Daily Cooking Recipes Let Me Make Cooking Easy

March 29, 2014

In a Flash Burgers

 

In a Flash Burgers Photo

In a Flash Burgers

Florence

Ingredients
  

  • 2 lb ground chuck
  • Wax paper
  • Freezer paper
  • Butter or margarine

Instructions
 

  • Shape the ground chuck into four inch patties.
  • Place the wax paper on a flat surface.
  • Place a patty on the wax paper.
  • Add a piece of wax paper to the top of the patty.
  • Add another patty.
  • Continue until all the patties are stacked alternating back and forth between the patties and wax paper and being sure to end with the wax paper.
  • Wrap in the freezer paper and secure tightly.
  • Freeze for up to 2 months.
  • When ready to use place the butter in a skillet.
  • Heat on medium heat until butter is melted.
  • Add the patties.
  • Cook 7 minutes.
  • Flip and cook an addition 7 minutes or until as well as you like.

 

March 25, 2014

Tuna Rice And Veggie Bake

Filed under: Budget Friendly Rice Dishes,Rice,Seafood — Tags: , , , , — Chef @ 8:00 am
Tuna Rice And Veggie Bake Photo

Tuna Rice And Veggie Bake

Florence
Course Side
Cuisine American
Servings 4

Ingredients
  

  • 1 bag 16 oz frozen mixed vegetables
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 3 cups cooked rice
  • 1/2 cup diced green pepper
  • 1/4 cup diced onion
  • 2 teaspoons dried dill
  • 1 can 12 oz white tuna in water, drained
  • 2 Tablespoon butter
  • 1 cup bread crumbs

Instructions
 

  • Preheat oven to 375°F
  • Lightly Grease 2 quart baking dish.
  • Mix together vegetables, mayonnaise, sour cream, cooked rice, green pepper, onion and dried dill.
  • Mix in Tuna.
  • Place in Greased baking dish.
  • In a small saucepan, melt the butter, add the bread crumbs and heat just until combined, then spoon on top of the tuna mixture in baking dish.
  • Bake (uncovered) in oven for 30 minutes or until hot and lightly browned on top and around the edges.

March 19, 2014

Mini Meatloaf

 

Mini Meat Muffins Photo

Mini Meatloaf

Florence
Course Main
Cuisine American

Ingredients
  

  • 1 egg
  • 1/2 Cup milk
  • 3/4 Cup white bread crumbs soft
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb. ground chuck
  • Aluminum foil

Instructions
 

  • Beat egg slightly in a large mixing bowl.
  • Carefully stir in the milk.
  • Add the breadcrumbs and mix.
  • Sprinkle in the salt and pepper.
  • Add the ground chuck and mix well with hands to completely combine.
  • Preheat oven to 350°F
  • Spray each cup of a muffin tin with a non stick cooking spray.
  • Fill each cup with the meat mixture.
  • Bake 30 minutes.
  • Remove pan from the oven and allow to cool 10 minutes.
  • Remove muffins from pan and cool completely on a wire rack.
  • Wrap each muffin tightly in aluminum foil.
  • Freeze for up to 2 months.
  • To reheat, remove muffins from freezer.
  • Preheat oven to 450°F
  • Place wrapped muffins on a cookie sheet.
  • Bake 30 minutes.
  • Unwrap and bake another 5 minutes.

March 13, 2014

Freezer to Oven Scallop Casseroles

Scallops is one of my daughters favorite foods.  She would eat seafood all day every day.

 

Freezer to Oven Scallop Casseroles Photo

Freezer to Oven Scallop Casseroles

Florence
Course Entree
Cuisine American

Ingredients
  

  • 4 C about 2 lbs fresh scallops
  • 1/4 Cup butter or margarine
  • 1 medium size green pepper diced
  • 1 medium onion diced
  • 2 celery stalks diced
  • 3 Cup bread crumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Cup light cream
  • 1 Cup shredded Sharp Cheddar cheese
  • 6 small foil pie pans
  • Aluminum foil

Instructions
 

  • Place the scallops in a large saucepan.
  • Just cover the scallops with water.
  • Place saucepan over medium heat.
  • Bring water to a rapid boil.
  • When water is boiling rapidly remove from heat.
  • Drain scallops well.
  • Place the butter in a large skillet over medium heat.
  • When the butter has completely melted add the green pepper, onion and celery.
  • Cook, stirring often, 10 minutes or until vegetables are fork tender.
  • Place scallops in a large mixing bowl.
  • Add the vegetables.
  • Put the bread crumbs in a small mixing bowl.
  • Add the salt and pepper to the bread crumbs mix together well.
  • Add the bread crumb mixture to the scallops and vegetables.
  • Stir to combine well.
  • Place the scallop mixture into the 6 foil pie pans.
  • Allow to cool completely.
  • Once cooled pour 1/3 C of the light cream over the scallop mixture in each pan.
  • Wrap the pie pans tightly in aluminum foil.
  • Freeze for up to 1 month.
  • To cook preheat oven to 450° degrees.
  • Do not thaw the casseroles.
  • Place them wrapped on a cookie sheet.
  • Bake 45 minutes.
  • Unwrap and sprinkle each with cheese.
  • Continue baking for 15 minutes or until cheese has completely melted.

