Thursday, August 30, 2012

Blue Jean Foodie Queen: Bacon Ranch Porkchops

Blue Jean Foodie Queen: Bacon Ranch Porkchops: This is not my recipe it is actually from my better half ! Its been a tough week in our household and I am Blessed that my better half and I...

Bacon Ranch Porkchops

This is not my recipe it is actually from my better half ! Its been a tough week in our household and I am Blessed that my better half and I work as a team. He was actually kind enough to create this recipe and photograph it for me just so I could Blog it. The rest of our week has consisted of roasts and pulled pork sandwiches and burgers on the grill. With that being said lets get to his recipe which by the way was so tender and delicious.

6 Boneless PorkChops
1 Can of Cream of Mushroom Soup
1 can of Milk
1/2 cup of Ranch Dressing
Leftover bacon from Breakfast (that had been refrigerated and precooked)
Rice to serve it over Mashed Potatoes would also work

Simply place the porkchops in a baking pan. Mix the Soup, Milk and Ranch Dressing together and pour over the top. Cover the pan with foil and Bake at 350 for about an hour and a half. Remove the foil and place the Bacon over the tops of the porkchops and Bake another 30mins uncovered. Serve over white rice or mashed potatoes.

That is it simple easy and surprisingly delicious. The photo does it no real justice as presentation is not one of his finer points. However I was very pleased that he cooked me dinner and that it was very delicious.

I would probably have added a bit of Parmesan Cheese but all in all it was a success. I hope you try it and enjoy it as much as we did!

Friday, August 24, 2012

Blue Jean Foodie Queen: Empanadas

Blue Jean Foodie Queen: Empanadas:   My neighbor often makes these and they look very good. She told me how easy they were to make and my sister gave me a little advice on mak...


  My neighbor often makes these and they look very good. She told me how easy they were to make and my sister gave me a little advice on making them even easier.
  You can put inside what ever you like I used ground beef with green chile (a previous recipe post) and then I also made some that had potatoes and cheese inside. I thought if I was going to screw em up I would make them as cheap as possible. Little to my surprise they turned out delicious! You can add chicken and mole, steak, I even glanced at recipe that was made with apples on the inside , I am interested in trying those as well now. These made this recipe so simple
I bought them in the freezer section near the pie crusts!

So with that all said lets get to our recipe! Feel free to mix up your fillings!
1-2 packages of your Goya discos (10 are in a pack)
filling (you can use chicken, steak, pulled pork, potatoes and cheese)
sour cream
green chili or salsa
avocado (optional)
Preheat oven to 425 when starting to  fill

The discos are separated by a wrapper you want to grab a small roller and roll them out a little larger than they come. Add about 3 Tsps of whatever filling you choose to the middle of disc. Then fold it over and press down ends with a fork to seal. Place on a greased cookie sheet. Then brush the tops and ends with a vegetable oil (this is a rare occasion I used regular oil) Once oven is heated place cookie sheet on lowest rack for 12-15 minutes. Serve with sour cream, green chile, salsa, tomato, onion, lettuce, avocado, anything basically you would add to a taco and enjoy.

Monday, August 20, 2012

No Sauce BBQ Ribs

            I was not planning at all to Blog this recipe. It turned out so delicious I felt I just had to share! It was also easy and not very time consuming. I have been in pain for  a few days but I still need to produce a delicious homecooked meal for my family. Enough of the small talk lets get to the recipe.

