Roxy15

I exercise a 1/2 hour everyday and sometimes I do an hour so you can join me:)

Sure I will adopt you:) It is raining here and soup sounds good to me:)

Ham/Potato & Cheddar Soup: 2 Cups Diced Peeled Potatoes 2 Cups Water 1/2 Cup Sliced Carrots 1/4 Cup Chopped Onion 1/4 Cup Butter 1/4 Cup All-Purpose Flour 2 Cups Milk 1/2 Tsp. Salt 1/4 Tsp. Pepper 2 Cups-(8-ozs.)-Shredded Cheddar Cheese 2 Cup Cubed Fully Cooked Ham 1 Cup Frozen Peas In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Using a whisk, stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

Shrimp is one of my favorite appetizers 1 T. Fresh Lemon Juice 1 T. Olive Oil 1 Tsp. Sea Salt Or Kosher Salt 1 Tsp. Chesapeake Bay Seasoning 5 Raw Extra Colossal Shrimp, Grill Cut-(Shell On, But, Deveined & Butterflied) Combine lemon juice, olive oil, salt, and seasoning in a bowl. Mix to combine. Add the shrimp and toss to coat. Put in the refrigerator while you get the grill fired up. Set the grill up for a direct cook over medium-high-)400°F)-heat. Arrange the shrimp on the grate and grill until the shell is pink and the flesh opaque, about 4 minutes per side.

Well hopefully you all will like the mushrooms

Steak & Mushrooms: ***Use How Much You Need 2 Sirloin Steaks Or Your Favorite Kind Of Steak 1 lb. Button Mushrooms, Sliced 4 T. Butter 2 T. Worcestershire Sauce 1 T. Olive Oil 1 T. Dried Thyme 1 Tsp. Sea Salt Or Kosher Salt Remove the steaks from the fridge and give them a good dusting with some ground sea salt and black pepper. Then set your grill up for a direct cook at slightly sub-nuclear temperature=(about 600°F.) When the grill is getting up to temp, sauté the mushrooms. Combine the mushrooms, butter, and oil in a shallow baking pan-(use a 9×13-in. disposable foil pan)-and heat it up right on the grill, stirring to combine everything as the butter melts. Sprinkle the mushrooms with salt and keep cooking until the mushrooms are tender and browned, about 5 minutes. Add the Worcestershire Sauce and thyme and stir to combine. Let cook until the mixture starts to bubble, about another minute. Set the pan beside the grill to keep it warm. Sear the steaks for 60 seconds on each side, then move them off into the mushroom baste. Flip them a couple of times to coat both sides with all that earthy and buttery joy, then put the steaks back on the grill for another 30 seconds on each side. Keep flipping every 30 seconds or so and start checking for doneness – I like my steaks medium-rare, so 125°F internal. These steaks took just under 2 minutes per side total. Move the steaks off into the mushroom baste and give them another flip. Let rest for 10 minutes, then move the steaks to a cutting board. Reserve the mushroom baste and keep the pan warm. Trim off any fat or connective tissue from the steaks and then slice the meat on a diagonal into 1/4-inch slices. Put the sliced steak and any accumulated meat juices from the cutting board back into the mushroom mix. Give the pan a stir to coat the meat. Move meat to a serving platter and serve topped with the mushrooms.

Prime Rib: 1-(3-lb.)-Boneless Prime Rib Roast 2-3 T. Montreal Steak Seasoning 1 T. Prepared Grated Horseradish 1 T. Penzy’s Horseradish Dip 2 T. Hot Water 2/3 Cup Cream 1/3 Cup Mayonnaise Salt & Pepper, To Taste Put the roast on a cutting board with the deckle (fat cap) on top. Score the fat by making shallow diagonal cuts in a diamond pattern at about 1-inch intervals. Generously dust the roast on all sides with the steak seasoning, making sure to work it into the cuts. Refrigerate while you set up the grill. You’ll need a flame-proof roasting pan or an old 9x13-in. baking pan with a rack. For the sear, set the grill up for a direct cook over high heat-(700°F). Get the cooking grate nice and hot and sear the roast directly on the grate for 90 seconds on each side. When the roast is browned all over, move it to the rack-(fat side up)-set in the roasting pan. Move the roast to the refrigerator to cool for at least 30 minutes. The idea is to stop the cooking process so that the outside gets nice and crispy while the inside stays a uniform medium-rare. Preheat the oven for 300 degrees. Add 2 cups of water to the roasting pan and place roast in oven. Cook for about 15 to 20 minutes per pound, or until it hits 125°F internal. Move the roast to a cutting board and let rest while you make the Horseradish Sauce. Combine hot water and dip seasoning and let sit for 5 minutes. Add grated horseradish, sour cream, and mayonnaise; mix to combine. Let sit for another 5 minutes, then taste and adjust seasonings. Carve roast and serve with horseradish sauce on the side.

