tag:blogger.com,1999:blog-63885313797755555752024-03-05T12:05:04.476-06:00Southern Sky CookingRecipes my family and I have come up with or tweaked. Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-6388531379775555575.post-63428001005274929622023-05-04T16:14:00.000-05:002023-05-04T16:14:37.140-05:00White Chicken Lasagna Soup<p><span style="font-family: helvetica;"><span style="font-size: medium;"> Y’all this was so good, even my picky 4 year old ate it. I mean she ate around the spinach and sun dried tomatoes, but I’ll still take it as a win lol</span>. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsXR26bWfmuYuI0ldAzNNxNggork0riW9u7834fNm02UsYcU5xORP1F4t9TXTJrLEGMD0qLdZRdMGwFX0FLaiTGvunu7nylf-HjwQM4wg-T7SbwqtOCMy8oWCrdjw8g5YcmrgtAIRC6tP4IT-Po05TKgmOPSmP-7-VMxTmj7nKrvNHGACs22nVJAt/s2048/IMG_1315.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsXR26bWfmuYuI0ldAzNNxNggork0riW9u7834fNm02UsYcU5xORP1F4t9TXTJrLEGMD0qLdZRdMGwFX0FLaiTGvunu7nylf-HjwQM4wg-T7SbwqtOCMy8oWCrdjw8g5YcmrgtAIRC6tP4IT-Po05TKgmOPSmP-7-VMxTmj7nKrvNHGACs22nVJAt/s320/IMG_1315.jpeg" width="320" /></span></a></div><span style="font-family: helvetica;"><br /></span><p><b><u><span style="font-family: helvetica; font-size: medium;">White Chicken Lasagna Soup</span></u></b></p><ul class="wprm-recipe-ingredients" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(33, 33, 33); color: #212121; font-size: 20px; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px 0px 0px 1.5rem;"><li class="wprm-recipe-ingredient" data-uid="4" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><span style="font-family: helvetica;"><input aria-label=" 2 tablespoons unsalted butter" class="wprm-checkbox" id="wprm-checkbox-0" style="background: rgb(255, 255, 255); border-color: rgb(189, 189, 189); border-radius: 3px; border-style: solid; border-width: 1px; color: #212121; font-size: 20px; line-height: 24px; margin: 0px !important; opacity: 0; overflow: visible;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-0" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute !important; width: 1px;">▢ </span></label></span></span><span style="font-family: helvetica;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> butter</span></span></li><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><span style="font-family: helvetica;"><input aria-label=" 1 medium onion (finely chopped)" class="wprm-checkbox" id="wprm-checkbox-1" style="background: rgb(255, 255, 255); border-color: rgb(189, 189, 189); border-radius: 3px; border-style: solid; border-width: 1px; color: #212121; font-size: 20px; line-height: 24px; margin: 0px !important; opacity: 0; overflow: visible;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-1" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute !important; width: 1px;">▢ </span></label></span></span><span style="font-family: helvetica;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">onion, finely chopped</span></span></li><li class="wprm-recipe-ingredient" data-uid="1" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><span style="font-family: helvetica;"><input aria-label=" 3 cloves fresh garlic (finely minced)" class="wprm-checkbox" id="wprm-checkbox-2" style="background: rgb(255, 255, 255); border-color: rgb(189, 189, 189); border-radius: 3px; border-style: solid; border-width: 1px; color: #212121; font-size: 20px; line-height: 24px; margin: 0px !important; opacity: 0; overflow: visible;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-2" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute !important; width: 1px;">▢ </span></label></span></span><span style="font-family: helvetica;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cloves</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">fresh minced garlic</span> </span></li><li class="wprm-recipe-ingredient" data-uid="7" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><span style="font-family: helvetica;"><input aria-label=" 2 teaspoons Italian seasoning" class="wprm-checkbox" id="wprm-checkbox-3" style="background: rgb(255, 255, 255); border-color: rgb(189, 189, 189); border-radius: 3px; border-style: solid; border-width: 1px; color: #212121; font-size: 20px; line-height: 24px; margin: 0px !important; opacity: 0; overflow: visible;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-3" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute !important; width: 1px;">▢ </span></label></span></span><span style="font-family: helvetica;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Italian seasoning (or make your own mix from basil, parsley, oregano, and thyme)</span></span></li><li class="wprm-recipe-ingredient" data-uid="7" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span style="font-size: 1em;"><span style="font-family: helvetica;">crushed red pepper flakes to taste, scant 1/4tsp </span></span></li><li class="wprm-recipe-ingredient" data-uid="12" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span style="font-family: helvetica;">Salt and Pepper to taste</span></span></li><li class="wprm-recipe-ingredient" data-uid="14" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><span style="font-family: helvetica;"><input aria-label=" 3 cups low sodium chicken broth (use 4 cups for a thinner soup)" class="wprm-checkbox" id="wprm-checkbox-7" style="background: rgb(255, 255, 255); border-color: rgb(189, 189, 189); border-radius: 3px; border-style: solid; border-width: 1px; color: #212121; font-size: 20px; line-height: 24px; margin: 0px !important; opacity: 0; overflow: visible;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-7" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute !important; width: 1px;">▢ </span></label></span></span><span style="font-family: helvetica;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups