Tomato's & Rice

This is another meal that I grew up eating quit a bit.  It is made so many ways.  My mom loves to make it using fat back grease or should I say used to.  I put my little twist on tomato's and rice and her response "Why didn't I think of this along time ago".  If you have never had tomato's and rice I def urge you to give it a try exp this recipe.  Not only is it simple but can be pair with anything really.  Our favorites to have with it is Meatloaf, Baked Chicken, and anything BBQ'd.  The way I make this it could definitely stand alone also, or so I think!  Hope you give this recipe a try and stay tuned for more to come!!

Tomato's & Rice

Ingredients:

• 3/4 cup country ham; diced (I just buy the slices and dice it up)
• 5 Tablespoons Butter
• 1 Cup White Rice
• 1 Can Diced Tomato's; Un-drained
• 1 3/4's Cup Chicken Broth (You can definitely use water if you would like)
• 1/4 tsp salt
• 1/2 tsp pepper

Directions:

1. Dice ham. And in a Pot or Sauce pan w/ high edges saute the ham in 3 tablespoons of butter for about 3 mins on medium high heat.
2. To the ham and butter add the rice and cook for 3 min longer stiring constantly.
3. Then add in Diced tomato's, Chicken Broth, Salt & Pepper. Bring to a boil. Turn to Low. Cover and cook 15 to 20 mins or until rice is tender.
4. Before serving fold in another 2 tablespoons of butter, just for taste, you may omit this if you would like. You may also taste and adjust salt and pepper at this point to your taste.

Baked BBQ Ribs

If you have been looking a recipe to cook tender, juicy, succulent ribs inside YOU JUST FOUND IT.  My husbands favorite food would have to be ribs and I think he was all but moaning while eating these.  He told me 3 or 4 times last night and twice this morning that these were the best ribs he's ever hand.  I hope you give this one a try cause you will not be sorry!!

 

 

 

Baked BBQ Ribs

Ingredients:

• Pork Style Ribs (I used about 3 pounds)
• Salt
• Pepper
• Paprika
• Brown sugar
• Your Fav. BBQ Sauce or use my <a href="http://mommakskitchen.blogspot.com/2011/08/fast-easy-bbq-sauce.html">Homemade BBQ Sauce</a>

Directions:

1. Cover baking sheet w/ foil.  Place Ribs on foil.  Sprinkle both sides evenly w/ salt, pepper, paprika, and brown sugar then rub spices in really good.
2. Cover with more foil and seal good.  Cook at 400 for 1.5 hours.
3. Remove top foil.  Remove ribs and place on a plate.
4. Place a broiler pan over your baking sheet and put the ribs on there. Baste one side with BBQ Sauce and put back in the oven for 15 min.
5. Remove Ribs, Flip and Baste other side, Cook for another 15 min.
6. Remove Ribs, Flip back to original side, Baste one last time and bake for 15 more min.
7. If you would like your ribs caramelized on top turn to boil and do so. Want take long so keep a close eye on them.

*If you do not have a broiler pan, then what you want to do is drain the juices from the baking sheet and place your ribs back on there, should work just as good*

Buttered Potato’s

This is a very simple side recipes.  A different take on fried potato's.  The garlic powder and lemon pepper give these potato's some jazz and by adding the Parmesan cheese in my opinion they are just AMAZING!  These are great paired w/ steak, ribs, meat loaf, ect.  Just about anything would go with these.  Have a nice veggie to balance it all out and your good to go.  Hope you enjoy these!

Buttered Potato’s

Ingredients:

• 2.5 pounds of potato's; peeled and diced
• ½ cup of margarine; I use Country Crock Light
• ½ teaspoon Lemon Pepper or to taste
• ¼ teaspoon Garlic Powder or to taste
• Salt & Pepper to taste
• Parmesan Cheese (Optional)

Directions:

1. Peel, and Dice Potato’s.
2. Melt butter in a sauce pan. Add in garlic powder, and lemon pepper.
3. Add in Potato’s and Set heat to Medium low heat. Cover and stir every 5 to 8 min until potato’s are fork tender and lightly browned. *Stir lightly so you don’t break up the potato’s too much* (According to the thickness of your potato's will determine your cooking time, Mine were pretty thick and took about 15 to 20 min)
4. Taste for seasoning at the end and add additional Salt and Pepper if you need it.  Also right at the end stir in Parmesan cheese, as much as you like, or you can just sprinkle on top when serving.

