Bread, Uncategorized

Cherokee Fry Bread

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My family is from all over. I’m literally a mixed mutt. Most of us are these days. My mom’s family are Cherokee. My dad’s family has Cherokee too, but most of it comes from my mom’s side. Most of the time my great grandmother said she was black dutch. This is because most times back in those days, you didn’t want to be associated with being any type of black or native American. Native American’s that lived outside of the reservation usually said they were white if they could get away with it, or if they couldn’t, they’d claim black dutch. It’s better than being an Indian in their minds. People treated you differently. I recently learned to make fry bread. It’s not something I grew up with, unless I was in Cherokee. This recipe is pretty authentic. It could have been changed over the years, but I know not of this. I received it from someone I know on the reservation.

2 cups all purpose flour

1/2 teaspoon salt

1/2 cup water

1/2 teaspoon baking powder

1/2 cup instant dry milk

2 cups shortening

Add all the dry ingredients. Add water until a soft ball forms. In your deep frying pan heat shortening until flour bubbles. Pull off a palm sized mound of dough. Roll into a ball. Flatten into a disk shape. Cook until brown. Turn with tongs.

 

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Pork, Uncategorized

Hawaiian Pork Stir Fry

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I always wanted to go to Hawaii. The idea of BBQ of a whole hog, the salty smell of the breeze, and the hula dancers doing their dance. I type this and I can literally feel the sun touching my face. It’s such a wonderful dream. I really don’t know if this will become my reality one day or not, but I think it would be one of the best vacations, ever. What a perfect dream. Then reality sits in. The heat I’m feeling, it’s really only the heat from my stove eye. and that breeze I thought I was feeling, that’s the suction of my vent. Oh well.

1/2 cup brown rice

6 oz pineapple juice

2 tablespoons rice vinegar

2 teaspoons cornstarch

2 tablespoons brown sugar

1 tablespoon dry sherry

1/4-1/3 teaspoon Siracha

1/2 teaspoon kosher salt

2 tablespoons canola oil

pork tenderloin, trimmed, cut into large chunks and seasoned with salt and pepper.

1 tablespoon ginger

1 tablespoon garlic

pieces of pineapple

Cook rice according to directions.

Whisk juice, vinegar, cornstarch, sugar, sherry, siracha, and salt.

Heat oil in a skillet.  Sear pork until rich brown. Pour off drippings. Return to the burner. Add garlic and ginger and cook until fragrant.  Pour in mixture and heat.  Add pork and cook. Add cubed pineapple. Serve.

Dessert, Uncategorized

Apple Raisin Cheesecake Bars

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As you know, not long ago we took a trip to New York. Little guy, Coop, was upset we didn’t get NY Cheesecake. I felt SO, SO, SO bad! I decided that we’d make up for it by having a baby and mama cook off. He loves it when I bring him in there to cook with me. Sometimes he’ll pout and not want to come, but if I coax him in he’ll later say, thanks mom for making me come in here. I had a lot of fun. How sweet is that??

As I’m standing here with my baby cooking, I am trying to think of things that my mother did with me. My mom was a great mom. I know I say this a lot, but man…she’s special. Anyway, I remember when I was probably about three years old. Mom had a few extra cents and so she bought big pieces of green poster board. She sat there in the floor with me and we drew out letters and cut them out. She taught me my alphabet. It’s funny how that memory stuck out to me. I continued searching my memories and it dawned on me it’s all about those little things we think are silly, forgettable things. The hope is Coop will remember our time together forever.

Crust and Top:

No stick cooking spray

3/4 cup all purpose flour

1 1/2 cups rolled oats

1/2 cup firmly packed brown sugar

1/4 cup sugar

3/4 cup shortening

Filling

16 oz cream cheese, softened

2 large eggs

1/2 cup sugar

1 teaspoon vanilla

Apple Raisin filling:

1 cup peeled and chopped apples

1/2 cup raisins

1 teaspoon vanilla

2 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

Heat Oven to 350 degrees. Spray a 13×9 pan with no stick spray.

Combine oats, flour, brown sugar, and sugar in a bowl. Mix well. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs. reserve 1 cup of mixture. Press remaining into bottom of prepared pan. Bake 12/15 minutes or until a mixture is set. DO NOT BROWN.

