Asian Chicken Salad Wonton Nachos

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Nachos are such a great interactive appetizer to serve at parties and they're always a favorite!  Loving Asian flavors, and wanted to shake things up a little, I decided on creating this Asian version for us to enjoy this Holiday season.  These Asian nachos are definitely lighter, but, totally full flavored.  The very first time I served them, they were an immediate hit!  When people assemble their own appetizers it's a great way to get them involved in the party preparations, and it's a terrific way to get conversations started, too.  Not to mention, the host or hostess doesn't have to worry about anything becoming soggy before serving to their special guests. 



You'll need:
1 1/2 cups small diced roasted chicken
24-32 toasted wonton wrappers
8-16 oz. whipped cream cheese
salad:
2- 2 1/2  cups of finely grated green/Napa cabbage
1/3 cup finely grated or julienned carrot
1/4 cup finely grated purple cabbage
2 thinly sliced green onions
2 Tbs. fresh chopped cilantro
dressing:
1/3 cup honey
2 Tbs. soy sauce
2 tsp. toasted sesame seeds
1 tsp. minced dried garlic
1 tsp. minced dried onions
3/4 tsp. ground ginger
1/2 tsp. crushed red pepper flakes [more or less to taste]
toppings:
chopped peanuts
diced green onion
xtra dressing if desired

Preheat the oven to 400 degrees.  Spritz a mini muffin pan with cooking spray and shape the wonton wrappers into the pan pressing gently until flat on the bottom of the pan.  Spritz each lightly with cooking spray and sprinkle with salt.  Bake for 7-8 minutes until lightly toasted, then set aside to cool.


In a small bowl, whisk together the dressing ingredients until combined.  Add to the salad and diced chicken and toss gently until combined.  Set into the fridge to chill for no longer 20-30 minutes so the veggies will still be crunchy.  You can also double the dressing, and serve half on the side for those who would like an extra drizzle on their wonton nachos.


To assemble, start with a dollop of cream cheese, then top with Asian chicken salad, a sprinkle of peanuts and sliced green onions.  For serving, arrange, the wonton wrappers,  chicken salad, chopped peanuts, cream cheese and sliced green onions on a platter and allow each guest to create their own.  [If  pre-esembled  serve immediately]  Yield: 24-32 appetizers



Cook's note:
A pre-packaged Asian Salad Mix found in the produce department is a terrific shortcut for the salad in this dish.

Wendy's Awesome Red Velvet Cookies

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These awesome red velvet cookies were part of our 2012 Community Cookie Swap.  They were submitted by a friend of mine who is a pastry chef, and all around fabulous person.  I've made these cookies myself, and they are quite delicious! 

Ingredients:
1/2 c butter, softened
1/2 c butter flavor shortening, such as Crisco
1 c sugar
1 c brown sugar
2 eggs
2 tsp vanilla
1 Tbsp red food coloring
3 c flour
1/3 c cocoa
2 tsp baking soda
1/2 tsp salt
1 c pecans or walnuts, chopped, optional
FROSTING (OPTIONAL)
1/2 c butter, softened
4 oz cream cheese, softened
1 tsp vanilla
3 c powdered sugar
3-4 Tbsp milk or cream
FOR ROLLING (OPTIONAL)
powdered sugar

Directions:
Cream together butter, shortening, sugars, eggs, vanilla and food coloring. Whisk or sift together flour, cocoa, soda and salt in another bowl. Gradually add to creamed mixture and mix well. Stir in nuts if desired. 1 cup of chocolate or white chocolate chips can be added if desired as well.
Use large cookie scoop or ice cream scoop, place 3" apart on ungreased cookie sheet. Bake at 375 for 12-14 minutes.
*Or if using the powdered sugar, using large scoop, scoop dough, roll into balls, roll in powdered sugar, place on baking sheet, flatten slightly then bake.
Remove from oven allow to cool on pan 2 minutes, then transfer to wire cooling racks to cool completely.
*If using powdered sugar, remove from oven and transfer to cooling racks, sprinkle with more powdered sugar while still warm if desired.
Frosting: Cream butter and cream cheese, add vanilla, powdered sugar and 3T milk and mix until smooth, adding more milk as needed to reach desired consistency. Frost cooled cookies. Enjoy!
These cookies are best when after you frost them, you place into a sealed container and allow to rest for a few hours or overnight.
*Place wax paper between layers if using frosting.
*These cookies are best when stored in the refrigerator, whether frosted or not. The flavor stays fresher longer.

