Kim's Recipe Box: Baked, Hard Boiled Eggs

                 

 This is not my original recipe and I don't know who came up with it. I was given this tip by one of my sons best friends who is a body fitness fanatic  Mark keeps these baked eggs on hand for a quick meal. All you need is an oven, muffin pan and eggs. Pre heat your oven to 325 degrees . Place an egg in each well of the muffin pan, pop them in the oven for 25 to 30 minutes and your done! Eggs cooked in the shell this way peel easier for some reason. Thanks Mark for sharing!

Recipes I Couldn't Resist!

Kim's Cheater ~Can Of~ Chili
1 lb ground beef
1 Can of Pinto Beans
1 Can of Kidney Beans
1 Can of Hormel chili (with or without beans)
1 Large can of tomatoes (chopped or whole)
1 onion chopped
1 can or bottle of beer (dark beer does not work well with this chili)
Natures Seasoning (optional)
Chili powder (optional)
Directions:
 In a large pot, brown the beef, add the onions as the meat cooks. When the beef is cooked through and the onions soft, drain the excess fat off then dump in all the cans of beans, tomatoes and chili.
Then I sprinkle in about 1/4 tsp of Natures Seasoning (I use this in everything it is a season all seasoning)
and I sprinkle in about 1/8 to 1/4 tsp chili powder.

Once that is done, I taste it, and I adjust the flavor to my liking with the beer,
The rest of the beer is mine, since I am the cook.

I serve this with corn bread , shredded cheese and sour cream.

The secret to moist corn bread is to replace the oil with apple sauce
and I like to add honey and a couple tablespoons of cream of corn to the mix.


Venison Chili

Ingredients

• 1 lb ground venison
• 1 lb ground Italian sausage
• 1 T olive oil
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 can tomatoes with green chilies
• 1 can diced tomatoes
• 1 can mild chili beans
• 1 can kidney beans
• 1 can green chilies, drained
• 1 can (8oz) tomato sauce
• 6oz dark beer
• 2 T chili powder
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1/8 tsp cinnamon
• 1 tsp Worcestershire sauce

Instructions

1. Cook venison and sausage in olive oil over medium heat until browned. Add onion and garlic; cook 5 minutes or until tender. Drain. Add salt and pepper to taste.
2. In a slow cooker, add all remaining ingredients and mix well. Add meat mixture and combine.
3. Cover and cook on low for 6 hours or on high for 2 hours. After cooking, skim off fat. Serve topped with sour cream or cheddar cheese with a side of corn bread or tortilla chips.

KIZARTMASI TURKISH BEER BATTER FRITTERS

Kizartmasi Turkish Beer Batter Fritters

1-cup beer (strong near- near beer ok)

¾ cup flour

¼ cup corn meal

½-teaspoon salt

1/8-teaspoon black pepper

1 pound oyster mushrooms

2-tbl-onion powder

2-tbl-garlic powder

Whisk beer, flour, meal and spices into batter. Cut mushrooms into bite size pieces and stir into batter.  Drop into hot vegetable oil. Fry until golden yellow then drain. Serve with Skordalia sauce.

GREEK SKORDALIA SAUCE

2-tbl-walnuts

3-tbl-French bread

6-tbl- mashed potatoes

2-tsp-garlic to taste

½ cup red wine vinegar

1-tbl-salt

1-tbl-black pepper

½-cup olive oil

Juice of one lemon

“Blenderize” ingredients together into smooth sauce, adjusting seasoning or adding water as needed.

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Thank you Jim Maley for providing this unique recipe!!! If you're ever at the Santa Cruz Fungus Fair on the second weekend of every January, be sure to try the original legendary recipe by India Joze!

Recipes I Couldn't Resist!

Polish People LOVE potato dumplings.

Chicken and Polato Dumplings

Ingredients

• 3 pounds  bone-in chicken thighs, skin removed
• 2 large  carrots, peeled and cut into 1/2-inch coins
• 2   ribs celery, trimmed and cut into 1/2-inch pieces
• 3 medium-size  parsnips, peeled and cut into 1/2-inch coins
• 1 large  sweet potato (about 1 pound), peeled and cut into 1-inch cubes
• 4   scallions, trimmed and chopped
• 1   quart chicken broth
• 1/2 teaspoon  dried sage leaves
• 1/4 teaspoon  salt
• 1/4 teaspoon  ground black pepper
• 1 package  (1.1 pounds) shelf-stable fully cooked gnocchi (dumplings)
• 2 tablespoons  cornstarch mixed with 1/4 cup cool water
•   Hot sauce, to taste

Directions

Place chicken in a 6-quart slow cooker. Top with carrots, celery, parsnips, sweet potato and scallions. Cover with chicken broth and 1 cup water; season with sage, salt and pepper.

3

Cover slow cooker. Cook on HIGH heat for 4 hours or on LOW heat for 6 hours.

4

After cooking, uncover pot and remove chicken to a cutting board. If necessary, raise temperature to high. Add gnocchi, cover and cook for 10 minutes. Meanwhile, let chicken cool slightly, then shred meat from bones, discarding bones.

Once gnocchi have cooked, return chicken to pot. Stir cornstarch-water mixture, and add to pot. Cover and cook 10 to 20 minutes, until thickened slightly. Add hot sauce to taste before serving.

Nutrition Facts

Calories 362, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 72 mg, Sodium 881 mg, Carbohydrate 45 g, Fiber 4 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet

Chicken and Dumplings has always been a childhood favorite of mine

I can remember watching mom as she made this dish...

Chicken and Dumplings

Ingredients

• 1 3/4 pounds  boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 2/3 cup  all-purpose flour
• 2 tablespoons  canola oil, divided
• 2   large carrots, diced
• 2 stalks  celery, diced
• 1   large onion, diced
• 1 tablespoon  poultry seasoning
• 1/2 teaspoon  salt
• 1/2 teaspoon  freshly ground pepper
• 2 14-ounce cans  reduced-sodium chicken broth
• 1 cup  water
• 1 1/2 cups  frozen peas, thawed
• 1 cup  whole-wheat pastry flour
• 1/2 cup  all-purpose flour
• 1 teaspoon  poultry seasoning
• 1/2 teaspoon  baking soda
• 1/4 teaspoon  salt
• 3/4 cup  nonfat buttermilk, (see Tip)

  
  

Directions

Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.

To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.

Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Facts

Calories 463, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 7 g, Cholesterol 91 mg, Sodium 629 mg, Carbohydrate 45 g, Fiber 6 g, Protein 34 g, Potassium 412 mg. Daily Values: Vitamin A 100%, Vitamin C 15%, Iron 20%. Exchanges: Starch 2.5,Vegetable 1,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet