Monday, December 22, 2008

Cheese Ball


6 slices of thick pepper jack cheese

3 slices of American cheese

1 8 oz. package of cream cheese

½ cup chopped pecans

2 cups Sharp Cheddar Cheese

4 drops of liquid smoke

Assorted fruits; apples, oranges, pineapples, and grapes

Entertainment crackers


In a mixer cream the cream cheese. Once smooth begin to add pepper jack cheese and blend until well mixed.
Mix in the liquid smoke. (Be careful, to much liquid smoke will make your cheese ball bitter.)
Gradually add in the cheddar cheese then the American, blend until mixture becomes incorporated into a ball.
Turn cheese mixture out onto a flat wax paper covered surface. Form the cheese mixture into a ball. Wet your hands lightly to better handle the molding of the cheese ball.
On, another piece of wax paper sprinkle out all of the nuts. Then gently roll the cheese ball onto the nuts until all nuts adhere to the cheese ball.
On a display plate add cheese ball to the center and arrange fruit and crackers to your liking.

Friday, December 19, 2008

Dutch Oven Series: French Onion Pot Roast


1 5 lb. chuck roast
6 small potatoes
2 carrots
4 ribs celery
2 small onions, quartered
3 cups water
1 envelope of French Onion Soup Mix
1/2 tsp black pepper
1 tbsp onion powder
1 tsp garlic
2 sprigs of Marjoram
1 tbsp of butter
1/4 cup flour
1 tsp Kitchen Bouquet
Non stick cooking spray
Salt to taste


Preheat oven 350 degrees.
Mix French Onion Mix and water together and then set aside.
Peel potatoes and place into a bowl of cold water then set aside.
Clean, peel and cut carrots, celery and onions then set aside in a large bowl.
Rinse roast.

Spray the inside of the Dutch oven with the non stick cooking spray. Then melt the butter in Dutch oven over medium high heat.
Once butter is melted add the roast. Brown the roast on top and bottom, season both sides with black pepper.
Once roast is browned remove from the Dutch oven and place on a clean plate.
Stir the flour into the roast’s drippings until drippings form into pea size balls.
Then stir in onion soup mixture. Continuously stir until drippings dissolve.Stir in remaining seasonings.
Return the roast back into the Dutch oven, and then add all vegetables except for the potatoes. Submerge vegetables and meat in the sauce.
Cover the Dutch oven then place into your oven and cook for 1 hour 45 minutes; periodically checking for liquid levels, roast and vegetable tenderness. Drain water from potatoes and add into the Dutch oven around the roast where the sauce is highest.
Continue to cook roast until it is fork tender.

***If you don’t have a Dutch oven you can use a heavy roasting pan with a lid. If you don’t have a roaster you can use a heavy pan that can go into the oven and top with aluminum foil to keep in moisture. ***

Thursday, December 4, 2008

Sweet Potato Pie


3 large sweet potatoes or
(3 cups mashed sweet potatoes)

1 stick butter

2 eggs

¾ cup sugar

¾ cup evaporated milk

1 tsp vanilla

¼ tsp salt

1 tsp cinnamon

1 tsp nutmeg

2 9-inch pie shells

Preheat oven to 375 degrees.

Pressure Cooker
Peel and slice potatoes into large chunks.
Place potatoes into the pressure cooker and add enough water to cover potatoes.
Place the lid on your pressure cooker and cook potatoes for 5 minutes.
After the 5 minutes is up remove cooker from the heat then run cold water onto the top of cooker.
Remove the lid and smash the potatoes with a heavy wire whisk.

Stove Top:
Add potatoes into a large pot of water and boil until tender or until an inserted fork slides in and out of potatoes easily.
Once potatoes are tender cool then peel and smash with a heavy wire whisk.

Pie Filling:
In a mixer cream butter and sugar together. Mix in the eggs.
Then add mashed sweet potatoes and mix well.
Stir in milk, vanilla and salt and thoroughly mix all ingredients.
Once all ingredients are mixed pour pie filling evenly into both pie shells.
Place into the oven and bake pies for 40 minutes or until a knife inserted into the center comes out clean.

Notes: If using canned sweet potatoes, do not use ones canned in syrup. When using a commercially frozen pie shells, use a 9-inch deep dish shell.

Thanksgiving Turkey


18 lbs. Turkey

3 sprigs of thyme

3 sprigs of sage

3 sprigs of rosemary

1 tbsp black pepper

1 tsp cayenne

1 tbsp tarragon

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp Rotisserie Style Seasoning *Lawry's

1/2 red onions, coarsely chopped

2 ribs celery, coarsely chopped

1 carrot, coarsely chopped

1 stick of butter

turkey baser


Preheat oven to 300 degrees.

Melt butter and stir in black pepper, cayenne pepper, tarragon, onion, garlic, and Rotisserie seasoning making a paste, and then set aside.

Rinse and clean turkey and remove neck and giblets.

Rub paste all over top and bottom of turkey.

Place turkey into roasting pan then into the preheated oven.

Base the entire turkey on every hour with turkey drippings.

Cook turkey until it reaches an internal temperate of 170 to 175 degrees then remove from the oven and let rest for 20 to 25 minutes.

Cook turkey at least for 4 and half hours. Note: if you stuff your turkey with dressing it will take longer to cook.

Wednesday, December 3, 2008



½ cup butter
1 cup white sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
½ cup all – purpose flour
¼ tsp salt
¼ tsp baking powder

3 tbsp butter, softened
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla extract
1 cup confectioners’ sugar



Preheat oven to 350 degrees. Grease and flour an 8 inch square pan.
In a large saucepan, melt ½ cup butter. Remove the butter from heat and let it cool slightly so you won’t cook your eggs. Then stir in sugar, eggs, and 1 teaspoon of vanilla. Beat in 1/3 cup cocoa, ½ cup flour, salt and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.