chicken broth, low sodium</span></span></li><li class="wprm-recipe-ingredient" data-uid="15" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><span style="font-family: helvetica;"><input aria-label=" 2 boneless skinless chicken breasts (about 300 grams)" class="wprm-checkbox" id="wprm-checkbox-8" style="background: rgb(255, 255, 255); border-color: rgb(189, 189, 189); border-radius: 3px; border-style: solid; border-width: 1px; color: #212121; font-size: 20px; line-height: 24px; margin: 0px !important; opacity: 0; overflow: visible;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-8" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute !important; width: 1px;">▢ </span></label></span></span><span style="font-family: helvetica;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2-3</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">boneless skinless chicken breasts</span> </span></li><li class="wprm-recipe-ingredient" data-uid="5" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><span style="font-family: helvetica;"><input aria-label=" ¼ cup sundried tomatoes (chopped - optional)" class="wprm-checkbox" id="wprm-checkbox-9" style="background: rgb(255, 255, 255); border-color: rgb(189, 189, 189); border-radius: 3px; border-style: solid; border-width: 1px; color: #212121; font-size: 20px; line-height: 24px; margin: 0px !important; opacity: 0; overflow: visible;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-9" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute !important; width: 1px;">▢ </span></label></span></span><span style="font-family: helvetica;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">¼</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sun-dried tomatoes, chopped small</span></span></li><li class="wprm-recipe-ingredient" data-uid="17" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><span style="font-family: helvetica;"><input aria-label=" 2 cups short dry pasta or broken lasagna noodles (about 120 grams - I use Mafalda Corta. They are like mini lasagna noodles!)" class="wprm-checkbox" id="wprm-checkbox-10" style="background: rgb(255, 255, 255); border-color: rgb(189, 189, 189); border-radius: 3px; border-style: solid; border-width: 1px; color: #212121; font-size: 20px; line-height: 24px; margin: 0px !important; opacity: 0; overflow: visible;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-10" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute !important; width: 1px;">▢ </span></label></span></span><span style="font-family: helvetica;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> pasta- I used bow ties and it worked really well</span></li><li class="wprm-recipe-ingredient" data-uid="16" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><span style="font-family: helvetica;"><input aria-label=" 1 cup half and half or cream (the higher the fat content, the richer the soup)" class="wprm-checkbox" id="wprm-checkbox-11" style="background: rgb(255, 255, 255); border-color: rgb(189, 189, 189); border-radius: 3px; border-style: solid; border-width: 1px; color: #212121; font-size: 20px; line-height: 24px; margin: 0px !important; opacity: 0; overflow: visible;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-11" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute !important; width: 1px;">▢ </span></label></span></span><span style="font-family: helvetica;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> heavy <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cream</span></span></li><li class="wprm-recipe-ingredient" data-uid="18" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px 0px 0.5rem; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><span style="font-family: helvetica;"><input aria-label=" 1 cup fresh spinach (roughly chopped)" class="wprm-checkbox" id="wprm-checkbox-13" style="background: rgb(255, 255, 255); border-color: rgb(189, 189, 189); border-radius: 3px; border-style: solid; border-width: 1px; color: #212121; font-size: 20px; line-height: 24px; margin: 0px !important; opacity: 0; overflow: visible;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-13" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute !important; width: 1px;">▢ </span></label></span></span><span style="font-family: helvetica;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">fresh spinach, chopped</span></span></li><li class="wprm-recipe-ingredient" data-uid="20" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><span style="font-family: helvetica;"><input aria-label=" ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired" class="wprm-checkbox" id="wprm-checkbox-14" style="background: rgb(255, 255, 255); border-color: rgb(189, 189, 189); border-radius: 3px; border-style: solid; border-width: 1px; color: #212121; font-size: 20px; line-height: 24px; margin: 0px !important; opacity: 0; overflow: visible;" type="checkbox" /><label class="wprm-checkbox-label" for="wprm-checkbox-14" style="box-sizing: border-box; display: inline !important; left: 0px; margin: 0px !important; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; margin: -1px; overflow-wrap: normal !important; overflow: hidden; padding: 0px; position: absolute !important; width: 1px;">▢ </span></label></span></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span style="font-family: helvetica;">Parmesan or shredded mozzarella cheese (optional)</span></span></li></ul><div><span style="color: #212121; font-family: helvetica;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(33, 33, 33); font-size: 20px;"><br /></span></span></div><div><span style="color: #212121; font-family: helvetica;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(33, 33, 33); font-size: 20px;">Pull out the Dutch oven and do your thing where you sauté the onions in the butter. Once