Today’s Menu: 3 Bean Turkey Chili w/ Cornbread Muffins
Just a cup of Bigelow Decaf Green Tea for Breakfast. Sunny and 82 degrees out! After my Tea I got my Chili in the Crock Pot to cook on low all day. Then I had to be at Kroger at 9:00 this morning to pick up an order. Got it home and I to return 1/2 the order, they gave me the wrong items! So I went back to Kroger and got a mobility cart and went in to return the items. I had my mask on, and returned the items and went ahead did some shopping. I found all the items I needed and all the items they said were out of stock. Proves the old saying true, If you want something done right do it yourself! Anyway that’s the first time I went into a store in over a…
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When I first started cooking chinese recipes one of the first things I made was chicken chow mein. Since it is what I cooked for supper tonight I thought about making it years ago. Our kids were little and picky eaters and they drove me crazy when I cooked chinese recipes. It totally bugged me when they would pick things out and refuse to eat all the stuff in the dish. Mushrooms, peppers, water chestnuts, and other things got pushed to the side. I guess in those early years of my cooking chinese and other recipes I was a grouchy cook. I would give the kids heck for refusing to eat what I had worked at making. Thankfully I changed and so did they, now I don’t use somethings and they stopped being picky.
I may not be a chicken fan, but chicken chow mein is something I really enjoy…
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Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs
For Breakfast I Poached an Egg and served it on a Thomas Light English Muffin. I also had a cup of Bigelow Decaf Green Tea. Light Rain and 48 degrees out today. Caught up on most everything, so not much to do. So I cleaned the Microwave, scrubbed all the Kitchen Counters, and straightened up the Pantry. That was it for the day. Well things are finally going to start opening up. Doctors Offices reopened Thursday. Churches, Retail Stores, Barbershops, and Beauty Salons are open next week. Hope all goes well and this virus goes away! For Dinner tonight a favorite of mine, Shrimp w/ Pasta Roni.
So for the Shrimp part of the dish I used Meijer Brand Frozen Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer…
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Today I decided to make a stir fry, getting sick of chicken, so it’s pork tenderloin today. Next shopping trip Monday, I have flank steak on my list of things to get. Will also be looking for a roast of beef and maybe even a turkey. I don’t think my wife could ever get tired of having chicken but for me there is a limit to eating chicken. Thankfully I had a half a pork tenderloin in the the freezer and I am making a different stir fry with it. When we decided to start only shopping once a week I started looking for dried shiitake mushrooms, all the stores were out of them. Last week I found them in our Superstore so they quickly went into the cart. Normally I have them in the cupboard but used the last of them last summer. I kept putting off buying a…
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I put this under “Big Batch Cooking” since it makes enough to feed my crew of 6 (including 3 adult-sized teenagers).
- 4 c brown rice, cooked
- 4 c chicken breast, cooked and shredded (I buy a rotisserie chicken from the grocery store)
- 2 c sour cream
- 2 c salsa
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional if you want it spicy)
- 1/2 c fresh cilantro, chopped
- 3 c Tex Mex shredded cheese
- Preheat oven to 350 degrees.
- Combine all the ingredients in a large bowl or pot, reserving 1 c of shredded cheese aside.
- Pour into a greased 9 x 13 inch baking pan. Top with remaining cheese.
- Cover tightly with tin foil, and bake for 30 minutes.
- Remove the tin foil and bake for another 5 minutes.
- Serve hot.
- Servings: 12
- Calories per serving: 336
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The recipe for Stuffed Pepper Soup is taken from the cookbook Yum and Yummer by Greta Podelski, TV cooking star and a powerhouse creator of delicious food. I got it as a gift from someone who is often subjected to my food. The book is awesome and more than a few of its 150 recipes have become standby must eats at my house. The book is an an example of how important it is for the home cook to always be on the lookout for sources. Over the years I’ve amassed hundreds of recipes from dozens of sources. I’ve cooked the best of them more than a few times each and typically they get a bit of a rework to fit the taste buds of my family…
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Today’s Menu: Cajun Rainbow Trout w/ Hash Browns and Green Beans
For Breakfast it was Skillet Diced Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a an Egg Sunny Side Up and sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. I also had a cup of Bigelow Decaf Green Tea. Good Breakfast! Mostly cloudy with a passing light shower, 57 degrees out today. After Lunch I went to the Dollar Tree for a gift card and Birthday Card for my cousin, turning 13. She loves the Dollar Tree so we got a gift card for there for her. Nothing else going on today, boring day!…
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- 2 packages chicken tenders
- 2 cups all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 fo ‘yo chicken seasoning (I order this online)
- 2 cups panko
- 1/4 tsp salt
- 1/4 pepper
- 4 cups oil
- 3 eggs beaten
- 3 tablespoons water
In a medium size bowl place chicken tenders, garlic powder, onion powder, fo ‘yo chicken seasoning, salt, and pepper. Mix well making sure all pieces are covered. Set aside for about 1/2 hour
In a small bowl break eggs, add water and beat well. Put flour on a plate, add the same about of seasonings to the flour. Mix flour well. On another plate add panko.