1 Slab of Spareribs
Chicken Bouillon (Caldo)
Dry Rub (ours consisted of Chili Powder, BBQ Seasoning, and a dash of Garlic Salt)

         I simply cut the Ribs into portion size pieces. If you slice close to a bone its very simple to do. I then added the pieces to a large pot and added in my Caldo. I just sprinkled from the jar. If I had to guess it was about 4-5 Tbsps. I then simmered the ribs for about an hour and a half. Remove and let them air dry (maybe 10 mins on a platter with paper towel underneath) Next add your dry rub to the top of the Ribs. Then throw them on the grill for just  a few minutes basically just to brown them. There you have it you are done. I was actually so surprised at how delicious these Ribs actually were. I even commented that BBQ sauce would have ruined them. They were so tender. I am a person who puts salt on almost everything I eat (I know its not healthy) and was pleasantly surprised that I didn't need to salt them. I will certainly be making these ribs more often

        Sorry I have no picture to add as I had not planned to Blog this but it was to delicious not to. Also not feeling well it was easier than ordering or picking up takeout!

Sunday, August 19, 2012

Blue Jean Foodie Queen: Our Version of Chicken Vesuvio

Blue Jean Foodie Queen: Our Version of Chicken Vesuvio:        Well lets start with our Garlic Bread as I make my own. Once a month I buy 6 loaves of Italian Bread from my local Sams Club. I take....

Our Version of Chicken Vesuvio

       Well lets start with our Garlic Bread as I make my own. Once a month I buy 6 loaves of Italian Bread from my local Sams Club. I take...   
3 sticks of real butter
a few Tsps of Garlic chopped 
a large dash of Garlic Salt
       I usually pull the butter out before I leave to shop. (so it can soften) I mash it with a fork in a glass bowl add the Garlic and Garlic Salt and mix well. I split all 6 loaves down the middle. Then I spread the Garlic Butter on with a butter knife. Match the bread back up into the 6 loaves, slice in half and put I loaf in 6 separate Gallon Size Freezer Bags. Then toss in the freezer! Its very nice to have fresh garlic bread at your fingertips. Now lets get on with the recipe.

2-3 Boneless Skinless Chicken Breasts
1- 2 loaves of Garlic Bread
1 Clove of Garlic (dice the entire clove)
1/4 stick of Butter
Any Dry Season Spice (we use Adobo)
Quesadilla/Queso Cheese (sliced into strips then cut the strips in pieces)

        Season your Chicken Breasts and cook them preferably on the grill. If that is not convenient throw them in the broiler or fry them on the stove in some EVOO.   While your Chicken Breasts are cooking throw your 1/4 stick of butter in a small frying pan and add your Garlic cook it up for about 5mins or so and shut it off and leave in the pan. Get your Garlic Bread cooked. (we cooked ours on the grill as well as the chicken) I let the Cooked Chicken Breasts rest for about 5mins. Then I sliced them up into pieces (not to thick)
        Now get ready to make your sandwich! Lay out your Garlic Bread and add some slices of Chicken Breast add your Queso Cheese and you can actually throw this in the microwave or under a broiler for just a few seconds to melt the cheese only. Spoon about a Tsp of your garlic from the pan on top of the Chicken and Cheese and drizzle a little of the butter on as well. Add a 2nd piece of Garlic Bread to the top and Enjoy!!
        We have had these at a local restaurant and our version actually tasted better to us! Later on in the night we decided to split another sandwich. So I used 1/4 stick of butter and a new clove of Garlic in the pan as I did in the earlier version. Since these were the leftovers I added the chicken strips straight to the pan and once they were heated with the cooked Garlic I added the cheese to the pan shut it off and just simply stirred for about 2 mins until all the cheese was melted. We then just spooned the mixture onto the Garlic Bread we had reheated in the microwave. We actually thought the leftovers were better.

        That reheated version would be perfect for a delicious and easy meal with little prep if you cooked the Chicken the day before a busy day or a Monday!!

Thursday, August 16, 2012

Blue Jean Foodie Queen: 'Lazy Chicken Soup'

Blue Jean Foodie Queen: 'Lazy Chicken Soup':        This soup was perfect for today as it was rainy a bit chilly and just plain gloomy. I call it 'lazy' soup simply because ...