Tex-Mex Black Eyed Peas & Ham

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We really have a lot of time honored New Years Day eating traditions here in the South.  Black eyed peas and greens are standard New Years Day fare.  Usually, the opinion of black eyed peas is split down the middle with people either loving them or disliking them intensely.  I must admit, a plain dish of black eyed peas really won't satisfy my family's taste, so, I began adding some of our favorite Tex-Mex flavors to my black eyed peas, which we truly love.  We're also die hard rice lovers, and for these peas, a scoop of rice is an absolute must!

You'll need:
1 lb. dry black eyed peas rinsed and picked over
10 slices of thick cut bacon cooked and crumbled
1 14.5 oz. can of chili seasoned tomatoes [I used Del Monte Zesty Chil Style]
2 14.5 oz. cans of low sodium chicken broth plus 1/2 cup
1 medium sweet onion finely diced
1/3 cup diced jalapeno or poblano or green pepper
10 oz. cubed fully cooked ham
3 Tbs. bacon drippings
seasonings:
3/4 tsp. seasoned salt [more or less to your taste]
3/4 tsp. ground cumin
1/2 tsp. dark chili powder
1/2 tsp, red pepper flakes
1 tsp. worcestershire sauce
3-4 cloves minced garlic
1 bay leaf
4 Tbs. chopped fresh cilantro
freshly ground black pepper to taste


Place the peas into a colander and rinse well,  remove any debris.  Place into a pot and cover with water and allow to soak on the counter overnight.  Before cooking, drain and rinse well.  On the stove top, in a large pot or dutch oven, cook the bacon until crispy, then remove with a slotted spoon to drain on paper towels.  Remove all but 3 tablespoons of the bacon drippings.  To the pot add the diced green pepper, of your choice, and diced onion.  If, you choose to use a hot pepper, such as a jalapeno,  you may need less than 1/3 cup, use your best judgement and alter the amount to your taste.  Cook until tender, scraping all of the brown bits from the bottom of the pot.  Add the minced garlic and saute for another 1 minute.  Add the diced ham, and saute for 1-2 minutes.


Next, add the rinsed black eyed peas, chicken broth, canned tomatoes, and seasonings to the pot.  Reserve half of the cilantro to stir into the peas at the end of cooking.  Season with black pepper to your taste.  The seasoned salt and pepper can be adjusted again, later.


Simmer  for 1 hour 15 minutes until the peas are tender.  Remove  the bay leaf, then taste and adjust the seasoned salt and pepper if needed.  Simmer an additional 15 minutes without the lid until the liquid becomes a  bit thickened.  Stir in the remaining cilantro just before serving.  Serve with a scoop of rice and garnish with bacon crumbles.  Yield: 8-10 servings


Cook's note:
Quick soak method:  Rinse the black eye peas, and place into a pot.  Cover with water allowing 1 inch over the top.  Bring to a boil on the stove top and boil for 1 minute covered.  Remove from the stove and allow the peas to sit for 1 hour covered.  Rinse, then proceed with the instructions above.
This same method will work with pinto, navy, or butter beans.