Stewed Beef & Rice

 This is a meal I looked forward to eating growing up.  Hot off the stove and served with a veggie and a homemade biscuit or some cornbread and you are set.  This is a one pot very easy meal.  Takes a little time but it is well worth it, I promise.  The big key is making sure everything is seasoned well and making sure you do not over cook the rice.  If its not seasoned well, then you run the risk of it being bland.  And we all know that over cooked rice is just not good.  So if you nail those you are going to be set with a wonderful comforting meal!! Hope you enjoy!!

Stewed Beef & Rice

Ingredients:

• 2.5 Lbs Beef Chuck Roast
• Salt
• Pepper
• Garlic Powder
• Goya All Purpose Seasoning( you can use any All purpose seasoning you want, your favorite seasoning salt or meat tenderizer, if you use Seasoning salt or meat tenderizer I would Omit the SALT)
• 1 Large Onion; Chopped
• 3 to 6 Tablespoons of butter
• 9 Cups Hot Water
• 1 1/2 cups white rice

Directions:

1. Season roast w/ seasonings just sprinkle on each side just to cover or to your taste and rub seasonings in.
2. Melt 3 Tablespoons of Butter in your pot and brown roast on each side.
3. Remove roast melt 3 more tablespoons of butter if you don’t have enough drippings left in your pot.  Then Saute your onion for 3 to 5 min or until browned up a bit.
4. Add your roast back in and pour over 9 cups of hot water.
5. Bring to a boil. Turn to Medium low or low (just want a little simmer) and cook for 3 to 3.5 hours or until roast is tender and can be tore with a fork.  Tear Roast with a fork to the the size your would like.
6. Add in rice. Cook for 15-20 min or until tender. Taste at the end and season w/ more salt and pepper if needed*Do not over cook because rice will become mushy*.

Chicken Salad

This recipe has been my family's way of making Chicken Salad forever.  My husband had never had it until he moved to NC and it was love at first bite as the Neely's would say :).

It's so simple to make, I mean come on its only 5 ingredients.  I like to boil or roast a whole chicken to get my chicken meat but you could use precooked can chicken to make it even easier. You can serve this as a side, a appetizer w/ some crackers, or you can make sandwiches out of it.  Also you can serve it warm or cold.

My husband likes for me to back a double batch and keep it in the fridge and he will make sandwiches from it for work thru out the week.  He says each day it just gets better and better!  Either way you serve it, I think, you will love it!!

Chicken Salad

Ingredients:

• 5 cups Cooked, Diced or Shredded Chicken ( I like half dark meat half white)
• 3 eggs boiled and chopped to your liking
• 1 cup Mayo (Duke’s is what I use)
• 3 Tablespoons  Sweet Pickle Relish
• 1 ½ Tsp Yellow Mustard
• Salt & Pepper to taste

Directions:

1. Boil chicken, and Shred or Dice.
2. Boil Eggs & Chop to your liking.  We like ours very fine.
3. Mix cooked chicken, eggs, mayo, pickle relish, and mustard together. Serve immediately or store in a container w/ a lid for up to 1 week in the fridge.

Chicken Parmesan

Chicken Parmesan, Nomnomnom doesn't it just make your mouth water saying it.  I have a weakness for pasta and to had some sauce, chicken and cheese that's enough to make me go into a food coma.  This is a easy recipe and best of all it taste great and is a great week night meal that is very comforting.  Serve w/ Salad and Garlic Bread if you wish!