Beat cream cheese, eggs, sugar, and vanilla, in a large bowl with a electric mixer. spread over crust. Combine apples and raisins, vanilla. Mix in sugar, cinnamon, nutmeg, and allspice. spread evenly on mixture. sprinkle with reserved oat topping. Bake 15-20 minutes until top is golden. allow to cool and chill at least 1 hour. cut into bars.

Uncategorized, Vegetables

Fried Cabbage

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Cabbage can be done in so many different ways, in so many different dishes. I really enjoy making fried cabbage. My son will eat pretty much anything, except cabbage. Since this is the case, I don’t get to make this recipe too much or it’ll just go to waste. I like this recipe though, because it can feed a crowd and it’s budget friendly. I hope you love it as much as we do!

5-6 slices of bacon fried crispy, grease reserved

1 large onion, chopped

3 garlic cloves, minced

1 cored and sliced cabbage

salt, to taste

pepper, to taste (I estimate about 3/4-1 teaspoon)

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon paprika

With reserved bacon grease add onion. Cook until onion is caramelized. Add garlic. Stir for about 30 seconds. Add cabbage and stir about 10 minutes. Season with remaining ingredients. Reduce to low and cover. Stir occasionally. Cook until cabbage is tender. This should take about 30 minutes. Add bacon and stir. Serve.

 

Reviews, Uncategorized

Maybe I’m crazy for cooking spray?

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I know this post seems pretty crazy. I recently decided to switch from my cooking spray that I used a self filling container and try the premade stuff. I was making muffins and I really was worried because I thought it was my pan. SO I bought this pan here:

Nordic Ware Natural Aluminum Commercial Petite Muffin Pan, 24 Cup

It’s perfect by the way. I’m seriously in love with this pan. Anyway, So let me say I had my doubts about this cooking spray, but me oh my! I’ll be buying it from now on.

Pro’s: It sprays great. It’s even and it’s not really all that messy. Nothing I used it on stuck. My pan was actually 10 times easier to clean (how does that happen??)

Con’s: I don’t know if it was because of the flour in the spray, but it did kind of clump up and fell on the side of my can. It was really easy to clean up though. It wasn’t enough to hinder me from purchasing over. and over. and over again.

Soups and Stews, Uncategorized

Lasgna Soup

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I love soup. I also love cheap soup recipes. I can feed a family of 5 or 6 with this recipe for under $10.00. The original recipe calls for stuff like garlic powder and beef broth with onion…but come on folks, you can’t tell me that replaces the real good fresh stuff. It’s funny because when I first married my one true love I bought this little fill in your own recipe book and this is the very first recipe I wrote in it. Twelve years later, I still have never made this recipe. Today is the day. It’s been cooler than usual and I thought we could really use something to warm the soul.

1 lbs ground beef

16 oz of crushed tomatoes

32 oz beef broth

one small chopped onion

1/2 teaspoon of garlic minced

1/4 teaspoon Italian Seasoning

1/4 cup parmesan cheese

Lasagna noodles

salt and pepper to taste

Brown beef and onion. Right before it’s done browning add garlic. Drain beef. Add back to the pot. Add Italian seasoning, tomatoes, and beef broth. Once it begins to boil break up your noodles and add. Cook until tender. Add 1/4 cup of parmesan and stir quickly. Enjoy!

Chicken

Chicken Pot Pie

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Boy….the memories. My mother used to make this recipe for me when I was little. I don’t make it nearly enough. However, it’s one of those recipes, I really have to be in the mood for. That was tonight. There’s something about the tangy buttermilk in the dough that just brings this recipe together so perfect. Enjoy it ya’ll.

1 cup buttermilk

1 cup self rising flour

1 stick butter

2 cups chicken broth

3-4 pieces Chicken breasts

cream of chicken soup

3 carrots, cut into pieces

8 oz frozen peas

3 potatoes, cubed

Boil chicken until done. Cook carrots, peas, and potatoes until tender, but firm.  In a glass baking dish put the soup, and chicken broth in. Add veggies and diced chicken. Add salt and pepper. In a separate bowl, add flour, milk, and butter. Mix. Then pour over the mixture. Bake at 350 degrees until browned.

NOTE: IF the mix doesn’t have enough liquid in it, add a little more. Generally, I like to see it almost covering the veggies and chicken.