johnandtina

[johnandtina]

Pork and Broccoli Marsala Pasta (I call it Fire Pasta and love it)

Ingredients:

8 oz. boneless pork loin, thinly sliced

2 tbls. of flour

2 tbls. Olive oil

1 tbls. Garlic, minced

1 tsp. red pepper flake (makes it very spicy, use less if you don’t like really spicy food)

1 tsp. thyme

1 tsp. basil

1tsp. sage

¾ cup of marsala cooking wine

¾ cup of chicken broth

12 oz bag of frozen broccoli florets thawed (not cooked)

2 tbls. Butter

8 oz. angel hair pasta cooked al dente

¼ cup of Parmesan cheese

Directions:

1.     Season pork with salt and pepper then toss with flour.  Heat oil in a sauté pan over medium heat; add pork and sauté until browned, about 3 minutes.  Stir in garlic, spices and pepper flakes and cook for 1 minute.

2.     Deglaze with marsala, then stir in the broth and broccoli florets.  Cover and cook for about 7 minutes or until broccoli is to your liking.

3.     Finish with butter, server over angel hair pasta and top with parmesan cheese.

#pork #pork past #broccoli #fire pasta

[johnandtina]

This is my mom's Meat Loaf recipe and we love it.

Ingredients:

1 lb. ground beef

1 small can of tomato paste

1 egg

8 or 9 Club crackers

¼ cup of milk

½ finely diced onion

Salt and Pepper

Topping:

½ cup of brown sugar

¼ cup of ketchup (add more is needed)

Directions:

1.     Mix all ingredients in medium bowl very well.  Place in bread pan.

2.     Bake at 325 degrees for 45 to 50 minutes

#meat loaf #beef

[johnandtina]

Boneless Sweet and Spicy Asian Wings (Baked)

Ingredients

Sauce

1 cup orange juice

½ cup pineapple juice 

1 tablespoons minced garlic

1 tablespoons minced ginger

1/2  Tablespoon sesame oil

¼ cup soy sauce

¼ cup mirin

½ cup sugar

1 teaspoons crushed red pepper flakes

Chicken

3 Boneless Skinless Chicken Breast (cut into 1” strips)

2/3 cup Original Bis-Quick mix

½ cup Parmesan Cheese

1 ½  teaspoons Emeril's  Southwest Essence  

1 egg slightly beaten

cooking spray 

Directions:

In a large sauté pan set over medium-high heat, place the orange juice, pineapple juice,  garlic, ginger,  sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to thick syrup, about 18 to 20 minutes. While the sauce is reducing,  heat oven to 450 degrees F. 

In a small bowl, mix together the BisQuick, Parmesan Cheese and Southwest Essence.  Transfer mix to a large zip lock bag.  Dip chicken pieces in egg and place the chicken pieces in the bag in batches. Shake the bag to coat the chicken, remove the chicken from the bag and place on a cookie sheet lined with foil and coated with cooking spray.  Lightly sprinkle chicken with a little more Essence and lightly spray with cooking spray. Bake 12-14 min, turning halfway through bake time.  When all the chicken is baked and the sauce is reduced,   remove sauce from heat, place half of the chicken in a large bowl and drizzle with sauce. Stir gently to coat all pieces of chicken. Repeat with remaining chicken and sauce.  

#Boneless wings #wings #baked wings #spicy asian wings

[johnandtina]

Spinach Casserole

Ingredients:

2 pkgs Frozen Chopped Spinach

4 Tbls butter

2 Tbls flour

2 Tbls Chopped Onion

½ cup evaporated milk

½ cup water from cooked spinach

½ tsp. black pepper

¾ tsp. celery salt

¾ tsp. garlic salt

6oz Velveeta Hot Cheese

1 tsp.Worcestershire Sauce

Directions:

Melt butter in sauce pan over low heat, add flour and stir until blended and smooth, but not brown.

Add onion, cook until soft but not brown

Add liquid slowly to avoid lumps

Add seasoning and sheese, stir until melted

Combine with cooked spinach

Transfer to casserole dish and top with buttered bread crumbs

Bake for 30 minutes at 350 degrees

[johnandtina]

Baked Buffalo Wings - THE BEST I'VE EVER HAD!!!

Ingredients:

Cooking spray

¾ cup all-purpose flour

¾ tsp (or more) cayenne pepper

½ tsp. garlic powder

1 tsp. salt, divided

20 chicken drummettes

¼ cup butter, melted

½ cup Texas Pete’s Buffalo Wings Sauce

2 tblsp. Honey

2 tblsp. Soy sauce

½ tsp. Sriracha sauce

Directions:

1.     Line a baking sheet with foil. Spray a cooling rack generously with cooking spray and place in the baking sheet.

2.     Dry the drummettes well with paper towels.

3.     Place the flour, cayenne pepper, garlic power and ½ teaspoon of salt in a large Ziploc bag. Shake to mix well.

4.     Add the dried drummettes to the bag with the flour mixture and toss until well coated.

5.     Remove the wings, shaking off excess flour coating, and place on the prepared cooling rack.

6.     Place the prepared wings in the refrigerator, uncovered, for at least one hour.

7.     Preheat the oven to 400 degrees.

8.     Bake the wings for 25 minutes.

9.     Remove from the oven, turn each wing over and return to the oven.

10.   Bake for an additional 25 minutes.

11.   Meanwhile, whisk together the melted butter, hot sauce, honey, soy sauce and remaining ½ teaspoon of salt in a small bowl.

