Apricot Glazed Cornish Game Hens

Posted on November 1, 2011 by admin

 

For some reason I have been hesitant to bake a Cornish Game Hen.I don’t know why.Maybe because they are prepared at fancy functions and I didn’t think I could do it the way the pros do.Well I was wrong.This is an easy and delicious recipe.Buy  a few of these and keep them in the freezer.Two seem enough to feed two to three adults.

2 tsp garlic powder

1/2 teaspoon salt

2 Cornish game hens

2 tablespoons butter, melted, divided

1/4 cup apricot preserves

1 tablespoon honey

1 tablespoon grated onion or onion powder

Combine salt and garlic powder.Rub some of the mixture inside hens.Brush 1 tablespoon of butter over hens.Place on a rack in a baking pan.Bake uncovered at 350 degrees F for 30 minutes.

Meanwhile in a saucepan,combine the preserves,honey,onion and remaining butter.Cook and stir until preserves are melted.Brush over hens.Bake 35-40 minutes longer or until golden brown.Cover and let stand 5- 10 minutes.

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Chicken Enchilada Soup (Copycat like CH&%#’S)

Posted on October 12, 2011 by admin

Copycat Recipe like the chain restaurant CH**#’S.It’s not exactly like it but close.I thought it was pretty good.There is another copycat recipe for this soup with a couple of different ingredients I will try later.I will keep you posted.In the meantime try this one and let me know what you think.

Ingredients

  • 1 pound skinless(or two breasts), boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 1 teaspooon garlic powder
  • 1 quart chicken broth
  • 1 cup masa harina(corn flower)
  • 3 cups water, divided
  • 1 cup enchilada sauce
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin

 

Directions

  1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
  2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
  3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
  4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
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Chili w/Beans

Posted on September 21, 2011 by admin

1lb ground turkey

2 14.5 cans Diced Italian Tomatoes

1/4 cup ketchup

2 teaspoons garlic powder

2 teaspoons Oregano

2 cans Chili Beans or Pinto

1 small onion chopped

1 teaspoon sugar

1/2 cup water

Brown turkey in pot you will use for chili.Drain turkey.Put aside.Puree tomatoes (I like them pureed)Use them straight out of the can if you wish.I use Winn Dixie brand or Del Monte.I have used them both and can’t tell any difference.Add ketchup,garlic,oregano,Beans,onion, sugar and water.Mix well.Let simmer over medium heat for about 10-15 minutes.Add turkey and cook on low for 30-45 minutes.

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Oven BBQ Chicken

Posted on August 24, 2011 by admin

Serve with rice.Juice can be used like gravy when you pour over rice.

1 fryer, cut up or 8 to 10 pieces of chicken

  • 2/3 cup water
  • 1/4 teaspoon salt
  • 3 tablespoons margarine
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup onions, sliced
  • 1/2 cup brown sugar
  • 1 cup bell pepper, sliced
  • 1 cup catsup
  • 1/2 cup canned mushrooms
  • 1/2 teaspoon paprika

Instructions
  1. Preheat oven to 350 degrees F.
     
  2. Flour chicken, Fry in skillet until lightly brown.
     
  3. Place chicken in 2 quart Casserole dish.
     
  4. In a saucepan, melt butter, add onions & pepper, cook until tender.
     
  5. Add mushrooms and remaining ingredients. Bring to a boil.I am not a mushroom fan.So you can them add or not.
     
  6. Pour over chicken. Cover and bake for 45 minutes

 

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Pulled Pork BBQ

Posted on August 9, 2011 by admin

Being from the South I am a lover of BBQ.This was cooked in the slow cooker. 

1 Boston Butt 5lb

Mix following ingredients.Inject marinade in center and at both ends.Pour remaining marinade over butt.Cook on slow for 7-8 hours.When done remove from slow cooker and let cool.Shred with two forks or use your hands.Pour 2 – 3 tablespoons marinade from cooker over shredded pork.Discard remaing marainade.Pour barbecue sauce over pork.Put back in slow cooker and cook on warm or low for about 30 minutes.

1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup oil
1/2 cup lemon juice
1/2 cup apple cider vinegar
1/4 cup  salt

After sauce has been added:

Posted in Bar-B-Q, Pork | 1 Comment

Caramel Cake

Posted on July 28, 2011 by admin

I have always loved caramel or karmel.When I found this recipe I was excited.After baking it I was not disappointed.It is very moist the way a cake should be.Thanks to:

www.domesticfitsblog.com

1 cup of butter

1 cup brown sugar

1/2 cup white granulated sugar

3 eggs

1 tbs molasses

1 cup heavy cream

1/2 cup oil

1/2 cup whole milk

3 cups of flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

Caramel Frosting:

2 cups brown sugar, packed

1 cup of cream

3 tbs butter

1 tsp vanilla extract

 Pre heat oven to 350.