translucent, add in your garlic, other seasonings, and sun-dried tomatoes. Let those flavors mix for about about a minute or two. Then add in your chicken broth and bring to slow boil over medium heat. Cover and cook until internal temp is 165 degrees F. Meanwhile, in a separate pot, cook pasta according to box directions to al dente. </span></span></div><div><span style="color: #212121; font-family: helvetica;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(33, 33, 33); font-size: 20px;"><br /></span></span></div><div><span style="color: #212121; font-family: helvetica;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(33, 33, 33); font-size: 20px;">Once the chicken is done, take it out and chop to bite size pieces. </span></span></div><div><span style="color: #212121; font-family: helvetica;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(33, 33, 33); font-size: 20px;"><br /></span></span></div><div><span style="color: #212121; font-family: helvetica;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(33, 33, 33); font-size: 20px;">Here comes the magical part, add in the heavy cream into the Dutch oven. Once incorporated, add chicken back in along with pasta and spinach. Cook until spinach is just wilted. Now serve it with some parmesan or mozzarella and enjoy the “Oh, man, this is delicious!” compliments that will follow. </span></span></div><div><br /></div>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-76199637929086260672022-12-30T16:15:00.000-06:002022-12-30T16:15:57.680-06:00Tomato Gravy<p> <span style="font-size: medium;">Tomato Gravy is one of those southern recipes that was handed down from generation to generation in my family. I don’t make it often, but somehow I still remember it. It’s weird how that works lol. I’ve come to learn that there are a lot of people that have never heard it or have never had it. Do yourself a flavor, make it. It’s super quick, simple, and SO yummy. </span></p><p><br /></p><p><b><u><span style="font-size: large;">Tomato Gravy-</span></u></b></p><p><span style="font-size: medium;">3 TBSP of bacon grease (butter or oil also work, but the bacon grease gives it a bit more flavor)</span></p><p><span style="font-size: medium;">3 TBSP of flour</span></p><p><span style="font-size: medium;">1 to 1.5 c of stock (chicken, beef, or vegetable all work, just whatever you have on hand)</span></p><p><span style="font-size: medium;">1- 14.5 oz can of diced tomatoes, undrained (I prefer the petite diced, but regular is fine, too)</span></p><p><span style="font-size: medium;">Salt and pepper to taste</span></p><p><span style="font-size: medium;">Optional- in place of salt/pepper, you can also use Everglades Heat or Tony Chachere’s for a little kick. </span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">In a large skillet, over medium heat, combine the bacon grease and flour to make a roux. Once well mixed, add in the can of tomatoes. Cook for a minute or so while stirring constantly, it helps get rid of the floury taste. Slowly add in stock until gravy is just at the desired consistency. Season gravy to taste and serve over fresh hot biscuits, grits, rice, or even mashed potatoes. Enjoy, y’all!</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">Life Hack- Tomato Gravy is essentially the base for Swiss steak. Fry up some well season stew beef and make a slightly thinner gravy. Toss the beef in the gravy and simmer until the gravy is at your desired consistency and the beef is tender. Serve over rice or mashed potatoes</span>. </p>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-33808537730215420942022-09-21T15:34:00.001-05:002022-09-21T15:34:45.315-05:00French Onion Grilled Cheese and Soup- measure with your heart for this one <p> My version of French Onion Grilled Cheese and Soup</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">3lbs of onions, halved and sliced *I used sweet onions*<o:p></o:p></p>
<p class="MsoNormal">½-1 stick of butter<o:p></o:p></p>
<p class="MsoNormal">Salt and pepper to taste<o:p></o:p></p>
<p class="MsoNormal">3/4 c + 3ish cups of beef broth *I use reduced sodium Better
Than Bullion, so adjust the saltiness as needed*<o:p></o:p></p>
<p class="MsoNormal">Italian seasoning to taste<o:p></o:p></p>
<p class="MsoNormal">1-2 bay leaves<o:p></o:p></p>
<p class="MsoNormal">Flour (amount depends on how thick you want the soup)<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Sandwiches-<o:p></o:p></p>
<p class="MsoNormal">Onion mixture<o:p></o:p></p>
<p class="MsoNormal">Cheese (provolone, gouda, Havarti, etc)<o:p></o:p></p>
<p class="MsoNormal">Sourdough or other crusty bread<o:p></o:p></p>
<p class="MsoNormal">Margarine/butter <o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Melt butter in big pot/dutch oven. Add in onion
slices and salt/pepper.<span style="mso-spacerun: yes;"> </span>Cook over medium
heat until caramelized…about 30mins <o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Add in 3/4 c of beef broth and a little bit of Italian
seasoning. Cook on medium high to reduce liquid. <o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Remove 1/3ish of the onion mixture. Set aside.<o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->To the pot/dutch oven, add in 3ish cups of beef
broth, a little more Italian seasoning, and a couple bay leaves. Bring to a low
boil/simmer. <o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Make a slurry of beef broth and flour. Honestly
I just pulled some broth out of the pot and added maybe 2 heaping tablespoons
of flour. Whisked it together so it wasn’t lumpy. Dumped it all in the pot and
mixed together.<span style="mso-spacerun: yes;"> </span>If you want it thicker,
add more slurry. If it’s too thick, add more beef broth. <o:p></o:p></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->While that’s cooking, make some grilled cheese
