Rotisserie Chicken Mushroom Soup

 

Rotisserie Chicken Mushroom Soup           

This soup is so easy, and we all know rotisserie chicken is always good anyway you use it.

Ingredients:

 1 rotisserie chicken, shredded (about 3-4 cups)

 8 ounces mushrooms, sliced

 1 medium onion, diced

 2 cloves garlic, minced

 4 cups chicken broth

1 cup heavy cream

2 tablespoons olive oil

 1 teaspoon dried thyme

1/2 teaspoon black pepper

1/2 teaspoon salt

Optional Garnish:

- Fresh parsley, chopped

- Grated Parmesan cheese

- Crusty bread for serving

Directions:

1. Prepare the Chicken

Remove the meat from the rotisserie chicken and shred it into bite-sized pieces. Set aside.

2. Sauté the Veggies

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.

Add the sliced mushrooms and cook for 5-7 minutes, or until they release their moisture and turn golden brown.

Stir in the minced garlic and cook for 1 minute, or until fragrant.

3. Add the Broth and Seasonings

Pour in the chicken broth and add the dried thyme, black pepper, and salt. Bring to a simmer and cook for 10 minutes.

4. Add the Chicken and Cream

Stir in the shredded chicken and heavy cream. Simmer for another 5 minutes, or until the soup is heated through.

5. Adjust Seasoning

Taste and adjust the seasoning with additional salt and pepper, if needed.

6. Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve with crusty bread on the side.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 4-6 servings | Kcal: 345 kcal

#chickensoup #mushroomsoup #homemadesoup #comfortfood #souplover #rotisseriechicken #souprecipe #easyrecipes #quickmeals #soupgarnish #soupandbread #soupseason #soupweather #soupoftheday #souptime #soupforthesoul #souprecipes #soupmaking #soupmaster

Whoopie Pies

                                          

                                           Whoopie Pies                     

Two pillowy devil's-food cookies enclosing a cloudlike marshmallow filling -- it's a child's dream of a cookie, but you'll no doubt find them quite tasty, too. 

Calories 365

Yields: 12 pies

 Ingredients

Cookie Dough:

2 cup(s) all-purpose flour

1 cup(s) sugar

3/4 cup(s) milk

1/2 cup(s) unsweetened cocoa

6 tablespoon(s) butter or margarine, melted

1 teaspoon(s) baking soda

1 teaspoon(s) vanilla extract

1/4 teaspoon(s) salt

1 large egg

Marshmallow Creme Filling:

6 tablespoon(s) butter or margarine, slightly softened

1 cup(s) confectioners' sugar

1 jar(s) (7- to 7 1/2-ounce) marshmallow creme

1 teaspoon(s) vanilla extract

Directions

1.Preheat oven to 350 degrees F. Grease 2 large cookie sheets.

2.Prepare Cookie Dough: In large bowl, with spoon, mix all dough ingredients until smooth.

3.Drop dough by heaping tablespoons, 2 inches apart, on each prepared cookie sheet. (There will be 12 rounds per sheet.)

4.Bake 12 to 14 minutes, rotating sheets between upper and lower racks halfway through baking, until puffy and toothpick inserted in center comes out clean. With wide spatula, transfer cookies to wire racks to cool completely.

5.Prepare Marshmallow Creme Filling: In large bowl, with mixer at medium speed, beat butter until smooth. Reduce speed to low; gradually beat in confectioners' sugar. Beat in marshmallow creme and vanilla until smooth.

6.Spread 1 rounded tablespoon filling on flat side of 12 cookies. Top with remaining cookies

Spiced Pumpkin Bundt Cake

 

Spiced Pumpkin Bundt Cake

This cake is moist, full of simple spices and canned pumpkin, nuts optional, a beautiful treat.

Ingredients:

- 1 ¾ cups all-purpose flour  

- 1 teaspoon baking powder  

- 1 teaspoon baking soda  

- 1 teaspoon ground cinnamon  

- ½ teaspoon ground nutmeg  

- ½ teaspoon ground ginger  

- ½ teaspoon salt  

- 1 cup granulated sugar  

- ½ cup brown sugar, packed  

- ½ cup vegetable oil  

- 1 cup canned pumpkin puree  

- 3 large eggs  

- 1 teaspoon vanilla extract  

- ½ cup chopped walnuts or pecans (optional)  

- Powdered sugar for dusting (optional)  

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.  

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.  

3. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat in pumpkin puree, eggs, and vanilla extract until smooth and well blended.  

4. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing to keep the cake tender.  

