Monday, October 16, 2017

Apple Barbecue Chicken

This recipe from Taste of Home intrigued me because I’ve never seen a BBQ recipe using apples/apple sauce before. It sounded so good, and it really was. The apple sauce gives it a unique flavor and the chicken turned out so moist. The original recipe uses spicy sweet bottled barbecue sauce, which I switched out for hickory flavored sauce, and instead of chili powder I used red pepper flakes.

So, let’s get cooking!

Place the barbecue sauce, apple sauce, brown sugar, and red pepper flakes in a bowl.

Stir to mix well. My lovely assistant chef Miss Megan commandeered the bowl and stirring step.

Place the chicken in a baking dish and smother both sides with the sauce.

Bake at 375° for about 45 minutes or until juices run clear.

Serve with extra sauce for dipping if you’d like. 

Enjoy! ~TMMF

Apple Barbecue Chicken

6-8 pieces of chicken
1 c barbecue sauce
1 c apple sauce
3 Tbl brown sugar
¾ tsp red pepper flakes

Friday, October 6, 2017

One Pot Shrimp Linguine

It’s pasta, it has seafood in it, and it’s a one pot meal….you can’t go wrong with that! This dish was so easy and very delicious. I usually have linguine on hand but the night I made this, I just didn’t, so I used spaghetti. Just imagine it’s flat instead of round. ;-)

What I changed: it called for grape tomatoes but also canned diced, so I just used the diced. I replaced the fresh basil with dried, and switched out fresh grated Parmesan cheese for the feta. I also added some red pepper flakes to give it a little kick.

So, let’s get cooking!

Prep the spinach by nipping off the stems. Peel and mince the garlic.

Peel the tails off the shrimp. My lovely assistant chef Miss Megan did this.

Place in a large pot the spaghetti, diced tomatoes, minced garlic, basil, salt, red pepper flakes, and water. Bring to a boil and then reduce heat to simmer, stirring frequently to keep pasta from sticking. This is what it looks like about halfway through.

When most of the water is absorbed, add the fresh spinach and stir, cooking for about 5 minutes. Toss in the shrimp and heat through, maybe another minute or so.

Serve with fresh grated Parmesan cheese on top if desired. Enjoy! ~TMMF

One Pot Shrimp Linguine

1 lb spaghetti or linguine
12 oz bag small shrimp
2 cloves garlic
1 14.5 oz can diced tomatoes
1 tsp dry basil
2 c fresh spinach
2 ¾ c water
1 tsp salt
½-1 tsp red pepper flakes

Wednesday, October 4, 2017

Do Nothing Cake

So, a Do Nothing Cake….a cake where you do nothing for it. Sounds impossible, right? Well you’re right, there is work involved with this one. But I didn’t name it, I just tried it out to see what it was like. I found the recipe on Happy Cooking, and like I said I wanted to try it out and see what all this do-nothingness was about.

It wasn’t all that much work after all, and it did taste good. I did make a major change though; it called for 2 cups of sugar and I cut that right in half. I mean, seriously, the cake was sweet enough with a cup of sugar plus the sweet frosting on top. I can only imagine the toothache if I hadn’t reduced it!

So, let’s get cooking!

In a large bowl, mix together the sugar, flour, eggs, baking soda, vanilla, and crushed pineapple. Yes, I made that monkey face because that’s what it looked like to me! Haha

Place the mixture into a greased 9 X 13” baking dish and bake at 350° for 35-40 minutes or until tooth pick in center comes out clean.

Meanwhile, chop the nuts. I used pecans for this and it was delicious.

For the icing, in a medium saucepan mix together the butter, sugar, and evaporated milk. Cook on medium heat to boiling and go for about 5 minutes or so until thickened. Remove from the heat and stir in the coconut and nuts.

Pour the icing over the cake (which can still be hot) and let cool. Serve and Enjoy! ~TMMF

Miss Megan chopping the nuts. 
Do Nothing Cake

1 c sugar
2 c flour
2 eggs
1 tsp baking soda
1 tsp vanilla
16 oz crushed pineapple, undrained


½ c butter
1 c sugar
¾ c evaporated milk
1 c coconut
1 c nuts

1 tsp vanilla

Monday, October 2, 2017

Korean Beef and Rice

This recipe----THIS RECIPE!!! The first time I made it, it was gone so quickly I couldn’t believe it. The next time I made it, I had to make a double batch so I’d be able to have it twice! It’s that good, and so stinking easy! The only change I made was to double the red pepper flakes. It’s just a perfect recipe to please the whole family.

So, let’s get cooking!

Set a pot to cooking for rice. When done, set aside.

Peel and mince the garlic and slice the scallions.

In a large skillet, brown the ground beef. Add the garlic and cook a minute more.

While the hamburg is cooking, make the sauce by mixing together the brown sugar, soy sauce, sesame oil, ground ginger, red pepper flakes, and pepper.

Add the sauce to the browned hamburg and garlic, heating for a few minutes.

Serve the saucy beef mixture over rice and top with scallions.

Enjoy! ~TMMF

Miss Megan slicing the scallions.

