Fresh Cherry Pie

Bake an All American Cherry Pie!  That is what we are going to do.  We were lucky enough to get LOTS of cherries on our tree this year.  If you pick the cherries at the height of the season they are more flavorful, require less sugar, and make the most of delicious pie.

Wash the berries, drain well
Pick them over
Remove stems and hulls

Make pastry for Two-Crust Pie. I used, Betty Homes & Gardens: Pastry for Double Crust Pie.

2 cups flour, 2/3 cup shortening & 6-7 Tbs. cold water. Divide the dough in half and the roll each out between 2 pieces of wax paper. Line a pie pan with one.  

Pie Crust Help - See nanarecipes.com

For 9" Cherry Pie

• 1 1/3 cup sugar
• 5 Tbs. flour
• 1/2 tsp cinnamon
• 4 drops of Almond extract
• 4 cup fresh cherries

1. Mix all together, then add cherries, mix lightly through and pour into pastry lined pie pan.
2. If fruit is dry, sprinkle with 2 Tbs. water over it.  Cover with top crust.
3. Bake 425 degrees, 35 to 45 min.   Bake until crust is nicely  browned and juice begins to bubble through slits in crust.  Serve slightly warm, not hot.

Tupps Tidbits:  Use the small or larger amount of sugar according to the sweetness of the fruit. Very tart fruit may require even more sugar ( up to 1 1/2 cups for 1 qt.).

Never had a cherry pie this good!  Light and flaky crust, and vanilla ice cream to top it all off. KEEPER IN OUR HOUSE!!!!!

Where did we find this recipe? Betty Crocker, first edition cookbook

Bacon Wrapped Pineapple Bites

Pineapple + bacon...Really?  When I read this sweet and salty recipe combination I had to try it! It looked like a quick and easy appetizer to make for guests if you were having them over for a grill out this summer.

Ingredients

• 24 1" inch chucks of pineapple
• 8 strips of thick cut bacon, cut into thirds (or 12 regular bacon, cut in half)
• 1/2 cup brown sugar
• 24 wooden toothpicks

Instructions

1. Cut the pineapple into 1 inch cubes.
2. Line a baking pan with foil (for easy clean up) and place cooling rack onto the lined baking sheet.
3. Wrap each piece of pineapple with piece of bacon and secure with a toothpick.  For thick cut bacon, 1/2 slice is enough.  For regular bacon, us 1/2 of a slice for each piece of pineapple.
4. Dip each bacon wrapped pineapple bit into some brown sugar, patting it on as needed.
5. Bake at 350 degrees F for 25-35 minutes, until bacon is slightly crispy and the sugar has caramelized.
6. Allow to cool for 5-10 minutes before serving.

Tupps Tidbits:  Fresh pineapple is always best and for these bites it is no exception. Foil lining the pan is a must!  Check out our picture of the mess you would have had to clean up if you did not do this!

We did cook this about 10 minutes longer than the recipe called for but is all about how crispy you like your bacon.  The pineapple was definitely done in 25 minutes. For a healthier option, we also tried Canadian Bacon, but the brown sugar did not adhere to the Canadian Bacon as well as bacon.   The taste was amazing with sugar caramelizing on the bacon and pineapple.  Is is a keeper? Well it was definitely yummy, but not sure if we would make it again unless we had some leftover pineapple and bacon to use up or something.  But who has left over bacon right?  It was a nice treat!  NOT A KEEPER at our house!

Where did we find this?  www.delishdlites.com

Strawberry Rhubarb Sauce

I picked out this recipe early in the year when the Rhubarb was still growing, before havest.  We did end up finally making it a few weeks ago. This versatile sauce brings a new taste to cake, ice cream and even chicken!  The final product picture does not due it justice since we served it on chicken with a side of garlic toast and not ice cream.

Where is the Rhubarb? Look close!

