Sunday, October 15, 2017

My shortcut chicken and dumplings, crunchy peas, creamy mashed potatoes and sour cream biscuits! Enjoy :)

MELISSA FRIDAY’S SHORT-CUT CHICKEN & DUMPLINGS
CREAMY MASHED POTATOES
CRUNCHY GREEN PEAS
SOUR CREAM BISCUITS


MELISSA FRIDAY’S SHORT-CUT CHICKEN & DUMPLINGS
2 packs chicken tenders or 6 chicken breasts, cut into bite-size pieces
Chicken broth (enough to cover chicken, about 48 ounces)
1 large (family –size) can Cream of Chicken soup
1 teaspoon each of salt, pepper, garlic powder, onion powder (add more if you like)
1 tablespoon chicken granules
1 teaspoon Zatterans (optional)
Place chicken in a large pot and sprinkle with seasonings.  Cover chicken with broth and bring to a boil.  As soon as it is boiling, stir and turn down the heat as low as it will go.  Cover with a tight-fitting lid, and simmer on low for 35 minutes.  Now add soup and seasonings and let simmer for 15 minutes.  Break the dumpling strips into bite-size pieces and add half to the pot, gently stirring frequently for about 10 minutes.  Add the rest of the dumplings and simmer on low for another 30 minutes.   Serve over biscuits or mashed potatoes.
DUMPLINGS:
½ box (24-ounce) frozen dumpling strips (I use Anne’s or Mary B’s)
CREAMY MASHED POTATOES
2 lbs. potatoes, peeled & cubed
Salt & pepper to taste
½-3/4  cup half & half
3 tablespoons cream cheese
½ stick butter
Boil the potatoes for 20 mintues or until they are very soft.  Remove from heat and drain well.  Place the cooked potatoes in a large glass bowl and add the remaining ingredients.  Use a hand mixer and mix for about 2 minutes or until creamy.
CRUNCHY GREEN PEAS
1 bag frozen green peas
2 tablespoons butter
2 tablespoons sugar
Salt and pepper to taste
Place all ingredients in a microwave-safe bowl and heat for 2 minutes.

SOUR CREAM BISCUITS
4 ½ cups bisquick
4-ounces sour cream
1 cup club soda
3 teaspoons baking powder
1 stick butter, melted
Mix the first 4 ingredients well.  On a floured surface roll out the dough and use a small glass or  biscuit cutter to cut out round circles in the dough.  Pour half of the melted butter into a 13x9x2-baking dish and place the biscuit dough on top of the butter.  Brush the tops of each biscuit with butter and bake at 425 for 20 minutes or until browned.  Brush with a little more melted butter when you take them out of the oven.



Tuesday, October 10, 2017

It's the little things in life that sometimes gives us great joy! I just made a batch of homemade mayo.....OMG! I don't think I'll ever buy store-bought again!

HOMEMADE MAYO

1 egg (you want to use a high-quality, organic egg for best results)
Juice of half a lemon
¼ teaspoon stone-ground mustard
½ teaspoon each of salt and pepper
1-tablespoon sugar (optional)
1 cup of 100% olive oil (not extra-virgin)

Tools needed:
4 to 6 cup glass measuring cup
Immersion Blender


Place first 5 ingredients into a deep, glass measuring cup, and then add the olive oil.  Blend for 1 to 2 minutes with the immersion blender.  Remove the immersion blender and use a wire wisk to finish blending all the ingredients very well.  This will change the way your sandwich, chicken salad, tuna salad-- and any other salad you make with mayo-- will taste!  Last up to 5 days in the fridge. Enjoy! J

Sunday, October 1, 2017

Recipes from today's show :)

OVEN-BAKED CHICKEN
CREAMED CORN
FRIED OKRA SALAD
FIELD PEAS WITH SNAPS



OVEN-BAKED CHICKEN BREASTS

4 boneless, skinless chicken breast
1-quart warm water
¼ cup kosher salt
Pepper, garlic powder, onion powder, paprika
2 tablespoons melted butter

In a large bowl, place the salt in 1 quart of warm water and stir until the salt dissolves.   Place the chicken breasts into the bowl, cover and place in the refrigerator for at least an hour but no more than 6 hours.  (I feel like 4 hours is the magic number).  Remove the chicken from the salt water, rinse and pat each chicken breast dry.   Brush each side of the chicken with melted butter and season each side.  Place into a greased ovenproof dish, and bake for 15 minutes at 450.  The chicken breasts should reach 165-170 degrees.  Let sit 10 minutes before slicing.