Combine 3 tbsp butter, 3 tablespoons cocoa, 1 tbsp honey, 1 tsp vanilla, and 1 cup confectioners’ sugar.
Frost the brownies while they are still warm.

*Credit to Angie of

Monday, November 24, 2008

Pork Dijonaise



½ tsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Cajun seasoning

1 tsp salt


1 bottle of Dijonaise mustard

(If you don’t have Dijonaise Mustard use ½ bottle of 12 oz. Stone Ground Mustard.)

¼ tsp Rosemary

¼ tsp onion powder

¼ tsp garlic powder

½ cup brown sugar

¼ cup white wine


Pork Loin
Combine all ingredients for the rub into a small mixing bowl and set aside.
Rinse the pork loin then cover entire pork loin with the rub.
Cook in a 350 degree oven until pork loin reaches an internal temperature of 160 degrees.
Once at 160 degrees remove from oven and let pork loin rest for 15 minutes then slice.

In a medium pan melt butter over medium heat. Then stir in the brown sugar and continue to stir until it becomes bubbly. Stir in the mustard until well incorporated then add remaining ingredients and let simmer until sauce thickens slightly.

Serve over sliced pork loin.

***Use any white wine you would drink, or a Turning Leaf vintage. ***

Saturday, November 22, 2008

Cheesy Potatoe Soup


1 large Onion, diced
3 ribs celery, diced
2 pounds potatoes, peeled, diced
2 carrots, diced
1 quart Chicken Stock
1 pint Heavy cream
6 strips of Bacon, diced
1 teaspoon of black pepper
1 teaspoon of Lawry's seasoning salt
1 tablespoon of onion powder
1 teaspoon of garlic powder
2 tablespoon of roux or as needed
1 bay leaf
***For a Cheesy Potato Soup add 2 cups of shredded Cheddar Cheese***


Peel and dice potatoes.

In a four-quart pot render the fat from bacon.

Then add celery, carrots, onions, saute until soft.

Add chicken stock and all seasonings, let simmer until potatoes are parboiled.

Then add heavy cream.

When potatoes are fork tender add roux to thicken the soup. Add salt to taste.

***Stir in cheese once soup has reached desired thickness. ***

Monday, November 3, 2008

Chicken Alfredo with a Medeterranean Twist


1/2 box of fettuccine noodles
1 pound chicken strips or tenders
3 cups milk
4 tablespoons butter
1/2 cup flour
1/2 cup Parmesan cheese
1 teaspoon white pepper
1/4 cup white wine
1/4 cup heavy cream
1 teaspoon minced garlic
2 tablespoons chicken base
salt and pepper to taste
2 tablespoons butter

Chicken Marinade
1/2 teaspoon basil
1/4 teaspoon garlic
1 tbsp olive oil
1/2 tsp oregano
1 cup diced tomatoes
1/2 cup of olives
You can use any of your favorite vegetables. (Broccoli, California Blend, etc.)

Cook noodles according to box instructions, strain and set aside.
Rinse chicken, add chicken spices and olive into a air-tight container. Cover and shake the bowl to coat chicken with spices and oil. Set aside in refrigerator until ready to use.
In a medium skillet melt butter then gradually stir in flour. Continue to stir until mixture become a paste and golden brown. (Making a roux.)
On medium high heat stir in milk, whip cream, onion powder, garlic, chicken base, white pepper, and wine. Bring to a boil.
Remove from heat and gradually stir in roux. Place back on medium heat and continuously stir until sauce thickens. Once sauce reaches your desired thickness remove from heat. (*Note sauce should be able to coat the back of a spoon.*)
Once removed from the heat stir the cheese into the sauce until well incorporated.
In another skillet melt additional 2 tbsp of butter then add in chicken strips and cook on both sides until golden brown and done.
Remove chicken from skillet onto a plate and set aside.
Add ½ tsp olive into same skillet then add vegetables, oregano and sauté. Then set aside.
In a large bowl add noodles and ladle on enough sauce to coat noodles then place noodles on serving plate.
In the same bowl add chicken and coat with sauce then place on top of noodles.
Arrange vegetables around serving dish then chop fresh parsley for garnishment.
Use any remaining sauce as desired.

Monday, October 27, 2008

Mini Apple Pies


2 level cups all-purpose flour
1 level teaspoons salt
1/4 cup Crisco or vegetable shortening
4 tablespoons butter
8 tablespoons cold water

2 21 oz cans apple pie filling

1 cup granola
2 tablespoons flour
1/4 cup brown sugar
1/4 cup sugar
2 pinches allspice
1/2 tablespoon cinnamon
remaining dough scraps

4 10 oz baking dishes
non stick cooking spray



Spoon flour into measuring cup and level.
Mix flour and salt in a large bowl.
Cut in Crisco and butter using pastry blender (or a heavy wire whip) until all flour is blended and forms pea-sized chunks.
Sprinkle with water, one tablespoon at a time.
Toss lightly with fork until dough will form ball.
Place dough on a large sheet of wax paper and refrigerate for 15 minutes.
Remove dough after 15 minutes and roll into a circle between two sheets of wax paper or without wax paper if dough is sticky.
Place your baking dishes on top of your dough and cut around your dishes edges.
Gently place the dough cut outs into your sprayed baking dishes.
Carefully mold the dough around your dishes.
Evenly pour the pie filling into the 4 dishes and set aside.


