Recipe To Try - Chicken Dressing

This recipe comes from The Simple Life of WD-40.  This man knows how to cook now, y'all.  He's got some good ol' country, down-home recipes.  He doesn't have a web page or a blog.  All he has is the Facebook page.  I don't know about y'all, but I keep track of recipes I find by pinning them on Pinterest.  Since WD is only on Facebook, you can't pin any of his pictures.  So pin this and here's his recipe word for word:

WD-40 Chicken Dressing

1 (10 oz. ) can Chicken Breast
1 box Chicken Broth + 2 c.
6 c. blended cornbread crumbs
1 ½ c. blended biscuit crumbs
1 lg. onion diced
3 lg. stalks celery diced
1 ½ Tb. Spoons rubbed sage or 2 tbs.
¼ tsp salt
¼ tsp black pepper
1 reg. cans of cream of chicken soup
4 lg. eggs
½ c. butter or margarine
3 tsp. butter

Cook biscuits and cornbread let cool and grind up in blender and measure out amounts for recipe into a large mixing bowl mixed with sage and set aside. Using a med sauce pan add onions and celery 1 ¾ c. water and 3 tsp. butter boil for 10 min. Remove let cool. Add celery mix to bread crumbs, chicken soup, salt, pepper eggs, ½ c. butter, chicken broth and canned chicken. Mix up batter should be soupy if not add 1 c. water. Remove 1 c. or uncooked dressing set aside. Using 2 (9x13) buttered dishes pour in batter. Place into a 500 degree oven bake until brown on top 45 to 6o min.

 
Gravy.
2 c. chicken broth
1 c. raw chicken dressing
½ c. water
1 boiled egg chopped optional
1/8 tsp black pepper
3 Tb. Spoon corn starch or plain flour mixed with ¼ c. cold water.
Using a sauce pan on med heat add chicken broth, raw chicken dressing, and water and pepper. When hot mix corn starch and cold water in a ½ pint jar and shake until no lumps. Now pour this into gravy mix stirring until thickens to your likeness. Remember gravy will thicken more as it cools. Enjoy The Simple Life wd40 - Watson Ashe

Note: For moist dressing make your chicken dressing mix soupy.

_______________________________________________________________

I halved this recipe.  It was so good, I ate a bowl of it for breakfast.  Chicken Dressing...the breakfast of champions.

For the biscuit part of this recipe, I made these this weekend:

Nailed It

These are 7-Up Biscuits and they are ugly but, Man, they tasted scrumptious.  

Recipe To Try - French Fries

If you like your french fries or fried potatoes crunchy on the outside and soft on the inside, then this recipe is for you.  It's so simple, yet so tasty.  Here's what you need:

Russet Potatoes
Corn Starch
Oil for frying
Water
Couple of cup towels

Easy!

I used my fancy french fry cutter dealymabob.  After cutting, put the fries in a bowl of water and rinse and drain and rinse and drain a couple of times.  Lay fries out on cup towel (dish towel) and cover with other towel and pat dry.  Sprinkle fries with corn starch just enough to coat them a bit - doesn't have to be perfect - some fries will have more cornstarch than others - no biggie.  Place in hot oil and fry till pretty golden color.  I seasoned my fries while they were cooking and after they were done. 

WARNING:  These are addicting!!

Recipe To Try - Frito Corn Salad

Here's another recipe for y'all to try.  It comes from The Country Cook and it's called Frito Corn Salad.  It went great with some larapin brisket and ribs.  So easy to make too.

Recipe To Try - Pioneer Woman's Chicken Quesadillas & Pico de Gallo & Guacamole

These are Pioneer Woman's Chicken Quesadillas minus some of the bell peppers.  We're not big bell pepper eaters round these parts, so I used just one yellow bell pepper.  I usually cut PW's recipes down by half - she's got more people to feed than I do.  I'm saying this so you don't freak out when you read the recipe calls for 12 tablespoons of butter.  That's a tablespoon per tortilla.  So unless you're planning on making six huge plates of quesadillas, then you won't use that much.  These are delicious no matter how many you make.