Chicory Braised With Sundried Tomatoes & Slivered Garlic

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This recipe was in a book without cover in the play area of my favourite cafe. I had to take a photo in my phone and then improvise as it turned out to be too dark to read. It was not bad but I am sure the original recipe was much better.
4 chicory heads
olive oil
6 garlic cloves, thinly sliced
2 tsp bouillon power dissolved in 250ml water
10 pieces of sundried tomatoes
dried basil
50 g grated parmesan (but I think the original recipe suggested Gruyere)
salt and pepper

Cut the chicory in 4 long quarters but make sure you get rid of any leaves that are not fresh. Heat the olive oil and add the chicory. Fry for a few minutes till brown, toss and add the garlic. Fry for a few more minutes. Add the water with the dissolved powder in and bring to quick boil, then reduce to simmer and cover with the lid. Braise for at least 10 minutes, checking frequently so the ingredients won't burn or dry. Remove the lid and add the sundried tomatoes. Cook for a few minutes and remember to add the basil while stirring.
By the time the dish is cooked there should be at least half of the liquid left. Sprinkle with cheese on top. Serve with bread or rice. Quinoa was not a bad companion either.

Peppermint Mocha Cake

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This cake was truly amazing! The birthday girl for whom I made it said it was the best cake she'd ever eaten. Naturally, I don't have pictures, but the aesthetics of baked goods continue to elude me, so that's probably all for the best. I started with my basic chocolate cake, then dressed it up! I found the mocha flavor to be mild but pleasant. You could certainly increase the amount of instant coffee, or use espresso powder for a more intense flavor.

Peppermint Mocha Cake

1 cup sugar
1 cup brown sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling coffee

Heat oven to 350°. Grease a 9 x 13 baking pan. In a mixing bowl, combine dry ingredients. Add eggs, buttermilk, oil, and vanilla; beat on medium speed until smooth. Stir in coffee. (Batter will be thin.) Pour batter evenly into prepared pan. Bake 35-40 minutes, or until a toothpick inserted near center comes out clean. Cool for about 30 minutes.

Meanwhile, whisk together:

1 packet (3.75 ounce) chocolate fudge pudding mix
2 cups cold milk
3 tablespoons instant coffee
(I mixed the coffee into the milk to dissolve, then added the pudding mix.)

Poke holes (using a wooden spoon handle) all over the cake. Pour the pudding slowly over the cake. Allow it to cool completely, then refrigerate for an hour or so.

Roughly chop up:

18 Hershey's Candy Cane Kisses

After the cake has cooled, sprinkle the kisses over the pudding layer.

Frost the cake with an 8 ounce tub of whipped topping.

Store in the refrigerator.

Gluten-Free Turkey Meatballs

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Gluten-Free Turkey Meatballs

1 to 1 ½ lbs ground turkey(I used a 20 oz package of 97% leanHoneysuckle White ground turkey)2 egg whites½ of a red or green pepper, finelyminced½ medium onion, finely minced¼ tsp each salt, pepper, garlicpowder, onion powder1 Tblsp dry parsley flakes1/4- ½ cup GF bread crumbsCanola oil

1 medium onion, cut in strips1 bell pepper, cut in strips1 clove garlic, chopped1 15 oz can chopped tomatoes1 can water1 Tblsp GF Worcestershire sauce1 envelope Herb ox sodium free beefbouillon

Mix turkey, egg whites, minced onionand pepper, seasonings and bread crumbs. Shape into balls (makesabout 12 large meatballs). Heat a small amount of Canola oil in alarge pan such as a dutch oven. Brown 4 meatballs at a time, removingafter each batch. (At this point you may choose to freezesome of the partially cooked balls for later use. They can be droppedinto sauces and stews and cooked.)When all twelve are browned add theonion and pepper strips, garlic and any more canola oil if needed.Cook until softened and lightly browned. Drain off any fat. Add the meatballs, tomatoes, water,Worchestershire sauce and bouillon. You may substitute GF beef orchicken stock for the water and bouillon.Simmer, covered for about 20 minutes.Uncover and simmer for 10-15 more minutes until the liquid is reducedand the meatballs are cooked through.Serve with pasta or rice. Sprinkle withParmesan cheese if desired.

