• 3- to 3 ½ -pound cut-up broiler-fryer chicken
• ¼ cup ( ½ stick ) margarine or butter
• ½ cup all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon pepper

1. If the chicken is frozen, place in the refrigerator the night before you plan to use it or for at least  12 hours.  Cut and discard fat from chicken with kitchen scissors or knife.  Rinse chicken under cold water, and pat dry with paper towels.
2. Heat the oven to 425°F.  Place the margarine in a rectangular pan, and melt in the oven, which will take about 3 minutes.
3. Mix the flour, paprika, salt and pepper in a large plastic bag.  Place the chicken, a few pieces at a time, in the bag, seal the bag and shake to coat with flour mixture.  Place the chicken, skin sides down, in a single layer in margarine in pan.  
4. Bake uncovered 30 minutes.  Remove chicken from oven, and turn pieces over with tongs.  Continue baking uncovered about 30 minutes longer or until juice of chicken is no longer pink when you cut into the center of the thickest pieces (170°F for breasts; 180°F for thighs and legs).  If chicken sticks to the pan, loosen it gently with a turner or fork.

Image borrowed from Kraft Canada. I was too hungry to share a picture of my tostada. I'll confess, I et it too fast.

•   Tostada Shells or 12 corn tortillas to fry
• Refried Beans (1 15-oz can)
•  1 ½ - 2 lbs ground beef, cooked, crumbled and drained of fat (Or shredded chicken)
• Season-All (to season meat)
• 8 ounces grated Monterrey Jack, Cheddar, or pre-shredded 4-cheese Mexican Blend 

• 1/2 head iceberg lettuce, thinly shredded

• 1 medium tomato, diced (optional)
•  Salsa
• Jalapenos
• Sour Cream
• Sliced Black Olives
• Guacamole

1. In a frying pan or microwave, heat up can of refried beans. Thin the beans with a tiny bit of water if too thick.
2. While beans are heating, cook ground beef making sure to crumble up. Drain fat and season to taste with Season-All.
3. Prepare all other ingredients in separate serving dishes for your hungry brood to self-serve.
4. If using store bought Tostada Shells proceed with next step. Otherwise, if using Corn Tortillas, find frying instructions below.
5. Time to layer ingredients:

•  First, spread thin layer of refried beans over tostada shell. 
•  Add layer of ground beef (or chicken)
• Next add a layer of cheese
• Then add the lettuce 
• And finally additional toppings

*Warning: Your tostada is destined to break; it cannot be avoided unless you are Superman (Okay I lied... Even if you were Superman, you're officially screwed, hahaha!). So please don’t freak out if it caves in at the center and lands on your lap (or plate if you’re a careful eater, Ha!)  If using Sour Cream or Guacamole (or both), I like to spread a thin layer of both ingredients after I apply the beans (before adding the beef) otherwise my Dollop of Daisy will most definitely land in my lap after taking a nose dive off my yummy creation.  It is worse when I wear white, so I forbade you, please refrain from wearing white the day you sit down to a scrumptious Tostada Meal!

Tostadas are meant to be eaten with your fingers (This is the part where the heavens will part and angels (errr..did I say angels? I meant kids) descend, rejoicing because the forks couldn’t be used anyhow, since Mikey lost them in the yard when he used them to construct his Action Figure Fort earlier!) Without further ado, pick it up and tear into it like you’re biting into a slice of your favorite Game Day Pizza!  


Fry Method:
To fry your corn tortillas, first dry them out a little. Preheat oven to 250 degrees. Lay tortillas on the oven racks for about 10-minutes, to dry up some of the moisture.  In a frying pan, add about ¼-inch oil. Heat oil over Med/High heat until hot, but not so hot where the oil is smoking.  One at a time, fry tortillas until golden brown on both sides (about 30 seconds on each side).  The tortilla will bow out in the middle. With tongs, press center of tortilla into the oil as it fries. Remove from oil, drain off excess oil, and let drain on paper towel lined plate. Serve warm.  Tortilla should be stiff and crispy (If not, then the oil isn’t hot enough).

 Summer days are moving along smoothly here on the South Shores of Lake Draper. Memories are made every day. Memories that will last a million summers. Mama will be flying home in a week and my son will be coming home to me in two weeks. Tears of Sadness will mix in with the Tears of Joy. I do know one thing is certain, that the memories of this unforgettable summer will never be forgotten. It will forever be locked into our hearts.


Goodnight, my lovely readers! xoxo


-Bec

It's that time of year to break out the masks and grab your beads! This is what we're having for dinner tonight, only, instead of duck, I'm substituting Boudain! Yum! 

Mardi Gras Jambalaya

Taken from: Prime Time Emeril, Copyright 2001 by Emeril's Food of Love Productions LLC.

