Slacking

Hey everyone, sorry I haven't been blogging much. 

Just been fighing this nasty cold. The weather here is MISABLE. One week it would be cold and the next it would be hot. It's like that every year. 

I really want to start blogging more next year. I need to take the time.


Hope you all had a great Christmas. 
Happy Hanukkah


Corn salad and dip

Corn Salad:

4 cans Shoepeg Corn -  drained

3 Roma Tomatoes – cut into small pieces

1 Cucumber – peeled & cut into small pieces

Mayonnaise

Onion Powder

Cavenders or a seasoned salt

Pour drained corn into a large bowl, add tomatoes & cucumbers.  Sprinkle with Cavender’s & add a few shakes of Onion Powder

About ½ tsp.  About ½ - 1 cup of mayo (you don’t need a ton) & then mix together & let sit to blend flavors.





Corn Dip:

2 cans MexiCorn – drained well

1 entire bunch of green onions chopped

About 5-6 slices of jalapenos minced finely – don’t touch with your bare hands!

1 cup mayonnaise

1 cup (8 oz) sour cream

Mix together & let sit to blend before serving.  Serve with Fritos Scoops

Parmesan Crusted Chicken with Herb Butter Sauce

Ingredients

For the Parmesan Crusted Chicken:
4 boneless skinless chicken breast halves
2 egg whites
2 teaspoons cornstarch
1 tablespoon lemon juice
1 cup fresh breadcrumbs
2 tablespoons fresh parsley, chopped
⅔ cup Parmesan cheese, grated
Salt and pepper, to taste
2 tablespoons canola oil

For the Herb Butter Sauce:
½ cup Chardonnay or Sauvignon Blanc
½ cup chicken broth
½ cup heavy cream
Juice of ½ a lemon
½ stick unsalted butter, cut into tablespoon-sized portions
1 tablespoon fresh chives, parsley, and basil (or other herbs), finely minced
Salt and pepper, to taste
Cornstarch
Tomatoes and herbs, to garnish



Directions
For the Chicken:

Pound each chicken breast to about ¾ inch thick.

Combine the egg whites, cornstarch, and a tablespoon of lemon juice in a shallow dish for dredging.

Combine the breadcrumbs, Parmesan, parsley, salt, and pepper in another shallow dish.

Dredge each chicken breast in the egg white mixture, and then in the breadcrumb mixture.

Make sure the chicken is completely covered with the breadcrumbs.

Let the breadcrumbed chicken sit on a wire rack or baking sheet for 30 minutes to allow the crust to set.

Preheat oven to 425 degrees F.

Heat oil in a large skillet over medium-high heat and add the chicken. Cook for about 2 minutes on each side, or until the crust is golden brown.

Transfer the chicken to the oven (either in the skillet if it's oven-proof or in a baking dish) and finish cooking for 8-10 minutes. As the chicken cooks, prepare the sauce.


For the Sauce:Add wine, broth, cream, and lemon juice to a saucepan over medium heat. Let simmer until reduced by half, about 10 minutes, scraping the bottom occasionally.

Once the sauce has reduced, add in the butter, one tablespoon at a time.

Whisk the sauce until the butter has completely dissolved.

Add in the herbs and the salt and pepper, and cook for an additional few minutes. If it seems like your sauce hasn't thickened to your liking (it most likely didn't reduce enough in this case), feel free to make a cornstarch slurry (1 tablespoon cold water + 1 tablespoon cornstarch) and whisk it into your sauce and heat over medium-high. This should thicken your sauce to your desired consistency.

Serve the sauce over chicken and your choice of pasta. Garnish with fresh tomatoes and herbs.

Taco Soup

Ingredients
1 lb ground beef or ground turkey breast
1 (15 ounces) can stewed tomatoes (any flavor)
1 (15 ounces) can stewed tomatoes (Mexican flavor) *I couldn't find this kind so I used 2 cans of above*
1 large onion (chopped)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 1/4 ounce) package hidden valley ranch dressing mix
1 (15 ounces) can chili beans
1 (15 ounces) can pinto beans
1 (15 ounces) can whole kernel corn

Preparation
1. Brown the meat and onions and drain.
2. Mix the taco seasoning mix and ranch dressing mix into the meat.
3. Add all the other ingredients, without draining.
4. Simmer for about 1 hour.
5. Serve hot, topped with sour cream, cheese, avocado, raw onions, or nacho chips (optional).

Sweet chicken

2 1/2 tbsTruvia 
1 tsp Paprika
1/2 tsp Cumin
3/4 tsp  Sea Salt 
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp garlic powder

Add chicken and marinate overnight 


Next day preheat oven on 425
Bake it for 20-22 minutes


A very good crab dip

1 Cream Cheese

1/2 Cup of Mayo

1/2-1 Pack of Crab meat

3 oz of Sharp Cheddar, Cheese, Grated 

Dash of Worcestershire

Dash of Garlic Powder

Dash of Season Salt


You want to do this the day before you serve it!!! Enjoy

My Grandma's Grilling Veggies


NOTE:
You can use any veggies you want


Bottom Layer:

Red Potatoes

Lightly salt them with seas salt and Tony Chachere's

Second Layer:

Baby Carrots

*REPEAT THE NEXT STEP FROM UP TOP*


Top Layer:

Fresh okra (cut off top)

*REPEAT THE NEXT STEP FROM UP TOP*

````````````````````````````````````````````````````````````````````````````````````````````
3 or 4 springs of rosemary

(Take off the stem and sprinkle over top)

````````````````````````````````````````````````````````````````````````````````````````````
Pesto-
Chop in Blender:
Basil

Oregano

Rosemary

Cilantro

When chopped is fine, take the top off blender and add 1\2 cup of olive oil and 1 tablespoon granulated garlic and blend together. Then put in zip lock bag and put it in the fridge or you can freeze it and break off pieces as you need it.

Sprinkle some on over the veggies and pour olive oil on top. Fold all of this in 2 pieces of foil- put on the grill

This has to cook for at least an hour or more. Put it away from the flame

Test the potatoes and carrots with a fork to see if they are done before taking them off the grill