MELISSA’S CREAMED CORN

8 ears of fresh corn, shucked, cleaned and cut off the cob or 1lb. bag frozen corn
½ stick butter
4 tablespoons sugar
Salt and pepper to taste
½ cup half and half

In a large skillet, over medium-high heat, melt butter and add corn stirring often for about 8 minutes.  Add remaining ingredients and simmer for about 10 minutes.  I like to use my hand blender and mash a little of the corn right in the skillet.  If you don’t have a hand blender, you can scoop half of the corn mixture into a blender
then place it back in the pot.

FRIED OKRA SALAD

2 lbs. frozen breaded okra, fried according to directions
¼ cup sugar
¼ cup white vinegar
½ cup vegetable oil
1 cup tomatoes, chopped
½ cup green onions, chopped
½ cup fried bacon, crumbled (optional)

Combine sugar, vinegar and oil in a small saucepan and bring to a boil.  Turn down the heat and let simmer for about 8 minutes until the sugar dissolves.  Place the fried okra in a large bowl and toss with tomatoes, green onions and oil mixture.  Delicious!


FIELD PEAS WITH SNAPS

2 lbs. fresh or frozen field peas with snaps
1 pound thick-sliced peppered bacon, chopped
1 onion
4 cups water
1 teaspoon each of salt, pepper, garlic powder and onion powder
1 or 2 teaspoons Tony Chachere’s Creole seasoning

In a heavy-duty pot, sauté the chopped bacon for about 8 minutes then add onion.  Sauté’ until the bacon becomes crispy.  Add the peas, water and seasonings and bring to a boil.  Reduce heat and simmer, covered on very low for about 45 minutes or until the peas are tender.  Feel free to add more seasonings to your liking.  This is so good with a roast, rice & gravy and cornbread or ham and cabbage.



Sunday, September 24, 2017

Bang Bang Shrimp Pasta, Crawfish Bread, and Peanut Butter Fudge :)

BANG-BANG SHRIMP PASTA
CRAWFISH BREAD
PEANUT BUTTER FUDGE

BANG-BANG SHRIMP PASTA

1 Lb. linguine pasta, cooked and drained
2 pounds medium shrimp, peeled
1 teaspoon each of salt, pepper, garlic powder and onion powder
2 teaspoons paprika
1 tablespoon each of olive oil and butter

In a large pot, heat the oil and butter.  Season the shrimp with all of the seasonings and place in the pot of oil and butter.  Sauté on medium-high heat just until shrimp are pink (about 3 to 4 minutes) Remove the shrimp and set aside.

FOR THE SAUCE:

1 cup Hellman’s mayo
1 cup Thai sweet chili sauce
3 cloves garlic, minced
2 tablespoon lime juice
1 teaspoon crushed red pepper flakes
½ teaspoon pepper and onion powder

Mix all together and set aside. 

TO ASSEMBLE:

Place the cooked pasta (works best if it’s still warm), the shrimp and sauce back into the large pot.  Stir well and pour into a 13x9x2-baking dish.  Cover with foil and bake at 350 for 15 minutes.  Delicious!