In a small bowl mix together, cinnamon, allspice, and both sugars then set aside. (Spice Mixture)
Mix together in a medium sized bowl granola, flour, butter and 2 tbsp of spice mixture.
Carefully top granola mix on top of desired apple pies.


Roll out scrapped dough then cut 1/4 inch strips.
Evenly place 5 strips of the dough onto the pie.
Gently roll back strips 1,3, and 5. Then place strips across the top of strips 2, and 4 until you reach the other side of the pie.
Gently unroll strip 1, 3. and 5 and lay over the newly inserted strip. Either repeat the previous steps for the remaining strips or just add remaining strips along the pie.
Use excess pie dough to form a crusts edges.
Roll and tuck overhanging excess pie dough onto baking dishes lip.
Using your index finger and thumb pinch the edges in together to make ridges.
Sprinkle 1 tbsp of spice mix and a sliver of butter on top of pie.


Bake pies in a 350 degree oven until golden brown or until bubbly.

Dutch Oven Series: Round Steak & Onion Gravy


1 1/2 pounds Beef Round Steak, cut into large pieces, rinsed
2 sprigs marjoram
2 sprigs thyme
1 cup flour
1/8 cup marsala wine
1 large onion, sliced
3 1/4 cups beef stock
1 tablespoon olive oil or as needed
1 tablespoon butter or as needed
1 teaspoon dry beef bouillon base
1 teaspoon minced garlic
1/2 teaspoon Kitchen Bouquet


In a small bowl mix flour, salt, pepper, and beef bouillon then set aside.(Seasoned Flour)
On a plate sprinkle a layer of seasoned flour. Lightly flour steaks on both sides in seasoned flour.
Then set aside.
In a Dutch Oven pan melt butter and olive oil on medium high heat.
Add floured steaks to the pan and sear on both sides until they're lightly browned.
Once browned remove from pan then set aside on a clean plate. (Use additional butter
and olive oil to cook all the steaks.)
Saute garlic, thyme, marjoram sprigs and onions in the pan drippings; then stir in 4 tbsp of seasoned flour.
Continuously stir and cook until flour turns light brown.
Once flour browns stir in beef stock and wine.
Continue to stir sauce until it reduces on medium heat and thickens.
Stir in kitchen bouquet.
Once sauce thickens return steaks to the pan then submerge into the gravy then cover pan with lid.
Place the pan in 350 degree oven and cook until steaks are tender.
Once steaks are tender remove from the oven and serve.

Sunday, October 19, 2008

Dutch Oven Series: Honey Mustard Chicken


1 whole chicken, cut into pieces
3/4 stick butter
3/4 cup honey
1/2 cup Dijon mustard
1/4 cup orange juice
1 1/2 tablespoons dried dill
3 sprigs rosemary
3 sprigs thyme
8 red potato, rinsed
1/4 cup flour
1/4 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
1 large zip lock bag
non stick spray as needed


In a small bowl mix together the flour, salt and pepper then set aside. (seasoned flour)

In a medium size bowl whip together the honey, mustard, and orange juice, then set aside.

Place potatoes in a large bowl. Coat potatoes with a layer of non stick cooking spray then sprinkle with rosemary, and thyme leaves then set aside.

Place chicken inside the zip lock bag then add seasoned flour. Shake bag until chicken is well coated. Then set aside.

On medium high heat melt butter in the dutch oven. Then position chicken inside the Dutch oven skin side down.

Let chicken cook until both sides are browned.

Once chicken is browned pull Dutch oven away from heat. Give the honey mustard sauce a stir then ladle half of the sauce on top of chicken.

Cover Dutch oven with lid then place into a 350 degree oven.

Bake chicken for 10 to 15 minutes then remove Dutch oven from the oven.

Remove the lid then place potatoes around chicken. Ladle the remaining honey mustard sauce on to potatoes and chicken.

Place back into the oven and cook until chicken reaches an internal temperature of 180 degrees.

Remove Dutch oven from the oven then ladle pan drippings over the chicken and potatoes.

Then serve.

Friday, October 17, 2008

Dutch Oven Series: Chili


2 pounds of hamburger
1 onion, diced
1 green pepper, diced small
1 red pepper, diced small
2 pkg. chili mix
2 tablespoons of chili powder
1/4 teaspoon of cumin powder
1 cans of chili beans
1 cans of diced tomatoes
2 cans of tomato sauce
1 cup of Bloemers
1 tablespoon beef base
2 cups of water or more as needed


Saute, onions and peppers.

The add hamburger, occasionally stir and cook until hamburger browns, drain well with a colander.

Add remaining ingredients.

Let simmer for an hour on medium heat and occasionally stir chili.

Serve with cooked spaghetti.

Monday, May 26, 2008

Memorial Day Menu

Baked Beans

2 cans baked beans, drained
1/2 onion, diced small
1/4 bell pepper, diced small
1 slice of bacon cut into thirds
1/4 cup brown sugar
1/2 tbsp mustard
1/2 cup Kraft’s BBQ sauce
1 tbsp molasses

Open baked bean cans then drain the beans in a colander.
In a large mixing bowl add all ingredients and gently mix well.
Add mixture into a sprayed casserole dish.
Cook beans on an open grill occasionally stirring. (Charcoal Grills are My Favorite)
Reduce mixture to an almost syrupy consistency; once the beans reduce by half then remove from the grill.
Remove from heat and serve.
*Can also be done in the oven.