sandwiches. Use at least two pieces of cheese so that you can put some of the
onion mixture in between. It’ll sorta make a little pocket of flavored
deliciousness lol<o:p></o:p></p>
<p class="MsoNormal">When I made it this way, I made 4 grilled cheeses and two
bowls of soup. However, I still had some onion mixture left over to make a
couple more sandwiches, or I could have added it back into the soup and added
more broth to make a bigger pot of soup.<span style="mso-spacerun: yes;">
</span>We like ours pretty chunky with onions, so certainly you can make this
with much more broth to have more to share. <o:p></o:p></p>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-78363757514705005572022-07-12T21:49:00.000-05:002022-07-12T21:49:24.682-05:00Corn Casserole- Hancock Style<p> I’m surprised with as many times as I have made this and shared the recipe, that I haven’t added it to this blog yet. It’s a recipe I learned from my Mom and is SO easy to make. I think we have made for just about every cookout/family event. It’s rare that there are any leftovers.</p><p><b><u>Ingredients</u></b></p><p>10oz bag of yellow rice (Mahatma or Vigo make the best in my opinion, but any brand should work)</p><p>1 (10oz) can of Cream of Celery Soup</p><p>2 (15oz) cans of whole kernel corn, drained (I normally use regular whole kernel, summer crisp, or white corn. My mom used to make it with Mexi-corn. Any variety will work just make sure it is NOT creamed corn)</p><p>1lb- 1.5lbs of sharp cheddar cheese, shredded (use the thick cut shredded or grate the cheese yourself, it will make a huge difference.)</p><p>1 stick of butter, salted or unsalted…doesn’t make a big difference. </p><p><br /></p><p><b><u>Instructions</u></b></p><p>-Get a casserole dish and throw the stick of butter in it. Set aside. </p><p>-Cook the yellow rice according to the package. Once it’s done, throw it over the butter in the casserole dish. </p><p>-Find something to do for a few minutes to entertain yourself as the butter melts under the heat of the rice. </p><p>-Once the butter is melted, mix in the cream of celery and drained corn. </p><p>-When that’s pretty well mix, add in half of your cheese. Mix it all up again. </p><p>-Now even out the mixture in the dish and top with remaining cheese. </p><p>-Bake, uncovered, at 350* for 25-30mins. Enjoy the yumminess you just made. You’re welcome. You will be required to make this for every event you go to from now on. Haha.</p>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-14615836807495627482022-05-15T21:59:00.003-05:002022-05-15T21:59:31.198-05:00Basic Brisket Rub for smoking<p> 1/4c kosher salt coarse ground</p><p>1T ground black pepper</p><p>1T smoked paprika</p><p>2t oregano</p><p>1t cumin</p><p>1T garlic powder</p><p>1T onion powder</p><p><br /></p><p>-Dijon for a binder</p><p><br /></p><p>Rub brisket down with Dijon and sprinkle rub generously on the brisket. Make sure to coat all sides. Let sit overnight before smoking it. </p>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-16150344650321211642022-05-15T21:55:00.000-05:002022-05-15T21:55:04.145-05:00Beef Kabob Marinade<p> 1/2c Olive oil</p><p>1/3c Soy Sauce</p><p>1/4c fresh squeezed lemon</p><p>1/4c A-1 Sauce</p><p>1T garlic powder</p><p>1T onion powder</p><p>1T Italian Seasoning</p><p>1t ground pepper</p><p><br /></p><p>Mix all together. This should make enough marinade for 5lbs of beef kabob meat.. Marinade at least overnight. Enjoy!</p>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-43956618753014376742022-05-15T21:51:00.002-05:002023-04-18T21:58:57.570-05:00Smoked Elk Burgers<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxE-usXQswvkyIdWnHV_7FuP6rDNSdA8DoAcZmzZIO7u78_G0x2OFvdfyBliIveS8KFAsndc5-tyiaNIQpLaJFWaH8QR6clZBRaqMxRlw3pd9WbFLXeHFeGE5H5ZMJ21PZ5yYrtJKvRB_8GF_6udVy2IOUv2Xq0E4GA-8FXNdFJi_1l5afjwCIBkCp/s2048/A2914D87-EB38-4738-9F16-8663EDA74020.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span> <span> <span> <span> <span> <span> <span> <span> <span> </span></span></span></span></span></span></span></span></span><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxE-usXQswvkyIdWnHV_7FuP6rDNSdA8DoAcZmzZIO7u78_G0x2OFvdfyBliIveS8KFAsndc5-tyiaNIQpLaJFWaH8QR6clZBRaqMxRlw3pd9WbFLXeHFeGE5H5ZMJ21PZ5yYrtJKvRB_8GF_6udVy2IOUv2Xq0E4GA-8FXNdFJi_1l5afjwCIBkCp/w480-h640/A2914D87-EB38-4738-9F16-8663EDA74020.jpeg" width="480" /></a> </p><p><br /></p><p>I made this for a 10lb mixture of meat. Obviously, divide measurements as needed for correct portion sizes. </p><p><br /></p><p>5lb ground elk</p><p>5lbs ground chuck</p><p>6 eggs</p><p>1/4c breadcrumbs</p><p>1/4c ground black pepper</p><p>6T garlic powder</p><p>6T onion powder</p><p>1/4c smoked paprika</p><p>6T celery salt </p><p><br /></p><p>Mix it all together and make into patties. Throw them on the smoker at 225* for 2 to 2.5hrs. Hubby uses a Pit Boss electric (pellet) smoker. We made these with cherry wood pellets and it was amazing!</p><br /><p><br /></p>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-90171898181455276752022-05-02T17:16:00.000-05:002022-05-02T17:16:32.723-05:00Prime Rib Roast Rub<p> 2T Kosher Salt</p><p>1/2T ground thyme</p><p>1/2T fresh ground pepper</p><p>1T Onion Powder</p><p>1T Garlic Powder</p><p>Dijon</p><p><br /></p><p>Mix all together dry ingredients together. Rub Dijon all over the roast to act as a binder. Coat the roast with the spice mixture. Let set over night. It's SO good!