im making japanese potato salad enjoy
Ingredients
•1.5 lbs large potatoes
•.5 lb large carrots
•1 tsp granulated chicken stock powder
•2/3 cup cucumber
•1/2 tsp salt
•1/3 cup onion
•1 cup mayonnaise
•salt and coarsely ground pepper
Cooking Directions
1.Wash the potatoes and carrots but do not peel.
2.Place in a hot steamer and cook for about 25 minutes over medium heat, taking care to top the water from time to time as needed. Prick the vegetables with a toothpick or skewer to see if cooked and remove when done.
3.Peel the potatoes and carrots while hot, and then transfer the potatoes to a bowl and roughly break up. Mix in the chicken stock powder and leave to cool. Chop the carrots in half lengthways and slice into 1/5-inch-thick semicircular pieces. You can make quarter-button shapes by chopping the halved carrot again lengthways before slicing.
4.Cut the cucumber in half lengthways and, using a spoon, remove the seeds. Cut each half again lengthways and then slice into 1/5-inch-thick pieces. In a separate bowl, sprinkle salt over the cucumber and leave for about 2-3 minutes to soften, then squeeze to remove excess liquid. Cut the onion in half, slice and soak in water to remove any bitterness, then drain and pat dry.
5.When the potato is cool, add the carrots, cucumber and onions and lightly mix. Stir in the mayonnaise, salt and pepper, and serve.

i made some tacos with bruschetta chicken.

grilled chicken

chopped tomatos

garlic

fresh basil

parmesan cheese

mozzarella cheese

taco shells

olive oil

mix all things together but not chicken

you grill a chicken on one side, flip the chicken and cover with above mixture

add chicken two taco shells

now enjoy the taco people

I Made The Seasonal Mushroom Gravy Covered
Steak

Ingredients

1 pound lean ground beef
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup frozen chopped onions
1 teaspoon steak seasoning (recommended: Montreal)
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1 (8-ounce) package sliced fresh mushrooms
2 cups low-sodium beef broth
1 (1.2-ounce) packet brown gravy mix
Cooked rice, for serving

Directions

In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

Enjoy! :D

http://img.foodnetwork.com/FOOD/2008/01/11/SH1006_Salisbury_Steak_lg.jpg

This is Green Chilli with Grandma's Quesadilla's.

I love quesadillas and this is a good recipe from my Grandmother. If I don't have (or cannot find) poblano chilies, I have substituted a can of diced green chilies with good success.

Ingredients:

3 tablespoons vegetable oil
8 teaspoons vegetable oil
1 1/3 lbs poblano chiles, seeded, thinly sliced         (about 6 cups)
3 tablespoons water         (about)
3 garlic cloves, minced
1/2 cup fresh cilantro, chopped
8 (9 inch) flour tortillas
1 lb monterey jack cheese, grated
8 tablespoons salsa, purchased
Directions:

1
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
2
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
3
Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.

http://food.sndimg.com/img/recipes/18/54/05/large/pic1XMWBN.jpg

I prepared a spicy jalapeno burger.

Ingredients:
3 fresh jalapeno peppers, chopped
2 pounds ground beef
1 egg
2 tbsp steak sauce
1 tsp Tabasco sauce
1 tbsp Worcestershire sauce
1 teaspoon garlic salt
1/4 tsp oregano
1/4 cup crushed corn chips

Directions: Mix all ingredients together and form into patties and grill.

I made Mediterranean pasta salad with spicy Italian sausages  in this traditional Mediterranean salad. fat free

Preparation Time
10 minutes

Cooking Time
10 minutes

Ingredients (serves 4)
250g San Remo Large Shells No. 29
4 Italian-style sausages
2 green zucchini, halved lengthways, thinly sliced crossways
100g bought chargrilled capsicum, drained on paper towel, thinly sliced
180g (1 cup) sun-dried tomatoes drained on paper towel, thickly sliced
145g (1 cup) pitted kalamata olives
150g feta, crumbled
1/2 cup loosely packed finely shredded fresh basil
2 tbs olive oil
2 tbs red wine vinegar
Salt & freshly ground black pepper

Method
Cook the San Remo pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water, then drain.
Meanwhile, heat a medium non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Add the zucchini to the pan and cook, stirring occasionally, for 2 minutes or until tender. Remove from heat and set aside for 5 minutes to cool.
Thinly slice the sausages diagonally and place in a large serving bowl. Add the pasta, zucchini, capsicum, sun-dried tomato, olives, feta and half the basil, and gently toss to combine. Drizzle with the oil and vinegar, and season with salt and pepper. Gently toss to combine. Sprinkle with remaining basil and serve immediately.

Enjoy

I love putting hot dogs or bacon in mac & cheese, but I thought to make it more interesting, I've made a Chili Macaroni & Cheese Casserole.

