Big Momma's Creamy Chicken and Pasta Primavera

My favorite dishes is Chicken Alfredo, especially a primavera!  For years, I was using jarred alfredo   Although this recipe does not save on calories and fat, it is low sodium and very tasty. 

sauces and many were very good, but the salt content was over the top.

3 boneless, skinless chicken breasts or 10-12 chicken tenders, chopped into 1-2 chunks

2 cups fresh mushrooms, cleaned and sliced

2 bell peppers, chopped into large pieces

2 Roma tomatoes, remove seeds and cut into ½ inch pieces

1 cup of baby spinach leaves, stems removed and leaves broken into half

2 Tablespoons olive oil

1 tablespoon garlic powder

½ teaspoon pepper

½ Tablespoon Italian seasoning blend (I use McCormick)

1 Tablespoon fresh parsley

½ cup butter

1 ½ cup heavy cream

½ Tablespoon minced garlic

2 cups of freshly grated Parmesan cheese (not the green can!)

½ teaspoon pepper

½ teaspoon paprika

16 ounces penne pasta or medium sea shell pasta, cooked and drained  (I boil the pasta for 9-10 minutes so that it is a little al dente (firm not crunchy)

Season chicken pieces with garlic powder and pepper. In a large skillet, heat olive oil and saute chicken for 4-5 minutes. Add mushrooms and bell peppers. Continue to saute for 4-5 more minutes.  You don’t want vegetables too soft.  Add tomatoes, spinach, Italian seasoning and parsley and stir to all is coated. Reduce to lowest heat. 

In a saucepan over medium heat, melt butter and add minced garlic.  Cook garlic for 2-3 minutes.  Add heavy cream and whisk well and let simmer for about 40 seconds.  Remove from heat and slowly add grated Parmesan cheese, whisking thoroughly.  Stir in pepper and paprika.  Pour over chicken and vegetables in skillet.  Coat well.  Add your pasta and toss.  Sprinkle a little more parsley over the top and enjoy!

Roasted Garlic Dijonnaisse

If you are looking for a great condiment for sandwiches or to serve along side prime rib, with grilled chicken salads, or on top of grilled sausage and shrimp kebabs, or anything you like, look no farther.  This is simply delightful.

10 cloves/toes of garlic, peeled
2 Tablespoons olive oil
3 sprigs of rosemary or 2 tsp. dry rosemary

Place garlic in the center of a large square of foil.  Add olive oil and rosemary.  Tightly fold foil into a packet.  Roast in over for 30-40 minutes at 350 degrees.  Remove from oven and let cool 15-20 minutes.  Open foil packet and remove garlic and place in a bowl.  Press roasted garlic with the back of a spoon until a fine mash.  You can also use a mortar and pestle to mash the garlic. 

1/2 cup mayonnaise
2 Tablespoon Dijon mustard
1 Tablespoon fresh lemon juice
1/2 tsp. pepper
1/4 tsp. smoky paprika
dash of salt

Mix mayonnaise, mustard. lemon juice, pepper, salt, and paprika in a large bowl with pressed garlic.  Refrigerate in tightly covered container if not serving immediately. 

Kay's Cook All Day Crockpot Corn Chowder

I don't know many people who don't like corn, so when it is cold and dreary outside, warm and comfort yourself with this hardy and super easy corn chowder. 

8 slices of bacon, fried

4 medium russet potatoes, peeled and diced

1 medium onion, diced

1 medium bell pepper, diced

2 ribs of celery, diced

1 pound ham, cubed  (you can use smoked sausage instead or no meat but bacon)

1 16-ounce package of frozen whole kernel corn or 1 can of whole kernel corn, drained

2 cans cream-style corn

2 Tablespoons parsley flakes

1 teaspoon thyme

1 teaspoon pepper

1 teaspoon garlic powder

1/2  teaspoon smoky paprika
1 bay leaf

2 cups chicken broth (more or less--see directions)

1 can 12-ounce can evaporated milk 

1/2 stick butter

Shredded cheese, sour cream and green onions to top bowls with crumbled bacon (optional)

 Spray large crock pot with cooking spray.  Add potatoes, onion, bell pepper, celery, ham, all corn, bay leaf, parsley, thyme, pepper, garlic powder, and paprika.  Pour in chicken broth until it covers and barely rises above ingredients.  Cook on low for 5 hours.  In the meantime, cook bacon and break  6 slices into 1/2 inch pieces and add to crock pot after 5 hours. The other two slices of bacon will be used to top the bowls of chowder.  Cook 3 more hours on low.  Add butter and evaporated milk 30 minutes prior to serving.  Top bowls with crumbled bacon and/or cheese, green onions, and sour cream. 

Christmas Cranberry Pecan Cheese Ball

What’s a party without a cheese ball?  Here is a wonderful one that is perfect for Christmas.  I found

it the basic recipe online and made a few adjustments.  It is tangy and nutty and great with white wine.

8 ounces cream cheese, at room temperature (The original recipe called for goat cheese)

8 ounces sharp white cheddar, shredded

1 Tablespoon milk

1 Tablespoon Worcestershire sauce

2 green onions, finely diced

Dash of pepper

1/2 cup finely chopped pecans

1 5-oz. bag dried cranberries (about a cup and a half)

Curly leaf lettuce to make a bed for the cheese ball

Rosemary springs for garnish (optional)

Mix cream cheese with an electric mixer until smooth. Add cheddar, milk, Worcestershire sauce, green onions, pepper and pecans then continue mixing until well combined. Line a small round bowl with plastic wrap then spoon cheese mixture into bowl. Press cheese firmly into bowl. Bring plastic up and over the top of cheese and gather to shape cheese into a ball. Seal ball with more plastic if necessary to completely cover then refrigerate for at least 4 hours. Don’t worry if the ball is not perfect at this point. Once it firms up you will be able to easily shape it into a perfect ball. Pour cranberries into a pie plate and separate any that might have stuck together; set aside. Remove cheese ball (in plastic) from the bowl. Keeping cheese ball wrapped in the plastic, use hands to shape into a ball. When the cheese ball is perfectly round, roll in cranberries. Press any loose cranberries in the open spots the cheese ball is nicely covered.  Place on bed of curly leaf lettuce and cover with plastic or place in cheese dome and refrigerate until ready to serve.  Remove from refrigerator about 20 minutes prior to serving.

Serve with savory crackers. 

Quick and Easy Potato Logs

I found the main essence of this recipe online at Taste of Home.  I just made a few adjustments. 
These are quick and easy and OH, SO TASTY!