Grilled Ribs Tips

2 pounds rib tips
3 cups of your favorite BBQ sauce or
try Chef Jones's Home-style BBQ Sauce

B. & R. All- purpose Spice Rub
3/4 cup paprika
1/4 cup ground black pepper
1 tsp salt
1/4 cup granulated sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne pepper
1 tsp accent seasoning

Heat your grill with your favorite charcoal. Chef Jones used three types of charcoal; hardwood charcoal, mesquite wood chips, and mesquite charcoal. (Gives food a great woodsy taste)

B. R. All- Purpose Spice Rub
In a medium bowl mix together all ingredients for the B. R. All- purpose Spice Rub
then set aside.

Rinse the ribs in your sink.
After rinsing the ribs sprinkle B. R. All- purpose Spice Rub on both sides of the ribs, coating both sides well.
(Store remaining B. R. All-purpose Spice Rub in a covered container and keep in a cool dry place.)
Once ribs are coated add ribs onto a large pan.
Place your ribs onto your heated grill. Cook ribs until meat is tender and pulls away from the bone.
Flip ribs occasionally for even cooking. Once, your ribs are done cooking remove from grill then place on cutting board.
Cut your ribs into digits between the bone segments.
In a small pot bring your BBQ sauce to a boil. Proceed to dip your rib tips into the sauce then place on a serving plate and serve.

Chef Jones Home-style BBQ Sauce
1 tsp Liquid Smoke
2 1/2 tbsp All Purpose spice rub
3 tbsp Lemon Juice
2 tbsp cornstarch
2 tbsp water
1/4 cup brown sugar
2 tbsp molasses
1/2 cup apple cider vinegar
1/2 tsp chicken base or bouillon
1/4 cup Martell fine Cognac or your choice of bourbon
1/2 cup ketchup
3 tbsp Honey
1 bay leaf
1 sprig of rosemary

In a small bowl mix together the cornstarch and water and then set aside.
In a large pot add all ingredients except for cornstarch/water mixture.
Stir until sauce’s ingredients are incorporated.
Bring the sauce to a boil then gradually stir in cornstarch/water mix.
Let sauce simmer for 5 to 10 minutes.
Then remove from the heat.

Sunday, May 25, 2008

Shish Kabobs


2 chicken breast

1 ½ lbs country style beef or beef cubes

1 Onions, coarsely chopped

1 green bell pepper, coarsely chopped

1/2 large hard tomato

Non- stick spray


Chicken Marinade

1 tbsp Jamaican Jerk Seasoning

1 tbsp Spice Club Chicken Rub

1 tbsp olive oil

Beef Marinade

1/4 tsp Hickory liquid smoke

1 tsp flavor enhancer (accent)

1 tbsp onion powder

1 tbsp garlic powder

4 tbsp Balsamic Vinegar

1 tbsp Fajita Seasoning

1 tsp Marjoram seasoning

1 tbsp Olive Oil

1/4 cup Worcestershire sauce

Rinse all meats.
Chicken: In a large bowl mix all ingredients for chicken marinade then set aside.
Slice chicken breast into medium to large cubes then mix into marinade.
Cover the bowl with plastic wrap then place into refrigerator for 2 hours.
Beef: In a large bowl mix all ingredients for the beef marinade then set aside.
Slice beef into medium to large cubes then add into the marinade.
Cover bowl with plastic wrap then place into the refrigerator for 2 hours.
After removing meats from the refrigerator then begin assembling the shish kabobs.
Start with a meat either chicken or beef, then continue in a sequence of: sliced pepper, sliced onion, meat (opposite of starting meat selection), sliced pepper, sliced onion, mushroom then sliced pepper and sliced onion.
Continue the sequence until you get an inch from the top of the skewer. Top the skewers with the tomato.
Continue this process until you have desired shish kabobs.
Oven Cooking:
If you can't grill shish kabobs then place shish kabobs on a large sprayed baking pan then place in the oven for 25 to 30 minutes or until meats reach an internal temperature of 180 degrees.
If you are grilling then spray the shish kabobs and the grill with non-stick spray.
Flip the shish kabobs on all sides to ensure even cooking. Grill until meat reaches an internal temperature of 180 degrees.
Serve over rice pilaf.

Tuesday, May 20, 2008

Chef Jones Homemade Pizza



1 cup Ms. Cozzi's Spaghetti Sauce
1/2 small onion, diced
2 cups mozzarella cheese
2 tablespoons of Parmesan Cheese
1teaspoon of Basil
desired toppings

Crust Edge Topping
2 tablespoons of melted butter
1 teaspoon of Italian Seasoning
1/2 teaspoon of Parmesan Cheese

The Crust
1 package active dry yeast
1 cup warm water (105 to 115 degrees)
2 1/2 cups all-purpose flour
2 tablespoons olive or vegetable oil
1 teaspoon sugar
1 teaspoon salt
2 1/4 teaspoons cornmeal
Preheat oven 400 degrees.