Ingredients

3 cups uncooked rhubarb, thinly sliced

1 1/2 pound strawberries, sliced

3/4 cup powdered sugar

1. Combine rhubarb, strawberries and sugar in a medium-size,nonreactive sauce pan; toss until sugar melts
2. Cover pan and set over medium to medium-high heat until mixture begins to boil, about 5 to 10 minute.
3. Uncover pan, reduce heat to low and simmer, stirring a few times, until fruit breaks down into a sauce, about 45 minutes. Serve warm or chilled

Tupps Tidbits:  

There are 2 ways to harvest rhubarb.  One is to use a sharp knife or shears to cut off stalks that are at least 10 inches or longer.  The 2nd is to gently pull the stalk while gently leaning it to one side until the stalk breaks off from the plant.  Never harvest all the stalks off your rhubarb plant.

Very Very easy to make and tasted wonderful!  I would recommend it over pound cake or ice cream. KEEPER in our House.

Where did we find this?  www. sorry I can not remember!

Cheeseburger Flatbread Melts

While surfing one of my favorite blogs I came across this flatbread recipe.  It stated "Dinner in 30 minutes or less"  and they looked sooo good and seemed simple to throw together on a hot summer night.  I could also see a lot more flatbreads and variations of this recipe in the future.

Ingredients:

• 1/2 lb lean ground beef, browned and drained
• 1/4 cup water
• 1/2 tablespoon apple cider vinegar
• 1 pkg dry onion soup mix
• 1/4 cup ketchup
• 1 tablespoon mustard
• 1 garlic clove, minced
• 2 tablespoons canola or vegetable oil
• 11 oz.. thin crust pizza dough
• 1 cup shredded cheddar cheese

Directions:

1. Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat.
2. Meanwhile, heat 2 tablespoon oil over medium heat in a large, heavy bottomed skillet.  Divide the pizza dough into 6 equal portions and roll into a round, tortilla-like shape.  Fry the dough for one minute on each side or until golden brown and bubbly. Remove to paper towel to drain.
3. Top fried bread with beef mixture and shredded cheese.

Tupps Tidbits:    Make sure you roll out the whole crust at once.  Once it starts to warm up you will not be able to roll it out.

We loved these but it was really really salty. Too salty for our taste. We would only use 1/2 or 1/4 of the dry onion soup mix packet next time. Also, we would make our own pizza dough or flatbread dough, but if you are short on time the pre-made dough does work. These are a KEEPER IN OUR HOUSE !
Where did we find this?  www.kevinandamanda.com

Cheeseburger Flatbread Melts

While surfing one of my favorite blogs I came across this flatbread recipe.  It stated "Dinner in 30 minutes or less"  and they looked sooo good and seemed simple to throw together on a hot summer night.  I could also see a lot more flatbreads and variations of this recipe in the future.

Ingredients:

• 1/2 lb lean ground beef, browned and drained
• 1/4 cup water
• 1/2 tablespoon apple cider vinegar
• 1 pkg dry onion soup mix
• 1/4 cup ketchup
• 1 tablespoon mustard
• 1 garlic clove, minced
• 2 tablespoons canola or vegetable oil
• 11 oz.. thin crust pizza dough
• 1 cup shredded cheddar cheese

Directions:

1. Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat.
2. Meanwhile, heat 2 tablespoon oil over medium heat in a large, heavy bottomed skillet.  Divide the pizza dough into 6 equal portions and roll into a round, tortilla-like shape.  Fry the dough for one minute on each side or until golden brown and bubbly. Remove to paper towel to drain.
3. Top fried bread with beef mixture and shredded cheese.

Tupps Tidbits:    Make sure you roll out the whole crust at once.  Once it starts to warm up you will not be able to roll it out.

We loved these but it was really really salty. Too salty for our taste. We would only use 1/2 or 1/4 of the dry onion soup mix packet next time. Also, we would make our own pizza dough or flatbread dough, but if you are short on time the pre-made dough does work. These are a KEEPER IN OUR HOUSE !
Where did we find this?  www.kevinandamanda.com

Strawberry Basil Pops

Here's a recipe to enjoy this summer!  This frozen treat looks refreshing and delicious and naturally sweetened using honey. Strawberries are perfect for popsicles! They offer a sweet/tart finish that loses none of its punch when frozen.