6 large baking potatoes
1 cup all-purpose flour
3/4 cup grated Parmesan cheese
1 Tablespoon paprika
1 Tablespoon garlic powder
1/2-1 teaspoon pepper (depending upon your tastes)
1 teaspoon seasoned salt
1/2 cup of butter or margarine, cut into slices


On a large baking sheet with sides, place pieces of butter and place in oven while it is preheating to 350 degrees.  In the meantime, put all dry ingredients in a large ziplock bag.  Thoroughly scrub potatoes, cut in half the long way.  Cut each half into 3 slices, so you have 6 logs/wedges per potato. 
Once oven is preheated and butter is melted, remove pan from oven.  Put half the potatoes in the zip lock bag and shake to coat.  Place them on top of the melted butter.  Then repeat for the remaining logs.  Bake for 30 minutes.  Remove from oven and turn over.  Bake another 30 mintues. 

Cheesy Sausage and Rice Dressing

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I love traditional cornbread dressing, especially at Thanksgiving, but this wild rice and sausage dressing is so tasty that it can't be left off the table.  It is great with pork or duck, too!  Try it!  I hope you like it!

1 (6 ounce) pack wild rice mix

1 pound ground pork sausage with sage*

1 tablespoon butter

1 medium sweet onion chopped

1 celery stalk finely chopped

1 (8-ounce) package white mushrooms sliced

1 (10.5-ounce) can cream of mushroom soup

1 teaspoon garlic powder

¼  teaspoon dried thyme

½ teaspoon pepper
1 Tablespoon Worcestershire sauce

1 ½  cups shredded cheddar cheese or Colby Jack cheese
½ shredded Mozzarella cheese

Preheat oven to 350 degrees.

Prepare rice according to package directions.  Spoon cooked rice into a large bowl. 

In a large skillet, brown sausage, breaking it apart with a wooden spoon. Cook until most of the pink is gone (about 5 minutes.) Add onions, celery, mushrooms and Worcestershire sauce. Continue to cook until vegetables are soft and meat is no longer pink. Drain any fat and add to bowl with rice.  Add soup, garlic powder, pepper, thyme and 1 cup of cheese of Colby Jack cheese and 1/2 cup Mozzarella cheese..  Mix to combine all ingredients.  Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining Colby Jack cheese on top. Cover with foil and bake 20 minutes.

*We have also used loose Italian sausage for this and it is great.  

Note:  You can also add one diced Granny Smith apple to the mixture. Add it when you add vegetables to sausage. 

Southern Pecan Pie

My best friend Mary made the best pecan pie in the world.  She learned from watching her godmother who was a caterer.  Neither of them measured anything.  I had Mary give me the recipe with these measurements and it is awesome.  She made her own crust, but I have no luck with
pastries, so I use a frozen deep dish shell.


1 frozen deep dish pie crust
1 cup dark Karo syrup
1 cup dark brown sugar or 1 cup white sugar, plus 4 tablespoons brown sugar
a pinch of salt (1/8 teaspoon)
3 Tablespoons butter, melted (NO MARGARINE)
3 large eggs, beaten

1/2 teaspoon vanilla extract
2 cups of pecan halves

Preheat oven to 350 degrees.  In a large mixing bowl, whisk together syrup, brown sugar, salt, vanilla, and melted butter until smooth.  Slowly pour in eggs, whisking them in until completely blended.  Stir in pecans.  Pour mixture into unbaked frozen pie crust that you have placed on a cooking sheet.  Bake for 40 minutes and then check for over browning of crust.  If crust is too brown, make a circle of aluminium foil and put over pie.  Bake 15 more minutes or until filling is set. 
Allow to cool 1 hour before serving.  Refrigerate any leftover pie.

Kay's Impossible Barbecue Bacon Cheeseburger Pie

Bisquick has long had an Impossible Cheeseburger Pie recipe. I made a few adjustments and this is my version.


6 slices of bacon, cooked, drained and crumbled
1 pound lean ground beef (I use 93-7)
1 large onion, diced
1/2 medium bell pepper, diced
1 Tablespoon parsley flakes
1/2 teaspoon pepper
1 teaspoon garlic powder
1 Tablespoon Worcestershire sauce
2 cups sharp cheddar cheese, shredded
3-4 Tablespoons barbecue sauce
1/2 cup Bisquick mix
1 cup milk
2 eggs


Preheat oven to 375 degrees.  Brown ground beef with onions, bell pepper, and parsley.  Drain any fat.  Stir in pepper, garlic powder and Worcestershire sauce.  Spray 9-inch pie plate with cooking spray. Pour meat mixture in pie plate.  Make small dots of barbecue sauce on top of meat.  Top with 1 cup of cheddar cheese and crumbled bacon.  In a small bowl, whisk together milk, Bisquick and eggs.  Bake for 20 minutes.  Remove from oven and top with remaining cup of cheese.  Bake 5-10 more minutes or until knife inserted in middle of pie comes out nearly clean.
Let cool at least 10 minutes before cutting.

You can top with diced tomatoes, shredded lettuce and pickles if you like.  I usually serve with a side salad.

Creamy Crockpot White Chili with Chicken

My family prefers traditional red chili, so I don't get to make this often; but, it is very tasty and easy to prepare.

1 lb boneless skinless chicken breasts trimmed of excess fat

1 yellow onion diced

2 cloves garlic minced

24 oz. chicken broth (low sodium)

2 15oz cans great Northern beans drained and rinsed

2 4 oz cans diced green chiles (I do one hot, one mild)

1 15oz can whole kernel corn drained (I like to use 2 cups of the frozen white shoe peg corn when I can find it)

1 tsp salt

1/2 tsp black pepper

1 tsp cumin

3/4 tsp oregano

1/2 tsp chili powder

1/4 tsp cayenne pepper

4 oz  cream cheese softened

1/4 cup half and half

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

Top with diced onion, minced garlic, great Northern beans, green chiles, corn, and chicken broth.  Stir.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Remove chicken to large mixing bowl, shred, then return to slow cooker.

Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

Stir well and serve with desired toppings.  I like these toppings:  Monterrey Jack cheese, sour cream, sliced green onions, tortilla chip strips,and parsley.  

You can add a little chopped cilantro to the mix when you had the beans, but my husband hates cilantro, so we do use it.

Kay's Simple Chicken and Sausage Gumbo

If you put 50 Southern or Cajun cooks in a kitchen and said make some gumbo, you would see 50 different ways of making it.  Gumbo is an individual method and taste.  If you want to make a gumbo, I hope you will try my version.  To me gumbo is a 3 step process--cooking the chicken, making the roux, and simmering the gumbo.  Enjoy!

CHICKEN

Half a chicken or 5 pieces with bones but no skin (I like to use 2  large breasts and 3 large thighs)

Water to cover the chicken (6 cups of water, usually)

1 teaspoon of salt

Boil chicken until done.  Pull chicken out of stock and shred or chop, removing all bones.  Reserve 2 cups of stock and let cool.  I put mine in the fridge to get very cool or cold.

ROUX:

2/3 cup all-purpose flour

2/3 cup canola oil

In a large skillet over medium high temperature, heat oil and then sprinkle in flour.  Stir continuously until mixture is thinned, smooth, and the color of milk chocolate.  Don't burn it.  If you see black specks, start over!