Chili Con Carne: *** No Beans, No Tomatoes; It’s All About Meat And Heat. 3-4 lb. Beef Chuck Roast 10 Dried Guajillo Chile Pepper Or A Mix Of New Mexico, Ancho & Pequin Would Be Good Too 1-(7-oz.)-Can Chipotle Chiles In Adobo Sauce 1 Quart Beef Stock 2 T. Peanut Oil 1 Large Onion, Chopped 4 Medium Cloves Garlic, Minced 1 T. Ground Cumin 1 T. Dried Mexican Oregano ***Or Regular Oregano-Mexican Oregano Is Best Sea Salt Or Kosher Salt Black Pepper Preheat oven to 300°F. Wearing gloves, stem and seed the dried chiles. Cover with hot-(but not boiling)-water, and let steep until they are softened – about 30 minutes. While the chiles are soaking, coat the roast with a little peanut oil on all sides and then dust with salt and pepper. Heat the remaining oil in a large dutch oven until smoking. Sear the roast on all sides until browned-(about 4 minutes a side.) Remove roast to a plate. Drain the chiles, discard the soaking water. Put the chiles, can of Chipotles, garlic, cumin, oregano, and about half the stock in a food processor and give them a whirl until they form a smooth sauce. Put the onions in a layer in the bottom of the Dutch Oven. Top with the roast and any accumulated juices. Pour chili sauce over it all and add enough of the remaining beef stock to bring the liquid in the pan about a quarter of the way up the roast. Bring to a simmer over medium heat. Put the lid on and move to the whole works to the oven for an hour. Braise the roast for an hour, then flip it over and add more stock, if needed. Continue cooking until very tender, about 2-1/2 to 3 hours total. Remove the roast from the pan and set aside to shred the meat-(use a 9×13-in. cake pan to keep everything contained.) Shred the meat and remove any nasty bits. Return the meat and any juices that have accumulated back to the Dutch Oven. Move the Dutch Oven to the stove top and bring chili to a simmer. Taste and adjust seasoning. Let cook-(uncovered)-until the chili is thick and the meat has completely fallen apart. Serve this with cornbread and garnish with cilantro, diced white onion, sliced radishes, sour cream, chopped green onions, grated cheese, avocado, Tortilla Chips or whatever you like. ***If you have any left, you can use as a filling for tacos, tamales, etc.

Grilled Shrimp: 1 lb. Raw Shrimp, Peeled & Deveined 2 Cloves Garlic 1 Tsp. Kosher Salt 1 Tsp. Paprika 1/2 Tsp. Cayenne Pepper 2 T. Lemon Juice 2 T. Olive Oil Put the salt and garlic in a food processor and pulse until the garlic is minced. Add the remaining ingredients, except the shrimp, and gave them a whirl until everything is well-combined. Put the shrimp in a zip-top bag; cover the shrimp with marinade, then squeeze the air out of the bag and seal it. Refrigerate the marinade for about 10 minutes, no longer! Grill the shrimp direct at 500°F or so for about 2 minutes a side; just until the shrimp starts to curl up and turn pink.

Grilled Potatoes: 6 Large Yukon Gold Potatoes, Cut Into 1/2-in. Cubes 1 Yellow Onion, Finely Chopped 2 T. Olive Oil 1 Tsp. Garlic Salt 4 Strips Cooked Applewood Smoked Bacon 1 Cup Shredded Cheddar Cheese 4 Scallions, Roughly Chopped Kosher Salt & Freshly Cracked Black Pepper, To Taste Prepare gas or charcoal grill to high heat. In large bowl, toss together the cubed potatoes, chopped onion, olive oil and garlic salt. Break up the cooked bacon and toss small bits into the potato mixture, making sure everything is evenly distributed. Tear 4 large sheets of aluminum foil, about 16-in. long each. Divide the potato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes. Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact. Once the potatoes are fully cooked and fork tender, you can peek into the parcel and check, open up each of the parcels and distribute the cheese on top of each portion of potatoes along with the chopped scallions. Let the parcels cook for about 1 minute more just to melt the cheese. Carefully remove the potato parcels from the grill and serve the potatoes either in the aluminum foil or transfer them to individual plates. Season with salt and pepper, as needed.