5. Fold in chopped walnuts or pecans if using.  

6. Pour the batter evenly into the prepared bundt pan and smooth the top.  

7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  

8. Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.  

9. Dust with powdered sugar before serving if desired.  

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes  

Kcal: 320 kcal | Servings: 12 servings  

Tips:  

Use canned pumpkin puree for consistent moisture and flavor in the cake.  

Ensure the bundt pan is well-greased to prevent sticking and maintain the cake’s beautiful shape.

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Big Mac Sloppy Joes

I had read about these on the web, and so I thought ok, why not, give this a try, it turned out pretty good, there are a few variations but I like this recipe. Can't remember where I saw it first. Have fun, hope you like it. #bigmacsloppyjoes #burgers #timefordinner #whatsfordinner #lunch

Ingredients:

Ground Beef Mixture

- 1 1/2 pounds ground beef (85/15)

- 1/2 sweet onion, finely chopped

- 1/4 cup hamburger pickles, chopped

- 1 teaspoon kosher salt

- 1/4 teaspoon coarse ground pepper

- 2 teaspoons Worcestershire sauce

McDonald's Secret Sauce Recipe:

- 1 cup mayonnaise

- 1/4 cup Western dressing

- 2 tablespoons sweet relish

- 1 tablespoon ketchup

- 1 teaspoon white vinegar

- 1/4 teaspoon onion powder

- 1/8 teaspoon salt

To Assemble (Double Decker):

- 8 hamburger buns (with seeds)

- 2 cups iceberg lettuce, shredded

- 12 hamburger pickle chips

- 4 slices American cheese

- Additional sauce, optional

How to make it:

Brown your ground beef halfway, about 3-4 minutes, in your large skillet then add in the chopped onions, salt, pepper, and Worcestershire sauce.

Cook the beef until fully browned, about 3-4 minutes, then add in the chopped pickles and stir.

Mix the McDonald's Copycat Big Mac Sauce ingredients in a medium bowl and stir well.

Add 1 cup of the secret sauce to the pan, reserve the rest for your buns.

 Cook for an additional minute then serve on hamburger bun

Notes: I used single buns, not the 3 part buns to save bread and because my store didn't have them, you can too, who needs extra bread right?

Stacking order from the bottom up:

- Bun bottom

- Secret Sauce

- Lettuce

- American Cheese

- Meat

- Secret Sauce

- Lettuce

- Pickles

- Meat

- Bun Top

@Nutrition:

Calories: 849kcal | Carbohydrates: 58g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 141mg | Sodium: 2224mg | Potassium: 817mg | Fiber: 3g | Sugar: 15g | Vitamin A: 601IU | Vitamin C: 4mg | Calcium: 409mg | Iron: 7mg

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

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Teriyaki Steak

 Teriyaki Steak 

Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher.

#recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook #whatsforlunch #cooking #goodfoods #makeithomemade #comfortfoods 

INGREDIENTS 

2 pounds beef skirt steak 

4 cloves garlic, minced 

2 cups teriyaki sauce 

Homemade Teriyaki Sauce

The bottles you buy have SO much sugar, just make it at home

Details

Cooking Time: 5

Recipes Makes: 12

Ingredients

1 1/2 cups cold water

3/4 cup packed brown sugar

1/2 cup soy sauce

1 teaspoon garlic powder (or granulated garlic)

3 tablespoons cornstarch

1 teaspoon sesame oil

Directions to make the sauce

Mix all 6 ingredients together in a saucepan and then put over medium heat on the stove.

Whisk it continually and don’t turn your back on it. The color will change and darken as the sauce begins

to thicken. Once it has thickened, take it off the heat.

It keeps very well in the fridge.

DIRECTIONS

Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight. 

Preheat oven to broil OR preheat a barbecue grill. 

When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness. 

Pineapple Banana Bread

                                   Pineapple Banana Bread                       

This bread is full of flavor, bananas, pineapple, coconut, a touch of cinnamon and oh so heavenly. So good for you. Easy to make and makes people happy. 

#recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook #whatsforlunch #cooking #goodfoods #makeithomemade #comfortfoods #bananas #baking #ilovetobake

Ingredients

3 cups all-purpose flour

2 cups sugar

1 tsp salt

1 tsp cinnamon

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 large eggs, room temperature

1-1/4 cups canola oil

2 teaspoons vanilla extract

1 can (8 ounces) crushed pineapple, drained

2 cups mashed ripe bananas (4 to 5 medium)

1/4 cup coconut

Chopped walnuts, optional

Directions

Preheat oven to 350°. In a large bowl, combine flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk eggs, oil and vanilla; add pineapple and bananas. Stir into dry ingredients just until moistened. If desired, stir in walnuts. Pour into 2 greased 9x5-in. loaf pans.