In the bowl of a stand mixer, add the butter, brown sugar and white sugar and cream until well combined. Add the eggs one at a time, mixing well between each addition. Add the molasses and mix until combined.  With the mixer on low speed, add the cream, oil and milk and mix until well combined. add the flour, baking powder, baking soda and salt and mix until just incorporated. Add evenly between two greased  8 inch round cake pans. Bake for 25-30 minutes or until a tooth pick come out clean. Allow to cool.

To make the frosting combine the brown sugar and cream in a pot. Stir over medium high heat until it starts to boil. Allow to boil, without stirring (this is the hard part for me) until the temperature reaches about 210 (about 7-10 minutes). Remove from heat and stir in the butter and the vanilla. Allow to cool until thickened. Pour half the caramel over the first layer, stack the second layer on top and then pour the rest over that layer.

Posted in Caramel Cake, Desserts | 1 Comment

Crock Pot or Slow Cooker Pork Tenderloin

Posted on July 19, 2011 by admin

Pork Tenderloin is such a great cut of meat and usually it is baked or grilled.Another way of cooking tenderloin is in the crock pot.Recently I cooked a Tenderloin and here is how I got it prepped and marinated.

Injection mariade:
3 tbsp worcestershire sauce
1 tsp. brown sugar
2 tsp red wine vinegar
Mix well.Put marinade in injector.Inject marinade in center and in each end of tenderloin.Place in refrigerator for a couple of hours.

Mix 1 packet of onion mix
3 tbsp soy sauce
1 tsp Liquid Smoke
3 tsp minced garlic
1 cup water

Pour mixture in crock pot or slow cooker.Place Tenderloin in mixture.Turn from side to side.Cook on low for 4 – 5 hours.Great side dish,mashed potatoes.Gravy goes great with the potatoes.



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Blueberry Cobbler

Posted on July 6, 2011 by admin

This is from my Mother-in-Law arsenal of recipes.You can substitute peaches for the Blueberries if you want a peach cobbler but adjust to about 4 cups.I use fresh blueberries.

Blueberry Cobbler

1/2 stick butter

1/2 cup sugar

1/2 cup self-rising flour

1/2 cup milk

1 tsp. vanilla

1 cup of bluberries(if you like berries make it 2 cups)

1 tsp. cinnamon(optional)

Melt butter in dish.Mix sugar,flour,milk and vanilla.Pour into butter.Pour blueberries over mixture.Cook 45 minutes until brown at 325 degrees.

 

 

 

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Mexican Cornbread

Posted on June 22, 2011 by admin

This is a simple but delicious recipe for Mexican Cornbread.If you want it hotter include more jalapenos.There are some who do not like the heat at all.In that case you can make the cornbread without peppers.It will be Mexican Cornbread without the heat.

Butter or non-stick cooking spray,for greasing pan

Ingredients

1 cup all-purpose cornmeal
1/2 cup all purpose flour
2 tbsp baking powder
2/3 cup milk
2 eggs
1/2 tsp salt
1/3 cup vegetable oil
1/2 cup chopped onion
1(14 ounce )can creamed corn (brand name or generic)
1 cup grated cheddar
1 cup jalapeno peppers
(If you like add 1/2 LB of Jimmy Dean Sausage or any ground sausage cooked and make it a meal in itself)Make sure you drain the sausage after cooking.

Preheat oven to 350 degrees F
Grease an 8 by 8-inch square pan with softened butter or nonstick cooking spray.Set aside.

In a large bowl,mix together cornmeal,flour,baking powder,milk,eggs,salt, and oil.Stir in onion and creamed corn.Pour half of batter into prepared pan.Top with cheese and peppers,spreading onto batter.Pour remaining batter on top of cheese and peppers.Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.Let cool slighly before cutting into squares.
It goes great with spaghetti or a bowl of chili.

Posted in Bread | 3 Comments

Lets Bar-B-Q

Posted on June 22, 2011 by admin

John Willingham’s World Champion Bar-B-Q: Over 150 Recipes And Tall Tales For Authentic… [Hardcover]This is one of the best Bar-B- Q books. The author, a genuine BBQ competition multiple title champion, offers enough information to get anyone started on BBQing the proper way. He covers equipment, BBQ basics (how BBQ cooking is different then grilling, roasting, etc), he then tells how to BBQ different meats. Once you got the ground rules, he then hits you with several excellent original authentic recipies. He then offers a few variations on the normal recipies, and wraps it up with recipies for sauces, rubs, spices, mops, etc. Scattered throughout the book are bbq history, tidbits, and stories. If I had to choose between this Bar-B-Q book and others this one would be my Choice.

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