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Posts Tagged ‘easy meals’

  1. PUMPKIN OATMEAL MUFFINS RECIPE

    October 27, 2010 by Daniel

    Tasty little muffins as requested on Facebook, glad to oblige Grace in Nevada… and a big BOO ! to you too.

     

    PUMPKIN OATMEAL MUFFINS RECIPE

    Serves: Makes about 15 muffins Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: Less than an hour

     

    INGREDIENTS:

    •1/2 Cup of Butter
    •1 Cup of Brown Sugar
    •1/2 Cup of Ricotta Cheese
    •1/4 Cup of Molasses
    •2 Cups of Pumpkin
    •2 Eggs
    •2 Cups Flour
    •1 Cup of Rolled Oats
    •1 Teaspoon of Salt
    •2 Teaspoons Baking Soda
    •1 Teaspoon of Baking Powder
    •2 Teaspoons of Cinnamon
    •1/4 Teaspoon of Nutmeg
    •1 Teaspoon of Ground Ginger

    PROCEDURE:

    •Cream butter and sugar together.
    •Add pumpkin, molasses, riccota and egg and mix well.
    •Add dry ingredients and beat just until the batter is smooth, about 20 seconds.
    •Spoon into muffin tins.
    •Bake at 350°F for about 20-25 minutes, or until muffins are cooked through.

    Enjoy
    Chef Phil


    Category Breakfast, Recipes | Tags: ,,,,,,, | No Comments

  2. PUMPKIN PANCAKES RECIPE

    October 25, 2010 by Daniel

    We think of pumpkins for Halloween, but they can carry over until Thanksgiving, here is a great idea for Thanksgiving breakfast..

     

    PUMPKIN PANCAKES RECIPE

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 20 Minutes

     

    INGREDIENTS:

    •2 cups biscuit mix
    •2 Tbsps. brown sugar, firmly packed
    •2 tsps. cinnamon
    •1 tsp. ground allspice
    •1-1/2 cups evaporated milk
    •1/2 cup solid pack pumpkin
    •2 Tbsps. vegetable oil, more for skillet
    •2 eggs
    •1 tsp. vanilla extract
    •butter, maple syrup or honey

    This is NOT the same as pumpkin pie filling

    PROCEDURE:

    •Combine first 4 ingredients in a mixing bowl.
    •Add remaining ingredients, except butter and maple syrup, and mix thoroughly with an electric mixer until smooth.
    •Heat a heavy griddle or skillet over medium high heat.
    •Lightly oil griddle and pour about 1/3 cup of batter per pancake.
    •Cook until edges are dry and top is bubbly.
    •Turn cakes and cook until golden.
    •Serve with butter and maple syrup.

    Enjoy
    Chef Phil

     If you do decide to serve it for a Halloween Brunch since it falls on a Sunday this year, I don’t think you will hear too many “boooooos” from the crowd..

    Category Breakfast, Eggs, Recipes, Uncaterorized | Tags: ,,,,,,,,,,, | No Comments

  3. CROCK-POT BREAD PUDDING RECIPE

    October 13, 2010 by Daniel

    The crock-pot is not just for savory dishes, try this crock-pot dessert…

     

    CROCK-POT BREAD PUDDING RECIPE

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 4 hours

     

    INGREDIENTS:

    •1 loaf (about 1 pound) whole-wheat multi-grain bread, preferably stale, cut into large cubes (about 6 cups)
    •1 quart (4 cups) half-and-half
    •4 large eggs
    •3/4 cup sugar
    •2 tablespoons whiskey or bourbon
    •2 teaspoons pure vanilla extract
    •1/2 teaspoon fine salt
    •Pinch freshly grated nutmeg
    •12 ounces dried pears or a combination of pears and apricots, chopped

    TOPPING:

    •1/4 cup sugar and 1/4 teaspoon ground cinnamon mixed together
    •1 1/2 cups walnuts or pecans, toasted
    •Whipped cream or yogurt

    PROCEDURE:

    •f bread is not stale: Preheat an oven to 400 degrees F. Spread the bread cubes out on a baking sheet and cook until toasted, about 10 minutes.
    •Whisk the half-and-half, eggs, sugar, whiskey, vanilla, salt and nutmeg together in a large bowl.
    •Toss bread cubes and dried fruit together and place into the slow cooker.
    •Pour custard over top and press down lightly until all bread is covered with custard.
    •Cover and cook on LOW until pudding puffs and is just set, about 3 1/2 hours.
    •Remove insert from the slow cooker and cool on a rack, about 20 minutes.
    •Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon sugar, and toasted nuts. Top with whipped cream or yogurt.

