Irish Nachos

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Preheat Oven to 450 degrees. Line a large cookie sheet with parchment paper and lightly spray with non stick spray.

 

3 large russet potatoes, cleaned and cut into 1/4 inch think round slices

2 Tbsp veggie oil

1/2 tsp thyme, dried

1/2 tsp rosemary, dried

1/2 tsp kosher salt

1/4 tsp pepper

1 cup shredded colby jack cheese

3 slices bacon, cooked and crumbled if you like

1 bunch of green onions, chopped

ranch dressing or sour cream for topping

In a bowl toss potato slices with oil, thyme, rosemary, salt and pepper.

Place potato slices in a single layer onto prepared cookie sheet, bake at 450 for 20 minutes. Flip potato slices over and continue to bake another 20 minutes.

Remove potatoes from cookie sheet and place into a cast iron skillet slightly overlapping each potato. Top with Bacon, then cheese,  Place back into 450 degree oven and continue to bake for 3-4 minutes or until cheese is melted.

Remove from oven when cheese is melted and sprinkle with green onions. Serve with ranch or sour cream or for a different twist try green onion dip. ENJOY!! :)

 

Weeknight Chili Beans

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In a 8 quart stock pot…

1 Tbsp butter

1 medium yellow onion diced

3-4 sweet baby peppers, diced

1 pound ground beef

1/2 tsp garlic powder

28 ounce can diced tomatoes

6 ounces tomato paste

2 cups water

2- 29 ounce cans pinto beans, drained

15 ounce can kidney beans, drained

1 Tbsp chili powder

1/4 tsp pepper

1/2 tsp cumin

*** you can also use one package of your favorite chili seasoning and omit the chili powder, pepper and cumin

Place butter in your stock pot and melt over medium heat. Add onion and sweet peppers and saute for a few minutes until soft. Add ground beef and garlic powder, brown ground beef until completely cooked

Add diced tomatoes and paste to your pot and 2 cups of water. Then add beans and seasonings. stir till combined.

Bring to a boil and then turn down heat and let simmer at least an hour.

Serve and top with cheese, onions, sour cream or whatever you like. ENJOY :).

Grandmas Corn Bread

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Grease the sides and bottom of one 8 inch square pan. Preheat oven to 400 degrees.

 

1/4 cup butter, melted

1 cup milk

1 egg

1-1/4 cups yellow corn meal

1 cup flour

1/2 cup sugar

1 Tbsp baking powder

1/2 tsp salt

Melt butter and place in a mixing bowl add milk and egg and whisk until combined well.

In a small bowl place corn meal, flour, sugar, baking powder and salt, stir to combine and then add mixture to your wet ingredients. Stir until moistened batter will be lumpy.

Pour into prepared pan and bake at 400 degrees 20-25 minutes. Until golden brown and toothpick inserted in center comes out clean. Serve warm and ENJOY! :)

 

 

 

Spiked Shortcake Italian Soda

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Crushed Ice

4 oz Sparkling water

2 oz Strawberry Shortcake vodka

2 oz Strawberry Puree either fresh or the type you buy for mixed drinks will work

1 Tbsp Heavy whipping cream or 1/2 & 1/2

Whipping cream and a whole berry to garnish

Fill a 10 ounce glass half way with crushed ice. Add sparkling water and then vodka. Pour Strawberry puree on top and then add cream. Garnish with a dallop of made whipping cream and whole berry. To make it a virgin shortcake just omit the vodka. ENJOY :)

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Easy Weeknight Chicken Chow Mein

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1 package chow mein noodles, boiled and rinsed

4 Tbsp oil

2 boneless chicken breasts, sliced into cubes

1 bag of frozen stir fry veggies, cooked

1 can bamboo shoots

1 can water chestnuts

1 can baby corns

You can change the veggies or use fresh to suit your family 

1 Tbsp soy sauce

1 cup chicken stock

1-1/2 tsp corn starch dissolved in 1 Tbsp water

2 green onions, diced

Boil your noodles, drain rinse and set aside. Cook your frozen stir fry veggies and set aside. Heat 2 Tbsp oil in a large skillet or wok. Add noodles and stir fry for 2-3 minutes on medium high. Remove and set aside. Add 2 Tbsp more of oil to your skillet or wok and cook chicken until browned slightly and cooked all the way through. Add your stir fry veggies, bamboo shoots, water chestnuts and corn. Mix well. Season with soy sauce and add stock. Bring your mixture to a boil. Stir in cornstarch mixture to thicken. Add green onions and noodles. Mix well and serve when heated. ENJOY :)

Apple Pie

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Preheat oven to 425 degrees with your oven rack in the lowest position.

Pie crust for top and bottom and bottom of your choice

4-5 Granny smith apples, peeled, cored and sliced thin

4-5 Fuji apples, peeled, cored and sliced thin

1/3 cup sugar

2 Tbsp brown sugar

1-1/2 tsp lemon juice

1/2 tsp cinnamon

1/2 tsp salt

1-1/2 Tbsp cornstarch

Milk for brushing the top of the pie

Sugar to sprinkle on top of the pie

Place apples, sugar, brown sugar, lemon juice, cinnamon and salt in a deep pan and cook on medium heat about 10 minutes until apples soften.
Remove from heat and stir in cornstarch.

On a parchment paper lined cookie sheet lay out softened apples and their juices. Places pan in freezer 12-15 minutes until they become room temperature.

Spoon apple filling into bottom crust. Place top crust on top and brush with milk and sprinkle with a little bit of sugar. Place pie on a foil lined baking sheet bake.

Bake at 425 degrees for 10 minutes and then turn down oven to 350 degrees and continue to bake for 40-50 minutes.

Let cool completely on a rack. Serve with vanilla ice cream and ENJOY!! :)

Double Berry Pie

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Preheat oven to 400 degrees. Make sure you oven rack is placed in the middle of your oven.

1 pie dough recipe for top and bottom crust

18 ounces Blackberries

18 ounces Raspberries

1/2 cup sugar plus some for sprinkling on top

1 tsp lemon juice

Pinch of nutmeg

3 Tbsp quick cook instant tapioca

Milk to brush on top crust

In a large bowl place berries, sugar, lemon juice, nutmeg and tapioca. Gently fold together until berries are covered with sugar and let set on counter for 30 minutes.

Place berries into bottom crust. Cover with top crust pinching together. Brush top of crust with milk and sprinkle with sugar. Cut slits in top crust.

Place pie on a foil lined baking sheet and place in preheated 400 degree oven for 30 minutes. Turn down oven to 350 degrees and continue to bake for 30 minutes.

Remove from oven and let cool completely before serving or else the filling will be runny! Serve with a scoop of ice cream and ENJOY! :)