Tuesday, December 3, 2013

Thanksgiving leftover recipe 4; Creamed Collard Greens and Turkey PotPie

You will need ;
1 pack of puff pasty
1 breast of leftover turkey meat
2 cups of leftover collard greens
3 tbs butter
3 tbs flour
1/2 cup heavy cream
1 pack of cream cheese
1 cup broth


Cube the breast meat

Rinse and drain the collards

Melt butter in a large skillet on medium heat, then add the flour. Cook until flour turns slightly brown.

Stir in collards and cook for 3 minutes then add cream cheese.

Add cream and broth and cook down a little.

Mix in breast meat and remove from heat (I also added 1 cup of frozen corn to the mixture)

I used individual baking dishes. Spray them with no stick spray, fill with filling and top with enough pasty to completely wrap around the top of the dish.

Bake at 375 until puff pastry is brown and crispy.

Monday, December 2, 2013

Cabbage Rolls

1 pack ground turkey
2 rolls of turkey breakfast sausage
2 cup uncooked white rice
2 heads of cabbage leaves
1 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped parsley
4 fresh basil leaves cut
1/4 cup green onion
2 egg, slightly beaten
3 tbs tomato paste
1 can large can of tomato soup
1 can large can of seasoned diced tomato
1 can large can of stewed tomato
3tbs brown sugar
Salt and pepper to taste

1. Cook the rice according to package directions
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3.     Combine the tomato products and brown sugar in a large saucepan. Mix thoroughly, then remove 1/2 cup. Simmer the remaining.
4. In a medium mixing bowl, combine the ground meat, cooked rice, onion, bell pepper, basil, parsley egg, salt and pepper, along with 1/2 cup of tomato mixture. Mix thoroughly.
5. Divide the meat mixture evenly among the cabbage leaves. Roll and secure them with toothpicks.
6. Add the cabbage rolls to a large baking dish, pour the remaining sauce over the rolls, cover with foil then bake at 350 for 45 minutes or until the meat is completely cooked.

***Optional twist**** Add fresh mozzarella to the center of each cabbage roll for a cheese surprise.

Tuesday, October 29, 2013

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole for Dinner. 

I read several different recipe for this, they all looked good, but I wanted to do mine a little differently. What is different you ask.... 1)I am using crackers and panko for the crust 2)My crust is on the bottom as well as the top 3) the addition of cream of onion and celery.

4 chicken breast (ribbed meat best)
1 pack of ham
1 pack of sliced swiss
1 can cream of onion
1 can cream of celery
1 cup milk
1 cup chopped onion and pepper blend (frozen section)
1/4 cup parsley
2 cups chopped spinach
2 tbls sour cream
1 tbls Dijon
2 packs crackers
2 cups panko
1 stick melted butter 
seasoning- salt, pepper, smoked paprika

Place the chicken in a pan, season it then sprinkle chopped veggie blend on top. Bake at 350 until completely cooked. Remove the bones from the cooked breast and cube the meat. RESERVE THE LIQUID FROM THE PAN

Slice cheese and ham into shreds and set aside.

Crush crackers and add the butter and panko, combine well.

In a large bowl combine, cream of celery, cream of onion, sour cream, dijon, milk, liquid from chicken, parsley, spinach and chicken.

Spray your baking dish with a nonstick spray. Add about 1/2 of the cracker mixture to the bottom of the dish and press firmly. Put 1/2 the chicken mixture on top of the cracker crust, then add 1/2 of the ham. Now add all the cheese evenly over the ham. Next add the remaining ham, then the remaining chicken mixture and lastly top the casserole with the remaining cracker crust.

Bake in the oven at 350 for about 30 min or until crust browns evenly. Let the casserole cool slightly before serving.