Make 12 large meatballs

My antique meatball-maker

Antique Grandma Tools

Antique Ricer

I had to show you my antique meatball maker and then I had to bring out some of my favorite old tools. Some belonged to various grandmas and a couple I picked up at antique malls. I have a nut chopper, biscuit cutter, heavy old spoon and my "chopper-dopper". I have a newer plastic version of a chopper-dopper from Pampered Chef that won't harm teflon pans. The ricer is what I use to make mashed potatoes, cauliflower or potato dumplings. These old utensils can't be replaced by new modern ones.The funny story about the meatball maker is that I bought it at an antique mall. The lady said "Oh this must be a melon baller." I said, "No, it's for making meatballs." (Note the hole for excess to squeeze out and the large size.) She was quite amazed that I was going to make something such as a meatball. Homemade? Homemade? She told me she couldn't cook and they recently had a potluck at work and they told her to just bring the deviled eggs. So she boiled some eggs and drew little horns on them. Haha! She really couldn't cook! Did I mention that she was a hoot. You meet some funny people when you are out antiquing and I'm sure I'm one of them!

Gluten-Free Survivalist Dry Storage

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Heat Sealed Dry Goods

I am starting a new category for my blog entitled gluten-free survivalist. Most people are ill prepared for natural disasters and other catastrophes. But celiac people are even more at risk. If the Red Cross came around handing out food would we be able to eat it? Probably not. Many of us mail order food and have limited storage space. Many of our prepared foods and mixes are too expensive to stock up on, even if we had the storage space.

Yesterday my husband and I drove a little further down in Central Illinois to the Arcola/Arthur area, which most people know as Amish Country. There is a great bulk food store that I enjoy called Beachy's that is located on an Amish farm. So I thought I'd show you how I store some of my goods.
Many whole grains will go bad faster and need to be kept in a freezer or refrigerator, but not many of us have space for that. This is my method of storage:

Sterilize canning jars by boiling or running through the dishwasher. Thoroughly dry. Fill with grains, beans, or other dry goods. Place the open jars on a tray in the oven and bake at 250 degrees for one hour. Meanwhile have clean, dry rings set aside and place the lids in a pan of boiling water.
When the hour is up, carefully remove one jar at a time with a potholder. Dry one lid and place it on the jar with a ring and tighten down. Remove one jar at a time and repeat the process.
These foods will keep for a long time in the jars because the heat kills any insect eggs etc and sealing the jars keeps any moisture out. I have heard people say that it keeps for years, but I use mine up in a year and replenish.

NOTE: Placing food in the oven like this is only for dry goods that would normally last on a shelf. It extends the time that they will stay safe. This method CAN NOT be used for canning any other food such as jellies or vegetables which require a boiling water bath or pressure cooker.

Foods that I will use up quickly

What's left of last years beans, cooked and ready to freeze. I can make them into soup, side dishes or salads.

The way I cook my dried beans is called the fast soak method. I cover them with water in a large pot and bring them to a boil. Turn the burner off, cover, and let sit for one hour. Drain and rinse. Cover with fresh water and simmer for one hour.

The other method is to soak over night, drain and rinse the next day and cook, but I think they take longer to cook that way. You can cook them in the crock pot after soaking overnight though.

In case you have wondered why I haven't put any new recipes up lately, scroll down and click on my decorating blog, GlorDecor. I have been putting up 6 trees and making many purses!!

Gluten-Free Cheese Ball

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Gluten-Free Cheese Ball

Gluten-Free Cheese Ball
8 oz box of cream cheese1 stick of butter (½ cup)2 cups of shredded cheddar cheese (about an 8 oz block)½ tsp each garlic powder, onionpowder, dry mustard powder
Blend all ingredients until smooth.Form into 1 or two balls. Roll in chopped walnuts or pecans.Or you may roll it in fresh or driedherbs.

Lay cheese onto parchment or wax paper. Cover with more wax paper (it is sticky) and shape into a ball.

Roll in chopped nuts or herbs. Pick it up and roll it in your hands to shape it nicely. This presses the nuts in also.

