Steak and Chicken



Not the best picture!  Chicken tender, steak, mashed potatoes and green beans.

There are times I’m at a loss as to what to fix for supper each night.  I open the freezer and just stare, hoping something will come to mind.  The other day was one of those days.  I knew I needed to get something out to thaw but what!

I decided on chicken tenders only to later go to the store and bought a couple of ribeye steaks  Hey they were on sale!

So we had chicken and steak for supper that night.

Speaking of steaks, have you ever cooked yours in the oven?   I have started doing that and they are the best steaks I’ve had in a long time.

Easy peasy, all you need do is salt, generously, your steaks, add some pepper and garlic powder.  Turn your oven to 425 degrees and heat an iron skillet very hot, add your steak and sear on both sides for about 2 minutes on each side.  Slide your skillet with your steaks in the oven, depending your preference for your steak cook for about 3-5 minutes for medium rare of a steak about 1 and 1/2 inches to 2 inches thickness, if you prefer a medium cook for a couple of more minutes.

Make sure you let the steak rest before cutting into it.

The chicken was so easy to do:

6 chicken tenders

1/2 cup sour cream

1/2 cup dry breadcrumbs

1/2 cup corn meal mix or yellow corn meal

1/4 cup or more shredded Parmesan cheese (the dry kind)

Canola oil

Season the chicken with salt and pepper.

Combine the breadcrumbs, corn meal and cheese in one bowl and add the sour cream to another bowl.

Dredge the chicken in the sour cream, the the breadcrumb mixture.

Add to heated oil in a large skillet and cook about 4 minutes over medium heat on one side, turn and continue to cook until cooked through.

Drain on a paper towel.


Copy Cat Krispy Kreme Doughnuts

I found this recipe online over the past holidays and tried this out.  My hubby loves Krispy Kreme doughnuts, me I can take them or leave them.  I’ve never been a big sweet eater, just about everyone in my family is though.

These are so easy and really do taste like Krispy Kreme, they are best eaten fresh, if you are keeping them for the next day you might want to warm them a little in the microwave.

2 cans Jumbo Biscuits

Canola oil

Cut the biscuits into 4 equal pieces.

Heat about 2 inches of oil in a pan and fry about 8 biscuits at a time for almost 5 minutes.  Drain on a paper towel.


1/3 cup butter

1/4 cup milk

1 teaspoon vanilla

2 cups Confectionery sugar – sifted

pinch of salt

In a small microwave safe bowl, add the milk and butter and microwave for 1 minute.  Whisk in the vanilla and add the confectionery sugar and salt.  Stir to combine.

Dip the doughnuts in the glaze and set on a wire rack.

Husband and The Cold – I want Chicken Noodle Soup

As promised yesterday I made Chicken Noodle soup for the ailing husband.  We are both nursing colds but of course, his is far worse than mine.

Since I was a little under the weather I decided to make a semi-homemade soup, let’s keep that a secret.



3 carrots, peeled, small dice

2 ribs of celery, small dice

1/2 medium size onion, small dice

1 garlic clove, grated

2 tablespoons olive oil

1 – 2 tablespoons butter

64 ounces chicken broth or stock

1 Rotisserie Chicken, skinned and deboned, chopped

12 oz cooked noodles (I used medium wide noodles)

1/2 teaspoon oregano

1/2 teaspoon dried thyme

2 bay leaves


onion, carrots, celery and garlic

Add the olive oil and butter to a kettle over medium to medium high heat, add carrots, celery, onions and garlic.


Add a little salt and pepper to season as you go.  Cook until they begin to soften.


You can use your own homemade broth or use store-bought

Add the chicken broth and bring to a boil.


Add the cut up chicken and the seasonings and return to a low boil.


I didn’t cook the noodles before adding yesterday, they sopped up all the broth as they set after cooking.  I tink cooking them before may help with this.