***Bread Machine instructions***
Dissolve the yeast into the warm water once yeast is dissolved stir in sugar.
Let the yeast set until it creates a foam on top of the water surface(takes 10 to 12 minutes).
Mix all the wet ingredients for the crust into the bread machine first.
Then add the dry ingredients into the bread machine.
Select the dough option on your bread machine and press start.
Once the dough is complete continue with the shaping instructions.
***By Hand Instructions***
In a large bowl add flour, salt, and sugar.
Dissolve yeast into warm water then add to bowl.
Mix ingredients well (don't over work dough).
Form dough into a ball and let rest for 5 minutes.
Once the dough is complete continue with the shaping instructions.
***Shaping Instructions***
Using a floured rolling pin and floured cutting board roll dough into a circle.
(Rotate the cutting board while rolling for a optimum shape).
***Setting the Crust***
On a large round sprayed baking pan add rolled out pizza dough.
Adjust the pizza's dough shape to the pan and form the edges to stand taller the center.
(*Smooth your cupped hands around the edges of pizza dough while
gently bunching the crust edges toward the center.*)
Using a fork lightly prick holes evenly over pizza crust except for the edges.
Place into the oven and bake for 8 minutes only.
Remove the crust from the oven then place crust onto a cutting board sprinkled with cornmeal.
(*If your not using a cooking stone then place crust onto a large round baking pan covered with cornmeal
and continue withe the remaining instructions.)
Reduce the oven temperature to 350 degrees.
***Making the Pizza***
Mix the Butter Crust Edge ingredients together in a small bowl and set aside.
Mix together the Mozzarella cheese, Parmesan Cheese and the basil in a small bowl and set aside.
Base crust's edges with the butter mixture.
Layer the center with the spaghetti sauce then add a thin layer of the cheese mixture.
Top pizza with desired toppings and the rest of the cheese mixture.
Either using a large spatula or a pizza wheel carefully place pizza onto the cooking stone
and bake for 20 to 25 minutes or until edges are gold brown.
Remove the pizza from the oven the slice and serve.

Sunday, February 24, 2008

Chicken & Waffles


B. & R. Wings

2 pounds disjointed wings
2 cups flour
3 tablespoons dry chicken base
2 tablespoons black pepper
3 tablespoons Lawry's seasoning salt
3 tablespoons Louisiana chicken wing seasoning
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 teaspoon thyme

Mix all dry ingredients together.
Find a large container with a lid or a large plastic bag.
Rinse chicken off, do not pat dry.
Put chicken in the flour and shake.
Put floured chicken in the refrigerator for 15 minutes.
Fry chicken at 350 degrees for 15 minutes or until golden brown.


Bisquick Waffle

2 cups Bisquick® baking mix

1 1/3 cups Milk or Butter Milk

2 tablespoons vegetable oil or Butter

1 egg

Mix ingredients until blended.

Pour Batter into center of hot greased waffle iron; close lid.

Bake about 5 minutes or until steaming stops. Carefully remove waffle.

Serve both chicken and waffles on a platter with favorite condiments and enjoy! :-)

Saturday, February 23, 2008

Tuna Noodle Casserole

    4 cans tuna, drained

           2 cups heavy cream
           2 cups milk
           ¼ cup carrots
           ¼ cup peas
           1 cup Parmesan cheese
           1/2 onion, diced
           2 ribs celery, diced
           1 bag egg noodles
           1 teaspoon garlic powder
           1 tablespoon onion powder
           1 teaspoon chicken base
2 tablespoons roux, or as needed
¼ cup roasted peppers, diced
1 can sliced mushrooms
½ cup shredded cheddar cheese
¼ cup white wine
2 green onions, sliced
2 tablespoons butter
¼ teaspoon white pepper
parsley flakes
Cook noodles according to box instructions then set aside.
In a 4 quart pot heat the butter then sauté onions and celery. Once onions turn translucent mix in the chicken base, and then stir in white pepper, onion and garlic powder.
Pour in the milk and mix well. Once milk begins to boil gradually stir in the roux. Let the sauce simmer until it reaches desired thickness.
Stir in the Parmesan cheese then mix in the: peas, carrots, mushrooms, tuna, cheddar cheese then gently stir in the noodles.
Once the noodles have been incorporated add the roasted red peppers.
Pour the tuna noodle casserole into a sprayed casserole dish then evenly spread the casserole into the dish.
Grate fresh Parmesan cheese over the casserole then sprinkle parsley flakes on top of the cheese. Place casserole into a 350 degree oven.
Cook until the casserole turns bubbly and turns light golden brown.

Sunday, February 17, 2008

Surf & Turf

       Sweet & Sour Shrimp Boat
        1/2 pineapple
        1 pound shrimp (16-26)
        2 tablespoons cilantro
        1 teaspoon No Salt Seasoning
        1 tablespoon light brown sugar
        1/4 teaspoon turmeric
        2 teaspoons rice wine vinegar
        1/4 cup Bermuda onion, diced
        1 teaspoon accent seasoning
        2 teaspoons Tracy Byrd Cajun Seasoning
2 tablespoons roasted peppers, diced
1/4 teaspoon ginger
1 teaspoon minced garlic
1 cup pineapple (cut out sections from the boat), cubed
1/2 cup orange juice
1 tablespoon olive oil
1 teaspoon cornstarch
2 teaspoons water
Slice the pineapple into half. Then cut out a flat bed out of the center of the pineapple.
Cube the cut out sections of the pineapple and set aside in a small bowl.
In a small bowl mix together No Salt, turmeric, accent, Tracy Byrd Cajun Seasoning, and ginger and set aside.
In a small bowl mix the cornstarch and water and set aside.
In a large skillet heat the olive oil, onions and minced garlic.
Then add shrimp and cook for a few seconds or until shrimp begin turn pink. Stir in the seasonings mix.
Stir into the skillet the rice wine vinegar, light brown sugar, orange juice, and then the pineapple let the mixture simmer until mixture begins to boil.
Once boiling stir in the cornstarch/water mixture until the sauce reaches your desired thickness.
Mix in the cilantro, and diced peppers. Let simmer until all ingredients are incorporated.
Arrange shrimp and pineapple onto the pineapple boat. Ladle the sauce on top of the shrimp and pineapples.
Beef Brisket
1 large brisket
1 tablespoon onion powder
1 tablespoon garlic powder
2 packages onion soup mix
3 cups water
cracked black pepper to taste
2 carrot, cut 1" slices
1 onion, quartered
1 tablespoon cornstarch
2 tablespoons water
1 can mushroom
1 tablespoon butter
brisket juices
Rinse meat.
Line a large roaster pan with aluminum foil.
In a small bowl add together: onion powder, garlic powder, onion soup mix, and black pepper to form a rub.
Rub the seasoning mix all over the brisket.
Place brisket inside the roaster.
Place the vegetables around the meat.
Carefully pour the water into the pan from the sides. (Careful not to disturb the top of the brisket.)
Cover with lid and place in the oven.
Cook for 2 1/2 hours or 3 hours or until tender, at 350 degrees.
Allow the brisket to rest for 20 minutes before slicing.
In a small skillet heat butter and sauté mushrooms until the are tender. Then set aside.
Drain and strain the brisket juices from the cooked brisket into a 2 quart pot.
In, a small bowl mix together cornstarch / water mixture and set aside.
Bring juices to a boil and then stir in cornstarch/water mixture until gravy thickens.
Stir in sauté mushrooms into the gravy and let simmer for 2 minutes.

Ladle on top of brisket slices and serve.

Monday, February 4, 2008

Stuffed Pork Chops


6 Pork Chops at Least 1-inch thick

1/4 cup celery, diced

1/4 cup onion, diced

2 apples, diced

3 cups bread crumbs

½ teaspoon accent seasoning

1 teaspoon beef base

1 teaspoon chicken base

Ground rosemary to taste

Garlic powder to taste

Black pepper to taste

2 teaspoons chopped parsley

1 tablespoon olive oil

¼ teaspoon Sage

2 tablespoon butter

2 tablespoons flour

Salt to taste

1 cup water

Non- stick spray


Pan drippings

2 cup pork stock

2 tablespoons butter

Remaining seasoned flour mix

2 tablespoons flour

½ teaspoon of accent

¼ teaspoon of rosemary

¼ cup of white wine

¼ teaspoon of sage



In a small bowl mix accent, rosemary, garlic, black pepper, sage and salt and set aside.

Remove 1 tablespoon of the seasoning from the seasoning mix then mix with 2 tablespoons of flour and set aside.

In a small bowl mix together the chicken and beef bases and water together and set aside.

Rinse chops.

Cut a pocket in each of the chops for stuffing.

In a small skillet heat the olive oil and cook the celery and onions until tender. Add diced apples then cover and cook until tender and glazed.

Mix the bread crumbs into the skillet then half of the seasoning mix then the water mixture. The stuffing should have a consistency of thick oatmeal, if needed add more water.

Stuff the stuffing mix into the pockets of the chops. Season chops on both sides with the remaining seasoning. Lightly dust the chops with flour mixture on both sides. (Conserve some of the seasoned flour mix for the gravy.)

In a large skillet heat 2 tablespoons of butter.

Careful sear chops on both sides. Once chops are golden brown remove from the skillet and place on a greased sheet tray and bake in a 350 degree oven.

Cook until internal temp reaches 170 degrees.


In the same skillet the chops were seared in add remaining seasoned flour mix and butter.

Cook drippings on medium high heat until drippings turn brown.

Stir in pork stock and all seasonings.

Once mixture is smooth gradually stir in 2 tablespoon flour until gravy thickens.

Strain gravy through a strainer for a smoother gravy.

Mix in the wine and let simmer for 5 minutes.


Friday, February 1, 2008

B. & R. Wing Ding Platter

B. & R. Wings

2 pounds disjointed wings
2 cups flour
3 tablespoons dry chicken base
2 tablespoons black pepper
3 tablespoons Lawry's seasoning salt
3 tablespoons Louisiana chicken wing seasoning
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 teaspoon thyme

Mix all dry ingredients together.
Find a large container with a lid or a large plastic bag.
Rinse chicken off, do not pat dry.
Put chicken in the flour and shake.
Put floured chicken in the refrigerator for 15 minutes.
Fry chicken at 350 degrees for 15 minutes or until golden brown.
Set aside 1 lbs. of the fried wings for the B. & R. BBQ Wings.

B. & R. BBQ wings


1cup of your favorite BBQ sauce
¼ cup of cognac
¼ cup of honey
1 lbs set aside fried B. & R. Wings

Instructions :
In a small sauce pan add the BBQ sauce, cognac,honey and let simmer for 5 minutes.
In a large bowl add the fried wings then cover with reduced BBQ sauce. Evenly coat the chicken with the BBQ sauce.

B. & R. Louisville Wings

1 pound chicken wing, disjointed
2 tablespoon of Louisiana Wing seasoning
1 tablespoon accent seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning
1 teaspoon chili powder
1 teaspoon red pepper
2 tablespoon flour
1 tablespoon cornstarch
1/2 cup Louisiana Wildly Wicked Wing sauce or your favorite hot sauce
1 tablespoon honey
1 tablespoon butter
non stick spray

In a small bowl mix together all seasonings except for the hot sauce and non stick spray and set aside.
Place chicken inside a large container with a lid and then add a generous amount of the mixed seasonings.
Place wings into container and shake well.
Remove the chicken from the container and place on a baking pan.
Spray the chicken with the non stick cooking spray.
Place chicken in the oven and cook at 400 degrees for 15 to 20 minutes or until done.
Once the chicken finishes cooking remove chicken from the baking pan and add to a large mixing bowl.
Pour the hot sauce over the chicken and stir gently until chicken is well coated with hot sauce.
Place back inside the oven and cook until hot sauce is dry on chicken.

