All posts filed under: Main Dish

Red Rice and Smoked Sausage.

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A one pot meal what’s not to love! Add a salad and you are dinner ready. After researching dishes I could make with the lnsmoked sausage I had on hand I came up with this yummy version of Red Rice and Sausage. I hope you’ll give it a try, it’s so tasty. The Texas Pete is definitely optional ingredient here, don’t feel pressured to add it. This dish would be just fine without it. Most of what you’ll need Here’s the sausage I used Begin to brown the sausage Added in the rice Bring to a boil, then simmer covered Remove from heat and let set a bit to continue to dry out Serve with a nice crisp and cold salad of your liking and there’s dinner. Enjoy! Ingredients… 1 tablespoon cooking oil (I used olive oil) 1/2 medium chopped white onion 2 garlic cloves chopped small 14 oz. smoked sausage, sliced 1 pinch of oregano 1/2 tsp garlic powder 1 1/2 tsp paprika 1/2 tsp salt 1 cup white rice 1 small can tomato …

Garlic Herb Chicken and Orzo

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I’ve been on a quest lately to add more (good) recipes to my regular rotation, the process has been fun. I think my family members are happy too! I was getting bored with the meals I was cooking and presenting and I think they were bored with the regular dishes we were eating. All good. After looking at several different recipes on Pinterest for chicken and orzo, I came up with this. I love putting my personal flavor touches on already good recipes. This dish is quite tasty. Finish your plates with a squeeze or two of fresh lemon juice and bit of fresh chopped curly parsley for flavor pop and presentation. This dish does not disappoint, promise! Ingredients…, 1/2 teaspoon salt 1/8 teaspoon fresh ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/4 teaspoon paprika 1 tablespoon olive oil 4 boneless skinless chicken breasts (or 6-8 tenderloin pieces) 3 cloves garlic chopped 2 tablespoons butter 2 cups low sodium chicken broth 1 cup uncooked orzo Lemon wedges Chopped curly parsley Instructions… …

Tamales 101

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Well it’s that time of year, I woke up early this morning to get my batch of goodness done. Tamales at Christmastime are a tradition in my family. I can remember my paternal grandmother making them with my mom every Christmas season when I was just a girl. My mom continued the tradition… now all 7 of my siblings try to carry on this holiday family tradition. In years past I’ve turned my tamales making into an event of sorts, inviting my daughters, cousins and grandkids to join the fun. I planned Christmas crafts for the littles and breakfast time treats for all. I would certainly recommend doing this if you have the time. It makes for great family time. Today I have been lucky enough to have my mother in law’s influence in the tamale-making department and that’s a very good thing! I believe hers are thee best. Her masa (the outer shell of the tamale) is always spot on. The thickness of her finished tamales is always just right too. This year I …

BBQ Ginger (Ale) Whole Chicken In The Crockpot 

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Here’s what you need 1 whole chicken, rinsed and patted dry Half an onion, sliced 1 cup ginger ale  4 cloves garlic, peeled left whole  1 spring of fresh rosemary, or a tsp dried rosemary  1 1/2 tsp salt divided  1/8 tsp pepper  1 tsp ground paprika (not pictured)  2 cups of your fav bbq sauce  Slice up half an onion and layer your crockpot with the slices.  Stuff your chicken with the 4 garlic cloves (peeled and whole), the rosemary spring and 1 teaspoon of salt.  Place the chicken in the crockpot. Sprinkle the outside of the chicken with remaining 1/2 teaspoon salt, 1 teaspoon of paprika and 1/8 tsp of pepper. Now pour 1 cup of your favorite ginger ale (not diet) around the chicken.  Next, pour 2 cups of your favorite BBQ sauce on top of the chicken. Cook on low in a crockpot for 8 – 8 1/2 hours. Here I’m using a large chicken, 5.5 pounds, so I set the timer for 8 1/2 hours.  The result is the most …

Chilaquiles with Eggs Over Easy 💃🏻

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I grew up on this stuff, it was a once a week staple as I remember. I  always looked forward to it. It took me years to perfect my own recipe. I like the final dish to be a bit crunchy therefore the timing is crucial in my book. Some aren’t so picky with the crunch level of their chilaquiles for me it makes all the difference. This makes for a great dinner, in fact that’s the way I remember my mom serving it, it also makes a great breakfast or brunch entree too.  I hope you’ll give my recipe a whirl. I take a big short cut here by using store bought tortilla chips. I say, why the heck not… they are  perfectly seasoned and cooked to perfection.  Gather your ingredients and chop the onion. All shown here except for the cilantro, which is certainly optional.  Cook the onion until translucent and soft. Add in the 3/4 cup of enchilada sauce. I used medium (heat level) today, use what you prefer.  I’m loosely 😉 …

Bulgogi Bowls 

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WHAT IS BULGOGI? A wee bit of background info I gathered from the web… “Bulgogi” is known as one of the most famous Korean dishes. Bulgogi is made from thin slices of prime cuts of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients for the enhancement of its flavour and tenderness. It is then grilled or pan-cooked to be served, sometimes with a side of lettuce or other leafy vegetable. Its history starts as ancient as from the Koryo Period (918~1392) when the meat culture was called “Mac-joek”. The taste of Bulgogi has developed throughout the history with every region’s culture which has now led to a creation of various Bulgogi in the present time. Bulgogi, however, contains another meaning that is not as widely known as it is recognized as a beef dish; its literal meaning contains the meaning of “fire” (bul) and “meat”(gogi), therefore referring to the meaning of “cooking the meat on fire”, the barbeque. During the 20th century, Korean barbeque became …