Hello blog followers! I have been cooking and decorating for the holidays and I need to get some of these recipes posted. This is one of my favorite holiday stand-bys. I always shape it into two balls because I hate to leave food sit out too long at a party. Also if the first one doesn't get eaten at Christmas I can save it for New Years. I have already made these and have them in my freezer. These also make great gifts! You could easily vary this recipe by adding chopped green peppers, onions, etc. But my family likes it this way. Enjoy!

Gluten-Free Teacake Cookies

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Gluten-Free Teacake Cookies

Gluten-Free Teacake Cookies
1 cup butter ( 2 sticks)½ cup powdered sugar1 ¾ cups rice flour¼ cup sorghum flour½ tsp xanthan gum½ tsp salt1 tsp vanilla
¾ cups chopped nuts (walnuts or pecanswork well)More powdered sugar for rolling.
Blend butter and powdered sugar completely. Add flours (You could just use 2 cups of GF flour blend) , xanthan gum, salt and vanilla, blend. Add chopped nuts. Form dough into balls the size of walnuts. Roll the balls in powdered sugar, place on cookie sheet and bake at 350 degrees for 10-12 minutes or until just starting to show golden edges. Cool completely on tray before removing, or bake on parchment and slide off. Cookies will fall apart if you try to touch them while hot, but firm up when cooled. You can also roll them again in powdered sugar when cooled if desired. These cookies will not work well with margarine.
Last year I posted my delicious GF sugar cookie recipe (look under the heading desserts/cookies). If you didn't make them last year you should try them. They are easier than you would think! I just baked some today but they need to be decorated.

Gluten-Free Thumbprint Cookies

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Gluten-Free Thumbprint Cookies

Gluten-Free Thumbprint Cookies
1 cup butter (2 sticks)¾ cup brown sugar1 egg1 tsp vanilla1 ½ cup rice flour¼ cup Teff flour½ tsp xanthan gum¼ tsp salt
1 egg whitechopped walnuts, at least one cup
Mix butter and sugar at medium speed ofmixer. Add egg and vanilla, blend. Add rice flour, Teff flour,xanthan gum and salt. Blend on low speed. Roll dough into balls thesize of walnuts. In a small bowl beat egg white withfork or whisk until foamy. Place about ½ cup chopped nuts onto asmall plate. Roll balls in egg white and then in nuts. Add more nutsto plate as needed.
Place balls on a cookie sheet and pressdown in the center with your thumb. Bake on a cookie sheet at 350degrees for approximately 12 minutes, or until golden brown. Theseare very delicate when you take them out of the oven. Allow to coolon sheet or bake on parchment and gently slide off. If the center ispuffed up you can GENTLY press down again. When cool add frosting orjam to the center of each cookie.
Decorative Icing:1/4 cup butter2 cups powdered sugar1 tsp vanilla1 Tblsp milk or cream
Cream butter until soft. Alternately add powdered sugar with milk and vanilla and beat until fluffy. May add food coloring if desired.

Wendy's Autumn Pumpkin Cupcakes

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 These delightful Autumn inspired pumpkin cupcakes were created by my friend Wendy. Wendy is a fabulous pastry chef and I invited her to share this recipe on my Facebook wall. The response was so overwhelmingly positive, I decided to add it to my blog archives so it could be referenced again and again. Thanks for sharing, Wendy!
For the cupcakes you'll need
2 c flour
1 t baking powder
2 t baking soda
1 t salt
2 t pumpkin pie spice
4 eggs
2 c sugar
1 t vanilla
¾ c vegetable oil
1 – 15 oz can 100% pumpkin
Preheat oven to 350 and line cupcake pans with liners. Makes about 20.
Sift together flour, baking powder, baking soda, salt, spice and set aside.
In a large mixing bowl, combine eggs, sugar, oil, pumpkin and mix well.
Add wet ingredients to dry, mix well, being careful not to over mix.
Fill liners ¾ full, bake at 350 for 17-20 minutes. Or until, top springs back when touched. 
Cool in pans 10 minutes, and then remove to racks to cool completely.
When cooled completely, you can frost with whipped cream or cream cheese icing…I personally like to drape them in the cream cheese icing! Then drizzle with caramel sauce.  
Cream Cheese Frosting
8 oz cream cheese
8 oz butter
1 t vanilla
1 t lemon juice
3 c powdered sugar