Bake until a toothpick comes out clean, 60-65 minutes. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 piece: 193 calories, 9g fat (1g saturated fat), 17mg cholesterol, 120mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 2g protein.

Garlic Parmesan Chicken Italian Sausage Meatloaf

 Garlic Parmesan Chicken Italian Sausage Meatloaf

Savory Garlic Parmesan Chicken and Italian Sausage makes a DELICIOUS Meatloaf with a Crispy Crust

Ingredients:

1 ½ lbs ground chicken

1/2 lb ground Italian sausage

¾ cup seasoned breadcrumbs

½ cup grated Parmesan cheese

2 large eggs

4 cloves garlic, minced

½ yellow onion, finely chopped

¼ cup milk

2 tablespoons fresh parsley, chopped

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

¼ cup shredded mozzarella cheese (optional for topping)

1 tablespoon olive oil (for brushing)

How to make it:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray with pam in  a loaf pan.

In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, eggs, garlic, onion, milk, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined—do not overmix.

Shape the mixture into a loaf shape and place it on the prepared baking sheet or into the loaf pan.

If desired, sprinkle shredded mozzarella cheese over the top and gently press it into the loaf.

Brush the top of the meatloaf with olive oil to help create a golden crust.

Bake for 45–50 minutes or until the internal temperature reaches 165°F (74°C).

Let the meatloaf rest for 5–10 minutes before slicing. Serve warm with a side of mashed potatoes, veggies, or a fresh salad.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour

Kcal: 290 kcal | Servings: 6 servings

Crockpot Smoked Sausage, Green Beans and Potatoes

This is an easy and fast dinner with lots of flavor

 Ingredients

2 lbs of fresh green beans

2 lbs of ham

4 baking potatoes

1 small onion 

2 tbsp butter

seasonings to your liking: I added onion and garlic powder, pepper, and paprika

 Directions

Dice the sausage, onion and potatoes. and cut ends off beans then cut in half or thirds

Put everything in the crockpot along with 3 cups of water and season to taste with pepper.

Put on low for about six hours. If I am in a hurry, I cook on high an hour or two, you can check it at an hour and see how tender everything is then decide to turn it on low or leave on high longer.

Ingredients for recipe

#dinner #snacks #baking #Ilovetobake #recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook #cookingchili #crockpotsausagegreenbeanspotatoes #crockpotcooking

Today in the Crockpot

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MOJITO MARINADE

This MOJITO MARINADE is good on chicken and pork

These are two different chicken leg recipes above

check out the other recipe here:

https://cherylstastyhomecooking.blogspot.com/2024/02/chicken-and-meat-rub-recipe.html

* * * * * 

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INGREDIENTS

2 tablespoons garlic, chopped

1⁄4 cup onion, chopped

1 cup fresh orange juice

1⁄4 cup fresh lime juice

1 small chipotle pepper, chopped (optional)

1⁄4 cup olive oil

2 teaspoons kosher salt

1 1⁄2 teaspoons black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

1 1⁄2 teaspoons fresh cilantro, chopped

DIRECTIONS

Mix together the garlic, onions, orange juice, and lime juice in a bowl.

Heat the olive oil in a large saucepan til just hot

CAUTION: slide the contents of the bowl into the hot oil — be very careful because the liquid could splatter. You might want to use oven mits.

Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.

CAUTION: Pour everything into a blender (remove lid for hot air to release) or food processor and pulse 3 times to blend (another alternative is to use an immersion blender). Whichever method you use, just use caution with the hot liquids.

Pour into a glass container and cool to room temperature; cover and refrigerate.

Mojito Marinade keeps for up to 2 weeks.

Chicken and Meat Rub recipe

 This chicken and meat rub recipe is easy and quick to mix up, I keep some on hand ready to use. It gives great flavor to chicken, port and other meats too.

These are two different kinds of chicken above, please be sure to check out my other chicken marinade recipe too here:  

https://cherylstastyhomecooking.blogspot.com/2024/02/mojito-marinade.html

* * * * * 

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Ingredients for the rub

Olive oil spray and oil

½ tablespoon of any salt

½ teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika regular and smoked(I use both)

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon chili powder(for spice, you can omit)

To use:

I use chicken(any parts you want) or a nice pork loin, ribs work well and turn out so delicious

I rub everything down lightly with olive oil, then rub all over with the spice mixture and place in the refrigerator for at least 30 minutes prior to cooking or up to a day before. When ready to cook I like to take out the chicken or meats and leave it warm up a bit, 15 minutes is good before cooking.

