Monday, March 28, 2011

Lemon Sauce

This lemon sauce goes great with my panless fried chicken!

  • 1 jar (10 oz) lemon curd
  • ¼ c chicken broth
  • ½ tsp soy sauce
  • ¼ tsp ground ginger

  • In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.

Tuesday, March 22, 2011

Potpourri House Potato Salad

It that time! Time for some yummy Potato Salad, BBQ's and lake side! I'm a lover of all seasons but there's just something about the transformation from winter to spring/summer that is just amazing! Sometimes I feel like a bear coming outta hibernation! lol.
All the layers of clothing disappear and the flip flops appear![Well... some of us wear them all year round :)] When Spring time arrives it puts me in the mood for potato salad.. dunno why but it does and I feel like I could eat it everyday! Below I will be sharing a recipe from one of my favorite little places to eat in Tyler - The Potpourri House. Their potato salad is AH-MA-ZING! Hope you enjoy it as much as I do!

  • 6-8 medium potatoes (cut into 1" cubes, cooked and cooled)
  • 4 Tbsp red onions, diced
  • 2 Tbsp roasted red peppers, diced
  • ½ of a bell pepper, diced
  • ½ c sour cream
  • ¼ c Mayo
  • 3 Tbsp sugar
  • 1 tsp salt
  • ½ tsp of liquid smoke
  • 1 tsp Worchester sauce
  • 5 pieces of hickory smoke bacon (cooked and crumbled)
  • Black Pepper

  • Place potatoes in a large bowl.
  • Add bacon, onions, and peppers.
  • Stir together sour cream, mayo and next 4 ingredients until blended.
  • Pour over potato mixture, tossing gently to coat.
  • Sprinkle black pepper over the top of salad. 
  • Cover and chill at least 1 hour.
  • Garnish with a celery stick, if desired.

Friday, March 18, 2011

Beef & Irish Stout Stew


  • 2lbs lean beef stew meat, cut into 1-inch cubes
  • 3 tbsp vegetable oil, divided
  • 2 tbsp all-purpose flour
  • 1 pinch salt and ground black pepper to taste
  • 1 pinch cayenne pepper
  • 2 large onions, chopped
  • 1 clove garlic, crushed
  • 2 tbsp tomato paste
  • 1 ½ c Irish stout beer (such as Guinness)
  • 2 c chopped carrot
  • 1 sprig fresh thyme
  • 1 tbsp chopped fresh parsley for garnish

  • Toss the beef cubes with 1 tbsp of vegetable oil.
  • In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
  • Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
  • Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally.
  • Taste and adjust seasoning before serving.
  • Garnish with chopped parsley.

Wednesday, March 9, 2011

Helpful Tips

  • The best way to thaw fish is in milk. The milk draws out the frozen taste and gives the fish a fresh flavor

Baked Macaroni and Cheese

I could sooooooooo eat Mac n Cheese every night! I made my self sick when I was a little girl by stuffing myself with mac n cheese because I was afraid I wouldn't get seconds and my big brother (Michael) would eat it all! Well needless to say I was up all night.. and it was quite a while before I ate any more, but I did try it again, just didn't pig out on it. Well ... to this day I could eat it every day just not in big helpings, I "try" to control myself lol :)

  • 2 c uncooked elbow macaroni
  • 8 oz Cheddar cheese, shredded (about 2 cups)
  • 8 oz American cheese, shredded (about 2 cups)
  • 1 c whole milk
  • ½ c sour cream
  • 2 eggs
  • ¼ c unsalted butter, cut into pieces
  • ½ tsp salt
  • Bread Crumbs
  • Pepper to taste

  • Preheat oven to 350 F.  Grease a 9x13 inch baking dish; set aside.
  • In a saucepan, cook macaroni according to package directions, drain. Return macaroni to saucepan.
  • While macaroni is hot, add the cheeses to the pan; stir well.
  • Spread the macaroni mixture in the prepared baking dish.
  • In a bowl, whisk together the milk, sour cream, eggs, butter, pepper and salt. Pour the milk mixture over the macaroni. Top with bread crumbs.
  • Bake for 35-40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.
  • Top with additional cheese if desired.

Tuesday, March 8, 2011

Cheesy Broccoli Bake

This is a super yummy side dish! I love broccoli!

  • ½ lb softened cheese 
  • 10¾ oz can condensed cream of mushroom soup
  • 8 oz can sliced water chestnuts (optional)
  • 2 tbsp butter
  • ¼ c chopped onion
  • ¼ lb fresh mushrooms, sliced
  • ¼ c chopped celery
  • 2 lb fresh broccoli, trimmed and cut up
  • ½ tsp garlic salt
  • ¼ tsp pepper
  • 1 c grated cheddar cheese
(you can add rice into this recipe if you wish. I just do the 5 minute rice then add the rice to the broccoli mixture before placing in the oven to melt cheese.)

  • Preheat oven to 350 degrees.
  • Steam broccoli for 10 minutes. In the meantime, saute celery, mushrooms, and onion in butter for 10 minutes; drain.
  • Combine broccoli, saute mixture, and water chestnuts. Heat soup and softened cheese product in saucepan over low heat until cheese melts. Pour over broccoli mixture. Add garlic salt and pepper and combine.
  • Place in greased casserole dish. Bake for 20-25 minutes. Sprinkle top with grated cheddar cheese the last 5 minutes of baking.

Thursday, March 3, 2011

Barbecue Chili with Fritos

  • 1lb lean (at least 80%) ground beef
  • 1 lrg onion, chopped (1 cup)
  • 1 (22 oz) can southern pit barbecue grilling beans, undrained
  • 1 (14.5 oz) can Muir Glen organic fire roasted diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 1 box (9 oz) Green Giant Simply Steam Niblets frozen corn
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ c shredded Cheddar cheese (2 oz)
  • 2 c Fritos corn chips
  • sour cream


  • In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in remaining ingredients except cheese and corn chips.
  • Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender.
  • Top individual servings with cheese, sour cream and corn chips.

Tuesday, March 1, 2011

Helpful Tips

  • Microwave a lemon for 15 seconds and double the juice you get before squeezing.