Roll chicken in flour then dip in egg mixture, then roll in panko set on a tray letting everything hold together
In a large pan heat oil. When oil is ready place 4 to 5 pieces of coated chicken…
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Today’s Menu: Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus
I was ready for a big Breakfast this morning, I was starved! So for Breakfast this morning I prepared an Egg Sunny Side Up, Glier’s Turkey Goetta, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. It was delicious! I love Turkey Goetta! What a beautiful day out today! Sunny and 61 degrees out, cool morning though we started off at 34 degrees. I got the mask and gloves out and headed to Meijer. Not too many people but almost everyone had a mask on. They had very little Pork Products, some Chicken, all Beef Products, and limited Seafood and Fish. They did find me a couple of beautiful Walleye Fillets and Rainbow Trout though! I kept one Walleye Fillet out for Dinner tonight and froze everything else…
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This is likely the last time I will make stew until the fall. We found a good buy on pork sirloin steaks on our weekly shopping trip. Since the package contained enough for 2 meals my wife decided I should make stew out of half of them. So supper tonight is like a lot of the things I cook, something my wife wanted. Because I like to have fun with what I cook, and stew is something that just about anything in the pot work. I just went with what I thought would taste good. Garlic had to be part of it because just about everything I cook has garlic. Stew is an easy thing to make, meat, vegetables, stock, and spices, brown the meat and throw stuff in a pot. Stew is a meal that makes you feel good when you have it. It doesn’t matter what kind of…
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Inspired by simple Italian cooking this can be translated into “Pollo e Oliva”. If you’re Italian you would, of course, serve this with pasta, but I opted for a wild rice blend.
- 2 lbs chicken thighs, bone-in
- 4 Tbsp olive oil
- 1/4 c onion, sliced thinly
- 6 cloves garlic, sliced thinly
- 2 tsp fresh thyme
- 1 canned crushed tomatoes
- 1 c kalamata olives, pitted & chopped
- Preheat oven to 350 degrees. Season chicken with salt & pepper.
- Heat oil in a large cast iron (or otherwise oven-safe) pot. Brown the chicken on both sides & set aside.
- Add the onion, garlic and thyme and sautee for 2-3 minutes until the onions are soft.
- Add the olives and crushed tomatoes.
- Cover and place in the oven for 45 minutes.
- Servings: 6
- Calories per serving: 532
- Total Fat: 37.4 g
- Saturated Fat: 1.3 g
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Day 60 – How is everyone doing? I know many of you have been working through this as essential workers and first responders. I hope you and your families are good. We are a bit stir crazy here. Still a bit cold, in the low 30s at night and trying to hit 50 during the day. Not warm enough to be outside for any length of time with the wind. We have done some yard work and a bit of gardening but we had several nights of low 20s so we are happy we didn’t plant anything. After Memorial Day we will plant flowers out front but other than that we have to wait for awhile to do anything big outside. I want to put out my porch furniture and have warm sunshine. It is so close I can feel it but not quite yet and it is making all…
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I love all things buffalo sauce!! Toss it in a pasta and I’ll love it even more 🤤 This is basically buffalo chicken dip with noodles! Nothing bad about that!!! 100% give this a try it will be a new go-to! So simple and over the top flavorful!! Enjoy 🙂
- 2 chicken breasts
- 2 cups buffalo sauce
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 lb pasta, I used rontini
- 8 oz chicken broth
- 4 oz cream cheese
- 1/2 cup cheddar cheese
- green onions, green tops for garnish
- blue cheese crumbles
- more buffalo sauce
- salt and pepper to taste
- Start by cooking 2 chicken breasts with 2 cups of buffalo sauce and salt and pepper in an instant pot for 15 minutes. Shred and add back into liquid.
- Next boil pasta according to package instructions and drain.
- In a large sauté pan, cook white and light green…
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- 3 Tbsp. (46g), egg whites (I only had 2 eggs)
- 2 large eggs
- Butterball Turkey Breakfast Sausage Crumbles
- 2 tbsp Heavy Whipping Cream
- 1 cup, Sharp Cheddar, Off the Block, Fine Cut – Sargento
- 2 tbsp(s), Italian Zest – Flavor God
- I also added in some red pepper flakes
- Preheat oven to 350
- Spray a pie pan with cooking spray. I used Pam Coconut Oil spray since it has Sunflower Lecithin to prevent sticking.
- Heat sausage in pan according to directions.
- Do not preheat pan, add to cold pan
- 5-7 minutes on medium low heat.
- I added in a little olive oil as well as Flavor God Italian Zest seasonings
- Once heated through, move to a cold part of your stove top to come down in temperature…
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