Chicken Parmesan

Ingredients:
3 Chicken Breast; Split in half
1 Cup Flour
2 eggs + 2 Tablespoon Milk
1 ½ Cups Bread Crumbs; (I make my own you can get seasoned or unseasoned from the grocery store)
¼ Cup Parmesan Cheese
¾ Lb of Pasta; I like to use thin spaghetti
1 to 2 Jars of your favorite Pasta Sauce; I use Hunts Meat Sauce
Mozzarella Cheese
Parmesan Cheese

Directions:
1. Prepare Chicken, Flour, Egg wash, and Bread Crumbs in separate containers.  For your bread crumbs mix together w/ the ¼ cup Parmesan Cheese.
2. Season Chicken w/ Salt and Pepper. Dip into flour, then egg, and then bread crumbs.  Place Chicken on baking sheet and Bake at 375 for 20 to 30 mins. Cooking time will depend on how thick your Chicken is.
3. While chicken is baking.  Cook pasta, drain, and toss with Pasta Sauce; Keep Warm.  You need to reserve enough to pour over Chicken.
4. After Chicken is finished baking, Pull out of oven, Pour  about 1/8 to ¼ cup of Pasta sauce over each piece of chicken.  Then sprinkle each piece with Mozzarella Cheese, and Parmesan Cheese.
5. Put in the oven on broil until Cheese is Melt and Slightly Browned.  When done serve over  the Pasta you mixed with the Pasta Sauce! ENJOY!

Homemade Mozzarella Sticks

 I never realized how easy these where to make.  I tried to make them one time before and it was a disaster.  But I found the trick.  Putting them in the freezer for that 30 mins, PERFECT!  Do not skip that step. Freezing them gives the outside time to brown without the inside melting to fast before hand!  This is a recipe I can't live without now!  Enjoy!

Homemade Mozzarella Sticks

Ingredients:
16 oz pkg Mozzarella String Cheese (I also use the Mozzarella Cheddar Blend String Cheese and its great)
1 cup Flour
2 Eggs + 1 Tablespoon Milk (wisk well)
2 cups bread crumbs (I made my own seasoned bread crumbs but you can buy the plain or seasoned from the grocery store! The Italian bread crumbs would be amazing!)
Oil for Frying (I used Canola)

Directions:
1. Place flour, eggs & milk, and bread crumbs in 3 different containers.
2. Now roll cheese in flour*shake excess off*, Then in Egg wash, Then bread crumbs*shake excess off*, Bake in egg wash, Then finally in bread crumbs one last time.
3. Place all cheese sticks in a single layer on a sheet tray and place in the Freezer for 30 mins.
4. Heat oil to 350.  Remove cheese from freezer. Place into oil carefully and fry just till golden browned.
5. Remove from oil and place on a plate lined with paper towel to drain excess grease.

Pizza Pasta Bake

 I love this recipe!  Serve w/ a salad and some crusty garlic bread and you have a great complete meal!!  This recipe makes ALOT, it fed me, my husband, my best friend, my mom, my daughter(2) supper.  Then the day after it fed me, and my husband lunch and we still had two helpings left over!  I hope you enjoy this recipe, please give your feedback in the comments!  I love hearing from yaw!

Pizza Pasta Bake
Serves: 8-12 people (at least)

Ingredients:
1 Lb Pasta (Spiral or Bow-ties are my fave to use here)
35oz Pizza Sauce (2 ½ 14oz Jar’s Ragu Pizza Sauce is what I used)
Large Pack of Pepperoni
8 to 16oz of Italian Sausage (I use 8oz but if you like it meaty use 16)
***These are optional*** And the amounts are to your taste***
Olives
Onions
Bell Pepper
Mushrooms
***For the Pepperoni, Sausage, and other toppings, I mix half in my pasta mixture and reserve the rest for the top***
Cheese of your choice and the Amount of your liking! I used a Italian Blend and Some grated parmesan.

Directions:
1. Prepare you toppings.  Brown and Crumble Sausage, Cut/Dice Pepperoni if you would like or you can leave them whole. I dice the ones that go in the pasta and leave some whole to put on top. Also if you use onions, peppers, mushrooms, so on and so forth you may want to saute them a bit in some olive oil, butter or in the sausage drippings.  But that is up to you! I like to saute the veggies that is going into the pasta and then put just some raw cut veggies on top!
2. Boil pasta and drain. Mix with Pizza sauce and the toppings you wish to put in your pasta.
3. Pour all into a casserole dish. Top with your extra toppings if you wish to do so. And of course with your cheese!!!
4. Bake at 350 for 30 mins or until cheese is melted and casserole is bubbly! YUM!