</p>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-39682367980114501792022-02-02T20:49:00.001-06:002022-02-02T20:52:23.854-06:00Refrigerator Pickles <div><span style="font-size: medium;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh1tNzTpnl5nHPWl99qzWeRiXB1Uc-oQY88g69gdVzIE8UbuVhpyMoEP_7NIqSwCAtu7i3TnlHmUv7FRPSZj3pcm9A2AWCCh2aE4SK6dMI3Fky3cFSiwB5_-fAk2bZWqgBZqAFj5vrUObPkwl9zk-oU4ZVqMCNw3s0_kGd9cyqOwBCvZ7X-6RVxo0YI" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh1tNzTpnl5nHPWl99qzWeRiXB1Uc-oQY88g69gdVzIE8UbuVhpyMoEP_7NIqSwCAtu7i3TnlHmUv7FRPSZj3pcm9A2AWCCh2aE4SK6dMI3Fky3cFSiwB5_-fAk2bZWqgBZqAFj5vrUObPkwl9zk-oU4ZVqMCNw3s0_kGd9cyqOwBCvZ7X-6RVxo0YI" width="240" /></a></div><br /><br /></b></span></div><div><span style="font-size: medium;"><b><br /></b></span></div><div><span style="font-size: medium;"><b><br /></b></span></div><div><span style="font-size: medium;"><b>Refrigerator Pickles</b></span></div>The measurements are general and should be enough to do 2 to 3 half gallon jars. The brine and spice mix can also be used with eggs for pickled eggs. The brine alone is also used for pickled purple onions which is great on tacos, just chop up 2 to 3 large purple onions. <div><br /></div><div>Procure a large amount of cucumbers and cut them in your desired fashion. I've used English and snacking varieties. For this type of pickle, it doesn't have to be specifically "pickling" cucumbers since it is not "canned" or stored for very long. Honestly, it doesn't even make it a week in my house. </div><div><br /></div><div><b><u>Brine:</u></b></div><div>1.25C White Vinegar</div><div>1.25C Apple Cider Vinegar</div><div>2.5C Water</div><div>6T pickling salt</div><div>3T sugar</div><div>*measurements are general. If you like it less acidic, add less vinegar and more water. If you don't care for apple cider vinegar, use all white and vice versa. If you use straight apple cider vinegar, it will be a bit on the tart/pucker side. If you like it sweeter, add more sugar. This is just the combination we like. </div><div><br /></div><div><b><u>Pickling spices:</u></b></div><div>4T whole peppercorns</div><div>4T dill seed</div><div>4T whole mustard seed</div><div>3-4 bay leaves crumbles up</div><div>*you can also add juniper berries, cloves, anise, etc, It just isn't our preferred mix*</div><div><br /></div><div>-minced Garlic- measure with your heart</div><div><br /></div><div>Wash and prep your jars, and cucumbers. If using a half gallon jar, use about 3 to 4 tablespoons of pickling spices, and a good amount of garlic, Put your cucumbers in the jar. </div><div><br /></div><div>On the stove, bring the brine ingredients to a boil. Pour brine over cucumbers, and seal with lids. Leave on counter to come to room temperature (you'll hear them "pop"} and then throw in the fridge. Wait at least 24 hrs before eating the pickles. </div><div><br /></div><div><br /></div><div><br /></div>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-36732073156944870542022-01-04T16:32:00.000-06:002022-01-04T16:32:28.923-06:00Easy Beef Tacos<p> I made this using an Instant Pot, but I'm sure it could be adapted for a slow cooker. Just sear the the meat and saute the onion mixture, then throw it all in the slow cooker on low. </p><p><b><u>Easy Beef Tacos (6pts per serving but can very depending how much meat you use)</u></b></p><p><b>Ingredients</b></p><div style="text-align: left;">1.5lbs stew beef<br />1T butter<br />1 small onion<br />minced garlic (measure with your heart)<br />4oz can of green chilis<br />1T ground cumin<br />2T garlic powder<br />2t smoked paprika<br />2t chili powder<br />1t sea salt<br />1t onion powder<br />1/2t black pepper<br />1/2t cayenne pepper<br />3/4c to 1c reduced sodium beef stock (I use Better Than Bullion Organic Reduced Sodium.)<br />1 can low fat, refried black beans<br />1 can whole kernel corn<br />low carb flour tortilla wraps </div><div style="text-align: left;"><br /><b>Optional</b> (not included in the point count)<br />Shredded cheddar cheese ( 5pts per 1/4c of regular, 1pt per 1/4c of fat free)<br />Lime Juice (0pts per 1t)<br />Herdez Taqueria Street Sauce- Roja (0pts per 1T)<br />Sour Cream- (1pt per 2T Fat Free, 2pts per 2T Reduced-fat, 3pts per 2T full fat)</div><p style="text-align: left;"><br /></p><p>-Turn Instant Pot to sauté. Sear the beef, remove from pot, and set aside.</p><p>- Add butter, onions, and garlic to pot and cook until aromatic and/or slightly sweating. </p><p>-Add beef stock to deglaze pot. </p><p>-Now about half to 3/4 the amount of seasoning you made and chilis. Mix well.</p><p>-Add beef back to pot and mix to cover beef in "sauce". </p><p>-Cook the beef using the pressure option for 10 mins. Let pressure naturally release for an additional 10 mins, then "quick" release. </p><p><br /></p><p>-While all that is cooking, get two small pots. Cook the corn on in one. In the other, combine the refried beans and some of the seasoning mixture (to taste). I also added a little lime juice to mine</p><p>When it's all done, make yourself some yummy tacos and call it a day!</p><p><br /></p>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-16983747129529058632018-03-13T02:11:00.004-05:002018-03-13T02:11:57.120-05:00Pickled OnionsI actually made pickled onions out of boredom one day cause I wanted a different topping for tacos. I really did not realize how easy it truly was to make. I started with a recipe for one onion's worth of deliciousness, but little did I realize how much my husband would actually like these. The following recipe is for a LARGE batch, but can be easily be broken down for smaller portions.<br />
<br />
<b><u>Pickled Onions</u></b><br />
3 large red onions, sliced thinly (a mandolin slicer comes in VERY handy for this)<br />
2 cups apple cider vinegar<br />
4 cups of water<br />
2 T coarse sea salt<br />
4 T sugar<br />
<br />