Once roux is done, reduce temperature to medium low and slowly pour in the 2 cups of cooled chicken stock, whisking all the time until smooth. 

Pour mixture into a large stock pot.  Add all other ingredients

GUMBO INGREDIENTS

Cooked chicken, shredded or chopped

1 pound of smoked sausage, sliced in rounds

1 medium onion, diced

1 large bell pepper, diced

1-2 ribs celery, diced small

4 Tablespoons minced parsley or parsley flakes

1 Tablespoon garlic, minced

½ Tablespoon pepper

1 teaspoon garlic powder
1 Tablespoon Worcestershire sauce

1 Tablespoon Cajun Seasoning (I use Tony’s)

1 bay leaf

4-6 cups of prepared chicken stock (I use Swanson’s) I use 4 cups because I like a thicker gumbo, but use 5 or 6 to get your desired thickness. 

Bring contents to a boil and let boil for 5-8 minutes,stirring every 2 minutes.  Cover and simmer for 30 minutes to 2 hours, stirring frequently. 

Serve on a bed of white  Many people like to add gumbo file` to their gumbos—if so add 1 Tablespoon right before serving or let each person add his own to his taste.

rice and top with chopped green

NOTE:  Many people toss in a can of diced tomatoes.  Some add a cup of sliced frozen okra  I have done both at times.  It is your choice. 

Sweet Potato Crunch

A friend of mine in a cooking group shared her recipe for what she calls Sweet Potato Crunch.  I made a few adjustments, and let me tell you, it is amazing!

Sweet Potato layer
3 15-ounce cans of sweet potatoes/yams
3/4 cup white sugar
3/4 cup dark brown sugar
1 stick butter, melted
3 eggs, slightly beaten
1/2 cup whole milk or canned evaporated milk (I prefer the evaporated milk)
1 cup pecan, chopped
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 350 degrees.  Butter a 9 x 13 oblong pan. 
Place all ingredients in a large mixing bowl and mix with hand mixer until smooth.  Pour into pan.

Crunch Topping

1 cup plain flour
2 cups pecan, crushed
1 1/2 cup dark brown sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1 stick butter, melted

Place all ingredients in a bowl and mix with clean hands.  Sprinkle on top of sweet potatoes. 

Bake 45-60 minutes. 

Cheesy Chicken Bacon Ranch Pot Pie

Wow! Wow! Wow! This is amazing!

3  boneless, skinless chicken breasts or 10 boneless skinless chicken tenders, cubed

5 strips of bacon, cooked and crumbled

2 Tablespoons butter

2 Tablespoons olive oil

1/2 cup diced onion

1/2 cup diced bell pepper

2 Tablespoons parsley flakes

1 tsp. garlic powder

1 tsp. pepper

2 Tablespoons  (1 packet) dry ranch mix

2 14.5 ounce cans of mixed vegetables, drained

1 can cream of chicken soup

1 can cream of mushroom or cream of celery soup

1/2 cup sour cream

1 1/2 cup shredded Monterrey Jack cheese

2 cans of 10 refrigerator biscuits

Preheat oven to 375 degrees.  Spray a large baking/casserole dish. 

In a large skillet, melt butter in olive.  Add onions, bell pepper and  parsley flakes and cook for 3 minutes.  Add diced chicken, garlic powder, and pepper,  and cook until chicken is cooked.  Add canned soups, sour cream,  and mixed vegetables.  Cook until bubbly.  Add bacon, ranch mix, and cheese.  Stir well.  Pour into casserole dish.  Top with biscuits.  Bake for 25-30 minutes. 

Note:  This can also be made with Cheddar Bay Drop Biscuit mix instead of the canned biscuits.  Just make the biscuit mix according to box instructions and pour on top or drop in spoonfuls on top.  

Marinated Green Beans

One of my favorite dishes is marinated green beans.  You can actual marinate any canned or steamed vegetables or a mixture of them  using this simple marinade.  The recipe below is for the green beans.  Substitute the veggies of your choice.

2  14.5 ounce cans of green beans, drained
1 medium onion, diced
1/2 green bell pepper, diced
1/3 cup sugar
1/3 cup canola oil
1/3 cup vinegar (you may use white, apple cider, red wine, or balsamic--all are wonderful)
1 tsp. pepper


In a bowl that has a tight lid, add sugar, oil, vinegar and pepper. Whisk for 2-3 minutes to makes sugar is dissolved.  Add green beans, onions, and bell pepper.  Put lid on bowl and shake to fully coat the vegetables with marinade.  Refrigerate at least 2 hours before serving.  Shake bowl a few times before serving.  Leftovers are good for up to 4 days in the fridge!  Enjoy!

Banana Cake/Bread with Pecan Toffee Topping

I created this one day when we had overripe bananas.  It smells heavenly cooking and tastes divine.  Great with coffee.


Topping:
1 stick of butter
1 1/2 cup pecans, chopped
1 cup dark brown sugar


Cake/Bread
4 medium very ripe banana (they need to be soft and the skins turning black)
2 1/4  cups self-rising flour
3 eggs
1/3 cup oil
1/2 cup milk or buttermilk (buttermilk makes it so moist)
1 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp.  nutmeg
1 cup  pecans, chopped (optional)


You will need a bundt pan for this.  Spray bundt pan with cooking spray or butter all sides.
Preheat oven to 350 degrees. 
In a large bowl, mash/whip bananas with hand mixer.  Add all other ingredients, except nuts,  and mix well.  Once batter is well mixed, fold in chopped nuts, if using.

In a small sauce pan or skillet over medium heat, melt butter until bubbly.  Stir in brown sugar and let boil for about 3 minutes, stirring continuously.  Add pecans and keep stirring for 2 more minutes.
Immediately, pour this mixture into the bottom of bundt pan.  Top with cake/bread batter.
Bake for 45-60 minutes or until toothpick inserted in cake comes out clean.  Let pan cool for about 10 minutes--no longer.  Place plate on top of cake and flip over.  If any of the pecan toffee remains in pan, simply spoon out and put on top of the cake.

Spicy Stuffed Taco Shells

I have a different recipe for taco stuffed shells on this blog.  It is not as spicy, but we really like this version, too.

