Nacho Salad

This delicious recipe will earn you much praise from your friends and family. Yummy food really is one of life's pleasures. Perfect salad for dinner or lunch Eat drink and be merry and enjoy this recipe.

Ingredients

2 cup ground beef
1 cup grated cheddar cheese
1 jalapeno pepper sliced thin.
2 tsp parsley, finely chopped
4 cups nacho chips
1 large California Sliced Avocado
1 cup tomatoes diced
1 cup red onions diced
Salsa and Sour Cream for topping

Directions

Preheat oven to low broil.
In a hot frying pan brown the ground beef in its own grease. Once fully cooked drain off the fat.
on a large oven safe dish place nachos and sprinkle with cheese and parsley. Bake in oven for 10 minutes or just until cheese is fully melted.
Remove from heat and top with browned beef and jalapeno peppers, tomatoes, red onions and sliced avocados. Salsa and Sour Cream

Chicken Mushroom Vegetable Stir Fy

Here is a Chicken Mushroom Vegetable Stir Fry that is easy and so delicious, you can change up
the vegetables how you prefer them. You can cook this all in large skillet but I really suggest you get a nice wok, I love mine and use it often.

Serves 4
What you need:
1 cup sliced onion
4-5 cloves garlic minced
1 cup broccoli cut up
1/2 cup red peppers sliced
1 cup sliced fresh mushrooms sliced in half
1-2 stalks baby bok choy or celery
2 tablespoons oil
2 cups cooked chicken chunks  (just fry the chicken tenders in 1 tablespoon butter or oil until done and set aside)
1 lb  fresh bean sprouts
*optional 1/2 cup bamboo shoots
1 (14 1/2 ounce) can chicken broth
3 tablespoons soy sauce
1 tablespoon water
2 tablespoon cornstarch
1/2 teaspoon chinese 5 spice seasoning (Or more to taste)
salt & pepper to taste

Directions
First chop veggies in chunks and cut up chicken
Stir fry the chicken then set aside as above
Stir fry vegetables in oil until tender.
Add cooked chicken and bean sprouts.
Add the broth and soy sauce and bring to slight boil.
Add salt, pepper and chinese spice to taste
Make a mixture of the cornstarch and water.
Add this mixture to other ingredients for thickening.
Serve over rice or chow mein noodles.

Old Fashioned Potato Salad

It's always time for Potato Salad, here is an Old Fashioned Recipe for traditional Potato Salad
Make some for a side for my Honey Garlic Chicken recipe too

Makes 8 servings
 5 potatoes
 3 eggs
 1 cup chopped celery
 1/2 cup chopped onion
 1/2 cup sweet pickle relish
 1/4 teaspoon garlic powder
 1/4 teaspoon celery seasoning
 1 tablespoon prepared mustard
 ground black pepper to taste
 1/4 cup mayonnaise

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

This goes great with Honey Garlic Chicken

HONEY GARLIC CHICKEN

This is a sweet savory recipe and easy to make, fast too, we love the flavor and you will too, try my Honey Garlic Chicken today

Ingredients
4 chicken thighs or 2-4 chicken breasts
Salt and pepper
1/4 cup flour
3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
4-6 garlic cloves , minced
1 1/2 tbsp cider vinegar (or white or other clear vinegar)
1 tbsp light soy sauce
1/3 cup honey (or maple syrup)

Instructions
Rinse Chicken (if using breasts and they are large Cut the breasts in half horizontally to create 4 steaks in total). Sprinkle each side with salt and pepper. let sit about 15 minutes.
Place flour in a shallow dish. Coat chicken in flour and shake off excess.
Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
Place chicken in skillet and cook for 2 - 3 minutes until golden.
Turn and cook the other side for 1 minute.
Turn heat down slightly to medium high.
Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.

Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

try this Honey Garlic Chicken with

Old Fashioned Potato Salad

Smoked Whole Turkey

Having fun cooking in the Smoker, I of course have to make a Smoked Turkey so I had a 13 pound turkey in the freezer and decided this weekend was a good time to cook it. So I took it out on Monday to thaw out. On Saturday morning I cooked it with a mixture of Apple chips and Mesquite chips.
It turned out just right, got done a little sooner than what I had read others cooked theirs for so I wrote up my recipe and how I cooked it below. It was delicious and not dry at all. It had a really milk smokey apple flavor just right for how I like smoked food.

Total: 9 hr (includes soaking and resting times)
10 to 12 servings

Ingredients
1 fresh whole turkey (12 to 17 pounds), patted dry with paper towels
Olive oil, for brushing \
2 tablespoons honey
Kosher salt and freshly ground black pepper
Garlic powder
Onion Powder

1 cup apple cider vinegar
water to fill the tray

Directions

Special equipment: wood chips (such as mesquite, apple or hickory wood) soaked in cold water for at least 4 hours and up to 48 hours; a  smoker.
Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
Meanwhile, prepare a smoker for indirect heat, at approximately 225 degrees F. Sprinkle in wood chips (such as mesquite, apple or hickory wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking. Fill the water tray with the apple cider vinegar and water mix.
Place the turkey in a roasting pan, lined with foil for easier cleaning fitted with a rack. Brush the entire turkey with the oil  and honey and season liberally with salt and pepper, garlic powder, onion powder
Place the turkey in the grill or smoker and cook for 45 minutes. You can baste your turkey if you want with juices from the bird if you feel it needs it, I did not during cooking this bird and it turned out fine.
Check the smoker liquid and wood, if it has cooked away add more liquid and cook until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird. My 13 pound turkey was done in 7 hours time varies with smokers, and birds remember.
Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
Enjoy

Instant Pot BBQ Chicken Legs

 Servings
4-6 servings
INGREDIENTS
4-10 chicken drumsticks
1/4 cup sweet paprika
4 1/2 teaspoons black pepper freshly ground
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin

INSTRUCTIONS
Add 3/4 cup of water in the Instant Pot. Place the trivet inside.
Place the chicken drumsticks on the trivet. Close the lid tightly and close the vent.
Press Poultry function on the Instant Pot and set the time to 20 minutes.
Preheat the oven to Broil. Line a cookie sheet with parchment paper.
When the timer goes off, release pressure naturally. Open the lid and take out the drumsticks.
Coat the drumsticks with the BBQ rub evenly.
Place the drumsticks on the lined cookie sheet. Broil the drumsticks for 2 minutes per side or until the skin is browned. Be careful not to burn them.
Serve immediately. Enjoy!

Stuffed Pork Chops

Quick easy and so tasty Stuffed Pork Chops make a great meal

Ingredients
4 thick cut pork chops
1 cup dry bread crumbs
1/2 teaspoon ground black pepper
1/2 teaspoon salt
dash of ground garlic powder
5 tablespoons melted butter, divided
1 small yellow onion, chopped
2 tablespoons dried parsley
1 can corn, drained
1 cup chicken or vegetable broth
1 tsp ground sage or 4 fresh sage leaves

Directions
**If using fresh sage leaves, brown them in the butter first then add other ingredients to make this.
Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, pepper, salt, garlic powder and ground sage (if using) 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops and fresh sage in butter slowly over medium heat for 5 minutes on each side. Add broth and simmer over low heat for 10 minutes until tender, turning chops at least once. Then add remaining stuffing mix and bake 30 minutes at 350 degrees. Remove toothpicks and pour pan juices over pork chops before serving. These are delicious

Note I use 2 pork chops but the same amount of ingredients for Stuffing here because that's all I needed tonight