'Lazy Chicken Soup'

       This soup was perfect for today as it was rainy a bit chilly and just plain gloomy. I call it 'lazy' soup simply because there is really little effort put into it but it tastes like you slaved over a hot stove all day! Its a good recipe if you work all day, have errands to run, are sick, or are just plain taking a 'lazy' day but would enjoy a good healthy homecooked meal. I cooked for a family of 4 with plenty left over.

Blue Jean Foodie Queen: Lets Make Salsa Verde

Blue Jean Foodie Queen: Lets Make Salsa Verde:                I am a canner. I make this recipe in a nice big batch and can it to have on hand for future recipes. I cant tell you all how ...

Lets Make Salsa Verde

               I am a canner. I make this recipe in a nice big batch and can it to have on hand for future recipes. I cant tell you all how nice it is to go down in the basement and grab a jar for a delicious and easy dinner. The FDA has its own canning recommendations and guidelines that can be found here While others like myself use recipes passed down from Grandmothers, Aunts, Mothers and other Family Members. The one thing I highly recommend is using a very clean and sterile environment when canning. Now lets get to our recipe! If you are going to can this recipe simply grab a box of Ball Glass Jars from your local store. Since I can I notice them in almost every store with Hardware stores having the best selection.With that all being said lets get cooking!

3lbs of Tomatillos ( I peel the outer shell off and put them in a large bowl filled with water and vinegar to soak)

10 Jalapenos (less if you do not like it so hot. I also 'bathe' these the same as the Tomatillos)

3 large white onions

Garlic (I use an entire Clove)

1/2cup of Lime Juice

1/2cup of Lemon Juice

Cilantro (I use an entire bushel rinsed and laid out on a towel cutting the stems off)

Salt to taste (about 2tsps)

     Core both ends of the Tomatillos (this is a canning safety) and chop into 1/4's. Slice the top and end tip off of the Jalapeno (Gloves are recommended for this! I have burnt my hands and eyes more than once) Now slice the Jalapenos down the middle and get the vein and the  seeds out leaving a few if you like your salsa hot) Cut the Jalapenos into 1/2's. Throw the Tomatillos and the Jalapenos into a large pot. Add in the Onion and Garlic and pour the Lemon and Lime Juice in as well. Cover and simmer until all are soft.
     Once all is soft we have 3 options to mix. You can use a Blender, a Food Processor, or a Handheld Immulsion Blender that you can use in the pot. Add in the Salt and the Cilantro and Blend. If your Salsa turns out to liquidy you can reheat and add a Tsp or 2 of Cornstarch. If you Salsa is to thick you can add some Lemon or Lime Juice.
     This is the point where I use a sterile funnel and add mine to my sterile jars and place my sterile lids on. I then add the jars to a pan and cover with water bring to a boil for 15-25 minutes. I carefully remove and place in a clean spot usually on a towel and leave sit for 24 hrs. During those hours you will hear an occasional 'pop' that is your jars sealing. After the 24 hrs you will check that all your jars have sealed. You can tell by pushing down on the tops and if there is no bump felt they have sealed.
     I hope your family enjoys this as much as my family does! We always have a jar in the refrigerator as we put it on so many different things. We also enjoy it with just a batch of chips!     

Sunday, August 5, 2012

Blue Jean Foodie Queen: Deli Style Sandwich

Blue Jean Foodie Queen: Deli Style Sandwich: Deli Style Sandwich Italian Kaiser Rolls Fresh Mozzarella Sliced Lettuce Red Onion (sliced) Ham or any style luncheon meat Balsamic Vinegar...

Deli Style Sandwich

Deli Style Sandwich
Italian Kaiser Rolls
Fresh Mozzarella Sliced
Red Onion (sliced)
Ham or any style luncheon meat
Balsamic Vinegar
Black Pepper

Just a simple sandwich I whipped up on a lazy Sunday afternoon. It pleased my taste buds so much I thought I would share.The combination of tastes and textures was just perfect.

