APPLE PEANUT BUTTER COOKIES

 

Ingredients

• 1 cup sugar
• 1/2 cup chunky peanut butter
• 1 large egg
• 1 cup flour
• 1 cup rolled oats
• 1 cup shredded coconut, lightly toasted
• 1/2 cup raisins
• 1 teaspoon(s) ground cinnamon
• 1 cup(s) applesauce
• 1/2 teaspoon(s) baking soda

Instructions

1. Preheat oven to 350 degrees F.
2. Combine sugar, apple sauce, peanut butter and egg in large bowl. Mix until smooth. Stir in remaining ingredients.
3. Spoon dough by rounded tablespoons onto lightly greased baking sheet. Bake 15 minutes, until lightly browned. Allow to cool slightly before removing cookies to cool completely.

TOMATO SAUCE IN FLORIDA

 Inverness Fresh Market often has baskets of tomatoes for $1 a basket to get rid of those that might spoil.  They are never very pock marked.

I bought four baskets and used all but three tomatoes.  Those I put up on the shelf for rippening and sllicing.

Put a small amount of water in the slow cooker.

Cut tomatoes in very small pieces and add them to the water.  Add parsley, onion powder and a bit of garlic powder.

Add two small cans of tomato paste,

stir it all up.

Cook on the high 4 hour setting and when 4 hours is up, stir again.  Then put on the high 6 hour setting for an hour or more.

Very good diced tomato sauce.  It could be blended to make it smoother.  We like it the way it is.

GARLIC CHICKEN SOUP

 Roast a bunch of garlic, dump it in a pot

Chop onion dump in same pot

Dump sliced mushrooms, chopped raw chicken and a bag of shredded cabbage

Add giant pat of butter

Stir fry

When chicken cooked and all veggies tender dump in lemon juice, chicken stock or base, water, salt, pepper, parsley, thyme and boil for about 15 minutes

Turn off and resist the urge to burn your tongue eating it because you just couldn’t wait for it to cool down

 https://www.outdoorhub.com/how-to/2020/10/15/5-best-venison-marinades-please-taste-buds/

VENISON MARINADE

 https://www.outdoorhub.com/how-to/2020/10/15/5-best-venison-marinades-please-taste-buds/

MEXICAN STREET CORN ELOTES

 Mexican street corn starts with corn on the cob, cooked in boiling water with spices, herbs and salt. It is then covered with lime juice, mayonaise, queso fresco, and chile powder. This is a delicious option for kids and adults!

The secret to making delicious Mexican street corn is to add the lime juice as soon as the corn is done cooking. That makes it easier to add the mayonnaise, queso fresco and chile powder next. 

One tip to make these easier to eat is to stick a long wooden skewers into the end so that you can eat it without getting your hands too messy.

Ingredients

• 8 Corn On the Cob
• 1-2 tbsp lime juice
• 2 tsp salt separated into two portions of 1 tsp
• 1 cup queso fresco queso cotija also works
• 1/4 cup chili powder
• 1-2 bay leaves
• 1-2 tsp dried thyme If you can find epazote in a Mexican market in the USA, use that instead of the bay leaves and thyme.

Instructions

• Add 1 teaspoon of salt, bay leaves, and thyme (or epazote if that is what you are using) to boiling water and then add the corn on the cob and cook for approximately 30 minutes.
• Strain the water from the corn and cover each corn on the cob with lime juice and additional teaspoon of salt (you can use more if necessary).
• Cover in mayonnaise and then roll each corn on the cob in the queso fresco and sprinkle with chili powder.

30 MINUTES SEEMS TOO LONG TO ME.

One reader writes:  Mexican crema. Mayo is NOT authentic.

Donna and Peter at 4 Corners

 Met up with these old friends at the 4 corners for lunch.  

Lots to talk about. 

Elizabeth had a Ruben.  I had great lobster bisque and a great sandwich that included a mild chorizo.  I had them substitute a hamburger for the egg, but they did not cook it "well done".  It was tasty, especiall the bread which was crispy.

The online menu is out of date.

INSTAPOT SMALL BREAST OF TURKEY

 We bought these very small turkey breasts at Whole Foods where they don't buy brined turkey.  These were bagged in a mesh.

I cooked the 2.56 lb breast  for 16 minutes in the Instapot Pressure Cooking setting, then let them sit for 10 minutes to naturally reduced steam

Following these directions:

Cook for 6 minutes on high pressure per pound of turkey with natural release for 10 minutes, then quickly release the rest of the steam.

