Greenlight A Vet Support

Greenlight A Vet

Hi Folks,

Happy Veterans Day!

This post isn't about food but instead about this campaign Greenlight A Vet, its goal is to show visible national support to our veterans, by replacing one light bulb, that is in a visible location in our homes, with a green one, and keep it glowing everyday. Then share your support by taking  a picture of the glowing light bulb and post it to the hashtag #greenLightavet.

I'm going to buy a green light bulb today and use it as my porch light. Our vets become invisible once they are home, and out of uniform, so I think this is a nice and easy way to show any veteran
who might pass by my home that I and my family say "Thank You".

There is a link above that leads to the Greenlight A Vet page.
I hope everyone who reads this post, will also Greenlight A Vet.

Thanks for reading, Roy.

Huevos Ranchero

Hi Folks,

This is my version of Huevos Rancher that I think is very tasty.
It makes for a great breakfast, brunch, lunch or dinner meal.

You will need:
1 corn tortilla
3 Tablespoons salsa heated
3 Tablespoons refried beans heated
2 eggs
2 Tablespoons of oil

In a medium sized frying pan over medium high heat add oil, heat oil till it is hot, about 1 - 2 minutes.

While oil is heating cut the tortilla into small strips,

when oil is hot add tortilla strips and cook until crisp. With a slotted spoon remove strips from oil and drain on paper towels.

Drain oil from pan lower heat to medium and crack the 2 eggs and add to pan.

Put the tortilla strips on a plate, drop dabs of the salsa,

and the refried beans on top of strips. Slide cooked eggs on top.

 I used the salsa and refried beans from my Chicken Tostados post but you can you your favorite.

I hope you try, and enjoy this recipe. Thanks for reading, Roy

Tastes Like Wendy's Chili

Hi folks,

I love Wendy's chili and this is my version of it, I think it comes close in taste and texture.

You will need:

2  pounds hamburger
1/2 onion finely diced
1 stalk of celery finely diced
1 30 ounce can of pinto beans drained and rinsed
(or 1-15.5 ounce can of pinto beans,
and 1-15.5 ounce can of kidney beans)
1- 28 ounce can of diced tomatoes
2 tablespoons of chili powder
1- 8 ounce can of tomato sauce
1- 30 ounce can of water
1- 8 ounce can of water

In a large pan brown the hamburger diced onion and celery over medium heat until hamburger is cooked about 5 - 10 minutes.

Drain grease from pan and add beans, diced tomatoes, tomato sauce chili powder and the water, bring to boil then reduce heat to simmer and cook for 10 minutes.

Serve with crackers or cornbread, my wife likes to cook some elbow macaroni to have with hers.

I hope you try, and enjoy this recipe. Thanks for reading, Roy 

Chicken Tostados

Hi Folks,

Today I decided to have Chicken Tostados for lunch, here is how I made them.

I started with two corn tortillas, I heated 1/4 inch of oil until it began to shimmer which indicated the oil was ready to use, I fried the tortillas until crisp, about 30 seconds on each side.

As I have said in other posts, when I started this blog, one of the goals I had was to try cooking things I had never cooked before.

Well the tortillas I used, I made myself, they are really not hard to make, nor do they take much time. I will do a post about them on another day.

After crisping the tortillas I smeared them with two tablespoons of homemade refried beans I made with a can of pinto beans, but you can use a can of ready made refried beans, I just like having some control, over the ingredients. Here's the recipe I used for my refried beans.

Refried Beans

1 -  15.5 ounce can pinto beans drained and rinsed
1/2 cup of chicken stock
1 teaspoon onion powder
2 teaspoons garlic powder

In a medium size pan bring the chicken stock and the seasonings to a boil, add the beans and bring back to a boil. Remove pan from heat and mash beans with a potato masher until desired texture is achieved, sometimes I like them totally smooth, and sometimes I want some beans left whole.

  I then add 1/2 cup of shredded chicken,  mixed with 2 tablespoons of salsa. I used the homemade tomatillo salsa recipe I have on this blog, but you can use your favorite salsa.

 Then added 1 tablespoon of diced onion to each.

 Then I added 1 tablespoon of chili sauce to each, the recipe for chili sauce is below, but if you have some Taco Bell type of salsa packets those will do just fine.

Chili Sauce

1 1/2 cups chicken stock
1 tablespoon of chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon oregano
1 tablespoon cornstarch

In a small sauce pan bring first 5 ingredients to a boil reduce to simmer and cook until reduced by 1/3 ( you should have about 1 cup of liquid ), mix cornstarch with 1 tablespoon of chicken stock, stir until dissolved, and slowly add to simmering mixture and whisk for 1 minute. Sauce should be thickened and smooth, you can strain sauce if needed.

Add 1/2 cup of lettuce,

1/4 cup of shredded cheddar cheese,

1 tablespoon diced tomatoes,

and top with sour cream. I topped mine with the sauce below.


Chipoltle in Adobo and Lime Sour Cream Sauce

1 cup of sour cream
juice of 1 lime
1 chipotle jalapeno and 1 teaspoon of adobo sauce

Place ingredients into blender or food processor and blend until smooth. Pour into container and spoon over Tostados.