MiMi J

Wednesday, October 2, 2013

Blue Ribbon Winning Stuffed Shrimp and Grits

Stuffed Grits and Shrimp

2 c water
3/4 c quick 5 min grits
1 c milk
1/2 cup cheese
3 tlb butter
season to taste (garlic powder, onion powder, salt, pepper)(I also add a dash of liquid smoke to the water)

1/2 c chopped shrimp (cooked)
1/4 c crab meat (cooked)
1 tsp sriracha or hot sauce
1 tsp mayo
1 c cheese

Shrimp Gravy;
3 tbls butter
1 tbls veg oil
3 tbls flour
1 c chicken broth
1/4 c each chopped celery & onion
1 lb med to large shrimp
1 c sausage diced
season to taste (garlic powder, onion powder, salt, pepper)
green onion and lemon garnish

To fry you will need egg and water mixture, seasoned flour to dredge and oil to fry

  1. Place water and seasoning in a pot to boil. Once it's boiling add the grits. When grits get thick add the milk and butter, mix well then add the cheese. Once the grits a nice and cream pour them into a long Pyrex dish and allow them to solidify. I suggest making the grits a day ahead.
  2. Combine the stuffing ingredients. Scoop 1/2 cup of the solid grits then smash into a flat round. (I use plastic wrap to keep things neat). Put 2 to 3 tbls of the stuffing in the middle of the round and then form into a grit cake. Dip the grit cake into the egg mixture, then into the flour for a good coat.
  3. Saute sausage, celery and onions in veg oil then add shrimp. In a separate pan, melt the butter and add the flour cooking low until it forms a smooth paste. Whisk in broth and seasonings then add the mixture to the sauteed shrimp mixture. Season and simmer on low heat until the grit cakes are fried.
  4. Place enough oil in a large frying pan to submerge the formed grit cakes. Fry each grit cake until gold brown, then top with a few soup fulls of the shrimp gravy. Garish and serve hot.

Tuesday, October 1, 2013

Black Bean and Cheese Cornbread Muffins

1 cup cornmeal
1 cup flour
2/3 cup white sugar
2 eggs
1/4 cup buttermilk
1 can of stewed tomatoes drained
1 can of black bean drained
1 cup of cheese
1/2 tsp baking soda
1/2 tsp salt
1/2 chipotle pepper flakes
1//2 tsp garlic powder

Combine dry ingredients. In a large bowl mix beat eggs and add the buttermilk, add the dry mixture and mix well. Add the remaining ingredients and combine well. Cook in nonstick muffin tins at 350 for 15 minutes or until the muffins are cooked completely.

Blue Ribbon Winning Sriracha Buttermilk Fried Chicken

  • family pack of wings
  • 1 cup sriracha hot sauce
  • 2 cups buttermilk
  • 1 tbls garlic powder
  • 1 tbls onion powder
  • 1 tsp salt
  • 1 tbls pepper
  • 1 tsp cayenne pepper
  • 1 tbls parsley flakes
  • 1 tsp honey
  • oil to fry
  • seasoned flour to dredge
Combine buttermilk, sriracha, honey and seasonings in a extra large zip bag or bowl. Allow the chicken to marinate in this mixture overnight.

*Next Day*

Remove the chicken from the mixture and dip in seasoned flour. Allow the chicken to rest on a wire rack while you heat your oil for frying. Fry the chicken until it's done.

Chicken and Dumplings

Chicken and Dumplings

1 whole chicken
2 cups celery
2 cups carrots
1/2 cup parsley
1 large onion
1 bell pepper
1 tsp garlic powder
salt & pepper to taste
1/2 teaspoon cayenne pepper
2 tbls Italian herbs
2 bay leaves
1 pk frozen peas
enough cold water to completely cover chicken

For dumplings
2 cups all-purpose flour
2 teaspoons baking powder
1 tsp pepper
1 teaspoon salt
1 tsp Italian herbs
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled in
freezer and cut into thin slices
3/4 cup cold buttermilk

Place chicken in a large stock pot. Add carrot, celery, onion, parsley, bell pepper, bay leaf and seasoning then cover completed with cold water. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from the pot and set aside to cool. 

While the chicken is cooling start making the dumplings. 

