Citrus Grill Crusted Salmon with Mango Chipotle Salsa

The last of the teenagers just went off to college. The youngest is now a 4th grader. I have more time on my hands to create recipes...or so I would have thought.

I'm cleaning...still cleaning...One evening after cleaning, I realized that I had forgotten to take out a meat from the freezer. I did not want to go to the store because it was raining. I settled on flash frozen wild caught salmon steaks that I had purchased from "Wally World" aka Walmart. I set the individual vacuumed sealed steaks in water and 30 minutes later they were ready for the grill.

I used The Rocket Grill, however an indoor grill works just the same (I just wanted no mess to Clean Up). The Rocket Grill can be purchased at Bed Bath & Beyond or on www.amazon.com It goes for around 50 bucks and it is worth every penny.Parchment paper refills can be bought online or in the store.
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Citrus Grill Crusted Salmon Steaks


4 Salmon steaks (1/2 inch)
2 Tbsp. extra light olive oil
1 Tbsp Durkee Grill Creations Citrus Grill Seasoning
1 Tbsp. Weber Grill Creations Roasted Garlic & Herb
1 tsp. freshly ground pepper

Rub salmon steaks with olive oil. Mix all seasonings in a bowl. Sprinkle front and back of salmon steaks and let sit for 15 minutes.

Meanwhile, heat your grill (spray with Pam grilling spray) or preheat Rocket Grill for 5 minutes.

Place all 4 salmon steaks on grill or(place 2 salmon steaks in parchment holder that comes with the rocket grill).

Grill 3 minutes on each side. If your using a rocket grill, Grill according to instructions: 4 & 1/2-5 minutes


Serve with a pineapple Mango Chipotle Salsa. It can either be store bought or freshly made with:


Mango Chipotle Salsa
1 mango, diced
1 cup Fresh pineapple, chopped
3 heaping Tbsps. fresh salsa (found in produce department)
1 tomato, diced with juices
1/2 inch ribbon of tomato paste, concentrate
1 tsp. balsamic vinegar
juice of one lime
1/4 tsp cumin
1 chipotle, skinned and diced (can is fine)

Combine the ingredients and place into a non-reactive bowl. Spoon a bit onto the salmon.

Mango Chicken

It's been humid, rainy, and in the 90's here in the Carolina's. I created this dish with the sole thought of something light and quick. This dish is really good!

(I will be honest and tell you that as I was cutting up the mango it smelled so good that I ate almost half of it. Oh, was it sweet, juicy and delicious! The dish turned out great despite using 1/2 of the mango, however a whole mango would have pushed "Great" to "Superb").

Mango Chicken
Total Time: 30 minutes

3 lbs. chicken breast (chopped in small pieces)
1 packet of Sazon Goya unique seasoning mix (Con Culantro Y Achiote-coriander & Annatto) This can be found in most super markets in the ethnic section-Super Walmart, Food Lion, Harris Teeters, Piggly Wiggly
1 tsp Lawry's seasoned salt
1/2 tsp. black pepper
2 Tbsp olive oil
2 Tbsp. Smart Balance Margarine
1 onion, sliced
1 clove garlic, minced
1-8oz. pkg. sliced mushrooms
1/3 cup soy sauce
1/2 fresh lime
1 mango, peeled and sliced or chopped
bunch of green scallions-(just the green part); chopped (optional)

1). Combine the packet of Sazon Goya seasoning mix, Lawry's seasoning salt & pepper in a small bowl. Season cut up chicken breast with this mixture. Set aside.

2). Heat oil & margarine in a large skillet over medium heat.Add onion, garlic and mushrooms. Saute' for 5 minutes. Remove onion,garlic & mushrooms (place in a dish) leaving oil/margarine and juices in skillet.

3). Saute' seasoned chicken pieces in skillet for 5 minutes. Add soy sauce and juice from 1/2 lime. Stir well and cook until mixture is almost all absorbed-approximately another 5 minutes. Add mango slices. Cook additional 1-2 minutes. Toss with onion, garlic and mushroom mixture. When plating, sprinkle chopped green scallions over chicken mango dish. Serve with *rice or in a flour tortilla.
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*Rice: For the "Rice Challenged": Use Uncle Ben's microwave fully cooked rice.

Stove top rice: I start the rice prior to seasoning chicken.
Rule of thumb: 1 cup rice to 1 & 1/2 cups water
Use a long grain rice. I Love Jasmine rice.

1). Rinse rice well.
2). Bring rice to a boil-High heat (leave uncovered)
3). Reduce heat to medium low and place lid on leaving lid slightly ajar(tilted) so that air can escape- cook for about 15 minutes.
4). Place lid on tight & cook additional 10 minutes
5). Fluff with fork

Enjoy!
The Fryegirl2u!

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Zesty Spinach Dip

I have been asked several times this past month when am I going to post the spinach dip that I brought into work several months ago. I will confess...I am a "mommy cook". For any of my readers that does not know what a "mommy cook" entails...it is a cook who splashes a little of this and that and "wa-la"...a recipe is born:).

Mind you, I Can Cook! I would also go as far to say that I would place a bet on my recipes that I do post on this site. I have so many cookbooks that I have found disappointing.Many of the recipes are just "ok". Have you ever had a cookbook that you can honestly say that everyone of the recipes were on point? Example, say for instant, tripe. I have never eaten it, nor will I post it. I post only what I have eaten. Please feel free to add your own spin to it..I sure have:). I do appreciate your input as well. My blog is meant for those who want to create something that will really turn out and not be a disappointment.

Zesty Spinach Dip


1 pkg. frozen spinach, drained
1 small can of chopped water chestnuts
1 can of drained marinated artichokes
1 red bell pepper, chopped
1 cup (8 oz) sour cream
1 cup (8 oz) mayo (Dukes Mayo, if available)
1 pkg of dry leek soup mix, Lipton
1 tsp. black pepper
1/3 cup grated Parmesan cheese


Combine all of the above in a microwave safe bowl. Heat for 3 minutes or just serve cold with your favorite crackers.


Enjoy,

thefryegirl2u

Broil in the Oven Without the Smoke

I can honestly say this is one of the most used tricks of the kitchen that I absolutely L-O-V-E! How often have you used your broiler? What holds you back from using your broiler? Let me guess:

Use of broiler? Less than 2 times /yr.
Smoke! Smoke! Smoke in your kitchen and tears in your eyes.


This solution Really Works! Try it for anything you would like to "Broil" in the oven.

1 box of salt(store brand or cheapest salt under a dollar)
oven rack (or a grill rack)
heavy duty roasting pan
aluminum foil
Pam Spray

Place aluminum foil in roasting pan. Spray with Pam Spray. Sprinkle about 1 and 1/2 to 2 cups of salt into roasting pan. Spray oven rack then place on top of roasting pan.
Add meats seafood, vegetables on top of oven or grill rack and broil to any of your favorite recipes.



Enjoy!

Thefryegirl 2U

Stadium Hot Dogs & Sausages

I was treated to a version of stadium hot dogs & sausages the other day. Not only did the aroma draw me into the kitchen, but I kept trying to sneak some of the caramelized onions out of the pan. This is a another hit in my family.

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Stadium Hot Dogs & Sausages

2 sweet onions (Vidalia or Walla), sliced thinly
1 green bell pepper; 1 red bell pepper, thinly sliced
3 Tbsp. olive oil
1 package of your favorite dogs and (I like Nathan's, Hebrew National & Hillshire)

Heat oil medium-high in a large frying pan. Add onions-turn down heat to medium. Saute' onions for 8-10 minutes until well caramelized. Add hot dogs & sausages. Cook for 5 minutes, then turn over and cook for another 5 minutes or until you see grill marks. Add bell peppers and cook for additional 5 minutes. Serve in buns or eat straight up.
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Enjoy!

