Hi y'all!
I have moved this blog to: http://www.MyTastyRecipes.blogspot.com! Sorry for the inconvenience. I am in the process of creating a new look for it but for now it's under construction and sort of plain. None-the-less, new recipes are being posted as you read this! Check it out!
Thanks,
Thanita
I found this recipe from my old reliable source, Google and the name Paula Deen. It's a great recipe for the summer, a little late I know seeing that it's September and all. Better late than never I say! By the way, the original recipe called for a 1 gallon jug. Well I didn't have a 1 gallon jug so I split it up into two 2 quart jugs. This recipe is written in assumption that you too are using two 2 quart jugs.
Serves 1 Gallon (or two 2 quart jugs)
What you'll need:
2 cups of fresh lemon juice-About 12-14 lemons*
1 cup of hot water
1 cup of sugar
Pyrex (similar) measuring cup
Strainer
Mint sprigs
-Squeeze about 2 cups of lemon juice into the measuring cup. It's a lot of squeezin' but it's worth it..trust me.
-Prepare the hot water. You can use a kettle but try not to take up to a boil. Just make it hot enough to dissolve the sugar.
-Place the strainer on top of one of your jugs (now get your mind out of the gutter sick-o!)
-Pour 1 cup of lemon juice over the strainer into the jug. Use a wooden spoon to "squeeze" the juice out of those little bits of lemon
-Pour the other 1 cup of lemon juice into a second jug the same manner as the first
-Pour 1/2 cup of hot water into each jug and mix it
-Mix in 1 cup of sugar in each jug and make sure it's dissolved
-Add cold water and fill to the top
-Slice up some lemons and place in jugs...because they look so pretty!
-Add mint sprig or two
Want to dress it up?
Pour into glasses. Take a slice of lemon and cut a slit from the middle of the lemon to the outside so only 1/2 of the lemon has that slit. Place it sitting on the rim of the glass. Add 1 sprig of mint. Add straw and viola! Now isn't that just pretty y'all?!
*I buy 2 bags of lemons. You may have 3 or 4 left.
Or as I like to call it, Freakn' Chicken. It's a great feel-good recipe you can make on the stove or in a slow cooker, (crock pot). Here's the slow cooker version
Serves 4-5
2 baking potatoes, pealed and chopped into large pieces
1.5(approx)pounds of chicken cut up into large cubes
1 bay leaf
1/2 cup of frozen peas
2 tablespoons of Recaito by Goya
3 cups of water or chicken broth
1 packet of Goya Sazon seasoning(the coriander and annatto kind)
1 teaspoon of salt
I like to line the slow cooker with a liner made for just it. Reynolds makes one. It makes clean up so much easier. Once lined, add potatoes, chicken, bay leaf and recatio.
In a Pyrex measuring cup, measure 3 cups of water, salt and one packet of Sazon seasoning. Mix with fork and pour into the slow cooker. Cover and set to low for 6-8 hours or high for 4-6 hours.
10 minutes before completing add peas. Mix it in and cover. Leave it for 10 minutes and then serve.
It may be served alone or on top of rice.
Or as I like to call it, Freakn' Chicken. It's a great feel-good recipe you can make on the stove or in a slow cooker, (crock pot). Here's the stovetop version
Serves 4-5
1.5(approx)pounds of chicken cut up into large cubes
2 baking potatoes, pealed and chopped into large pieces
1 bay leaf
1/2 cup of frozen peas
2 tablespooons of Recaito by Goya
3 cups of water or chicken broth
1 packet of Goya Sazon seasoning(the coriander and annatto kind)
1 teaspoon of salt
In a large pot throw in all the ingreadents! Seriously, just do it in the order listed! Mix it in the pot and bring it up to a boil. Lower the heat, cover and let it simmer for 15-20 minutes stirring occationaly.
Check the potatoes and chicken. If the potatoes are soft enough, your meal is ready!
I serve this on top of rice with lots of the sauce/broth from the pot.
As you can see, I love to stir fry almost everything. It's quick and easy and you can use almost any vegetables for a unique flavor. Here's a recipe I created with one of the leftover tuna steaks. It's incredibly flavorful!
Serves 2
1 pre-made tuna steak, chopped up in bite size pieces
2 tablespoons of extra virgin olive oil
2 garlic cloves
1 spring onion*
1/2 tablespoon of Chinese chili paste (optional)
1/3 cup of frozen peas
1/4 cup of baby carrots, chopped into bite size pieces
1 cup of rice, pre-made or leftover from a previous meal
1 egg
1/4 cup of water, add 1/3 if the rice seems dryer
1 teaspoon of ginger powder or fresh shredded ginger
Soy Sauce
*Wash first and peal off one of the outer layer. In Chinese cooking, they use the white and green area of the spring onion where Americans usually use just the green. Cut off the root end and the about 1 inch of the green end. Chop the rest. Throw the root end and the green tips. You're left with a variation of white and green chopped spring onions.
In a wok or large skillet, heat up the olive oil and reduce to medium heat. Add garlic and spring onions. Allow them to sit in the olive oil for about 1 minute to release the flavor into the oil. Stir occasionally and make sure to not burn!!! Mix in tuna steak and a few splashes of soy sauce. Add chili paste (optional). Allow all the flavors to mix by stirring occasionally and setting it simmer with the lid off.
While that's simmering, crack and whisk egg in a bowl. In your wok, shove the tuna to the sides and pour the egg in the middle. Allow it to cook in the middle while breaking it up, sort of like scrambled eggs. Once the egg has cooked add the peas, carrots, rice, water and ginger. Mix and cover for 3 minutes.
Uncover and mix. Leave uncovered for 5 minutes until the water evaporates. Add one more splash of soy sauce and mix in.
You're all done!
