Author: admin

Posted on

Armadillo Eggs

Ingredients

  • 6 jalapenos
  • 1 lb sausage
  • Cheddar cheese
  • Pepper Jack Cheese
  • 12 pieces of bacon
  • BBQ Sauce
  • Toothpicks

Directions

Preheat oven to 400°F. Line a baking sheet with aluminum foil (top with a metal cooling rack if you have one).

Cut the stem off the jalapenos and remove the seeds and membranes. Slice the jalapeno down one side and cut pieces of cheddar and pepper jack in a slight wedge shape. Insert the cheese into each jalapeno. Make 6 sausage patties. Mold a patty around each jalapeño half, making sure to cover the whole pepper. Wrap two pieces of bacon around the sausage. Secure the bacon with toothpicks.

Bake until bacon is crispy, and sausage is thoroughly cooked, about 12 to 15 minutes on each side (30 minutes total). Remove from heat, and brush with BBQ sauce.
Posted on

White Chicken Enchiladas

Ingredients

  • 2 lbs chicken, shredded
  • 10 flour tortillas
  • 2-4 Cups Monterey Jack cheese
  • 6 Tbsp Butter
  • 6 Tbsp Flour
  • 4 Cups Chicken Broth
  • 3 Tbsp Sour Cream
  • 1 4oz can of diced green chiles
  • Garlic Salt and Adobo seasoning

Directions

Cook the chicken however you desire. I generally use my Instant Pot and then shred it after cooking. I season the chicken with Adobo seasoning before cooking but the seasoning can be added later, too.

Preheat the oven to 350 and spray a 9×13 pan with nonstick cooking spray.

Sauce:
I double the original recipe to make a little more sauce. Melt the butter (6 Tablespoons) and then add the flour (6 Tablespoons) until it makes a thick paste. Once all the flour is absorbed into the butter turn the heat to low and slowly start adding the chicken broth (4 Cups). Add a little broth (maybe a cup) and then whisk everything together until it creates a creamy sauce. If the sauce starts to bubble, turn the heat down a little more until everything is added. Continue adding broth until the sauce is the thickness that you want. Once you have everything mixed in, add the sour cream (3 Tablespoons). Add more sour cream as you want to get the taste you desire. Next, add the garlic salt to taste.

Chicken Mixture:
Mix the chicken, some of the sauce, diced green chiles and some of the cheese in a bowl.

Take the pan that you prepared earlier and place a little sauce in the bottom of the pan to cover the bottom. Start taking the tortillas and place them in the pan and fill with the chicken mixture. Roll the tortilla up so that one of the ends is under the tortilla so it stays closed. Continue to do this until the pan is full.
Once the pan is full, pour as much as the sauce over it to cover the top of the tortillas. Now, add as much cheese as you want on the top.

Place in the oven for 20-25 minutes at 350 degrees and enjoy!

If you want the cheese browned and crispy, turn up the heat to broil near the end of the bake.

Makes approximately 10 tortillas.
Posted on

Pasties

Ingredients

  • Steak
  • Carrots
  • Potatoes
  • Onion
  • 1 tsp Salt
  • Pepper
  • Pillsbury pie crust
  • Egg
  • Water

Directions

Pre-heat the oven to 400 degrees. Remove the pie crusts to they can start to get room temperature. Cut the steak in short 1/4″ strips and mix with salt and pepper and any other seasoning you would like. As the steak sits, cut the carrots, potatoes and onion into 1/4″ cubes.

Once everything is cut up, roll out one pie crust and cut it in half. Take some water and brush around the edges of the pie crust. Measure out 2.6 ounces of steak, .5 ounces of carrots, 1.5 ounces of potatoes and .3 ounces of onions. Mix well and place onto one half of the pie crust. Fold the pie crust over to make a sort of triangle. Crimp the edges using a fork. Cut a slit in the top of the pastie to allow steam to release.

Continue the above until you have run our of ingredients. Once they are all ready, mix the egg and brush it on top of the pasties.

