Egg Noodles

In the spring time eggs are abundant and potatoes are still growing, so noodles make a lovely side dish. They really are pretty simple to make, although there is just a bit of clean up involved, it's well worth it to have good fresh ingredients in the dishes you prepare.

6 Eggs well beaten
2 + C Flour
2 C Chicken Stock
Salt & Pepper
2 C Water

In 5 qt. kettle, heat chicken stock and 2 C Water.
In mixing bowl, make a well in flour and add beaten eggs. Add salt and pepper and mix, thoroughly. On floured board, roll dough to 1/8 to ¼ inch thick. If dough is sticky, add a bit more flour as you roll out the dough. Once dough is desired thickness, sprinkle flour across the top and roll up. Cut through entire roll of dough, every ¼ of an inch. Unroll while still on board, in flour. Increase heat to boiling point and drop in noodles a few at a time, making sure they don’t stick together. Reduce heat to medium and simmer for 1 hour. Check level of broth, and add water if needed, but only if needed.

*** I have discovered only recently that these can be made in water without stock and simply served buttered.

Steamed Veggies

Garden season is just about here. That means fresh locally grown produce will be readily available. Most vegetables are perfectly healthy and delicious when eaten raw. Many folks, however; prefer their vegetables cooked.

Just a few reminders when preparing fresh vegetables. They really don't need seasoning or toppings. Some folks like just a little salt, but the fresh flavor of home grown or locally grown produce needs little to be added.

Steamed or blanched is best and if you haven't tried it, I would encourage you to do so. Just a little water in the bottom of a saucepan. Add your fresh veggies and a lid. Bring to a boil on high heat. As soon as steam begins to escape, turn off the burner, but leave the lid in place. Vegetables should be firm but tender and they will still contain most of the nutrients our Creator put in them.

Don't cook the goodness out of the veggies!

Taquito Poppers

I almost made work out of this simple, very simple recipe.

I hope you enjoy the ease of preparation as well as the flavor of the end results!

Ingredients

8 oz Cream Cheese (softened)
2 Cups shredded Cheddar Cheese
8 whole canned Jalepeno peppers - fresh ones if you choose, but they tend to be hotter.
16 corn tortillas
3 Tbs. Oil

Place oil in 8X11 baking dish or small cookie sheet

With butter knife, spread 1/2 ounce of cream cheese in center of tortilla about 3 inch strip, split one jalapeno lengthwise and lay on cream cheese. Sprinkle shredded cheese on top of peppers and roll up the tortilla.
Lay it flap side down in baking dish.

Repeat with all tortillas.

Bake for 7 minutes @375° then turn and bake another 5-7 minutes. Great for dipping in salsa or guacamole.

* Just between you, me, and the fence post, you don't need to measure the cheese . . .
Pan is easy clean up and butter knife is a snap!

Potato Salad

I know it's been an unusually cool spring, so I'm sure many, like myself are experiencing SPRING FEVER. I've done a bit of research and will be sharing some Kosher brand hot dogs to go with this delightful Potato Salad.

Potato Salad

12 Med. Potatoes
6 Eggs
4-5 Tbsp Miracle Whip
½ medium Onion diced
1 Tbsp Mustard
½ Green Pepper diced
1 Tbsp Dill Weed
4 stalks Celery sliced
Salt & Pepper
3 heaping Tbsp. sweet Pickle Relish
Paprika
Dill Weed


In kettle of water, place washed potatoes still in jackets, add eggs on top and boil until potatoes are done. They should be tender, but not mushy. Remove kettle from heat, pour off hot water and fill with cold water and ice. Let stand for 10 minutes. Peel eggs and set aside.
Remove jackets from potatoes and cut into ¾ inch pieces, placing in large mixing bowl as you go. Dice 5 of the eggs and add to the bowl of potatoes. Do not stir. Add onion, pepper, celery, and relish, over the top of potatoes and eggs, still without stirring.
Add Miracle Whip, mustard, dill, salt and pepper. Go lightly on the salt and pepper for now, more can be added when served, but too much will detract from the fresh flavor. Gently stir until thoroughly combined. Once salad is mixed, move it to serving bowl, if different. Smooth and level the top of the salad with large spoon. Slice remaining egg to accent, top of salad. Sprinkle lightly with dill weed and paprika. Refrigerate overnight.

A summertime favorite!

Salmon Hash

Salmon Hash

2 Tbsp. Olive Oil in skillet
4 med. Potatoes sliced
1 lb. Peas (fresh or frozen)
Splash of Lemon juice
1 -15 oz. can Salmon
Generous dash of Dill
Salt & Pepper


Slice potatoes into hot skillet with oil. Fry potatoes until browned and tender. Add peas to skillet and cover, cook on reduced heat for 5 minutes. Drain salmon and pour lemon juice over it in can. Use fork to flake and piece salmon. Add salmon to skillet mix, sprinkle dill, salt & pepper and mix gently, but thoroughly. Cover and cook for 10 minutes on med/low heat. Serve.

Chicken Roll-Ups

2 grilled boneless chicken breast (diced or shredded)
8 oz. package Cream Cheese
1 /12 Cups Grated cheddar cheese
1/2 tsp. Cumin
6 Flour Tortillas
2 Tbs Oil

In bowl combine all ingredients except tortillas. Blend well.
Spread on individual tortillas, and roll up
Place oil in 8 X 11 bakeware
Lay chicken roll ups side by side, do not stack.

Bake @ 400° for 6 minutes, turn each roll-up over and bake an additional 6 min.

Top with all your favorites, salsa, guacamole, sour cream, it's all good!

Baked Buffalo Chicken

Turn any piece of chicken into hot "wings!" I prefer using boneless breasts, but I have done this with an entire cut up chicken. Cut chicken into strips about 1" X 3-4", using bone in pieces is fine, but thighs should be cut into three pieces, breasts 4-5.

1 Cut up Fryer or 3 pounds of chicken - in strips
Oil
1/2 Cup Red Pepper Sauce
3/4 Cup milk
1 Cup Flour
1 tsp Garlic
1/2 tsp. ground Red Pepper
1/2 tsp. ground Turmeric
1/4 tsp. ground Mustard
1/4 tsp. ground Ginger
Salt & Pepper

3 Tablespoons melted butter
1/3 Cup Pepper Sauce
Water.

Place oil in iron skillet or (oven safe) about 1/2 inch deep with red pepper sauce and heat to medium high.

Milk in a bowl large enough to dip the chicken pieces.

In a sealable baggie combine
Flour, Garlic, crushed red pepper, turmeric, ground mustard, ground ginger, shake to mix.
Take full advantage of the sealing while coating the chicken, it makes clean up so much easier.

Dip chicken pieces in milk, then place them in bag, seal and shake (about 4 pieces at a time works well for me)
Brown in skillet, about 10 minutes on each side, do not fully cook. While chicken browns, wash out milk bowl to be used later.
Remove when browned if all chicken does not fit to cook simultaneously. Once all chicken is browned, set aside to drain on plate with paper towel.

In skillet, still on medium high heat, melt butter, add flour from baggie for roux. Add Pepper sauce and enough water to cook to
gravy consistency. I use the milk bowl washed out, then pour a little more than half the gravy into it while I place the chicken bback into the skillet. Pour gravy on top of chicken, cover and bake for 45 minutes @ 325°.