12.   Remove the wings from the oven and dip them 3 or 4 at a time in the sauce mixture.

13.   Place the coated wings back on the pan, return the pan to the oven and cook for an additional 6-7 minutes.

14.   Remove from the oven, place on a serving dish and drizzle remaining sauce over wings.

#wings #baked buffalo wings #buffalo wings

[johnandtina]

Ingredients:

2 (8-ounce) packages cream cheese, cut into cubes

2 (6-ounce) cans lump crab meat, drained and shredded

1 (10-ounce) can condensed shrimp bisque

1 teaspoon Worcestershire sauce

2 teaspoons lemon juice

2 teaspoons soy sauce

1 scallion, finely chopped

Directions:

Preheat broiler.

Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.

For the Won Ton Chips:

Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

#Hot Crab Rangoon Dip #Dip #Crab dip #crab

[johnandtina]

Carolina Barbecued Pork

Ingredients:

2 onions, quartered

2 tablespoons brown sugar

1 tablespoon paprika

2 teaspoons salt

1/2 teaspoon pepper

2 to 3 pounds Pork Tenderloin

3/4 cup cider vinegar

4 teaspoons Worcestershire sauce

1 1/2 teaspoon red pepper flakes

1 1/2 teaspoons sugar

1/2 teaspoon dry mustard

1/2 teaspoon garlic salt

1/4 teaspoon cayenne pepper

Hamburger buns

Cole slaw, optional

  Directions:

Place onions in stoneware.

Combine brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle all of vinegar mixture over roast.

Cover and cook on Low for 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions leaving 1/3 of the drippings in the crock pot. Chop or shred meat and chop onions and place the meat back into the crockpot with the remaing drippings on low for 30 minutes.

Serve meat and onions on buns, along with Sweet Baby Rays BBQ Sauce. If desired, top sandwiches with coleslaw. 

#BBQ Pork #carolina barbequed pork #sandwhich

[johnandtina]

Baked Sweet and Sour Chicken

Ingredients:

Chicken:

3-4 boneless chicken breasts

salt & pepper, to taste

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Sweet and Sour Sauce:

1/2 cup sugar

4 tbs ketchup

1/4 cup apple cider vinegar

1/4 cup rice wine vinegar

1 tbs soy sauce

1 tsp garlic salt

Directions:

Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

[johnandtina]

Broccoli Cheese Casserole

Ingredients:

1 pkg. Frozen Chopped Broccoli

¼ cup chopped celery

1/3 cup chopped onion

½ tsp Salt

1 cup of Minute Rice

½ stick of butter

1 can of mushroom soup

1  9oz jar of Cheese Whiz

Directions:

Cook broccoli and drain

Cook celery, onion and salt in 1 cup of water for 10 minutes.  Stir in rice (uncooked) and butter.

Add undiluted mushroom soup and Cheese Whiz, stir over medium heat until melted.

Place mixture in casserole dish and bake at 350 degrees for 30 minutes.

#Broccoli Cheese Casserole #Thanks Giving

[johnandtina]

Crab English Muffin Pizzas

Ingredients:

1 Jar of Old English Cheddar Cheese (Kraft)

1 can of Lump Crab Meat

2 Tbls mayonnaise (Kraft)

½ tsp Salt

½ tsp Garlic Salt

1 stick of margarine

Directions:

Mix all of the following in a medium bowl and then spread on English muffin halves and put under broiler until bubbly

#Crab English Muffins #Crab #appetizer

[johnandtina]

Cheese Ball (Jonni's)

Ingredients:

1 small jar of Roka cheese

1  8oz Cream Cheese

1 small jar of Old English Cheese

1 Tbls onion flakes

1 Tbls Worcestershire sauce

1 small bag of crushed pecans

Directions:

Mix and chill until you can handle without getting sticky then roll in pecans.  I chill for 1 ½ hours before rolling into ball.

#Cheese Ball #appetizer

[johnandtina]

Crab Rangoon with Pineapple-Chili dipping sauce

Ingredients:

1 1/2 cups fresh pineapple, diced

1/2 cup sugar

1/2 cup water

2 teaspoons chili-garlic sauce

1 lime, juice of (just the juice)

4 ounces cream cheese, softened

2 teaspoons scallions, minced

1 teaspoon fresh ginger, minced

¼ Worcestershire Sauce

1 teaspoon sugar

1 teaspoon jalapeno, seeded, minced

1/2 lime (just the juice)

1 cup crabmeat (4 oz.)