1 box of jumbo pasta shells (you will be able to fill around 24 with this recipe)
2 lbs extra lean ground beef
1 large onion, diced
1 green bell pepper, diced
2 packets of taco seasonings (I use McCormick, low sodium)
1 1/2 cup of water
1 24 ounce jar of salsa (we used medium, but you can use mild or spicy)
2 cups taco blend shredded cheese
1 10 ounce can of red enchilada sauce (you decide the heat)
1 10 ounce can of Rotel tomato sauce, undrained
1 15 ounce can of tomato sauce
1 Tablespoon of sugar
1 Tablespoon garlic powder
1 cup sharp cheddar cheese
sour cream
sliced black olives
sliced green onions

Preheat oven to 350 degrees.
In a large skillet, add ground meat, onion, and bell pepper.  Brown over medium high heat, stirring frequently, until meat is nearly cooked through.  Add the two packets of taco seasoning and water.  Bring to a boil and then let simmer
While meat mixture is simmering, bring a large pot of water to a boil and add shells.  Cook for 10 minutes. Drain.  Make sure all water is out of the shells. 
Add the 2 cups of cheese to the meat mixture and mix well. Let simmer until cheese is fully melted.
Pour salsa in the bottom of 9x 13 baking dish.  Fill each shell with some of the meat mixture.  Place on top of the salsa.  Make sure the opening of the shell is to the top.  Also, allow shells to touch one another. 
In a mixing bowl, mix Rotel, enchilada sauce, tomato sauce, sugar and garlic power.  Pour over the top of the shells.  Place foil on top of the baking dish and bake for 30 minutes. 
Remove foil and top with sharp cheddar cheese.  Bake 10-15 more minutes so that cheese is fully melted and lightly browned. 
Serve with a little sour cream, black olives, and green onions on top. 

Cook All Day Vegetable Beef Soup

My mother and oldest sister could make the most delicious soups.  I especially loved their beef and vegetable soups.  Mother would often add a little barley to hers, and I enjoyed that, but my husband doesn't care for it.  Here is my attempt at my mother's vegetable beef soup.


2 pounds small chop stew meat
2 boxes (32 ounces) low sodium beef broth
2 cans diced tomatoes, undrained
2 Tablespoons olive oil
1 medium onion, diced
1 toe/bud garlic, diced
2 stalks celery, thinly sliced
1 medium green bell pepper, diced
3 Tablespoons parsley flakes
1 bag (24 ounces) frozen mixed vegetables--(I use a blend of corn, peas, carrots, and green beans)
1 large baking potato, peeled and cubed
2 bay leaves
2 Tablespoons garlic powder
1 Tablespoon seasoned salt
1/2 Tablespoon  pepper
2 Tablespoons Worcestershire sauce
2 dashes hot sauce (optional)
3/4 cup pasta (optional)

In a large stock pot, heat olive oil.  Add onions, fresh garlic, celery, bell pepper and parsley flakes.  Saute for 3-5 minutes until onions start to soften.  Add meat and cook and until meat is browned on all sides, but not cooked through.  Add beef broth, bay leaves, diced tomatoes, diced potato, garlic powder, seasoned salt, pepper, and Worcestershire sauce.  Bring to a boil and boil for 20 minutes.  Reduce heat to low/simmer.  Add frozen vegetables.  Simmer for 3-5 hours.  Taste soup and add more garlic powder, pepper, seasoned salt if needed.   If you are going to add pasta, one hour before serving, bring soup to a boil, stir in pasta, boil 4 minutes, reduce to simmer and put the lid on and do not remove.  Pasta will finishing cooking from the heat of the broth. Add hot sauce 30 minutes prior to serving.

Note:  My daughter uses 1 1/2 boxes of beef broth and 2 cups of  V-8 tomato juice--it adds a lot of flavor. 

Homemade Applesauce in the Crockpot

I cannot claim this recipe as my own.  I found it online on several sites.  It is super easy to make delightful.  It makes your entire home smell wonderful while it is cooking.


6-8 large apples, any type (but I like to mix red, golden and green)
the juice of one large lemon
1/4-1/2 cup of sugar, depending on how sweet you like your applesauce
1/2 cup water
2 teaspoons cinnamon


Rinse, peel, core and chop apples.  Put apples in crockpot and add all other ingredients.  Mix well.  Cook on low for 4-6 hours.  ENJOY warm or room temperature.  Put leftovers in container with a tight lid.  You can store this in the refrigerator for one week or freeze for up to 3 months.
NOTE:  If you don't like applesauce with chucks, once it has cooled some, you can blend it or use a potato masher to eliminate the chunks.  We love them!

Quick and Easy Chicken and Sausage Jambalaya

Everyone around here has a jambalaya recipe.  Some recipes call for  all day cooking.  As a busy young mother, I needed something quick and easy, but tasty.  Here is what I came up with.  We enjoy it!

1 pound Smoky Hollow beef link sausage cut into 1/2-inch round slices
1 pound chicken tenderloins or boneless skinless chicken thighs (they give the most flavor), cut into 1/2-inch slices
2 tablespoon olive oil
3 celery ribs chopped
1 large onion chopped
1 small bell pepper chopped
2 Tablespoons parsley flakes
2 bud/toes garlic, minced
3-4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups uncooked long grain rice
1 teaspoon dried thyme
1 large bay leaf
1 teaspoon seasoned salt
1 teaspoon pepper
1 teaspoon garlic powder
1 Tablespoon Cajun seasoning (Tony’s)

Heat oil in large pot over medium-high heat.  Add onion, bell pepper, garlic, and celery.  Sauté for 2-3 minutes. Add chicken and continue to sauté chicken is nearly done (5-8 minutes).  Add sausage and sauté 3 more minutes. Add broth, tomatoes, thyme, seasoned salt, pepper,garlic powder and Cajun seasonings.  Bring to a boil, drop in bay leaf and rice. Stir three or four quick times to mix blend everything.  Reduce heat to simmer.  Put lid on pot and let cook 20-25 minutes.

You can also add 1 cup of diced ham or peeled raw shrimp/crayfish to the meats.  

Kay's Amazing Marinade for Chicken or Pork

I originally made this to use on chicken tenders, but it is also great boneless, skinless chicken breasts and thighs, as well as on pork chops.  I really like it on boneless chops.   You can grill or bake the meat.  Both are wonderful.    This marinade is great for around 12 tenders, 

¼ cup brown sugar
½ cup canola oil
¼ cup apple cider vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
½ teaspoon minced garlic 
½ teaspoon ground black pepper

Whisk together all ingredients in a small glass bowl.  Place meat in plastic bag and pour in marinade.   Place in refrigerator for 2 hours to overnight. 
Remove from refrigerator a few minutes prior to cooking.  Discard leftover marinade.

Butter Pecan Bread Pudding

We had some extra bread, so I search the internet for a bread pudding that was a little bit different than what I normally make.  I found one on KITCHME.com and made a few adjustments. 
This is the end results.

1 3/4 cups white sugar
5 large eggs, beaten
2 cups whole milk
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
3 cups of bread, cubed  (I used 9 slices of regular sandwich bread.  I put them on a cookie sheet and let them dry out for 7 hours.  Dry, not toasted bread, soaks up the egg/milk mixture so much better than fresh bread)

Topping:
1/2 cup light brown sugar, packed
1/4 cup (1/2 stick) unsalted butter, cubed and at room temperature
1 cup pecans, chopped

Preheat oven to 350 degrees.  Lightly spray or grease with butter a large casserole.  If you use a 9x13 baking dish, your bread pudding will be flatter than a round or oval pan.  I used an oval and we scooped it out rather than cut it into squares.  You decide.