Salmon W/Dill 

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I recently started growing a few more herbs in containers. So far they are doing great! Here’s my new dill plant I have going… Isn’t she lovely?. Here’s some info you might find helpful on growing your own herbs in containers… https://www.gardeningknowhow.com/edible/herbs/hgen/growing-herbs-in-containers.htm Dill was the inspiration for the Salmon I made today. Though I used dried dill in the process I will be garnishing the finished salmon with fresh dill. This will add a wonderful and fresh flavor pop.  I found this recipe on All Recipes and tweaked it to my liking.  A few simple ingredients made for some fab tasting super moist salmon. I’ve got the butter already melted here.  The recipe comes together quick and cooks quickly as well, 25 minutes.  And walla!  Ingredients…  4 pieces of salmon 2 tablesoons butter 2 tablespoon lemon juice (by all mean us fresh if you have it on hand)  1 tsp dried dill 1/4 tsp garlic powder Salt and pepper to taste  Fresh dill for garnish, chopped.  Process… Preheat the oven to 350 Spray a glass …

Best Friends Forever Beef Bouguignon

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When friends bless you beyond measure… Maybe some of you know what I’m talking about, perhaps you are also blessed with best friends that have been in your life for decades, too many to admit. Lol As far as friends go, these ladies are everything to me. They are the most fun loving ultra-supportive group one could ever ask for, I am beyond blessed to have them in my life. I treasure ever moment spent with them. I wanted to do something special for them as my life has been a complete roller coaster ride for the past year or so and I just haven’t been able to devote enough time to them. So to show my love and my continued sincere appreciation for their amazing friendships recently I decided to cook them one of Julia’s greatest specialties. Beef Bouguignon… And there it is, the star of the meal! It is so delicious. Tasty, warm and comforting. Thank you Julia! 💛 << ecial friends deserve a special table setting too. 💛 I cooked the main …

Crockpot Guinness Corned Beef and Cabbage 

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Ladies and Lads, its not too late late to celebrate St. Paddy’s day with a traditional Irish meal…. now I’m not quite sure how traditional it is to add Guinness to the mix, but it is a delish way to go! Enlist the help of some good Irish/Celtic tunes to set the mood. Loving this… Okay, on to more about the good eats, (at serving time) So this year I decided to cook a Point Cut, why you might ask… rumor is that the point cut has more flavor because it has more fat. There are different schools of thought on what cut to buy, this year I’m happy I went with the Point Cut, the corned beef turned out excellent, so very tasty, moist and extra tender. Start here Layer your crockpot with onions then potatoes, add pepper. Hour 7, almost done. Process… Place the corn beef on top of the onions and potatoes, add the seasonings (bag) in. This corned beef was already seasoned. Pop open a can of Guinness, let it breath …

Magnificent and Moist Meatloaf

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There are quite a few meatloaf recipes out there, I based this one on my own taste buds, I like to think I’ve got a bit of a handle on flavor matches, I will let you be the judge here. 😉  I hope you’ll give this meatloaf recipe a try. It really is quite tasty and definitely husband (my) approved.  Ingredients  1 pound ground turkey 1.25 pound ground beef 1 egg beaten 1 tsp Worcestershire sauce 1/2 tsp garlic powder 1/2 tsp Italian seasoning 1/2 tsp paprika  1 tsp salt 14.5 oz can diced fire roasted tomatoes  1/8 tsp salt  1/3 cup ketchup  Process Preheat oven to 375 In a mixing bowl combine all ingredients just until blended well  Press the mixture down lightly into a glass baking dish, 8 x 8 Top with the ketchup, spread evenly Place meatloaf on top of a baking sheet to catch any grease that might spill over Bake in the oven at 375 for 1 1/2 hour  Remove from the oven (very carefully) drain the grease out Cut, …

Stove Top Smoothered Pork Chops and Braised Onions

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Years ago I was watching this show or that one, really I can’t recall which one, but that’s not too important here because what I do remember…. is the amazing recipe shared that day!  Thanks to the Southern Chef for sharing this major pot of goodness on that fateful day.  This has to be one of my most favorite comfort meals, it is so darn delish. I hope you’ll give it a try.  You are only browning the chops here  Set them aside You want to cook off the flour flavor here, so don’t rush this step. Cook the flour & butter mixture until thickened and good and hot.  And there it is, perfection on a plate. Ingredients… 8 thick cut boneless pork loin chops 1 onion, thinly slices 1/2 Tablespoons olive oil 2 tsp salt (divided) 1/2 tsp pepper divided 1 tsp garlic 2 Tablespoons butter 1 cup seasoned flour mix divided (season with 1 tsp salt, 1/4 tsp pepper and 1 tsp garlic powder) 1/3 cup (already seasoned) flour 2 packets pork gravy …