Korean Beef and Rice

1 lb ground beef
3 cloves garlic
¼ c brown sugar
¼ c soy sauce
2 tsp sesame oil
¼ tsp ground ginger
½ tsp red pepper flakes
¼ tsp pepper
2 2/3 c cooked rice
3 scallions, thinly sliced

Wednesday, September 27, 2017

Cheesy Taco Soup

This soup from Carlsbad Cravings is so stinking good, I ate some for breakfast the next morning! If you like Mexican, you will love this. It looks like a lot of work but it really isn’t; several ingredients are canned, so all you’re doing is opening them. It is so worth the effort, and my kids just gobbled this down. I was lucky there even was some left for my breakfast the next day!

The only things I changed about this were replacing a green pepper for the red, as I just didn’t have a red bell pepper on hand. I didn’t add the tsp of salt, as there’s enough salt in all the canned products, and I threw in some mozzarella cheese. You can never have enough cheese, right??

So, let’s get cooking!

First, drain and rinse the kidney beans and black beans so they’re ready. You might as well open all the cans now, too.

Chop the onions, peppers, and mince the garlic.

Brown the hamburg with the oil, onions, and peppers, adding the minced garlic when just about done. Mix in the flour, stirring well. Toss in the kidney beans and black beans.

Add the spices, the hot diced chilies, salsa, enchilada sauce, and chicken broth. Bring to a boil and then lower heat and simmer about 15 minutes until somewhat thickened.

Whisk in the softened cream cheese and turn off the heat. Stir in the cheddar, pepperjack, and mozzarella cheeses until melted. Serve with sour cream if desired. 

Enjoy! ~TMMF

Cheesy Taco Soup

1 Tbl oil
1 lb ground beef
1 onion
1 green pepper
4 cloves garlic
1 tsp each—chili powder, cumin
½ tsp each-- oregano, paprika
¼ tsp pepper
¼ c flour
1 15 oz can kidney beans
1 15 oz can black beans
1 4 oz can hot diced chilies
1 c medium salsa
1 10 oz can enchilada sauce
5 c chicken broth
1 c shredded sharp cheddar cheese
1 c shredded pepperjack cheese
1 c shredded mozzarella
4 oz cream cheese, softened

Friday, September 22, 2017

Million Dollar Mac & Cheese

Okay, macaroni and cheese….almost nothing lures my tastebuds and my heart as a recipe for macaroni and cheese. And of course, with a name like Million Dollar Mac & Cheese, I just had to try it! While it wasn’t the absolute best I’ve ever had, this recipe did come close and was well worth the effort; I will definitely make it again.

So, let’s get cooking!

Set a pot of water to boil and cook the pasta just until al dente, draining and rinsing before setting aside. Get ready your cheeses, and set up the milks and the sour cream to be ready for when you need to add them.

In a large saucepan, melt the butter and whisk in the flour to make a roux.

Cook until bubbling, then slowly add in the milk, whisking the whole time. Mix the cornstarch into the evaporated milk and slowly add to the milk mixture. Add in the Dijon mustard and the rest of the seasonings. Keep cooking over medium heat, whisking frequently until thickened.

Remove the pan from the heat and add the shredded sharp cheddar cheese. Mix until melted.

Add the pasta and mix well. Pour half of this into an 11 X 15” baking dish. Layer the slices of provolone cheese on top.

Spread the sour cream on top of the slices of provolone. Spread the other half of the macaroni on top. Sprinkle the Parmesan cheese next, evenly.

Mix up the crumb topping by stirring together the bread crumbs and the melted butter. Sprinkle evenly on top of the casserole. Bake at 350° for 30 minutes, until all cheeses are melted.

Enjoy! ~TMMF

Million Dollar Mac & Cheese

1 lb cellentani pasta
4 Tbl butter
¼ c flour
3 c milk
1 12 oz can evaporated milk
1 Tbl cornstarch
1 Tbl Dijon mustard
1 Tbl chicken bullion
1 tsp each: onion powder,
garlic powder, dried parsley, salt
½ tsp pepper
4 c shredded sharp cheddar cheese
11-12 slices provolone cheese
1 c sour cream
1 c Parmesan cheese

Bread Crumb Topping

¾ c bread crumbs

2 Tbl butter, melted

Wednesday, September 20, 2017

Soba Noodles with Sweet Ginger Scallion Sauce

This recipe comes to us from I wanted to try it because it seemed to be very easy, and who can resist a Sweet Ginger Scallion Sauce?? The ready-to-serve packaged noodles make this a time saving recipe, and switching out the julienned cucumber for sweet red bell pepper adds to the flavor and eye appeal. I didn’t have chili oil, so I added red pepper flakes, and I increased the honey. This is a winner of a recipe that I know we’ll make again in the future.

So, let’s get cooking!

First, chop the cilantro and mince the ginger. Slice the red bell pepper and cut into one inch lengths. Mix together the ingredients for the sauce.

In a large skillet with a little oil, sauté the red bell pepper slices for about 4-5 minutes. Add the pre-cooked soba noodles. Stir in the Sweet Ginger Scallion Sauce and heat through. Serve and Enjoy! ~TMMF

Soba Noodles with Sweet Ginger Scallion Sauce

14 oz. Precooked packaged Soba noodles
(or other packed pre-cooked Asian noodles)
1 red bell pepper
1 ½ c thinly sliced scallions
2 Tbl minced ginger
¼ c chopped cilantro
3 Tbl sesame oil
2 tsp oil
1 tsp red pepper flakes
2 Tbl soy sauce
2 ½ Tbl rice wine vinegar
3 ½ Tbl honey