Bacon/Cheddar Wings: 1-(1-lb.)-Pkg. Of Center Cut Bacon 3 lbs. Chicken Wings, Or Drummettes 1 T. Paprika 1 Tsp. Salt Or Garlic Salt 1/2 Tsp. Garlic Powder 1/2 Tsp. Onion Powder 1/2 Tsp. Black Pepper Dried Thyme, To Taste 8-ozs. Cheddar Cheese, Jack Cheese Or Colby Cheese, Or Colby/Jack Mix, Shredded Celery Sticks/Carrots Sticks Hidden Valley Dressing/Bleu Cheese Dressing Preheat oven to 425 degrees. Place strips of bacon on a rack on top of a baking sheet –(a broiler pan is ideal for this). Bake in oven for 15 minutes, or until crispy. If necessary, broil for 1 to 1-1/2 minutes. With a 1-pound package of bacon, you will have to do it in 2 batches. Remove the bacon and set aside on paper towel-lined plate. Remove the rack from the baking sheet. Do NOT drain the bacon grease from the baking sheet. You will need all the bacon grease for the next step. Add paprika, salt, garlic powder, onion powder and black pepper to reserved bacon grease in bottom of baking pan; whisk to combine. Toss the chicken wings in this mixture. Sprinkle a little dried thyme over the chicken. Bake for 20 to 25 minutes, until the chicken is fully cooked and the skin is crispy. ***If you decide to remove the skin, then baking time will be shorter, 15 to 20 minutes. In the meantime, chop the reserved bacon into pieces. In small bowl, combine the shredded cheese and bacon. Toss to thoroughly combine. When wings are fully cooked, remove the baking sheet from the oven. Top chicken with the bacon cheddar mixture. Place the baking sheet back in the oven until the cheese melts. Remove from the oven and serve with Hidden Valley Ranch Dressing/Bleu Cheese Dressing/Celery & Carrots Sticks.

Bacon/Cheddar Wings: 4-6 Strips Of Bacon 2 lbs. Chicken Wings, Split At The Joint, Wingtips Removed & Discarded 1 T. Paprika 1 Tsp. Salt 1/2 Tsp. Freshly Cracked Black Pepper 1 Cup Shredded Cheddar Cheese Celery Sticks/Carrot Sticks Hidden Valley Ranch Dressing/Bleu Cheese Dressing, For Dipping Preheat oven to 425 degrees. Place the strips of bacon on a metal rack on top of a baking sheet and put them into the oven for about 15 minutes or until crispy. Remove the bacon and the metal rack from the baking sheet and set aside. Toss the chicken wings with paprika, salt and pepper. Toss them onto the bacon sheet and mix with the bacon drippings. Bake for 20-25 minutes until the chicken wings are fully cooked and the skin is crispy. Break the bacon into pieces. Toss together the cheese and the bacon; set aside. Once the wings are fully cooked, remove the baking sheet from the oven and top with bacon/cheddar mixture. Place the baking sheet back into the oven and let the cheese melt for about 3 minutes. Remove from the oven and serve with celery sticks/carrot sticks/Hidden Valley Dressing/Bleu Cheese Dressing.

Artichoke Dip: 2-(21-oz.)-Jars Marinated Artichoke Hearts 1-(4-oz.)-Can Diced Green Chiles, Drained 2 Tsp. Chopped Pickled Jalapeno-(Or To Taste) 3 Green Onions, Chopped 3/4 Cup Mayonnaise 1 Cup Grated Parmesan Cheese 1 Cup Grated Monterey Jack Cheese Drain and coarsely chop the artichoke hearts. Combine with all remaining ingredients. Spoon artichoke mixture into a baking dish lightly coated with non-stick cooking spray. Bake at 350 degrees for 25 to 30 minutes until bubbly around the edges. Serve with Tortilla chips and/or an assortment of crackers.

Chicken: 1 lb. Chicken Breasts, Cut Into 1-in. Pieces 2 T. Vegetable Oil 1/4 Cup Sugar 1/4 Cup Lite Soy Sauce 1/4 Cup White Distilled Vinegar 2 Cloves Garlic, Crushed 1 Tsp. Fresh Ginger, Finely Grated 1/4 Tsp. Cayenne Pepper 1 T. Cornstarch, Mixed With 3 T. Cold Water 4 Green Onions, Sliced Dredge chicken in flour and fry in oil over medium heat-(in a wok or a skillet)- until golden brown and crispy. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. Meanwhile, in a saucepan, combine sauce ingredients-(sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger)-and heat gently. When sauce is smooth and sugar has dissolved, slowly add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes. Remove from heat and serve with fried rice.