Thursday, January 31, 2008

Chicken Fajitas


2 tablespoons fajitas seasoning mix
1/2 of a limes juice
3 tablespoons canola oil
3 tablespoons tequila

2 large chicken breasts, sliced into lengthwise strips
1/2 red bell pepper, sliced into strips
1/2 yellow bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 onions , sliced into strips
Non stick cooking spray
In a air tight container mix together marinade's ingredients, then add chicken strips and marinade overnight.
Coat a large skillet with the non stick cooking spray and heat the skillet.
Cook vegetables until they begin to wilt. Then remove from the heat and set aside.
In another sprayed skillet cook chicken until chicken is done.
In a large bowl mix together chicken and vegetables.
Serve chicken and vegetables on a flour tortilla with your favorite toppings.

Fried Bread Nuggets


4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups water
2 cups canola oil

Nugget Topping
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup granulated sugar

1/4 teaspoon vanilla extract
1/2 cup confectioner's sugar
2 teaspoons milk

Nugget Topping
Mix together the nutmeg, cinnamon, and granulated sugar together in a small bowl and set aside.

In a small bowl mix together the vanilla extract, confectioner's sugar and milk then set aside.
Fried Bread Nuggets
In a large bowl whisk together the flour, the baking powder, and the salt, stir in the water and knead the mixture on a floured surface unitl it forms a soft but not sticky dough.
Let the dough sit, covered with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and form and stretch them into 1/4 inch thick rounds.
Poke a hole with a finger through the center of each round so that the breads will fry evenly.
In a deep fryer or large heavy skillet heat the canolia oil over moderately high heat until it reaches 350 degrees. Drops the rounds a small amount at a time into the hot oil.
Cook for 2 minutes on each side or until they are golden brown.
Transfer the breads onto a paper towelled plate or onto a rack to drain.
While still hot drizzle the nugget topping and icing onto the nuggets.

Taco Salad


Fried Bread
4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups water
2 cups canola oil

Taco Salad
1 pound ground hamburger
1 package Taco seasoning mix
1/2 onion , diced
1/2 tomatoe, diced
1 cup shredded American cheese
1 cup lettuce, chopped fine
sour cream to taste
salsa to taste
guacamole to taste
refried beans to taste

B. & R. tortilla chips to taste


Fried Bread
In a large bowl whisk together the flour, the baking powder, and the salt, stir in the water and knead the mixture on a floured surface until it forms a soft but not sticky dough.
Let the dough sit, covered with a kitchen towel, for 15 minutes.
Cut dough into four sections. Roll out sections on a floured surface into medium sized circles.
In a deep fryer or large heavy skillet heat the canola oil over moderately high heat until it reaches 350 degrees.
Drops the rolled out dough into the oil and let cook until both sides reach golden brown.
Drain bread on a paper towel covered plate or on a rack.

Taco Salad
Brown hamburger then drain. Follow the Taco seasoning package instructions then set aside taco meat.
Layer the refried beans, taco meat, onions, tomatoes, and lettuce on top of the fried bread.
Top with the sour cream, guacamole, salsa and cheese.

Serve with B. & R. tortilla chips.

Nacho Platter

Cheese Sauce
8 ounces Velveeta cheese, melted
1/4 teaspoon cumin powder
2 tablespoons of your favorite salsa

B. & R. Tortilla Chips
5 small corn tortillas
2 cups canola oil
Mexican seasoning to taste

1 cup of your favorite salsa

Cheese Sauce
Mix together melted Velveeta cheese, salsa, and cumin powder then set aside.

B. & R. Tortilla Chips
Cut corn tortillas into triangles.
In a large skillet or in a deep fryer heat canola oil until it reaches 350 degrees.
Drop the triangles into the oil and cook until they turn golden brown.
Once golden brown remove from oil and drain on a paper towel covered plate or a rack.
While still hot sprinkle on Mexican seasoning to taste.

Add salsa and cheese sauce into two bowls and spread chips around the bowls with your favorite toppings.
(Toppings included in the picture: sliced green onions and cilantro.)

Tuesday, January 29, 2008

Crock - Pot Beef Stew

2 pounds stewing meat
2 tablespoons Wondra® Quick-mixing flour, gravy
6 peppercorns
2 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons beef bouillon
1 tablespoon soul seasoning
1 package onion soup mix
1 teaspoon accent® seasoning/ MSG
2 carrots -- cut in 1/2" pieces
3 ribs celery -- cut in 1/2" pieces
2 onions -- cut in 1/2" pieces
Kosher salt -- to taste
1 quart water
Kitchen bouquet, browning seasoning (do not add until stew is complete) -- if desired
24hrs before cooking, coat stewing meat in the onion soup mix in a air tight container and place in refrigerator for 24hrs.
Add all ingredients into the crock - pot and set on high for 4hrs. of cooking or on low for 8hrs of cooking.
If desired thickness in stew isn't reach then add the 2 tbsp. cornstarch and 2 tbsp. water.
*For a darker looking beef stew add Kitchen Bouquet.
Remove bay leaves, serve!