I cooked the chicken in an air fryer(our stove has this feature, it's the best ever) Then cook chicken until it reaches 160 degrees. or until your preference for done.

A roast or ribs I cook until it reaches at least 145 degrees.

It will need to rest 10-15 minutes before cutting and serving.

One Pot Goulash

This One-Pot Goulash is an American classic that's ready in just 30 minutes! It's made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.

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SERVINGS 5

CALORIES 440cal

Ingredients

1 tablespoon oil

1 medium onion (finely diced)

1 green bell pepper (finely chopped)

1 pound lean ground beef

1 tablespoon tomato paste

3 cloves garlic (finely minced)

2 teaspoons Italian seasoning

¾ teaspoon salt (reduce if using salted broth)

¼ teaspoon crushed red pepper flakes

¼ teaspoon black pepper

¼ teaspoon paprika

2 cups tomato sauce (marinara)

398 ml diced tomatoes (14 oz) – no salt added

2½ cups low sodium beef, chicken or vegetable broth

1½ cups uncooked macaroni noodles*

1 cup shredded mozzarella cheese (or another kind!)

Instructions

Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until softened, about 2-3 minutes.

Add ground beef and cook until browned, about 4-5 minutes. (If there is excess grease in the pan, you can push some paper towel around the pan to soak it up before continuing).

Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, pepper and paprika and cook 1 minute.

Add tomato sauce, tomatoes and broth and bring to a boil over medium-high heat.

Stir in dry pasta, reduce the heat to medium low, and cover. Cook for 8-10 minutes, stirring often, until pasta is al dente. Most of the liquid will be absorbed.

Stir in cheese and let melt. Serve.

SALMON PATTIES

Salmon Patties are easy to make, and good for you. They taste amazing

Ingredients

for the sauce MIX:

1/2 cup light mayonnaise 

3 tablespoons Dijon mustard

1/4 teaspoon chipotle hot pepper sauce

1 teaspoon steak sauce

pinch curry powder

For the Patties:

2 green onions

5 sprigs fresh parsley

25 round buttery type crackers

2 (6-ounce) cans boneless skinless pink salmon (drained)

3 tablespoons diced pimientos

2 eggs

butter cooking spray

***

How to make them:

Combine in small mixing bowl: mayonnaise, mustard, pepper sauce, steak sauce and curry powder. Refrigerate until ready to serve.

Wash onions and parsley and pat dry. Remove large stems from parsley and place in food processor. Remove ends from green onions and cut in half. Place in food processor. Process 10 seconds, or until coarsely chopped.

Crumble crackers while adding to food processor. Add salmon, pimientos and eggs. Process 10 seconds, scrape down sides and process additional 10 seconds.

Preheat large sauté pan on medium-high for 2-3 minutes.

Remove mixture from food processor and form into four 1/2-inch thick patties.

Coat pan with cooking spray. Place patties in pan and coat top with cooking spray.

Cover and cook 8-10 minutes, or until golden brown, turning often to cook evenly. Serve with mustard sauce. 

***

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Oven Roasted Pork Loin Roast

This is a very flavorful, juicy well seasoned Pork Roast, so good. Leftovers make great sandwiches too

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 Ingredients

Olive oil spray and oil

½ tablespoon of any other salt

½ teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon paprika regular or smoked

1 teaspoon dried sage

1 teaspoon dried thyme

3 pounds pork shoulder roast boneless

How to make it:

Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.

In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, sage, and thyme. 

Pat the pork dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.

Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes. 

Insert a meat thermometer probe into the middle of the pork roast and place it in the hot oven. Roast it for 15 minutes, then lower the heat to 375°F and continue roasting until the meat thermometer reads 145°F. In my oven, it takes 75 minutes (about 25 minutes per pound). 

Remove the roast from the oven. Loosely tent it with foil and allow it to rest for 20 minutes. Carefully remove the butcher twine from the roast, slice, and serve. 

HERBED PRIME RIB

This prime rib recipe can be cooked to your liking, as done or as rare as you like it. I prefer well done, and it turns out juicy and flavorful. We enjoyed it.We decided to make this for New Years Dinner This year. New things new Ways, brighter year ahead.