Thefryegirl 2 u

Fennel & Leeks

I have always said that when you introduce a new vegetable to someone who has never eaten it, the rule of thumb is to roast it. Roasting most vegetables brings out the natural robust flavor. I made this dish tonight and used it as a topping to citrus grilled pork loin. It was a hit. I hope you enjoy this dish as much as my family did.

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Fennel & Leeks

2 bulbs of fennel; cut of greenery and the first layer. Slice thinly.
1 leek; cut length-wise and rinse off grit; slice thinly
2 tsp. minced garlic
1 tsp. Lawry Seasoned salt
pepper to taste
3 TBSP. olive oil
3 TBSP. Balsamic Vinegar

Preheat oven to 400F. Toss fennel, leeks, garlic, olive oil, Balsamic Vinegar, salt & pepper in bowl. Place a silpat or parchment paper in a shallow heavy duty pan. Lay vegetable mixture on top and spread out evenly. Roast for 20 minutes. Serve by itself or as a topper for grilled pork, chicken or steak.
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Enjoy!

Thefryegirl 2U

Sangria- Fresh & Fruity

I made this non-alcoholic sangria a couple of weeks ago as a tester for my twin daughter's up-coming High School graduation from North Carolina School of Science & Mathematics. I have included the alcohol version that I will be serving to those of age.

Non-Alcoholic Fruity Sangria

2 Bottles of Pomegranate juice
1 liter of Seagrams Gingerale
1 qt. pineapple juice
1/2 gallon lemon sherbet
3 oranges, sliced thinly
2 lemons, sliced thinly
2 limes, sliced thinly
1 jar of maraschino cherries
Fresh mint

Combine all the above and serve in a punch bowl. Here is what I do to the sherbet. I soften it and then re-freeze the sherbet with a piece of mint in ice cube trays. Combine all the above and add the sherbet ice cubes.
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Sangria-Fresh & Fruity

Add all the following with the exception of the sherbet. Add 2 bottles of your favorite fruity wine or 2-6 packs of your favorite wine coolers.
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Enjoy!

The FryeGirl 2 U

Chicken Italiano

This is a quick fast dish that is sure to please even the most finicky eater. I serve it along with the eggplant tortellini.
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Purdue Cooked breaded chicken cutlets,4pk.
4 slices of Prosciutto
8 oz package baby Bella mushrooms, quartered
4 slices of sharp Provolone cheese
1 cup of red vodka sauce or your favorite Marinara sauce
1/4 cup Fresh Basil,thinly sliced


Heat chicken cutlets for 8 minutes. Meanwhile, in a saucepan add Prosciutto and quartered Bella mushrooms. Saute' for 5 minutes. Take Prosciutto and lay it on top of the cutlets. Top each piece with sharp Provolone cheese. Heat for another 5 minutes or until cheese is melted. Heat red vodka sauce up in microwave until hot.
Place about 1/4 cup of sauce onto plate. Add chicken cutlets and top off with mushrooms and fresh basil. Voila!
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Enjoy!

The FryeGirl 2 U

Tortellini & Eggplant ala Lynn

I have an herb garden that is a little over 4 years old. I grow sage, rosemary, oregano and thyme year round. I re-plant basil, dill, cilantro and marjoram each spring. I also have a big family of lizards living within these plants who take care of all the bugs. My herb garden has flourished and I have shared the bounty with friends and family.

I made a pasta/eggplant dish from the back of a Bertolli tortellini package using some of the basil. Of course I added my own spin. This is a great dish as a main course.


1 package of cheese/spinach tortellini-cook as directed
1 TBSP olive oil
2 TBSP unsalted butter
1 tsp. minced garlic
1/4 tsp. red pepper flakes
1 small eggplant, peeled and diced
1 pint cherry tomatoes, halved
10 fresh basil leaves
1/2 cup heavy cream
salt to taste (Lawry's Season Salt)
Optional:garnish with chopped fried onion rings

Cook tortellini according to directions. Heat olive oil and unsalted butter in saute' pan. Add minced garlic and red pepper flakes; cook for 2 minutes. Add diced Eggplant, cook additional 5 minutes. Add cherry tomatoes, basil and heavy cream. Cook
on medium low for 5 more minutes. Remove from heat and toss with tortellini.Season with Lawry's Season Salt.
Garnish with chopped fried onion rings and serve immediately.
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Enjoy!

The FryeGirl 2 U

Blackberry Cobbler aka Blackberry Gobbler

Blackberries are in season. I bought 4 pints the other day. As soon as I got home I quickly washed the berries. I then dumped them into a lock n lock box, sprinkled a cup of sugar and 2 Tbsp. of water. Into the fridge they went for a day.

I didn't feel like making a cobbler by scratch. So I took what was available in my kitchen and made this concoction in less than an 45 minutes. It was an absolute kid/adult hit that evening.
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Blackberry Gobbler

1 can Grands butter biscuits
1 stick of unsalted butter, melted (Set aside 2 Tbsp)
1 cup brown sugar plus 1/2 cup (set aside)
1/2 cup sugar
2 tsp cinnamon
1 cup chopped walnuts (optional)
Pam Spray
Whip Cream (I used an aerosol can whipped cream)
(See Berry instructions above)

Preheat oven to 350F. Take a 9 inch round cake pan and spray it with Pam spray. Pour the melted butter into the pan. Sprinkle the 1 cup of brown sugar and walnuts over the butter and set aside.

Combine sugar and cinnamon in a pie plate. Separate Grands biscuits. Brush each biscuit with the melted butter that was set aside and roll biscuits in the cinnamon sugar.

Place cinnamon sugared biscuits on top of the brown sugar mixture and bake 25-30 minutes. Turn over onto a non-stick sheet; parchment paper or a plate. I Love my silicone sheets! Let cool for about 20 minutes. Top with berries and whipped cream.


Enjoy!

The Frye Girl 2U

Gorilla Bread-Spin off from Paula Dean's

I made Paula Dean's Gorilla Bread last weekend and then I made my version. I like mine better. I thought about what a gorilla would eat besides bananas, nuts and chocolate chips. Where is the coconut? I'm sure if caramel was made available to a gorilla (s)he would eat it. Don't you think?
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Lynn's Version-Gorilla Bread

3 cans Pillsbury Crescent Rolls
1 can condensed milk
1 cup brown sugar
1 stick unsalted butter
1/2 cup sugar
1/2 tsp cinnamon
8oz. Philadelphia Cream Cheese(room temperature)
1/2 cup confectioner's sugar
1/2 tsp. vanilla
1 lb. chopped walnuts
1/2 cup coconut flakes
1 8 oz. bag mini chocolate chips
1 8 oz. bag mini caramel bits
2 bananas (sliced thin 48 slices)

Preheat oven 350F. Grease a Bundt or decorative pan

Combine cream cheese, confectioner's sugar and vanilla in mixing bowl. Mix till blended. Mixture will be thick. Make a ball and place in refrigerator until remaining ingredients are ready.


Combine brown sugar and butter in a sauce pan. Stirring frequently, heat on medium high or place in microwave (high power) at 1 minute intervals until fully melted.Set aside.

Combine sugar and cinnamon in a small bowl. Set aside.