 In a large mixing bowl, cream together cream cheese and butter until smooth and creamy, 2-3 minutes. Scraping bowl as necessary, add vanilla and lemon juice, mixing well. Add powdered sugar and beat until very smooth, creamy and fluffy, 2-3 minutes.

Caramel Sauce
½ c butter
1 c brown sugar
¾ c heavy cream
¼ t salt
1 t vanilla

 Melt butter in a saucepan over medium heat, add sugar stir until blended, whisk in cream and salt. Bring to a gentle boil and cook 5 minutes, boiling gently and whisking occasionally. Remove from heat and stir in vanilla. Allow to cool then store in air tight container in refrigerator. I use a squirt bottle (like the type ketchup or BBQ sauce comes in at a restaurant) This can be made a couples days in advance, just pop in microwave to warm just enough to drizzle. Microwave at 15 second intervals.

Logan's Sweet Sausage Fried Potato Hash

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This is another Logan's special from my foodie sister, Sherri.  This quick and easy dish is packed with flavor and down home goodness!  Sherri can turn the most ordinary ingredients into a masterpiece stovetop meal in a snap. This sweet sausage fried potato hash could be served for breakfast or dinner with scrambled eggs or a frittata. No fuss, equals less stress and lots of smiles!

You'll need:
1/4 cup extra virgin olive oil
1/2 pkg Johnsonville brown sugar honey sausage, cut in bite size pieces
2 cups parboiled potatoes, cut in bite size pieces...2 Tbs. Italian parsley,chopped
1 small onion, chopped
1/4 cup red pepper, chopped
2 garlic cloves, grated
1 Tbsp all purpose Greek seasoning [more or less to taste]

Add 2 Tbsp olive oil to a large skillet and fry sausage until golden brown. Remove sausage from skillet.

Add remaining olive oil to skillet. Saute onion, peppers and garlic for a minute or so. Add potatoes, parsley and seasoning to skillet. Fry for 2 minutes flip and fry. Add sausage back to skillet. Continue to fry until potatoes are golden brown and tender.

Kickin' Sausage & Cheddar Cheese Muffins

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This recipe is one that has evolved in my kitchen after I first saw it in Southern Living several years ago.  The first  time I made these savory muffins, I followed the instructions as described and I thought that they were quite simple to make and tasty.  However, I've tweaked the original recipe and added a few extra ingredients just to personalize it and make it to my family's taste.  By using the fiesta nacho cheese soup in place of plain cheddar cheese soup,  it kicked up the flavors and added an edge, but, they're not overly spicy.  Another way I've made these is to use different types of sausage such as andouille or chorizo or pepper jack cheese in place of the cheddar for a real kick!  I wanted to share them with you,  because they're an interesting way to change up the breakfast menu a little, and I know what a challenge that can be at times!   I've also made these in mini muffin tins and served them as appetizers, and for Holiday brunches and tea parties, too.  They are simply scrumptious, and so easy to prepare.



You'll need:
1 lb. of sausage
3 cups of buttermilk baking mix [like Bisquick]
2 cups shredded sharp cheddar cheese divided
1 10 3/4 oz. can fiesta nacho cheese soup
3/4 cup buttermilk
seasonings:
3 green onions finely chopped
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/4 tsp. onion powder
1/8 tsp. cayenne [optional]

Preheat the oven to 375 degrees and spray 14 regular sized muffin cups with cooking spray.  In a stove top skillet, brown the sausage until no pink remains, then drain any excess fat from the pan.  Set aside to cool.


In a medium mixing bowl, mix together, the baking mix, 1 1/2 cups shredded cheese, crumbled sausage and seasonings.  Mix well.


