Aug 27

What’s for dinner tonight? This recipe has three big pluses; it’s delicious, low in fat and has only 390 calories. Although there seem to be a lot of ingredients; it really is a snap to make. Serve with some fresh sliced avocados or a nice green salad.


6-ounce boneless skinless chicken breast halves
3 large cloves garlic, minced
2/3 cup long-grain rice
1 large onion chopped
1 bell pepper chopped
½ cup chopped scallion
½ cup fresh parsley
½ teaspoon dried thyme leaves
¼ cup dry white wine
1 16-ounce can of chicken broth
1 16-ounce can diced tomatoes, drained
2 teaspoons Worcestershire sauce
Cayenne pepper to taste
½ teaspoon salt
¼ teaspoon paprika
¼ teaspoon black pepper
Louisiana hot sauce to taste if desired

Cooking Directions:

  1. Preheat oven to 350 degrees F.
  2. Coat a large Dutch-oven type pot with cooking spray, and place over medium-high heat for a minute or so. Brown chicken pieces and set aside. Add garlic and rice to pan drippings and cook, stirring frequently until dark brown in color.
  3. Add onion, bell pepper, scallion, parsley, thyme, wine, chicken broth, tomatoes, Worcestershire sauce, and cayenne pepper; stir well. Place chicken on top and press it down so it is surrounded by rice. Top with salt, paprika and pepper. Cover tightly and bake for 45 minutes or until rice is done. Remove from oven and let stand for 10 minutes. Splash on the hot sauce if desired.
Aug 9

This Southern favorite can serve four hearty eaters for the price of one dinner at a good restaurant. Not only that, but I find not many restaurants can get the gravy part right. On a side note, frequently I refer to HEB for the ingredient list. I am in no way affiliated with HEB. The new store is close to our community, and that is where I shop since I can find a wide variety of gourmet foods. The Panko breadcrumbs are located where the fresh Sushi is made, but feel free to shop at your favorite store.


4 cube steaks (about 4 ounces each)
1 ¼ cups flour, divided
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup Panko (Japanese style) breadcrumbs
4 ¼ cups milk
1 tablespoon Louisiana hot sauce
2 eggs
1 cup peanut oil
Salt and pepper to taste


  1. Sprinkle salt and pepper over steaks according to taste
  2. Combine 1-cup flour, baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Whisk together ¼ cup milk, eggs and Louisiana hot sauce. Dredge steaks in flour mixture; dip in egg mixture, and dredge in Panko breadcrumbs.
  4. Pour oil into a 12-inch skillet (do not use nonstick skillet.) and heat to 360 degrees. Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a cookie sheet. Keep steaks warm in a 200-degree oven. Drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
  5. Whisk together remaining ¼ cup flour, 4 cups milk, and salt and pepper to taste. Pour mixture into reserved drippings in skillet; cook over medium-high heat, stirring constantly, 10 minutes, or until thickened. Serve gravy with steaks and mashed potatoes.
Jul 27


Who says real men don’t eat quiche?
Try this tasty variation on the classic quiche by substituting hash brown potatoes for pie crust. Cooked, crumbled bacon or country sausage can be substituted for ham. This is a winner in our household.

Serve with toast and fresh fruit for a special brunch, or crusty French bread and a tossed green salad for a light supper.


4 cups shredded hash brown potatoes, thawed and squeezed to remove excess water
2 tablespoons butter, softened
1 cup diced cooked ham
½ cup chopped onion
1 ½ cup grated Cheddar cheese, divided
4 eggs
½ cup half and half
1 4 oz. Can diced green chiles
Salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Mix hash browns and butter together, press mixture onto the bottom and sides of a lightly-buttered, 9-inch deep-dish pie pan. Bake in preheated oven for 20 minutes, or until crust is beginning to brown.
  3. In a small bowl, combine ham, onion and 1 cup of grated cheese. In a separate bowl, whisk together the eggs, half-and-half, green chiles, and salt and pepper. When crust is ready, spread the ham mixture on the bottom, and then pour the egg mixture on top.
  4. Reduce oven temperature to 350 degrees and bake 35-40 minutes or until filling is puffed and golden brown. Sprinkle with ½ cup reserved cheese, and bake an additional 5 minutes.
Jul 24

Ghatoverde has created a recipe that is sure to please your taste buds and satisfy any appetite. Give it a try and let us know what you think. appreciates her contribution. Keep up the excellent work Ghatoverde!



What’s for dinner tonight?

These are recipes for

Red Beans and Rice, and

Fried Shrimp with Lemon Sauce.

The beans and rice rival any restaurant, and the shrimp are crispy, yet delicate.

Red Beans and Rice

2 (15 ounce) cans red beans with liquid

1 (15 ounce) can red beans, drained

2 smoked ham hocks

5 1/4 cups water, divided

2 cups uncooked rice

1/4 cup minced onion

1 tablespoon minced garlic

1/4 teaspoon ground red pepper

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper

5 tablespoons cold bacon grease or lard (better with bacon grease)

  1. In a 2 quart saucepan combine 1 drained can of beans, 1 undrained can of beans, ham hocks, onion, garlic and remaining 1 1/4 cups water. Simmer on medium heat for 1 hour or until the meat starts to come away from the bone. Remove from heat, cool and remove the meat from the bones.
  2. Bring 4 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. In a food processor or blender combine meat, beans and the liquid in which they cooked. To the mixture add red pepper, salt, black pepper and bacon grease. Process approximately 4 seconds or until beans are chopped and the liquid thick.
  4. To the food processor add the third can of drained beans. Process for 1 or 2 seconds so that most of the beans remain almost whole. Pour mixture back into the saucepan and cook on low, stirring often, until heated through.
  5. Serve over the steamed rice.

Fried Shrimp

1 pound jumbo raw shrimp

1 egg, slightly beaten

1 tablespoon cornstarch

1 teaspoon dry white wine

1/2 teaspoon soy sauce

1/4 teaspoon salt

Peanut oil for frying

1/2 cup flour

1/2 cup water

3 tablespoons cornstarch

1 tablespoon canola oil

1/2 teaspoon baking soda

1/2 teaspoon salt

  1. Remove shells from shrimp, leaving tails intact. Make a shallow cut lengthwise down the back of each shrimp; wash out sand vein. Slit shrimp lengthwise down the back almost in half (butterfly). Mix egg, 1 tablespoon cornstarch, the wine, soy sauce and 1/4 teaspoon salt in glass or plastic bowl; stir in shrimp. Cover and refrigerate 20 minutes.
  2. Heat peanut oil in a deep fryer to 375 degrees. Mix flour, water, 3 tablespoons cornstarch, 1 tablespoon canola oil, the baking soda and 1/2 teaspoon salt in a medium bowl. Stir shrimp into batter until well coated.
  3. Fry 5 or 6 shrimp at a time until golden brown about 3 minutes. Drain on paper towels. Serve with Lemon Sauce.

Lemon Sauce

1/4 cup chicken broth

2 tablespoons fresh lemon juice

2 tablespoons honey

1 tablespoon canola oil

2 teaspoons catsup

1/4 teaspoon garlic salt

1 teaspoon cornstarch

1 teaspoon cold water

  1. Heat chicken broth, lemon juice, honey, vinegar, canola oil, catsup and garlic salt to boiling in a one quart saucepan.
  2. Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly. Cover and refrigerate. Serve with fried shrimp.