Place condensed milk,chocolate chips, caramel bits,nuts and coconut into separate bowls. Set aside.

1).Pull apart crescent rolls. Using a pastry brush,brush each crescent with the condensed milk.

2) Sprinkle cinnamon sugar onto each crescent. (Save at least 3 TBSP.)

3). Add 2 slices of bananas to each crescent.

4). Take cream cheese mixtures and place a dime size ball onto the bananas.

5). Add a sprinkle of chocolate chips, coconut, nuts and caramel bits. (There will
will be a lot left. Don't worry we'll be using it all.

6). Roll crescents into balls, starting at small end. Pinch together to form
24 balls.

7) Sprinkle nuts and cinnamon sugar on bottom of Bundt pan. Add balls, then
sprinkle with the chips,bits, nuts and coconut. Add small rounds of cream cheese.
Repeat layers until finished.

8). Pour brown sugar mixture all on top.

9). Bake 30-35 minutes. Cool on rack for 10 minutes, then invert. Eat warm with or without vanilla ice cream. Heats up well and tastes even better in the morning if you have any left over.

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Enjoy!

The Fryegirl 2 U

Lemon Buttermilk Pound Cake

Easter is right around the corner. Spring break is now in full swing with the kids. A friend brought this cake in to work last week and it was very good. I thought it would make a nice addition to an Easter Dinner.I added a glaze to it.
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Lemon Buttermilk Pound Cake

1 cup Crisco
1 stick of unsalted butter
3 cups sugar
6 eggs
3 cups of all purpose flour, sifted
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk (not non fat)
2 tsp. lemon extract
1 1/2 tsp vanilla extract

Sift flour, salt and baking soda together in a small bowl and set aside.
Cream Crisco, butter and sugar. Beat till light and fluffy. Add the eggs beating one at a time for one full minute. Add flour mixture alternating with buttermilk beating well after each addition.
Add lemon extract and vanilla extract. Pour into a greased/floured pan. Bake at 325F for 1 hour and 20 minutes. Set on cooling rack for 10 minutes then turn out on rack and cool completely.

Lemon Glaze:
1 cup confectioner's sugar, sifted
2 tsp. fresh lemon juice (1/2 lemon)
1-2 Tbsp. milk

Whisk together and pour over pound cake.

Enjoy!

The Fryegirl 2 U

** Original Southern Fried Liver & Onions

I never associated fried liver and onions as a "comfort food" until I made it. This is not a conceited statement. The setting was perfect just like today here in NC. It's cloudy with a fine mist alternating with outpouring's of rain.

Picture this: As you are opening the front door a whiff of sautéed onions and bacon assaults your nose. Your driven to see what is on the stove. There in a large covered dish is a bed of fluffy white rice, crispy fried baby beef liver and bits of smoky peppered bacon just mounded all around the dish. Beside it is a deep rich brown gravy with sweet onions.

Now you ask "Honey, what did you cook"? Your partner is in another room & calls out "Liver & Onions". Your thoughts are that you absolutely hate liver or any organ meat, but (s)he is not looking and you want to tear off a small piece of the crispy fried liver just for a tiny taste. Hmmm...not so bad is it? Actually it is quite good. You take another little piece and eat it with some of the bacon. Oh now your starting to feel it. Another small piece is then dipped into the rich brown gravy and onions and just as your opening your mouth to savor the tantalizing flavors in walks your partner. I'll let you finish the story:)
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Southern Fried Liver & Onions

1 lb. Baby Beef cubed liver
Lowry's Seasoned Salt
black pepper
1-2 cups of your favorite chicken breader
1/2 cup canola oil
1 lb. smoked hardwood bacon
2 large onions, sliced
2-3 Tbsp all purpose flour
1 qt. beef stock
2 packets of Sazon Goya (Con Culantro Y Achiote-Coriander & Annato)-Found at Walmart Super store and most of the local chains.
3 cups of cooked white rice

(hint: Here is a tip for perfect rice; Call your nearby fast food Chinese take out and order the rice. It tastes good and it is dirt cheap.)

OR: Rinse white rice a couple of times to remove some of the starch. Use ratio: 1 cup rice-1 cup water. Bring to boil in a sauce pan, then reduce to simmer. Place a clean folded kitchen towel on top of the saucepan then place the lid on top. Simmer for about 15 minutes for 1 cup rice ratio or 25-30 minutes for more rice. Fluff with fork and serve.
OR: Use a rice cooker.
I have a Zojirushi NS - MYC10


Preheat oven 200F. Heat oil on top of stove in a large saute' pan on medium. (I keep a jar of popcorn kernels by the stove for this trick. I place 1 kernel into the oil and when it pops, the oil is ready).

Start cooking white rice according to directions.

Lightly sprinkle the liver with seasoned salt and pepper. Dip it into the chicken breader and fry the liver for about 6-7 minutes on each side until golden brown and crispy. Place on a rack and set it in the oven.

Cut the bacon into 1 inch pieces. Using scissors to cut bacon makes it a breeze. Pull the pieces apart and place in another skillet. Fry until crispy. Pepper  bacon Using coarse ground pepper. (Or just microwave the bacon).

Remove bacon and set aside. Drain all but 3 Tbsp. of the bacon grease. Add the sliced onions and flour. Saute' this mixture for about 5 minutes until the onions are translucent.

Add the beef stock and Sazon Goya packets, bring up the heat and bring it to a boil. Reduce heat and simmer. Please keep stirring every couple of minutes.Do not put a lid on it. Simmer for 10 minutes.

Spoon cooked rice into a large heat proof casserole dish. Sprinkle bacon all around the sides. Arrange crispy fried liver on top. Ladle gravy and onions into a gravy server. Then Serve.
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Enjoy!

The Frye Girl 2 u

Nutella Frosting

I was asked to make a Peanut butter cake with Nutella Frosting. The cake was a hit! I got so many requests for the frosting that I decided to publish it. So here goes:

Nutella Frosting
(Hazelnut/Chocolate Peanut Butter)

1/2 jar of Nutella peanut butter (found at most grocery stores)
1 stick unsalted butter, room temperature
1 lb. confectioner's sugar, sifted (more if needed)

1 Tbsp. Meringue powder: (found in Walmart cake decorating section near fabrics-or at Michaels) Container lasts for a long time and is less than 10 bucks.

2 tsp. real vanilla
1-2 Tbsp. milk

Mix Nutella peanut butter and unsalted butter until well blended in a mixer. Add confectioner's sugar and meringue. Add vanilla and milk to the consistency that you want. Whip for at least 5 minutes at medium speed till fluffy. I added chocolate curls (any quality chocolate bar like Lindt: use a vegetable peeler) all around the sides of the cake.
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Enjoy!
The Frye GIrl 2 U

Asparagus and Mushrooms

I apologize for not writing this past month. I had been working overtime due to call outs over the winter (flu season). I guess I am fortunate in that nursing is a recession proof occupation.

I was weeding out my herb garden the other day and took note that several lizards had set up home under my sage plants. When they shot out in all directions I fell backwards.I grabbed the closest thing to me to hold onto which was my rosemary plant. I now know that I have a very strong and healthy heart. With a few sprigs in hand and a sore bottom I decided to use them in this asparagus dish which is easy and delicious.


Asparagus & Mushrooms

1 lb. asparagus
8 oz. sliced white mushrooms
1 small onion, sliced
1 small sprig rosemary, chopped
1-2 Tbsp. olive oil
2 tsp. soy sauce
1/4 tsp. garlic powder
pepper to taste
(optional)- freshly grated Parmesan cheese

Preheat oven to 425F. Snap asparagus in half. Discard the woodsy bottom half. I like to peel the bottoms with a vegetable peeler then chop them up and add them.

