Thursday, July 31, 2014

Fluffy Week End Morning Omelet

For the omelet:
4 eggs, beaten with a fork
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon restaurant grind pepper
2 tablespoons half and half or heavy cream

Whisk all ingredients together in a bowl.

A handful of cherry, pear or chopped tomatoes
2 tablespoon olive oil or butter, sliced or minced
2 tablespoons red bell pepper or sweet pepper, sliced or minced
2 tablespoon green bell pepper, sliced or minced
2 tablespoons yellow sweet pepper or orange
1/4 cup white onion, minced or leeks, minced or thinly sliced
1/4 cup mushrooms of choice, minced or diced
fresh herbs or chives

Garnish with chives or fresh herbs.

In a skillet, add butter ot oil and fry all veggies until tender. remove from pan and set aside.
Add more butter or oil and pour 1/2 egg custard mixture. Pull sides toward middle as egg cooks until omelet starts to firm up into a disk. Add 1/2 of the veggie filling to one side of the omelet and fold in half using a spatula. Allow to set, but do not over cook egg. Remove from skillet and plate. Cook the next omelet and garnish with herbs and plates with strawberries and blueberries and fresh salad if desired.

Wednesday, July 30, 2014

Kit's Homemade Fish Sticks

Put your tongue back in you mouth because these can be done before you know it. Crunchy delicious fish sticks or filets and fries. Tangy hot tarter sauce and you've got a meal that's satisfying and good.

1 pound of cod, halibut or tilapia fillets
1 cup flour
3 large eggs
1 1/2 cup panko bread crumbs
1 teaspoon old bay seasoning
1 teaspoon crushed red pepper
1 teaspoon kosher salt

Rinse fish and cut into desired shape, such as sticks, about 4 inches in length or filet pieces, larger squares about 3 inches by 4 inches or so.

Add the flour to a medium bowl. In another medium bowl, crack in the eggs and beat.  Combine the panko bread crumbs, old bay seasoning, crushed red pepper and salt and add to a plate.

Dredge and cover evenly the cod pieces in the flour. Shake off any excess. Dip the fish pieces in the beaten egg and then roll them around in the panko mixture. Transfer the pieces to a baking sheet. If frying the fish, I suggest freezing the sticks or filets on a paper towel and paper plate and 1 gallon bag until frozen solid. Then fry in hot oil in a deep fryer or skillet just as you would frozen from the store. This will prevent the fish from falling apart in the hot oil. To test the oil add a bread crumb to hot oil. If it sizzles and browns then the oil is hot enough. Fry until brown and drain on paper towels.

If you are baking the fish, preheat oven to 450 F. Place fish sticks on a sprayed baking sheet and bake for about 20 minutes or until golden brown. Be sure to keep an eye on them as every oven is different.

Jalapeno Tartar Sauce

1/2 cup mayonnaise
3 tablespoons pickled jalapeƱo, large mince
3 tablespoons onion, minced
2 tablespoon dill pickle relish
1/2 teaspoon fresh dill, chopped
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon tarter

Add all ingredients to a small bowl and stir.

Thursday, May 29, 2014

Shrimp & Chicken Gumbo Kit's Way : )

In Honor of Fat Tuesday today, I made Gumbo for dinner. I have to admit it's been a while since I last made it, so it took me  a minute to gather my thoughts. It didn't take long for it all to come flying right back to memory and soon we had a luscious Louisiana favorite on the table. It had been so long that my Cajun seasoning had turned to stone and I was left to my own devices as far as spices went. All and all it was a hit and super comforting on this cold and rainy day. Caz hates okra, but he did indulge me by trying it my way...crunchy and fried as a topping instead of slimming the inside of the dish. Give this deliciousness a try.

1 1/2 pounds chicken legs and thighs

1/2 pound breakfast sausage
1 green bell pepper, chopped
1 onion, chopped
3 to 4 celery ribs with tops, diced
4 cloves garlic, minced
1/4 cup bacon grease or cooking oil for rue, plus extra for cooking vegetables
1/4 cup flour
5 to 6 cups chicken broth
1 14 ounce can crushed tomatoes
3 tablespoons Worcestershire sauce
3 bay leaves
3 tablespoons cornstarch for thickening if necessary
1 pound shrimp, peeled and tails removed

1 cup white rice 
2 cups frozen breaded okra

1 teaspoon salt or to taste
1 teaspoon black pepper
1 teaspoon thyme
1 tablespoon paprika
2 tablespoon cayenne pepper
1 tablespoon Old Bay seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried parsley

In heavy bottom stock pot or dutch oven, poach chicken until thoroughly  cooked, about half an hour or so. When chicken is done, cool, remove from the bone and discard bones. Chop in bite size pieces. Set aside. Remove and save chicken broth in a bowl. This will be your stock.

In the same pot that is now empty, add sausage to pot and brown. If necessary add a few tablespoons bacon grease or oil and turn heat to medium high. Add bell pepper, onion, celery and garlic. Cook until onion and bell pepper is tender and garlic is fragrant, stirring as needed. Turn off heat while you make the rue.

In a skillet on medium high heat, add the bacon grease or oil and whisk as you slowly add the flour. Cook flour mixture until the color becomes a light reddish brown. This may take a few minutes, but do not turn up heat. The flour needs this time to cook the floury taste out and the rue will only burn. When rue is finished cooking, stir into the vegetable mixture. Don't return the pot to the heat at this point. 