I also made Pioneer Woman's Pico de Gallo.  You can find that recipe on the same page as the quesadillas.  Yummy!!!

With the Pico de Gallo, you can make the guacamole.

Everything tasted wonderful.

Now for the funny of the day:

Recipe To Try - Ranch BLT Macaroni Salad

I think I found this recipe on Facebook, but I can't quite remember.  I think this Texas heat is drying up some of my brain cells or something.  Anyway, it's quick and easy.  It's called Ranch BLT Macaroni Salad.  Instead of using a bottle of ranch dressing like the recipe called for, I used the package ranch stuff with the mayonnaise and the buttermilk...you know, the good, fattening stuff! 

Also it says to mix the bacon up with all the other ingredients.  That would be fine if you're planning on eating the whole bowl immediately in one sitting.  I ate some of this the next day after I made it and of course the bacon gets soggy and not-so-appetizing looking.  I'm thinking maybe this would be better if you served the crispy bacon crumbled on top.  Either way, it's delicious!

Now, for the funny of the day:


Tell it like it is, sister!

Recipes To Try - Father's Day Edition

I spent a lot of time in the kitchen Sunday.  But that's okay, my husband, the father of my children, is worth it.  Here's some of the things I whipped up:

For lunch I made Paula Deen's chicken salad.  For some reason or another, I forgot to take a picture of it.  Believe me when I say this recipe is super simple to make and it tastes delicious.  I always wind up adding more mayonnaise though.

I also made The Pioneer Woman's Deviled Eggs.  Here's a sad little picture of a lonely deviled egg - all his little friends had already met their demise.  I thought my husband was sneaking in the fridge and eating them throughout the day - come to find out, it was my sneaky 3-year-old.

For supper we had The Pioneer Woman's Cowboy Bacon Beans:

Delicious!

Pioneer Woman's Roasted Garlic Mashed Potatoes:

Probably the best mashed potatoes I've ever eaten

And we marinaded a couple of ribeyes in this steak marinade.
 

I'm going to list the recipe for that marinade here because the link for it is all wonky on Pinterest.  And I.have.no.earthly.idea.how.I.lived.without.Pinterest.


Steak Marinade

¼  cups Olive Oil
¼  cups Balsamic Vinegar
¼  cups Worcestershire Sauce
¼  cups Soy Sauce
2  teaspoons Dijon Mustard
2  teaspoons Minced Garlic
Salt And Pepper, to taste

Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Makes enough marinade for 4 steaks - but I use it on 2 steaks - the more the merrier, right?

We had some full bellies on Father's Day.  I'll definitely be making all these things again. 

Recipe To Try - Mexican Rice

Y'all getting ready for Cinco de Mayo?  Yeah, me neither.  But if you are, here's an excellent recipe for you to try.  It's called Restaurant Style Mexican Rice and it comes from Favorite Family Recipes.

I made the mistake of making rice and beans one time when we were having tacos.  I was actually stupid enough to think that tacos weren't enough -  that we needed more to eat, more, more, more.  Now I have to cook beans AND rice along with the tacos every single time I make tacos.  Learn from me, people...tacos are enough.  But if you ever decide to make beans, try these beans because all you have to do is open a can and throw some stuff in the pot. 

Also, take my advice and make this rice.  I've been in search of the perfect mexican rice and I've tried many, many recipes.  They either turned out too tomato-y or too bland.  Not this one.  Oh, no.  It is just perfect.

Recipe To Try - Corned Beef, Cabbage, Colcannon...it's not just for St. Patrick's Day

I've made this meal the past two St. Patrick's Day.  I love it because it's all cooked in the crock pot at the same time, yet it turns in to three separate dishes. 

I found the recipe on Pinterest and here it is.  The only way I didn't follow the recipe was I didn't glaze the corned beef - only because I didn't have any apricot preserves laying around.  The corned beef turned out fabulous anyway.  I was surprised that even my pickiest eaters loved the meat.