Whisk together the soup and buttermilk until no lumps are visible.  Add to the dry ingredients.


Mix until thoroughly moistened.  This is quite easy to do by hand.


Divide the mixture evenly among the muffin cups and sprinkle the remaining 1/2 cup of cheese cheese on top. Using a 4 ounce ice cream scoop, I was able to yield 14 muffins. 


Bake for 22-25 minutes until lightly golden.  Serve hot.  Yield: 14  muffins



Original recipe credit: Southern Living  This recipe is adapted from a 2006 Southern Living recipe. 
http://www.myrecipes.com/recipe/sausage-cheese-muffins-10000001553081/

Lynn's Quick and Easy Chimichanga's

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This recipe comes from a foodie friend of mine from the Lone Star state of Texas.  Lynn is an amazing cook, and she can turn leftovers into a delicious and quick "on the go" dish like these chimichanga's.  I invited her to share this recipe on my facebook page, and wanted to add it to my blog archives, too.  Thanks for sharing Lynn!!
 This dish, as with many of my burritos, chimi's, and quesadillas, was inspired by leftover roast and chili. I have cooked roast with this purpose solely in mind, but in my house, leftovers are a blessing. I have three work lunches to make ...daily, and almost nothing goes to waste.
 Amounts will vary depending on how many, or how few you wish to make, but these are the basic ingredients and directions.
 You'll need:
Shredded beef (roast or steak cooked low and slow)
Chili (homemade or store bought)
Cheddar or American Cheese, or your favorite
10-12" flour tortilla
Canola oil (or your favorite frying oil)

If you cook a roast or steak just for this purpose, a crock pot is the best way to go. I will put one or two roasts (or steaks depending on what's on sale) in mine, fill it with water covering the roast, add cumin, garlic and onion, and put on low heat and cook over night. This will also give you a large amount of beef stock-a two for one! If you do cook it over night, you may need to re-season before serving.

Place shredded beef and chili in skillet or pot. You only want enough chili to "coat" the beef, and drain off any excess liquid before combining the two. Mix together well and heat for about 20 minutes to distribute the flavor of the chili to the beef.

Heat the tortillas in the micro for about 1-2 minutes, depending on how many you are using. You want them to be pliable so when you roll them they do not crack or break.

Place cheese in center of tortilla. You can use as much or little as desired. Place about 3 tbs. of chili beef in center. You could always add chopped onions, tomatoes and/or jalapenos at this point. Be sure to leave about 2" on each side of the tortilla so you can fold in the sides.

Fold over both sides and roll the tortilla up. Place seam side down on a tray. Heat about 2" of oil in cast iron or heavy skillet, heat to med. high, or frying temp. Place chimi seam side down in oil and fry for about 1-2 minutes. With tongs, turn over and fry other side. If you don't have enough oil to halfway submerge your chimi, lay on each side to fry.

Serve with red or green salsa, sour cream or additional cheese. These wrap great in foil and are easy to take on the road!

My Mom's No Bake Pumpkin & Sweet Potato Pie

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This is my Mom's recipe and just as the title suggests, it can be used interchangeably between pumpkin or sweet potatoes.  She prepares one of each for the Holidays, and she prefers to use Splenda in place of the sugar, but, the recipe is flexible so, you can use it each way, with or without granulated sugar, successfully.  The only baking you'll need to do,  is to bake the crust, then the custard filling is prepared on the stove top, and poured into the shell to cool.  Top it with a meringue or a dollop of whipped topping to serve.

You'll need:
1 1/2 cups whole milk plus 2 Tbs. flour
1 cup of sugar substitute [like Splenda] or sugar
3 large eggs
1 cup of pureed pumpkin or sweet potatoes
1 Tbs. butter
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
1 tsp. pure vanilla
1 baked deep dish pie shell

Bake the pie shell at 400 degrees for 11-12 minutes, until golden OR per the package directions and cool.  In a mixing bowl, beat together the milk and flour until the flour dissolves.  Add 3 eggs and continue to beat until combined.  Mix together the sugar and seasonings, then add to the wet ingredients, beating until smooth. 