 

March 12, 2014

Freezer Shrimp Stew

I would suggest always using fresh Shrimp.  If you live near the coast, try one of those little seafood stands near where the fishing boats come in.  They usually have the fresh good stuff.

 

Freezer Shrimp Stew

Freezer Shrimp Stew

Florence
Course Entree
Cuisine American

Ingredients
  

  • 1/2 Cup olive oil
  • 1 clove garlic chopped fine
  • 1 medium onion chopped
  • 2 green onions chopped
  • 1 green pepper chopped
  • 1 15 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1 3/4 Cup burgundy
  • 1 Tbsp parsley
  • 2 tsp oregano
  • 1/2 tsp basil
  • 2 tsp salt
  • 1/4 tsp pepper
  • 3/4 Cup water
  • 1 1/2 lb halibut steaks cut into 1 in pieces
  • 1/2 raw shrimp shelled and de-veined
  • 2 6 oz packages frozen crabmeat, thawed
  • Aluminum foil

Instructions
 

  • Place oil in a large soup pan over medium heat.
  • When the oil is hot add the garlic, both types of onion and green pepper.
  • Cook until tender, about 10 minutes.
  • Add the tomatoes and the tomato paste to the cooked vegetables.
  • Slowly add the burgundy being sure to stir well
  • Mix in the parsley, oregano, basil salt and pepper.
  • Once all is mixed together well pour in the water.
  • Bring to a rapid boil.
  • Reduce heat to low.
  • Simmer uncovered 1- minutes.
  • Add halibut, shrimp and crabmeat.
  • Cover and simmer 15 minutes.
  • Uncover and cook an additional 15 minutes.
  • Remove from heat and cool to room temperature.
  • Line a large bowl with foil being sure the foil extends at least 6 in over the side of the bowl.
  • Pour the cooled stew into the bowl.
  • Fold the aluminum foil over the top of the stew being sure to secure tightly.
  • Freeze until firm
  • Remove from the bowl.
  • Wrap again tightly with foil.
  • Freeze for up to 6 months.
  • To cook, remove foil.
  • Place in a large soup pan.
  • Add a small amount about 1-2 Cup water.
  • Cover and cook on low until heated through.

 

March 10, 2014

Afghan Chicken

This dish tenderizes, moistens, and extracts flavor from a long slow marinate in a garlic yogurt, so you wind up with a skinless grilled chicken that is as yummy as it is good for you.

We suggest you serve this with an Arab flat-bread or soft pita and fresh yogurt.

Afghan Chicken

Florence

Ingredients
  

  • 2 large clov garlic
  • 1/2 teaspoon salt
  • 2 cups plain whole-milk yogurt
  • 4 tablespoons juice and pulp of 1 large lemon
  • 1/2 teaspoon cracked black pepper
  • 2 large whol chicken breasts -- about 2 pounds

Instructions
 

  • Mix garlic and salt into a paste.
  • Stir in the yogurt, lemon and pepper.
  • Skin the chicken breasts. Remove all extra fat and split into halves.
  • Make the halves lay flat by bending backwards to separate the bones.
  • Coat each half with the yogurt mixture.
  • Cover the bowl tightly and place in refrigerator to marinate for at least 12 hours, no longer then 36 hours.
  • Turn the pieces over about half-way through marinating.
  • When you are ready to cook, remove the breasts from the marinade and wipe off most of the yogurt. Leave a thin film on each piece.
  • Grill about 6 inches above the heat for about 6 to 8 minutes a side. ( or until completely cooked. )
  • Serve while still hot.

Crispy Chicken from the Freezer

Always good to make things in advance and have dinner ready in the freezer so you can just thaw it out and pop it in the oven.  I always omit the Worcestershire Sauce, because I am allergic to fish and it has anchovies in it.