    Enjoy!
    Chef Phil


    Category Sweets -N- Treats | Tags: ,,,,,, | No Comments

  4. Baked Chicken Fingers Recipe

    October 4, 2010 by Daniel


    If you want to do away with some fried foods here is a good recipe for some chicken fingers for the family, and without the use of hot oil the kids can help.

     

    BAKED CHICKEN FINGERS RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: <30 Minutes

     

    INGREDIENTS:

    •1 lb chicken breast, sliced into thin strips
    •1/2 cup low-fat buttermilk
    •1/2 cup crushed corn flakes (, or cheese crackers)
    •1/4 cup Italian seasoned breadcrumbs
    •1 teaspoon garlic powder
    •1/2 teaspoon oregano
    •1/4 teaspoon black pepper
    •1 teaspoon olive oil

    PROCEDURE:

    • Preheat oven to 400 degrees.
    • In a medium glass or plastic bowl, combine chicken breast and buttermilk.
    •Cover and put in refrigerator for 10-15 minutes.
    •Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
    •After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
    •Add olive oil to shallow baking pan.
    •Place chicken in pan.
    •Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
    •Serve with honey mustard dip or light ranch dressing.

    Enjoy
    Chef Phil

     See how the kids will enjoy these after they help prepare them. This will work for chicken wings as well.


    Category Chicken | Tags: ,,,, | 1 Comment

  5. Joe Barnett Jr’s Low Country Boil Recipe

    September 30, 2010 by Daniel


    As mentioned in a recent blog post about the Jekyll Island Shrimp & Grits Festival here is the Low Country Boil recipe from Joe Barnett, Jr. This is one of the best Low Country Boil recipes I have ever tried; lots of flavor and the remoulade sauce is the icing on the cake.

     

    JOE BARNETT, JR’S LOW COUNTRY BOIL RECIPE

    Serves: 15-20 Difficulty Level: 2 (of 5) Prep Time: 30 minutes Ready In: 30 minutes

     

    INGREDIENTS:

    •15 quarts Fresh Water
    •24oz. Chicken Base
    •4 lbs. Small New Potatoes (Size AA)
    •12 Ears of Fresh Corn, Shucked and All Silks Removed; Cut into Halves.
    •4 lbs. Hillshire Farms “Polish Kielbasa” (not smoked) Cut into Pieces
    •5 lbs. Headless Shell-On Fresh Local Shrimp (Wild Georgia Shrimp if You Can Get Em’

    Creole Spice Mix

    •2 ¼ tbsp Sweet Paprika
    •3 ½ tbsp Lawry’s Seasoning Salt
    •2 ½ tbsp garlic powder
    •1 ½ tbsp fresh cracked black pepper
    •1 ½ tbsp onion powder
    •1 tbsp cayenne pepper
    •1 tbsp dried oregano
    •2 tbsp dried Italian seasonings
    •1 ½ tbsp chipotle powder
    •Mix and store in a ziplock bag until needed.

    PROCEDURE:

    •Bring water to a rapid boil and add chicken base and let cook for 4 minutes.
    •Add one whole package of Creole Spice Mix. Let cook for 4 minutes more.
    •Add potatoes and stir. Let come back to a boil and cook for 10 minutes.
    •Add corn and let boil for 7 minutes.
    •Add sausage and let boil for 5 minutes more.
    •Add shrimp, return to boil, then turn heat off. Put lid on pot and let sit for 12-15 minutes (It is very important to let sit, do not bother)

    Remoulade Sauce:

    •2 Large eggs
    •Juice of one large lemon
    •1 Cup chopped onion (Vidalia or best sweet onion on the market)
    •1 Cup chopped green onion (green parts only)
    •1 ½ Cups chopped celery (include leaves and cut 3 inches up from base)
    •1 ½ Tbsp prepared Horseradish
    •3 Tbsp Creole mustard
    •3 Tbsp prepared yellow mustard
    •4 Tbsp Heinz ketchup
    •4 Tbsp cilantro, finely chopped
    •2 Tsp Lawry’s Seasoning Salt
    •2 Tbsp Tone’s Cajun seasoning (from Sam’s Club)
    •1 Tsp cayenne pepper
    •1 Tsp fresh ground black pepper
    •3 Tbsp Hidden Valley Ranch seasoning and salad dressing mix (dry)
    •1 Cup buttermilk
    •1 Cup vegetable oil or canola oil

    Procedure for Remoulade Sauce:

    •Mix in a large mixer or food processor
    •Combine the first 15 items on the list except for the lemon juice and vegetable oil. You may have to add a couple of ingredients and mix them before adding additional
    ingredients, to prevent overflowing the mixer/processor. When the last ingredient is added, blend until smooth and then an extra minute.
    •Add lemon juice and blend for 30 more seconds. Slowly add the cup of vegetable oil. Be sure to scrape the sides of the bowl to ensure everything in well blended.
    •Pour into a container with a seal on it and store on middle shelf in the refrigerator overnight. Take it out and check consistency by stirring with a wooden spoon. Keep in refrigerator until needed. It will keep several weeks but always stir it very well before you pour or use it.