In a medium bowl mix all the herbs and spices and add the contents of the bowl to the pot. Add the chicken, broth, tomatoes, Worcestershire sauce, and the bay leaves to the pot. Return to medium low heat and allow to thicken. If mixture does not thicken to the right consistency, them mix cornstarch with enough water to make a loose paste and add to hot ingredients in pot. 

Add shrimp in at the last and continue cooking for 3 to 4 minutes on low heat.
Add rice to a pot with 2 cups boiling salted (1/4 teaspoon salt) water. Bring to a boil again and turn heat to simmer. Cover and set timer for 20 minutes. Rice will be perfect and fluffy.
Deep fry breaded okra in a pot of oil on medium high heat until crispy. Drain on paper towels.

To plate, add rice to a bowl or plate and top with gumbo. Top with crispy fried okra. Enjoy!

Monday, April 14, 2014


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Thursday, February 6, 2014

Mama's (Feed A Big Family) Goulash

11/2 pounds Ground Beef
8 ounces elbow macaroni
1 large onion, chopped
1 green bell pepper, chopped
3 garlic cloves, chopped
3 teaspoons Hungarian paprika
1 tablespoon cumin
I tablespoon sugar
1 14 1/2 ounce cab diced or stewed tomatoes
1 15 ounce can tomato sauce
1 cup beef broth
8 ounces elbow macaroni
salt and pepper to taste

In a frying pan, cook diced bacon until crisp.  In the meantime cook macaroni according to package directions, drain and set aside. Once bacon is cooked, pour off excess fat, turn heat to medium and add chopped onion and bell pepper. Cook until tender. Add garlic and cook 2 to 3 minutes. Add seasonings and sugar, tomatoes, tomato sauce, and broth. Stir and simmer on low for 25 minutes on low. Taste for seasoning and add accordingly. Serve with salad if desired.

Wednesday, February 5, 2014

Ravioli Bake

So when is Italian NOT a good idea. Oh, that would be NEVER. This baked ravioli and meat sauce is so simple and delicious, you'll want to add it to your monthly menu  now. It's a hit with the kids and the grown ups and add a salad and simple dessert and you've got dinner in a flash. Hot, quick, scrumptious. These are the keys to a happy family. Try it tonight!
1 lb ground beef, sweet Italian sausage or pepperoni
1 1/2 jars (28 oz size) Marinara or pasta sauce (I like marinara best or a mix of  : )
1 8 ounce brick cream cheese, cubed small
2 teaspoons Italian seasoning
salt and pepper to taste
1 large bag frozen beef and cheese ravioli or cheese
2 cups shredded mozzarella
Garnish of sliced basil 

Preheat oven to 350 degrees and  grease or spray a 9x13 inch dish with cooking spray.
In a skillet, brown ground meat or heat pepperoni and pour off excess fat, add sauce, seasonings and cream cheese. Continue cooking for 4 to 5 minutes or until cream cheese is melted and smooth. 
Coat bottom of pan with sauce.
Portion in half and layer ravioli, the sauce and the cheese ending with cheese.
Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 15 minutes or until ooey, gooey, stringy and bubbly delicious. Garnish with sliced basil and serve with salad and garlic bread.

Monday, February 3, 2014

Homemade English Muffins

Breakfast just doesn't get any better than English muffins...nooks, crannies and crispy crunchies all in one. OMG! And add homemade to these delectables and you have insanely good muffin crack. After all, they're so versatile, you can eat them alone with butter and jelly or make egg, sausage or bacon sammy's. They even make an amazing cheeseburger melt for lunch or dinner. So how can you go wrong learning to make these amazing bready treasures? You can't! Whether you're a English muffin purest or just looking for the perfect bread to wedge your favorite food between, this is the way to go. Stopping the addition is quite another thing. : )

2 tablespoons sugar
1 teaspoons salt
2 1/4 teaspoons active dry yeast
about 3 to 4 cups all-purpose flour
1 1/2 cups milk
1/4 cup butter
1 egg
4 tablespoons yellow cornmeal
vegetable or canola oil

In a large bowl, combine1 1/2 cups flour, sugar, salt and yeast.  Heat milk in a sauce pan and 1/4 cup of butter until hot.

Using a mixer on low speed, beat liquid into dry ingredients until incorporated.  Beat 2 minutes, occasionally scraping bowl down. Beat in egg and 1 cup flour. Batter should be thick. If needed add a bit more flour until mixture is thick. Beat for 3 additional minutes. Dough should be very thick.

Turn dough onto lightly floured surface and knead just until combined. Shape dough into a ball and place in a greased bowl. Turn dough ball until completely greased.. Cover with a dish towel and let rise in a warm place, until dough is doubled, about 1 1/2 hours. Pour cornmeal into a plate and set aside.
 Punch dough down and turn onto lightly floured surface. Cover with a towel for 20 minutes. Lightly flour your rolling pin and surface.  Roll out dough about 3/4 inch thick. Using a a 3 inch round biscuit or cookie cutter, cut dough into circles. Dip each side of the dough circles in the plate of cornmeal and place dough rounds on cookie sheets. Cover cookie sheets with a dish towel and let rise in a warm place, until doubled, about 45 minutes.

 Lightly grease or brush a pan with oil. Over medium heat, heat skillet until hot. Place muffins in pan a cook for 7 to8 minutes on each side or until browned. Cool on wire rack. When cool, slice open, toast if desired and slather with butter, jelly or wedge your favorite breakfast foods like eggs, bacon, ham or lunch meats between these amazing muffins and enjoy. Use caution. They are addicting!

Enjoy Enjoy Enjoy!