Good Eats

Fried Rice

Getting in a bit of practice

Fried Rice

Getting in a bit of practice

Fried Rice

Getting in a bit of practice

Fried Rice

Getting in a bit of practice

Linsey's Lunch

My friend in Norwich, England posted this today (2020-03-11). She and her hubby, Mick ate at the Fox Steakhouse and Pub in Hevingham

Two Bites Per Cone

Pretty Tasty. The Secret is to have a boat load of them.

The Perfect Traditional Cornish Pasty

The Cornish pasty is known and loved throughout Great Britain and has long been part of our culinary heritage. It is believed the pasty evolved for Cornish tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch dish. With their hands often dirty from a morning's work, the pasty could be held by the thick pastry crust without contaminating the contents. The pasty is perfect for a lunch box but also makes a great main course dish when served with fresh vegetables and must be considered on of the first to-go foods. Note: In 2011 Cornish Pasties were given a PDO Status, and though not made precisely to their criteria, it is nonetheless a great pasty. What You'll Need For the Pastry 110g (1 cup) plain, all purpose flour Pinch of salt 55g (2 oz) butter or half lard and butter, cubed 2-3 tablespoon cold water For the Filling 50g (¼ cup) onion, finely chopped 110g (½ cup) potato, cut into 1/4 inch /5 mm dice 110g (½ cup) cut swede into 1/4 inch /5 mm dice 110g ( ½ cup) rump steak, cut into small cubes Salt and pepper 1 egg, lightly beaten How to Make It Makes two pasties Pre-heat oven to 220 C/ 425F Gas 7. Make the Pastry First, make the shortcrust pastry - if you are short of time then use a ready made pastry. Place the flour, butter and salt into a large, clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry, Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. NOTE: The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in plastic wrap and chill as above. Make the Pasty Divide the pastry into 4 and roll each piece into rounds the size of a tea plate (approx 6 - 7 inches). Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly. Season well with salt and pepper. Divide the meat mixture between each pastry circle and place to one side. Brush the edges with beaten egg. Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg. Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown. Serve hot or cold. A traditional pasty will be crimped on the side not across the top, crimp however you feel comfortable, it will taste just as good either way.

Smoked Sausage and Potato Bake

You’ll Need: 1 package of sliced skinless smoked sausage. 8 quartered Yukon gold potatoes. 1 diced green pepper. 1 diced yellow pepper. 2 tbsps of butter. 1 tsp of oregano. 1 tsp of basil. ½ tsp of black pepper. 2 tsps of olive oil. How to: Preheat the oven to 375°. In a pan, arrange the sausage, potatoes and peppers and place the butter over the top in small cubes. Drizzle with olive oil and season on top. Bake covered for 40 to 50 minutes. Bonne Appétit! Simple, easy and yummy! I sometimes make this with veggies, carrots, zucchini, broccoli and some cheese over the top, it goes really well with the seasonings. I don’t love sausage very much so I make this with ham! Give it a try, you will love it!

Amish Country Casserole

INGREDIENTS • 12 oz medium egg noodles • 1 lb ground beef • 1 (10.75-oz) can tomato soup • 1 (10.75-oz) can cream of mushroom • 1 cup milk • 1/8 tsp salt • 1/4 tsp pepper • 2 tsp Worcestershire Sauce • 1/4 tsp garlic • 2 Tbsp onion flakes • 1/4 cup grated Parmesan INSTRUCTIONS Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set aside. Cook egg noodles according to package directions and drain. In a large skillet, cook ground beef until no longer pink. Drain fat. In a large bowl, combine tomato soup, cream of mushroom, milk, salt, pepper, Worcestershire, garlic and onion flakes. Stir in cooked ground beef and cooked noodles. Spread noodle mixture into prepared pan. Top with grated Parmesan cheese. **IF FREEZING FOR LATER – Cover with foil and freeze at this point. When ready to cook, thaw in the fridge for 24 hours and bake according to directions.**

Salad Tomatoes

in our own garden

But, dammit Jim, the big slicin' termaters ain't ripe yet.

BACON, SHRIMP AND CORN CHOWDER

INGREDIENTS 5 slices hickory smoked bacon, cut into small pieces 1 pound medium shrimp, peeled and deveined 2 cups chopped yellow onion 1 tablespoon fresh minced garlic 1 teaspoon paprika ½ teaspoon dried thyme Pinch crushed red pepper 2-1/2 cups frozen corn kernels 3 cups chicken stock 1 cup half and half Salt and pepper, to taste Fresh thyme sprigs for garnish, if desired INSTRUCTIONS In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon. Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot. Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent. Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well. Serve with shrimp and sprinkle with bacon pieces. Garnish with fresh thyme sprigs, if desired.

Loaded Chicken and Potatoes Casserole

This was a huge success at my house! Everyone in my house loved it and had seconds even one of them wanted thirds. This one dish meal is packed full of savory taste. While cooking in the oven the aroma that filled the house had all of our mouths watering and we could not wait for it to be done. This recipe was also very simple to make! Ingredients 1 lb boneless chicken breasts, cubed 6-8 medium skin on red potatoes, cut in cubes ⅓ c olive oil 1 tsp salt ½ tsp black pepper 1 Tbsp paprika 2 Tbsp garlic powder 2 Tbsp hot sauce 2 c fiesta blend cheese 1 c crumbled bacon 1 c diced green onion Instructions 1. Preheat oven to 400 degrees. 2. Spray a 9X13″ baking dish with cooking spray. 3. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. 4. Add the cubed potatoes and chicken and stir to coat. 5. Carefully scoop the potatoes and chicken into the prepared baking dish. 6. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. 7. While the potatoes are cooking, fry your bacon (about half a pound). 8. Once the potatoes and chicken are fully cooked, remove from the oven. 9. Top the cooked potatoes with the the cheese, bacon, and green onion. 10. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. 11. Enjoy and you can serve with sour cream or ranch dressing, if desired.

Sweet and Sour Chicken

Ingredients: 3-5 chicken breast salt and pepper 1 cup cornstarch 2 eggs, beaten 1/3 cup canola oil Directions: Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9×9 but 5 chicken breasts fits better in a 9×13. Sauce: 3/4 cups sugar 4 Tablespoons ketchup 1/2 cup white distilled vinegar 1 Tablespoon soy sauce 1 teaspoon garlic salt Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes

Orange Chicken

Orange Chicken 4 hours 30 minutes to prepare serves 4-6 Ingredients 4 boneless skinless chicken breasts ¾ cup barbecue sauce ¾ cup orange marmalade 2 tablespoons low sodium soy sauce 2 tablespoons orange juice PInch of salt Pinch black pepper Optional: sesame seeds and green onion, garnish Preparation Dice chicken into 1-inch chunks. Season slow cooker with cooking spray and add chicken to bowl. Sprinkle chicken with salt and black pepper. Cook on LOW for 2 hours. Drain juices and return chicken to slow cooker. Whisk barbecue sauce, marmalade, soy sauce, and orange juice. Pour over chicken, cover with lid and continue cooking for 2 hours on LOW, add more time if needed. Stir chicken and sauce in slow cooker; sauce will thicken as it cools. Serve over top rice, with sesame seeds and thinly sliced green onion as garnish.

Mama's Tuna Casserole (Modified)

After an Hour at 400° F

in the Nesco eighteen quart roaster. Now we'll drop it down to 350° F and roast it for a total of about 15 minutes per pound (basting hourly) until the internal temperature reaches 165° F

Two Eggs Over Medium with Home Fries and Gravy

at Scotties of Powell

Eggs in a Hole

Eggs in a Hole

Eggs in a Hole