Toss the asparagus and the remaining ingredients in a bowl them placed them in a non stick baking dish or use the non-stick aluminum foil. Bake 15-18 minutes. I like mine with or without cheese.

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Favorite Cookware/gadget: Kuhn Rikon vegetable peeler. I have had mine for 7 years and it is still sharp.
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Enjoy!

The Frye Girl 2 U

Chicken with Beer and Cream Cheese Pound Cake

Weekend Routine- Chicken with Beer-

Cream Cheese Pound Cake

I apologize for not posting a blog this past Thursday. I saw a widget that could help categorize my recipes better than what I have now. I cut/pasted as directed and nothing happened. Well, something did happen. My blogs were not posting at all. I had to become my 23 yr. old errand girl for a day in order for him to fix my problem.

This past weekend the temperature was between 65-70F. I was almost ready to pull out the grill and start barbequing outside. A neighbor was even mowing their yard. My Schnoodle, Austin waited patiently for any signs that I was awake Saturday morning. Sunrise is about 6:15 AM. The moment daylight cracks, I felt Austin’s breath practically on my face. Just to be sure that I know it is him he gives me a big slurp on my mouth and nose-Yuck! I squeezed my eyes harder and tried not to groan so that he would think that I was still asleep. No such luck. Apparently dogs know when respirations change and you’re really awake. The howling started. I keep reminding Austin that he is not from the beagle family. It does not matter. His descendents, the wolf has shown through. To make sure that I am hearing his howling, he starts pawing me on my head. Of course he won. I am up, throwing on a jacket in my pajamas and out the door by 6:25 AM.

As I am going down the steps, he sees a mocking bird on an overgrown weed in the vacant lot next door. I don’t notice it at first because I am looking down at the steps trying to work out the stiffness of old age. A quick forward jolt of the leash by Austin sends me hurdling down the wooden steps two at a time. I quickly apologize to “Our Heavenly Father” for what came out of my mouth. Not the “G” word. Think another word for crap followed by “Austin”! He could care less what came from my mouth. He was on a mission to catch a bird or break my legs trying. Now I see another reason why they call it a mocking bird. I could have sworn it laughed at the both of us as it flitted away to another tall weed then onto a nearby tree branch. Austin did not stand a chance. My cat Scooter was solemnly looking out the window at all the events with a look of disgust on her face. I looked at both of them and said (as though they understood English) “I am the one who feeds you”. I then complete my morning exercise of bending down to get the newspaper. I need coffee. Austin now has his site on an easier chase-the cat.

A fellow co-worker (Tabby) requested a pound cake recipe. Here’s to you Tabitha!

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Chicken with Beer

6 slices of thick smoked bacon

3.5 lb. chicken, cut up

2 large onions, thinly sliced

1 cup carrots, thinly sliced

2 garlic cloves

2 sprigs of rosemary

½ tsp. dried thyme

½ tsp. Herbes De Province

Salt and pepper-sprinkle

12 ounces dark beer

2 TBSP. water

3 TBSP. flour

1). In a large dutch oven pot cook bacon until crisp. Remove bacon and set on side. Add chicken pieces to the bacon grease and cook all sides till well-browned. Remove chicken from dutch oven. Add the remaining vegetables and sauté’ until onions become translucent in color. Add beer, cloves, onions, garlic, thyme, rosemary, Herbes De Province. Cook over high heat until chicken mixture starts to bubble, then reduce to low and simmer for 45-50 minutes. Skim off as much fat as you can. Whisk together the water and the flour. Pour gently while stirring into the chicken mixture. Pour sauce over chicken. This dish goes great with yellow rice. Serves 6.

Cream Cheese Pound Cake

1 pound unsalted butter, room temperature

8 ounces Philadelphia Cream Cheese, room temperature

1 pound sugar

6 eggs, room temperature

1 pound flour

2 tsp. vanilla extracts (real- McCormick’s)

Preheat oven to 325F. Cream the butter and cream cheese till light and fluffy-3 minutes. Add sugar and mix an additional 2 minutes. Add eggs, one at a time at one minute intervals. Blend flour into mixture-2 minutes. Add vanilla extract and blend an additional minute.

Pour batter into a greased and floured Bundt or loaf pan. Baker’s spray is great! Bake for 1 hour and 15 minutes or until sides pull away from pan. Rest for 10 minutes, then turn over onto a wire rack and cool completely.

Enjoy! The Frye Girl 2 U Favorite Cookware: Bamboo Cutting Board

Correct Order for the Classic Favorite American Food-Pizza!

It's cold outside today. We had 2- 6 inches of snow this morning. School did not close nor was it delayed. I wanted something warm, gooey, salty, crunchy and messy for dinner this evening. I did not want to spend a lot of time making the dough. I settled for a quick trip to Panera Breads and bought Focaccia Bread. Go out and buy pizza dough unless you really want to make your own. Pizza toppings are normally placed upon a pizza in a specific order. The pizza sauce(Any quality Marinara Sauce will do) keeps the pizza dough moist. The cheese provides a bed for the toppings to rest on so they do not dry out or fall off as the slice of pizza is held. Additional cheese is added to keep the toppings moist. Italian spices such as basil, Parmesan cheese or red pepper flakes are added as a garnish. The following list is the traditional order: Pizza Dough Pizza Sauce Cheese Pizza Toppings Cheese Garnish

Valentine's- Linguine & Clam Sauce, Roasted Asparagus, Easy Chocolate Truffle Cake

February 14th is right around the corner. An intimate dinner for two, your sweet heart's favorite chocolate and if you have school age kids-the Valentine's Day exchange. Hallmark and floral shops do a lot of smiling as those orders are being placed$$$$$. This year, I think many of us out here will get the creative juices flowing as our pockets will dictate if this is a true necessary expense.

Can a very nice dinner for 2 be made for less than $20.00? I am not talking fast food chains. Do you have to buy that expensive box of chocolate or go out to "Wally World" aka Walmart and pick up 2 boxes of Valentine Day cards and candy for you kid(s) class? Last year the trip to Wally World cost me around $12.00. I might add, that I buy Valentine Day cards after the 14th just for next year as a cost saver. I just have to remember where I placed them.

Today's posting will give you a nice dinner (which will feed more than 2)-approximately $20.00; an easy chocolate truffle cake recipe-$7.00. An ingredient list will be added so that you can just print and take to the store with you. Make cake in the morning. Enjoy!
PS: For those who want a steak dinner for 2 under $20.00, buy a nice boneless rib-eye ($12.00)-cut into 2 pieces, wrap it with bacon and broil according to my steak recipe; 2 russet potatoes ($1.60), bulk green beans (a big handful will cost less than $2.00) Fisher's 1/2 cup sliced almonds (.97) and generic French bread ($2.00).
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Linguine & Clam Sauce
Roasted Asparagus
Italian Garlic Bread
Chocolate Truffle Cake


Linguine & Clam Sauce

2 TBSP unsalted butter
1 shallot, chopped finely
1 jar capers
1/4 cup milk
3 cans chopped clams, do not drain
1 bottle clam juice
1 jar Bertolli Alfredo Sauce (or Bertolli Marinara sauce if you want a red sauce)
1/2 jar pesto sauce
1 TBSP. all purpose flour
1 lb. Barilla Fettuccine noodles
1/4 tsp red pepper flakes
1/4 cup shredded Parmesan cheese


1)In a spaghetti pot or large pot bring 4-6 quarts. water to boil. Add 1/2 TBSP. salt. Cook Fettuccine noodles according to directions-8-10 minutes.

