It's been cold here in the Carolina's too. Another saying comes to mind: "It's colder than a rat's behind"! Personally, I have never felt a rat's behind and would wonder just how the saying got it's start?
Last week, I had a taste for something hot, tangy and soft, yet with a little crunch and bite. I wanted a casserole type dish that felt like "winter". Root vegetables are in abundance during the winter months. They're filling and nutritious. I know there is a book out there called "1,000,000 Ways to Cook Cabbage".
Here is my rendition of Pork and Sauerkraut. This recipe passed the kid test at home with ages ranging from 10yrs
PORK STEAK WITH SAURKRAUT
2lb. Silver Floss Barrel Cured Sauerkraut (found in the hot dogs and sausages section)
4 red potatoes
1 large onion, sliced
1/2 lb. of bacon
2 slices of pork steak
1 large Granny Smith Apple
12 oz Hornsby's Hard Cider Crisp Apple or any Apple Hard Cider
1/2 Tbsp. Caraway Seed
1 tsp. Dill
1/2 tsp. celery seed
1/4 cup sugar
3 tsp. Lawry's Seasoned Salt (or season more, if needed)
1/2 tsp. red pepper flakes
Black pepper
2 Tbsp. Canola Oil
Take one tsp. seasoned salt and pepper and sprinkle all over pork steaks. Cut pork steaks into strips; set aside. Cut 1/2 lb. bacon into 1 inch strips. Set aside.
Add cut up bacon to a cold large stock pot or 8 qt. cast iron pot.Heat canola oil in a large stock pot or 8 qt. cast iron pot. Fry up until crisp-8-10 minutes. Remove from skillet (leaving grease in skillet) and set aside. Season pork steak strips with remainder seasoned salt and pepper. In same skillet, add seasoned pork and cook until well done, around 15 minutes. Remove and set aside.
Chop apple into small pieces-set aside. Chop potatoes (with skins on) into small cubes and place in a microwave dish Add a small amount of water and cook potatoes in microwave for 10 minutes.
Saute' cut up onions and apples in cast iron or regular skillet/pot. Add Sauerkraut, potatoes and Hornsby Crisp Apple Hard Cider. Add all seasonings/herbs to dish. You may decrease the salt, if you prefer. Cover and Cook down on medium/low for 35-45 minutes. Stir about every 5 - 7 minutes until most of liquid has evaporated, then
Serve with a warm crusted bread.
Enjoy!
Thefryegirl2u
Saturday, August 28, 2021
THE BEST SAURKRAUT HANDS DOWN!
I saw a recipe for saurkraut online that I fell in love with so much that I Why would I make it? A recipe online used COKE as the Primary Ingredient to take out that "Edge" that saurkraut has, that tends to discourage a lot of dislikers for the fermented cabbage. Be Adventureous and try it! My Family Loved It!
2 Pounds of saurkraut, Rinsed and Drained ( Use your favorite or not so favorite)
12 ounces of Cola (May use Diet Cola)
Start with a * Cold Skillet or a cast iron skillet. Fry up a pound of bacon (Save drippings)
1 large onion
1 TBSP. Caraway Seed (Optional)
1 TBSP Brown Sugar
Salt and Pepper (to your taste)
In a cast iron pot, place drippings from bacon and heat on medium high heat. Slice onions thinly, then saute' for approximately 5 minutes in bacon drippings. Add saurkraut, Caraway Seed (Optional) and Brown Sugar. Add Cola (Use more, if needed), then reduce to low heat, cover and let simmer for an hour, adding more cola as needed. Salt and pepper to taste. I sometimes serve this Saurkraut with Grilled Brats instead of Fried Pork Chops. Sliced Granny Smith Apples (2 - 4) Sauteed in 3 TBSP. unsalted butter sprinkled with cinnamon and sugar also makes a Great Accompaniment!
Enjoy!
Wednesday, July 28, 2021
Smothered Southern Fried Cubed Beef Liver with Mushrooms, Onions, Bacon and Gravy
I've updated my Liver Recipe. Hope you like it! ( August 28, 2021)
1 pound Cubed Liver
Mushrooms Cremona or white - 8 Ounces ( Sliced )
1 Large Onion, Sliced Thick
1 pound Thick Sliced Smokey Bacon
Swanson Chicken Broth 99% Fat Free - 1 Quart
3 TBSP Unsalted Butter
3 TBSP All PURPOSE FLOUR
1 Beatened Egg ( Set aside in dish )
1/3 Cup of Water ( Stir in egg dish)
1 Cup of All Purpose Flour ( Mix in large dish ) or *GF all Purpose Flour
Sazon Goya Seasoning Packet
Thyme - 2 Teaspoons
Lowry Seasoned Salt (Lightly Salt both sides of Liver)
Cracked Black Pepper ( To taste)
1 pound Cubed Liver
Mushrooms Cremona or white - 8 Ounces ( Sliced )
1 Large Onion, Sliced Thick
1 pound Thick Sliced Smokey Bacon
Swanson Chicken Broth 99% Fat Free - 1 Quart
3 TBSP Unsalted Butter
3 TBSP All PURPOSE FLOUR
1 Beatened Egg ( Set aside in dish )
1/3 Cup of Water ( Stir in egg dish)
1 Cup of All Purpose Flour ( Mix in large dish ) or *GF all Purpose Flour
Sazon Goya Seasoning Packet
Thyme - 2 Teaspoons
Lowry Seasoned Salt (Lightly Salt both sides of Liver)
Cracked Black Pepper ( To taste)
8 ounce bag of Mild or Medium shredded Cheddar Cheese
Canola Oil ( 1 1/2 to 2 inches )
Canola Oil ( 1 1/2 to 2 inches )
Spray Casserole Dish with Cooking Spray
Pre - Heat Oven to 375 Degrees
Season cubed liver with Lowry Seasoned Salt and cracked black pepper.
Toss Goya Seasoning packet and Thyme into Flour.
Dip Seasoned Cubed Liver into Seasoned Flour ( Press down) then into egg wash, then press lightly back into Seasoned Flour. Set Aside.
In cold skillet, preferably cast iron Fry bacon until crispy; Sprinkle with Cracked Black Pepper, then cut into squares; Set aside
In same skillet, Saute' mushrooms and onions in melted butter for 5 minutes,
Remove oil mixture from skillet. Clean skillet
Add Enough Canola oil to skillet to Fry the liver.. Heat to 375 Degrees.
Add a popcorn kernel or a small piece of bread. When popcorn pops or bread browns, the oil, is ready.