Cook the noodles in a separate pan and drain.  Once the chicken and broth mixture comes to a low boil, add the noodles.  Check for seasoning and add salt and pepper as needed.  Bring soup back to a low boil, cook for about 15 minutes.


It’s been a long time!

There’s just a few months left in 2015, hopefully your year has been better than the one I’ve had.  It’s been a rough year but it’s time to shake off all that and get back to myself.

Getting back to myself means what?????  GETTING IN THE KITCHEN, that’s what.  That’s my happy place as you know.

Today, the hubby is a little under the weather, I tried my best but he managed to catch the cold I’ve been fighting.  I told him I was making soup today, did he want vegetable or potato soup.  His answer:  Chicken noodle.  Did anyone see that in the option I gave???  Me either.

This reminds me of a time when my Mom was ill.  She didn’t have much of an appetite and I was cooking for Mom and my brother.  Thankfully my daughter and I lived across the street from them so preparing their meals each day was never a problem.  On this particular night I think I made chicken, mashed potatoes, green beans and rolls.  I had supper ready and went to see what Mama wanted on her plate, I listed what I made, she thought for a couple of minutes and said “I WANT A HOT DOG”.

See the resemblance of Mama and my hubby today?  Hot dogs were not mentioned.  Regardless I found some hot dogs in the freezer, thawed the retched things out and cooked them for Mama. took them to her and she looked at them, took one bite and pushed the plate away, saying that taste horrible.  Well yeah, they are hot dogs!  I didn’t say that of course, I went home and calmed myself and came back to make her a milkshake.

I knew Mama meant nothing by this because she was so ill at that time, but sometimes it was hard to swallow.  That’s what we do though isn’t it.  We love our parents and do what we can to help them as they get older and sick.

With that said, I love my husband and he feels bad today and wants chicken noodle soup.  So that’s what he will get, think he would notice if I cheated and opened a can of chicken noodle soup????

I’ll try and post some pictures of the process late on today and get you the recipe I come up with, how hard could it be, chicken, stock, noodles?????

Shepherds Pie

I saw a recipe for Shepherds pie in a cookbook the other day and thought I would give it a try.  I changed some of the ingredients just a bit bus basically followed the recipe.


The original recipe called for ground lamb, I’ve never tried and changed to all ground chuck instead of a mix of lamb and beef.  I also used mixed frozen vegetables instead of carrots and green beans.


For the potato topping, peel and quarter about 1 1/2 pounds of red potatoes, boil them until soft, drain and mash, adding 1/2 can of garbanzo beans while mashing.  Set aside for later use.


Add ground beef to a large pan and start cooking and browning, breaking up as you go.  Add the onion and spices, cook for about 3-4 minutes, add the whiskey and beef broth that was combined with the cornstarch.  Bring to a boil.


Add the frozen vegetables and stir to combine, bring back to a low boil.  Pour this all in a casserole dish and top with the mashed potatoes.


Bake at 400 degrees for 15-20 minutes till bubbly and brown.  You can also place this under the broiler after baking t brown the potatoes if needed.


1 1/2 pounds potatoes, peel, quarter

1/2 can chick peas

1/4 c milk

2 tablespoons butter

boil potatoes till tender, drain, add chick peas (garbanzo beans) add milk and butter and mash, set aside.

2 pounds ground beef

1 onion chopped

1 tablespoon cumin

1 teaspoon ground coriander

1/2 teaspoon pepper

1/4 cup whiskey

1 cup beef broth

1 tablespoon cornstarch

1 16 ounce bag frozen vegetables (corn, peas, carrots and beans combination)

Brown ground beef, add onion, cook till meat is done and onion soft, add your spices, cook for a couple of minutes.  Add the whiskey, remove from heat before adding so it doesn’t flame up.  Combine the broth and cornstarch in a bowl, add to the meat mixture and bring to a boil.  Stir in the mixed vegetables and bring back to a boil.

Pour all this into a deep casserole pan and top with mashed potatoes.