Place in the oven for 15-20 minutes until the crust browns.
Posted on

Chicken Curry

Ingredients

  • 2 lbs chicken cut up in pieces – seasoned to your liking
  • 2 tsp Garlic
  • 15oz can petite diced tomatoes
  • 1 yellow onion, small
  • 1 tsp Salt
  • 1 tsp Chili Powder
  • 4 tsp Curry Powder
  • 2 tsp Garam Masala
  • 1/2 tsp Paprika
  • 1/2 tsp Turmeric
  • 1/2 tsp Cumin
  • 1 tsp cruched red pepper flakes (optional for spice)
  • 2 Tbsp Cooking Oil
  • 3 Tbsp Greek Yogurt, plain
  • 2 Tbsp Water

Directions

In a large skillet over medium-high heat, combine 1 tablespoon of oil, diced onion, and garlic (2 tsp). Once onions have softened and garlic is fragrant, add in tomatoes, curry powder (4 tsp), garam masala (2 tsp), paprika (1/2 tsp), chili powder (1 tsp), cumin (1/2 tsp), salt (1 tsp) and turmeric (1/2 tsp). Lower the heat to medium and cook about 10 minutes, occasionally stirring.

Remove the sauce from the pan and transfer to a food processor with 2 Tbsp water. Blend until desired consistency. If you don’t have a food processor, you could use crushed tomatoes and dice everything fine.

In the same skillet used for the sauce, place the remaining oil (1 tsp), chicken (2 lbs) and seasoning (I use salt, pepper, garlic powder and onion powder). Cook until the chicken is almost completely cooked and then add the sauce back into the pan. Stir in the Greek yogurt (3 Tbsp) until everything is combined and then reduce the heat to medium-low for 10 minutes.

Serve with quinoa, rice or naan bread.
Posted on

Red Velvet Cake

Cake Ingredients

  • 2 1/2 Cups sifted cake flour
  • 1/2 tsp Salt
  • 3 Tbsp Quick chocolate flavored drink mix
  • 1/2 Cups shortening (not liquid)
  • 1 1/2 Cups Sugar
  • 2 Eggs
  • 2 Ounces Red Food Coloring
  • 1 tsp Vanilla
  • 1 Cup Buttermilk
  • 1 Tbsp White Vinegar
  • 1 tsp Soda

Icing Ingredients

  • 1 Cup Milk
  • 1/4 Cup Flour
  • Pinch of salt
  • 1/2 Cup shortening
  • 1 stick of margarine
  • 1 Cup Sugar
  • 1 tsp Vanilla

Cake Directions

You can also use a red velvet cake mix in a box and follow the directions. To make this homemade. Sift together flour, salt and chocolate flavored drink mix. Cream together the shortening and sugar. When the mixture is well creamed, beat in eggs one at a time. Blend well and add food coloring and vanilla. Mix buttermilk, vinegar and soda. Add alternately with dry ingredients to the creamed mixture. Blend at low speed with electric mixer, between each addition. Grease and line 2 – 9 x 1/2″ cake pans (Cakes rise high). Pour in batter and bake in preheated oven at 350 degrees for about 30 minutes or until done. Don’t overbake. Remove from pans and cool on rack before frosting.

Icing Directions

Cook milk, flour and salt to pudding stage. While the pudding mixture cools, cream shortening, margarine, sugar and vanilla. Add the cooled pudding mixture and beat until smooth. This might take a while. Icing comes out real white. Frost the cake and Enjoy.

Posted on

Low Country Boil

Ingredients

  • 12-16 oz Andouille sausage (Smoked sausage works, too)
  • 4 ears of corn
  • 6 red potatoes (cut in half)
  • 1 onion (cut into large chunks)
  • 1 Tbsp Louisiana Shrimp and Crab boil (I use Zatarain’s)
  • 1-2 lbs of Shrimp

Sauce – Optional

  • 6 Tbsp Butter
  • 1 Tbsp Garlic (minced)
  • 1/8 tsp Cajun seasoning
  • 1/4 tsp Old Bay Seasoning
  • 3-5 shakes Louisiana Hot Sauce
  • 1/8 tsp Lemon Pepper
  • 1/2 lemon (juiced)

Instant Pot Directions

Add the potatoes, onions, sausage and corn to the instant pot. Cover with water and add the Shrimp and Crab boil liquid to the pot. Stir in the liquid and place the lid on the pot.
Set the instant pot on Manual high for 4 minutes.
While the instant pot comes to pressure, start making the sauce. Add the butter and garlic. Allow the garlice to cook until you can start smelling it. Add the other ingredients and mix well.
When the instant pot finishes, perform a quick release. Remove everything from the water and place in a bowl. Add the shrimp to the still hot instant pot water. Stir the shrimp until they turn pink and are cooked thoroughly.
Put everything in a large pot and pour the sauce over everything and mix well.


Stock Pot Directions

This is generally a larger portion than the instant pot version so feel free to add more of the ingredients keeping with the ratios above.

