Tuesday, February 2, 2016

Meet the Cooks, Updated!

Meet The Cooks

It has certainly been awhile since we updated this blog. I am beginning with our introductions. There is a new link to the updated "Meet The Cooks" post above... or use the link of the same name on the sidebar.

Since the blog began back in 2010, quite a bit has changed in our family. If you don't already know us, feel free to follow the link and learn more about our clan.
I have ten grandkids, ranging in age from a freshly minted 15 year old, down to a fourteen month old toddler.
In 2012, one of my sons (Bill Joe) passed away. He was followed a few months later by my brother, (Roger). Bill Joe had asked me many times to write a cookbook- and was the primary reason I started this blog.

Maybe one day, it will turn into an actual cookbook.

Thanks for visiting!
~Tammy~  February 2016

Thursday, October 29, 2015

Chicken, Cabbage, Tomatillo Soup

Any time I have the guys ASK to take soup in their lunch boxes, or request I warm it up for the next meal, I know I have a winner. I tried the original recipe for Beef and Cabbage soup in Tomatillo Broth at Hispanickitchen.com . I followed their recipe quite closely (for me!).  Dan and I gobbled down nearly  the entire pot, leaving barely enough for Tom and Sam to get a bowl each.

I decided to try my own version:
Chicken Cabbage and Tomatillo Soup
2 or 3 chicken leg quarters
Chicken Stock, 6 cups
celery- 2 ribs, chopped
onion- chopped (I used one medium sweet onion)
garlic= minced (Heaping teaspoon- +/- however much YOU like)
4- 6 fresh mushrooms- sliced (I used Portobello)
(olive oil)
cabbage (1/2 small head) (chopped)
kale- 6 ribs, (washed and chopped) (ribs removed)
collard greens, washed and chopped (used 3 large leaves) (ribs removed)
turnip greens, washed and chopped (used 3 or 4 leaves) (ribs removed)
1 squash- rough chopped or sliced (Have used yellow and zucchini, either works, or both) (Added leftover acorn squash)
3-4 tomatillos- chopped fine or slightly pureed
chopped green chiles- 7 oz can
rotel (or roma tomatoes and jalapeno peppers) (used a 16 oz jar of home canned)
Oregano 1/2 tsp/ to taste
cumin 1/2 tsp
celery powder 1/2 tsp/ to taste
turmeric 1 tsp / to taste
salt- to taste
pepper- to taste
Boil leg quarters in chicken stock. Remove quarters from stock when cooked, remove and discard skin and bones. Coarse chop chicken, return to broth.
While quarters are boiling, sauté celery and onions in olive oil. When onions are translucent, add minced garlic (fresh or from a jar) and several sliced mushrooms. Cook briefly.
Chop the greens. Add the greens, rotel, chopped green chilies, sautéed mixture and squash.
Add seasoning. Cook until greens/ squash are tender. Adjust seasoning.

May be served with rice.

Tuesday, September 16, 2014


(Thank you to my Internet friend, Sharon Morrow for the picture of her eggrolls (above) as the "final product" Mine disappeared as fast as they were cooked, and I didn't get a finished photo!)
ground meat (I usually use unseasoned ground pork. Tonight was hamburger. Have used ground chicken, and ground turkey. Once tried small chopped shrimp.)
1 Small head* of cabbage, chopped
3* carrots, peeled and grated
1* small onion, chopped
Peppers, if desired. Tonight I had fresh banana peppers handy.
(Other vegetables in whatever amount you have on hand. I have added celery, bok choy, broccoli, bean sprouts, just about any stir fry type vegetable)

(Or just use bagged slaw mix)
 Better than Bullion Chicken flavoring
Teriyaki Sauce
Soy sauce
 sesame oil
turmeric (because it's good for arthritis and colors everything a pretty golden yellow)

Egg Roll Wrappers
Oil for frying.

Cook the ground meat.
Season! (I used about a tablespoon of Better than Chicken Bullion, a few drops of sesame oil- it has a strong flavor!, half a teaspoon of ginger, half a teaspoon of garlic powder, and liberal sprinklings of teriyaki and soy sauces. )
Add the chopped  vegetables. (Feel free to use a larger pan- I underestimated the amount of slaw, and you can see I spilled it.
Cover and cook over low-medium, stirring every few minutes until the cabbage is tender.
See, It cooked down!

