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In the Kitchen with Dad

Hello, I’m sorry I haven’t posted in… well, forever!  I will be writing one post a week now as part of my homeschool. I think you already know, I spend a lot of time in the kitchen. Most of the time I’m working with mom, but this post is going to be about me in the kitchen with dad.  

Disclosure

A few days ago me and my dad, were making one of our favorite dinners, Nachos.  

In-the-Kitchen-with-Dad

We got the Nachos recipe from All Recipes.  We have changed it a little bit, so I’ll list the changes:

  • 2 pounds of ground beef instead of one
  • 1 can of diced Rotel with green chilies instead of the tomatoes and jalapeno pepper
  • 32 oz Velveeta cheese and 
  • a medium onion instead of a small one.

You will also need a 3 quart pot as well as a large cooking pan.  

To start off, you will need to get the Velveeta and cut it into small cubes and add them to the pot.  Turn it to medium low (6 on our stove). Then you let the Velveeta melt, and add half of the salsa.  When the first starts melting good, then add the rest of the Velveeta as well as the other half of the salsa, and the diced tomatoes with green chilies.  Stir it.  

Kids in the kitchen

Now you move onto the stage where you add the ground beef.  To start off, add some butter and let it melt in the large cooking pan.  Then dice the medium onion into small cubes as well.  

In the Kitchen with Dad

Fry in the pan on 8 until it becomes clear.  Then, add the ground beef and let it brown.  This process usually takes up to fifteen minutes.  

After the ground beef is brown, then, add the nacho mix listed above. After that, serve in bowls.  We usually eat our nachos with white corn chips.  

It was fun cooking in the kitchen with dad for a change and the nachos were great!

 

 

We love linking up with blog hops.  Be sure to visit them and see the other posts:


Manic Mother

Gumbo with Turkey Sausage

I made a new recipe today that I’ve never even thought about cooking…. GUMBO!  I have been to New Orleans and I loved the gumbo, but we are now eating biblically clean, so I had not even thought about this on our menu!  I was looking through the Better Homes and Gardens New Crockery Cookbook a couple of weeks ago and stumbled upon this recipe.  It dawned on me that I could make Gumbo with Turkey Smoked Sausage in this recipe!  My boys gave it a 9.0 – 10.0 and hubby gave it an 11.  Guess I’ll be making this recipe again!  This is NOT a hard recipe to cook at all… even the roux which I have heard is so hard, was not hard at all.  So, don’t be intimidated by this one!  

Gumbo

Gumbo

 

Note:  I made a few modifications besides the Turkey Sausage.  I did not cook it in a crock pot, I cooked it on the stove for about 4 hours on low.  I doubled the recipe.  Also, I added 4 cups of Chicken Broth.  So, adjust your times if you don’t double the recipe.  


Makes: 5 servings


Prep:  30 mins

Slow Cook 3 hrs to 3 hrs 30 mins  High setting

 

 Ingredients

  • 1/3 cup all-purpose flour
  • 1/3 cup cooking oil
  • 3 cups water
  • 12 ounces fully cooked smoked sausage links, quartered lengthwise and sliced
  • 1 1/2 cups chopped cooked chicken or 12-ounces skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces
  • 2 cups sliced okra or one 10-ounce package frozen whole okra, partially thawed and cut into 1/2-inch slices
  • 1 cup chopped onion
  • 1/2 cup chopped green sweet pepper
  • 1/2 cup chopped celery
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper
  • 3 cups hot cooked rice

Directions

1.  For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool.

2.  In a 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper.

3.  Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve over the hot cooked rice. Makes 5 servings.

We are linking up with Everyday Mom’s Meals http://www.everydaymomsmeals.blogspot.com/.  If you are like me, I’m always looking for new recipes!  Be sure to check out the other recipe posts!  

Note: Items above are linked to my Amazon affiliate account. The very small amount of money that we make from our affiliation with Amazon is used to augment our curriculum needs. Photos are shared from Amazon.

Peppery Roast Venison Recipe – Crockpot version

We love venison!  It may very well be a southern thang… but we eat our fair share of venison.  We eat biblically clean and deer are clean animals…. so venison has risen on our menu (as has turkey) since pork left it!  

Disclosure

Anyway, back to the recipe… One of my ABSOLUTE favorite crock pot cook books is Fix-It and Forget-It Cookbook.  I found this recipe on page 102 for Peppery Roast Venison Recipe – Crockpot version.  

Peppery Venison Roast Crock Pot

Here is the recipe:

Peppery Roast Venison Crockpot Recipe

  • 4-lb Beef OR Venison Roast
  • 1 tsp Garlic Salt
  • 1 tsp Onion Salt
  • 2 tsp Celery Salt
  • 1 1/2 tsp Salt
  • 2 tsp Worcestershire Sauce
  • 2 tsp Pepper
  • 1/2 cup Ketchup
  • 1 TBSP Liquid Smoke
  • 3 TBSP Brown Sugar
  • 1 TBSP Dry Mustard
  • Dash of Nutmeg
  • 1 TBSP Soy Sauce
  • 1 TBSP Lemon Juice
  • 3 drops of Hot Pepper Sauce

1.  Place roast in slow cooker

2. Combine ingredients and pour over roast

3. Cover, cook on High 6-8 hours.  (I can tell you the heat was too high for too long.  I have already had to add beef stock to the crock pot to keep it from burning).  So, maybe the first two hours on high and reduce to low for the rest of the 3+ hours.  Obviously check it to be sure it is cooked thoroughly before eating it!

So it turned out great.  Hubby loved it.  Boys really liked it.  It did cook about an hour too long.  So, I’d adjust the recipe to 2.5 on high and 2.5 on low and then check to see if it is thoroughly cooked.  The family rated it a 9 on a scale of 1-10 (10 being the highest score).  So… We will be cooking this one again with the amount of time adjusted accordingly.  

Until next time….

 

 

 

 

Homemade Ricotta Cheese Recipe

2.21.13  Ricotta Cheese 2.0

Today I tried the other recipe I mentioned below.  It did not produce quite as much cheese, but it does have a slight orange flavor.  I am sure I will use this recipe for a recipe I found on Food Network for Ricotta Orange Pound Cake with Strawberries!

Ingredients were similar to the other recipe:  

  • 1 Gallon Whole Milk
  • 4 oranges Juiced
  • 1 Teaspoon Cheese Salt

Milk small pot1.  In a large pot (we used a smaller stainless steel pot this time), heat the milk to between 185 – 195 degrees Fahrenheit.  DO NOT BOIL!  Stir often to prevent scorching.

 

 

 

 

OJ in Milk22.   Once at temperature, add OJ.  I still did not get curds after adding more fresh squeezed OJ, so I resorted to adding the citric acid (about 3/4 teaspoon).

 

 

 

 

Curds separated3.  As soon as the curds and whey separate (this time the curds were on top), take the pot off the heat and cover.  Allow to sit, undisturbed for 10 minutes.  (I almost forgot to get pictures of this step… I had put the lid on and was moving it off the heat when I remembered)!

 

 

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