SEASONED SALT

 Seasoned Salt

Combine all ingredients and store in an air tight container. This is great for many purposes, try on:  beef, pork, poultry, corn on the cob, popcorn and potato or macaroni salad

1/4 C kosher salt

4 t ground black pepper

1 t paprika

1 t garlic powder

1 t onion powder

1/8 t cayenne pepper (optional)

2t sugar 

1 1/2 t Cornstarch

1 t ground turmeric

TWICE BAKED POTATO CASSEROLE

 This is a Pioneer Woman recipe and it is awesome!

Ingredients

medium russet potatoes, 5 to 6 lbs. try for about the same size for even baking

EVOO

2 sticks of salted butter (softened and sliced into cubes)

1 C sour cream

1 C whole milk (1/2 & 1/2 or cream, or a combo of these)

1 C grated Cheddar Cheese + some for topping

2 t seasoned salt (see recipe below)

Salt and Pepper to taste

3 green onions, sliced on diagonal

1/2 lb bacon, very crispy and crumbled (optional)

Instructions

• Preheat oven to 400
• Take out butter, sour cream and milk and set aside, need to be room temp.
• Scrub the potatoes clean. Wipe them dry, pierce with a fork a few times and rub with EVOO. Place on a lined baking sheet and bake 40 minutes or until easily sliced.
• Remove potatoes from oven and reduce heat to 350.
• Leave skins on 2 of the potatoes and peel and discard the remaining skins. Cut up potatoes into a large mixing bowl. Now add butter, sour cream, grated cheese, seasoned salt, salt and pepper and begin a rough mash of all ingredients. 
• Add the milk gradually, mashing in between additions, continue until desired consistency,
• Transfer to a lightly greased 9 X 13 baking dish
• Top with additional shredded cheese (can sprinkle some cooked and crumbled bacon if desired).
• Bake, uncovered for 20 to 25 minutes or until center well warmed.
• Garnish with green onions

This casserole can be  prepared up to two days in advance. Do Not bake at this time, cover well with plastic wrap. When ready to bake take out of fridge an hour early, cover with foil and bake for 20 minutes,  uncover and bake and additional 25 to 30 minutes. Make sure center is warm enough.

Crock Pot Method

Prepare as instructed but assemble in a lightly greased Crock Pot instead of the casserole dish. Heat on low for 2 hours or high for 1 hour, once cheese is melted switch to warm, garnish before serving.

Freezing Instructions

This casserole can be frozen for up to 2 months. Make the recipe and  place in the 9 X 13 pan, then wrap the dish tightly in foil and place in the freezer. Let the casserole thaw in the refrigerator overnight, then pull it out of the fridge 30 minutes before you're ready to bake it. Bake, covered with foil, for 45 minutes. Then  remove the foil, top with the remaining cheese and bacon, and bake for 20 to 25 minutes more.

Seasoned Salt

Combine all ingredients and store in an air tight container. This is great for many purposes, try on:  beef, pork, poultry, corn on the cob, popcorn and potato or macaroni salad

1/4 C kosher salt

4 t ground black pepper

1 t paprika

1 t garlic powder

1 t onion powder

1/8 t cayenne pepper (optional)

2t sugar 

1 1/2 t Cornstarch

1 t ground turmeric

Crockpot Hawaiian chicken

 4 servings (ish)

1lb boneless skinless chicken cut into bite sized pieces (uncooked)

1 can 15.5oz pineapple chunks not drained

2tbs brown sugar

2tbs soy sauce

1/2tsp salt

1/4tsp black pepper

Instructions:

Put all ingredients in a gallon sized zip lock freezer bag  

The overnight in fridge

Dump in crockpot

Cook on low 6hrs

Serve over rice  

Crockpot Potato and sausage soup

 1 bag ore ida diced potatoes (With peppers and onion)

1 can cream of potato

1 of those big U shaped sausages any flavor

Chicken broth (3 cups?)

1cup heavy cream

8oz cream cheese (or sour cream)

1pkg mild cheddar (2cups)

Crumbled bacon or bacon bits

Your favorite seasonings

- cut up sausage into bite size pieces

- dump everything into crockpot (only half the bag of cheese, no bacon yet)

- cook on high four hours  

- with some time left, add rest of cheese and bacon to top, cover and finish cooking until cheese is melted. 

MEXICAN STREET CORN

 Ingredients 

• ▢ 3 (15.25-ounce) cans corn, drained 
• ▢ 2 tablespoons butter
• ▢ kosher salt
• ▢ 3 tablespoons mayonnaise
• ▢ 1-2 tablespoons lime juice
• ▢ 2 teaspoons chili powder, divided
• ▢ cotija cheese
• ▢ cilantro, roughly chopped

Directions

• Heat a cast iron skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
• Remove from heat and add in butter and salt. Stir until mixed.
• Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.
• Sprinkle with cojita cheese, chili powder, and chopped cilantro. Serve immediately and enjoy

YUMMY MARINADED GRILLED CHICKEN (TANDOORI RECIPE FROM INDIA)

 THIS IS A BBQ CHICKEN, BUT I THINK A SMALL PORK ROAST WOULD BE GREAT TOO!

INGREDIENTS

1 1/2 Cups plain fat-free greek yogurt

2 T chopped ginger* 

3 T minced garlic* 

1 T lime juice

1 t chili powder

1 t ground cumin

1 t salt

1/2 t ground turmeric

dash of cayenne pepper (optional)

*For both the ginger and garlic, I use the already chopped/minced from the produce dept.

Chicken - thighs, legs, breast meat (whatever is on sale and your family will eat)

DIRECTIONS

In a medium bowl place all ingredients except chicken. Use immersion blender to mix until smooth. 

Pour marinade into a large ziplock plastic bag, add Chicken and coat completely. Refrigerate for at least 4 hours or overnight.

Remove chicken from refrigerator and allow to come to room temperature. (About 45 minutes to an hour)

Prepare grill for indirect grilling. For a gas gril, heat one side to medium-high and leave one side with no heat. 

Remove chicken from marinade, and discard remaining marinade. Place chicken on unheated part of well oiled grill rack. Close lid, and grill 90 minutes or until the chicken is at 165 degrees. Turn every 20 minutes to get a nice grill marks on the chicken. For a quicker meal chicken can be placed on a parchment lined cookie sheet and baked (just won't have the grill marks.)

I serve with yellow rice and a green veggie. 

Moms chicken enchiladas

 2 chicken breast, cooked and shredded

1 can green chilies

1 tsp chili powder

1/4 of 2 cup bag of shredded cheddar cheese (1/2cup)

1 can cream of chicken soup

1/2 soup can of milk

8oz sour cream

Chili powder

Small flower tortillas

Olives, sliced

Green onion sliced

Cheddar cheese

Preheat oven to 350

In large mixing bowl, add chicken, green chilies, 1t chili powder and 1/4 bag cheddar cheese, combine (bowl 1)

In small mixing bowl, add soup, milk, sour cream, chili powder; stir well. (Bowl 2)

Put 3 big spoonfuls of bowl 2 into bowl 1 and combine until chicken mix sticks together. 

Spray casserole dish with Pam, place a little layer of bowl 2 on bottom of dish. Fill tortillas with desired amount of filling from bowl 1, roll and place in dish. Repeat until bowl 1 is gone. 

Spread rest of bowl 2 on top of stuffed tortillas. As cheese, olives, green onions on top. Cover with aluminum foil. Bake 45-60 minutes or until edges boil.