If you are a health food nut, leave now.  Run Don't Walk, reading this page could be hazardous to your health. 

If you eat all the right foods, get plenty of exercise, sleep at least 8 hours a night, and practice moderation in all things you won't live any longer but it will sure as hell seem like it!

Measuring Cups, we don't need no stinking measuring cups.  The reason God gave you taste buds is so you could tell when it had enough salt.

Cajun Chicken Kiev Alfredo

 

Boneless skinless chicken breasts 1 or 2 per person

Store bought or home made Alfredo Sauce

Cajun Spice

Butter, real butter not that wimpy man made stuff

Flour

Season salt or salt and pepper

Bread crumbs

Egg wash, 1 or 2 eggs depending on how many chicken breasts you cook and equal parts of water.

Spaghetti or other pasta

 

Pound the chicken breasts thin with the edge of a plate if you use the meat tenderizer hammer use the flat side of it.  You just want to thin them down and spread them out a bit, you don’t what to make chicken putty.  It helps to put the chicken breasts between two of those flexible plastic cutting mats

 

Once the chicken breasts are pounded thin,  sprinkle the inside with a liberal dose of Cajun Spice, the put a big pat of butter on each one  fold in half and secure the edges with toothpicks.

 

Take a cup of flour more or less add a little season salt or salt and pepper.  Roll the chicken breasts in the flour, then dip in the egg wash on both sides make sure all of the flour is coated with egg wash then roll the chicken breasts in bread crumbs.  Set aside for a few minutes to let the coating set up.

 

Fry in hot oil till done.  Heat the Alfredo sauce.  Boil the pasta

 

Place a chicken breast or two on a serving of pasta, cover with Alfredo Sauce and just to appease the health food nuts, serve with a tossed green salad and maybe some garlic bread.  Watch out for the toothpicks. 

 

 

Stuffed Spaghetti Squash

 

Spaghetti Squash ¼ to ½ per serving

Canned or home made Spaghetti Sauce

Shredded Mozzarella cheese

Hot or mild bulk Italian Sausage about 1 lb per squash

Green Pepper

Onion

Mushrooms ( optional)

 

Chop the green pepper, onion and mushrooms, mix with the Italian sausage

 

Slice the Spaghetti Squash lengthwise and remove the seeds. Stuff the cavity with the sausage mixture.  Wrap in Aluminum Foil, bake in a  350 degree oven till done.  A couple hours or so.  When done, cut the foil open, cover the sausage with spaghetti sauce, return to the oven till the sauce is hot, then sprinkle shredded Mozzarella Cheese over the top and return to the oven till the cheese melts. 

 

Serve with a tossed green salad and bread sticks. Or a marinated veggie salad made with cherry tomatoes whole or cut in half, cucumber sliced and quartered, onions sliced. You can also add some Zucchini sliced ½ inch thick and quartered and some mushrooms.  Marinate the vegetables for at least 2 hours in Italian dressing, Oil and Vinegar Dressing or my favorite Raspberry Vinagarette.

 

 

Pork Chops

 

Pork chops 2 at least per person

Diced Onion

Diced Celery

Canned Mushroom Soup

 

Brown the pork chops on one side, then turn over, place a tablespoon or so of the diced celery and onion on top of each chop. Then put a tablespoon of the canned mushroom soup straight from the can on top of the diced veggies.  Cover the pan and cook on low heat till the pork chops are done.  Remove the chops from the skillet and use the rest of the mushroom soup and the drippings to make gravy. 

 

Serve with mashed potatoes your favorite veggie and a salad of your choice

 

Shrimp Stuffed Chicken Breasts

 

1 - 2 boneless skinless chicken breasts per person

2 large raw shrimp per chicken breast

Egg Wash (egg and equal quantities of water whipped together)

Flour about one cup give or take

Season salt

Old Bay Seasoning

Bread Crumbs

 

Put a little season salt in the flour or just use salt and pepper if you wish.

 

Pound the chicken breasts to thin them out a bit, then lay 2 large shrimp, take the shells off and deveine, on one side of the chicken breast

 

Sprinkle the shrimp with a little Old Bay Seasoning, remember a little of this stuff goes a long way you don't want it to over power the flavor.  Fold the breast over and secure with toothpicks.  (If you can't find Old Bay Seasoning, use something else that is good with seafood.  Perhaps a little dill and taragon with a touch of anise.  Use your immagination.  Roll the chicken breasts in flour, dip in egg wash and roll in bread crumbs. Let stand of waxed paper for a few minutes for the coating to set up a bit.  Fry in hot oil till done.  Use the remaining flour to make gravy with the drippings in the pan.  Serve with mashed potatoes, a veggie and a salad.

 

Coconut Shrimp

6 to 8 large raw shrimp per person cleaned and deveined

bisquick

cinnimon

Milk

Egg

Coconut

Sugar or Splenda

 

Pat the shrimp dry with a paper towel.  Make a batter with the bisquick, egg and milk, add a little cinnimon and sugar or splenda to the batter.  You can use Chinese Five Spice in place of the cinnamon if you like.  Dip the shrimp in the batter, shake off the excess then roll in coconut.  Fry in hot oil till the shrimp are done and the coconut is golden brown.  Serve with coctail sauce, veggies, a salad and a baked potato or my oven fries.