Whisk flour, baking powder, salt, pepper, herbs and baking soda together in a large bowl.Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. Slowly pulse in 3/4 cup buttermilk; pulse until just combined. Add the peas to the stock, increase the heat and bring the stock to a strong boil. Drop spoonful of mixture into boiling soup and allow to cook covered for about 5 minutes. Dumplings will rise to the top of the pot when they are ready. Remove chicken meat from the carcass and add back into the soup. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 then serve.

Tuesday, September 24, 2013

General Tso's Meatballs

    For the Meatballs
  • 1 lb ground turkey breakfast sausage
  • 2 Tbl minced ginger
  • 1/4 cup scallions, chopped
  • 1 tsp garlic powder
  • 1/4 cup seasoned bread crumbs
  • 1 egg
  • light flavored oil for frying (olive, grapeseed, etc)
  • Sauce
  • 1/2 tsp sesame oil
  • 3 Tbl rice wine vinegar
  • 3 Tbl soy sauce
  • 1/4 cup water
  • 3 Tbl sugar
  • 1 Tbl cornstarch
  • 1 Tbl chili sauce
  • 1/4 cup scallions, chopped
  • 4 – 5 small dried chilies, seeded and chopped
    • Combine all of the meatball ingredients and mix thoroughly. Form into 13 to 16 balls and fry in oil over medium heat until cooked through and crispy. Place the meatballs on cooling rack to drain excess oil.

    • While the meatballs are draining, mix everything except the scallions and chili peppers in a small saucepan and whisk until combined. After everything is mixed well add the scallions and chili pepper and bring to a boil. Simmer for five minutes until thickened and remove from heat.

    • Add the meatballs to to the sauce and coat well.

    Monday, August 19, 2013

    Peanut Butter Cup Cheesecake


    3 packs of cream cheese (softened)
    1 cup of sour cream
    1 tsp vanilla extract
    3 eggs
    1 cup of sugar
    1 cup of peanut butter chips

    1 box of chocolate teddy grahams
    2 tbs of melted butter
    1/4 cup of sugar

    1 cup of chocolate chips
    3tsp milk
    as many mini Reese's cup your heart desires (Freeze them)

    Spray the cheesecake pan with a non-stick spray. Finely crush the cookies then mix in the sugar. Add the butter to the cookie crumbs. Using the bottom of a small rounded glass, firmly press the cookie crumbs evenly around the cheesecake pan making sure to coat the outer rim of the pan. Set aside

    Using a mixer cream the cream cheese and sugar, once it's well mixed add the sour cream and vanilla extract, then add the eggs one at a time mixing well after each egg (this will give you a light and fluffy cake). Turn the mixer off once the cheesecake batter is well incorporated. By hand, fold in the peanut butter chips.
    Pour the batter evenly over the crust. Bake at 300 in a water bath for about 1 hour. Turn the over up to 325 for the last 30 minutes or until the cheesecake is set and just a little wiggly. (Signs of over baking; 1 cracked top, 2 brown top, 3 uneven dome, 4 no wiggle in the batter) Once baking is complete turn the oven off, open the oven door and let the cheesecake sit undisturbed for 45 minutes. 

    Perpare the topping about 5 minute before the cheesecake comes out of the oven. Melt the chocolate chips with the milk until there is a smooth spreadable chocolate. Once the cheesecake has rested for 45 minutes take it out of the oven and spread the chocolate over the top evenly. Immediately add the mini Reese's Cups and then refrigerate the cheesecake overnight.

    Hungraciously Yours,

    MiMi J

    Monday, February 18, 2013

    Spaghetti Squash

    Slice squash in half lenght wise, add salt and pepper to the flesh and bake flesh side down for 20 min then flesh side up for another 15 min. Once the squash is cook enough to handle scrape out the seeds, then use a folk to shred out the spaghetti squash. Place your shredded squash in a bowl so you can toss it with your sauce.
    Sautee onions, and peppers in tbls of butter, add chicken (I used precooked grilled thigh meat). Add in about 1 cup of cheese (smoke gouda and a chipotle cheese works nice), you'll need about 1/2 each chicken broth and milk to make the cheese sauce creamy. Season sauce

    Friday, February 8, 2013

    Saffron Buttermilk Pancakes

    I made buttermilk pancake with the saffron. I infused the saffron in warm milk. The saffron adds a nutty type flavor to the pancakes.