CRAWFISH BREAD

1-1lb. package crawfish tails
1 loaf French bread
½ stick butter
½ cup each of chopped onion, green onions celery and bell pepper
3 tablespoons fresh parsley, chopped
½ cup mayo
½ cup cheddar cheese
½ cup mozzarella cheese
½ teaspoon each of garlic powder, salt and pepper
Slice the French bread lengthwise.  Scoop out most of the bread, and set aside.  In a large skillet, melt butter and sauté the crawfish tails, chopped veggies and seasonings for 8 to 10 minutes.  Stir in mayo and cheeses.  Spread the crawfish mixture into the bottom of the loaf.  Place the top over the crawfish mixture and brush the top with melted butter.  Wrap in foil and place on a pan.  Bake at 350 for 25 to 30 minutes.  Remove from the oven and let it cool a few minutes before slicing with a bread knife.  Enjoy J

PEANUT BUTTER FUDGE

1 cup creamy peanut butter (I use Jif)
2 sticks butter, room temp
1 teaspoon vanilla
4 cups powdered sugar
¾ cup chocolate chips (optional)

Line an 8-inch square pan with foil letting the foil overhang on the sides.  Place the peanut butter and room temp butter into a large bowl and mix until smooth.  Gradually add in the powdered sugar and chocolate chips.  Mix well then spread into the 8x8 dish and refrigerate for at least 4 hours before slicing.  You can also stir in your favorite chopped nuts, if desired.







Sunday, September 17, 2017

Recipes from this morning's show :)

MEXICAN MEATBALLS WITH CHIPOLTLE TOMATO SAUCE
CILANTRO-LIME RICE
COWBOY CAVIAR

MEXICAN MEATBALLS WITH CHIPOLTLE TOMATO SAUCE

4 (10-ounce) cans Rotel tomatoes, drained and divided
½ cup chopped onion
4 cloves garlic, minced
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons chipotle in adobe sauce, chopped
2 tablespoons tomato paste
1 teaspoon yellow mustard
Juice of 1 lime
1 teaspoon each of salt and pepper

Set 2 cans of Rotel aside, and puree all the above in a blender and set aside.

MIX:

1-pound ground pork
8-ounces Mexican Chorizo (casing removed)
½ cup crushed Hot & Spicy Cheez-Its
2 eggs
¼ cup chopped onion
1 tablespoon Mexican seasoning
1 teaspoon each of salt, pepper and chili powder
2 tablespoons sour cream
1 tablespoon garlic, minced
1 jalapeno, seeded and chopped

Mix all the ingredients together and using a tablespoon, form meatballs.  Makes about 2 dozen.

Heat 1 tablespoon olive oil in a skillet and brown the meatballs in 2 batches for about 3 minutes on each side.  Remove from the skillet and place meatballs on a paper towel-lined plate.  Wipe any excess oil out of the skillet and pour the pureed tomato mixture into the skillet and add the 2 cans Rotel, salt and pepper.  Stir well and place the meatballs in the sauce.  Cover and place the skillet in the oven at 450 for 15 minutes.  Remove from the oven.  I like to put mine on the stove and simmer very low until ready to serve.


CILANTRO-LIME RICE

32-ounces chicken broth
2 pouches success rice
½ cup fresh cilantro, chopped
1 teaspoon fresh lime juice
4 tablespoons sour cream
1 tablespoon lime zest
salt and pepper to taste

Heat the chicken broth in a pan to boiling and drop the 2 pouches of success rice into the broth and boil for 10 minutes.  In a medium-size bowl, mix cilantro, lime juice, sour cream, lime zest and salt and pepper.  Add the well-drained rice to the mixture and stir well.

COWBOY CAVIAR RECIPE

½ cup olive oil
1/3 cup sugar
1/3 cup white wine vinegar
1 teaspoon salt and pepper
1 can Rotel
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (15-ounce) can black beans rinsed and drained
1 (11-ounce) can white & yellow corn
½ cup red onion, chopped
½ cup green pepper, chopped
½ cup yellow pepper, chopped
½ cup fresh cilantro, chopped

Mix the first 3 ingredients, whisking vigorously.  Now add the remaining ingredients and stir well.  Refrigerate overnight.  Serve with tortilla chips or add 12-ounces cooked and drained spiral pasta for a great pasta salad.