Grilled Beef Teriyaki: 1-(15-oz.)-Can Pineapple Chunks With Juice 1 Cup Soy Sauce 3/4 Cup Brown Sugar 2 Cloves Garlic, Minced 1 Tsp. Minced Ginger 1 lb. Carne Asada Or Skirt Steak, Sliced Very Thin In a bowl, mix together all ingredients, excluding beef. Set aside about 1/2 cup of the sauce, cover and refrigerate. Place beef in a Ziploc bag and pour marinade over. Press out all the air, seal, and marinate overnight. Over prepared grill on medium-high heat, grill steak a minute or two on each side until cooked to your desired doneness-(with the steak being so thin, you don't have to grill it for too long.) Place beef in a large bowl, pour remaining sauce over the cooked beef and stir until well covered. Serve with rice or grilled fresh pineapple. *** You can use sirloin steak, cut into chunks. Thread marinated beef onto skewers and grill.

Grilled Steak Quesadillas: ***Use How Many Ingredients You Need Steak Your Favorite Steak Seasoning Flour Tortillas Monterey Jack Cheese/Your Favorite Cheese Green Onions, Chopped ***Can Add Jalapeno Peppers Or Any Other Peppers, Etc. You Like Salsa/Guacamole/Sour Cream Season steak with your favorite steak seasoning; slice into thin strips. Place steak strips Flour Tortillas; add cheese and green onions fold over. Spray each side of quesadilla with cooking spray. Grill for about 1-2 minutes on each side or until tortilla becomes golden brown and a few grill marks. Serve with salsa/guacamole/sour cream.

Grilled Chicken & Bacon: 4-6 Boneless, Skinless Chicken Breasts 1 Pkg. Thick Bacon ***Thick Bacon Doesn’t Fall Apart As Much On The Grill 1 Bottle Caribbean Jerk Marinade/Sauce/Or KC Masterpiece/Your Favorite Sauce ***Any Brand Will Work Grilled Pineapple-(Opt.) In a large Ziploc bag, combine chicken breasts and about 3/4 of the bottle of Caribbean Jerk Sauce. In a separate Ziploc bag, add the bacon and remaining Jerk Sauce; refrigerate overnight-(or at least 6-8 hours.) Take out the chicken, discard marinade and grill turning only once if possible. Add bacon to the grill. When the bacon seems cooked through-(watch it closely, don't overcook.) Place the chicken on top of 4 bacon pieces and lay the remaining bacon over the top of the chicken. Grill on low for another few minutes. Serve with grilled pineapple.

Dutch Oven Chicken & Sausage: You Will Need: 1 Bag Charcoal Briquettes Lighter Fluid 12-in. Seasoned Cast-Iron Dutch Oven Dutch Oven Lid-Lifter & Some Thick Hot Pads To Lift The Lid Off. Spray the charcoals with some lighter fluid, throw in a match and wait until all of the charcoals turn light gray. When ready, spread the coals out flat and place the Dutch Oven over the top. It will heat up pretty fast. Now follow the recipe below: 2-3 lbs. Chicken 1-(1-lb.)-Pork Roast, Cut Into Serving Sizes-(Opt.) 2-3 Pkgs. Smoked Sausage, Sliced About 1-in. Think ***The Kind In Horseshoe-Shaped Pkg. 1 Big Bottle Of Your Favorite BBQ Sauce-(Enough To Cover The Meat Completely) Add the chicken and pork-(if using)- to the hot Dutch Oven. Place the lid over the top and check occasionally. When the chicken is white and cooked through-(DO NOT OVERCOOK), drain all the water from the oven and add the sausage and BBQ Sauce-(add enough to completely drench the meat.) Cook another 10-15 minutes, covered. Remove from heat, serve.

I haven't made this, it looks good to me. Hamburger Sauce: 1/2 Cup Mayonnaise 2 T. French Dressing 4 Tsp. Sweet Pickle Relish 1 T. Finely Minced White Onion 1 Tsp. White Vinegar 1 Tsp. Sugar 1/8 Tsp. Salt In a small bowl, combine mayonnaise, French Dressing, pickle relish, minced onion, vinegar, sugar and salt; stir well to combine. Put in a covered container and refrigerate for several hours to allow the flavors to blend. Serve on your favorite hamburgers.