2)Drain capers, place in a small dish and add milk. Let sit while preparing sauce-10 minutes, then drain.

3)Melt unsalted butter in large saute pan. Add red pepper flakes and shallot. Saute on medium heat until shallot is translucent in color-3 minutes.

4) Sprinkle flour and stir mixture for another minute-reduce heat to low.

5) Whisk Alfredo or Marinara sauce, pesto sauce, clam juice, clams and capers. Simmer until heated through-3-5 minutes. Serve over noodles. Fresh Parmesan cheese can be grated at serving time on top-not the one from the can!
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Roasted Asparagus

1 bunch of fresh asparagus
3 TBSP. olive oil
1 garlic, minced
1/4 cup shredded Parmesan cheese
salt & pepper to taste

Preheat Oven 375F

1) Rinse asparagus and snap in half. I prefer to use potato peeler and peel bottoms of asparagus then cut in 1/2 inch pieces.

2) In a large bowl toss asparagus with garlic, Parmesan cheese and olive oil. Sprinkle lightly with salt and pepper.

3) Place on baking sheet and bake 15 minutes

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French Garlic Bread

1 loaf French bread
1 clove crushed garlic
2 TBSP unsalted butter
2 tsp. pesto sauce
1/2 cup grated Parmesan

1) Heat oven to broil
2) Split bread length-wise
3) Melt butter on low heat in saucepan
4) Saute crushed garlic for 1 minute-add pesto sauce
5) Spread mixture on bread including cheese and place on a disposable aluminum cookie sheet or heavy duty cookie sheet
6) Broil approximately 3-5 minutes
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Easy Chocolate Truffle Cake

Cake:
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
1/2 cup unsalted butter
2 large eggs
1 cup sugar
1/4 tsp. salt
1/4 cup all purpose flour
1 tsp vanilla
1 cup mini chocolate chips

Glaze:

2 ounces semisweet chocolate
2 ounces unsweeted chocolate
1/4 cup unsalted butter

Preheat oven to 375F-with rack in middle.

1) Butter and flour one 9 inch round cake pan. Line it with a circle of parchment or wax paper cut to fit, and grease and flour the paper. This is an important step.

2) In the top of a double boiler, over simmering water, melt the chocolate and butter, except the mini chocolate chips. Let this mixture cool.

3) In a large bowl with electric mixer, beat eggs, sugar, vanilla and salt for 15 minutes. (Yes, 15 minutes).

4) Gently fold in chocolate mixture then;

5) Gently fold in the flour and mini chocolate chips

6) Scrape the mixture into the pan and bake for 20 minutes

Let cake cool cool completely on a rack. Turn it out onto the rack. Line the serving plate you'll be using with four 3 inch strips of wax paper. Please make sure the wax paper extends around the rim of the plate. Place the cake on the serving plate lined with wax paper.

GLAZE:

In the top of a double boiler, over simmering water, melt the chocolates and the butter. Stir frequently until melted. Remove from heat. Cool for 2 minutes then pour glaze on top of cake. Let cake stand for 6 hours and then remove wax paper from under cake. Cut hardened choclate away from wax paper if necessary. This is a dense chocolatey cake. Serve in small slices.
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List:

Produce Section

1 garlic head
1 shallot
1 bunch of asparagus
*******************
1 loaf of bread
*******************
Pasta Section

Barilla Fettuccine or
your favorite noodles

Bertolli Alfredo or
Marinara Sauce
1 jar of Pesto Sauce

*******************
Condiment/dressing
Section

Capers in a jar
*******************
Dairy/Deli Section

8 ounces
Shredded Parmesan
Cheese or Parmesan
sold in rounds

Land O Lakes
Unsalted Butter sticks

"Pint of milk and a
half dozen of eggs
if you don't have
any at home".
*******************
Baking Section

6 ounces Ghirardelli 60%
semisweet chocolate
bar

Bakers unsweetened
chocolate bars

Mini Chocolate Chips

McCormicks Vanilla
small bottle

(buy salt, sugar,red
pepper flakes, olive oil
and all purpose flour if
you do not have
any at home)

******************

Paper Section

Wax paper or
parchment paper
(I prefer just using
wax paper)
-------------------------------------------------------------------------------------------------

Alternate Valentine's Day Dinner


If your making the Rib-Eye steaks, buy a thick cut and half it. Place a slice of thick bacon around each piece and secure it with a water soaked skewer. Broil according to Absolutely Perfect Steak recipe. Rinse and cut green beans. In a large bowl, add green beans, garlic and toss with 1 TBSP. of olive oil, Salt and pepper to taste. On medium heat in a sauce pan lightly toast almonds, then add green beans and just enough water to cover bottom of pan. Cover with lid and cook for 8-10 minutes. "I like mine crisp". Baking Potatoes: Scrub and clean potatoes. Dry and rub them with olive oil. Sprinkle with salt and poke holes around potatoes. Place in microwave for 10 minutes (high), then wrap in aluminum foil. Let sit for 5 minutes. Serve with soften butter, sour cream and chives. Serve with Garlic Bread recipe and a salad.
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Favorite Cook Ware Gadgets: Cuisinart Nylon Spaghetti Fork with soft gripped handle and MIU Electric Lighted Pepper Mill http://www.amazon.com

Enjoy!

The Frye Girl 2 U

Super Bowl Time: Steaks, Maryland Crab Dip, Louisiana Crab Cakes, Hot Crab, Shrimp & Mushroom Dip

As everyone in America knows, it's Super Bowl Weekend! It's time for the men to put out their culinary skills and the women to take advantage of a day off out of the entire year (exceptions; Valentines Day, Mother's Day and Birthday.)

Some of the men out there may feel it their duty to invite their buddies over to watch the game on a big screen television. Some wives may feel that they actually get to observe their working husband/partner in one sitting area for the first time in a year up close and personal. Couch potatoes don't count. Whatever your vice, have fun. Take advantage of the one day when you can ask for something (make it big). More than likely the generic response will be "Yes honey", "Ok", or "Anything you say" . "Oh, I just Love this 7 ct. Marquis Diamond Ring Sweetie!"
Go Pittsburgh Steelers!
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"Absolutely Perfect Steaks"


4 tenderloin steaks-wrapped in bacon or rib-eyes
Lawry's Seasoned Salt & fresh ground pepper
5 TBSP. unsalted butter, softened (can soften in microwave on 30% power at 20 second intervals until soft)
1 garlic clove (mashed)
1 tsp. fresh thyme or 1/2 tsp. dried thyme
1/2 tsp. smoked paprika
1tsp. Dijon mustard
1/2 tsp. balsamic vinegar


1). Combine butter,mashed garlic clove,thyme, smoked paprika, Dijon mustard and balsamic vinegar-mix well, then place in refrigerator.

