Thursday, November 27, 2014

Who has left-over turkey? Here is a delicious recipe for my Turkey and Potato Gnocchi Soup. You can find Gnocchi on the pasta aisle of most grocery stores..enjoy :)


1 tablespoon olive oil

1 tablespoons butter

2 stalks celery, chopped

4 cloves garlic, minced

2 carrots, peeled and sliced

2 cups chopped cooked turkey or chicken breasts

1 (32-ounce) box chicken broth

2 chicken bouillon cubes

2 tablespoons Italian seasoning

1 (16-ounce) package potato gnocchi

1 (6-ounce bag) baby spinach leaves

2 cups half-and-half cream

Salt and pepper to taste

1 tablespoon cornstarch

½ cup water

Sauté veggies in oil and butter for about 6-8 minutes.  Stir in broth and chicken and bring to a soft boil.  Stir in the rest of the ingredients and simmer covered on low for 30 minutes.   Stir cornstarch and ½ cup water together and slowly pour into soup while stirring.  Cover and simmer on low another 10 minutes or so.  Great with grilled cheese!  Remember, though, the longer a soup simmers, the better.  So if you aren’t in a hurry,  let it simmer on real low heat for a couple of hours.

Tuesday, November 4, 2014

"Rumaki" -- one of the BEST little appetizers you'll ever eat! Make these and watch them disappear!


1 lb. bacon cut down the middle

1 can sliced water chestnuts, drained

1 carton pitted dates

1 bottle Kikkoman’s Teriyaki Baste and Glaze

Take a water chestnut and a pitted date and wrap in a slice of bacon; secure with a toothpick and place on a large baking rack. Do this until you have used all the bacon.   Place the baking rack in a large jelly roll pan.  You may want to line the pan with foil for easier cleanup from the bacon grease that drips down.    You will have a few chestnuts and dates left over.   Bake at 350 for 25 minutes to 35 minutes or until the bacon is crisp.   Transfer to a 13x9 baking dish and pour sauce evenly over the appetizers  and bake another 8  minutes.   Let cool about 10 minutes before serving.  Makes 25 to 30 appetizers.

Monday, November 3, 2014

Homemade Chicken Pot Pies...need I say more? :) Pure comfort!

Individual Homemade Chicken Pot Pies

Melissa Friday


4 chicken breasts, cooked and chopped

2 cans cream chicken soup

1 can cream celery soup

½ cup heavy whipping cream

1 ½ soup can full milk ((I use whole)

1 bag frozen peas & carrots

1 large baking potato, peeled, cubed and then boiled just until softened

Garlic powder, onion powder, salt and pepper to taste (about 1T each)

1 t. Thyme

2 boxes of refrigerated pie crusts

10-12 individual casserole dishes


For Crust:

1 egg, beaten

1 t. water


Mix all the above ingredients except the egg, water and pie crust and simmer on low for about 20 minutes.  You may simmer up to an hour.  Turn one of the casserole dishes upside down and use a paring knife to cut the shape of each crust.  Pour mixture into each individually greased dish and place crust on top of each.  Poke a few holes in each crust with a fork then mix egg and water and brush on top of each crust.  Place casserole dishes on 2 large cookie sheets and bake them at 375 for about 25 minutes or until crust is light brown.  I like to broil mine for just a minute or two so the crust is nice and crisp.  Watch it closely if you broil the top!  Let them sit 5-10 minutes before serving.



Tuesday, October 28, 2014

Jalapeno Cheddar Corn Muffins....these little jewels are delicious with chili as well as any other soup or stew :)


2 (6-ounce) package Mexican or regular cornbread mix(the kind you just add water to)

1 1/3 cup milk

1 fresh jalapeno, seeded and chopped or a small can jalapeno

1 (7-ounce) can Mexicorn

1 cup sharp cheddar cheese

1 tablespoon vegetable oil

2 tablespoon sugar

Mix well and spoon into a well-greased 24-count mini muffin tin or black skillet.   Bake at 375 for 15 minutes or until browned.


Sunday, October 26, 2014

Praline Chicken, Mashed Sweet Potatoes, Roasted Broccoli & Apple Peach Dump from my cooking show this morning :) Enjoy!







3 boneless, skinless thick chicken breast

Creole seasoning

4 tablespoons butter

2 tablespoons olive oil

1/3 cup maple syrup

2 tablespoons brown sugar

1 cup chopped pecans

Slice each chicken breast in half to make 6 pieces.  Pound the chicken until flattened.  Season both sides of chicken breasts with Creole seasoning.  In a skillet, melt the heat the butter and olive oil over medium high heat and brown 3 chicken breasts at a time for 2 minutes on each side then transfer to a baking dish.  Cover the baking dish with foil and bake chicken breasts at 350 for 12 minutes.  Meanwhile re-heat the drippings from the chicken and stir in maple syrup and brown sugar and bring to a boil.  Add the pecans, reduce the heat and stir constantly for 1 to 2 minutes or just until the pecans become toasted.  Place a few tablespoons of the pecan mixture onto each chicken breast.


4 sweet potatoes, peeled and cubed

2 tablespoons milk

2 tablespoons butter

1 tablespoon honey

3 tablespoons brown sugar

2 tablespoons white sugar

½ teaspoon cinnamon

½ teaspoon vanilla

Boil sweet potatoes for about 20 minutes or until very soft.  Drain and place into a large bowl.  Add the remaining ingredients and mix well with a hand mixer.