Fry Seasoned Flour Liver 6 Minutes each side. 5-7 minutes per side. Turn off burner and let any leftover oil from skillet cool down. Then discard oil.
Take equal parts of flour and butter and saute in skillet for 5 minutes ( Light to medium brown) .
Slowly Add chicken broth, stirring frequently until smooth and creamy. Stir in mushroom onion mixture
Grease Large casserole dish. Lightly coat bottom of dish with chicken broth mixture; Add Fried Cubed Liver, Bacon and remaining chicken gravy. Sprinkle Cheddar Cheese all on top of casserole.Bake at 375 Degrees for 40 minutes. Serve over fluffly white or brown rice of your choice.
RICE - Serves 4
1 CUP RICE
2 CUPS WATER
2 tsp. Butter or Margerine
Add 1 cup of the rice ( rinse rice of you prefer) and 2 cups of water, then bring to boil, reduce to medium low heat; Cover boiler and simmer for 20 minutes. Set Aside; If using brown rice double the time for cooking the rice.
Fluff rice with fork first
When ready to serve with Liver, .
Sunday, June 26, 2016
Gluten Free Pizza
Use a Gluten Free Pizza Mix and a pizza stone. It's * Important to follow the directions, HOWEVER, My " Significant Other" who made and designed this INCREDIBLE PIZZA CRUST for thick or thin crusts states to: Bake crust (425 degree oven) first in a large Greased And lightly salted pan x 10 minutes. Remove from oven. Dough should be hard enough to tranfer to pizza stone. He also stated to sprinkle the pizza stone with cornmeal and continue baking until edges appear brown and crusty. "Those are His Exact Words. Remove from oven, then proceed with the directions found below. Move over Brixx Pizza!
TOPPINGS
ALL OPTIONAL:
450 Degree Oven (Preheat)
Thinly Sliced Grilled Red Onions - 1 (Drain Well)
** I LIGHTLY OIL ( USING OLIVE OIL OR GRILLING SPRAY ) ONTO A GRILLING PAN OR A GEORGE FOREMAN GRILL*** GRILL ALL VEGGIES FOR ABOUT 1 MINUTE. OR YOU CAN PLACE UNCOOKED VEGGIES DIRECTLY ONTO BAKED PIZZA CRUST.
*DRAIN DRAIN DRAIN DRAIN DRAIN DRAIN DRAIN*
(ALL GRILLED VEGGIES)
Thinly Sliced Grilled Green Bell Peppers -1 (Drained Well)
Thinly Slicedt Grilled Cremini Mushroosms (Just brush off or use a damp paper towel prior to Grilling)
Black / Green Olives *Well drained*
Olive Oil ( Once pizza is baked and just prior to serving )
Anchovies: Canned and Drained on paper towels: Sprinkled , torned and chopped use sporadically - ( NOT whole where it looks like a fish!) Did you know it's a *Great Salt Replacement and Does Taste Pretty Good ? NOT RECOMMENDED FOR LOW SODIUM DIETS!
Spinach (Use frozen or fresh baby spinach) Place in Clean Kitchen towel and Squeeze out as much water as you can). Use as much as you like
If you want to add tomatoes, use dried tomatoes and rehydrate according to instructions, Squeeze inside clean kitchen towel and set aside.
Any *WELL DRAINED MEAT like Sausage, Hamburger, Salami, Cooked Shredded Chicken, Turkey ( Ground or roasted), Steamed Seafood (Left whole or in pieces), Fish, Shrimp, Small Bay Scallops, Calamari, Crab Meat (You get the picture).
White Sauce for Chicken / Turkey / Seafood (Use Bertolli Alfredo Sauce)
Red Sauce - Red Meats (Use Bertolli Marinara Sause)
Lot's of Fresh ** Real Full Fat Mozzarella ! ( About 8 Ounces, Shredded or Balled)
4 Slices of Provolone Cheese
Freshly Grated Parmesan Reggiano
DIRECTIONS: Pre - Heat 425 Degree Oven
LIGHTLY spread sauce of your choice. Add Mozzarella, Provolone Cheese, Meats, Veggies of your choice, Top with Parmesan Reggiano. Slide pizza onto Pizza Stone and Bake until Bubbly, until the cheese melts; Drizzle with a Olive Oil. Use Crushed Red Pepper for Heat.
ENJOY !
TOPPINGS
ALL OPTIONAL:
450 Degree Oven (Preheat)
Thinly Sliced Grilled Red Onions - 1 (Drain Well)
** I LIGHTLY OIL ( USING OLIVE OIL OR GRILLING SPRAY ) ONTO A GRILLING PAN OR A GEORGE FOREMAN GRILL*** GRILL ALL VEGGIES FOR ABOUT 1 MINUTE. OR YOU CAN PLACE UNCOOKED VEGGIES DIRECTLY ONTO BAKED PIZZA CRUST.
*DRAIN DRAIN DRAIN DRAIN DRAIN DRAIN DRAIN*
(ALL GRILLED VEGGIES)
Thinly Sliced Grilled Green Bell Peppers -1 (Drained Well)
Thinly Slicedt Grilled Cremini Mushroosms (Just brush off or use a damp paper towel prior to Grilling)
Black / Green Olives *Well drained*
Olive Oil ( Once pizza is baked and just prior to serving )
Anchovies: Canned and Drained on paper towels: Sprinkled , torned and chopped use sporadically - ( NOT whole where it looks like a fish!) Did you know it's a *Great Salt Replacement and Does Taste Pretty Good ? NOT RECOMMENDED FOR LOW SODIUM DIETS!
Spinach (Use frozen or fresh baby spinach) Place in Clean Kitchen towel and Squeeze out as much water as you can). Use as much as you like
If you want to add tomatoes, use dried tomatoes and rehydrate according to instructions, Squeeze inside clean kitchen towel and set aside.
Any *WELL DRAINED MEAT like Sausage, Hamburger, Salami, Cooked Shredded Chicken, Turkey ( Ground or roasted), Steamed Seafood (Left whole or in pieces), Fish, Shrimp, Small Bay Scallops, Calamari, Crab Meat (You get the picture).