Egg roll wraps, available in many grocery stores in the produce section.

Place a couple tablespoons of the cooked filling onto a wrapper.
Wrap the sides in.

Fold in the corners, and roll up. Seal with a drop of water if necessary.

Drop into preheated oil and fry until golden brown.
Drain, and serve with your choice of condiments. Tom and the boys like Tabasco sauce. I prefer melted plum jelly.
You'll never want frozen eggrolls again!
We have done this recipe without frying or rolling. Simply spray a muffin tin with spray oil. Spray your eggroll wraps with the oil as well. Line the muffin cups with them. Spoon the cooked filling into the muffin cups on top of the eggroll wrappers. Bake in a 375* oven until wrappers are turning light golden brown.

Saturday, August 17, 2013

Brussels Sprouts

These may be just a bit over the top... but oh.... I thought I was making enough for two.

Brussels sprouts. I started with frozen.
 Bacon- two strips- or one per person
chopped onion.

As usual, I cooked in a cast iron skillet!

Brown the bacon.
 Slice the Brussels sprouts in half.
 Add the onion and Brussels sprouts to the bacon and bacon grease in the skillet.

Wednesday, August 14, 2013

Oven "Fried" Jalepeno Chicken Tenders

Here is the link! Oven "Fried" Jalapeno Chicken Tenders

Jalapeño Jelly

Jalapeño Jelly
This is one of the easiest jellies you can make!
10-15 jalapeño peppers (red or green, or both)
6 1/2 cups of white sugar

1 1/2 cups Apple cider vinegar
6 fluid oz. liquid fruit pectin 
(The box contains two three oz. packets- use both!)
You will also need a few simple tools:
7 half pint jelly jars, with rings and new lids. (Wash, rinse, and allow to sit in hot water until ready to fill.)
A wide mouth funnel.
A Ladle.
A jar lifter.
A non-metallic, heat proof spoon/spatula for stirring.

 Wearing gloves, remove the stem and seeds from the jalapeño peppers. Then, chop them fine, OR... Use a food processor!

 In a stainless steel (or other non-aluminum pot) bring to a boil the vinegar, sugar, and jalapeño peppers. 

 Once it reaches a rolling boil, add the six oz. of fruit pectin.  Return to boil and cook for FIVE MINUTES.
Turn off the heat.
I use a towel to protect my counter top from spills, and set the hot, clean jars on it. Using the wide mouth funnel to help keep the jar rims clean, I ladle the jelly into the jars.
Use a clean, damp cloth or paper towel to wipe the rims clean.
Place a lid on each jar, and screw a jar ring down finger tight.
Lift the jars into a pot of boiling water. Jars should have ONE inch of boiling water covering their tops.
Boil for 10 minutes.
Remove from boiling water bath. (Use the jar lifter!)
Set in a draft free place to cool.
When cooled, check to be sure the jar is sealed by gently pressing down on center. If it "pops", then place this jar into the fridge and use soon.
Sealed jars need not be refrigerated.

So.... What can you DO with Jalapeño Jelly?
Some people like it over toast. Some people warm it a bit and pour it over a block of cream cheese and serve it with fancy crackers. But THIS is our favorite way to use it:  Panko Jalapeño  Chicken Bake


Sunday, August 4, 2013

how to make onion rings

Onions, sliced
corn meal
cajun seasoning or seasoning salt

in a mixing bowl mix 1 part corn meal to to 2 parts flour and add seasoning to taste,
in a separate bowl beat 1 or 2 eggs
heat oil in a cast iron skillet

one at a time put onion slices in eggs, turn onion slice over, remove and place in flour mix and cover onion slice in mix

place egg laden, flour mix covered onion slice in now hot pan of oil. let brown (or blacken) flip browned onion slice and brown other side. Remove from pan and repeat process with remaining onion slices until you run out of onions in your house, and if you want you could try eating these