THIS WAS NO WHERE NEAR ENOUGH.  It was red raw in the center.

So Put it in again for 17 minutes.

I let the steam go out on its own.

that worked.  It might have overcooked a bit.  Tough for me to judge.  In the end I noticed that the breast has a build it plastic popup to tell when it was done.

PIZZA LIKE CHEESY THING FROM COUSIN CAROL

 I found this recipe and was impressed

1 cup of mozzarella cheese and parm cheese

1 egg

1btsp garlic powder

Italian seasons to top!

Preheat oven to 350

Line backing sheet with parchment paper

Combine all ingredients in a bowl Till we’ll incorporated

Place mixture on parchment paper, flatten out like a pizza crust

Bake for 15 minutes

Switch oven to broiler and move baking sheet to top rack till cheese is brown

Garnish with Italian seasonings or whatever you choose

Enjoy!!!

Keto rolls from Cousin Carol

 Keto Texas Roadhouse Rolls recipe

Ingredients:

1 cup almond flour

2 tsp baking powder

1/2 tsp salt

2 large eggs

1/4 cup melted butter

1/4 cup sour cream

1/4 cup shredded cheddar cheese

1 tbsp chopped fresh parsley

Instructions:

Preheat the oven to 375°F.

In a mixing bowl, whisk together the almond flour, baking powder, and salt.

Add the eggs, melted butter, and sour cream to the bowl and stir to combine.

Mix in the shredded cheddar cheese and chopped parsley.

Using a cookie scoop or spoon, drop 8-10 portions of the dough onto a baking sheet lined with parchment paper.

Bake the rolls for 15-18 minutes, or until lightly golden brown on top.

Brush the rolls with melted butter before serving.

Enjoy your delicious Keto Texas Roadhouse Rolls!

ZUCHINI PATTIES from Cousin Carol

 

Ingredients

• 2 cups shredded zucchini
• 1/2 cup shredded cheddar cheese
• 1/3 cup biscuit/baking mix
• 2 tablespoons grated onion
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 large eggs, room temperature, lightly beaten
• 2 tablespoons butter

Directions

• 1. In a bowl, combine first seven ingredients. Stir in eggs; mix well. Shape into six patties, using about 1/4 cup of zucchini mixture for each patty.
• 2. In a skillet over medium-high heat, melt butter; cook patties until lightly browned, 4-5 minutes on each side.

TRIX HUMMUS

 1 15-oz can garbanzo beans

1/4 C tahine (sesame seed paste)

3 T lemon juice

1 large clove garlic 

1/4 t ground cumin

Reserve liquid of garbanzo beans. Put all ingredients but liquid in blender or food processor. Whirl. If you need more liquid, add some of the reserved liquid. Season to taste with salt and pepper. 

BEER BATTER FOR FISH

 BONNIE'S BEER BATTER FRIED FISH AND MALT VINEGAR 2 | Just A Pinch Recipes

CHANA DAL HUMMUS

 The advantage of hummus made from chara dal is that it will come out much creamier than regular chick peas.

Ingredients:

• 1 cup chana dahl (split chickpeas) - dried
• 4 Tablespoons tahini
• 3 teaspoons lemon juice
• 2 Tablespoons olive oil
• 1 clove garlic
• ½ teaspoon sea salt
• ⅛ teaspoon ground cumin

Cook the chana dahl in the instapot.  Drain any redidual water.

Add spices and blend.

CRISPY BAKED CHICKEN

 You may never fry chicken again after tasting this baked crispy chicken. This is a family favorite and oh so easy

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts

2 sleeves Ritz crackers

1/4 teaspoons salt

1/8 teaspoon pepper

1/2 cup whole milk

3 cups cheddar cheese, grated

1 teaspoon dried parsley

Sauce:

1 10 ounce can cream of chicken soup

2 tablespoon sour cream

2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Thanks for SHARING MY POSTS!

Cousin Carol's Keto bread

 Ok seriously, THANK YOU to the person who posted 90 second bread. It’s so good

Melt tbsp butter in small glass dish, mix in 3 tbsp of almond flour, 1/4 tsp baking powder, pinch of salt and one egg. Pop in microwave for 90 seconds, let cool, slice into two and then melt butter on a pan and fry up.

If you don’t like the taste of keto bread, please try these!

LASAGNA VIA CHERI WITH ELISABETH

 She really just used what was around.