White Sauce for Chicken / Turkey / Seafood (Use Bertolli Alfredo Sauce)
Red Sauce - Red Meats (Use Bertolli Marinara Sause)
Lot's of Fresh ** Real Full Fat Mozzarella ! ( About 8 Ounces, Shredded or Balled)
4 Slices of Provolone Cheese
Freshly Grated Parmesan Reggiano
DIRECTIONS: Pre - Heat 425 Degree Oven
LIGHTLY spread sauce of your choice. Add Mozzarella, Provolone Cheese, Meats, Veggies of your choice, Top with Parmesan Reggiano. Slide pizza onto Pizza Stone and Bake until Bubbly, until the cheese melts; Drizzle with a Olive Oil. Use Crushed Red Pepper for Heat.
ENJOY !
Lactose Free Healthy Soft Served Ice Cream
Even if You Are A "Banana Hater", You Will Like this Ice Cream! * I do use a Vitamixer for this recipe, however, I'm sure you can use a quality blender.
*4 Frozen Bananas: (Slice and place bananas into Freezer Ziploc Baggies). I use bananas that are stll firm but not brown enough to make banana nut bread.
4 - 5 Pitted Dates
1/2 Cup of Walnuts
1 1/2 - 2 cups Almond or Soymilk (Regular)
1 tsp. Vanilla
Place all in order and Blend on # 8 Low with Vitamixer until Creamy /Fluffly
in appearance. If using a blender, just process in short bursts, then High speed till Fluffy /Creamy in appearance. Serves: 2 - 4
I like swirling Caramel Sauce, then lightly sprinkling Course Kosher Salt on top of this Delicious Ice Cream. Enjoy!
*4 Frozen Bananas: (Slice and place bananas into Freezer Ziploc Baggies). I use bananas that are stll firm but not brown enough to make banana nut bread.
4 - 5 Pitted Dates
1/2 Cup of Walnuts
1 1/2 - 2 cups Almond or Soymilk (Regular)
1 tsp. Vanilla
Place all in order and Blend on # 8 Low with Vitamixer until Creamy /Fluffly
in appearance. If using a blender, just process in short bursts, then High speed till Fluffy /Creamy in appearance. Serves: 2 - 4
I like swirling Caramel Sauce, then lightly sprinkling Course Kosher Salt on top of this Delicious Ice Cream. Enjoy!
Saturday, October 26, 2013
Swiss Roll Birthday Cake
My son turned 14 years old today! I decided on an ice cream cake. This is SO EASY! Remember, I had to think outside the box..or should I say, cake? Here goes:
2 boxes of Little Debbie Swiss Roll Cakes
2 pints of premium real vanilla ice cream
2 pints of premium chocolate cookie dough ice cream
1 jar hot fudge sauce
9 inch deep bowl
Saran wrap
Line bowl including s sides with saran wrap
Take 2 boxes of Little Debbie Swiss Rolls and slice each roll into 4 pieces
Line bottom and sides of saran wrapped bowl with Sliced Little Debbie Rolls-all the w a y to the top. Place in freezer for 30 minutes. Take 2 pints of the SOFTENED premium real vanilla ice cream and and spread in cake lined bowl ( bottom, sides- all the way to the top. Freeze for one hour. Repeat steps for the chocolate fudge sauce and freeze for one hour. Dump premium chocolate cookie dough ice cream into bowl, then add any remaining Little Debbie Swiss Chocolate Roll slices on top and freeze for 4 hours. Remove from freezer and turn upside down. Remove saran wrap and serve. This cake freezes well. ENJOY!
2 boxes of Little Debbie Swiss Roll Cakes
2 pints of premium real vanilla ice cream
2 pints of premium chocolate cookie dough ice cream
1 jar hot fudge sauce
9 inch deep bowl
Saran wrap
Line bowl including s sides with saran wrap
Take 2 boxes of Little Debbie Swiss Rolls and slice each roll into 4 pieces
Line bottom and sides of saran wrapped bowl with Sliced Little Debbie Rolls-all the w a y to the top. Place in freezer for 30 minutes. Take 2 pints of the SOFTENED premium real vanilla ice cream and and spread in cake lined bowl ( bottom, sides- all the way to the top. Freeze for one hour. Repeat steps for the chocolate fudge sauce and freeze for one hour. Dump premium chocolate cookie dough ice cream into bowl, then add any remaining Little Debbie Swiss Chocolate Roll slices on top and freeze for 4 hours. Remove from freezer and turn upside down. Remove saran wrap and serve. This cake freezes well. ENJOY!
Green Chili Chicken Enchiladas
It's been a while, hasn't it? I Sincerely apologize to my followers on not writing out my tried and true recipes. I am a nurse who had been working a Baylor shift for nearly 3 years. In layman terms this means: Every weekend, 2-12 hour shifts, get paid for 36 hours. Sounds great, doesn't it? Well, enter "tween" ( aka 12 1/2 yr old testosterone -filled youth) who enjoys sports and pool parties. Ok, enter single mom/ weekends only nurse. Can this relationship be combined successfully? Take one guess.. I now work 3-12 hour shifts with every other weekend off. This now gives me a chance to attend worship every other Sunday and be a sports mom on that Saturday. I'm exhausted, but who isn't out there?
My Passion is in order: Mom, Cooking/Baking, Skincare, Nursing. Over this past year I've developed recipes for meals that take one hour or less to table.Most take even less than that. I can honestly say that the recipes I'm putting out now to you have passed the tween test along with my son's fellow team mates. The Green Chili Enchiladas was a hit! This is actually a leftover. So, here goes..Enjoy!
1 fully cooked chicken
One package of 10 inch flour tortillas
2 cans of small green chili enchilada sauce
8oz Shredded Harvati Cheese
2 cups Mexican Shredded Cheese
2 Goya Con Cilantro seasoning packets or 1 tablespoon of cumin and one half lime ( squeezed)
1 tablespoon olive oil
Preheat oven 400 degrees; Grease 9 X12 baking dish:
Fully cooked chicken ( roast yourself or pick up at deli), Shred half and refrigerate the other half for next day use.
Heat large skillet with small amount of olive oil and add cooked shredded chicken. Stir in 2 packets of Goya Cun Colantro Achoite Seasoning ( located international Mexican isle). If you do not want to use anything with MSG, skip it and add one tablespoon of cumin a dash of lime juice and a sprinkle of pepper. Heat thoroughly. Add 2 small cans of mild green chili enchilada sauce and mix well. Grease a 9 X 12 baking dish and take a flour tortilla and spoon about 2 tablespoons of chicken mixture right down the middle; roll tortilla and place seam side down. Do the rest of the tortillas in the same manner. Sprinkle top with Harvati Cheese and Mexican Cheese. Bake at 400 degree preheated oven for 40 minutes or until golden brown. Serve with a Mexican/Style rice and salad..