Bacon Wrapped Shrimp
2 slices of bacon
6 uncooked shrimp
6 water chestnuts
6 toothpicks
Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut and shrimp.
Using the toothpick roll the bacon over the water chestnut and shrimp. Use the toothpick to secure the bacon.
Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and pat dry then serve.
Bacon Wrapped Scallops Ingredients:
2 slices of bacon
6 uncooked scallops
6 toothpicks
Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip add the scallop. Using the toothpick roll the bacon over the scallop. Use the toothpick to secure the bacon. Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and pat dry then serve.
Stuffed Mushrooms
8 capped mushrooms
½ lb. Italian sausage
2 tbsp Worcestershire Sauce
½ tsp Tabasco Sauce
½ tsp Accent or chicken base
In a medium size bowl mix together Worcestershire sauce, Tabasco sauce, Accent or Chicken base. Gently coat the mushroom caps in the mixture. Place mushrooms on a baking pan. Roll sausages into little balls in your hands then add to mushroom caps. Smooth down the edges to seal the sausage and mushroom together. Place into an oven at 350 degrees and cook for 35 minutes or until done. Remove the appetizers from the oven and pat dry then serve.

Spicy Fried Chicken

2 T powdered chicken bouillon
2 t Tabasco sauce
½ t leaf thyme
2 T Cajun seasoning
2 T ground cayenne pepper
2 T Accent or MSG
2 T onion powder
1 T garlic powder
1 T Lawry's seasoned salt
1 t white pepper
1 quart of water

Mix All Ingredients Together, Place Cut Chicken Pieces in Brine In A Air Tight Container, Store In The Coldest Area Of Your Refrigerator For 24 Hours!!

2 1/2 cups of all purpose flour
1 t black pepper
1 T Accent
1 t garlic powder
Kosher Salt To Taste

Cooking Instructions:
After 24hrs. drain the brine off the chicken.
(Do not pat dry)
Drench chicken in flour, shake off excess, place on a plate then set in the refrigerator for 20 minutes.
Remove chicken after 20 minutes; recoat the chicken in seasoned flour and shake off excess.
Add chicken to a 330 degree deep fryer for 17 minutes or until chicken reaches an internal temperature of 180 degrees.
Once chicken is done place on a rack or on paper towel to drain.

Chicken & Tarragon Rice

4 small Chicken breast
4 legs
2 packages chicken gravy mix
4 cups water
1/4 cup sherry or marsala wine
1/4 teaspoon thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon tarragon
1/4 teaspoon cayenne pepper
1 1/4 cups rice uncooked
1/4 teaspoon poultry seasoning
1 bay leaf
1 tablespoon chicken bouillon
1 teaspoon celery salt
1 teaspoon accent
1 teaspoon parsley
1/4 teaspoon black pepper
1 rib celery -- diced fine
1/2 medium onion -- diced fine
non stick spray

Rinse the chicken.
Coat a a large casserole dish with non stick spray.
Spread the rice on the bottom of the casserole dish.
Place the chicken evenly apart on top of the rice.
In a large bowl mix together all other ingredients. (This mixture is your base.)
Cover 3/4 of the chicken with the base.( Reserve 1 1/2 cups of base for gravy)
Wrap casserole dish with plastic wrap then foil wrap
Cook in a 350 degree oven until chicken reaches an internal temperature of 180 degrees.
Half way into the cooking process, remove the wraps so chicken will brown, place back into the oven until the chicken has an internal temperature of 180 degrees.
Strain base, use cornstarch or rux to thicken the gravy to desired thickness.
Ladle gravy on top of the chicken once the chicken is done.

Turkey Noodle Soup

1 large turkey -- meat removed
3 carrots -- diced
2 large onions -- diced
6 ribs celery -- diced
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 teaspoon accent® seasoning
3 tablespoon chicken base
2 tablespoon turkey gravy sauce
1 teaspoon poultry seasoning
1 teaspoon tarragon
1 gallon water
3 tablespoons cornstarch
2 1/2 cups wide egg noodles

Use Left Over Turkey for this soup or Turkey Legs even Wings will do.
In a large stock pot add turkey parts and water.
Bring water and turkey to an rolling boil and cook until liquid reduces by half.
Using a skimmer remove all turkey parts from the soup and set aside to cool.
Once turkey parts are cooled; pick all meat from their bones and set aside in a bowl.
Using a colander strain remaining liquid into a smaller stock pot.
Add remaining ingredients into the strained soup except for cornstarch, noodles, and picked meat.
Bring soup to a slow simmer.
Mix cornstarch and 4 tablespoons of water in a small mixing bowl and set aside.
When vegetables become tender add cornstarch mixture, to thicken the soup.
Add noodles and when noodles are 3/4 done add pulled turkey meat to soup.
Then serve.

Turkey Tetrazzini

1 can mushroom
1/2 cup flour
2 cups chicken stock
1/4 teaspoon black pepper
3 tablespoons butter
1 small onion -- diced fine
1 rib celery -- diced fine
2 cups cooked spaghetti
2 cups cooked turkey -- chopped
1 tablespoon pimiento
3/4 cup Parmesan cheese
1/4 teaspoon poultry seasoning
3/4 cup milk
1 tablespoon onion powder
1 teaspoon minced garlic
shredded cheddar cheese, to taste
parsley, to taste
salt to taste

In a large pot melt the butter and saute the onions, garlic and celery.
Once onions and celery turn translucent stir in the flour.
Stir in the chicken stock to make a medium veloute sauce. (A veloute sauce is a sauce made by using roux and chicken stock.)
Once the sauce reaches a medium thickness stir in the milk then add the remaining ingredients, except for the cheddar cheese.
Spray a casserole dish with non-stick cooking spray, then add mixture into the dish.
Place the dish into a 350 degree oven until casserole starts to bubble, then remove from oven and top with the cheddar cheese.
Place the dish back into the oven and bake until cheese is melted.
Remove dish from the oven and let rest for 10 minutes.