Thursday, June 30, 2011
8-10 red potatoes (washed, sliced then quartered)
3 cups of real mayonnaise
3 T. of white vinegar
3 t. of sugar
2 tsp. of salt
5 stalks of celery (sliced)
1/3 cup of red cabbage (diced)
-Boil the potatoes with a little bit of sea salt for about 20 minutes. Strain and rinse in cold water; let drain in strainer. Meanwhile, in a large mixing bowl, stir together the mayonnaise, vinegar, sugar and salt. Fold in the cooled potatoes, celery and cabbage. Cover and refrigerate for at least 3 hours or so before serving. Serves 10. Enjoy!
Wednesday, June 29, 2011
5-8 uncooked bratwurst
1 bottle of beer (I always cook w/ Miller Lite-it's what my Dad drank)
2 T. of light brown sugar (packed)
2 T. of lite soy sauce
1 T. of chili powder
1 T. of ground dry mustard
1/8 tsp. of garlic powder
1 large vidalia sweet onion (sliced into rings)
-Preheat grill to medium-high heat. Create a make-shift pan out of 2 layers of extra strong aluminum foil, making sure to fold up sides and pinch the corners closed so the beer doesn't pour out (place "fake" pan over a cookie sheet for you to carry it out to the grill, then transfer carefully onto bottom grill rack). In a small bowl combine the beer and all of the seasonings. Place brat's evenly across the pan, spread onions across them and pour beer mixture over all of it. Grill on the bottom rack on medium-high heat for 15-20 minutes, making sure to occasionally turn brat's and onions into the beer. Serves 5-8. Enjoy!
Monday, June 27, 2011
4 large slightly ripened peaches (cut in 1/2 and pitted)
2 T. of pure natural honey
1/2 cup of sour cream
2 T. of packed light brown sugar
-Preheat your grill to a medium heat. Brush honey on the inside half of the peaches. Place cut side down on the top rack of the grill. Grill on medium heat for 5 minutes or until the skin begins to blister and separate from the flesh of the peach (watch as to not burn the cut side). Meanwhile in a small bowl stir together the sour cream and the brown sugar. Remove peaches from the grill and serve with the brown sugar sour cream to dip. Serves 4. Enjoy!
Sunday, June 26, 2011
12 of my Jalapeno Dill Pickle Spears (see my recipe: http://tonya-justcooking.blogspot.com/2011/05/jalapeno-dill-pickles.html , or you could use a jar of store bought dill pickles-I would suggest Claussen for their crunch)
1 recipe of my Grandma Neva's Beer Batter (cut in 1/2)
peanut oil for frying
buttermilk ranch dressing for dipping
-Preheat oil to 350* in your fryer. Dredge pickles through the beer batter and drop into hot oil. Fry for 4 minutes. Remove from fryer and place on a paper towel-lined platter. Serve with ranch for dipping. Enjoy!
3 large boneless/ skinless chicken breasts (sliced into thick strips)
3/4 cup of cornstarch
1 cup of all-purpose flour
1 tsp. of baking powder
1/2 tsp. of salt
1/4 tsp. of pepper
1/4 tsp. of cayenne (this was still mild-you could totally add more if you prefer)
1 egg (slightly beaten)
peanut oil for frying
-Preheat the oil in your fryer to 350*. In a medium bowl, stir together the first 5 ingredient's; add beer and egg. Stir until smooth. Dredge your chicken through the batter and drop about 6-9 pieces in at a time. Fry for 5-6 minutes. Remove and place on a paper towel-lined platter to cool before serving. You can use this batter for chicken, onion ring's, vegetable's, cheese etc. Serves 4-6. Enjoy!
