iron: 9.5%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Thursday, July 4, 2019

Summer Trifle - For July 4th


Ingredients:
1 Angel Food Cake
1 large container of Cool Whip
1 quart of blueberries
1 quart of strawberries
1 can of sweetened condensed milk
1 eight-ounce package of cream cheese

Directions:

  • Cut Angel Food Cake into bite-sized pieces and spread a layer in the bottom of a large glass bowl.
  • Wash and slice strawberries into bite-sized pieces.
  • Wash and drain blueberries.
  • Add a layer of berries atop the cake pieces.
  • Mix cream cheese and sweetened condensed milk.  Pour a coating of this mixture atop cake and berries.
  • Spread on a scant layer of whipped topping.
  • Top with two more rounds of cake, berries, milk/cheese mixture, and topping layers.
  • Spread generous layer of whipped topping as last layer.
  • Garnish with berries.
  • Cover with plastic wrap and chill till ready to serve.

For the July 4th garnish, I cut recipe cards in half lengthwise and folded them in half.  Then, set the cards on edge with folds to outside forming a star shape.  I placed the blueberries outside the cards and strawberries inside the cards.  Then, removed the cards just before serving.