Lunch...
Haven't did to much cooking lately...
It's been awhile since I've really cooked a meal I was proud of.. I have't even been cooking in the kitchen much.. I do plan on bring out some more of my secret recipes soon...
I miss cooking.. I miss the thinking up a menu then BOOM... Masterpiece.. Well pretty soon it is going to happen... :)
This is what I cook my baby the other night...
Quick and Easy Veggie Soup (It's looking a lot like Winter)
I love Fall and Winter... It seems like the time of year you can eat a lot of great food to warm you up... I am one of those people that LOVES Vegetable Soup... It is so soothing and warm.. I like to just throw it in the pot and let it cook.. Here is my quick and easy step....
Ingredients..
- 48oz V-8 Juice or Tomato Juice
- Bag of Frozen Gumbo Mix Vegetables
- 1 small bag of Shredded Carrots
- 1 Can of Sliced Potatoes
- 1 large can of Stewed Tomatoes...
- 1 Beef Bouillon Cube
- 1 cup of water
- 1 tsp of Sea Salt
In a large Pot and the cup of water and the beef Bouillon Cube and let it dissolve. Add the Frozen Bag of Gumbo Vegetables,half of the Tomato juice and Shredded Carrots. Let it cook on medium for about 5 minutes. Add the can of stewed tomatoes and cook on medium for about 5 mins.. You would like to add the can of Potatoes around the last 10 to 15 minutes of cooking... After you had all the ingredients into the pot.. Let it simmer on low for about 30 mins or went your vegetables are at your desired tenderness..
Hope you enjoy
Salmon Chowder
Salmon Chowder
- 1 large can of salmon
- 1/2 c. chopped onion
- 1/2 c. chopped celery
- 1/4 c. chopped green pepper
- 3T. butter
- 1c. diced carrots
- 1 c. diced potatoes
- 2 cups chicken broth
- 1 1/2 ts. salt
- 3/4 ts. pepper
- 1 (13 oz) can evaporated milk
- 1 can cream style corn
Drain and flake the salmon. Save the liquid. Saute' onion, celery, and green pepper in the butter. Add potatoes, carrots, chicken broth, salt, and pepper and cover and simmer for at least 20 mins. Add salmon, salmon liquid, milk and corn. Then let it cook for about 5 mins.
I tell you this was so good..
Non Traditional Candied Yams
My cousin made this dish once before. When she made it I didn't know you could mix the two together. So I being the person I am, I had to try it my way... (Now it don't look like the picture to the right). Yet this is so so good...
I call it my Non Traditional Candied Yams...
5-6 thick cut Sweet Potato Chunks
4-5 thick cut White Potato Chunks
1/3 cup Brown Sugar (you can use really how much you want)
3/4 cup White Sugar
1 Tablespoons of Nutmeg
1 Stick of Butter
1 cup of Water for Boiling
*I add more sugar and butter.. Just for my taste*
Add all that into a pot cover it up.. When it starts to boil uncover, until the Potatoes are tender...
You can add Cinnamon if you like.
Serves: 6-8
The funny thing about when I make this for people outside of the family, people tend not to want it. They think it is strange to eat sweet white potatoes.. Once they try it they are pretty much hooked like I was...
Fried Turkey Necks... My mother's Favorite....
You know being in the South we tend to eat almost EVERYTHING when it is Fried... Normally people only use Turkey Necks for Thanksgiving Gravy or Stock for soups and Stews.. Well not in my household...
We like to experiment we things.. I know that I do... My mother used to make these and they were actually good.. I think that was how I started eating them... Since I am sharing Family Favorites here is something that has been served for family, parties, and friends...
You will need:
1 package of Turkey Necks (I tend to get those that are 5 to 6 a pack)
Creole Seasoning
Flour
Salt and Pepper (optional)
Oil for frying
Rinse and cut Turkey necks in half (across)
Season them and add to a pot of water.. Bring them to a boil and then cook them on low for 1hr to an 1hr in a half.. Basically until tender... After they cook drain water and let them cool off..
You should have flour and add salt pepper to the flour.. Take the Turkey Necks and roll them in the flour and put in a pan of hot grease.. Let them fry on all sides until golden brown..
Then drain the grease and enjoy...
I will always add pictures to the finish product once I cook them again...
Peas & Rice
I am going to start off by saying.. UNCLE BEN'S Rice, should be the ONLY rice anyone uses... If you are serious about cooking.. I am not a big rice eater unless it is stuff added to it.. I guess that is why I love me some Fried Rice.. lol
I am going to share with you all one of my favorites.. I got this back when I was in Jr High School... I fell in love with it.. I hope you enjoy too...
3/4 cups of Uncle Ben's Parboiled Long Grain Rice (long grain is the best kind of rice to get)
3/4 cups of Frozen Green Peas
1/2 sliced Mushrooms ( I don't like steams I use just caps)
1 cup of milk
1 1/2 cup of Condensed Cream of Mushroom Soup ( Campbell's the Best)
Salt and Pepper (to taste)
Cook the rice 20 minutes (fork the rice to make sure it is fluffy and tender to touch) Then add all the ingredients cover and cook on high for about 3 minutes... Stir and then cook another 3 minutes
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