Bring vinegar, water, salt, and sugar to a boil. Cook until salt and sugar have dissolved. Add in onions and boil for just a minute or two. Remove from heat and cover pot. Let sit for about 15-20 mins, then enjoy. Leftovers can be stored in an airtight container, in the fridge, for about a week. However, they never last that long in my family.Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-91910421662774092752018-03-13T02:02:00.000-05:002018-03-13T02:02:33.817-05:00S'ghetti SauceI've gotten to a point in my life where I really just can't tolerate premade/jarred/canned sauces. They are just too sweet, or salty, for my liking. So I just make my own. The measurements of spices is VERY vague because I cook by sight when I'm working with spices. My measurement really is just for ratio purposes. Always start with a little bit, let it warm through, then, if need be, add more. Everyone seems to love both versions of my sauce. Both freeze really well, so I normally end up making a triple batch so it's less work I have to do later. Two birds. One stone. lol<br />
<br />
<b><u> Basic S'ghetti Sauce</u></b><br />
2 large cans of tomato sauce<br />
1 large can of diced tomatoes<br />
~1Tbsp of white cooking wine<br />
minced garlic- i like a lot, but i know some people just like a hint<br />
~1Tbsp Onion Power, Oregano, Parsley, Thyme, and Basil<br />
a dash or two of cayenne pepper - trust me, it's amazing!<br />
Sodium Bicarbonate (Baking Soda)<br />
<br />
<b>Optional-</b><br />
salt & white pepper to taste<br />
~ 2tsp of Rosemary<br />
sauteed onions<br />
sauteed shallots<br />
sauteed mushrooms<br />
<br />
Mix everything but the baking soda together. Let it warm through. Taste the sauce, if it's too acidic (which it tends to be when adding canned diced tomatoes), add about 1/4tsp of sodium bicarbonate. It will bubble up and be a little foamy for a while. It will cook down, I promise! After it looks like regular sauce again, taste it again. If it's still too acidic, repeat the sodium bicarbonate. If you add too much, the sauce will seem sweet.<br />
<br />
<u><b>Deluxe S'ghetti Sauce</b> </u><br />
Same as above but err on the side of the sauce being under seasoned at first. Add in 1/2lb- 1lb of browned ground beef, mild Italian Sausage, and diced pepperoni stick. Simmer these in your sauce for about 20mins or so. Taste it and adjust seasonings accordingly.<br />
<br />Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-64820271827179986232018-02-05T12:40:00.000-06:002018-02-05T12:40:16.446-06:00Baked Mac N Cheese Version 2.01lb of pasta, rotini, shells, elbows, etc<br />
2oz of some type of salty pork, proscuitto, ham, or bacon, cooked<br />
1 c chopped, cooked broccoli<br />
1/2c panko<br />
1/3c parmesan, grated<br />
<br />
Cheese sauce<br />
3T butter<br />
3T flour<br />
small onion minced<br />
3cups+ milk, whole milk works best<br />
2cups shredded cheddar.<br />
Salt & Pepper to taste<br />
<br />
Preheat oven to 350*.<br />
<br />
Cook pasta to al dente. While pasta is cooking, continue making the cheese sauce.<br />
<br />
Cheese sauce-<br />
Melt butter in sauce pot. Add in onion and cook until translucent. Add flour, salt and pepper to make a reux base. Cook for at least a minute, constantly stirring/whisking. SLOWLY add in milk. Add just a little bit at a time. Completely blend milk and flour mixture, before adding more. This will save you a MAJOR headache of trying to incorporate everything. It makes for a smoother sauce. Once milk is fully incorporated, add in cheese about a 1/4c at a time.<br />
<br />
Once cheese sauce and pasta are done, mix together adding ham/prosuitto/bacon and broccoli. Put into casserole dish and top with panko bread crumbs and Parmesan. <br />
<br />
Baked at 350* for about 15 mins. Optional- broil for a few minutes to make the top golden brown. just keep an eye on it so that it doesn't burn.<br />
<br />Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-55364698775982399962018-02-05T12:11:00.001-06:002018-02-05T12:12:37.203-06:00Healthier French Toast<b>Ingredients-</b><br />
2 T butter<br />
1/4c bourbon (plus some)<br />
1/4c light brown sugar<br />
2-3 large eggs<br />
2-3 bananas, sliced thin<br />
1/4c + 2/3c milk, whatever kind you like. 2% will be better for the healthier version<br />
1T vanilla extract<br />
cinnamon to taste. I use around 1tsp or so<br />
dense bread (like sourdough or brioche), make sure it's NOT super fresh.<br />
<br />
- Sauce- Taste the bourbon. Make sure it's yummy. Melt butter in a nonstick pan and add half of bourbon and brown sugar. Cook until it makes a nice syrup. It really should only take a minute or two. Toss in bananas to coat. Slowly add in 1/4cmilk. Set aside but make sure to keep it warm. Take another taste of the bourbon. You paid good money for it. It deserves to be loved.<br />
<br />
-Whisk 2/3c milk, vanilla, cinnamon, remaining bourbon, and eggs together. Warm a large non stick pan and lightly spray with cooking spray. Dip bread into egg mixture, letting it soak for 45seconds per side.<br />
<br />
- Place bread into pan and cook until lightly brown on both sides. Plate and top with bourbon-banana sauce. Serve Immediately.Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-1319047756330869502015-01-29T19:07:00.000-06:002018-02-05T12:41:12.121-06:00Balsamic Garlic Marinade for Steaks<u><b>Balsamic Garlic Marinade</b></u><br />
<div>
<br /></div>
<div>
2T Olive Oil</div>
<div>
3-4 garlic cloves, minced</div>
<div>
3T Worcestershire Sauce (low sodium)</div>
<div>
3T Balsamic Vinegar</div>
<div>
3t yellow mustard</div>
<div>
1/4c soy sauce (low sodium)</div>
<div>
<br /></div>
<div>
Whisk together and marinade steaks for a few hours. It's super delicious! I took the leftover marinade and boiled it to kill any germs and to reduce it some. Enjoy!</div>
Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-24234526745563213942014-07-18T21:51:00.000-05:002018-02-05T12:42:09.514-06:00Opa!<u><b>Greek Seasoning</b></u><br />