I didn't choose to add a certain amount in the ingredients as that would vary (I only made one sandwich)

Just open your Kaiser Roll and add the meat of your choice on the bottom half.
On top of that add the fresh mozzarella (another cheese can be used but the fresh mozzarella added to the textures)
On the top half of your roll add the red onion.
In a small bowl add a few teaspoons of Balsamic Vinegar  2-4tsps
Now add 3tsps EVOO (extra virgin olive oil)
add a few dashes of pepper and whip with fork or whisk
Take a teaspoon and drizzle over the red onion on top side of roll
add the lettuce and drizzle again and put your sandwich together
Slice and Serve

I served mine with some pickles that I had canned myself and some cottage cheese It turned out to be a much better choice than some leftover pizza from the night before. I am thinking I will be having these for lunch a little more often. It was very quick to make and the cleanup was practically nothing. I hope you enjoy one as much as I did!

Wednesday, August 1, 2012

Simple Authentic Quick Pasta Sauce

                Hi I am Jennifer. Amanda told me to indroduce myself which I think is what made me the most nervous about posting on the Blog. I have been over n over some of the previous recipe posts and I am not quite as fancy but my meals turn out delicious. This past year or so I have taken more to cooking from 'scratch' it is a little frightening at first  and I often catch myself saying "I hope this turns out" as I try something new but in all actuality I have come to realize that the truth is its easier to cook from scratch as it takes us back to the basics. I am also very tight budgeted as is everyone else nowadays. So cooking from scratch is cost friendly, and most importantly much more healthy for my family. I can actually pronounce all of the ingrediants. With that being said here we go with my first ever blog post and sharing of my simple recipes.

              Simple Authentic Quick Pasta Sauce
1lb of pasta (your choice) I used spaghetti noodles this time
EVOO (extra virgin olive oil is the only oil I ever use)
1 (28-oz) can of tomatoes with juices
1can of tomato paste
1 sprig of fresh rosemary (if you dont have fresh give your spice rack a spin and dry is ok)
some dried Italian spices (once again in your spice rack)
Basil 2-3 tbs of fresh (once again if you only have dried use it)
1 large onion (its optional use what you like)
1 pepper (yellow, orange, red or green)
1 large cup of mushrooms (sliced)
1 small Zucchini
Garlic chopped (added to your own liking we like a lot so I am not going to tell you to use an entire clove if you are not a garlic fan)

Parmigiano Reggiano Cheese (not the stuff in a can I am adamant about that if you splurge on an ingrediant this is definately the one to splurge on)
1-2lbs of ground beef (or mix it up 1lb GB 1lb of Italian Sausage) this could also be an optional ingrediant depending on your family

Lets start by taking the tomatoes in your saucepan one by one take it to the bottom of your pan and squeeze it squish it up. I am a hands on cook if I can do it with my hands why drag out a gadget?

Squeeze all of the tomatoes  into the bottom of the pan one by one. If you feel a hard part that is not fully ripened toss it out. Now add the juice from the can (You can use fresh garden tomato to do this but you would need to boil, blanch, n peel them first. Perfect if you have an abundant garden I however do not. Read the ingrediants on the can of tomatoes. Its the same as if I had grown them)
Add the tomato paste your dry ingredients and your Basil and Rosemary Heat at a low temp we dont want to burn it

In another pan start cooking your meat and your mushrooms, onion, pepper and zucchini and garlic. Once all is cooked drain and add to sauce pan If you find your sauce a little runny add more tomato paste. Simmer for about 10-15 minutes (long enough to cook your pasta)

I am not going to tell you to boil the water for your pasta, cook
it drain it etc We can figure that out on our own I will however tell you that I add a little EVOO to my pasta water and it turns out perfect everytime.

Now right before you serve up your family add some freshly grated Parmigiano Reggiano Cheese to the top and let your taste buds thank you for splurging on that one ingredient