Parmesan Baked Pork Chops: 1/4 Cup Biscuit/Baking Mix 2 Eggs 4 Tsp. Water 1 Cup Grated Parmesan Cheese 1/4 Cup Italian Seasoned Bread Crumbs 2 Tsp. Minced Fresh Rosemary 4 Boneless Pork Loin Chops-(1/2-in. Thick & 6-ozs. Each) Preheat oven to 350 degrees. Spray a 2- quart glass baking dish with non-stick cooking spray. Place dry biscuit mix in shallow dish. In another shallow dish, whisk together egg and water. In third shallow bowl, combine the Parmesan Cheese, Bread Crumbs and rosemary. Coat pork chops with biscuit mix, dip in egg, then coat, thoroughly, with Parmesan mixture. Transfer chops to baking dish, preferably glass. Sprinkle some of the remaining Parmesan mixture over the pork chops and bake about 25-30 minutes-(or until internal temperature registers 160 degrees. Don’t turn pork chops during the cooking process, or you may lose some of the breading. If you prefer, you can fry the pork chops first, just to brown, then either lower temperature and continue cooking on stove top or put in the oven to finish cooking.

Pistachio Chicken: 3/4 Cup Shelled Pistachios 3/4 Cup Italian Seasoned Panko Bread Crumbs 4 Boneless, Skinless Chicken Breasts-(1-1/2-in. Thick) ***Don’t Use Chicken Breasts That Are Too Thick Otherwise They Will Take Longer To Cook & The Pistachios May Burn 3 T. Honey Mustard Cooking Spray Preheat oven to 400 degrees. Place the pistachios in a food processor and pulse until they turn into small crumbs. Pour the pistachios into a shallow dish. Add the Italian Seasoned Panko Bread Crumbs and toss to combine. Pat any excess moisture onto both sides of the chicken breasts using paper towels. Brush the honey mustard onto both sides of the chicken breasts-(or you can rub it on if you don’t have a brush.) One at a time, place a chicken breast into the dish with the pistachio mixture. Press the pistachios into the chicken until the chicken is well coated on all sides. Discard the extra pistachio mixture. Place the chicken on a baking sheet that has been sprayed with cooking spray or lined with parchment paper. Bake until the chicken is cooked through and juices run clear-(about 25-35 minutes, depending on the thickness of the chicken breasts.)

Cheesy Chicken & Rice: 4-6 Boneless, Skinless Chicken Breast Halves 2 Cups Uncooked Rice-(Not Minute Rice) 1-1/2 Cups Shredded Cheddar Cheese, Divided 1/2 Tsp. Salt 1 Tsp. Pepper 2-(10.5-oz.)-Cans Cream Of Chicken Soup, Undiluted 3 Cups Water 1 Envelope Lipton Onion Soup Mix Or Lipton Onion Mushroom Soup Mix Preheat oven to 350 degrees. Spray 9x13-in. pan with cooking spray. Layer rice, 1 cup cheese, salt and pepper in pan. Place chicken breasts on top. Dob rounded teaspoons of cream of chicken soup over the chicken breasts and rice. Pour water on top and sprinkle with onion soup mix. Bake uncovered for 1-1/2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 cup to keep moist.) Remove from oven, sprinkle with remaining 1/2 cup cheese. **If using brown rice, cooking time will be about 15 minutes longer.

I'm glad you liked it:) I love garlic thx for the tip:) will use that too

Spicy Catfish Strips: 2 lbs. Catfish Fillets 1/8 Cup Yellow Mustard 1/8 Cup Creole Mustard 1 Egg, Beaten 1 T. Milk 1/2 Tsp. Garlic Powder Salt, To Taste Few Shakes Of Hot Sauce 1 T. Or More, Tony Chachere’s Spices & Herbs Seasoning 1/2 Cup Cornmeal 1/2 Cup Flour 1 Cup Vegetable Oil Wash fish and pat dry with paper towels. Sprinkle with salt and Tony Chachere’s Spices & Herbs Seasoning; cut into vertical strips. Combine mustard, egg and milk; few shakes of Hot Sauce and garlic powder. Toss fish in mustard mixture. Combine cornmeal and flour. Dredge coated fillets in cornmeal and flour mixture. Heat vegetable oil until hot. In large cast-iron skillet, fry catfish strips until golden brown, turning once. Drain on a paper towel-lined plate. Serve with your favorite dipping sauce.

Creole Crab Cakes: ***Makes 6 Crab Cakes 1 lb. Lump Crab Meat, Picked Over 3 T. Mayonnaise 1 Tsp. Creole Mustard 1 Large Egg, Beaten 1 Tsp. Worcestershire Sauce Few Drops Of Tabasco 2 Tsp. Creole Seasoning 1/2 Sleeve Of Saltine Crackers, Crushed 2 Green Onions, Sliced Thin 1/2 Cup Bread Crumbs Butter, For Frying Combine all ingredients, except crab meat, in large bowl. Fold in crab meat and toss gently, until blended. Shape into cakes, roll in breadcrumbs and fry in butter, in a cast-iron skillet until browned.