witches brew
you need:
1gal unfiltered apple cider
1tsp cinnamon
1tsp nutmeg
1tsp cloves
1 cinnamon stick
2 cups of chopped apples
a crock pot or large pot on the stove
put about 1/2 of the apple cider in the crock pot low or on the stove on a low burner. add in the apples and spices. keep on low for 3-4 hours. by that time the brew should have "cooked down" a bit, and you can add the other half of the apple cider. keep on low for another 2-3 hours. when the brew is finished, ladle into mugs, adding whipped cream for the kiddies, and rum for the big'uns.
best ever beef stroganoff
ere's what you need:
a couple pounds of beef serloin, chopped small
a 16oz pkg of sour cream
an onion
pkg of egg noodles
beef bulion granules.
first, i light my candle on my kitchen altar and leave a small offering in the itty bitty wine glass (green tea today).
then chop up the onion and begin to carmalize it. while the onion is carmalizing,
boil up you water and throw in the noodles when you've reached a boil.
once the onions are carmalized, add in the serloin into the pan and brown that all up. quick random shot of my witchy kitchen stuff.
add the granules to the sour cream and stir up till you can't see granules anymore and it's a pale brown color.
by this time your noodles should be done, so drain and set asside. when the meat is done browning, drain, put it back in the pan, and add the sour cream mixture.
keep it on low for about 5 minutes, then to the noodles, stir up, and take off the heat.
Chicken Enchilada Casserole.
you'll need:
8 corn tortillas (microwave them for about 30 seconds first, so they don't break apart when you fill them)
4 cooked chicken breasts
1 can re fried beans
1 can enchilada sauce
1 can rotells tomatoes w/ the chili's in them
pre-heat the oven for 350. in a 9x13 glass dish spread the can of refried beans as a base. cut the chicken into thin strips, or shred it, which ever works, and put a bit in each tortilla, roll up said tortilla and place in the bed of beans. pour the can of enchilada sauce over the whole row of tortilla/chicken combos. drain the rotells, and pour them on top of everything. bake for 20 minutes. this makes 4 servings. tastes great too!
Second Breakfast
preheat oven to 350, and grease up a 9x13 pan
18 eggs
1lb of turkey sausage
2c shredded cheese
fresh ground pepper
kosher salt
Tony Chachere's Original Creole Seasoning
brown the pound of turkey sausage, crack and whisk the eggs, putting them in the greased pan. add the sausage when it's brown, the cheese and the seasoning/salt/pepper to taste. pop in the oven for 30 min, or until no longer wiggly in the center. let cool, cut into squares and put in your favorite grab n go containers to have in the fridge when you need them.
when you're ready for them:
heat for 30 seconds and top with more cheese, or buffalo sauce, or (my favorite) sour cream
The Best Chicken Salad You Will Ever Eat In Your Life
one whole roasted chicken, de-boned
2/3 c mayo
2 tbl mustard
2 tbl lemon juice
6 cherry tomatoes fresh from the garden - quartered
5 basil leaves - chopped
hand full of fresh cut chives - chopped
3-4 Thai basil leaves - chopped
1 jalapeno - chopped
i shredded my chicken with the help of Helga (my Kitchenaid), and just dumped in everything else in order and let Helga do the mixin'. pop it in the fridge for an hour or so to get nice and chilled, then spread a spoonful or so onto some sourdough bread. delish.
you need:
1gal unfiltered apple cider
1tsp cinnamon
1tsp nutmeg
1tsp cloves
1 cinnamon stick
2 cups of chopped apples
a crock pot or large pot on the stove
put about 1/2 of the apple cider in the crock pot low or on the stove on a low burner. add in the apples and spices. keep on low for 3-4 hours. by that time the brew should have "cooked down" a bit, and you can add the other half of the apple cider. keep on low for another 2-3 hours. when the brew is finished, ladle into mugs, adding whipped cream for the kiddies, and rum for the big'uns.
Stuffed Peppers
1lb turkey breakfast sausage
4 green peppers
2 jalapenos
5-6 cherry tomatoes
2 cups of cooked kidney beans (or bean mix of your choice)
5-6 basil leaves
4-5 Thai basil leaves
handfull of chives
1 container of part skim ricotta cheese
4 slices of pepper jack cheese (or provalone, or go cheeseless)
preheat oven to 350
cut the tops off the peppers and clean out the insides. dice the fleshy part of the tops that you just cut off and set asside. brown the sausage, add the beans and diced pepper. dice the jalapenos, cut the cherry tomatoes in half or quarters, and dice the herbs. add to the pan with the sausage/bean mix. add the container of ricotta cheese. when the ricotta is melty, scoop some of the mixture in each pepper, and top with the pepper jack. pop in the oven for 10 min, just enough to get the cheese melted.
eat.
best ever beef stroganoff
ere's what you need:
a couple pounds of beef serloin, chopped small
a 16oz pkg of sour cream
an onion
pkg of egg noodles
beef bulion granules.
first, i light my candle on my kitchen altar and leave a small offering in the itty bitty wine glass (green tea today).
then chop up the onion and begin to carmalize it. while the onion is carmalizing,
boil up you water and throw in the noodles when you've reached a boil.
once the onions are carmalized, add in the serloin into the pan and brown that all up. quick random shot of my witchy kitchen stuff.
add the granules to the sour cream and stir up till you can't see granules anymore and it's a pale brown color.
by this time your noodles should be done, so drain and set asside. when the meat is done browning, drain, put it back in the pan, and add the sour cream mixture.
keep it on low for about 5 minutes, then to the noodles, stir up, and take off the heat.
Chicken Enchilada Casserole.
you'll need:
8 corn tortillas (microwave them for about 30 seconds first, so they don't break apart when you fill them)
4 cooked chicken breasts
1 can re fried beans
1 can enchilada sauce
1 can rotells tomatoes w/ the chili's in them
pre-heat the oven for 350. in a 9x13 glass dish spread the can of refried beans as a base. cut the chicken into thin strips, or shred it, which ever works, and put a bit in each tortilla, roll up said tortilla and place in the bed of beans. pour the can of enchilada sauce over the whole row of tortilla/chicken combos. drain the rotells, and pour them on top of everything. bake for 20 minutes. this makes 4 servings. tastes great too!
Second Breakfast
preheat oven to 350, and grease up a 9x13 pan
18 eggs
1lb of turkey sausage
2c shredded cheese
fresh ground pepper
kosher salt
Tony Chachere's Original Creole Seasoning
brown the pound of turkey sausage, crack and whisk the eggs, putting them in the greased pan. add the sausage when it's brown, the cheese and the seasoning/salt/pepper to taste. pop in the oven for 30 min, or until no longer wiggly in the center. let cool, cut into squares and put in your favorite grab n go containers to have in the fridge when you need them.
when you're ready for them:
heat for 30 seconds and top with more cheese, or buffalo sauce, or (my favorite) sour cream
The Best Chicken Salad You Will Ever Eat In Your Life
one whole roasted chicken, de-boned
2/3 c mayo
2 tbl mustard
2 tbl lemon juice
6 cherry tomatoes fresh from the garden - quartered
5 basil leaves - chopped
hand full of fresh cut chives - chopped
3-4 Thai basil leaves - chopped
1 jalapeno - chopped
i shredded my chicken with the help of Helga (my Kitchenaid), and just dumped in everything else in order and let Helga do the mixin'. pop it in the fridge for an hour or so to get nice and chilled, then spread a spoonful or so onto some sourdough bread. delish.
