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.

 

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.

Dessert, Uncategorized

Homemade Ice Cream

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I try really hard to only make ice cream every blue moon. It’s a little more expensive to make than to buy….but it tastes soooooo much better. Anyway I made this to go with the Peach Cobbler. You know I feel so stupid. I forgot to add the sugar. Who does that? Luckily if you forget to add it you can throw it in later, just make sure it’s melted and not coarse. It’ll work the same. Having cooked for 20 years or more, I’m shocked I made such a silly mistake. However, I laughed and called myself an amateur. LOL!

8 Egg Yolks

2 Cups Sugar

1/4 teaspoon salt

2 Cups Milk

2 Cups half and half

4 cups heavy cream

2 teaspoons Vanilla

Mix slightly beaten egg yolks with sugar and salt. Scald milk with the cream and half and half. Stir frequently. Add a little milk to the eggs to prevent scrambling. Then add the Egg mixture to the milk mixture. Cook until the mixture forms a coating n the spoon when you pull it up Remove from the heat and add vanilla. Refrigerate overnight or for as little as 2 hours. Follow ice cream maker instructions.

Dessert, Uncategorized

Peach Cobbler

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Nothing says summer like peach cobbler for dessert. It’s a true comfort food. it’s delicious. It’s one of my favorite things about summer.  When I was a little girl, our neighbor used to make this recipe for us. It was really something I looked forward to every year. She made her own canned peaches though. She used true Georgia peaches.

1 Cup Self-Rising Flour

1/2 Cup + 1 Tablespoon Sugar

Pinch of Salt

1/2 Cup butter, melted, divided

28 oz canned peaches

Preheat oven to 350 F.  Butter 8×8 pan. Whisk together Flour, 1/2 Cup Sugar, and the salt. Add 1/4 Cup Butter. Mix to crumbled. Sprinkle 1/3 mixture on bottom of the pan. Pour in can peaches. If there’s not enough liquid from the can, pour in some water. Enough to mostly cover the peaches. Top with the rest of the flour mix. Sprinkle with remaining sugar. Drizzle with the remaining 1/4 cup of butter.  Bake 50 minutes.