<u><b><br /></b></u>
2t oregano<br />
2t basil<br />
2t kosher salt<br />
2t garlic powder<br />
1t dill weed<br />
1t rosemary<br />
1t marjoram<br />
1t cornstarch<br />
1t parsley<br />
1t ground black pepper<br />
1/2t thyme<br />
1/2t cinnamon<br />
1/2t nutmeg<br />
<br />
Shake well and store in air tight container for up to 6 monthsKerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-76917908751165540212014-07-18T21:43:00.002-05:002018-02-05T12:44:05.831-06:00Midwest Rub<u><b>Midwest Rub</b></u><br />
<u><b><br /></b></u>
4T salt<br />
1T black peppercorn<br />
1T dehydrated onion<br />
1/2T dehydrated garlic<br />
1/2T red pepper flakes<br />
1T dried thyme<br />
1T dried rosemary<br />
2t fennel seed.<br />
<br />
Grind together and store in air tight container for up to 6 months.Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-36135132240963171082014-07-18T21:40:00.002-05:002018-02-05T12:44:19.796-06:00Red Spice BlendI'm on a kick for homemade spice blends. I just get so bored with food that has the same spices on it...day in, day out. Here's another one to break up the monotony.<br />
<br />
<b><u>Red Spice Blend</u></b><br />
<br />
1/2 c paprika<br />
1/2 c salt (regular table salt is fine, or you can substitute kosher)<br />
1/4 c garlic powder<br />
2T chili powder<br />
1T basil<br />
2T onion powder<br />
1T cumin<br />
1T ground black pepper<br />
1/2t celery salt.<br />
<br />
Shake well and store in air tight container for up to 6 months.Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-50777755661231304302014-01-17T10:02:00.002-06:002018-02-05T12:44:36.200-06:00Fajita and a Taco SeasoningsI've come to love making homemade spice blends. I can control how much of what goes in it, avoid preservatives, and just make yummier things at home. My latest attempt was Fajita Seasoning so here's the recipe I used:<br />
<br />
<b><u>Fajita Seasoning</u></b><br />
1T Cornstarch<br />
2t Chili Powder<br />
1t Salt (I used Kosher)<br />
1t Paprika<br />
1t Sugar<br />
1/2t Onion Powder<br />
1/2t Garlic Powder<br />
1/4t Cayenne Pepper<br />
1/4t Cumin<br />
<br />
Here's a bonus recipe:<br />
<br />
<u><b>Taco Seasoning</b></u><br />
1T chili powder<br />
1/2t garlic powder<br />
1/2t onion powder<br />
1/4t crushed red pepper flakes<br />
1/4t dried oregano<br />
1/2t paprika<br />
1 1/2t ground cumin<br />
1t sea salt<br />
1t black pepperKerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-32427256742458088442012-11-19T22:25:00.001-06:002018-02-05T12:46:19.347-06:00Broccoli Cheddar Gnocchi Soup<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">I adapted this recipe from a copy cat Panera Bread Broccoli Cheese soup and my cousin's Gnocchi Soup recipes. It was AWESOME! I about licked the bowl clean :-)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">Broccoli Cheddar Gnocchi Soup</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">1lb bacon, cooked and chopped, reserve the grease</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">1 lb chicken, cooked & cubed (I baked mine with Garlic & Onion powder and just a sprinkle of salt)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">bacon grease </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">1/2 medium chopped onion</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">1/4 cup melted butter</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">1/4 cup flour</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">2 cups half-and-half cream</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">2 cups chicken stock</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">1/2 lb fresh broccoli</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">1 cup carrot, julienned</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">1 pkg Gnocchi</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">1/8 teaspoon nutmeg</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">8 ounces grated sharp cheddar cheese</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">Directions:</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">1 Sauté onion in grease.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">2 Add in melted butter and flour using a whisk over medium heat for 2-3 minutes. Stir constantly and add the half & half.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">3 Add the chicken stock. Simmer for 10 minutes.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">4 Add the broccoli and carrots. Cook over low heat 20-25 minutes.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">5 Add in Gnocchi.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">6. When gnocchi is just about done, add in cheese and nutmeg. Once combined, add in the chicken and bacon. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 22px;">You're Welcome :-D</span></span>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-88389549432309924962012-03-12T12:25:00.001-05:002012-03-25T23:23:41.961-05:00Prosciutto Wrapped Shrimp and ApplesHonestly, I was a little timid to try this recipe. I'm new to the world of shrimp, I didn't know what prosciutto was, and savory seasoning over apples just didn't sound like it would be good. O.M.G. I was SO surprised. It's a definite must try recipe if you like shrimp and apples.<br />
<div>
<br /></div>
<div>
1lb large or colossal shrimp, shelled and deveined but with tails </div>
<div>
4 thin slices of prosciutto, cut into strips</div>
<div>
2 granny smith apples</div>
<div>
2T maple flavored syrup</div>
<div>
2T Bourbon or orange juice</div>
<div>
2T Dijon Mustard</div>
<div>
1T teriyaki sauce (I used reduced sodium)</div>
<div>
1/2tsp ground black pepper</div>
<div>
<br /></div>
<div>
Wrap each shrimp in a slice of prosciutto. Core and cut apples into wedges. Put shrimp and apples on skewers, alternating each.</div>