2). ***PAY ATTENTION: This neat trick let's you oven broil without any smoke in your kitchen; Take an aluminum disposable pan or heavy duty baking pan and place approximately 1/1/2 cups of salt in it. Take a wire rack or slotted tray, spray it with Pam (for easy clean-up) and place on top of aluminum pan. Adjust oven racks (both) to the upper middle and lower middle positions and heat to 375 degrees. Pat steaks dry with paper towels and then season with Lawry's Seasoned Salt and pepper.Place steaks on wire rack. and place in oven on the lower-middle rack. Cook 6 minutes then remove pan from oven. Flip the steaks over. Let steaks rest for 10 minutes. Place oven on broil. Transfer the pan to the upper middle rack and broil the steaks flipping every 3 minutes until an instant thermometer reads 125-135 degrees (check after 6 minutes). Transfer steaks to a platter and top with chilled compound butter mixture. Tent with foil and let steaks rest for 5 minutes. PS: I like to saute' onions and mushrooms in unsalted butter and season with Lawry's seasoned salt and pepper and then mound them on top of the steaks.
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Maryland Crab Cakes
with Remoulade Sauce



1 lb. jumbo lump crab meat, picked out
the shells and drain the liquid off the crab meat
4 green onions, green parts only, minced
1 TBSP. chopped fresh parsley
1 1/2 tsp. Old Bay seasoning
4 TBSP. fine dried plain bread crumbs
1/4 cup mayonnaise
Salt & white pepper
1 large egg
1/2 cup unbleached all-purpose flour
1/3 cup vegetable oil


1. Gently mix the crab meat, green onions (green parts only), parsley, Old Bay seasoning, *2 TBSP. of bread crumbs and mayonnaise in a medium bowl, being careful not to break up the crab lumps. Season with salt and white pepper to taste. Carefully fold in the egg with a rubber spatula until the mixture just clings together. Add more *bread crumbs if necessary until the cakes hold well together.

2. Line a rimmed baking sheet with parchment paper. Using a generous TBSP., form the mixture into 24 crab cakes, each 1 1/2 inches in diameter and 1/2 inch thick. Place each cake on the prepared baking sheet. Cover with plastic wrap and chill for at least 30 minutes.

3. Adjust oven rack to the middle position and heat the oven to 200 degrees. Line a baking sheet with a double thickness of paper towels. Put the flour into a pie dish. Lightly dredge the crab cakes, knocking off the excess.

4. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Once heated place the floured crab cakes in the skillet; Do not let them touch each other. Pan-fry until the outside is golden brown and crisp, 1 -2 minutes. Using a spatula, turn the cakes. Pan-fry until the second side is crisp and brown, 1 -2 minutes. Repeat with remaining crab cakes. Transfer crab cakes to a paper towel-lined baking sheet and place the baking sheet into the oven.

Serve HOT with *Remoulade sauce.

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* Remoulade Sauce

1/2 cup mayonnaise
1 tsp. Franks Hot Sauce
1/2 tsp. *capers, drained
1 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
1 tsp. minced fresh parsley
1 anchovy fillet, chopped coarse
or anchovy paste
Salt & Pepper
1 garlic clove, chopped
1 tsp. sweet pickle relish

Soak capers in milk for 10 minutes, then drain and proceed with the following: Pulse all the ingredients (including drained capers) with the exception of the salt & pepper in a food processor until well combined but not smooth, about ten quick pulses. Season with salt & pepper to taste. Transfer to serving bowl. Serve with Crab dip or Crab Cakes.

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Louisiana Crab Cakes

2 tsp. plus 4 TBSP. vegetable oil
25-30 saltine crackers,crushed
1/4 cup mayonnaise
1 large egg
1/2 onion, minced (1/2 cup)
2 TBSP. heavy cream
1/3 green bell pepper, finely chopped
2 tsp. dry mustard
1 celery rib, finely chopped
1/8 tsp. cayenne pepper
3 garlic cloves, minced
1/4 tsp. smoked paprika
1 1/2 lbs. lump crab meat, "pick out
the shells" and drain the liquid off the crab meat
1 TBSP Worcestershire sauce

1. Heat *2 tsp. of the oil in a medium skillet over medium heat. Add onions, bell pepper, celery, and garlic and cook until soft, about 5 minutes.
Transfer to a plate and refrigerate for about 5 minutes.

2. Transfer the vegetables to a large bowl. Stir in the lump crab meat and *3/4 cup of the cracker crumbs, being careful not to break up large pieces of crab. Whisk the mayonnaise, egg, heavy cream, mustard cayenne, smoked paprika and Worcestershire sauce together in a small bowl. Using a spatula, fold the mayonnaise mixture into the crab mixture. Divide into 8 portions and shape each into a 1 1/4-inch-thick cake. Transfer to a plate, cover, and refrigerate until well chilled, at least 30 minutes.

3. Heat the remaining 4TSBP. oil in a large 12-inch non-stick skillet over medium-high heat until shimmering. Dredge the crab cakes in the remaining 1/2 cup plain cracker crumbs and form crab cakes. Add more bread crumbs if needed to hold crab cakes together. Cook 4 of the crab cakes until well browned on both sides, about 5 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining crab cakes. Serve with lemon wedges and *Remoulade sauce.

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*Hot Crab Shrimp & Mushroom Dip*


2 cups heavy cream
2 TBSP. butter
1/4 cup minced celery
1 1/2 cups sliced white mushrooms
3 shallots, minced
1 cup lump crab meat, remove shells and drain
1 cup small shrimp, cooked
1 tsp. crushed red pepper
1/4 tsp. salt 2 green onions, just the green part
1/2 tsp. smoked paprika
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack
cheese

1. Melt 2 TBSP. of butter over low heat in a large saucepan. Add celery, shallots, crushed red pepper and smoked paprika and simmer the ingredients over low heat for 20 minutes. Cook slowly just until the celery softens and the onions begin to turn translucent.

2. Add mushrooms, crab, shrimp, cream and salt to the pan. Turn the heat up until the liquid begins to bubble, then turn the heat back down and simmer mixture for 20 minutes or until it becomes thick. Watch carefully making sure the mixture does not bubble over. Set oven on broil.

3. When the dip has thickened pour it into a casserole dish. Combine Cheddar & Jack cheeses and sprinkle the cheese mixture over the dip. Broil the dip for 3 or 4 minutes or until the cheese is melted. Sprinkle green onions over the top and serve hot with toasted garlic bread.


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Toasted Garlic Bread

2 loaves Italian bread
1/2 tsp. dried parsley flakes
1/2 cup melted butter (1 stick salted butter)
1/2 tsp. chives
1/4 tsp. garlic powder



1. Cut loaves length-wise. Combine the dried parsley flakes, garlic powder and chives with a stick of melted butter in a small bowl. Brush some of this garlic butter on each side of each the bread and toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown.



**********************************************************************************************************


Zesty Crab Dip


1 jar (12 oz.) cocktail sauce
2 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
A dash or two of hot sauce (My favorite is: Frank's Hot sauce)
1/2 cup mayonnaise
1 can (4.25 oz) lump crab meat pick out the shells (drain well)
1/4 tsp. dill
1 tsp lemon zest
Salt and pepper to taste
Bag of your favorite Tortilla chips or *Home-made*


Place the cocktail sauce, mayonnaise, lemon zest,dill, lemon juice & Worcestershire hot sauce in a decorative bowl. Stir mixture well.
Fold in the drained crab meat until just combined. Salt and pepper to taste. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Serve with tortilla chips.******To make your own tortilla chips just cut flour tortilla's in fourths. Heat a quart of peanut oil to 375F. Deep fry in batches approximately 30 seconds-1 minute. Drain on paper towels. Sprinkle lightly with salt. Cost pennies to make a whole slew of them!

**********************************************************************************************************


Favorite Cookware: Corning Ware Oval Casserole Dish

Enjoy!