You can omit the chipotle and abobo and just use the lime juice and sour cream to make a delicious sauce also.

I hope you try, and enjoy this recipe.

Thanks for reading, Roy

Thanks For Following My Blog

Hi Everyone,

I just want to take the time to say thanks for following my blog.
                                                                                              Roy




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The The 2nd Most Perfect Lunch Sandwich - Chicken Sandwiches

The most perfect lunch sandwich for me is a BLT, but this comes 2nd, this will make 4 sandwiches.


You will need:


2 cups of diced chicken
1/2 cup of mayonnaise
1/2 cup of celery leaves
loosely packed (or 1/2 cup of celery, small dice) I just prefer the leaves.
2 Tablespoons sweet pickle relish

Add all ingredients to a bowl, and combine. Chill for at least 1 hour.

After chicken has chilled, toast 2 slices of bread for each sandwich ( I used wheat), add some chips, and a pickle, and you will have the 2nd most perfect lunch sandwich.

                                               Enjoy

Thanks for reading,
                                  Roy

























 

Easy Cherry Cheescake

Hi Folks,


This is a very easy recipe for cheesecake, that my wife loves.

You will need:

1 -  21 ounce can of pie filling (fruit of your choice)
8 ounces cream cheese
1 - 14 ounce can of sweetened condensed milk

 1/3 cup of lemon or lime juice ( I used lime )

1 teaspoon of vanilla

1 graham cracker pie crust


In a large bowl break up cream cheese and allow to soften at room temperature ( about an hour )

After 1 hour beat cream cheese with a mixer until fluffy

Add the lime or lemon juice, and 1 teaspoon of vanilla

Beat until smooth, pour mixture into pie crust

Chill for at 4 hours, smooth pie topping over the top.



                                                  And serve

I hope you try, and enjoy this recipe.

Thanks for reading,
                               Roy

Homemade Hot Salsa Mexican Restaurant Style

My $2.00 Pot Of Chicken Soup

Homemade Tomatillo Salsa

Spanish Rice Recipe

Super Sexy Truffles

Hi Folks,

 One of the goals I had when I started this blog was that I wanted to try making things I had never made before, we always seem to be eating the same meals day in and day out.

While this isn't a meal, it was something I had never made before.

My wife loves Truffles, so I decided to make some for her. I was surprised how stupidly simple they are to make.

I only used three ingredients for the base of my Truffles.

Chocolate

Cream

And vanilla, I used the powdered sugar and the cocoa to roll the Truffles in.

What I did was measure 10 ounces of chocolate, into a bowl. I used the bittersweet 60 % cacao first, at least 60 % cacao is what is recommended when making Truffles.

The semi sweet was not 60 %, more about that later.


 I poured 1/2 cup of cream, and 1 teaspoon of vanilla, into a measuring cup and  heated to boiling in the microwave, then I poured it over the chocolate and waited 3 minutes for the chocolate to melt.

Then I mixed till the chocolate was dissolved and the mixture was smooth. I had to place the bowl in the microwave for another fifteen seconds, to accomplish this.




I decided to try two different
versions of the bittersweet, in
one I added coconut.

















In the other I used
 1/4 teaspoon of ground red
 pepper.
















I used the cinnamon sugar to roll the Truffles in.

I poured the melted chocolate into bowls,  and placed 

them in the refrigerator uncovered, for one hour.

I mixed the semi sweet chocolate in the same way but omitted the coconut and pepper.

After an hour I assembled the bowls I would roll the Truffles in with cocoa, powdered sugar and cinnamon sugar.

Also a cup of warm water and a spoon to scoop the chocolate with. I used the towel to remove excess water from the spoon.

I scooped out the chocolate for my first Truffle, and rolled it in my hand to get a more round shape.

This part is messy, your hands will get chocolate on them.

Rolled the Truffle in the cocoa.

And placed it on a plate. I did all the ground pepper ones on a red
plate so that I could be sure to keep them separate.

My wife doesn't do spicy very much, so if these proved to be too spicy for her, I didn't want her to find one by surprise later on.

Which turned out to be a good thing because after they had chilled, and  she tried them, she commented " oh these aren't too spicy, they taste really good."

Then she swallowed.

Thirty seconds later the heat hit the back of  her throat and she said

" Oh my God, these are too spicy for me."

So I was the one who ate the rest of the pepper ones.

Anyway I continued scooping and rolling till I had all the bittersweet Truffles rolled out.

Then I started on the semi - sweet, and found out why you need to use 60 % cocoa.

The truffles melt really fast, if you don't use the 60%. This probably would not have been a problem, if I had used a small melon baller, so that I would not have had to touch them very much, and they wouldn't have melted the way they did.

But you know what they say about hind sight, so I wound up with some misshapen Truffles. They still tasted good just weren't so pretty.

Keep Truffles refrigerated.


I hope you try this recipe and make your own Truffles.


Thanks for reading,
                               Roy.