My Passion is in order: Mom, Cooking/Baking, Skincare, Nursing. Over this past year I've developed recipes for meals that take one hour or less to table.Most take even less than that. I can honestly say that the recipes I'm putting out now to you have passed the tween test along with my son's fellow team mates. The Green Chili Enchiladas was a hit! This is actually a leftover. So, here goes..Enjoy!
1 fully cooked chicken
One package of 10 inch flour tortillas
2 cans of small green chili enchilada sauce
8oz Shredded Harvati Cheese
2 cups Mexican Shredded Cheese
2 Goya Con Cilantro seasoning packets or 1 tablespoon of cumin and one half lime ( squeezed)
1 tablespoon olive oil
Preheat oven 400 degrees; Grease 9 X12 baking dish:
Fully cooked chicken ( roast yourself or pick up at deli), Shred half and refrigerate the other half for next day use.
Heat large skillet with small amount of olive oil and add cooked shredded chicken. Stir in 2 packets of Goya Cun Colantro Achoite Seasoning ( located international Mexican isle). If you do not want to use anything with MSG, skip it and add one tablespoon of cumin a dash of lime juice and a sprinkle of pepper. Heat thoroughly. Add 2 small cans of mild green chili enchilada sauce and mix well. Grease a 9 X 12 baking dish and take a flour tortilla and spoon about 2 tablespoons of chicken mixture right down the middle; roll tortilla and place seam side down. Do the rest of the tortillas in the same manner. Sprinkle top with Harvati Cheese and Mexican Cheese. Bake at 400 degree preheated oven for 40 minutes or until golden brown. Serve with a Mexican/Style rice and salad..
Wednesday, October 26, 2011
Hot Roast Beef Sandwich-Crock Pot
How many of you all have slaved over a meal, shown great presentation and are proud of the dish you just served up, only to have the whole thing placed between bread? My family does this all the time. So, I decided to make a sandwich that is basically: meat, cheese, vegetable and bread.. Voila! Here it goes!
1-3pound boneless chuck roast (or sirloin)
salt (1/4 cup) and pepper (1/8 cup) mix together
2 large onions, quartered
2 cloves garlic, chopped
1 Tablespoon of Worcestershire sauce
1 bay leaf, crumbled or torn
A couple sprigs of fresh rosemary or about a teaspoon of dried rosemary
1 quart chicken broth
1 cup white wine (buy the cheapest Chardonnay you can find..$5.00, tops)
*Olive or vegetable oil to cover the pot
(1 yellow onion sliced and 1 green bell pepper sliced and set aside)
6 slices provolone cheese
(optional: If you like your meat a little on the spicy side add, Sriracha Chili Sauce-found in condiment section)
A small can of sliced black olives, drain and set aside
A jar of mixed veggies (in a brine) can be found at all super markets
6-Whole wheat hoagie buns (toast in a skillet with a slather of mayo and then cut out some of the middle)-set aside.
Get a large heavy pot (cast iron is my preference) and fire that baby up with the oil in it till it is piping hot! Rub the salt and pepper mixture all into the roast..both sides, ya'll..Drop your roast in it and let it brown for 5 minutes per side. It will develop a nice brown crust. Transfer to crock pot. Top with the 2 quartered onions, garlic, bay leaves, rosemary,chicken broth and white wine. Simmer on low heat for 8 hours. Take meat out of crock pot, shred, then place back into juices. Salt and pepper to taste (if you must). I cool it down and set the whole thing in the fridge overnight, then shred meat the next morning, add it to a large pot, strain the broth and sprinkle a little of Tony's Chachere's Instant roux mix in it as a thickener and heat it up..sure, that does sound time-consuming, but it works for me on the days I come home in the evening from work. Just Heat and Serve.
Right before serving saute lightly in a little olive oil the sliced onion and green bell pepper (about 3 minutes). Take your brine mixed veggies from the jar and rinse once, then drain. Place in a dish. Drain your sliced blacked olives and place in a dish. Toast your hoagie buns according to the directions above.
Now get that hot shredded roast beef and pile it into your toasted bun. top with the provolone cheese. wait a minute or so for it to melt a little, then add your sauteed veggies, sliced black olives and brine veggies. Serve Up! Place one hand on your hip and nod your head!
Enjoy!
Thefryegirl2u
1-3pound boneless chuck roast (or sirloin)
salt (1/4 cup) and pepper (1/8 cup) mix together
2 large onions, quartered
2 cloves garlic, chopped
1 Tablespoon of Worcestershire sauce
1 bay leaf, crumbled or torn
A couple sprigs of fresh rosemary or about a teaspoon of dried rosemary
1 quart chicken broth
1 cup white wine (buy the cheapest Chardonnay you can find..$5.00, tops)
*Olive or vegetable oil to cover the pot
(1 yellow onion sliced and 1 green bell pepper sliced and set aside)
6 slices provolone cheese
(optional: If you like your meat a little on the spicy side add, Sriracha Chili Sauce-found in condiment section)
A small can of sliced black olives, drain and set aside
A jar of mixed veggies (in a brine) can be found at all super markets
6-Whole wheat hoagie buns (toast in a skillet with a slather of mayo and then cut out some of the middle)-set aside.
Get a large heavy pot (cast iron is my preference) and fire that baby up with the oil in it till it is piping hot! Rub the salt and pepper mixture all into the roast..both sides, ya'll..Drop your roast in it and let it brown for 5 minutes per side. It will develop a nice brown crust. Transfer to crock pot. Top with the 2 quartered onions, garlic, bay leaves, rosemary,chicken broth and white wine. Simmer on low heat for 8 hours. Take meat out of crock pot, shred, then place back into juices. Salt and pepper to taste (if you must). I cool it down and set the whole thing in the fridge overnight, then shred meat the next morning, add it to a large pot, strain the broth and sprinkle a little of Tony's Chachere's Instant roux mix in it as a thickener and heat it up..sure, that does sound time-consuming, but it works for me on the days I come home in the evening from work. Just Heat and Serve.
Right before serving saute lightly in a little olive oil the sliced onion and green bell pepper (about 3 minutes). Take your brine mixed veggies from the jar and rinse once, then drain. Place in a dish. Drain your sliced blacked olives and place in a dish. Toast your hoagie buns according to the directions above.
Now get that hot shredded roast beef and pile it into your toasted bun. top with the provolone cheese. wait a minute or so for it to melt a little, then add your sauteed veggies, sliced black olives and brine veggies. Serve Up! Place one hand on your hip and nod your head!
Enjoy!