The Frye Girl 2 U

No Rest for the Weary- Chicken Noodle Soup

Please excuse my late posting. I came down with the flu. I actually caught it from my 9 yr.old son who caught it from his cousin. It's funny, how despite all techniques (constant hand washing, Lysol spray, Clorax water, separate utensils and dish ware, isolated area,etc.) I still managed to catch the flu. My niece's case was mild. My son had it really bad and as for myself...well, "mothers" don't get sick. We still have to clean, cook and work.

While taking care of my son through these past 7 days a revelation came upon me. All women can relate to this who has had to take care of a husband or boyfriend. When "they" get sick, it is a near- death experience. I mean, the whining, "honey I need this" goes into hyper mode. We can be on our last leg and it will not even be acknowledged by these guys. Well, I am sure there are a few out there who are protesting this statement, but it is so true. How does this happen? I "babyed"my son. I was at his beck and call. I stayed up for 2 nights straight just making sure he was still breathing. I created this syndrome. "We" women have created this syndrome in men. It probably dates back to cave man days. Would these men survive an illness without us? Yes...eventually. As for us, mothers never get sick.
************************************************************************************

Chicken Noodle Soup

2 lbs. chicken leg quarters
1 lb chicken feet (optional-but makes a great base)
8 cups water
3 large yellow onions
4 stalks celery with leaves
3 cloves garlic
6 carrots
2 bay leaves
2 packets Sazon goya seasoning
1 tsp. paprika
1 Tbsp season salt
2 tsp pepper
2 tsp lemon juice
1/4 cup white wine
1/4 cup canola oil
1 box bow tie noodles

Clean and rinse chicken parts. If using chicken feet, cut off toenails. Using a large stock pot add oil and place on medium heat. Brown chicken in batches. It takes about 8 minutes per side. Set chicken aside. Quarter 2 of the onions. Remove the top and bottoms of the onions. Leave the skin on. This helps absorb some of the fat. Take 2 stalks of celery with leaves and break them in half. Place in pot. Add 2 cloves of minced garlic, 3 carrots and bay leaves. Saute vegetables in oil for 3 minutes. Add browned chicken, lemon juice, Sazon goya seasoning packets, 2 tsp salt, pepper and water. Bring to boil, then set on medium low and simmer for 4 hours.

Remove chicken parts. Throw away chicken feet. Place chicken quarters in a baggie and refrigerate. Strain and discard vegetables. Set broth in refrigerator over night. Next day, skim off fat. Dice remaining vegetables, shred chicken and add to strained broth. Add white wine and paprika. Add more water to broth to make at least 8 cups. Simmer 1 hour. Add 1/2 box noodles and cook for 9 more minutes. Season with salt at 1/2 tsp. increments to your taste.
This makes a lot of broth and you can add more water and additional noodles (the other half of the box) when reheating. 12+ servings.
***********************************************************************************
Favorite Cookware: Conical Stainless Steel Strainer with Hang Hook
***********************************************************************************

Enjoy!

The Frye Girl 2 U

America's Song and a Scrumptious Pork Tenderloin Recipe

America’s Song-Scrumptious Pork Tenderloin


www.oprah.com has "America’s Song" for your listening pleasure . It was written by Will-I-am and David Foster. I listened to the song on Oprah and it is beautifully sung by some of the most talented singers of our time: Faith Hill, Seal, Bono and Mary J. Blige.

My son will be home from his “Road Trip to Washington DC” Wednesday evening. We will have lot’s to talk about especially since school is closed tomorrow due to weather. I decided to pull out a crock pot recipe that my family absolutely loves for me to make. This one I will submit to Amazon Daily’s blog.
************************************************************************
Scrumptious Pork Tenderloin

2-1 ½ lbs. pork tenderloin
4 Tbsp all purpose flour
2 Tbsp olive oil
2 onions, chopped
4 cloves garlic, minced
1 pkg. Lipton Onion Soup Mix
1 pkg. Italian dressing
1 Tbsp brown sugar
1 tsp thyme
2 tsp Dijon mustard
¼ cup white wine
14 oz. can Swanson Chicken Broth or 1 ½ cups-2 cups chicken broth
Salt and pepper to taste

Salt and pepper both tenderloins. Coat in flour. Heat olive oil and brown each tenderloin. Transfer into crock pot. Add remaining ingredients. Cook on high for 2 hours then reduce to low and slow cook for 4-5 hours or until it falls off your fork. Salt and pepper to your taste. Serve over toasted French bread.
************************************************************************Favorite Cookware: Smart Pot by Rival

Enjoy!

thefryegirl2u
************************************************************************

Road Trip: Spinach Dip; Hot Wings, Mountain Dew Cake

Road Trip


My 9 year old son, Brendan went with his dad to Maryland in celebration of our new President who will be sworn in Tuesday, 01/20/09. The moment “Road Trip” was mentioned, Brendan had his PSP and PS 2 packed in no time. I told him that he may not make it back in time for school on Wednesday and he looked utterly devastated, stating how much he loved school. I did a double take on that statement and caught him with a slight grin on his face. He rode shotgun. They left Saturday afternoon making a few stops along the way. All along 95 South were reminders of the big event! They arrived in Maryland 8 hours later around 11 pm.

My daughter, who lives in Maryland and works in Washington, DC described the euphoria of the people as one would describe the Christmas holidays. All the hustle & bustle of preparation for the millions to show up for the events.

I will be curled up on the sofa watching the Inauguration from my home in NC. I work the weekends as a Baylor Nurse. Of course I will make something special similar to Super Bowl food. I made a Spinach Dip that will be eaten with small cups made out of puff pastry. I’ve already sliced my vegetables for the veggie tray. Cheeses are cubed with little toothpicks already in place. Of course I have to make hot wings. The finale will be a Mountain Dew cake. Don’t that make you just want to come on down to my home and eat? Well, here is the recipes for: Spinach Dip, Hot Wings and Mountain Dew Cake.
***********************************************************************************
Spinach Dip Serves 6

1 box frozen chopped spinach, thawed and drained
1 cup mayo (I like Duke’s)
1 cup sour cream
1 small can of water chestnuts, chopped into iddy biddy pieces
½ tsp. smoked paprika
3 scallions (green onion with tops), thinly sliced
1 pkg. spinach dip seasoning packet
Salt and pepper to taste

You can buy puff pastry already in tiny cups or remove a sheet of pastry and fit it into greased mini muffin pans. Bake as directed on box. Fill with the dip.
************************************************************************
Hot Wings Serves 6


2 lbs chicken wings, cut into 3 pieces, discard tip or save for soup
1 qt peanut oil
Cornstarch, enough to coat chicken
1 bottle Frank’s hot sauce
1 stick of salted butter, melted

Heat oil to 375F. Coat chicken in cornstarch. Fry till golden brown-5-6 minutes. Combine hot sauce and melted butter. Dip chicken into mixture. Place in a 9x12 greased baking pan and bake x 45-50 minutes or until chicken is tender. May serve with Bleu Cheese Dressing.
***********************************************************************

Mountain Dew Cake

Pre heat oven to 350F. Grease and flour a decorative bundt pan. Or use a baking spray.

1 stick salted butter
1 cup sugar
2 eggs
¼ cup plus 2 Tbsp. Mountain Dew
2 Tbsp. frozen Orange Juice, thawed
1 ¼ cups all purpose flour
¾ tsp. baking powder

Cream butter and sugar x 3 minutes. Add eggs. Beat on medium speed for another minute. Add remaining ingredients and mix on medium speed for 3 minutes. Pour into prepared pans. Bake 25-30 minutes, or until cake pulls away from sides. Cool x 10 minutes on rack. Invert cakes on baking rack and completely cool.