To make the bread pudding: Put cubed bread in a large mixing bowl.  In a small bowl mix together white sugar, eggs, milk, cinnamon, and vanilla extract. Pour over cubed bread and let sit for 20 minutes.

While bread is soaking, in a small bowl, use your hands to mix together brown sugar, 1/4 cup butter, and pecans. Mixture will be crumbly.

Pour bread mixture into prepared pan, then sprinkle with brown sugar mixture.

Bake for 35 to 45 minutes or until set. Remove from oven.

This bread pudding is very rich and really doesn't need a sauce, but here is one that is excellent with it.

Cream Cheese Glaze:
8 ounces of cream cheese, room temperature
2 cups powdered sugar
1 stick unsalted butter, room temperature
2 Tablespoons evaporated milk
1 teaspoon vanilla

Place all ingredients into a bowl and mix with mixer until well blended (about 3 minutes).
Heat mixture in microwave for about 20 seconds to thin.   Drizzle on top of slightly warm bread pudding.

Spicy Chicken and Corn Casserole

This recipe just came to me one night. 

It is very similar to the

 traditional

corn and cornbread casserole that so many people make.  It is amazingly moist and amazingly delicious.

1 1/2 cup cooked chicken, shredded (great when you have a little left over chicken)

1 8-ounce box of Jiffy cornbread mix

2 eggs

1/2 cup sour cream

1 stick butter, melted

1  15-ounce can of whole kernel corn, drained

1  4-ounce can of green chilies, undrained (hot or mild)

1 cup of Fiesta blend shredded cheese

1 Tablespoon garlic powder

1 teaspoon pepper

1-3 dashes hot sauce

2 green onions, finely chopped to top 

Preheat oven to 375.  Spray medium to large casserole dish with cooking spray.  Mix all ingredients (except green onions) in a large bowl and pour into casserole dish.  Bake 40-50 minutes until top is golden brown and sides are beginning to pull from sides.  The center will be soft but should not be runny.  Sprinkle with green onions.  

Creamy Chicken and Stuffing Bake

There are many recipes online similar to this one.  Most that have cheese call for Swiss cheese.  In fact I have one on this page with Swiss cheese (Creamy Swiss Chicken Casserole), but because some members of my family don't like Swiss cheese, I made this recipe.

6 boneless skinless chicken breasts
1/2 Tablespoon Seasoned Salt
1/2  teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
3 Tablespoons olive oil


2 boxes of cornbread stuffing mix
water and butter listed on box to make stuffing
1/2 cup additional water to make super moist

2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon pepper

1/2 cup shredded Mozzarella cheese
1/2 cup shredded Colby Jack cheese

 Preheat oven to 350 degrees. Make cornbread stuffing mix as directed on package but add 1/2 cup more water to make stuffing extra moist.  Spray 9 x 13 casserole dish with cooking spray.  Heat olive oil in a large skillet.  Season both sides of chicken breasts with seasoned salt, pepper, garlic powder, and paprika.  Brown in olive oil for 2-3 minutes each side.  Remove from skillet and place three breasts at either end of the dish. You are leaving a space for stuffing in the middle.
Mix the 2 shredded cheeses together and cover each breast with the cheeses.
In a mixing bowl, combine soups with sour cream, chicken broth, garlic powder and pepper.  Place one serving spoonful of soup mixture on top of each breast.  Then place 1-2 tablespoons (a good serving spoon size) of stuffing mixture on top of each breast.  Place remaining stuffing in center of dish.  Pour the remaining soup mixture on top of breasts and stuffing.  Cover with foil and bake for 30 minutes.  Remove foil and bake for 25-30 minutes or until meat thermometer reaches 180 degrees in each breast.

Sweet and Sour Ham Steaks

My mother often cooked ham steaks in brown sugar, pineapple chucks,  and butter, but I found this recipe online sometime ago and made a few changes.  It is so tasty.  

2 large ham steaks, cut into pieces and fat removed
¼ cup butter
¼ cup apple cider vinegar
½ cup brown sugar
dash cinnamon

Pineapple Sauce:
1½ cup crushed pineapple (use a slotted spoon to scoop and measure pineapple)

1 Tablespoon Dijon mustard
dash of ginger

dash cinnamon
2 Tablespoons apple jelly

Melt butter in a large skillet.  Add vinegar, cinnamon and brown sugar over medium high heat until combined. Simmer for a couple minutes until bubbly.
Add pieces of ham steak to skillet. Simmer for ten minutes and flip steaks. Simmer for ten more minutes. Remove from skillet and set on plate. Cover with aluminum foil to keep warm until serving time.
Add pineapple, cinnamon, mustard,  ginger and apple jelly to skillet. Simmer until thickened.
Serve over ham steaks.

Bacon Wrapped Meatloaf

This is an amazing meatloaf recipe that I adapted from one by Alton Brown.  It is easy to prepare and delicious to eat.

Loaf:
2 pounds hamburger meat ( I use 93/7)
1 onion, diced
1 medium bell pepper,diced
1 Tablespoon minced garlic
1 cup Italian bread crumbs
2 Tablespoon parsley flakes
1 Tablespoon garlic powder
1/2 Tablespoon seasoned salt
1/2 cup ketchup
1/4 cup Dijon mustard
1 Tablespoon Worcestershire sauce
2 eggs, beaten
7 slices bacon, four full slices and 3 cut in half

Glaze:
1/3 cup chili sauce (or ketchup and add some pepper)
3 Tablespoons brown sugar
2 Tablespoons apple cider vinegar


Preheat oven to 350 degrees.  Spray large baking pan (9 x 10) with cooking spray.  In a large bowl, mix all ingredients for loaf, except bacon.  Place in pan and form into a loaf. 
Mix all ingredients for glaze in a small bowl and stir well until sugar is completely dissolved.
Brush on top  and sides of loaf. Use all of it!
Then create a lattice of bacon on top of glaze.
Bake in oven for one hour or until bacon is crispy and meat reaches 165 on meat thermometer inserted in the middle.  Let loaf rest for 15 minutes prior to cutting.

Big Momma's Baked Ravioli

This is a super easy, but super tasty entree.  It is perfect for weeknight when you are tired and don't want to be in the kitchen all evening.  It takes less than 15 minutes to prepare and you can relax while it is baking.  It is also a great covered dish for potlucks  Honestly, it is good anytime!