Hearts of Palm lasagna noodles

unsalted sauce and diced tomatoes from can and some freshly made.

low fat mozarella cheese, parmesian, cheddar cheese, little bit cottage cheese and two eggs for moisture

Traders Joes Salute sauce, onions, garlic powder, black pepper, celery, spinach and spring mix greens

ground turkey, Italian sausage mild (precooked)

Layered in the large glass pan:  meat sauce, noodles, other cheese, 

Noodles on top of the cheese

More meat sauce

More noodles

More cheese on top

Cooked it a 350 for half an hour

Added more parmesan grated.

Cooked it at 475 for ten minutes

Drained off some of the lighter sauce.

Serve in a bowl.

FENNEL FISH CHOWDER

 Ingredients

To help prevent the cream from curdling, warm it in the stove or microwave until it's just steaming before adding it to the pot. If you can't find pre-chopped mirepoix, use a combination of 1 cup chopped yellow onion plus 1/2 cup each chopped celery and chopped carrots.

1 Tbsp. unsalted butter

1 (10-oz.) container Hannaford Mirepoix

1 fennel bulb, fronds reserved for serving, bulb cored and chopped

Salt and pepper

4 cups seafood stock or low-sodium chicken broth

1/2 lb. gold potatoes, cut into 1/2" pieces

1 cup heavy cream, warmed

1 cup frozen peas

1 lb. skinless pollock or other firm white fish, cut into 1" pieces

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Directions

1. Melt butter in a Dutch oven or large pot over medium heat. Add mirepoix, fennel, and 1/2 teaspoon salt. Cook, stirring frequently, until softened but not browned, 8 to 10 minutes.

2. Increase heat to medium-high and add stock and potatoes. Bring to a simmer, then cover and cook until potatoes are just tender, about 10 minutes, adjusting heat as needed to maintain a gentle simmer.

3. Stir warmed cream, peas, and fish into pot and return to a gentle simmer. Cover and simmer until fish is opaque and cooked through, about 5 minutes.

4. Remove from heat and let sit, covered, 5 minutes. Season with salt and pepper to taste, then divide among bowls, sprinkle with reserved fennel fronds, and serve.

Source: Hannaford fresh Magazine, March-April 2023

CARROTS IN SAFRON BUTTER

 carrots with saffron butter - Search (bing.com)

SALMON PATTIES

 Low Carb Keto Salmon Patties Recipe (Salmon Cakes) | Wholesome Yum

POTATO GALLETES FROM

 mY cookbook  called "Eating Well rush Hour " cookbook.  Hardback, half inch thick.

I soaked thin sliced red potatoes for about forty minutes.  I used the mandolin.

 I chopped up some red peppers that needed cooking

I put them in the glass rectangular oven dish lined with parchment and sprayed with olive oil

Arranged them in pinswheels in rectangular oven dish.  

note: don't spray too early as the spray runs into a puddle on the parchment.

Sprinkled some California garlic, some black pepper on them and sprayed againwith olive oil.

I preheated the oven to 405.

/Recipe calls for 25-35 minutes; I baked a bit longer.

Much of them were nice and crisp.  Some parts were soft.  The whole dish was very tasty.

BAKED PORK CHOPS IN CREAM SOUP

Basically,  saute chopped onion and minced garlic in butter.  Add pork chops and brown on each side.  Add soup and cook in over at 350 .

Some said use 375 setting and use worchesteshire sauce.

At least 20 minutes in preheated oven.

Try making it in a cast iron pan, browning and going to the oven.  

Add half can of water to can of soup.

Cream of Mushroom Pork Chops | Southern Food and Fun

TOAD IN A HOLE EGGS AND SAUSAGE

 Spices have been added to this batter to give an extra punch – and the turmeric gives a lovely vibrancy to the dish.

Timings

Prep time: 15 minutes 

Cooking time: 30 minutes 

Serves

Six

Ingredients

• 4 tbsp vegetable oil
• 12 standard-size sausages of your choice, pierced with a fork
• 400g mushrooms, halved
• 1 tbsp coriander seeds, crushed lightly

For the batter

• 225g plain flour
• ½-1 tbsp chipotle chilli flakes
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp salt
• 3 medium eggs
• 275ml whole milk
• 4 tbsp crispy fried onions