Friday, June 24, 2011
1 brick- 8oz. of cream cheese (softened)
1- 15 oz. can of Hormel chili with beans (or even better yet-2 cups of Scratch-Made Chili recipe)
1 pkg.- 2 cups of shredded sharp cheddar cheese
pickled jalapeno pepper slices for garnish
corn chips (I use Frito's Scoops)
-Preheat oven to 375*. Spread the cream cheese evenly across the bottom of a 8x8 or a 9x9" square baking dish. Cover with a layer of chili and then top it off with the cheese. Bake for 20-30 minutes or until the cheese is melted and starting to bubble up. Remove from oven and let stand for about 10 minutes to cool and set up some. Dot with jalapenos and serve with corn chips for dipping. Serves 6-8. Enjoy!
Thursday, June 23, 2011
6 large Idaho potatoes (washed, julienne sliced)
peanut oil for frying
a dash of sea salt/ a healthy amount of fresh cracked pepper
a good sprinkling of Season-All Salt
-Heat your peanut oil up to 350* in an outdoor fryer. Drop 1/2 the amount of the fries in for about 3-5 minutes give or take for how crispy you prefer them to be. Pull basket out of oil, shake excess oil from fries, and drop back in for 1-2 minutes more (makes them the best). Place on a large paper towel-lined platter and season while still "wet looking" (so it sticks). Repeat for remaining 1/2 of fries. Serves 6. Enjoy!
Monday, June 20, 2011
3 1/2 lb. rack of baby back ribs
1 cup of cinnamon applesauce
1/4 tsp. of ground mustard
1/8 tsp. of ground nutmeg
1/8 tsp. of ground cayenne pepper
BBQ sauce of your liking for basting
-In a small bowl, combine the applesauce and the spices. Cut your ribs into 2 rib slices, place in a stockpot and boil for 15-20 minutes or so. Remove from pot and place in a large baking dish. Rub applesauce mixture over them, remove from the pan and toss onto the top rack of a preheated grill at low-medium heat (indirect heating is the best method for them). After about 10 minutes begin basting them with BBQ sauce and continue basting and flipping them for the remainder of the grilling-somewhere between 30-40 minutes. Serves 4. Enjoy!
4 salmon filet's
1/2 cup + 1 T. of BBQ sauce (divided, I used Sweet Baby Ray's)
2 ripe nectarines (peeled, chopped)
1 cup of fresh blueberries (rinsed)
1/2 cup of toasted pecans
-Preheat grill to medium-high heat. Lightly salt and pepper the salmon and place onto the top rack of the grill, skin side down (will just separate from the salmon once done). Grill for about 8 minutes or until it starts to flake apart. Then thickly slather on 1/2 cup of the BBQ sauce. Grill for a few more minutes. Meanwhile for the fresh fruit relish, stir together the nectarines, blueberries, toasted pecans and the remaining 1 T. of BBQ sauce. Serve the salmon alongside some Jasmine rice and garnish with a heaping spoonful of the fresh fruit relish. Serves 4. Enjoy!
Sunday, June 19, 2011
3 oz. of clear coconut rum (I used Margartaville's Premium Coconut Rum)
3 oz. of spiced rum (I used Captain Morgan's Spiced Rum)
1 cup of cream of coconut or coconut milk (cream of coconut is thicker and better)
1 cup of pineapple juice
1 tray of ice
a couple maraschino cherries and a teeny tiny splash of their juice (very important)
fresh strawberries for garnish
-Combine both rums, cream of coconut, pineapple juice and the ice in your blender. Blend until smooth. Pour into glasses, top with 2 cherries, a tiny splash of cherry juice and a strawberry on top. Makes 4. Enjoy!
Saturday, June 18, 2011
1 1/2 lbs. of 80/20 ground beef
fresh cracked pepper/ sea salt
1/4 tsp. of garlic powder
sliced American cheese
sliced muenster cheese
a sweet and tangy BBQ sauce
pickles (I used my Jalapeno Dill Pickle recipe)
chopped red onion
-Preheat your grill to a high flame. In a large mixing bowl, using your hands, combine the beef, pepper, salt and garlic powder together. Create 4 equal balls, then using the palms of your hands, flatten each of them into a nice thick patty. Toss onto the top rack of the grill, squirt some Worcestershire sauce over the tops of them and grill for about 5 minutes or so on each side for Medium doneness (my fav way). Try and only flip them twice per side and each flip you can toss on a little bit of Worcestershire sauce again. Place a slice of American and a slice of muenster cheese on top to melt for a minute, then pull off the grill. Place on a bun with some BBQ sauce, mustard, a sliced jalapeno pickle and a sprinkling of diced onion. Serves 4. Enjoy!
