Happy National Corned Beef Hash Day!!! – Homestyle Corned Beef Hash

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Homestyle Corned Beef Hash

Ingredients

  • 1 pound potatoes (russet or red), scrubbed and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 small green pepper, seeds and ribs removed, diced
  • 1 large garlic clove, minced
  • 1/2 pound or more cooked corned beef, cut into 1/2-inch cubes or shredded (about 2-3 cups)
  • Salt and pepper to taste

Corned-Beef-Hash-Day

Directions

  • Boil the potatoes in boiling water for 5 minutes, until just tender. Drain.
  • In a large non-stick skillet, add the oil and butter and finish the potatoes in the pan over medium heat, about 4 minutes. Add the onion, peppers and garlic and cook for another 2 minutes, stirring occasionally.

Add corned beef and seasonings to taste, turning hash, until browned and crisp, about 10 minutes.

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Happy National Pancake Day!!! (September 26th) – Bacon Pancakes with Maple-Peanut Butter Syrup

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Bacon Pancakes with Maple-Peanut Butter Syrup

Breakfast ready in 35 minutes! Enjoy this hearty bacon pancake that’s made using Bisquick® mix and served with maple and peanut butter syrup.

Maple-Peanut Butter Syrup

Ingredients

3 – tablespoons peanut butter

1 -tablespoon butter or margarine, softened

1/2 -cup maple-flavored syrup

Pancakes

2 -cups Original Bisquick™ mix

3/4 -cup milk

1/4 – cup maple-flavored syrup

2 – eggs

1/2 – cup real bacon pieces (from 3-oz package)

Directions

In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.

2
Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.

3
In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.

4
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

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Happy Eat a Hoagie Day!!! (Sept. 14th) – Sonny’s Steak Hoagie

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Sonny’s Steak Hoagie

Ingredients

4 (8-inch) hoagie rolls, homemade preferred

2 3/4 ounces blended canola/ olive oil, 60/40 ratio

10 ounces sliced thin sweet onions in 1/16-inch slices

28 ounces sliced thin rib-eye steak in 1/16-inch slices

2 ounces melted sweet butter

1/4 teaspoon salt

Provolone cheese

Directions

Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese

For the hoagies:

Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.

Happy National Chocolate Milkshake Day!!! – Night Rider Spiked Chocolate Shake Recipe

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Night Rider Spiked Chocolate Shake Recipe

Ingredients

2 scoops chocolate ice cream 
1 oz Kahlua 
1 oz chocolate liqueur 
4 Oreos

Directions

Muddle 3 Oreos and blend together with ice cream, Kahlua, and liqueur. Pour in glass and garnish with whipped cream and a whole Oreo.

Credit: Esquire

Happy National Cheese Pizza Day!!! (Sept. 5th) – Bacon Cheeseburger Pizza

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Bacon Cheeseburger Pizza

TOTAL TIME:

Prep/Total Time: 20 min.

MAKES: 4 servings

Ingredients

  • 1/2 pound ground turkey or beef
  • 1 small onion, chopped
  • 1 prebaked 12-inch pizza crust
  • 1 can (8 ounces) pizza sauce
  • 6 bacon strips, cooked and crumbled
  • 20 dill pickle slices
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 teaspoon pizza or Italian seasoning

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Directions

  • Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain and set aside.
  • Place crust on an ungreased 12-in. pizza pan. Spread with pizza sauce. Top with beef mixture, bacon, pickles and cheeses. Sprinkle with pizza seasoning. Bake at 450° for 8-10 minutes or until cheese is melted. Yield: 8 slices. 