INGREDIENTS

2 tablespoons McCormick® Basil Leaves

2 tablespoons McCormick® Oregano Leaves

1 tablespoon McCormick® Garlic Powder

2 teaspoons McCormick® Onion Powder

1 teaspoon McCormick® Pure Ground Black Pepper

1 boneless beef rib roast, 5 to 6 pounds

2 tablespoons oil

1 teaspoon sea salt

INSTRUCTIONS

 Preheat oven to 350°F. Mix first 5 ingredients in small bowl. Set aside. Trim excess fat from top of beef, leaving a layer of fat about 1/4-inch thick. Place roast on rack in shallow roasting pan. Brush beef with oil. Sprinkle with salt. Coat with seasoning mixture.

Roast, uncovered, until internal temperature reaches 130°F for medium-rare (1 3/4 to 2 1/4 hours) or 140°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10 degrees during standing.)

These herbs bring out the flavor of the meat

Looks so delicious you just can't wait to eat.

Cooked to perfection, just how we like it. Enjoy with your favorite sides, we had homemade mashed potatoes and mushroom brown gravy. YUM!

Happy food comma 

Chicken Divan

#chicken #chickenrecipes #casseroles #vegetables #creamychicken #easydinners

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This Chicken Divan has juicy bites of chicken that are smothered in a simple cream sauce with peas and topped with a buttery Ritz cracker topping. Make it from scratch or use can of cream of chicken soup!

What you need:

2 Tablespoons butter

2 lbs. Boneless Skinless Chicken Breasts, see notes

Salt/Pepper, to taste

1 yellow onion, diced

1 stick celery, diced

4 cups peas frozen

1 Tablespoon olive oil

10.5 oz. cream of chicken soup

2/3 cup sour cream

½ cup milk

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon mustard powder

2 ½ cups cheddar cheese, shredded

Topping

½ cup crushed Ritz crackers, or panko breadcrumbs

2 Tablespoons butter

Instructions

Preheat oven to 350 degrees.

Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper.

Melt butter in a dutch oven or large pot over medium heat. Add the chicken, onions, and celery and toss to coat. Sauté for 3 minutes, until chicken is about halfway done, then add the peas and 1 Tbsp olive oil.

Cook for 3-5 more minutes, until the chicken is cooked through. Remove from heat.

Add the cream of chicken soup, sour cream, milk, seasonings, and half of the cheese. Stir to combine.

Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese.

Cover and bake for 20 minutes. Remove and increase heat to 400 degrees.

Combine the melted butter and Ritz crackers. Sprinkle over the casserole and bake for 8-10 minutes, until the top is golden brown. Remove and let it sit for 5 minutes prior to serving.

Serve over rice, biscuits, or  potatoes.

 

The next time you want French toast, try my recipe using cinnamon raisin bread! This is so good, easy and the family will want more.

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Serves 4-6 people

What you Need:

1 loaf Cinnamon Raisin Bread
4 eggs

1/2 cup milk

1 tsp cinnamon (if you like extra)

butter for skillet

How to Make it:

You will need a large skillet, just enough butter for each set of toast cooked per skillet

Take out 10 slices or more of bread(2-3 slices per person)

In a bowl wide enough to dip your bread slices in place eggs, milk and cinnamon, stir till mixed with a whisk.

Heat skillet up with a tablespoon of butter nice and hot, do not burn butter or overheat skillet.

Dip each slice of break in the mixture, turn each to fully coat with your egg mixture. Work quickly not to over soak bread slices or they will break apart.

Quickly place as many slices of bread that fit in your skillet, cook till just golden on both sides, flip once and place on serving dish. Serve with warm syrup

Smoked Salmon

This recipe is delicious, tasty and so flakey it falls apart, you can add more spices if you like.

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What you need:

1 ½ pounds salmon fillet, pin bones removed

1 tablespoon Dijon mustard

1 teaspoon kosher salt

1 teaspoon fresh ground pepper

Instructions

Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple).

Season Salmon: Season flesh side of salmon with the Dijon mustard, salt and pepper.

Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 - 170  degrees (F).Depending on how you prefer your fish, we cooked ours to athe higher temp side as we prefer it well done, it was still juicy and tender.  If you don’t have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent.

Remove from smoker and let sit for 10 minutes. Slice and serve.

Notes

Catering trick: Prior to smoking if you want to portion out the filet, run a sharp knife lengthwise along the salmon filet taking care to not cut through the skin. Then make small cuts horizontally. Then season and cook. When it is done, you can have your servings pulled right off.