 

 

Ingredients

• 1 (5-pound) duck, trimmed of fat and cut into 8 pieces
• 1 teaspoon salt, plus more for seasoning duck
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning duck
• 2 tablespoons vegetable oil
• 1 pound andouille or other spicy smoked sausage, diced
• 2 cups chopped yellow onions
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped red bell peppers
• 1/2 cup chopped celery
• 1/2 teaspoon cayenne
• 3 tablespoons Emeril's Original Essence, recipe follows
• 2 cups peeled, seeded, and chopped tomatoes
• 1 tablespoon chopped garlic
• 3 bay leaves
• 2 teaspoons minced fresh thyme leaves
• 2 quarts chicken stock or canned low-sodium chicken broth
• 3 cups long-grain white rice
• 1 pound small shrimp, peeled and deveined
• 1 cup chopped green onions (green and white parts)
• 1/2 cup minced fresh flat-leaf parsley

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

• 12 or 18 pk Taco Shells (soft or crunchy), our favorite is the Casa Mama's from Aldi
• 1 - 2 lbs lean (or extra lean) ground beef or turkey
• Taco Seasoning, our favorite is Tone's (We buy it at Sam's Club)
• Mild Cheddar, Finely Shredded (or Kraft's Pre-Shredded Mexican Blend Cheese)
• 1 head of Lettuce, finely shredded
• Tomatoe, diced
• Sour cream, Yum!!
• Salsa

1. Preheat oven to 325 degrees.
2. Cook your ground beef, making sure it's good and crumbled.
3. Add Taco Seasoning according to package directions
4. While beef is cooking, shred the cheese, and/or Lettuce, and dice the tomatoes.
5. When beef is done remove from heat.
6. Place hard taco shells in oven for about 5 minutes to crisp up. (Soft taco tortilla shells, heat in microwave)

Set-up all fixin's in a row like an assembly line on the counter-top so everyone can build their tacos before communing at the dinner table to eat!


Tip: Left over taco meat? Freeze it for use on Enchilada Night!

Well it looks like therapy is just about done, and @SouthShoreMan has just messaged me, letting me know that I need to stop by the market to pick up shredded cheese. Time to end this post and head for home now!

Enjoy dinner, Y'all!

 Good Morning,

I woke up with the case of the grumpies but it didn't stop me from posting tonight's main-dish for dinner. I've been using this recipe for just over 12 years and I love it!! If anyone has good recipes it's Betty Crocker. She does it best!!

Before I hit the "Publish Post" button I want to remind anyone who has an iPhone, iPod and/or iPad that you can find the Betty Crocker APP to download onto your device for free! It is packed full of all your favorite Betty Crocker Recipes!! It makes it so easy to use when you are on the go and trying to figure out what to make for dinner when you've got to make that little pitstop at the market before heading home from work/or school! I love This App!!

-Bec

	1/4 cup butter or margarine 1/2 cup all-purpose flour 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper  **Seasoned Salt (Season-All) 3-3 1/2 lb cut-up whole chicken

1. Heat oven to 425°F. Melt butter in 13x9-inch pan in oven.
2. In shallow dish, mix flour, paprika, salt and pepper. 
3. **Sprinkle each piece of chicken with Seasoned Salt.
4. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
5. Bake uncovered 30 minutes. Turn chicken; bake about 30 minutes longer or until juice is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).

Source: Betty Crocker's Cooking Basics, Copyright  ©1998 General Mills, Inc., Minneapolis, Minnesota 
Print Recipe Here 

Editor's Note: (01/22/2011) **SouthShore- Coach Oliver's Twist- I had asked my friend, Coach O., how she preps her fried chicken. She said that the trick to a flavorful chicken is to sprinkle each piece with Seasoned Salt (Season-All) before coating it in the flour mixture. I tried it and we were impressed with the burst of flavor! The printable version of the recipe does not list Seasoned Salt in it's ingredients since that version is an original Betty Crocker recipe. Thank you, Bec

Have a Great Day!! 

Today for dinner my plan was to make a Steak Salad, however the kids had other plans.  I dare not argue with their other plans because I've always encouraged my kids to partake in meal planning even if it involved the kids creating their own meal ideas.

This recipe is one of their favorites:

1. Prepared lettuce as you would any salad, making sure lettuce pieces are cut into bite-sized pieces.
2. Cut Cherry Tomatoes into 4-slices each. 
3. Add Red and Green Bell Pepper.
4. Toss lettuce, tomatoes and peppers to mix
5. Serve salad and allow the kids to top their individual servings of salad with the remaining toppings of choice.

• 4-6 Pork Loin Chops 
• 2-3 Tbsp Margarine
• Seasoned Salt
• 1 can Chicken Broth

1. Preheat family skillet over Med-High heat.  
2. Throw in your margarine to melt. (Don't let it burn) 
3. As margarine is beginning to melt put your loin chops in the skillet to brown. 
4. Brown all chops on both sides until golden. (It's ok to stack your chops on each other so long as both sides of all chops are given the chance to brown.
5. Sprinkle each loin chop with Seasoned Salt on both sides. 
6. Add Chicken Broth. 
7. Cover skillet with lid and simmer for about 20 minutes, rotating at 10 minutes.
8. Before serving, check to make sure the chops reach the temperature just above 160°F.