Ingredients
1 lb unsweetened frozen strawberries, hulled thawed
3 Tbs honey
1 tsp fresh lemon juice
1/8 tsp salt
6 leaf/leaves basil, torn into little bits

Instructions

• Place strawberries, honey, lemon juice and salt in large blender, cover and puree until smooth, stopping machine once or twice to scrape ingredients off sides of container back into mixture.   Add basil; cover and pulse until well blended (but not pureed).
• Divide mixture among six 1/3 -cup popsicle molds; freeze until solid.

Tupps Tidbits:  dust off the Tupperware Popsicle molds

Popsicles are a warm weather favorite for grown-ups and little ones alike. Nothing tastes better on a hot summer day fresh from the freezer. We did not enjoy the added basil in these, otherwise they were perfect!
These are a KEEPER IN OUR HOUSE (minus the basil). Go have an awesome summer and enjoy!

Where did we find this?  weightwatchers.com

Paula Deen's Corn Salad

While watching one of those cooking channels,  this quick no fuss appetizer came on and I immediately wrote down the ingredients. They did not mentioned the mayonnaise amount and they used tortilla chips for dipping. At the end of the show,  it stated this was one of Paula Deen's recipes. After doing some internet searching, we found it ~ Paula Deen's Corn Salad!  Not a dip!

Ingredients
2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce bad coarsely crushed Fritos chili cheese corn chips


Directions:
Mix first 5 ingredients and chill.
Stir in corn chips just before serving.

Tupps Tidbits: If you are going to use this like a dip, make sure to pick up tortilla chips, celery or carrots for dipping

We served this as dip to company and they loved it and so did we!  We had made 1/2 recipe and it was gone in no time!  Probably a good thing, because the Fritos would get saugy and not taste good the next day.
KEEPER AT OUR HOUSE!




Where did we find this?  some cooking channel & www.pauladeen.com

Terrific Teriyaki Burgers

Ahh it's finally time..... grilling season is upon us!  I love it because it is the best way to add flavor without fat or sodium.  Especially with recipes with leaner meats.  Grilling locks in the taste.  Also, making vegetables on the grill is my other favorite.  You can simply brush or mist the grill before placing your veggies directly on the racks or toss a pound of veggies in about a teaspoon of oil with foil or if you prefer to use absolutely no oil, wrap your veggies in foil.  It is time to try a new grilling recipe!

Ingredients:

1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar

1 tablespoon unsweetened crushed pineapple
1-1/2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon sesame oil

BURGERS:
1 egg white, lightly beaten
1/3 cup dry bread crumbs
3 green onions, chopped
2 tablespoons unsweetened crushed pineapple
3/4 pound ground beef
3/4 pound lean ground turkey
6 slices unsweetened pineapple
6 hamburger buns, split and toasted
6 lettuce leaves
6 slices tomato

Directions:

1. In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside. 
2. In a large bowl, combine the egg white, bread crumbs, onions, crushed pineapple and 3 tablespoons reserved ketchup mixture. Crumble beef and turkey over mixture and mix well. Shape into six burgers. 
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear, brushing occasionally with remaining ketchup mixture. 
4. Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Serve burgers and pineapple on buns with lettuce and tomato. Yield: 6 servings.

Tupps Tidbits:A good ratio is two parts beef to one part other meat. Turkey is probably one of the least stable burger materials you can find, so mix it 50/50 with ground beef to keep those burgers in one piece on the grill. Best way to mix up the meats is with your hands, use a large bowl to make is easy.

The best burger! It was amazing! To me, it was the perfect burger.  We had never tried mixing the ground turkey with the ground beef and we really liked that.  The leaner meat varieties produce burgers that are drier with a denser, tighter texture.  Be careful not to over grill.  KEEPER AT OUR HOUSE!

Where did we find this?  tasteofhome.com

Easy Grilled Chicken

It is fun trying and preparing new ways to grill chicken.  So, get the grill out and enjoy less dishes!  This looks like an easy to make marinade and packed with flavor.

Ingredients
1/4 cup balsamic vinegar
Juice of 1 lemon
2 Tablespoons olive oil
2 Tablespoons Dijon mustard
2 Tablespoons brown sugar, packed
1 Tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts
2 tablespoons chopped fresh parsley leaves

Instructions

• In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic thyme, oregano and rosemary; season with salt and pepper, to taste.
• Reserve 1/4 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken;  marinate for at least 1 hour to overnight, turning the bag occasionally.  Drain the chicken from the marinade.
• Preheat grill to medium high heat.  Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
• Serve immediately, garnished with parsley, if desired.

