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Nov. 25th, 2012

me

amarook

Parmesan Acorn Squash (Super simple)

I love acorn squash.


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Sep. 3rd, 2012

me

amarook

BEST wings I've ever made.


Yummy wings under here!Collapse )

Aug. 4th, 2010

baking

amarook

Veggie stew Or My mom used to call it Zucchini stew...

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Jul. 28th, 2010

baking

amarook

Carnitas

I think I'm going to make these tomorrow. 

1 4 - 5 pound Lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 Large onion, minced
4 cloves Garlic, minced
1 tbsp Seasoned salt
2 tsp Pepper
Recipe Instructions:

Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees for four and a half hours, or until fork tender.Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork.Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan. Serve as suggested above.

Jul. 20th, 2010

baking

amarook

Native American Fry Bread

I got this recipe from a now defunct Native American cooking blog. I downloaded all the entries so I have them for reference material.  



It was good stuff, and SUPER easy. I ate my piece with honey drizzled on it.

Here's the recipe. 

Indian Mothers Bread

2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
milk (enough to mix)

Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.

Jul. 13th, 2010

baking

amarook

Corn bread I adore!!!

 

Recipe taken from here... www.allrecipes.com

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Directions

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

If you make it this way, it will take longer to bake. You may have to lower the shelf, and reduce the temp a little in the final 10 minutes of baking.

Jun. 20th, 2010

baking

amarook

My Mom's home made chicken salad

 I know... 2 in one day! 

Today I made my mom's chicken salad. I LOVE it. It is extremely simple. The only thing I didn't like about the way my mom made it was the texture. I have a thing about large crunchy pieces of onion and celery in any type of creamy salad. I just, I don't know, it grosses me out. 
But I know you need them for the flavor, so I mince my onion, and I puree the celery. But if you don't mind the crunchy texture, you can just chop them. 

Mom measured NOTHING when she cooked. For real. Unless it was a brandy new recipe she was trying. (I am pretty much the same way.)
You can do what ever amounts that you want based on your tastes. 

I took a whole bag of frozen skinless, boneless chicken breasts and boiled them.
When they were done I laid them out on a plate, and stuck said plate in the fridge for them to cool down. 

When they felt cool to the touch I shredded the meat into a large bowl. 
Then I minced up half a medium sized white onion
Then I pureed 2 stalks of celery in my little food processor. 
Next I used the food processor to chop up about a cup of pecans. Not to fine. 
Added the above to the shredded chicken. 

Next I put a bunch of Pepper on it, and seasoned salt
The dressing is equal parts Mayo, and sour cream. I'd say I used about 3/4 of a cup? Maybe. But I like my chicken salad wetter. (I know, particular aren't I?)

Mix, cover said bowl. and let it rest in the fridge for a couple hours. This lets the flavors mingle. 

It's Excellent on crackers, as sandwiches, or even all by itself. 

baking

amarook

Hominy, it's what's for breakfast!

Ok, this in NO way is a healthy side for breakfast. But seriously, aren't the yummiest breakfast food bad for you? Really? I know especially when we go camping that is the case. lol

When I found out I am 1/8th Cherokee, (I've always been fascinated by native peoples, so cue NEW INTEREST!" 
Native American cooking. That's where this recipe came from. 

What you need:

1 Lrg. can of white Hominy
Green onions
A couple strips of bacon, and about 2 or 3 tablespoons of bacon grease
Salt
pepper
Shredded cheese (Optional)

This is not really a measuring recipe, you add things according to taste. 
You can use the same pan you cooked the bacon in, just remove a lot of the grease. 
Chop up the green onions, and saute them in the bacon grease. 

When they are tender, open the can of hominy and drain it. Add Hominy to green onions. 
Add salt and pepper to taste. 
Take the slices of bacon and crunch them up into bits and sprinkle on the hominy. 

Cook on medium for a little while. i like to make sure the hominy is cooked all the way. It will get a little golden brown. 
When it's done you can sprinkle some shredded cheese on it. This is not part of the Original recipe, but it's a nice addition. 

ENJOY!


Feb. 27th, 2010

baking

amarook

BEST OATMEAL BREAD RECIPE EVER!

1 1/4 cups water
3 tablespoons butter
2 2/3 cups white bread flour
1/2 cup old fashioned oats
2 tablespoons brown sugar
1 1/2 tablespoons powdered milk
1 tablespoon gluten (optional)
1 1/2 teaspoons salt
2 1/2 teaspoons active dry yeast
Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic bread cycle and start machine.
Makes one (1 1/2 pound) loaf.

Jan. 26th, 2010

baking

amarook

Lima beans

To begin with, I am not the crazy about lima beans. Usually I prepare them the way my mom did. Nuke them or boil them, the put on butter and salt.
The other day while making dinner I realized the last bag of frozen veggies was lima beans.
I did some searching online for ideas, and found a really simple recipe where I had almost everything on hand.  
I can't remember where I found it now. I altered the recipe some, here it is. 

Sesame Limas

1 bag frozen baby lima beans
2 TBS vegetable oil
2 TBS sugar
1 tsp salt
1/2 cup chicken broth (I used bullion)
2 TBS sesame oil
sesame seeds if you have them.

In a frying pan saute the lima beans in the vegetable oil for a couple minutes. 
Add the sugar and salt and stir till sugar and salt are pretty much dissolved. 
Add in the chicken broth reduce heat, cover and simmer till most of the liquid is gone. 
Add the sesame oil, and sesame seeds, stir. I turned the heat back up a almost sauted them a 2nd time with the sesame oil. 
Then serve & enjoy. 

The sweetness is very subtle. I think with this recipe you could even get kids to enjoy Lima beans. 

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