Thursday, March 23, 2017
Wednesday, March 22, 2017
Sunday, March 19, 2017
Recipe adapted from Allrecipes
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano
Combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano in a large resealable bag. Seal bag and shake all ingredients together.
Preheat oven to 400 degrees for Pork or 425 degrees for Chicken.
Pour some of the mixture into a large zippered bag.
Wet each piece of the meat and shake off excess water.
Place in bag and shake to coat. Shake off excess breading place on baking sheet.
Bake pork chops for 15-20 minutes.
Bake bone-in chicken for 40-45 minutes.
Bake boneless chicken for 20-25 minutes.
Sunday, March 12, 2017
Thank you Carol for sending me this recipe! It's so good😁
4 thin slices bacon, cut into bits
1 Tbsp. butter
1 medium red onion, halved and sliced
8 oz. white mushrooms, sliced
1/2 c. white wine ( subbed with chicken broth)
Kosher salt and freshly ground black pepper
3/4 c. olive oil
1/4 c. balsamic vinegar
1/2 tsp. dried thyme
1 lb. kale
4 oz. goat cheese, crumbled ( subbed fresh Parmesan cheese)
Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel.
Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10-15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium-high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside.
Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine.
Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.)
Serve it up and enjoy. 6 servings.
Source: Ree Drummond @ Food Network
Featured 3/19/17 on Jay Tried and True Smell Good Sunday
Saturday, March 11, 2017
I've made these quite a few times and when our paper lady was retiring I wanted to make her cookies. Gabe found out her favorite cookies was peanut butter and I knew I would be making these.
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoons vanilla extract
Extra granulated sugar, for rolling cookies in, optional
1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment paper or baking mats. Set aside .
3. Whisk flour, baking soda, baking powder & salt together in a medium sized bowl.
4. Cream butter and peanut butter together using an electric mixer ( I used my stand mixer). Add the sugars and beat until creamy. Add in egg and vanilla extract. Mix until combined.
5. Slowly add the dry ingredients to the peanut butter mixture in the bowl and with the mixer on slow, mix until combined.
6. Take 2 tablespoons of the dough and form a ball. Roll in granulated sugar if desired.
7. Place cookies on prepared cookies sheets and bake in 350 degree oven about 2 inches apart.
8. Bake the cookies for 9-10 minutes or until they are golden at the edges and just set. Don't over bake, the cookies will set up as they cool.
9.Remove pan from oven and let cookies cool on the baking sheet for 4-5 minutes. Transfer to a cooling rack and cool completely.