This BBQ Sauce is by far the quickest, easiest and cheapest I have ever tried. It taste good too!! Great fix in a pinch or to make and add in store bought to make what you have go farther.
Quick BBQ Sauce
¼ Cup Molasses
1/3 Cup Cider Vinegar
1 Cup Brown Sugar
¾ Cup Dijon Mustard
1 ½ Tbsp Dry Mustard
Mix all ingredients and use or jar and store
Wednesday, March 18, 2009
Chicken Cordon Blue
This recipe is not my typical easy or cheap, but it is so very good!! My family loves it, but due to cost (mainly due to the chicken breast) and time, don't get it as often as they would like.
Chicken Cordon Blue
Boneless skinless chicken breast
Bread crumbs
Eggs
Block cheddar cheese
Block Swiss or Monterrey Jack cheese
Cured ham
Season salt
Pepper
Tooth picks
Heat oven to 375°
Slice cheeses and ham into half inch wide and 2 inch long pieces
Flatten chicken breast on a chopping board (enough to roll 2 small slices of cheese and 2 slices of ham)
Place eggs in large bowl and beat well
Add season salt to chicken breast
Place cheese and ham in middle of chicken breast
Roll chicken so that cheese and ham are centered and not exposed
Secure cordon blue chicken with toothpick
Roll cordon blue chicken in egg
Roll cordon blue chicken in bread crumbs
Lightly brown in pan on stove top under medium heat with small amount of oil
Place in covered baking pan
Bake 45 minutes to 1 hour
Chicken Cordon Blue
Boneless skinless chicken breast
Bread crumbs
Eggs
Block cheddar cheese
Block Swiss or Monterrey Jack cheese
Cured ham
Season salt
Pepper
Tooth picks
Heat oven to 375°
Slice cheeses and ham into half inch wide and 2 inch long pieces
Flatten chicken breast on a chopping board (enough to roll 2 small slices of cheese and 2 slices of ham)
Place eggs in large bowl and beat well
Add season salt to chicken breast
Place cheese and ham in middle of chicken breast
Roll chicken so that cheese and ham are centered and not exposed
Secure cordon blue chicken with toothpick
Roll cordon blue chicken in egg
Roll cordon blue chicken in bread crumbs
Lightly brown in pan on stove top under medium heat with small amount of oil
Place in covered baking pan
Bake 45 minutes to 1 hour
Tuesday, March 17, 2009
Down South Collard Greens
Most people ask me how to make my collard greens. This is more simple then people realize. The key is to not add too much salt or vinegar. Yes, vinegar; it is the key ingredient in collards.
I have more people eat my collards that ''don't eat those things'' then tell me how good they are and wish they would have eaten them long ago than anything.
I hope you enjoy these as much as my family does.
Down South Collard Greens
2 pounds Collards
2-3 pounds neck bones*
Onion (or onion Powder)
Garlic powder
1/4 Cup Vinegar (approx)
1/8 Cup Sugar (approx)
Season salt
Salt
Pepper
1 Stick Butter (approx)
1.) Boil meat until tender (about 30-45 minutes)
2.) Add 1 chopped onion (or onion powder, if real onion is not desired), Pepper, butter, and vinegar
3.) Fill sink with cold water, add cut collards, sprinkle with salt, and wash thoroughly.
4.) Add collards and seasonings (to taste)
5.) Bring to Boil, reduce heat and simmer until tender (approx 4 hours).
BE EASY ON THE SALTS AS NECK BONES AND HAM HOCKS ARE GENERALLY SALTY MEATS.
* can also use smoked turkey, or ham hocks, if desired.
I have more people eat my collards that ''don't eat those things'' then tell me how good they are and wish they would have eaten them long ago than anything.
I hope you enjoy these as much as my family does.
Down South Collard Greens
2 pounds Collards
2-3 pounds neck bones*
Onion (or onion Powder)
Garlic powder
1/4 Cup Vinegar (approx)
1/8 Cup Sugar (approx)
Season salt
Salt
Pepper
1 Stick Butter (approx)
1.) Boil meat until tender (about 30-45 minutes)
2.) Add 1 chopped onion (or onion powder, if real onion is not desired), Pepper, butter, and vinegar
3.) Fill sink with cold water, add cut collards, sprinkle with salt, and wash thoroughly.