GARLIC BROWN SUGAR GLAZED SALMON

Garlic Brown Sugar Glazed Salmon has the most amazing garlic brown sugar soy glaze. The flavor is delicious really makes Salmon juicy and so good.

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SERVINGS:4

What you need:
2 pounds salmon I used Atlantic salmon
2 Tablespoons olive oil
1/4 cup brown sugar
1/4 cup soy sauce
3 garlic cloves minced
juice of one lemon
1 teaspoon salt
1/2 teaspoon pepper
garnish with sliced lemons and chopped parsley if desired

How to Make it:

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay the salmon on top and sprinkle with salt and pepper. Fold up the sides of the aluminum foil around the salmon.

In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.

Bake for 20-25 minutes or until salmon is cooked throughout. Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized. Garnish with lemon slices and chopped parsley if desired.

Nutrition

Serves: 4

Calories449kcal (22%)
Carbohydrates15g (5%)
Protein47g (94%)
Fat21g (32%)
Saturated Fat3g (15%)
Cholesterol125mg (42%)
Sodium1496mg (62%)
Potassium1169mg (33%)
Fiber1g (4%)
Sugar14g (16%)
Vitamin A90IU (2%)
Vitamin C0.7mg (1%)
Calcium46mg (5%)
Iron2.3mg (13%)

Gumbo

The best flavor, a combination of chicken sausage and shrimp make this a hearty dish, add more spice if you like it hot and can handle it, add jalapenos and some hot sauce.

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How to Make it:

Servings:8
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced scallion
6 cloves minced garlic

1-2 jalapenos(optional)
4 cups chicken broth

1 large can crushed tomatoes

1 can diced or stewed tomatoes 

1 small can tomato sauce

your choice of hot sauce(we like Franks)
1 teaspoon salt and pepper
1 teaspoon creole or Cajun seasoning
2 lbs any combo of sausage or 2 lbs shrimp or 2 lbs chicken (etc.)

How to make it:

In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.

You will have to stir almost constantly.

This is called the roux.

Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.

Add broth, salt, and creole seasoning. Then add tomatoes and tomato sauce

Cover pot and simmer 15 minutes stirring occasionally.

Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).

Ladle over steamed white rice.

GRINCH COOKIES

Grinch Cookies are a fun and festive twist on a classic chocolate chip cookie! Inspired by the popular Christmas movie, these soft and chewy cookies are colored Grinch-green and decorated with green and red M&Ms.

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SERVINGS: 36 COOKIES

What you Need:

1 cup unsalted butter softened
1 2/3 cup sugar
2 large eggs
1 tablespoon vanilla extract
6 drops bright green food coloring, more if you want it greener
3 cups all-purpose flour
1 teaspoon corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup red and green M&Ms plus additional ½ cup for topping cookies, if desired

How to make them:

Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.

Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).

Add eggs, one at a time, beating well after each addition.

Stir in vanilla extract and food coloring, until well-combined.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated.

Fold in M&M candies keeping a few out to press on top of the cookies before baking.

Drop cookie dough by heaping 1 ½ Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.

Bake for 11-13 minutes. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.

Allow cookies to cool completely on cookie sheet before removing.

Hot from the Oven, let them Cool

Tips for Making Homemade Cookies

Here are a few simple ways to ensure your Grinch cookies turn out soft, chewy, and delicious every time! You will love making these with your kids and making this a tradition. They will also love eating them because they are SO GOOD!

Underbake: I always take my cookies out of the oven when the centers are still slightly soft. They’ll cook for a few more minutes on the cooling hot cookie sheet. This trick helps prevent your cookies from getting overcooked.

Keep the Oven Closed: I know it may be tempting to open the oven door and check on your cookies, but you let out all the hot air needed to cook them thoroughly. Use the oven light to check on them instead!

Don’t Over Mix the Dry Ingredients: Avoid mixing your dough on a high speed. Too much beating can cause too much air in the dough. This results in the dough rising and then falling as it bakes. You should beat long enough so that the ingredients are blended until you no longer see white from the flour.

Fold in Your M&M’s: Avoid mixing the M&Ms with an electric mixer to prevent the pieces from breaking apart.

Chill the Dough: Most cookie recipes don’t require you to chill the dough, but if you have the time, chilling can help elevate your cookies. If your butter was too soft or melted when you made the dough, chilling is necessary. Chill for half an hour before forming, and baking. This allows the flavors to meld together and give the dough a bit of structure. If it’s hardened too much let it sit at room temp for 10 minutes before baking.