Bake at 400 degrees for 15-20 minutes.

Sun is Shining – It’s Cookout Time!

We have finally had some glorious sun in our city!  Have I mentioned that I really don’t like winter???  If not then it’s official you all know now!  Not having the sun everyday is horrible.

We’ve grilled out the last couple of nights but last nights supper was especially good I think.

With the sun out and feeling the warmth from that I was of course reminded of summer, so off to the store I went.  The pineapples looked very good yesterday.  I bought a nice one of those, some sweet red peppers, green onions and cilantro.


We had some pineapple leftover so we grilled it and put the glaze on some of the pieces.  I had mushrooms on my plate.  There is no way I would get my husband to eat them!

I got  a pork loin out of the freezer the night before to start thawing out, once I found all the fruit and veggies at the store off my mind went running.

There was  a little preparation needed but the end results were well worth the work.


Lots of chopping when you make a relish, pineapple, red pepper, onions, jalapeno and cilantro.


This pineapple relish was very nice on top of the pork.  Just add all the ingredients you chopped together and place them in a covered bowl in your fridge, take it out of the fridge and hour or so before you are eating to take the chill off.

My husband is the one that mans the grill.  I just don’t care for it at all.  In order for things to go the way I envision them last night I had to give him instructions.  Have you ever tried to give instructions to a man using the grill????  Let’s just say I got a few looks!

Before the hubby came home I sliced the pork loin into thick pieces, about 1 1/2 inches thick.


I made a glaze for the chops that had a lot of soy and other flavors so I didn’t season the chops prior to grilling.


The glaze is simple, since I knew I was going to top the chops with the pineapple relish I used pineapple preserves, soy sauce, ginger, garlic and sesame oil in the glaze.  Just heat it till everything melts together.


The chops need to cook on a medium grill for about 7 minutes on each side, then start glazing the chops for an additional 10 minutes until they are cooked.  Serve them with relish on top.

Pineapple Relish:

2 cups diced pineapple

1 cup sweet red pepper diced

1/2  cup sliced green onions tops included

1/4 cup chopped cilantro

1 jalapeno diced finely or as much for your own taste

Mix all ingredients and chill.   Remove from fridge and hour or so before serving.

Glaze for Chops:

1/2 cup pineapple preserves – DSC04425

2 teaspoons ground dried ginger

2 garlic cloves grated

2 teaspoons sesame oil

8 teaspoons maybe about 1/4 cup soy sauce

Combine all in a saucepan and heat through.

After your chops have grilled for about 15 minutes start brushing the glaze on each side and cooked the chops till cooked through.

Night Five of our International Meal Trip

Last night was Fish Friday around our house.  I know there are several ways I could have gone with fish but I took the easy way out last night.  We went BRITISH!

Fish and Chips with Malt Vinegar.

Sounds easy right?  The deep-frying of the fish drove me nuts!  The first batch decided to stick to the bottom of the pan, there went my crust!  Is there anything that can frustrate you more than when things in the kitchen don’t turn out the way you want them to?


When I was cutting up the potatoes for the “chips” I left a little peeling on the end of the them and cut the potatoes into sticks.  Place them in a bowl with water and let them soak for a bit, this helps remove some of the starch.


When it’s time to fry them try to dry them as best you can to eliminate some splatter when you put them in the hot oil.  The best way to make them crispy is to double fry them.

Work in small batches so that you don’t over crowd the pan, after a few minutes remove them and let them drain.


After you have fried all the potatoes, crank the temperature of the oil to about 400 and add batches of the potatoes back to the hot oil and fry until they are golden and crispy.


I used Tilapia last night, salt and pepper the fish and dust with flour.  I used a beer batter for the fish, I had some Weisenberger flour and added 1 cup of a flavorful beer making a batter.


Dip the fish in the batter and deep fry for about 6 minutes or until fish is cooked through and golden.

When you serve the fish and fries don’t forget your malt vinegar.