Tupps Tidbits:   We used the bone-in chicken, cooking time takes a little longer

The chicken was super moist, but it did not pack a lot of flavor.  We were disappointed.
Honestly we would have liked it marinated in Italian dressing better than this. NOT A KEEPER at our house!


Where did we find this one?  http://damndelicious.net/2015/06/22/easy-grilled-chicken/

Pork Chop Supper

You can find hundreds of pork chop supper recipes from baked to grilled.  What I like about this meal is you can let the pork chops simmer on the stove top while you do other chores.  Also, pretty inexpensive for a complete dinner.

Ingredients
1/2 cup all-purpose flour
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons salt
1/4 teaspoons pepper
4 large potatoes (about 2-1/4 pounds)
5 medium carrots, sliced 1/4 inch thick
1 medium onion, cut into wedges
3 cup beef broth



Directions:

1. Place four in a large resealable plastic bag. Add chops, a few at a time, and shake to coat. In a large skillet; brown the chops in oil on both sides. Sprinkle with thyme, salt and pepper.

2. Peel potatoes and cut into 3/4-in cubes. Add the potatoes, carrots and onion to the skillet. Pour broth over all; bring to a boil. Reduce heat cover and simmer for 40-50 minutes or until a meat thermometer reads 160


Tupps Tidbits: You will need to use a really large skillet to fit all the pork chops in it


We purchased the pork chops from Fareway Foods.  The pork chops by themselves were awesome but this flour coating was very mushy and added no additional flavor to the chops.  We would definitely not use this recipe again, NOT A KEEPER!

Where did we find this? Originally published as Pork Chop Supper in Taste of Home February/March 1996, www.tasteofhome.com

Cowboy Spaghetti Bake

This looks like a fabulous casserole.  Not sure what it has to do with Cowboys, but YAHOO, let's give it a try and see what we are missing.

Ingredients
1 lb uncooked spaghetti
Olive Oil
2 slices bacon, chopped
1 onion, diced
4 jalapeno chiles, diced
1 lb lean ground beef
1 Tbs. chili powder
Dash salt
1 can (28oz) Muir Glen organic fire-roasted crushed tomatoes
1/2 cup shredded Cheddar cheese (2 oz)
1/4 cup sliced green onion (4 medium)
1/4 cup pickled jalapeno chiles

Directions:

1. Heat large stockpot of water to boiling. Add generous dash of salt and the spaghetti. Cook about 3 minutes less than cooking time stated on box. Drain; return to stockpot. Toss spaghetti with a drizzle of olive oil; set aside
2. Heat oven to 375F. Lightly spray 13 x 9 inch glass baking dish with olive oil cooking spray
3. In deep 10-inch skillet, cook bacon over medium-high heat, heat until crisp. Using slotted spoon, remove bacon from skillet; drain on paper towel-lined plate, Set bacon aside.
4.  Pour off all but 2 tsps. bacon drippings from skillet. Add onion and diced chiles to drippings; saute over medium about 2 minutes. Add beef; cook 8 to 10 minutes, stirring occasionally, until browned and thoroughly cooked. Add chili powder and dash salt; stir to combine. Stir in tomatoes. Heat to a simmer. Taste sauce for salt; add more if needed. Cover; simmer 15 minutes longer. Remove from heat.
5. Add sauce to spaghetti in stockpot; toss. Spread in baking dish. Top with cheese, green onions, pickled chiles and reserved bacon.
6.  Bake 15 to 20 minutes or until cheese is melted and bubbly.

Tupps Tidbits: I was unable to find fire-roasted crushed tomatoes.  I ended up just using normal crushed tomatoes.

When I read this recipe online, it stated to double this recipe and set one aside for quick freezing. I would definitely agree that is a good idea.  The heated up leftovers wereawesome.  All in all, though this was okay, it was probably not worth the hour in making it, when basically it is just spaghetti.  Not a KEEPER in our house!