2 large crowns broccoli washed and dried

Olive oil

Salt, pepper, onion powder and garlic powder

Place broccoli on a cookie sheet and drizzle evenly with oil and seasonings.  Bake at 400 for 15 minutes.


2 cans apple pie filling

2 cans sliced peaches, drained

Cinnamon and nutmeg

1 box white cake mix

1 stick real butter, melted

In a 13x9x2 baking dish, place the apples and peaches then sprinkle with cinnamon and nutmeg.  Next sprinkle the cake mix evenly over the fruit.  Drizzle butter evenly over cake mix, sprinkle with a little more cinnamon and nutmeg, then bake at 350 for 1 hour.  This is delicious with vanilla ice cream J

Tuesday, October 21, 2014

There are many different ways that Jambalaya is made. My baby brother cooks his in a big iron pot over an open fire, and it's amazing! This is my version, and I like it too :) I call it a "one-pot wonder!" Enjoy :)

Melissa Friday’s Jambalaya

8 boneless pork chops, cubed

1 lb. pack smoked sausage

1 large bell pepper, chopped

2 medium onions, chopped

1 bunch green onions, chopped

2 T minced garlic (fresh is best)

2 cups uncooked rice

16 ounces chicken broth

1 can cream of chicken soup


1 T each of garlic powder, onion powder, salt and pepper

2 T Cajun seasoning or to taste


Slice the sausage and sauté’ in a large pot until browned.  Remove sausage with a slotted spoon, reserving as much grease in the pot as possible, and set aside. (This dish is best in a cast-iron Dutch oven or heavy-duty pot with a tight-fitting lid)  In a SEPARATE skillet, sauté’ pork chops in about 1 T oil over medium-high heat just until pinkness is gone.  Remove pork from skillet and put with sausage to the side.  Now add all chopped veggies and garlic to the sausage grease.  Sauté’ over medium-high heat until the veggies become very dark, stirring often.  This process takes about 15 minutes.  Now take a 4-cup measuring cup and put cream of chicken soup and chicken broth into it.  Now add water to total 4 cups of liquid.  Stir and add to the veggies in the pot and bring to a boil.  It’s important to taste at this point after you have added all the seasonings.  It’s best if it’s a little salty because the rice will absorb a lot of the salt.  Once water is boiling, reduce heat and stir in rice.  Turn the heat down to a simmer and when most of the water has evaporates and the rice starts to come to the top, turn the burner as low as it will go, put the lid on and cook for 30 minutes. Remove lid from time to time and stir so that rice doesn’t stick to the bottom of the pot.  Serves 8-10




Sunday, October 19, 2014

Recipes from today's show:) Orange Curry Chicken, Lemon Pepper Green Beans, Orange Rice and my Orange Rolls..yum!







2 tablespoons olive oil

2 tablespoons butter

3 thick boneless, skinless chicken breast cut in half and pounded with a meat mallet

½ cup chopped onion

2 tablespoons fresh garlic, minced

1 tablespoon orange zest

1 cup fresh orange juice

1 cup whipping cream

1/8 teaspoon of curry powder (add more if you’d like)

1 tablespoon sugar

1 teaspoon each of salt and pepper

In a large skillet, heat the olive oil and butter.  Add 3 chicken breasts at a time and cook 2 minutes on each side in the butter and oil.  When all six are browned on each side, place them on a plate and set aside.  Add the onion, garlic and orange zest and cook for 2 minutes.  Add remaining ingredients and partially cooked chicken to the skillet and simmer on low for 40 minutes.  Turn chicken breasts from time to time.  Serve with orange rice.


2 tablespoon butter

½ cup green onions, chopped

3 teaspoons orange zest

2 teaspoons fresh garlic, minced

1 cup basmati rice

1 cup fresh orange juice

1 cup chicken broth

1 teaspoon each of salt and pepper

Melt the butter over medium heat and add onion, orange zest and garlic.  Cook for 2 minutes.  Add the rice and cook for another 2 minutes, stirring constantly.  Add the orange juice and remaining ingredients and bring to a slow boil.  As soon as it starts boiling, reduce heat to very low and place a lid on the pan.  Simmer for 20 to 25 minutes or until rice is cook.  Stir from time-to-time.


1 pound fresh green beans rinsed and trimmed

3 tablespoons butter

½ cup slivered almonds

2 teaspoons lemon pepper seasoning

Steam green beans for 10 minutes and drain.  In a skillet, melt the butter and add the almonds and lemon pepper seasoning.  Stir constantly over medium-high heat for about 2 minutes or until almonds start the brown slightly.  Stir in green beans and mix well.


9 individual frozen bread dough rolls, thawed

3 tablespoons real butter, melted

1 teaspoon grated orange zest

1 ½ tablespoons fresh squeezed orange juice

6-count jumbo muffin tin

Orange Glaze (recipe below)

In a small bowl, combine butter, orange zest and orange juice and set aside.  To thaw the rolls, place them on a plate and set them on the counter to thaw for 2 hours.  Then carefully cut each roll in half with a bread knife.  This will give you 18 pieces.  You will use 3 pieces per muffin cup.  Spray muffin tin with cooking spray then quickly deep each piece into the butter mixture and place 3 into each muffin tin.  Cover and place in a warm place for 2-2 ½ hours.  Bake 10-12 minutes at 350.  As soon as you take them out of the oven, drizzle orange glaze over the tops of each roll.  Yield: 6


¾ cup powdered sugar

1 ½ tablespoon fresh squeezed orange juice

Stir together until smooth.