The cabbage was all mine because nobody in this family will touch it with a ten-foot pole.  Eating all that cabbage also makes for a nice, peaceful evening alone because for some reason or another, nobody wanted to be in the same room with me.  I consider that a win/win - lol!

 

And then here's the delicious colcannon which oddly enough my husband ate even though it has cabbage in it...maybe it's because he didn't know there was cabbage in it.  I'm sneaky like that. 

Easy Sweet & Tangy Green Beans

A while back I wrote about this recipe for Caramelized Green Beans.  I changed a couple of things in that recipe, so I decided to re-post it and call it something else.

Easy Sweet & Tangy Green Beans

12 oz. bag of frozen french cut green beans
6 - 7 slices bacon
1/2 an onion
1/2 teaspoon jarred garlic (you know, the jar of stuff you keep in the fridge)
2 Tablespoons soy sauce
2 Tablespoons sugar
salt and pepper to taste

Chop bacon into bite size chunks.  Chop onion.  Add onion and bacon to saute pan and cook until bacon is crispy.  (This usually takes a while for me.)  Add garlic when bacon is just about done.  Scoop onions and bacon and garlic into a separate bowl leaving as much grease behind as possible.  Sop up grease with paper towels and discard.  (I leave a little, tiny bit of grease in the pan.)  Now add your frozen green beans to the pan and cook for a bit.  Add your bacon, garlic, onion mixture back to pan and stir it all up.

In a small bowl mix sugar and soy sauce.  Pour this mixture over the green beans and stir.  Add pepper and a little bit of salt to taste.  Cook for a few minutes longer and serve.

Click here for more great recipes:

Quick & Easy Refried Beans

Is it possible to make canned refried beans taste delicious?  You bet your sweet Rosarita it is.  Whenever I make tacos or fajitas or any kind of Mexican dish, these are the beans I make to serve as a side dish.  They are delicious - so delicious that I've had to go from using just one can of refried beans to using two because my husband wanted more.

Here's how to make the magic happen:

2 16-ounce cans of refried beans (I use whatever brand is on sale)
1 1/2 Tbs bacon grease (Or whatever oil you have.  Please start saving that bacon grease!)
1 tsp minced jarred garlic (OR 2 garlic cloves minced)
1 Tbs dried minced onions
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
2 oz. cream cheese

Throw everything in a pot or skillet.  Heat it up enough for the cream cheese and bacon grease to melt.  Stir it up.  Serve warm.

For more great recipes go here:

Thursday:


Friday:





** 12/15/12 - I've altered this recipe a bit. I think the original recipe was too garlic-y and too much cumin. The recipe that's shown is the current recipe.**

Creamy Corn

This recipe is so simple.  It's so simple that I kind of feel funny calling it a recipe.  But since it has food and different ingredientses (I said that in my best Teresa from Real Housewives of NJ accent), we'll call it a recipe.

Creamy Corn

12 oz. frozen sweet corn
1 Tablespoon butter
1 teaspoon sugar
2 oz. cream cheese
1/4 to 1/3 cup milk
salt & pepper to taste

Pour corn and butter in saucepan.  Cook on medium heat until butter is melted.  Add sugar, salt and pepper, cream cheese and milk.

Check out other great recipes here:

Thursday:

Friday:  

Sweet & Tangy Coleslaw

Well, summer is almost over.  That kind of has me feeling bipolar-ish in a way.  I'm glad this dadgum Texas heat will be letting up soon, and I'm sad that I'm going to have to start getting up early every morning and drive my daughter to school - well, that, and I'll also miss the little booger while she's at school.

I figured I better post this before summer was totally over and everyone puts the thought of coleslaw out of their minds.  I have to admit that, until now, I had never made coleslaw in my life.  I still have yet to shred any cabbage - that just sounds dangerous.  I cheated and used a bag of store-bought coleslaw.  You can do the same and spare any damage to your knuckles.

Sweet & Tangy Coleslaw

1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup sugar
3 Tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

1 16 oz. bag coleslaw

Mix all ingredients in bowl.  Pour over coleslaw.