Thefryegirl2u
Pinto Beans and Rice
Everyone around me knows how much I enjoy cooking! Everyone around me also knows that I can cook up a storm and knows that I will deliver the "Taste" of "Home Cooking" made right.
I am a nurse by trade and demand. I have been in the nursing field for 28 years.I chose nursing because I truly want to make a difference in someone's life. With that said, "What is my passion"? Cooking, baking and seeing the looks on people of all ages eat something that I have created or placed a spin on..
Right now, I am gearing up for the holiday season. I have 2 birthdays (2 of my children out of 7!) coming up as well. The youngest child (my 11 year old) likes a plain white cake and icing...easy! Of course this cake will take 2 days to prepare. I like to poke holes in it, pour a special mixture on it and set it in the fridge for a day before frosting it. The 2nd child (really a young adult) age 25, likes Tiramisu as his birthday cake..and of course the whole thing is by scratch..another 2 days!
I'm thinking about making truffle cake bars for the holidays. The spin of course will be with crushed peppermints sprinkled on top. Sounds yummy?
**********************************************************************************
It's starting to get cool here in N.C. I have been making stews, soups, roasts, greens and just made a pot of pinto beans and rice which I thought would last at least 2 days. I'm talking 8 quarts, gone! I served it that evening along with my home made cornbread muffins to my fiance' and word of mouth carried it to my other children along with the ex..ha-ha.Everyone happen to be in the area (with containers in hand-go figure) and by 8pm that evening, everything was gone! Everything, including my cornbread muffins (16 ct.). Well, here is the recipe:
Pinto Beans and Rice
Pinto Beans (1 large bag-dry)
2 qts. chicken stock
1 qt. chicken broth
2 bay leaves
2 large onions, quartered
4 garlic cloves, chopped finely
1 small bag of baby carrots
4 smoked ham hocks
2 smoked turkey wings
(Optional: seasoned salt, seasoned black pepper and crushed red pepper flakes-I usually use a little at the end of the cooking cycle).
Use Any bag of rice. I like the plain ole' long grain. 1 cup of rice to 2 cups of water. Bring to boil and reduce to simmer for about 25 minutes. Add the lid when simmering. Always do the 1 cup to 2 cup ratio. So if you want to make more rice double it. This serving that I used serves 6. My older children know how to make more rice. Even easier: Uncle Ben's rice which can be found in any super market.
1 large bag of dried pinto beans (rinse several times and throw away anything that floats). Place in a large pot. (I have a cast iron 18qt pot) and cover beans with just enough of cold water. Bring to a boil, turn off heat and let the beans set with the lid on it for an hour. Meanwhile, in another smaller pot (12qt.),using medium high heat, add enough oil (vegetable oil to cover the bottom of the pot), quarter 2 large yellow onions, 1 small bag of baby carrots, add 4 chopped garlic cloves, a couple of bay leaves (crumble, if using dried bay leaves). Stir and brown for about 5 minutes or until onions are translucent in color. Add 2 quarts of chicken stock and 1 quart of chicken broth. Then add 4 meaty smoked ham hocks and about 2-3 smoked turkey wings. Let this simmer for about 2 and 1/2 hours.
Scoop out the meat, vegetables and bay leaves and place in the pot with the beans. Yes, I know the beans may still have liquid in it and it may even look murky! Please, trust me, that murky looking water in those beans is nothing but a whole lot of flavor! Add the broth mixture. Please, pour slowly and make sure you are using kitchen towels or pot holders so you don't burn your hands.
Turn the entire mixture up on high (beans, meat, veggies and bay leaves) until it begins boiling, then reduce the heat to low. Make sure the lid is on when you reduce the heat. *Most Important* Do Not Add Salt! You can add seasoned pepper (about a teaspoon or more, your choice..and about a half a teaspoon of crushed red pepper flakes). Simmer away for about 3 hours..then taste and enjoy! Add Seasoned salt (once the pot of beans are done), it you think it needs it..just a half a teaspoon at a time. Stir well, taste and serve over rice!
Enjoy!
Thefryegirl2u
I am a nurse by trade and demand. I have been in the nursing field for 28 years.I chose nursing because I truly want to make a difference in someone's life. With that said, "What is my passion"? Cooking, baking and seeing the looks on people of all ages eat something that I have created or placed a spin on..
Right now, I am gearing up for the holiday season. I have 2 birthdays (2 of my children out of 7!) coming up as well. The youngest child (my 11 year old) likes a plain white cake and icing...easy! Of course this cake will take 2 days to prepare. I like to poke holes in it, pour a special mixture on it and set it in the fridge for a day before frosting it. The 2nd child (really a young adult) age 25, likes Tiramisu as his birthday cake..and of course the whole thing is by scratch..another 2 days!
I'm thinking about making truffle cake bars for the holidays. The spin of course will be with crushed peppermints sprinkled on top. Sounds yummy?
**********************************************************************************
It's starting to get cool here in N.C. I have been making stews, soups, roasts, greens and just made a pot of pinto beans and rice which I thought would last at least 2 days. I'm talking 8 quarts, gone! I served it that evening along with my home made cornbread muffins to my fiance' and word of mouth carried it to my other children along with the ex..ha-ha.Everyone happen to be in the area (with containers in hand-go figure) and by 8pm that evening, everything was gone! Everything, including my cornbread muffins (16 ct.). Well, here is the recipe:
Pinto Beans and Rice
Pinto Beans (1 large bag-dry)
2 qts. chicken stock
1 qt. chicken broth
2 bay leaves
2 large onions, quartered
4 garlic cloves, chopped finely
1 small bag of baby carrots
4 smoked ham hocks
2 smoked turkey wings
(Optional: seasoned salt, seasoned black pepper and crushed red pepper flakes-I usually use a little at the end of the cooking cycle).
Use Any bag of rice. I like the plain ole' long grain. 1 cup of rice to 2 cups of water. Bring to boil and reduce to simmer for about 25 minutes. Add the lid when simmering. Always do the 1 cup to 2 cup ratio. So if you want to make more rice double it. This serving that I used serves 6. My older children know how to make more rice. Even easier: Uncle Ben's rice which can be found in any super market.