1  24-ounce bag frozen ravioli (cheese filled, spinach filled, or meat filled)
1  25-ounce jar of marinara sauce (I use Emeril's)
1  14.5-ounce canned diced tomatoes, undrained
2  Tablespoons Italian Blend Seasoning (I use McCormick)
1/2 Tablespoon garlic powder
1/2 teaspoon pepper
1 teaspoon sugar (cuts the can taste of the tomatoes)
2 cup shredded Five Blend Italian cheese
1/2 cup freshly shredded Parmesan cheese (not the green can)


Preheat oven to 400 degrees.  Spray a 9x13 baking pan with cooking spray.  In a bowl, mix marinara sauce, diced tomatoes, Italian seasonings, garlic powder, pepper and sugar.   Spoon 3-4 tablespoons of sauce mixture in the bottom of the pan, just to cover it. .  Layer half of the frozen raviolis on top.  Spread half the sauce on top of raviolis. and then top with 3/4 cup of Italian blend cheese.  Layer remaining raviolis, then 3/4 cup of cheese and sauce.  Top with remaining Italian blend cheese and Parmesan cheese.  Cover with foil and bake 40 minutes.  Remove foil and bake 15 more minutes.  Let sit for 10 minutes before serving.

You can add sliced pepperoni, cooked ground Italian sausage, or hamburger if you like.

Parmesan Ranch Chicken Tenders

I just added a bit of this and bit of that to make these at first, but now I have gotten the recipe down, and want to share it with you.


2 pounds of chicken tenders
1 1/2 cup of bottled ranch dressing (I use Kraft)
2 Tablespoons garlic powder
1 teaspoon pepper
1/2 teaspoon paprika
Crust:
1 cup  Italian bread crumb
3/4 cup Panko crumbs
1/2  cup freshly grated Parmesan cheese
2 teaspoons garlic powder
1/2 teaspoon pepper

Place ranch dressing, garlic powder, pepper, and paprika in a bowl and mix well.  Pour mixture into Ziplock bag.  Add chicken tenders and shake lightly.  Place in refrigerator for 30 minutes to 1 hour.

Preheat oven to 400 degrees.  Line a large baking sheet with foil.  Place a cookie/cake cooling rack on top of foil.  Spray rack with cooking spray. 

Mix bread crumbs, Panko crumbs, Parmesan, garlic powder and pepper in bowl and place half of the mixture in  another Ziplock bag. 

Pour chicken tenders and sauce on a large platter/plate.  Make sure each tender in coated in the ranch mixture.  Put half of the tenders in bread crumb mixture and shake well.  Make sure tenders are fully coated.  Place each tender on baking rack. 

Add rest of crumbs in bag and then add chicken and repeat. 

Bake 12 minutes.  Remove from oven and carefully turn tenders so that you aren't loosing any breading.  Bake another 12 minutes or until tenders are done, crispy, and golden brown.  Serve with your favorite dipping sauce. (We like Tomato Bacon Ranch by Terrapin Ridge Farms)

Big Momma's Hot Spinach and Artichoke Dip

Have you ever searched online for a spinach and artichoke dip recipe?  There are probably as many there as there are hair on your head!  Well, here is another one.  It is rich and creamy; it is a little spicy; and it is delightful.  We like it with pita chips.


1 10-ounce package of frozen chopped spinach, thawed and drained
1 14-ounce can of artichoke hearts in brine, drained and chopped
1 8-ounce cream cheese, softened
1/2 cup of sour cream
1/2 cup of mayonnaise
1 cup shredded Mozzarella cheese
3/4 cup fresh shredded Parmesan cheese
1 cup of Parmesan and Asiago cheese curls
1 teaspoon pepper
2 tablespoons finely minced garlic
1-2 pinches of red pepper flakes, crushed
1 Tablespoon fresh lemon juice

Preheat oven to 350 degrees. Put thawed spinach in a colander and let drain for 20 minutes.  Then press with a wooden spoon or clean hands to remove all remaining water.   In a large mixing bowl, mix with hand mixer, cream cheese, mayonnaise, sour cream, garlic, and pepper.  When smooth, add spinach, artichokes, Parmesan cheese, Mozzarella cheese, pepper flakes, and lemon juice.  Stir with a spoon until everything is well-blended.  Spray 8x8 casserole dish with cooking spray.  Put half of the dip mixture in dish.  Top with half of the cheese curls.  Add remaining dip.  Top with remaining cheese curls.  Bake for 25-30 minutes until bubbly and top cheese is melted.


I recommend using hearts in brine because they just add a kick to the taste.

Big Momma's Twice Baked Loaded Potatoes

There are many recipes for twice baked loaded potatoes, but this is mine.  And, if I say so myself, they are amazing good.  Try them and let me know what you think.

4 large baking potatoes
2 Tablespoons olive oil
8 slices of bacon
1 stick butter, softened
1/2 cup whole milk
4 ounces  cream cheese
1/2 cup sour cream
1/2 cup sharp cheddar cheese, shredded
1/2 cup Colby Jack cheese, shredded
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup finely diced green onions
1 Tablespoon paprika

Preheat oven to 400 degrees.  Thoroughly wash potatoes.  Pat them dry with a clean dish towel.  Rub each potato with olive oil and place on a foil-lined baking pan.  Bake for 1 hour so that the potatoes are fully cooked.  Let potatoes cool for 30-40 minutes.
While potatoes are cooling, reduce oven temperature to 350.  Fry bacon, drain and break into 1/4 to 1/2 inch bits.
Once potatoes are cooled, cut each in half and carefully scoop out insides and place them in a mixing bowl.  Add butter, milk, sour cream, cream cheese, garlic powder, salt, and pepper.  Mix with handmixer until smooth. If too thick, had 1 tablespoon milk at a time until you have a very smooth mixture. Now fold in 1/4 cup of each cheese, bacon bits (reserve a few for topping), and green onions.  Fill each potato half shell with mixture. Lightly sprinkle each top with paprika.  Then sprinkle the remaining shredded cheeses on top and then bacon bits.  Bake at 350 for 20 minutes so the potatoes are fully warmed and cheeses are melted.

Pineapple Barbecue Sauce for Meat

Are you looking for a wonderfully tangy sweet barbecue sauce/glaze for meat?  Look no further.  Here is a recipe for a sure to please addition to chicken, pork chops, ribs, or meatballs.

2 cups ketchup

1/3 cup apple vinegar

1/3 cup brown sugar

2 Tablespoons honey

¾ cup pineapple preserves

2 Tablespoons finely minced garlic

1 Tablespoon Worcestershire sauce

3 tbsp spicy mustard

½ teaspoon pepper

½ teaspoon smoky paprika

Combine all ingredients and mix well. Heat in a sauce pot on medium heat and bring to a boil stirring occasionally. Lower temperature and simmer for 15-20 minutes stirring to avoid scalding. Allow to cool.

This sauce is always better if you make it a day ahead of time. Store the sauce in the refrigerator for up to a month. 