Side Dishes that compliment Pork loin chops: Steamed rice, Mac n' Cheese, Green Bean Casserole, Steamed Zucchini, Yellow Squash

It's 4:30 p.m. here in Oklahoma. We woke up to a snowy white Valentine's Day! It didn't last long but it was pretty while it lasted.  The snow melted by noon, just in time for me to run into the city and purchase a dozen mylar balloons for my Country Boy and the kids! They loved their heart and rose shaped balloons by the way!  I just set the T-Bone steaks to marinate with McCormick's Montreal Steak Marinade (mix together as directed by packet), and the potatoes are in the oven steaming.



 Main Dish:

• 1 1/2 - 2 lbs T-Bone Steaks
• McCormick Grill Mates Montreal Steak Marinade packet
• 1/4 c. oil
• 1/4 c. water
• 2 tbsp red wine or white vinegar

Mix marinade as directed on packet and pour over steaks. Set aside to marinate for an hour.  About 15 minutes before potatoes are done, preheat your grill. After potatoes are done, grill steaks over direct flame for 1 1/2 - 2 minutes. Turn steaks over and grill for 1 minute longer.


*Steam Baked Potatoes:

• 4 -6 Medium Russet Potatoes
• Olive Oil
• Foil

1.  Adjust the rack in your oven to the middle position and preheat oven to 400°F.
2.  Rinse and scrub each potato under cold running water. Dry each potato thoroughly.
3.  With the tip of a knife, remove any bruises or discolored spots.
4.  Pierce each spud deeply with a fork or sharp knife four times on each side at approximately 1" intervals. This will allow steam to escape during the baking. (If the potatoes are not pierced, they may explode during baking in your oven.)
5.  Rub each potato with olive oil.
6. Wrap tightly with foil.
7. Bake potatoes 3 inches apart, directly over oven rack at 400°F, for 45 minutes or until 
tender when pierced with a fork and the internal temperature reaches 210 degrees F.
You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done. 
*Back to the Basics Recipe



 

Alrighty!!! Grab your ingredients because this dish is ultra easy! I am so thankful our week is over. It was a busy one with award ceremonies, school functions, sporting activities, volunteer work, and lending a helping hand to friends both near and far! I am sitting back and relaxing now. "I'm beat!" I barely stayed awake while getting my nails done this afternoon! Ha! Ok well, How about that dinner?

Our week has just been way too busy and it just began!! Thankfully this week has been busy with good things though. KT-Q received First Place for her District Science Fair Project in Division 4 of Biochemistry! "Hooray!!" She was also inducted into the National Junior Honor Society for 2010-2011, this evening!! HOORAH!!  Our kids make us so proud to be their parents!!

This evening we planned another "Quick Fix" meal. It's a Summer family favorite. I don't normally make Chicken Pasta in the wintertime. It was just a easy thing to whip up for this busy evening.

2 boneless Chicken Breasts
12 or 16 oz package Egg Noodles
4 Tbsp margarine or spread
Garlic Salt


1.  Chicken: Prepare your chicken breast how you like it, grilled, boiled, broiled, pan fried, etc. I suggest that if you are boiling your chicken breast to add a little bit of salt to the water.


2.  When chicken is fully cooked (160° F, Juices run clear, meat no longer pink in center), move to cutting board and dice into bite-sized chunks. Set aside.


3.  Noodles: Bring a  6 quart stock pot of water to a boil and cook noodles as directed on package. Drain.

4.  Return noodles to stockpot, add margarine and stir into noodles until melted.

5.  Stir in chicken and sprinkle with garlic salt (enough to desired taste).

6.  Voilà!! Quick fix dinner!!

Mondays are always crazy for us!! That is why I always plan easy quick-fix meals on these days. We make our Sloppy Joe Sauce from scratch a majority of the time, but tonight we plan on a good 'ol can of Manwich!



We have KT-Q's Science Fair Award Ceremony to attend this evening!! We are so proud of her! Her project will move on to the Regional level later in the month.

I started making homemade Sloppy Joe Sauce a few years back when one evening I peered into our pantry and realized we were all out of Manwich!! I thought for sure that  my head was going to spin off into oblivion when I had a pound of ground beef to use for dinner and  nothing to make with it. That is when I put my taste buds to the test in an effort to make Sloppy Joes from scratch. I assure you, your kids will thank you for making this meal. It is delicious!!

Enjoy!

• 1 lb ground beef
• 1 cup onion, finely chopped
• 1 small green bell pepper finely chopped (optional)
• 1 Tbsp brown sugar
• 1 Tbsp prepared mustard
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Vinegar
• 1 tsp salt
• 1 cup ketchup