Pour the mixture into a stove top pot and cook over medium heat.  Add the butter and pureed pumpkin or sweet potatoes.  Whisk constantly until thickened to the consistency of a thick pudding [about 4-5 minutes] 

Pour into the baked shell and cool to room temperature then chill in the refrigerator.  These pies may be topped with a meringue or served as is with a dollop of thawed whipped topping.  Yield: 1 pie

 

Logan's Sweet Sausage Fried Potato Hash

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This is another Logan's special from my foodie sister, Sherri.  This quick and easy dish is packed with flavor and down home goodness!  Sherri can turn the most ordinary ingredients into a masterpiece stovetop meal in a snap. This sweet sausage fried potato hash could be served for breakfast or dinner with scrambled eggs or a frittata. No fuss, equals less stress and lots of smiles!

You'll need:
1/4 cup extra virgin olive oil
1/2 pkg Johnsonville brown sugar honey sausage, cut in bite size pieces
2 cups parboiled potatoes, cut in bite size pieces...2 Tbs. Italian parsley,chopped
1 small onion, chopped
1/4 cup red pepper, chopped
2 garlic cloves, grated
1 Tbsp all purpose Greek seasoning [more or less to taste]

Add 2 Tbsp olive oil to a large skillet and fry sausage until golden brown. Remove sausage from skillet.

Add remaining olive oil to skillet. Saute onion, peppers and garlic for a minute or so. Add potatoes, parsley and seasoning to skillet. Fry for 2 minutes flip and fry. Add sausage back to skillet. Continue to fry until potatoes are golden brown and tender.

Kickin' Sausage & Cheddar Cheese Muffins

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This recipe is one that has evolved in my kitchen after I first saw it in Southern Living several years ago.  The first  time I made these savory muffins, I followed the instructions as described and I thought that they were quite simple to make and tasty.  However, I've tweaked the original recipe and added a few extra ingredients just to personalize it and make it to my family's taste.  By using the fiesta nacho cheese soup in place of plain cheddar cheese soup,  it kicked up the flavors and added an edge, but, they're not overly spicy.  Another way I've made these is to use different types of sausage such as andouille or chorizo or pepper jack cheese in place of the cheddar for a real kick!  I wanted to share them with you,  because they're an interesting way to change up the breakfast menu a little, and I know what a challenge that can be at times!   I've also made these in mini muffin tins and served them as appetizers, and for Holiday brunches and tea parties, too.  They are simply scrumptious, and so easy to prepare.



You'll need:
1 lb. of sausage
3 cups of buttermilk baking mix [like Bisquick]
2 cups shredded sharp cheddar cheese divided
1 10 3/4 oz. can fiesta nacho cheese soup
3/4 cup buttermilk
seasonings:
3 green onions finely chopped
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/4 tsp. onion powder
1/8 tsp. cayenne [optional]

Preheat the oven to 375 degrees and spray 14 regular sized muffin cups with cooking spray.  In a stove top skillet, brown the sausage until no pink remains, then drain any excess fat from the pan.  Set aside to cool.


In a medium mixing bowl, mix together, the baking mix, 1 1/2 cups shredded cheese, crumbled sausage and seasonings.  Mix well.


Whisk together the soup and buttermilk until no lumps are visible.  Add to the dry ingredients.


Mix until thoroughly moistened.  This is quite easy to do by hand.


Divide the mixture evenly among the muffin cups and sprinkle the remaining 1/2 cup of cheese cheese on top. Using a 4 ounce ice cream scoop, I was able to yield 14 muffins. 


Bake for 22-25 minutes until lightly golden.  Serve hot.  Yield: 14  muffins



Original recipe credit: Southern Living  This recipe is adapted from a 2006 Southern Living recipe. 
http://www.myrecipes.com/recipe/sausage-cheese-muffins-10000001553081/