Season your meat with a dry rub mixture of garlic powder, seasoned salt, and pepper. 
Bake your chicken or pork chops at 375 degrees for 10 minutes.  Remove from oven and pour sauce over meat and continue baking 20 minutes or until done.
If cooking ribs, rub meat with seasoning dry seasonings and wrap tightly in foil.  Bake for 1 hour at 325 degrees.  Remove from oven and cover in sauce, rewrap and bake another 50 minutes.  Remove foil and bake another 15 minutes to thicken sauce.
If you are grilling your meats, grill and brush on sauce the last half of cooking time. 
For meatballs, I use frozen meatball.  Put frozen meatballs in crockpot on low with sauce on top and cook for 3-4 hours.

Spaghetti Squash with Italian Sausage and Peppers

I found a recipe online for this and made a couple of changes.  Mikey P. made it for dinner and we truly loved it. 


2 small-medium spaghetti squash
4 Tablespoons of olive oil
1 pound ground Italian sausage
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper,diced
4 buds/cloves/toes garlic, diced
1/2 cup chicken broth
2 Tablespoons soy sauce
2 Tablespoons vinegar
1 Tablespoon chili powder
1 teaspoon ground ginger
a pinch of red pepper flakes
Diced green onions or parsley to top.
salt and pepper

Preheat oven to 400 degrees.  Wash and cut squash in half.  Scoop out seeds and lightly salt and pepper each half.  Spread 1 tablespoons of olive oil over each squash.  Turn face side down on baking sheet and bake for 30-35 minutes until squash is tender. Remove from oven and scrape out flesh to make the squash noodles.  Place noodles in colander.
In a large skillet, brown sausage until very little pink remains.  Add bell peppers, onions, and garlic.  Cook for 8-10 minutes over medium head to soften vegetables. 
Mix chicken broth, soy sauce, vinegar, chili powder, ginger and pepper flakes in large measuring cup.  Pour over Italian sausage and veggies and cook on low for 5-8 to reduce most liquid.  Add spaghetti sauce and toss well. Sprinkle with green onions or parsley. 

Mikey P.'s Easy Beef Enchiladas

This recipe is simple to make and tasty to eat!  Try it and let us know what you think.

1 1/2 pounds of extra lean ground beef (We use 93/7)
1 Tablespoon garlic powder
1/2 teaspoon pepper
1 small can diced green chilis
1 medium onion, finely diced
1/2 bell pepper, finely diced
3 10-ounce cans of red enchilada sauce (We use Old El Paso mild, but if you like spicy/hot, go for it!)
12 6-inch corn or flour tortillas
2 cups of Fiesta Blend shredded cheese


Preheat oven to 350 degrees.  In a large skillet, brown meat with diced onions and bell peppers.  Cook until no pink remains in meat and onions and bell peppers are soft.  Add garlic powder, pepper, green chilis, and one can of enchilada sauce.  Cook on low for 5 minutes.  Add 1/2 cup of cheese to mixture and blend well. Spray 9 x 13 casserole dish with cooking spray.  Put a spoon full of meat in the middle of each tortilla.  Roll sides over to make a cylinder and place with seam to the bottom.  Top with two cans of enchilada sauce and remaining cheese.  Bake for 25-30 minutes.

Kay's Yellow Squash and Sausage Casserole

I think one of the things I enjoy most about summer is all the fresh vegetables, especially squash.  Here is a recipe I adapted from one I found online.  Just add a side salad and you have an awesome meal.




8 cups of thinly sliced yellow squash
1 pound loose meat Italian or mild sausage (both types make a wonderful dish)
1 medium onion, diced
1 medium green pepper, diced
2 Tablespoons parsley flakes
3/4 cup Italian bread crumbs
1/2 Tablespoon garlic powder
1/2 teaspoon pepper
1 cup shredded Pepper Jack cheese
1/2 cup shredded Parmesan cheese (not the green can kind)
3 eggs, beaten
1/3 cup shredded Mozzarella cheese for topping


Placed sliced squash in a pot and cover with lightly salted water.  Bring to a boil and boil 10-12 minutes.  While squash is boiling, preheat oven to 350 degrees.  Place sausage in a skillet and cook for 2 minutes.  When sausage begins to brown, add onions, bell pepper and parsley.  Continue to cook until sausage is fully cooked. Drain excess grease.  Drain squash.  In a large bowl, combine squash, garlic powder, pepper, bread crumbs, and pepper jack and Parmesan cheeses.  Mix well.  Fold in beaten eggs.   Spray a 9 x 13 casserole dish with cooking spray and pour mixture in dish.  Bake for 30 minutes.  Remove from oven and top with the mozzarella cheese and bake 10 more minutes.

Summertime Tomato Pie

There are many tomato pie recipes online that are wonderful.  Here is mine.  We think it is delicious!  Try it and let me know what you think.

1 9-inch deep dish pie crust
5 Roma tomatoes
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese (not the green can kind)
3-4 green onions, sliced thinly
3/4 cup mayonnaise
2 Tablespoons of Italian blend seasoning (I use McCormick)
Dash of salt and pepper
2 Tablespoons of Italian bread crumbs

Rinse and slice tomatoes.  Slice each tomato into 5 slices.  Place the tomatoes on a wire cookie sheet that is on top a baking pan that is lined with paper towels for easy clean-up.  This will allow the tomatoes to drain their juices. I recommend letting them drain for at least 25 minutes. If the tomatoes look too wet, pat with clean paper towels to soak up some juice. You don't want a watery pie!

Preheat oven to 350 degrees.  Bake pie crust for 12 minutes, while tomatoes are draining.  Remove from oven and let cool 5 minutes.
In a mixing bowl, mix cheeses, green onions, mayonnaise, a dash of salt and dash of pepper.  Mixture will be thick.
Sprinkle one tablespoon of bread crumbs in  pie crust (this helps to absorb tomato juices and keeps crust from getting too wet)
Place a layer of tomatoes in crust and sprinkle with Italian seasonings.  Add another layer and Italian seasonings, etc., until all tomatoes are used.
Spread cheese mixture on top of tomatoes.
Sprinkle with a remaining Italian bread crumbs.
Bake for 35 minutes.
Allow pie to cool for 20 minutes prior to cutting.

Cream Cheese Delights

I found this recipe in a local newspaper, and it is a wonderful, especially during the holidays.  The cookies are a soft, light, chewy shortbread packed with nuts and flavored with cream cheese. These little cookies are so flavorful to have such a short list of ingredients.  Great with coffee, hot tea or cocoa!

1 cup butter, softened
1 (4-oz.) cream cheese, softened
1 cup sugar
1 egg yolk
1/4 tsp. salt
2 1/2 cups all-purpose flour
1/2 cup finely chopped pecan
1 tsp. vanilla

In a mixing bowl, use an electric mixer to cream butter and cream cheese until smooth.  Add sugar and continue to mix well.  Add egg yolk, salt, and vanilla.  Mix until incorporated.  Stir in flour a 1/2 cup at a time.  Add pecans and mix well.  Cover with wrap and chill at least one hour.  Preheat oven to 350 degrees.  Roll cookie mix into small balls the size of a walnut.  Place on cookie sheets lined with parchment paper.  Bake 12 minutes.  Don't overbake.  The cookies should be soft, chewy and lightly colored.