    Enjoy!
    BEN

      You will need a 30 quart stock pot for this recipe, but it is easy to make less for a smaller group of people.


    Category Pork, Seafood | Tags: ,,,,, | 2 Comments

  6. Autumn Vegetable Soup Recipe

    September 27, 2010 by Daniel


    Soon time for the last trip through the garden…

     

    AUTUMN VEGETABLE SOUP RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 1 Hour

     

    INGREDIENTS:

    •2 Tablespoons vegetable oil
    •1-1/2 cups chopped leeks
    •1-1/2 cups quartered Brussels sprouts
    •1 large carrot
    •1 celery stalk, chopped
    •1 large potato, chopped
    •1 cup acorn squash cooked, peeled, chopped
    •3/4 teaspoon salt
    •freshly ground black pepper
    •cayenne pepper to taste
    •2 minced garlic cloves
    •3 cups vegetable broth
    •1 cup chopped Swiss chard or other greens
    •1 large tomato raw, peeled and chopped
    •1 sweet red bell pepper or green bell pepper
    •1/2 teaspoon marjoram
    •1-1/2 teaspoon. dried dill weed
    •1/2 teaspoon dried basil
    •2 teaspoon soy sauce, or to taste
    •1 Tablespoon fresh lemon juice
    •1/2 cup sour cream
    •fresh parsley, minced for garnish

    PROCEDURE:

    •In a Dutch oven, cook the first 11 ingredients (everything through the garlic) over medium heat, covered, for 10 to 15 minutes; stirring occasionally
    •Add stock or water. Bring to a boil, lower to a simmer.
    •Cover and let it cook slowly until everything is tender, another 15 to 20 minutes.
    •Add Swiss chard or greens, tomato chunks, and chopped bell pepper.
    •Simmer about 5 more minutes.
    •Add herbs, soy sauce, and lemon juice and continue to simmer another 3 to 5 minutes.

    •Serve in bowl and stir in 1 or 2 TBS sour cream and garnish each bowlful with a sprinkle of parsley.

    Don’t know what you have planted in your garden but feel free to add or omit with whatever you have left…
    Chef Phil

     


    Category Soups & Salads | Tags: ,,, | No Comments

  7. Honey Garlic Chicken Recipe

    September 14, 2010 by Daniel

    Another good chicken recipe for the grill…

     

    HONEY GARLIC CHICKEN

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: 20 Minutes (after marinating)

     

    INGREDIENTS:

    •1 lb. boneless skinless chicken breast halves
    •1/4 cup lemon juice
    •1/4 cup honey
    •2 Tbsps. soy sauce
    •2 cloves garlic, minced

    PROCEDURE:

    •Arrange chicken breasts in a baking dish.
    •Combine remaining ingredients in a bowl. Pour over chicken and turn to coat. Marinate 40 minutes.
    •Prepare the grill.
    •Arrange chicken on grill.
    •Grill 5 minutes per side, basting occasionally with marinade, or until chicken is opaque throughout

    Happy Cooking,
    Chef Phil

     A little potato salad and some last of the season corn on the cob will complete this dish.


    Category Chicken | Tags: ,,, | No Comments

  8. Tex-Mex Cornbread Salad Recipe

    September 14, 2010 by Daniel

    Here’s a new twist on a Southwestern themed salad…

     

    TEX-MEX CORNBREAD SALAD

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 45 Minutes Ready In: 2 Hours

     

    INGREDIENTS:

    •1 package cornbread mix, prepared as directed, or scratch-made if you prefer
    •2 (15 ounce) cans pinto beans , drained
    •3 tomatoes,seeded and chopped
    •1 bunch green onion, chopped
    •1 small green pepper, diced
    •2 jalapeno peppers, seeded and diced
    •12 strips bacon, cooked crisply and crumbled
    •2 cups monterey jack cheese, shredded
    •34 ounces whole kernel corn, drained (about 3 ears if using fresh)
    •1 cup sour cream
    •1 cup salsa
    •1 cup mayonnaise
    •1 package dry ranch dressing mix

    PROCEDURE:

    •Use a deep glass bowl or small punch bowl.
    •Crumble half of the baked cornbread in the bottom of the bowl.
    •Top with half of the beans.
    •In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
    •Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
    •In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
    •Spread half of the sour cream mixture over the corn (drop by spoonfuls and spread gently).
    •Repeat the process with the remaining ingredients.
    •Cover and chill for several hours before serving.
    •Garnish with a little shredded Cheddar cheese if desired.