4.) Add collards and seasonings (to taste)
5.) Bring to Boil, reduce heat and simmer until tender (approx 4 hours).
BE EASY ON THE SALTS AS NECK BONES AND HAM HOCKS ARE GENERALLY SALTY MEATS.
* can also use smoked turkey, or ham hocks, if desired.
Friday, March 13, 2009
Savory Italian Stew/Soup
This recipe is absolutely delicious. Very simple to make and easy on your budget. I hope you enjoy it as much as my family and I do.
Ingredients:
1 Bag Frozen Veggie Mix
1 Lb Browned Stew meat cut into small cubes*
1 Lb Hamburger or sausage (I use Mild Sausage)
1 Can Tomato Sauce
1 Large Can Diced Tomatoes with Oregano and garlic (Italian Blend)
4 Beef Bullion cubes
2 Bay Leaves
Brown the hamburger or sausage with Italian Seasoning, Onion Powder, Garlic Salt, Salt and Pepper to taste.
Drain Hamburger/Sausage
Brown the Stew meat just as you would for making a traditional stew (do not over brown)
Add Diced Tomato
Add Tomato Sauce
Add Stewed Tomato
Add Beef Bullion
Add 2 Bay leaves
Simmer about one hour and serve.
*Note: to save even more, do not use stew meat. Instead, use hamburger and sausage. Still tastes Great!!
Ingredients:
1 Bag Frozen Veggie Mix
1 Lb Browned Stew meat cut into small cubes*
1 Lb Hamburger or sausage (I use Mild Sausage)
1 Can Tomato Sauce
1 Large Can Diced Tomatoes with Oregano and garlic (Italian Blend)
4 Beef Bullion cubes
2 Bay Leaves
Brown the hamburger or sausage with Italian Seasoning, Onion Powder, Garlic Salt, Salt and Pepper to taste.
Drain Hamburger/Sausage
Brown the Stew meat just as you would for making a traditional stew (do not over brown)
Add Diced Tomato
Add Tomato Sauce
Add Stewed Tomato
Add Beef Bullion
Add 2 Bay leaves
Simmer about one hour and serve.
*Note: to save even more, do not use stew meat. Instead, use hamburger and sausage. Still tastes Great!!
Wednesday, March 11, 2009
How I came to enjoy cooking
I began cooking at the ripe ole' age of 10 for my father, my brother, and myself. My father was a single dad raising two kids on a very limited budget so I had to learn how to feed us, cheaply. Needless to say, we ate a lot of spaghetti, macaroni and cheese, hot dogs, and bologna sandwiches. By the time I was 16, I learned to be creative with foods; giving more options to our dining experience. I taught myself how to add seasonings for taste, how to bake things without turning them into rubber, and how to make the same foods different ways so as not to get bored with them. Now I will admit that I am NO Emeril Lagasse or Rachael Ray by any means, but I can cook up some very tasty meals-CHEAP!
I will start adding recipes that I have created (or modified) daily. If there is a specific recipe that you want, let me know and if I have it I will share it. If I don't have it, I will find it and modify it into a simpler (cheaper) form.
When the time comes for gardening, I will be posting on that as well. I have found a lot of ways to make beautiful flower gardens using minimum cash!
If there are any products or services you wish for me to 'test' out please let me know and I will see what I can do.
Until then leave me comments, Blog away and have fun cooking!
I will start adding recipes that I have created (or modified) daily. If there is a specific recipe that you want, let me know and if I have it I will share it. If I don't have it, I will find it and modify it into a simpler (cheaper) form.
When the time comes for gardening, I will be posting on that as well. I have found a lot of ways to make beautiful flower gardens using minimum cash!
If there are any products or services you wish for me to 'test' out please let me know and I will see what I can do.
Until then leave me comments, Blog away and have fun cooking!
Tuesday, March 10, 2009
Hello to My Hopeful Readers
As you can well tell, I am at the beginning stages of my blogging experience. I am so new that I'm unsure what it truly is I would like to write about. If any of you have ideas on what you would like me to share with you please let me know. My current thoughts are Easy Cooking and/or Easy Beautiful Flower Gardens.
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