 

Crispy Chicken from the Freezer

Crispy Chicken from the Freezer

Florence
Course Entree
Cuisine American

Ingredients
  

  • 2 1/2 lbs fryer chicken cut up
  • 3/4 C sour cream
  • 1 T lemon juice
  • 1 t Worcestershire sauce
  • 1 t celery salt
  • 1 t salt
  • 1/8 t pepper
  • 1/2 t paprika
  • 2 cloves garlic chopped fine
  • 1 C dry bread crumbs
  • Aluminum foil

Instructions
 

  • Combine sour cream and lemon juice in a small bowl.
  • Stir in Worcestershire sauce until completely blended.
  • Add the celery salt, salt, pepper, paprika and garlic and mix well.
  • Place bread crumbs in a shallow bowl or on a plate.
  • Preheat oven to 350 degrees.
  • Spray a large baking pan with a non stick cooking spray.
  • Dip chicken pieces into the sour cream mixture.
  • Roll in the bread crumbs.
  • Place in a single layer in the baking pan.
  • Bake 50 minutes or until chicken is tender and brown.
  • Let chicken cool before removing from pan.
  • Once the chicken has cooled wrap each piece in aluminum foil.
  • Freeze for up to 2 months.
  • Reheat by preheating oven to 450 degrees.
  • Place each piece of chicken still in the aluminum foil on a cookie sheet.
  • Bake 35 minutes.
  • Unwrap from aluminum foil and place back in the oven.
  • Continue baking 10 minutes or until crisp.

 

March 7, 2014

Chicken Bowls

 

Chicken Bowls

Chicken Bowls

Florence
Course Entree
Cuisine American

Ingredients
  

  • 1 whole chicken
  • 2 celery stalks chopped
  • 1 medium onion chopped
  • 1 Tbsp parsley
  • 1 bay leaf
  • 2 tsp salt
  • 8 Cups water
  • 1 10 oz pkg frozen baby carrots, partially thawed
  • 1 10 oz pkg frozen peas, partially thawed
  • 1 6 oz can mushrooms, drained
  • 1 Cup light cream
  • 1/4 tsp nutmeg
  • 1/4 tsp celery salt
  • 1/8 tsp pepper
  • 1/2 Cup all purpose flour
  • 1 pkg 2 included refrigerated pie crust
  • 4 foil pans 5X1 in

Instructions
 

  • Place the water in a large pot over high heat and add chicken,celery, onion, parsley, bay leaf and salt and bring to boil. Reduce heat to low and simmer covered for 2 hours. Allow chicken to cool in the broth and remove when completely cooled. Remove chicken from bones. Strain broth and keep 5 Cups. Put chicken, carrots, peas and mushrooms together in a large mixing bowl and mix together. Place 4 Cups of reserved liquid in sauce pan and add cream, nutmeg, celery salt and pepper and bring to a boil. In small mixing bowl combine remain Cup of reserved broth and flour and whisk until mixture is smooth. Pour mixture in to boiling sauce pan and reduce heat to low and summer for 2 to 3 minutes. Pour over chicken mixture and cool completely.
  • Flour a flat surface and roll out pie crust. Divide in to two even parts. Place 1/2 of the crust into the bottom a foil pan. Fill with chicken mixture. Cover with the remaining crust. Pinch to seal all the way around.
  • Wrap in freezer paper.
  • Freeze for up to 3 months.
  • To bake preheat oven to 450 degrees.
  • Unwrap each bowl and place on a cookie sheet.
  • Cut a slit in the top of each to vent the steam.
  • Bake 40 minutes or until crust is golden brown.

 

March 6, 2014

Burritos That Are Sure To Please

 

Burritos That Are Sure To Please

Burritos That Are Sure To Please

Florence
Course Entree
Cuisine Mexican

Ingredients
  

  • 3 boneless chicken breasts
  • 1/2 jar 16 oz size salsa
  • 1 14.5 oz can refried beans
  • 1 8 oz pkg shredded taco cheese
  • 1 8 count pkg burrito size tortillas
  • Wax paper
  • Freezer bags

Instructions
 

  • Place the chicken breasts in a large sauce pan and cover with salsa. Add just enough water to cover the chicken completely. Place over medium high heat and bring to a boil. Reduce heat to low and simmer for approximately 15 minutes.
  • Chicken should be white all the way through when done. Remove the chicken from pot and cool completely and then shred and return to pot. Bring back to boil to reduce liquid of the mixture looks to watery. Remove from heat when it is at your desired thickness.
  • Lay down tortilla flat.
  • Place 3 T of refried beans down the middle of the tortilla.
  • Place 4 T of the chicken mixture on top of the beans.
  • Sprinkle with cheese.
  • Fold in the sides of the tortilla and roll until completely closed.
  • Continue until you used all the tortillas.
  • Wrap each burrito in the wax paper.
  • Place the burritos in a freezer bag.
  • Freeze for up to 3 months.
  • To cook unwrap the burritos.
  • Place in the microwave for about 3 minutes or just until the burrito is beginning to thaw.
  • Preheat the oven to 350 degrees.
  • Lightly spray a cookie sheet with a non stick cooking spray.
  • Lay the burritos on the cookie sheet.
  • Bake 12 minutes or until the burrito just begins to brown.