    Happy Cooking,
    Chef Phil

     A cold cerveza or a pitcher of Margarettas complete this interesting salad.


    Category Soups & Salads | Tags: ,,, | No Comments

  9. Breakfast Pizza Recipe

    September 13, 2010 by Daniel

    Guarantee the kids will be looking forward to breakfast !

     

    BREAKFAST PIZZA

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: < 30 Minutes

     

    INGREDIENTS:

    •1 1/2 cups Original Bisquick® mix
    •1/3 cup hot water
    •8 eggs
    •1/4 cup milk
    •1/8 teaspoon pepper
    •1 cup diced pepperoni (from 6-oz package)
    •2 medium green onions, sliced (2 tablespoons)
    •1 tablespoon butter or margarine
    •1/2 cup pizza sauce (from 8-oz can)
    •1 1/2 cups finely shredded Italian cheese blend (6 oz)

    PROCEDURE:

    •
    •Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of pan, using fingers dipped in Bisquick mix, forming rim at edge.
    •Bake 10 to 15 minutes or until golden brown.
    •Meanwhile, in large bowl, beat eggs, milk and pepper with wire whisk or fork until blended. Stir in pepperoni and onions. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, stirring occasionally, until firm but still moist.
    •Spread pizza sauce over baked crust. Top evenly with egg mixture. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and pizza is hot.

    Happy Cooking,
    Chef Phil

     Rather unique way to get the young ones to eat a good breakfast, but I am sure they will enjoy the break from toast and cereal…


    Category Breakfast | Tags: ,,,, | No Comments

  10. Ginger, Garlic, and Honey Grilled Baby Back Ribs Recipe

    September 8, 2010 by Daniel

    A little late for that Labor Day cook out but definitely a good excuse to fire up the grill

     

    GINGER, GARLIC, and HONEY GRILLED BABY BACK RIBS

    Serves: 4 Difficulty Level: 3 (of 5) Prep Time: 4 Hours (includes marinating time) Ready In: 4.5 Hours

     

    INGREDIENTS:

    •1 Tbsp. fennel seeds, crushed
    •4 racks true baby back ribs
    •6 cloves garlic, coarsely chopped
    •1 piece (2 inches) fresh ginger, peeled and coarsely chopped
    •1 tablespoon sugar
    •1 tablespoon kosher salt
    •2 teaspoons freshly ground black pepper
    •2 tablespoons honey
    •1 tablespoon soy sauce
    •1 tablespoon Asian fish sauce or more soy sauce

    Sauce:

    •1 Tbsp. fennel seeds, crushed
    •4 teaspoons coarse salt (kosher or sea)
    •4 teaspoons white pepper 4 juicy limes, cut in half
    •Advance preparation
    •1 to 4 hours for marinating the ribs

    PROCEDURE:

    •Prepare the ribs and spice paste: If necessary, remove the thin, papery membrane from the back of each rack of ribs.
    •Place the ribs in a nonreactive baking dish just large enough to hold them in a single layer.
    •Place the garlic, ginger, sugar, 1 tablespoon of salt, and the black pepper in a mortar and pound to a paste with a pestle. If you do not have a mortar and pestle, puree these ingredients in a food processor. Work in the honey, soy sauce, and fish sauce.
    •Spread the spice paste over the baby back ribs on both sides.
    •Let the ribs marinate in the refrigerator, covered, for 1 to 4 hours; the longer the ribs marinate, the richer the flavor will be.
    •Prepare the ingredients for the dipping sauce: Place 1 teaspoon of salt and 1 teaspoon of white pepper in neat mounds side by side in each of 4 tiny bowls for the dipping sauce. Place 2 lime halves next to each bowl.
    •Set up the grill for direct grilling and preheat it to medium.
    •When ready to cook, brush and oil the grill grate. Place the ribs, bone side down, on the hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs. Watch for flare-ups. Should they occur, move the ribs to another section of the grill. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
    •Transfer the racks of ribs to a cutting board and cut them into individual ribs, then arrange them on a platter or plates for serving. Just before eating, instruct your guests to squeeze 1 to 2 tablespoons of lime juice into their bowls of salt and white pepper and stir them with a spoon until mixed.
    •Dip the ribs in the sauce before eating.

    Happy Cooking,
    Chef Phil

     


    Category Pork | Tags: ,, | No Comments

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