Slow Cooked Chicken and Green Chili with Lime Tacos

This is a richly smoky tasting shredded chicken for taco.  It is easy to prepare and worth the 6 hour wait to enjoy.

3 bone-in chicken thighs with skin
3 boneless thick cut chicken breasts
1 Tablespoon smoky paprika
1 Tablespoon garlic powder
1/2 Tablespoon seasoned salt
1/2 tablespoon black pepper
1 package of mild taco seasoning (I use McCormick reduced sodium)
1 16-ounce jar of 505 fire roasted green chili salsa
2 limes, juiced
10-12 small tortilla or taco shells, heated
Suggested toppings:
Shredded lettuce
Taco or Fiesta Blend shredded cheese
Diced tomatoes
Sliced black olives
Sliced red onion or pickled red onion (recipe below)
Cilantro
Sliced avocado
Sour Cream
Green Verde sauce


Rinse and pat dry the chicken.  Mix the paprika, garlic powder, seasoned salt and black pepper.  Sprinkle and rub seasoning mix on both sides of meat. Place seasoned chicken in a crock pot that has been sprayed with cooking spray.Sprinkle pack of taco seasoning on top of chicken and then pour jar of green salsa on top.  Cook on low for 6 hours.  Stir every 2 hours.  When done,  remove skin and bones from thighs.  (I use the whole thigh because the skin and bone add flavor.)  Shred  chicken on a platter and sprinkle with lime juice.  Return to crock pot and mix chicken with the remaining juices in the pot.  Serve on tortilla shells or in taco shells.  Add your preferred toppings.

Pickled Red Onions
1 medium red onion, peeled and thinly sliced and rings separated
1/2 cup apple cider vinegar
1 cup warm water
2 Tablespoons sugar
1 dash of salt
1 dash of pepper

Put onions slices in a bowl with a tight lid or mason jar.  In a 2 cup measuring cup, mix all other ingredients and stir well.  Pour mixture over onions.  Put on lid and lightly shake.  Refrigerate for at least 2 hours.  Over night is better!  (Picked onions will last at two weeks in the fridge.)

Kay's Simple Pork Stir Fry

Stir fry dishes are so tasty and generally are very healthy.  Here is my pork stir fry recipe.  You could use chicken or beef if you prefer.  Just change out the gravy mix to match your meat choice.

2 pounds of thin, boneless center cut pork chops (slightly frozen makes it easier to

cut)

2 Tablespoons olive oil

1 medium onion chopped

2 Tablespoons prepared minced garlic

2 packs of pork gravy mix (I use McCormick)

2 1/4 cup water

3-4 Tablespoons soy sauce

3-4 Tablespoons dark brown sugar

1  20-ounce bag of frozen stir fry vegetables (I use one that contains broccoli,

    Italian green beans, carrots, baby corn cobs, water chestnuts, and red peppers)
1  4 ounce can of sliced mushrooms, drained (optional)

Seasoned salt

Pepper

Garlic powder

Season pork chops with seasoned salt, pepper and garlic powder.  Slice chops into ½ inch strips.  In a deep skillet, heat olive oil and lightly sauté onions for 2-3 minutes or until slightly transparent.  Add pork and cook, stirring frequently, for 3 minutes.  In a large bowl, whisk together gravy dry mix, water, soy sauce, brown sugar, and minced garlic.  Pour over pork and onions and bring to boil.  Reduce heat, cover and let simmer for 8-10 minutes. Pour in frozen vegetables and mushrooms and continue to cook for 17-20 minutes.  Stir frequently and avoid letting vegetables get soft.  Serve over rice and enjoy. 

Old Fashioned Southern Summer Squash Pudding

My grandmother and mother would always make squash pudding in the summer.  It was delicious and I loved eating a bowl full.  Unfortunately, I didn't get their recipes, but I found several online that I think, based on their ingredients and tastes, are similar to theirs.  I worked through a few and combined some elements and have this recipe to share with you.  It is simple, delectable, and comforting.  Perfect for those extra yellow summer squash from the garden.  You can also use white squash too. 

4 medium yellow squash or 5 medium white sauce.
3/4 stick butter, softened at room temperature
1 cup granulated sugar
2 Tablespoons vanilla extract

½ teaspoon ground nutmeg
3/4 cup all-purpose flour
4 eggs, lightly beaten
12 oz. can evaporated milk

Wash and slice squash into thin rounds. If the squash have large seeds, you will want to remove them, but it is not necessary. Place in a large sauce pot and cover with water and a dash of salt.  Boil for 10-15 minutes. You want the squash to be very soft.  Drain well.

Preheat oven to 350 degrees

In a large, deep mixing bowl, puree cooked squash.  Slice softened butter into about 10 slices (this will help butter to blend well).  Add sliced butter, sugar and beaten eggs. Mix for about 2 minutes.  Add flour, nutmeg, vanilla and milk.  Continue to mix until well blended.   Pour into greased 9x13 pan.  Bake for 1 hour.  Insert knife in middle to check for doneness. Knife should come out clean if done.  Once done, remove from oven and let cool.  Serve with whipped cream or cool whip on top and a dash of nutmeg.

Refrigerate leftovers.

Peanut Butter and Banana Cake with Chocolate Frosting

I wish I could claim this cake as my own, but I found it online and I can't remember where!  The frosting is another recipe I got from a friend years and years ago.  I just put the cake with the frosting and call it mine and DELICIOUS!

CAKE:

1 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

½  cup buttermilk (or just regular milk with a splash of vinegar)

3 medium very ripe bananas, mashed

½   cup peanut butter

2 cups flour

1 ½ teaspoons baking soda

½  teaspoon cinnamon

¼  teaspoon salt

1 cup semi-sweet dark chocolate chip morsels

Preheat oven to 350 degrees. In the large bowl , beat together the sugar and butter until light and fluffy. Beat in eggs, vanilla, peanut butter.

In a separate bowl (or your mixing cup if you don’t want to dirty another bowl), combine the flour, baking soda, cinnamon, and salt.

Add flour and buttermilk alternately to the batter. Stir in bananas. When well-blended, stir in chocolate chips. 

Pour batter into a greased 9×13 pan and bake for 30-35 minutes or until a tester comes out clean.

FROSTING:

⅓ cup milk

⅓ cup butter

1¼ cups sugar

1 teaspoon vanilla

1 cup semi-sweet dark chocolate chip morsels

Combine butter, milk and sugar in a small saucepan. Bring to a boil over medium high heat and let boil for 45 seconds. Remove from heat and whisk in vanilla & chocolate chips until smooth and shiny.  Immediately pour over cooled cake.  (This is great over brownies too!) Let cool completely to set. 

Sprinkle chopped peanuts or chopped banana chips on top of cake before serving