Where did we find this one? bettycrocker.com

Triple Chocolate Chip & Butterscotch Skillet Cookie

Just another day, another cookie and what not a better day to try this recipe out than Valentine's day! Cookie LOVE! We took a break from our non stick pan and pulled out our versatile cast iron skillet that was tucked away in our camping gear. Iron skillets are renowned for their superior heat retention, that is why we normally use it when camping and cooking over the open fire.  Also, an iron skillet means you can start a meal on the stove, finish it in the over--then take it right to the table. Less dishes, yahoo!

Ingredients
8 Tbs. (1 stick) unsalted butter, softened
1/2 cup brown sugar
2 tsp. vanilla extract
1 egg
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
10-12 caramels, unwrapped
1/4 cup white chocolate chips
1/4 cup dark chocolate chips
1/4 cup semi-sweet chocolate chips
1/2 cup marshmallow fluff
Vanilla ice cream and honey for serving (optional)


Directions:

• Preheat oven to 350
• Beat together the butter, brown sugar, and vanilla until smooth and creamy.  Beat in the egg until combined. Add in the flour and baking soda and salt until no more white streaks appear.
• Stir in the caramels, white chocolate chips, ark chocolate chips and semi-sweet chocolate chips.  Fold in marshmallow fluff.
• Spread the batter out into 10-inch, greased cast iron skillet.
• Bake for 20-25 minutes or until lightly golden.
• Serve warm wiht a scopp of ice cream and drizzle of honey

Tupps Tidbits: I do not think the ice cream is optional, make sure to pick some up! :)

The dish turned out perfect! Beautiful. It is best served warm, right out of the oven. Have a few people by your side to help you indulge. I am now ready for another cast iron skillet recipe...how about deep dish pizza ?? Keep checking the blog...This recipe is a KEEPER IN OUR HOUSE, we will definitely make this again.

Where did we find this one? www.bettycrocker.com

No flour~Monster Cookie Bars

We love monster cookies at our house and when I saw this recipe I had to try it! I mean, seriously? Who can resist them?

Ingredients
1 cup packed brown sugar
1 cup sugar
1/2 cup (1 stick) salted butter, softened
1 1/2 cups creamy peanut butter
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups quick oats
3 cups old-fashioned oats
1 tsp baking soda
1 -2 cups mini m&m's
1 cup mini chocolate chips

Instructions

1. Heat oven to 350 degrees. Prepare cookie sheet by lining it with parchment paper.
2. In large bowl, combine brown sugar, sugar, peanut butter and butter with hand held mixer, mix until pale in color and combined.
3. Add the eggs and vanilla and blend together.
4. Add in the oats and baking soda.  With rubber spatula or wooden spool, mix by hand combined.
5. Add in the mini m&m's and chocolate chips (reserve some for top of bars if wanted). Stir together well until combined.
6. Dump onto prepared cookie sheet and spread out.  This will take several minutes but it can be done.  Sprinkle with reserved mini m&m's and chocolate chips on top.
7. Bake 18 - 20 minutes.  The edges will be lightly browned and the middle will still look underdone, but it will finish baking as it cools.  Let cool for at least 1 hour.  You do not want to over-bake these!

Tupps Tidbits:  It calls for both quick oats and old-fashioned oats, I used the quick oats and it was just fine.  The batter is hard to spread into the cookie sheet, it takes several minutes and you can maneuver to fit the pan.  Remember ~ Baking takes patience to get perfect results!

Where did we find this? togetherasfamily.com

The recipe made an entire cookie sheet, you could freeze some and pull out when needed. Normally I would never say there is too much chocolate, but there is too much mini m&m's and chocolate chips in this recipe, cut it down a bit and these bars are perfect.  They do not "replace" monster cookies though! KEEPER at our house!

Southwestern Fried Perch

What do you like about February?...the longer day light hours?...closer to spring?...it is a short month?...valentines love is in the air ?... or a special birthday?

Not sure if you know this, but February is American Heart Month! And according to the new dietary guidelines, eating about 8 ounces per week of a variety of seafood can help prevent heart disease.  So, twice a week make seafood your main protein food on your plate!  Seasoning with herbs and spices will defiantly improve the flavor of seafood, we normally like to use, Cajun, lemon juice, oregano, or  paprika.  I never thought of using taco seasoning!  This recipe should be zesty and unique!