 

March 5, 2014

How To Make Simple and Delicious Turkey

Filed under: Meats,Turkey — Tags: , , , , — Chef @ 6:15 am

 

How To Make Simple and Delicious Turkey

How To Make Simple and Delicious Turkey

Florence
A 12-15 lb turkey will feed approximately 10-12 people. If you like to cook a larger turkey, adjust the ingredients accordingly.
Course Entree
Cuisine American
Servings 10 -12

Ingredients
  

  • 12 lb Turkey will feed something like 10 people
  • A roasting bag
  • 1/2 tsp coarse sea salty
  • 1/2 tsp fresh ground scatter
  • 1/4 cup organic shallots lightly chopped
  • 1/4 cup organic carrots lightly chopped
  • 1/4 cup organic celery lightly chopped
  • 3 greater cloves garlic lightly chopped
  • 2 tsp of honey

Instructions
 

  • Preheat the oven to 325°.
  • In a large bowl mix your chopped shallots, carrots, celery, and garlic.
  • Rub the Turkey inside and out cold with salted and infuse.
  • Tuck the wings under the turkey and place the turkey in the oven roasting bag. Place your vegetable mixture around the turkey and add two teaspoons of honey into the mix.
  • Fold the top of the bag around the turkey, place breast up, into your roasting pan.
  • Bake turkey for 3 to 3 1/2 hours hours.
  • Use a meat thermometer to check the temperature by placing it in the thickest part of the strut (but not stirring the bone). The temperature should be 165° to 170°.
  • After it has reached the desired temperture, carefully remove the turkey from the bag.
  • Raise the oven to 450° and bake the turkey for 30 minutes longer.
  • This will make the turkey a golden brown color.
  • If it's not, leave it on for another 10-15 minutes.
  • Carefully remove the Turkey from the oven and cut and serve.

 

March 1, 2014

How to Make Leftovers Disappear

Filed under: Chicken,Helpful Tips — Tags: , , , , , — Chef @ 8:00 am

What do you do when a meal is finished? Most of us wash the dishes and wrap up the leftovers, but what happens to the leftover portions not eaten? Do they get consumed later or do they sit in the refrigerator until they start to smell and you finally throw them out? If you tend to do the latter, how about saving some time and money by learning how to use those leftovers in new ways to surprise your family at dinner time.

 Some people like leftovers and some do not. Still then, many will eat them one day out, but quickly get tired of eating the same thing over and over. Here’s a way to fix the problem if you or someone in your family is the same way. Let’s start with an example.

You prepare a Chicken and rice for dinner one night. The family wants something else for dinner the following night so the  Chicken pushed to the back of the refrigerator. Normally, that’s where it will stay until you clean out the fridge, right? Not anymore. Let’s do something to keep that Chicken from going to waste.

Eating leftovers the way they were originally served, is probably what’s turning family members off from wanting it again the next night. Your family doesn’t have to eat the Chicken as is. So, chop that Chicken up into bite size pieces.

Now you’re probably thinking, OK that’s great, but what do I do with it now? In a large skillet or wok, stir fry the leftover rice with a bag of frozen veggies, an egg, and some of the chopped Chicken to make Chicken fried rice. Add a little soy sauce and you’ve got a whole new dinner for your hungry family.

 

This is just one way that leftovers can be turned into a new dish with a new flavor. The same can also be done using chicken, seafood, or beef. Let’s take a look at beef.

 

If you have hamburgers left from dinner, chop them up until they resemble ground beef again. The meat can be combined with chili powder and taco sauce to make beef tacos. Or, add some beans, chopped peppers and tomatoes, and sauce to create a pot of chili. If you have the imagination, there are an unlimited number of possibilities of what you can do with meats and side dishes from a previous night’s dinner.

 

Using a little leftover magic can make one meal last for two, three, or even four more days. But, you don’t have to eat it all in the same week. Fix a new meal with the leftovers and freeze it until you are ready to have that particular meat again. On that day, dinner will already be made, all you’ll need to do is heat it up. Yes, it really can be just that simple.

 

Your family will be amazed at your ability to transform any meal into a new creation they will enjoy. Besides that, you will save money on your grocery bill and won’t be throwing it away in the trash can as spoiled leftovers. Try these and similar ideas to expand your family’s palate. 

February 22, 2014

Black Beans and Sausage

Black Beans And Sausage

Florence
Course Main
Cuisine American

Ingredients
  

  • 1 tablespoon oil
  • 1 medium onion -- chopped
  • 1 14.5 oz can stewed tomatoes
  • 1 15 oz can black beans -- undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3 cups cooked brown rice
  • 1 pound pork sausage -- cooked and sliced

Instructions
 

  • In a skillet add oil and onions and saute for 5 minutes or until tender.
  • Add tomatoes, beans, oregano, garlic powder, and salt.
  • Bring to a boil
  • Remove from heat.
  • Stir in cooked rice and sausage.
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