    1-1/2 c flour
    1 tbls &1-1/2 tsp sugar
    1-1/2 tsp baking powder
    3/4 tsp baking soda
    1/4 tsp salt
    1-1/2 c buttermilk
    1/4c milk
    2 pinches of saffron
    2 eggs
    3 tbsp melted butter
    Add the saffron to 1/4 cup of the milk and warm it for about 1 minute. Let it sit while you mix your dry ingredients. Mix your ingredients, including the saffron milk, then combine your dry with the wet. I heated my griddle to 400dc. I oiled the griddle with 2 tbls of butter and 1 tbls veg oil.
    Hungraciously Yours,
    MiMi J


    Thursday, January 24, 2013

    What Makes Dirty Rice Dirty?

    Have you ever wondered why dirty rice is called "Dirty"? It is because traditional, dirty rice will have chicken gizzards, liver and sometimes giblets in it as well. To some this is considered the dirty part of the bird. The liver and gizzards are mixed with ground pork and that is what gives the meat the dirty appearance.

    You may have heard this delicacy referred to as Rice Dressing, or Cajun Rice, but here in the south we simple call it Dirty Rice.

    3 cups cooked quality long grain par-boiled rice (I like Uncle Ben's)
    1 Savoie's Dressing Mix(this is our secret ingredient)
    1 roll of spicy breakfast sausage and 1/2 roll of sage breakfast sausage
    1 cup chicken broth
    About 1/2 cup each chopped onion, celery, green bell pepper, green onion
    3 chopped garlic cloves
    1 chopped jalapeno
    1/2 cup fresh chopped parsley
    season with Cajun seasoning and cayenne if you like it spicy

    In a large skillet coated with oil, cook the chopped celery, onions and peppers until they get soft, once they are soft, add the garlic and parsley and let it cook for about 2 more minutes before adding in the meat. Season lightly at this point because you'll add more season at the end to taste. Once the meat is completely cooked, incorporate the Savoie's Dressing Mix. Let this cook for another 10 minutes before adding in 1/2 cup of chicken broth and the rice. Once everything is well mixed you can add more broth and seasonings as needed.

    Hungraciously Yours,
    MiMi J

    Wednesday, January 9, 2013

    I will be featured on Food Network's new show called Bobby's Dinner Battle, be sure to watch Jan. 23

    Hi Friends,
    Be sure to tune into Food Network's new show called "Bobby's Dinner Battle". The new show starts January 16th, I will be featured on the episode that aires January 23rd. I am super excited, so be sure to watch 9pm cst.

    Premiering Wednesday, January 23rd at 10pmET/PT
    “Battle Dallas”

    Bobby Flay challenges three teams of the best home cooks in Dallas to throw a Wild West-themed dinner party. While cousins Meika and Crystal have to cook on the fly when they realize they have forgotten a key ingredient, best friends Susan and Grace-Anne attempt to make sorbet from scratch, and high school friends Alisa and Stephen “twist” their way through the kitchen. Who will be named the best home cooks in Dallas and take home the coveted Bobby’s Dinner Battle trophy?

    Tuesday, January 8, 2013

    3 Cabbage Stew Creation (Mission #2 Bok Choy)

    I, like a lot of the world, am on a healthier eating kick right now. I'm not saying that I do not eat sweets and carbs, but I also and more frequently incorporate healthy items to my diet.

    This soup was an experiment for me. I make cabbage stew frequently, but I normally only use green cabbage. One of my missions this year was to try Bok Choy, so from there birthed the 3 cabbage stew idea.