<div>
<br /></div>
<div>
Mix together remaining ingredients and brush over shrimp and apples. Cook on grill over medium heat until shrimp is opaque. Enjoy!</div>
<div>
<br /></div>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-60177753974988362842012-03-12T11:51:00.002-05:002012-03-12T11:59:26.274-05:00Vinaigrette Steak SandwichThis is super yummy! I was a little skeptical at first because Mayo and Italian Dressing don't go together in my head, but it was soooo good. Enjoy!<br />
<br />
<b><u>Vinaigrette Steak Sandwich</u></b><br />
<b><u><br /></u></b><br />
1lb boneless beef sirloin steak, cut 1/2 '' thick<br />
1 bottle Italian Vinaigrette dressing, reserve about 1T<br />
1/4c mayo<br />
1 small red onion, thinly sliced<br />
2tsp cooking oil<br />
4 hoagie rolls<br />
spinach leaves, fresh<br />
Mozzarella, shredded<br />
pepperoncinis (optional)<br />
<br />
Marinade the steak in Italian Vinaigrette for a couple hours. Mix 1T Italian Vinaigrette with mayo; cover and chill.<br />
<br />
Cook steak and onion in oil over medium heat until meat is browned. Assemble sandwich with mayo, spinach, pepperoncinis, cheese, and meat. Enjoy!Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-66666641952574195072012-03-12T10:50:00.000-05:002012-03-12T10:59:03.505-05:00Oreo TrufflesThis recipe makes the most addicting truffles in the world. I dislike cream cheese with a passion, but this was just AMAZING! These truffles did not last long in my family.<div>
<br /></div>
<div>
Oreo Truffles</div>
<div>
1 (8oz) package cream cheese, softened</div>
<div>
1 (1lb 2oz) package Double Stuf Oreos, finely crushed</div>
<div>
2 bags of semi-sweet chocolate chips, melted</div>
<div>
<br /></div>
<div>
Mix softened cream cheese and crushed oreos. Form into (48) 1-inch balls. Dip in melted chocolate and place on waxed paper covered cookie sheet. Place in fridge for 1hr. Enjoy. </div>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com2tag:blogger.com,1999:blog-6388531379775555575.post-29584867046494707262012-02-05T18:54:00.002-06:002012-03-25T23:24:40.987-05:00Ginger Beef Stir FryThis was so good, simple and healthy. It's another adaptation from the BHG's Dieter's Cookbook.<br />
<b><u>Ginger Beef Stir Fry</u></b><br />
<b><u><br /></u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-Xn0iF21A6oKYOJJzitfgKVRL1GOZmE2f5K7qYQUoANlbPdaAu6fLZxu4U0tIyG09eTR0_ZcsZ-gQz27cAz36skm4E_LqHsDQph3v6yviQ8K1klsP-QtdXDF6I8bOfe8t0B-FuGabaY/s1600/IMG_3167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-Xn0iF21A6oKYOJJzitfgKVRL1GOZmE2f5K7qYQUoANlbPdaAu6fLZxu4U0tIyG09eTR0_ZcsZ-gQz27cAz36skm4E_LqHsDQph3v6yviQ8K1klsP-QtdXDF6I8bOfe8t0B-FuGabaY/s320/IMG_3167.JPG" width="320" /></a></div>
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1lb beef top round steak, thinly sliced across grain</div>
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1/2c reduced sodium beef broth</div>
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3T reduced sodium soy sauce </div>
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2 1/2 tsp cornstarch</div>
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1tsp sugar</div>
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1tsp grated fresh ginger</div>
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1lb asparagus, cut into 2 inch pieces</div>
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1 small onion sliced </div>
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oil for cooking</div>
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2 cups hot cooked rice</div>
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<br /></div>
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In a small bowl stir together beef broth, soy sauce, cornstarch, sugar, and ginger. Set aside.</div>
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<div class="separator" style="clear: both; text-align: left;">
Lightly coat nonstick pan with oil and warn to medium heat. Add asparagus, mushrooms, and onions. Stir Fry for 3-4 mins or until crisp tender. Remove from skillet. Add more oil and beef and cook until brown (about 2-3 mins). Stir sauce and add to skillet. Cook beef and sauce until thickened and toss in vegetables. Serve over hot rice. </div>
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<b><u><br /></u></b>Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0tag:blogger.com,1999:blog-6388531379775555575.post-62811516212980084152012-02-04T19:20:00.001-06:002012-03-25T23:25:00.323-05:00Mojo Pork SandwichesThis was simply just amazing! I loved it from the first bite.<br />
<br />
<u><b>Mojo Pork Sandwiches</b></u><br />
<b><u><br /></u></b><br />
for pork chops:<br />
2 pork chops, boneless<br />
1cup orange juice<br />
2TBSP lime juice<br />
2TBSP olive oil<br />
<br />
for mojo:<br />
3/4c chopped sweet peppers, finely chopped or minced<br />
4 large garlic cloves<br />
1/4c orange juice<br />
1TBSP lime juice, fresh is MUCH better<br />
1tsp cumin<br />
1tsp dried oregano<br />
1/4tsp salt<br />
1/4 tsp ground black pepper<br />
Mozzarella Cheese (thinly sliced or shredded)<br />
shredded cabbage and carrot mix (like a coleslaw mix)<br />
<br />
To make the mojo, cook sweet pepper and garlic in hot oil until tender. Stir in orange and lime juice, oregano, cumin, salt, and pepper. Bring up to a boil, reduce to a soft boil for about a minute. Take off burner and let cool to room temp.<br />
<br />
In a medium skillet cook pork chops in 1c orange juice, 2 TBSP lime juice and 2 TBSP olive oil until no pink remains in the center.<br />
<br />
Toast bread, and construct a sandwich with pork, mojo sauce, mozzarella and cabbage/carrot mix. Enjoy!Kerri Elanhttp://www.blogger.com/profile/07797992994850290825noreply@blogger.com0