Mountain Dew Frosting

1 cup Mountain Dew
½ stick unsalted butter
2 cups confectioner’s sugar, sifted
2 tsp. frozen orange juice, thawed
Zest from ½ lemon & ½ lime
2 Tbsp. heavy cream

Place Mountain Dew in a saucepan. Bring to a boil. Simmer x 15 minutes or until syrup is reduced to ¼ cup. Cream butter. Add remaining ingredients. Spread onto cake.
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Favorite Cookware: Kitchen Pals-Silicone Oven Mitts-www.bedbathandbeyond.com

Enjoy!

thefryegirl2u

Q: What is your favorite everyday cookware?

Asked by thefryegirl2u

A: My most used and favorite everday cookware is my 5 1/2 qt. lodge cast iron pot. I can fry,saute, bake and even use it as a slow cooker. It is great for one pot meals.

Ask thefryegirl2u a question.

Q: how do keep pasta from sticking?

Asked by M. Armstead

A: Good question! Using a strainer to hold your pasta, just dip it in hot water for several seconds or use your pasta water; then add pasta to your favorite sauce.

Ask thefryegirl2u a question.

On A Serious Note-Chili with Nachos

We live in a world of technology. It is suppose to make our lives more efficient and productive. Yet when I look around I see the opposite at times. I look at our children of today verses yesteryear; Automated recordings via phone; Just a finger press away from something you want by hitting “buy it” and it ’s delivered to your door in a matter of days or an hour if you want fast food; television with 24 hour advertisement just for “your” convenience. Various GPS’s made to get you from point A to point B in no time; the list can go on and on. I’m sure even you can think of what is suppose to make our lives easier and less complex but has somehow fell short.

We have more children diagnosed today with ADHD/ADD than 50 years ago. The obesity of our kids are rampant. Video games and television has took hold of our kids. Mom works outside the home now because it takes a 2 income household in order to just survive. Kids are either watching themselves or emulating some maniac on television.

Automated recordings drive me crazy. “Press 1 if you speak English; press 2 if your calling about one of the next thousand items ;Do you get the gist of where I am going with this one?

Why can’t we cure our deadliest cancers? If all the most influential and richest people in the world was told they had 6 months to live and each had a different form of our deadliest cancers, I betcha a cure would be found and made available ASAP.

How did our economy get so messed up? Sure, we can blame our administrations, banks, etc. but what it really boils down to is greed for money and the “I don’t care what it takes to get it” syndrome. Hurt the one’s who want “The American Dream”. Sure there were those who knew that they could not afford a $100,000.00 home off a minimum wage income or was surviving on a disability check and still qualified for that brand new automobile along with a $5,000.00 credit line. Then those with the wide -eyed disbelief that they could obtain the once unattainable, went for it.

So how do we fix it? Where do we begin? Will bailouts really be a cure all? Of course not. This whole economy mess reminds me of a gigantic gridlock. A long term action plan is needed and a lot of us won’t survive it. It’s going to get a whole lot worse before we will see the economy bounce back. Then there are still going to be the “Joe McGreedies” of the world out there testing the waters.

Today’s article was more on “Thought” than on stories and humor. I will try not to write on such a “Here we go, another one” subject again. My mojo for writing has not come back but I know it’s within me. I’m even thinking along a story line with a continuance each week.
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My sister asked for a recipe for Chili with Nacho Chips and of course I have one. So here’s to you Lisa.


Chili with Nachos


2 lb. ground turkey
1 onion, diced
2 cloves garlic, minced
1 packet Sazon Goya seasoning
28 oz can of crushed tomatoes
A container of fresh salsa (found in the produce section)
2 Tbsp. tomato paste
1 tsp. brown sugar
2 Tbsp. chili powder
14.5 oz. can chicken broth (Swanson 99% fat free)
2-16 oz can black beans, drained
*Salt to taste
********************************************************************
Condiments
1 bag of Nacho Chips
1 Pkg Shredded Monterey Jack/Cheddar cheese
8 oz. sour cream
Bunch of chopped scallions
Black olives

In a large pot brown turkey in a small amount of oil, then drain. Add diced onion and garlic and continue cooking for 3 - 5 minutes. Add remaining ingredients except for salt.
Simmer for 30 minutes. Salt to taste adding a ½ tsp at a time.
Serve over Nacho chips, sprinkle cheese on top, add a dollop of sour cream then remaining condiments to complement the chili. Serves 6.

**********************************************************************
Favorite Cookware: Silicone Flexible Non-skid cutting boards-by Silicone Zone
**********************************************************************

Enjoy!
The Frye Girl 2 U

Beef Stew "AKA" Dog Chow

ReCap: Last week Beary the Christmas Bear had an unfortunate event with Austin the Schnoodle. Beary was patched back up and place once again on the settee with a stern warning to Austin “Don’t mess with my bear!”.

I went to pick up my son from school and as suspected, Austin had scattered the fluff out of Beary. It took 30 minutes to repack all the stuffing from the head of the now crooked eyed bear.
Scooter, the cat was nowhere to be seen as she probably knew that Austin was “In the doghouse” this time. Austin, too was in hiding. I looked under beds, in the bathrooms, in the kitchen and under the dining room tables-no Austin. I called his name in the manner in which you speak to a 5 year old who has stuffed toilet paper to the gills in the potty. “Austin, sweetie, where are you?”. I heard a slight shuffling in the mud room where the litter box is kept and there he was crouched behind the box. I reached over the cat litter box to pull Austin towards me. His eyebrows were arched and his eyes were wide eye open with fear that he had disappointed me. This was my fault. I was the one who had placed Beary back on the settee knowing that Austin could not resist this bear. I hugged Austin and took him outside for a walk.

After our long walk Beary the now crooked eyed lumpy stuffed Christmas Bear was placed back on the designated Christmas shelf to await next year. Austin was playing happily with Scooter chasing her around the house. All was good.
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Beef Stew AKA "Dog Chow"

1 1/2 lbs. stew beef or more if preferred
½ cup flour (more flour if needed)
4 carrots, chopped
1 parsnip, chopped
2 potatoes, chopped
1 stick of celery, chopped with leaves
1 large onion, diced
1 clove of garlic, minced
1 15 oz can of diced tomatoes, not drained
1 cup of beef or chicken broth
1 Tbsp. Worcestershire sauce
1 tsp beef bouillon (I like "Better than Bouillon" in a jar)
1 bay leaf
½ tsp. smoked paprika
1 tsp. season salt
½ tsp. black pepper
2 Tbsp. olive oil
2 Tbsp. cornstarch mixed with 2 Tbsp. cold water, if needed (extra thickener)

8 oz package of shredded Monterey Jack/Cheddar cheese
8 oz sour cream
Large loaf of French bread, hollowed out or go to Panera breads and buy bread bowls


Coat stew beef with flour and brown in hot oil. Add tomatoes, broth, Worcestershire sauce, celery leaves, garlic, onions, bay leaf and spices. Simmer for 1 ½ hrs.
Take out bay leaf and add vegetables. Continue cooking for about 45 minutes to 1 hour. May add a little cornstarch mixed with cold water to thicken if not thick enough for your taste. Salt and pepper to taste. Hollow out French bread and fill it up with beef stew or buy French bread bowls from Panera breads. Sprinkle with shredded cheese and a dollop of sour cream. Serves 6.

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Favorite Cookware: Swissmar Borner V-Slicer Plus Mandolin by Borner
*************************************************************************************

Enjoy!

The Frye Girl 2 U