In a large stock pot add water and Shrimp and Crab boil (you might need to double this if you are doubling the ingredients). Bring it to a boil and let simmer for 5 minutes.
To make the sauce add the butter and garlic. Allow the garlice to cook until you can start smelling it. Add the other ingredients and mix well.
Add the potatoes and cook for 10 minutes. Add the corn and sausage and cook for another 5 minutes. Lastly, add the shrimp and cook for another 3 minutes or until they turn pink. Remove everything to a bowl and pour the sauce over the top.
Posted on

Lumpia

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 large carrot (grated)
  • 1 onion
  • 3 garlic cloves
  • 1 stalk of celery (grated)
  • 3 – 4 Tbsp soy sauce (according to your taste)
  • 1 tsp garlic powder
  • 1 tsp celery salt
  • Salt (to taste)
  • Pepper (to taste)
  • lumpia wrappers (best to find individually separated wrappers)
  • oil

Directions

Preheat your oil to 350 degrees.

Tip: I always cook just a little in a frying pan to make sure I have the taste right before making the rolls.

Using your food processor, grate the carrot and celery. Next, add the onion and garlic cloves to the mix and mince everything well removing any large chunks.

If your food processor is large enough add both the ground beef and ground pork to the mix, add the remaining ingredients (soy sauce, garlic powder, celery salt, salt and pepper) and continue to mince everything together.

Once everything is mixed well, add the meat to a wrapper and wrap. Use water to seal the edges.

Place in the oil to cook. Since the filling is not cooked, you will notice less bubbling from the lumpia when the meat has been cooked.
Posted on

Ron’s Salsa

Ingredients

  • 1/2 – 3/4 yellow onion – chopped
  • 28 oz can whole peeled tomatoes
  • 14 oz can whole peeled tomoatoes – drained
  • 5 jalapenos – chopped
  • 3 green onions – chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp garlic salt
  • 2 Tbsp sugar
  • 2 Tbsp white vinegar
  • fresh cilantro (to desired taste)

Directions

Place in blender and blend to desired texture.

Posted on

Breakfast Pie

Ingredients

  • 1 – 9 inch unbaked pie shell
  • 4 oz Mozzarella cheese
  • 6 oz hot sausage cooked and drained
  • 4 beaten eggs
  • 3/4 Cups milk
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

Heat oven to 375 degrees.

Line pie shell with cheese and top with sausage.

Combine eggs (4 beaten eggs), milk (3/4 cups), salt (1/2 tsp) and pepper (1/4 tsp). Beat the mixture well and pour into the pie shell.

Bake for 3o minutes or until knife inserted in the center comes out clean.



Serves 6.
Posted on

Dinner Rolls

Ingredients (24 Rolls)

  • 1 1/2 Cups milk warmed to 110F
  • 4 Tbsp unsalted butter (melted)
  • 1 1/2 Tbsp active dry yeast
  • 1/3 Cups sugar
  • 1 tsp kosher salt
  • 4 Cups flour
  • 2 Tbsp butter (melted to brush the tops of the rolls)

Directions

Place the yeast (1 1/2 Tbsp), Sugar (1/3 Cup), melted butter (4 Tbsp), salt (1 tsp) and warm milk (1 1/2 cups) in a large bowl. Wait 5 minutes to make sure that the yeast starts to bubble. Once you know that your yeast is working, add the flour (4 cups) slowly.

If the dough is shaggy, add a little extra water slowly until it pulls together into a cohesive ball. Continue to knead with the dough hook for 2 minutes. Pull the dough out of the bowl and oil the bowl (or use another bowl). Turn your dough ball over so that it gets equally covered with the oil. Cover the bowl for 1 hour.

After the dough has risen, remove it from the bowl to a lightly floured surface. Knead the dough a few times until it starts to tighten up. Split the dough into 24 pieces. Once split, shape each dough ball into a round shape. Place them on a baking sheet with parchment paper and let them rise for another 30 minutes.

Bake at 350 for 20 minutes or until the tops are golden brown. Immediately brush the tops of the rolls with melted butter and enjoy.

Note:You made need more flour according to the season and humidity. Add enough flour until your dough is not too sticky.



Double Batch (48 Rolls)

  • 3 Cups milk warmed to 110F
  • 8 Tbsp unsalted butter (melted)
  • 3 Tbsp active dry yeast
  • 2/3 Cups sugar
  • 2 tsp kosher salt
  • 8 Cups flour
  • 4 Tbsp butter (melted to brush the tops of the rolls)