1 (16 oz.) package wheel or elbow macaroni
2 pounds lean ground beef
1/2 cup chopped onion
2 (8oz.) cans tomato sauce
1 (14 1/2 oz.) can diced tomatoes
1 (14 oz.) can whole kernel corn drained
1 (15 oz.) can kidney beans rinsed and drained
1 (1 1/4 oz.) package taco seasoning mix
1 (1 1/4 oz.) package chili seasoning mix
1 (10 3/4 oz.) can condensed cheddar cheese soup
1 (10 3/4 oz.) can milk
3 cups shredded Cheddar cheese
1/2 cup sour cream
1 1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper   
2 cup crushed tortilla chips
 

1. I filled a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through to about 8 minutes. Drain well in a colander set in the sink.

2. Then in a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.

3. I whisked the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper.

4. Then I arranged the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips.

5. I baked it in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream and scallions.

http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/662914.jpg

i made a hotdog chili soup with garlic bread

ingredients

8 ounces hotdog, sliced in to cube   
Nonstick cooking spray
1 teaspoon  olive oil
1 cup  chopped onion (1 large)
2 cloves  garlic, minced
1 14 1/2-ounce can  no-salt-added diced tomatoes, undrained 1 8-ounce can  no-salt-added tomato sauce
1 cup  water
1   canned chipotle pepper in adobo sauce, chopped
1 teaspoon  dried basil, crushed
1 teaspoon  dried oregano, crushed
1 teaspoon  chili powder
1/4 teaspoon  ground cumin
1 1/2 cups  frozen whole kernel corn
1 french bread, cut diagonally
1 1/2 tablespoon

Cut hotdog into thin bite-size cube. Lightly coat a large saucepan with cooking spray. Heat over medium-high heat. Add hotdos. Cook and stir for 2 to 3 minutes or until hotdog is tender. Remove hotdog from saucepan and set aside.
2 Carefully add the oil to the hot saucepan. Cook onion and garlic in the hot oil about 4 minutes or until onion is tender. Stir in undrained tomatoes, tomato sauce, water, chipotle pepper, basil, oregano, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3 Stir in frozen corn. Simmer, covered, for 5 minutes more, stirring occasionally. Stir in hotdog. Heat through.
season the french bread with the garlic bread and top with basil leaves. and toast it in the oven for 3-5 min.

Fun Pancakes!

•2 cups flour
•2 tablespoons sugar
•1 teaspoon baking powder
•1 teaspoon baking soda
•1 and 1/2 cups milk
•2 large eggs
•3 tablespoons butter

1.In one mixing bowl, mix together the flour, sugar, baking powder and baking soda
2.In another bowl, mix together the milk, eggs, and melted butter
3.Next, pour the eggs, milk, and butter mixture into the first bowl
4.Mix until batter is smooth
5.Spoon batter onto a medium heat, lightly greased griddle or skillet
6.Cook about 1-2 minutes until the batter begins to bubble
7.Flip and cook the other side for about 1-2 minutes
For fun, try these variations:

1.Make the pancakes in different sizes, very large or small
2.Garnish with sliced strawberries
3.Once you pour the batter onto the pan and before you flip the pancake you can add
•Bananas
•Chocolate Chips
•Peanut Butter and Jelly

Im gonna make Buttermilk Fried chicken

Ingredients
1 chicken, cut up into 10 pieces
2 cups buttermilk
1 tablespoon red hot pepper sauce
2 teaspoons salt, divided
1 cup flour
1/2 cup seasoned breadcrumbs
2 teaspoons granulated garlic
2 teaspoons paprika
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
Directions
Marinate the chicken in a mixture of the buttermilk, pepper sauce, and 1 teaspoon of the salt in a large glass bowl. Let sit for 8 hours or overnight in the refrigerator, turning the chicken pieces over at least once. Once ready to cook, remove the chicken from the refrigerator.

Preheat the oven to 350 degrees F.

Remove the chicken from the buttermilk and blot the excess liquid with paper towels. Mix the flour, remaining 1 teaspoon salt, breadcrumbs, granulated garlic, paprika, and black pepper in a large bowl. In a large frying pan, heat 1-inch of oil over medium-high heat. Working in batches, toss the chicken in the flour, making sure the chicken is fully coated and dry. Fry the chicken 3 minutes on each side. Then transfer each piece of chicken to a baking sheet lined with a cooling rack and bake until the internal temperature is 170 degrees F, about 15 more minutes.

Okay. First of all, I GOT SCREWED! So, I am taking a total chance here!