Happy National Macadamia Nut Day – Macadamia Nut Chocolate Chip Cookies

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Macadamia Nut Chocolate Chip Cookies

Ingredients

Original recipe makes 3 dozen

  • 
1/2 cup butter, softened
  • 
1/3 cup packed dark brown sugar
  • 
1/3 cup white sugar
  • 
1 egg
  • 
1 teaspoon vanilla extract
  • 
1 1/8 cups sifted all-purpose flour
  • 
1/2 teaspoon baking soda
  • 
1/2 teaspoon salt
  • 
1 cup macadamia nuts, chopped
  • 
1 1/4 cups semisweet chocolate chips
  • PREP
15 mins
  • COOK
12 mins
  • READY IN
40 mins

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
  • Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.

Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

 

Happy International Bacon Day!!! – Virgin Chocolate Chunk Brownies With Maple & Benton Bacon

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Virgin Chocolate Chunk Brownies With Maple & Benton Bacon

Ingredients:

Serves: 9-12

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Directions:

  1. Preparation
  2. Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
  3. Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly.
  4. Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan.

        5. 
Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.

Tre’s Kitchen- Post Mother’s Day Meal (Crawfish & Crab)

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Written by Tre Saunders (Uncle Dudes) Facebook

Well you want to start with:

 4 quarts of water 2tbs of salt,

 2 lemons cut into quarters,

 1 package of crawfish boil seasoning.

 Bring that to a rapid boil.

 One lb of crawfish, 1\2 lb of crab legs (snow or king)

3 lbs of new potato cut in half, corn on the cob cut in half or 1/3.

And spicy Andouille Sausage.

Boil the potatoes first once the potatoes are fork tender take them out of the water and server them.

Then put the rest of ingredients into the pot and return to a rapid boil for 10mins.

After remove the ingredients from the water pill and enjoy.

MOM’S SOUTHERN CHEESECAKE

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WRITTEN BY K.K. MARTIN @THEKATRINAM

So I finally got my mom to email me her cheesecake recipe which is the easiest thing on earthand from the package. I thought I knew this recipe by heart but no… blame the drugs no seriously blame Gabapetin for fucking up my memory. If you haven’t notice most of the recipes on this blog is from my mother or for her. She’s literally one of the best cook I know other than my grandfather who recently passed. I’m more than happy that I’m taking over the title and role.

kwcheesecakeMy grandfather was a cooking in the Army back in the day and he took those skills by starting his own restaurant. I grew up eating the best soul food the state of Louisiana had to offer. Yes I know I’m a spoiled little shit.

Mom’s Southern Cheesecake

From Kakers in Wonderland | DessertsAmerican

  • TOTAL 01:00
PREP 00:15
COOK 00:45

CAL208kcal

HIGH FAT13g

HIGH SAT-FAT7g

HIGH CHOL67mg

SODIUM138mg

CARBS20g

Serving size 71g Calories from fat 119kcal Fiber 0g Protein 3g Sugar 16g
Servings4567891011121314151617181920212223242526272829303132
MetricUS

INGREDIENTS

  • The Crust:
  • 1 1/2 cup crushed Graham Crackers (about half a box)
  • 1/4 cup melted butter
  • 1/4 cup sugar
  •  
  • The Filling:
  • 2-8oz packages of PHILADELPHIA cream cheese at room temperature
  • 1/2 cup sugar
  • 3 large eggs – at room temperature
  • 1 tsp. pure vanilla extract
  •  
  • The Sour cream topping:
  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 tsp. pure vanilla extract
  • pinch of salt

DIRECTIONS

  1. The Crust:
  2. Preheat oven to 325 F.
  3. Put half of the box of Graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1 1/2 cups into a medium sized bowl.
  4. Stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
  5. Pour crust mixture into a 9 inch spring form pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. (I used the bottom of a cup for this) Set aside.
  6. The Filling:
  7. In a large bowl, mix the softened cream cheese, eggs, and sugar together on medium to medium-high speed.
  8. Once mixed then add the vanilla extract and mix on low to low medium speed.
  9. Bake in the oven for 45 mins.
  10. For the Sour Cream Topping:
  11. While the cheesecake is cooling, in another bowl whisk the sour cream, sugar and vanilla together until smooth.
  12. Spread all over the top of the cheesecake then place in the refrigerator so the sour cream topping can set.
  13. Refrigerate the cheesecake overnight to set for best results.

