Chicken Salad

This is gonna be one of the recipes that I do not have exact measurements. All I can do is tell you what I put in it and you add as much as you want.

Whole chicken, baked, deboned and shredded.

1/2 Mayo and 1/2 Plain Greek Yogurt

Chopped and diced onion and celery

Dill pickle relish

A few green onions, diced

a little mustard

salt and pepper

garlic powder

Purple grapes

You really cant go wrong with this chicken salad. Just don’t add too much mayo/Greek yogurt. You can always add more later. Remember that.

I like my chicken salad on crackers, the hubby prefers on bread and every once in a while I like to serve it on fresh spinach leaves. If you have any questions, feel free to ask!

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Fried Pork Chops

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1/2 inch – 1 inch thick pork chops (bone-in or boneless)

Self rising flour

Spices (see next line)

This is what I use: Salt, pepper, garlic powder, onion powder, cumin, creole seasoning and nature seasoning.

Oil, (veggie or canola)

2 beaten eggs with 1/2 cup milk

Add the seasonings to the flour. Taste the flour, if it taste like flour then all more seasonings. Heat up some oil in a cast iron skillet, or pan on medium heat.

Dip your chops in the flour mix, then the egg wash, and back in the flour mix. (You can do this twice for a thicker batter) Put in the hot oil. Wait 5 minutes then flip. Wait another 5 then flip again. Let cool on paper towels to absorb the grease.

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This is the cabbage recipe from the picture

Southern Cabbage

Southern Cabbage

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1 head of cabbage

2 tbs butter

2 tbs olive oil

salt and pepper

a few dashes of creole seasoning, optional

Pepper sauce, optional

2 cups chicken broth

Cut the cabbage up and remove the hard stem. Fill a large pot with the chicken broth and seasoning, including olive oil and butter. Bring to a boil over medium heat then turn down to low. Simmer about 10-12 minutes. Do NOT overcook. The longer it sits in the pot, the more soggy it will be. Serve immediately.

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Here is the pork chop recipe from the picture!

Fried Pork Chops

Crock Pot Lasagna

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This recipe is by far a favorite for on the go people! Stick it in the crock pot and come home to an amazing smelling house! I forgot to get a picture after we plated the lasagna because everyone was so hungry that night! But take my word, its fabulous! Not always pretty, but still, delish!

2 lbs ground beef

1 medium onion

2 tbs garlic, minced

2- 26oz jars/cans of spaghetti sauce

2 cups water

30 oz. small curd cottage cheese

4 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

2 eggs

4 tbs dry parsley

1 tbs Italian seasoning

salt and pepper

Lasagna noodles, UNcooked!

First, cook the hamburger and in a large skillet until no more pink. Drain, add back to the pan. Then add the garlic, onion and seasoning. Cook until the onions start to soften then add the spaghetti sauce and water. Cover and let simmer on low while you get the cheese mixture ready.

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For the cheese mixture, Mix the cottage cheese, 3 cups of the mozzarella (save the rest for later), 1/2 cup of parmesean cheese, the eggs, and some salt and pepper. Mix well. (hold the rest of the cheese for the topping later!)

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Spray your crock pot with non stick spray. Pour some of the sauce in the bottom of the pot. Layer your UNCOOKED lasagna noodles. Break them to make them fit as much as possible. (sorry I didn’t take a picture of this, I did not have much time) Next you add some of the cheese mixture. It may seem hard to spread but be patient, you will get it. Then top with more meat sauce, then noodles, then cheese. Keep going until your out. Make sure you leave some sauce for the top!

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Turn on low and cook for about 4-6 hours. Took about 5 hours for me. When it is done, the liquid will all be gone and the noodles will be soft. Turn it down to warm or off and add the rest of the cheeses on top and put the lid back on for about 10-15 minutes. This may sound complicated but once you make it, you will see how simple it is. Feel free to add some veggies in there somewhere if you want. Olives, mushrooms and bell peppers go wonderful! You could even do half Italian sausage and half ground beef. Many different options, this is just a base recipe (which is still delish)!

Enjoy!

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Enjoy!

Cinnamon Sugar Cookies

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These cookies are super simple to make and you don’t have to roll them out like typical cookies. These are perfect for any occasion. You can leave out the cinnamon if you want, we make them both, with or without the cinnamon.

2 & 3/4 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup softened butter

1.5 cups white sugar

1 egg

few dashs of cinnamon

1 tsp vanilla extract

In a small bowl mix all the dry ingredients. Set aside. In a large bowl, cream together the sugar and butter until smooth. Beat in the egg and vanilla. Then slowly add the dry mixture, gradually. Spoon about a teaspoon of batter, roll it around in your hand, place on the ungreased pan. Bake 8 minutes. Depending on your stove. As soon as the corners are turning golden, take them out and let them rest. Or else they will be overcooked.

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We like to frost our cookies and we normally go for the cinnamon bun frosting in the can. However, you can top it with any of your choice, even a homemade version. =)

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Enjoy!

Doggie Treats!


So today is my puppies first birthday and in honor of her, we made some homemade pumpkin peanut butter cookies for her. I’m not a fan of buying the treats from stores because I can’t read half the ingredients that go in them. So I made these for her sensitive tummy with her favorite ingredients!

Pumpkin PB Doggie Treats

Dash of cinnamon

Dash of salt (to extend shelf life, totally optional)

2 eggs

3/4 cup REAL pumpkin purée

2.5 cups organic wheat/oat flour

3 tbs peanut butter

Mix all ingredients in a bowl with mixer or by hand. Roll out and use cookie cutters. (Roll them thin or else they won’t be crunchy. Trust me.) Place on a greased cookie sheet. Bake at 350° for about 25-30 minutes.

Note: yes humans may eat them too. However they are not very sweet and are a doggie treat consistency so you might not like them! Lol.

Cheesy Grits 

 
Cheesy grits

2 cups water

1 cup whole milk

3 tbs butter

Dash of salt and pepper

3/4 cup quick grits

1/4 cup extra sharp cheddar cheese

Pour the water and milk in a medium pot on high until bubbles start. Add the butter salt and pepper. Don’t let the pot overflow. When milk boils, it over flows. Whisk in the grits. Cook for about 5 minutes stirring constantly. Add cheese, turn off the stove, cover and let sit for 5 minutes. Add more cheese if needed and more salt and pepper to taste. Sprinkle parsley, optional.