Go here for more great recipes:



and here:

Fort Worth Mama's Macaroni Salad

So the other day I started making the macaroni salad I posted last year.  Of course I had to come to my blog to read the recipe because I have a severe case of CRS.

While reading the recipe, I noticed that the second ingredient was 2 cups of mayonnaise.  Yes, I said that right, 2 cups of mayonnaise - that's just, like, crazy.  I could have made a snowman out of two cups of mayo.  What was I thinking?  So I decided to revamp the recipe a little bit.  Here you go:


Fort Worth Mama's Macaroni Salad

1 (20 oz.) bag medium-sized pasta shells
1 cup mayonnaise
1/2 cup sour cream
1/4 cup cider vinegar
1/4 cup sugar
1/2 teaspoon pepper (I add a little more - depends on your taste)
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon salt (I add a little more)
Couple of squirts of Dijon mustard
1 bell pepper chopped finely
1 onion chopped finely
1 cup shredded cheddar cheese (I use sharp)

Boil pasta in salted water according to package directions.  Drain and rinse pasta - set aside to cool to room temperature.

Mix together all of the ingredients except bell pepper, onion and cheese.

Mix sauce with the pasta.

Add in chopped bell pepper, onion and cheddar cheese.

Refrigerate.

Try not to inhale the whole bowl.  You've got to feed your entire family, you know.  It can't always be just about you, you, you - geez, Louise!

Go here to check out more great recipes:

Recipe To Try - Caramelized Green Beans

I tried this Caramelized Green Bean recipe a couple of weeks ago and, man, it was delicious.

I cheated and used frozen green beans.  You can do that too.  I won't tell anybody.  I also used jarred garlic, bless my heart. 

I could have sat down and ate the whole bowl of these green beans all by my lonesome.  But, alas, I have a family who looks to me for all their nutritional needs and so I had to SHARE.

Give this recipe a try.

Grilled Romaine Hearts

I saw this recipe in a Taste of Home magazine and thought it looked like something I wanted to try.  They turned out pretty good.

The only drawback was I wasn't sure how to eat them - cut them up?  Put them on my burger?  I didn't know...so I went all Wilma Flinstone on them and picked them up and ate them like a cave woman.

Grilled Romaine Hearts
1/3 to 1/2 cup olive oil
1/4 to 1/3 cup balsamic vinegar
3 romaine hearts, halved lengthwise with cores intact
salt and pepper

In a small bowl, mix together the oil and vinegar.  Brush over all surfaces of romaine.  Grill uncovered over medium-high heat until charred - about 1-2 minutes, turning once.  Salt and pepper to taste.

Here's a link to the original recipe.


We're linking up to Weekend Potluck over at The County Cook.   Click the link to check out some other great recipes.

Cheesy Dilly Grean Beans with Bacon

Pin It


How could you possibly go wrong with cheese, dill weed, green beans and bacon? Is that even possible? I don't think so.

Per requests, I make this every year for Thanksgiving.

6 14.5 ounce cans green beans, drained
1 lb. Velveeta, cubed
1 tsp. dill weed
1 lb. (or less) bacon cooked and crumbled (I bake mine in the oven)
salt and pepper to taste

Mix everything in a casserole dish and bake at 350 until cheese is melted. I take it out and stir it after it's baked a little while. You could easily halve this recipe - in fact, the recipe above is doubled.

Happy Thanksgiving, Everybody!!

Delicious Brown Rice

Pin It

I stumbled upon this recipe over at Southern Plate in the Front Porch Forum. I made it last night and I just about ate half the bowl all by myself. It's that good (that might have something to do with the fact that there's a stick of butter in it!)


Brown Rice
1 cup uncooked white rice
1 can french onion soup
1 can beef broth
1 stick of melted butter

Dump everything into a 3 quart casserole dish (or use whatever size dish you can find - just remember the rice puffs up when it's cooked).
Cook uncovered on 350 for 1 hour.