1 large bag of dried pinto beans (rinse several times and throw away anything that floats). Place in a large pot. (I have a cast iron 18qt pot) and cover beans with just enough of cold water. Bring to a boil, turn off heat and let the beans set with the lid on it for an hour. Meanwhile, in another smaller pot (12qt.),using medium high heat, add enough oil (vegetable oil to cover the bottom of the pot), quarter 2 large yellow onions, 1 small bag of baby carrots, add 4 chopped garlic cloves, a couple of bay leaves (crumble, if using dried bay leaves). Stir and brown for about 5 minutes or until onions are translucent in color. Add 2 quarts of chicken stock and 1 quart of chicken broth. Then add 4 meaty smoked ham hocks and about 2-3 smoked turkey wings. Let this simmer for about 2 and 1/2 hours.
Scoop out the meat, vegetables and bay leaves and place in the pot with the beans. Yes, I know the beans may still have liquid in it and it may even look murky! Please, trust me, that murky looking water in those beans is nothing but a whole lot of flavor! Add the broth mixture. Please, pour slowly and make sure you are using kitchen towels or pot holders so you don't burn your hands.
Turn the entire mixture up on high (beans, meat, veggies and bay leaves) until it begins boiling, then reduce the heat to low. Make sure the lid is on when you reduce the heat. *Most Important* Do Not Add Salt! You can add seasoned pepper (about a teaspoon or more, your choice..and about a half a teaspoon of crushed red pepper flakes). Simmer away for about 3 hours..then taste and enjoy! Add Seasoned salt (once the pot of beans are done), it you think it needs it..just a half a teaspoon at a time. Stir well, taste and serve over rice!
Enjoy!
Thefryegirl2u
Saturday, December 11, 2010
Smothered Cabbage, Fried Chicken and Country Gravy
Picture This: A Hot plate is presented in front of you. On this plate you see Smothered cabbage with bits of country ham, thinly slice pieces of onions and green bell peppers. On top of this smothered cabbage, is a single large piece of a Fried Chicken thigh and on top of that Country/Chicken Gravy! I don't know about you, but I would be raising my eyebrows and shaking my head with the thought: "I have done it again with His Blessing".
This recipe took 2 days prior to the "actual" cooking" which was about 1&1/2 hrs(this includes the frying of the chicken). IT IS Totally worth those 2 days! Of course, a much quicker version can be made and I have done this too, with good results..but if you want "Great"..and you have the time over the holidays..Go For It!
2 Days before: Brine the Skinless Chicken Thighs in 1/2 cup of salt and 1/2 cup of sugar to 1 gallon of water, for 6 - 8 hrs. in the refrigerator. Rinse well. Now place Brined, Skinless Chicken Thighs in a large plastic baggie and pour *Real Whole Fat Buttermilk on top of the chicken, making sure it is entirely covered. Set in refrigerator for 1-2 days.
Part One: Smothered Cabbage
4 Slices of Salted Fat Back, (rinse well under cool water to remove some of the salt)
Place Salted Fat Back in a large Iron Pot and place on medium low heat; fry for about 10 minutes on each side.
Add: 1 package (about 4-6 ounces of country ham slices) and cook for about 5 more minutes.
To this mixture add: 1 large sliced onion and cook for about 5 minutes;
Then add: 1 whole cabbage (Thinly sliced) along with 1 sliced green bell pepper
Do Not add any liquid. The oil from the fatback and country ham will be enough.
On medium low heat, allow this mixture to cook down with a lid on top for about 30 minutes. Check and taste. Cook more, if you want it more soupy tasting.
Part Two: Country Gravy
Ok, I cheated a little on this one. The reason being, that this saves time and I am doing all 3 of these recipes at the same time and am cleaning up as I go along.
1 pkg. of McCormick's Country Gravy (cook as directed on package)
1 jar of Heinz Chicken Gravy
Mix the two together after cooking the packaged gravy and place in a container. Set Aside.
Part Three: Country Fried Chicken
2 quarts of Peanut Oil (medium/high) in a very large iron pot (12 quart)- use a piece of an un-popped kernel, when it pops, oil is ready for frying.
Add, about 4 more slices of the rinsed salted fat back while waiting for the kernel to pop; then remove fat back.
Place your *Favorite Chicken breader in a large dish. Add about 1 Tbsp. of Paprika and 2 teaspoons of garlic powder. Stir well.
Take the Soaked Buttermilk Chicken and dip it into the breader mixture. Cover both sides very well. Add no more than 3 pieces to the hot oil. Cover and cook for 7 minutes. Flip chicken over and cook (without cover) for an additional 7 minutes. Drain on a paper towel.
Now "Plate" this mixture: Smothered Cabbage, Country Fried Chicken Thigh and lastly on top of Chicken, Country Gravy.
Enjoy!
The fryegirl2u
This recipe took 2 days prior to the "actual" cooking" which was about 1&1/2 hrs(this includes the frying of the chicken). IT IS Totally worth those 2 days! Of course, a much quicker version can be made and I have done this too, with good results..but if you want "Great"..and you have the time over the holidays..Go For It!
2 Days before: Brine the Skinless Chicken Thighs in 1/2 cup of salt and 1/2 cup of sugar to 1 gallon of water, for 6 - 8 hrs. in the refrigerator. Rinse well. Now place Brined, Skinless Chicken Thighs in a large plastic baggie and pour *Real Whole Fat Buttermilk on top of the chicken, making sure it is entirely covered. Set in refrigerator for 1-2 days.
Part One: Smothered Cabbage
4 Slices of Salted Fat Back, (rinse well under cool water to remove some of the salt)
Place Salted Fat Back in a large Iron Pot and place on medium low heat; fry for about 10 minutes on each side.
Add: 1 package (about 4-6 ounces of country ham slices) and cook for about 5 more minutes.
To this mixture add: 1 large sliced onion and cook for about 5 minutes;
Then add: 1 whole cabbage (Thinly sliced) along with 1 sliced green bell pepper
Do Not add any liquid. The oil from the fatback and country ham will be enough.
On medium low heat, allow this mixture to cook down with a lid on top for about 30 minutes. Check and taste. Cook more, if you want it more soupy tasting.
Part Two: Country Gravy
Ok, I cheated a little on this one. The reason being, that this saves time and I am doing all 3 of these recipes at the same time and am cleaning up as I go along.
1 pkg. of McCormick's Country Gravy (cook as directed on package)
1 jar of Heinz Chicken Gravy
Mix the two together after cooking the packaged gravy and place in a container. Set Aside.
Part Three: Country Fried Chicken
2 quarts of Peanut Oil (medium/high) in a very large iron pot (12 quart)- use a piece of an un-popped kernel, when it pops, oil is ready for frying.
Add, about 4 more slices of the rinsed salted fat back while waiting for the kernel to pop; then remove fat back.