Desert Chicken Strips

(I dont know how the hell you make chicken strips, so I'm gonna guess)

Things you need:
1/2 pound of chicken
1 tablespoon of chocolate sauce
1 cup of sugar
1 cup of cinimon

Directions: Cut the parts of the chicken off that would kill you if they were consumed. Deep fry the chicken. Wait until its extra crispy. Take it out and pour the chocolate sauce in a zigzag pattern all over the chicken strips. Try to cover as much of the chicken as you can. Pour the cup of cinimon over as much of the chicken as you can, than pour the one cup of cinimon all over the chicken. It should come out nicely.

I am making Shiner Bock Braised Short Ribs with Maple-Balsamic Glaze  Hope u like it!

To Serve 6 to 8.

Braise:

4 pounds meaty beef short ribs
Salt, freshly ground black pepper, and sweet paprika
Olive oil
2 medium onions, roughly chopped
4 large garlic cloves, peeled and chopped
2 medium carrots, peeled and sliced thin
2 celery stalks, chopped
2 cups Shiner Bock beer
1 cup beef stock
3 ancho chiles, seeds and stems removed
2 rosemary sprigs

Maple-Balsamic Glaze:

½ cup pure maple syrup
2 cups balsamic vinegar
2 rosemary sprigs
1 tablespoon prepared horseradish

Season the ribs all over with salt, pepper and paprika. Place in a single layer on baking sheet, cover with plastic wrap and set aside at room temperature for 30 minutes.

Preheat oven to 350 degrees.  Pat the ribs dry with absorbent paper towels, but don’t rub off the seasonings.  Add some additional black pepper.  Heat a glaze of olive oil in a heavy, deep-sided, 14-inch skillet over medium-high heat.  Sear the ribs until well-browned, turning often.  Repeat until all ribs are browned.  Be sure not to crowd the pan; the ribs should not touch. Place the ribs in a single layer on a sheet tray. Pour off and discard all but about ¼ cup of the fat from the pan.  Return pan to heat and sauté the onions, garlic, carrots and celery, seasoning them with salt and pepper, until the vegetables are browned and wilted, about 8 minutes.

Add the Shiner Bock and bring to a full boil, scraping the bottom of the pan to release all the browned bits.  Add the stock, ancho chiles, and rosemary sprigs; cook an additional 5 minutes.  Pour the vegetable-beer-stock mixture into a baking pan large enough to accommodate all of the ribs in a single layer.  Place the ribs on top of the vegetables.  Cover the pan tightly with foil and bake in preheated oven for 4 hours, or until the ribs are fork tender.

While the ribs are braising, make the glaze.  Combine maple syrup, balsamic vinegar, rosemary and horseradish in a saucepan; whisk to blend. Reduce over medium heat until reduced by 2/3 and very syrupy.  Remove from heat and set aside to cool to room temperature.

Remove the ribs from the pan and set aside to keep warm.  Strain the braising liquid, discarding the vegetables.  Skim fat from surface.  Place liquid in saucepan and cook to reduce by half.

Serve the ribs in a pool of the reduced pan juices.  Place the Glaze in a squeeze bottle and squiggle a portion over each serving.

Ive made Orange Pecan French Toast with Balsamic Orange sauce. Hope you enjoy

1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 (3/4 inch thick) slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup 2% milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 egg whites
2 eggs
1 tablespoon confectioners' sugar for dusting

1.In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
2.In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
3.Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
4.Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

balsamic orange sauce

1 tablespoon olive oil
3 cloves garlic, minced
1/2 tsp. fresh rosemary, minced
2 tablespoons balsamic vinegar
1/3 cup orange marmalade

In a small saucepan, heat oil over medium heat.
Add the garlic and rosemary. After a minute, stir in marmalade and vinegar. Stir until heated through.

Buffalo Style Chicken Pizza

3 skinless, boneless chicken breast halves - cooked and cubed
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3.Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

I made a baked haddock with parmesan and herb stuffing

This delicious baked haddock makes a wonderful everyday meal with potatoes or rice and a side vegetable or salad.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:
•1 1/2 pounds haddock or cod fillets
•salt and pepper
•3 slices white bread
•1/3 cup grated Parmesan cheese
•1 teaspoon crushed garlic
•1 tablespoon chopped parsley
•1 tablespoon fresh herbs, such as chives and dill, chopped
•5 tablespoons butter, melted
•1/3 cup heavy cream
Preparation:
Cut fish fillets into serving-size pieces.
Butter a 2-quart baking dish and heat oven to 350°.

Arrange fish fillets in the baking dish and sprinkle with salt and pepper.

In a food processor, pulse the bread with Parmesan, garlic, parsley, and herbs.

Toss crumbs with the melted butter and sprinkle over the fish. Drizzle cream over all. Bake for 25 to 30 minutes, until haddock flakes easily with a fork.