Tuesday, June 14, 2011
2 cups of sugar
1 3/4 cups of all-purpose flour
3/4 cup of cocoa powder (I use Nestle)
2 tsp. of baking powder
2 tsp. of baking soda
1 tsp. of salt
2 eggs (beaten)
1 cup of milk
1/2 cup of canola oil
2 tsp. of real vanilla extract
1 cup of boiling water (microwave for 3 minutes)
-Preheat your oven to 350*. Place paper cupcake liners in a 12 count muffin pan. Combine the sugar, flour, cocoa, baking powder, baking soda and the salt in a large mixing bowl. Add in the eggs, milk, oil and vanilla. Mix on medium speed with a hand-held mixer for about 2 minutes. Stir in the boiling water (batter will be very thin-it's ok). Using a ladle or a pouring pitcher, fill each cupcake liner 3/4's of the way with batter. Bake 1 pan at a time for 20 minutes. Using a metal spoon, remove the warm cupcakes from the pan and place on a platter to cool. Once cupcakes are completely cool, frost with my homemade chocolate butter-cream frosting. Makes about 36 cupcakes. Enjoy!
1/4 cup of real un-salted butter (melted)
1/3 cup of cocoa powder
1 1/2 cups of powdered sugar
1/4 cup of milk
1/2 tsp. of real vanilla extract
-In a medium mixing bowl, stir the cocoa into the melted butter. Begin adding in the powdered sugar and the milk alternately in small increments. Making sure to thoroughly mix before each addition. Stir in vanilla. Spread on cooled cupcakes.
Thursday, June 9, 2011
5-6 lbs. of catfish (cut into chunks)
1 gallon of peanut oil (to fry in-it's lighter than other oils so it keeps to temperature better and is better tasting and healthier for you)
1 container of fish dry batter (since it's catfish, I used a spicy cornmeal dry batter)
2 cups of lite beer
tartar sauce (see my homemade recipe: http://tonya-justcooking.blogspot.com/2011/06/scratch-made-tartar-sauce.html )
-Heat peanut oil as directed in your outdoor fish fryer to 350*, outdoor turkey fryer or indoor fry daddy. Place cleaned catfish in a large baking dish with enough milk to cover, wrapped in saran wrap and into the fridge for at least 20 minutes (this will take the fishy taste out of fresh water caught fish). Mix 1 1/2 cups of the dry fish batter with 2 cups of beer in a large mixing bowl. Place the remaining dry fish batter into a large 1 gallon zip lock bag. Remove catfish from milk, dredge in wet batter, drop into zip lock bag of dry batter-seal it-shake it then place in the fry basket. Once you have about 10-15 chunks of battered fish in the basket, drop it in the 350* peanut oil-temperature must be precise. Fry for only 3-4 minutes, remove, strain and place on a paper towel lined platter. Return peanut oil to 350* before dropping in your next batch. You can reuse your peanut oil about maybe 3-4 times, by straining it through a paper paint-strainer dropped inside of a plastic funnel. Just pour it back into it's original container for later use. Note though, once fish has been fried in it, it's only good to reuse for fish again. Garnish each plate with fresh lemon slices and some of my Scratch-Made Tartar Sauce. Serves 6-8. Enjoy!
1/2 cup of real mayonnaise
2 T. of dill relish
1 T. of fresh lemon juice
-Mix together all ingredients in a small bowl. Cover with saran wrap and refrigerate until ready to use with fish. Makes about a cup. Enjoy!