 

Oven Fries

 

Scrub potatoes and leave the skin on or peel as you like.  Slice potatoes into the size French Fries you like.  Put them in zip lock bag.  Add enough olive oil to the bag to coat the potatoes and put your favorite seasoning in the bag.  Season salt, cajun seasoning, etc.  Zip the bag and shake till the fries are coated with the oil and spice mix.  I shouldn't have to say this but, remove the fires from the bag, place them on a cookie sheet and bake in a 350 oven till brown and done. 

 

Woody’s Italian Chicken

 

2 skinless, boneless chicken breasts per serving.

 

Pound breasts thin using the edge of a plate or a meat mallet be careful not to mash holes I them.

 

Sprinkle Italian Seasoning on each breast, put a mound of shredded mozzarella cheese on one breast, cover with the other breast, and skewer together with toothpicks.

 

Dredge in flour seasoned with salt and pepper.  You can then either fry them like this or dip in egg wash and then coat with bread crumbs before you fry them.

 

Fry in hot oil until golden brown.

 

Place a couple tablespoons of olive oil in a sauce pan, add half a diced medium onion some diced garlic and several stalks of celery diced, also dice several mushrooms and add them. Sauté till the onions are translucent then add 3 or 4 diced tomatoes or a can of diced tomatoes. Add Basil, Oregano, Thyme and salt to taste.  Also add one packet of sweet and low or two teaspoons of sugar.  Cook over low heat till the celery is tender. 

 

Place the cooked chicken breasts on plates, cover with the sauce and top with more shredded mozzarella cheese and grated parmesan cheese.

 

Oven Broiled Zucchini

 

Slice Zucchini into ¼ inch thick slices place in a zip lock bag

 

Put soy sauce, olive oil salt, pepper and a bit of molasses into the bag.  You may add water to thin the molasses if necessary.

 

After the zucchini has marinated for a while, put on a cookie sheet and broil in the oven till tender or cook on the bbq grill.

 

Variations, instead of molasses add a bit of powdered ginger and some sugar or splenda. 

 

You can also use soy sauce, and Cajun Spice if you like a bit of zip or add some cayenne pepper to the ginger and sugar mix. 

 

5 Pepper Chili Recipe

Makes approximately 1 gallon

 

2 lbs     Hamburger

3          Cloves Garlic diced

1          Onion diced

3          stalks Celery diced

2          Pepper Cookies (Hungarian Hot, Jalapeno, Thai Hot, Serrano) *

1          bag Hot Green Chili **

2          Jalapenos if you have them

1          Tsp Savory

1          Dash Tarragon

1 tsp     Cilantro

1 tsp     Basil

1 tsp     Thyme

1 tsp     Rosemary

1 tsp     Oregano

1 ½ tsp Cumin

½ tsp    Salt

½ tsp    Pepper

1 tsp     Chipotle chili Powder

1/3 Cup Sugar

¼ Cup Vinegar Cider

12 oz    Tomato Paste

3 Cans Diced Tomatoes

2 Cans Dark Red Kidney Beans

2 Cans Pinto Beans

2 Cans Black Beans or Light Red Kidney Beans

 

* The pepper cookies are made from all the hot peppers I grow I my garden.  We dice them up and put them on a cookie sheet in cookie sized patties, then freeze them and put them in a plastic bag. When we want to give something some zip, we toss in the appropriate number of cookies.

 

** For this I use the hot green chilies from the Hatch area in New Mexico.  I grab a gunny sack full whenever I am in the area, roast them myself and freeze them.  A bag is a quart freezer bag of chilies.

 

Brown the burger, then sauté the onion, celery and garlic, add the peppers, spices tomatoes and beans.  Simmer for several hours. 

 

For added heat you can incorporate a few Habenero Peppers to suit your taste.

 

Beef Bacon

 

5 lbs Beef Brisket

½ cup coarse canning Salt (non Iodized)

½ cup Brown Sugar

Black Pepper Optional, use as much as you like

Mix sugar, salt and pepper and rub into both sides of brisket being sure to coat the sides and ends too.  Place Brisket in a zip lock bag and put it in the refrigerator.  Turn the brisket once a day for 7 days, longer if you like.  You will know when it is ready when the meat and the fat become very firm to the touch.  Remove the brisket from the bag and place on the high rack at one end of the BBQ grill.  Turn the burner on the other end on to low heat and place a pan of hickory chips that have been soaked in water on the burner.  Smoke the brisket on as low a heat as possible for 4 to 6 hours.  The thermometer on my grill was indicating around 280 degrees but a meat thermometer inserted in the meat indicated a temperature in the center of the brisket of 160 degrees after a couple hours of smoking.  If you have a real smoker that would work even better.  I smoked this brisket for 4 hours.  Once the brisket has been smoked, slice it thin and fry it like bacon.  It makes a BLT that is to die for.