Place your *Favorite Chicken breader in a large dish. Add about 1 Tbsp. of Paprika and 2 teaspoons of garlic powder. Stir well.
Take the Soaked Buttermilk Chicken and dip it into the breader mixture. Cover both sides very well. Add no more than 3 pieces to the hot oil. Cover and cook for 7 minutes. Flip chicken over and cook (without cover) for an additional 7 minutes. Drain on a paper towel.
Now "Plate" this mixture: Smothered Cabbage, Country Fried Chicken Thigh and lastly on top of Chicken, Country Gravy.
Enjoy!
The fryegirl2u
Popcorn Lover's Treat
You know that small bag of popped popcorn that you maybe sharing with someone (or not)..totally enjoying it; knowing there will always be more where that came from?
Scenario: A single un-popped kernel or a half-popped kernel has been noted by you or that other person. Do you throw the bag away or give the small half-popped or un-popped kernel to someone else? In your mind at all times, the left-over un-popped popcorn will always be just that..why take the chance of possibly cracking your tooth , since you know you can always pop another bag of popcorn? If, the 3rd person wants it, even up to the last minute; good for that 3rd person; and if not; the bag will eventually wind up in the trash can anyway.
P.S. I Absolutely Will Always Love Popcorn! It equates in the same category as : "The air that I breathe". However, I will take that single half popped popcorn kernel and eat it very carefully, with the thought that it will never quite taste the same again. Wouldn't it had tasted Great if this popcorn had been shared in a 3-way from the start no matter what the circumstances were? Just a Thought....
Here's a Recipe for all of the Beautifully Fluffy Popped Popcorn minus the un-popped or half-popped kernels.
1 bag of your favorite Freshly Hot popped popcorn (go ahead and use the microwave)
1 Large bag of M& M's or Peanut M & M's
(and if your daring; a squeeze of chocolate syrup along with some skinny pretzels)
Toss this mixture in a large bowl and Enjoy!
Thefryegirl1u
Scenario: A single un-popped kernel or a half-popped kernel has been noted by you or that other person. Do you throw the bag away or give the small half-popped or un-popped kernel to someone else? In your mind at all times, the left-over un-popped popcorn will always be just that..why take the chance of possibly cracking your tooth , since you know you can always pop another bag of popcorn? If, the 3rd person wants it, even up to the last minute; good for that 3rd person; and if not; the bag will eventually wind up in the trash can anyway.
P.S. I Absolutely Will Always Love Popcorn! It equates in the same category as : "The air that I breathe". However, I will take that single half popped popcorn kernel and eat it very carefully, with the thought that it will never quite taste the same again. Wouldn't it had tasted Great if this popcorn had been shared in a 3-way from the start no matter what the circumstances were? Just a Thought....
Here's a Recipe for all of the Beautifully Fluffy Popped Popcorn minus the un-popped or half-popped kernels.
1 bag of your favorite Freshly Hot popped popcorn (go ahead and use the microwave)
1 Large bag of M& M's or Peanut M & M's
(and if your daring; a squeeze of chocolate syrup along with some skinny pretzels)
Toss this mixture in a large bowl and Enjoy!
Thefryegirl1u
Monday, November 29, 2010
Black-Eyed Pea/Black Bean Salad
It's That Time of Year-AGAIN!
(The proverbial Potluck)
A Dear Friend asked me for an easy recipe to take to work for a potluck lunch. I kept in mind that he is a very health conscience (including body) person-aka "a triathlete". I had to think: Something low fat, nutritious, eye appealing, yada-yada-yada... along with a great taste.
Now I must say that he can hold his own in a kitchen (minus the Italian Flat bread that was cut up to look like bacon and browned in a skillet)-It sounded like bacon, but tasted like aged cardboard.YES, I had to go there...but with that said, the rest of the breakfast was fantastic!
This Black-Eyed`Pea Salad recipe took him 3 hrs to make! I am even laughing now as I recall the tedious meticulous way he had to chop the veggies ensuring not to include any foreign objects such as a finger. He wanted to make substitutions, however I adamantly was yelling "NO Substitutes" over the phone. Here is My Version of this salad:
Black-Eyed Pea/Black Bean Salad
(serves 6-10 Health Conscience People)
"1hr from start to finish with a food processor / 3hrs without:)"
1 cans of Black-Eyed Peas (15.5 ounces), rinsed, drained and set aside
1 can of Black Beans (15.5 ounces or thereabouts), rinsed, drained and set aside
1 small can of Mexican Sweet corn, rinsed, drained and set aside
HINT: All 3 can be tossed together afterwards and then set aside.
In a Food Processor:
CHOP:
1 medium sized sweet red onion
2 TBSP green onions (include green stuff)
2 Roma tomatoes, seeded and cored
1 garlic clove
1 each: green and red bell pepper, seeded and cored
1 celery stick
1 jalapeño pepper
2 TBSP parsley
2 TBSP cilantro
Take this mixture of veggies/ herbs and toss in with the peas/beans-Set Aside. Take out a larger bowl and combine:
1/8 cup Canola oil
1/8 cup olive oil/
1/4 cup balsamic wine vinegar
1 tsp. sugar
a dash of cumin
a dash of cayenne pepper
Lawry's Seasoned salt and black pepper to taste
Whisk the oils, vinegar, salt, sugar, peppers and cumin. Take your mixed beans, veggies and herbs and combine it all into the vinaigrette mixture. Let this mixture marinate at least 8 hours in the refrigerator.
Dish this salad up in a decorative bowl such as "Old World Temp-tations" line (my personal favorite oven to table bakeware) and serve it along with Pita Crackers from Trader Joes or your own favorite crunchy condiment.
Enjoy!
The Frye Girl2U
Monday, August 23, 2010
Spinach and Cheese Cannelloni (East meets West)
I had a taste for a quick-fix veggie cannelloni. I had ate at a local Italian restaurant about a year ago, called Raggazi's. I had ordered the Spinach/Cheese Cannelloni.I thought I had died and went to heaven! Each mouthful was an explosion of flavors. Here is my version which takes less than an hour and can feed 4-6 people.