Wednesday, June 8, 2011
3/4 cup + 1 T. of sugar
2 T. of cornstarch
1/2 tsp. of ground cinnamon
7-8 medium ripe peaches
juice from 1/2 of a lemon
1 pie shell made from my Tonya's Special Pie Crust recipe: http://tonya-justcooking.blogspot.com/2010/11/tonyas-special-pie-crust.html
1/2 cup of all-purpose flour
1/2 cup of light brown sugar (packed)
3 T. of real un-salted butter (melted)
-Preheat your oven to 400*. Blanch your peaches (flash boil) for about 6 minutes in a large stockpot of boiling water. You will see the skin split and loosen on the peaches. Remove pan from stove, pour out hot water and set in the sink with the cold water running into it until the peaches are cool enough to handle. The skins will literally slide right off. Then just cut in half, remove pit and slice the peaches a little bit thick. In a small bowl stir together the sugar, cornstarch and cinnamon. Place the peach slices into a large mixing bowl and toss with the lemon juice; stir in the sugar mixture. Pour into an unbaked pie shell. Stir together the topping ingredients in a small bowl and sprinkle over the top of the pie. Bake for 20 minutes, then cover the edges with foil (take a big square of foil, fold it in 1/2, cut out a 1/2 circle on the folded edge, unfold it so it is a big square with a big circle cut out of the center, place over pie and kind of finger-cinch it into place so that it covers the crust but leaves the center open to cook. Bake for 35-40 more minutes with the crust covered. Remove from oven to cool, then cover and refrigerate. Serves 8. Enjoy!
9 large red potatoes (chopped into big-bite cubes)
1/2 cup of real mayonnaise
1/2 cup of sour cream
3 green onion stalks (sliced thinly)
3 tsp. of country style Dijon mustard
4 large hard-boiled eggs (chopped)
good amount of sea salt and fresh cracked pepper
-Get a large stock pot set on the stove to boil. Add your potatoes in once it has reached a rapid boil (if you put them in when the water is cold-they will fall apart once boiled) and let them simmer on a medium flame for 20-30 minutes. Once they are soft, drain them and rinse with cold water and let them air dry for a bit. In a large mixing bowl, combine the mayo, sour cream, onions and mustard. Stir in potatoes; fold in eggs. Salt and pepper to your liking and cover it to refrigerate for a few hours. Serves 8. Enjoy!
Monday, June 6, 2011
1 T. of honey
1/4 cup of sour cream
4 tsp. of Country Style Grey Poupon Dijon Mustard
2 tsp. of French's Yellow Mustard
1/2 tsp. of apple-cider vinegar
3 tsp. of prepared horseradish
-Combine all ingredients in a small bowl; stir well. Serve with pretzels. Enjoy!
Sunday, June 5, 2011
1- 3 1/2 lb. beef sirloin tip roast
1- 0.7oz. packet of Italian salad dressing and recipe mix
1- 12oz. bottle of lite beer
1 pkg. of egg hamburger buns
sliced muenster cheese
my sliced Homemade Jalapeno Dill Pickles (see my recipe)
-Place roast, seasoning packet and beer into your slow-cooker. Set to go Low and slow for 8-10 hours (as always in a slow-cooker, the longer the better). When done, using two large forks, shred the roast. Place on buns with a slice of cheese and pickle. Serves many. Enjoy!
Thursday, June 2, 2011
4 thick swordfish steaks
1 small jar of sun-dried tomatoes in oil (drained)
zest and juice from 1 large lemon
4 T. of extra virgin olive oil
1 tsp. of dried rosemary (crushed)
sea salt and fresh cracked pepper
-Preheat your grill to a medium-high flame. In a small bowl, combine the lemon zest, lemon juice, e.v.o., dried rosemary and some salt/ pepper. Brush both side of fish with the oil mixture and grill about 6-8 minutes on each side (depending on thickness), remembering not to over flip (dries food out). Just before the last side is done, sprinkle a good amount of the sun-dried tomatoes on top and continue to grill until they are roasted on the edges. Serves 4. Enjoy!