Ingredients:
1 envelope taco seasoning
1 pound lake perch fillets
1 egg
1/2 cup yellow cornmeal
1/4 cup flour
3 Tbs. vegetable oil

• Place taco seasoning in large resealable bag; add perch fillets, one at a time, and shake to coat.  In a shallow bowl, lightly beat the egg. Combine cornmeal and flour in another shallow bowl.  Dip fillets in egg, then coast with cornmeal mixture. 
• Place in a single layer on a plate; refrigerate for 15 minutes.
• In a large skillet, heat oil over medium-high heat.  Fry fillets for 2-3 minutes on each side or until fish flakes easily with a fork.

Tupps Tidbits:  we replaced lake perch for tilapia, you could use any type of white fish

Where did we find this? Taste of Home

Battered and fried fish are delicious, but not particularly healthy. This recipe treats the fish to a zesty flavor. also do not hesitate in putting on more seasoning then the recipe calls for.We would definitely make it again and possibility serve it in some warm corn tortillas with coleslaw and make fish tacos out of it!
KEEPER in our house!

Beef Stew

Slow and steady! Use a crock pot or slow cooker to perfectly make this one.
We are "hoping" after 2 non-keeper recipes these past weeks we get a keeper!  A full-bodied stew should bring the crowd running when you lift the lid!  Hold on to your hats, lots of ingredients.....

Ingredients:
2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
3/4 teaspoon cracked black pepper
2 tablespoons unsalted butter
1/2 pound button mushrooms, thinly sliced
3 tablespoons all-purpose flour
3 cups veal or beef stock, at room temperature
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 pound small (golf ball size) new potatoes, quartered
1 cup diced carrots
1 cup frozen pearl onions, thawed
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh parsley leaves


Directions:
Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.

Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.

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.

Tupps Tidbits: We decided on cut up round steak that had been tenderized. Also, near the end, we added an extra 1 1/2 Tbs. of flour to thicken.

Where did we find this?  www.foodnetwork.com

You know all our recipes are tested thoroughly by us to make sure they're suitable in our kitchen and your home. We are all about good recipes and about quality home cooking that everyone can enjoy. And a good beef stew recipe is one you should always have on standby. Trust us ~This one is a KEEPER!!

Sage And Garlic Rubbed Cornish Hens

Despite the name,Cornish Hens are not game birds. It is a broiler chicken, the most common strain of commercially raised meat chickens.  Also, though the bird is called a "hen" it can be either male or female.    We love to amaze our family and friends with this stunning main dish because it makes such an elegant presentation.  They are also great alternative for for small Thanksgiving meals, or any special occasion.    Notice in this  recipe bird is served "halved".

Ingredients:
6 garlic cloves
1 Tbs. sugar
1 tsp. kosher salt
12 fresh sage leaves, finely chopped
1 Tbs. grated lemon rind
2 Tbs. olive oil
2 Cornish hens (about 2 2/3 pounds total) butterflied and backbone removed
2 lemons, halved and seeded


Directions:

• Preheat oven to 425 degrees.  Place a wire rack in a roasting pan or on a heavy-duty baking sheet.
• Smash garlic cloves with the back of your knife; then, with the flat side of your knife, press then to grind to a fine past with the sugar and salt against the cutting board.
• Combine garlic mixture, chopped sage, and oil in a small bowl
• Pat hens dry with paper towels.  Rub garlic mixture under skins.
• Place ends on rack; roast at 425 degrees for 30 minutes or until a thermometer inserted into thickest part of thigh registers 160 degree.
• Remove hens; let stand 5 minutes. Remove and discard skin.  Split hens along breast plate. Server with Lemons

Tupps Tidbits: In this recipe the hens are spread out flat. I used a kitchen shears to cut them and remove the backbone before cooking.

Where did we find this? cookinglight.com

These roasted birds are very fragrant, be prepared for a garlic filled house! Even though the picture does not show the hen darken in color, it was amazing and cooked beautifully. You can serve these with just about anything you would traditionally serve with turkey or ham.   This recipe is a KEEPER in our HOUSE!