    Vegetables include; bok choy, green cabbage, red cabbage, celery,garlic,  sweet onion, green onion, green chili peppers, Italian parsley and two cans of stewed sliced tomatoes.

    Meat; ground turkey breakfast sausage, out of casing and formed into meatballs.

    Seasonings; 2 packs of onion soup mix, black pepper, sea salt, Cajun seasoning, chili pepper, cayenne pepper, ground thyme, rosemary, bay leaves, marjoram leaves, green curry powder (Did you know spicy peppers boost your metabolism?)

    Chop your vegetables and cut your cabbage in long shreds.

    In a skillet cook the meatballs be sure to add a little EVOO to your pan. Remove your meatballs once they are done and add your celery and onions to the hot pan. Let it cook for about 10 minutes and then add in your garlic and peppers. Let this cook for another 10 minutes, but while this is going add the onion soup mix to 4 cups of hot water and mix well. Once your vegetables cook well add about 2 cups of the onion soup and water mix to your skillet and mix it around good. Transfer everything from your skillet to a large stock pot and then add the remaining soup mix. Add in everything else except the meatballs. The cabbage should be completely submerged, so you may need to add more water. Let everything cook for about 30 minutes and then add your meatballs. At this point you want to taste your broth, add more salt and pepper if needed. Once the cabbage is tender your soup is ready.

    Hungraciously Yours,
    MiMi J

    Red Cabbage, Green Cabbage and Bok Choy
     I made and added turkey meatballs for protein.


    Mission # 1 Never again have an undressed table.

    I never realized how important a set table adds to the atmosphere of your home or dinner party until it was brought to my attention by someone who I respect greatly. So, one of my new missions is to never have my dinning room table unset and to change it up with the seasons. It doesn't have to be to fancy or extravagant, because that just isn't me. Fresh, simple and clean is my style.

    Hungraciously Yours,
    MiMi J

    Thursday, January 3, 2013

    Whats' in the Glass? Juice because it's good for you.

    This morning I pulled out my juicer. My trusty juicer has helped me lose 60 pound in the past, as well as help put my Crohn's disease in remission. I am a firm believer that there is a natural cure in fresh fruits, vegetables, herbs and plants, all you have to do is read and consume.

    Both my daughter and myself are suffering from a little winter time sniffle and cough, so I decided to juice a vitamin C pack refreshment. Not only will this juice help boost our immune system, but, if consumed regularly it can help fight cancer, boost the metabolism, help those bowels get to moving, and help hair and skin look it's best.

    This juice is also great for those NY2013 diet resolutions. A glass of freshly juice fruit and veggies will help those pound drop by boosting your metabolism, regulating bowel movements (the more that comes out is less that stays in), and it will also give you the energy you need to workout.

    Here is what is in the glass;
    Kale- This is a superfood, so you know it's packed with good stuff including vitamins A, C & K. There is also a high amount of iron, calcium and fiber in kale.

    Celery- Full of vitamin A, C, B1, B2 and B6. There is also plenty of fiber for a smooth move. Celery is also know to reduce blood pressure and relieve inflammation.

    Cucumber- Are good for skin hair and nails. They are full of water so its an excellent source of hydration. In addition there are vitamins A, C, B1, B2, B6 as well as a health dose of potassium.

    Carrot- It's a well know fact that carrots are good for the vision, that is because it's full of vitamin a, which if consumed regularly may help reduce the risk of some cancers.

    Apple- We all know the old saying about a apple a day, it's because apples are a great antioxidant, full of vitamins and are also good for the colon. A clean colon equals a clean body.

    Orange- Interesting fact, a orange is actually a berry. Oranges are packed full of vitamin C and calcium. They are great for detoxing, the skin, the digestive system and more. Studies show that the right amount of vitamin C can help with stress and depression.

    Pineapple- This too is high in vitamin C and is also know to sooth soar throats. In addition pineapples are an anti-inflammatory and are loaded with fiber.

    Hungraciously Yours,
    MiMi J