TIPS

  • *You can always use a store bought graham cracker crust.
  • **Make sure the cheesecake has cooled down to room temperature before placing into refrigerator.

CHECK OUT K.K. MARTIN’S WEBSITE  KAKERS IN WONDERLAND 

Yummy Gluten-Free Recipes by Mariah Stuart

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Written by: Mariah Stuart

WOW! It has been a really long time. I am so happy to be back on my blog, but so much has happened in the mean time. I am now officially GLUTEN-FREE :( It makes me really sad. I was having a lot of stomach problems for the past year, and finally doc came up with an answer. So my life is changing completely but the good thing about it is… bread is bad for you ANYWAYS. Just a half a week of being gluten-free and I have noticed a lot of changes in my body. I am becoming more fit :) I have a BUNCH of new recipes I want to post. I found the best sauces to cook with!!! I am so excited to share with you all.

The first thing I am obsessed with is… this pesto sauce. Ok…. So when I am craving pasta, I now cook with corn pasta and measure out about a half a cup. Literally all you have to do is put about a teaspoon of this pesto sauce in your corn pasta and its amazing. There are two brands of gluten free pasta I love. Below are pictures of the pesto sauce and pasta. Throw in some veggies to your pasta too and add a little salt and pepper.

     

1. half a cup of gluten free pasta (Trader Joes or Whole Foods)
2. 1 teaspoon-1 tablespoon of pesto sauce (Trader Joes)
3. frozen broccoli
4. a chicken breast (optional…)

This is such an easy recipe and it tastes so good! I love pesto so this is one of my easy meals that I love to cook now :)

Ok another recipe that I have been cooking are TURKEY BURGERS. I used to hate these things, but I have come up with a yummy recipe that I love. I am assuming this recipe is about 400 calories max but the sugar is low. So… here is what you need to make it….

     
     
                                             

Ok…you need…
1. turkey burgers (Trader Joes frozen sections)
2. Udi gluten free buns or you can use ones with gluten
3. peppers… onion (I am really bad at food photography haha)
4. garlic
5. salt pepper

How to cook
1. cook your turkey burger
2. toast your Udi burger bun or your bun of choice
3. chop peppers and onion… add garlic, salt and pepper and cover for 5-10 mins

So the trick is to put all the yummy sauces on the bun but keep the sauce amount to a minimum… don’t get crazy
1. half a teaspoon of ranch (I like Whole Foods brand)
1. half a teaspoon of pesto (from Trader Joes… pic is above)
1. half a teaspoon of bbq sauce (I like sweet baby rays from Ralphs)

I know that sounds gross but just try it haha. Also I like to add some peppercinis :) I love spicy food.

So add all the sauces to the bun, add the peppercinis, the onions and peppers and of course… the turkey burger! I am really bad at food photography but hahaha here is the final product! So yummy!

                                   

So for a great CHEAT MEAL on the weekend… try these gluten free mini pancakes from Trader Joes. They are so good. They are only 240 calories for 3 but the problem is the sugar content is 11 grams. So eat them only for a cheat meal instead of regular pancakes.

        

If you keep the syrup to a low fat, low sugar brand…. you can definitely keep this meal under 300 calories.

Ok so my boyfriend loves my baked potato recipe and it is very simple. This is the last recipe for this specific post… but here is all you need…

1. a potato
2. broccoli and cheese mix (Ralphs)

                                                 

All you have to do is..
1. microwave your potato for 3-4 mins or you can bake it
2. microwave 1 individual broccoli and cheese packet for 2.5 mins
3. cut the potato and enjoy!

I loveeee this recipe because it is gluten free and the sauce is only 40 calories. I eat it for dinner all the time. You will love it :)

With Love,
Mariah

Mariah Stuart     CHECK OUT MARIAH’S BLOG @ Eat.Drink.Gym