32 wonton skins

1 cup vegetable oil

Directions:

Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5–8 minutes. Puree until smooth; set aside.

Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.

Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high.

Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.

#Carb Rangoon #Appetizer

[johnandtina]

P. F. Chang's Lettuce Wraps

Ingredients:

16 Boston, bibb or butter lettuce leaves (or head of lettuce, rinsed, using large leaves) Hint-cheaper and better hold of the good stuff.

1 pound ground chicken breast

½  large onion (chopped)

2 tablespoons minced garlic

1 tablespoon reduced-sodium soy sauce

1/4 cup hoisin sauce shopping list

2 teaspoons minced fresh ginger

1 tablespoon rice wine vinegar or red wine vinegar

2 teaspoons Asian chili pepper sauce (see Note)

1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped

1 bunch green onions -- thinly sliced

2 teaspoons Asian sesame oil

Directions:

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts, pine nuts and green onions. Cook until onions begin to wilt, about 2 minutes.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.

Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.

Special Sauce for drizzling over wraps:

Ingredients:

¼ cup of sugar

½ cup of water

2 Tbls of soy sauce

2 Tbls of Rice Wine Vinegar

2 Tbls of Ketchup

1 Tbls of lemon juice

1/8 tsp of Sesame oil

1 Tbl of HOT MUSTARD

2 tsp of water

1 tsp of chili sauce

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

Mix well and refrigerate this sauce until you’re ready to serve

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement f mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

[johnandtina]

Turkey and Mandarin Orange Cheese Wraps

Ingredients:

4 (10-inch) flour tortillas

4 ounces (half of a large block) cream cheese, softened

1/3 cup mandarin oranges, chopped and drained

1/2 teaspoon ground chipotle chile pepper, optional

¼ cayenne pepper

1/4 cup sliced green onions

6 ounces deli smoked turkey breast or chicken, sliced very thin

20 medium spinach leaves, washed, dried, and stems removed

Directions:

Combine cream cheese, chopped mandarin oranges, and chipotle pepper until mixed. Spread 1/4 of the mixture on each of the tortillas. Sprinkle each tortilla evenly with the green onions. Divide the turkey into 4 portions and mound down the center of the tortilla leaving 1 inch open around the edges. Top with spinach leaves. Fold wrap envelope-style by folding up the bottom and top edges 2 inches, then folding each side inward. Slice each wrap in half at an angle to serve. Yield: 4 servings

#turkey wraps #appetizer #lunch #pin wheels

[johnandtina]

Broccoli Slaw

Slaw Ingredients:

1 bag of broccoli slaw

1 cup of dry roasted salted sunflower seeds

1 bunch of green onions

1 cup of sliced roasted almonds – be careful, they burn quickly

1 package of beef ramen noodles

Dressing ingredients

1/3 cup of white vinegar

½ cup of vegetable oil

½ cup of sugar

Seasoning packet from ramen noodles

Directions

Mix all dressing ingredients and refrigerate over night

Mix all slaw ingredients in a large bowl

Crush ramen noodles and add to all slaw ingredients

Pour dressing over slaw and mix well before serving

#Broccoli Slaw #Slaw

[johnandtina]

The Chicken Balls

Ingredients:

2 chicken breast halves, cooked and shredded

1  3oz cream cheese (softened)

4 Tbls of butter

¼ cup of chopped onion

¼ tsp cayenne pepper

3 squirts of Sriracha sauce (Optional) we like them spicy

1 package of crescent rolls

Directions

Sautee onion in butter for about 10 minutes, then remove from heat.

In a bowl place chicken, cream cheese, onion and butter mixture, cayenne pepper and Sriracha sauce and mix well

Take one crescent triangle and place on lightly floured surface.  Using a rolling pin to get it thinned out.  I then use a knife to cut out 2 to 3 squares.  Once you have a square spoon in some of the mixture and then wrap the crescent around the mixture to form a ball and then pinch together.

Place balls on ungreased cookie sheet and bake at 350 for 20 minutes or until golden brown.

#Chicken #Chicken Balls #Appetizer

[johnandtina]

Baked Bacon and Onion PinWheel Appetizer

Yields 32

Ingredients:

1/3 cup of butter (softened)

½  cup onion (finely chopped)

7  slices of bacon – cooked and crumbled (We use the pre-cooked bacon)

2  Tbls of fresh chopped parsley (optional)

2  8oz cans refrigerated crescent rolls

Directions

Combine first 4 ingredients

Unroll crescent rolls and separate into 8 rectangles.  Firmly press diagonal perforations to seal.

Spread butter mixture evenly over dough.  Roll up each rectangle beginning with short side, pinch seam to seal.  Cut each into 4 slices.  Repeat with remaining rectangles.

Place pinwheels on ungreased cookie sheet, flatten slightly.

Bake at 375 for 15 minutes or until golden brown.

#appetizer #bacon and onion