Method

1. Preheat the oven to 240C/220C fan/Gas 9.
2. Put the oil into a 20cm x 30cm roasting dish. Add the pierced sausages along with the mushrooms, give the dish a jiggle to cover everything with oil, then cook in the oven for about 15 minutes.
3. To make the batter, put the flour, chipotle chilli flakes, ground coriander, turmeric and salt into a bowl and whisk to combine. Make a well in the centre and add the eggs and milk, whisking thoroughly to avoid lumps, then stir in the crispy fried onions. If you like, you can make the batter beforehand to save time. You can even make it the day before, but it will thicken overnight, so add a couple of tablespoons of milk and whisk up again if necessary before baking.
4. Take the sausages out of the oven and throw in the crushed coriander seeds – you should hear them sizzle and pop, as the oil will be very hot. Pour the batter around the sausages and put the dish back into the oven for 25-30 minutes.
5. Eat the toad hot, with brown sauce or ketchup. Add a fried egg if you like. Any leftovers can be frozen, wrapped in parchment paper and foil, and can be reheated from frozen on a baking tray covered with foil.

Recipe from Time to Eat by Nadiya Hussain (Michael Joseph, £20). Order your copy from books.telegraph.co.uk 

DAHL IN INSTAPOT

 I had chick peas left from the attempts to do Minnie's crisps.

I put them in the Instapot, about two inches of beans or a bit more,  and covered them with water so that the thickness of the water was twice the thickness of the beans.

I used the bean setting and they came out great.  Maybe a bit overdone, but I'd rather have a little mush than hard beans to chew and digest.  I let the steam escape by itself.  

I served with reduced sodium soy sauce.  Tasty.

CATFISH STIR FRY

 So many times I read a cookbook and never follow a recipe. However, I got this great cookbook from the library and then yesterday we bought a stir fry pan at a yard sale. I picked up some Mississippi farmed catfish today, so I cut up the veggies and Elizabeth did the rest. It is one of the best fish meals I have had recently.

Catfish here is noticibly better than what we buy up North. I don't know why.

The rest involved stir fried carrots, onion, mushroom, red pepper, carrot and a sauce made from chicken broth, corn starch, and low sodium soy sauce,.

It was served over precooked rice made in the Instapot.

I'd forgotten how crispy the veggies come out of a 3 minute stir fry. We have not stir fried in years.

The recipe came out of book called, "Catch of the Day:200+ REcipes for the everyday angler" by Chef John Schumacher. I found a copy on line for $4 and it is on the way. These are perfect recipes for Burden Lake filleted bluegills.

ALDI SHOPPING

 Every Good (And Bad) Deal At Aldi | Investing Magazine

GROUND BEEF IN SLOW COOKER RECIPES

 21 Ground Beef Slow Cooker Recipes | AllFreeSlowCookerRecipes.com

BEST SANDWICH IN ALL 50 STATES

 The Best Sandwiches In Every State And Where To Find Them | Fame 1st

NY Times SLOW COOKER CHICKEN RECIPES

 Easy Slow Cooker Chicken Recipes - The New York Times (nytimes.com)

fRENCH ONION SOUP MON AMI GABI

 

FRENCH ONION SOUP

How to make this French classic

Serving Size: 4 people

INGREDIENTS:

2 pounds yellow onions, julienned
1 garlic clove, sliced into small slivers
¼ cup butter, melted
½ bay leaf
2 fluid oz. white wine
4 cups chicken stock
4 cups beef broth
Kosher salt and freshly ground black pepper, to taste

INGREDIENTS FOR SERVING:
12 toasted baguette slices, cut ½-inch-thick croutons, 3 each per bowl
4 oz. Gruyere cheese, grated per bowl, 1 oz. per bowl
4 oz. Jarlsberg cheese, grated per bowl 1 oz. per bowl

METHOD:

1. Cut the yellow onions into julienne strips.
2. Slice the garlic clove into small slivers. To sliver garlic, rest a paring knife at a slight angle against the peeled clove and use a gentle rocking motion to slice the clove into several slices.
3. In a heavy bottom sauce pot with melted butter, sauté together the julienned yellow onion and sliced garlic clove with the ½ bay leaf. Caramelize slowly over medium heat to develop flavor, approximately 20 minutes.
4. Add in the white wine and reduce for 5 minutes.
5. Add chicken and beef stock. Simmer, uncovered, until the liquid is deeply flavored and slightly reduced, about 15 minutes.
6. Season to taste with salt and pepper.
7. Place crocks on a sheet pan. Ladle 10 ounces of soup into each of the crocks (or oven proof bowls).
8. Top each soup with 3 slices of toasted baguette and a generous amount of grated Gruyere and Jarlsberg cheese on top of bread.
9. Place the onion soup crocks under the broiler until the cheese is brown and begins to bubble