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1 box Frozen Bertolli Spinach and Cheese Cannelloni
2 cup fresh mozzarella cheese
1 cup whole milk ricotta cheese
1/2 cup pine nuts, toasted
1/2 cup Parmesan Reggiano cheese
8 oz. baby Bella mushrooms, quartered
1 jar Bertolli Marinara Sauce
1 jar Bertolli Alfredo with Garlic Sauce
2 tsp. basil
1 tsp salt
1/2 tsp red pepper flakes
Follow directions on box. Before placing cannelloni in the oven at 350 degrees, mix 1 cup of the mozzarella cheese, the whole milk ricotta cheese and the pine nuts together. Place dollop size spoonfuls onto cannelloni. Sprinkle mushrooms, 1/2 jar of the Bertolli Marinara sauce. Mix the mozzarella cheese and the Parmesan cheese together. Sprinkle on top of the cannelloni. Sprinkle basil, salt and red pepper flakes. Place into oven and bake for 45 - 50 minutes.
Heat up the Bertolli Alfredo sauce with garlic. (About 2-3 minutes). Pour a large circular dollop of Alfredo/garlic sauce onto plate. Spoon out 1 cannelloni, sauce and mushrooms and place on top of the white sauce. Serve with a nice Italian dense bread. *I make my own olive oil dipping sauce. Just add 1/3 cup olive oil, 1 tsp garlic powder, 1 tsp. basil, 1 1/2 tsp seasoned salt, 1/2 tsp black coarse pepper. Whisk or shake away.That's it.
Enjoy!
TheFryeGirl2U
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1 box Frozen Bertolli Spinach and Cheese Cannelloni
2 cup fresh mozzarella cheese
1 cup whole milk ricotta cheese
1/2 cup pine nuts, toasted
1/2 cup Parmesan Reggiano cheese
8 oz. baby Bella mushrooms, quartered
1 jar Bertolli Marinara Sauce
1 jar Bertolli Alfredo with Garlic Sauce
2 tsp. basil
1 tsp salt
1/2 tsp red pepper flakes
Follow directions on box. Before placing cannelloni in the oven at 350 degrees, mix 1 cup of the mozzarella cheese, the whole milk ricotta cheese and the pine nuts together. Place dollop size spoonfuls onto cannelloni. Sprinkle mushrooms, 1/2 jar of the Bertolli Marinara sauce. Mix the mozzarella cheese and the Parmesan cheese together. Sprinkle on top of the cannelloni. Sprinkle basil, salt and red pepper flakes. Place into oven and bake for 45 - 50 minutes.
Heat up the Bertolli Alfredo sauce with garlic. (About 2-3 minutes). Pour a large circular dollop of Alfredo/garlic sauce onto plate. Spoon out 1 cannelloni, sauce and mushrooms and place on top of the white sauce. Serve with a nice Italian dense bread. *I make my own olive oil dipping sauce. Just add 1/3 cup olive oil, 1 tsp garlic powder, 1 tsp. basil, 1 1/2 tsp seasoned salt, 1/2 tsp black coarse pepper. Whisk or shake away.That's it.
Enjoy!
TheFryeGirl2U
Sunday, August 8, 2010
Fried Catfish and Cheese Grits
*This is a "spin" on Fried Catfish & Grits. Down South, I noticed that a lot of families like to say "It's all
going down into the same place". Ok, maybe that's true..but I'm going to make it not only taste fantastic, it's going
to look pretty too. This dish is "plated", meaning sauce, grits, greens and catfish, one on top of each other in that
order. This dish takes between 30 - 45 minutes to make. I gave a 45 minute window just in case you want to fry up
a mess of catfish. I like using catfish nougats.
1st Dish - Fried Catfish
6 pieces of cat fish fillets or a mess of nougats
1 cup of buttermilk (milk, is ok too)
1/2 cup of *Frank's Hotsauce (4 oz is needed) more, if you like
1 package of Seafood Breader
Lemon pepper seasoning
Canola Oil
Rinse off the catfish, dry with a paper towel. Use either a baking dish, add buttermilk and Frank's hot sauce.
Let catfish soak in this mixture for no more than 15 minutes. Meanwhile, start preparing all the rest. You are
going to learn multi-tasking here and don't worry, it will turn out right:)
In another baking dish, add 1 package of your favorite seafood breader (not a batter, it has to say "breader").
This is a mixture of an already prepared cornmeal/flour. (I like my catfish Really Spicy, so I use a Cajun breader).
This is found in the baking isle along with the oils.
*Great Tip*
Dip soaked buttermilk catfish into the breader (use one hand only for dipping and the other hand only for covering
the fish with the cornmeal/flour mixture). Sprinkle with any lemon pepper seasoning and set aside.
Canola oil (about 1 index finger deep-not including your nail please)
*Great Tip*
Heat oil to 375F (I keep regular popcorn nearby). Just add one kernel to the oil. When it "pops", the oil is ready.
Add catfish; DO NOT CROWD! Fry pieces about 3-5 minutes on each side until a nice golden brown.
Drain on paper towels and set inside a 200F oven to keep warm.
2nd Dish - Cheese Grits
2 cups of Half & Half
2 cups of Low Sodium Chicken Broth (Swanson's)
1 cup of 5 minute grits. (If you have to use instant, do so
at your own risk)
1/4 stick of unsalted butter
1 cup shredded sharp cheddar cheese
In a saucepan, bring Half & Half, Chicken Broth and unsalted butter to a boil.
Add the grits.Reduce heat to med/low. Use a whisk to prevent lumps and whisk
several times during the 5 minutes. Remove from heat *S/P to taste, then cover
with lid. Set aside.
3rd Dish - Collard Greens
Now this is Real Easy! Unless you already have made some fresh collards (see my recipe-it is worthy),
PLEASE by all means use canned "Glory Collard Greens" or my favorite "Marguerite Holmes Collard Greens"
Yes, I said the forbidden word "canned greens"! Just heat them up on stove top or microwave and set aside.
There are 4 parts to this recipe, although I stated 3 dishes. This is the "Plating part".
In the "Mexican" section look for a small can that says: EL PATO
SALSA de JALAPENO
Buy at least 2-3 cans (Cost is about 90 cents a can at Walmart).
It is in a 7 &3/4 ounce can "Green Can"
Heat up Jalapeno Salsa in a small microwavable bowl. Set Aside.
Take 4-6 plates: Pour about 1/3 cup of Jalapeno Salsa onto plate; Add a Large dollop of Cheese Grits on top of salsa.
Then add a large scoop full of the heated Collard Greens. Lastly, top off with either one large catfish fillet or 4 fried
catfish nuggets in a spike-like fashion. That's It! I promise, this combination in the order presented is just as good as it
looks! Try to get a little bit of all ingredients into your mouth and savor the flavors!
List of Ingredients:
3 cans of EL PATO SALSA de JALAPENO ( Green 7 3/4 ounce can:"Mexican" Isle Section)