CELTIC HOT-TEA TODDY

If you are sick with a cold, flu chest issue, cough etc...this cross between a traditional British "Hot Toddy" and an herbal tea designed for cold and flu, is your ticket to feeling better.

For those desiring an alcohol-free version, just omit the whiskey. For those who want the full healing quality, Jameson is the whiskey you rally want.

In a saucepan, boil briefly, then simmer:

4 cups water

4 black tea bags

1 broken up cinnamon stick

small pinch of nutmeg

3 whole cloves

1 heaping tsp. ginger (or a 1/4" slice of fresh)

Simmer then drain through a fine strainer.

 In a large mug place 1 shot Jameson Irish Whiskey.

Pour in the hot tea mixture.

Add 1 T. honey and a splash of lemon juice.

Stir and drink as hot as you can stand it.

ENJOY! ENJOY!

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SPICY FINGERS

A tasty, slightly hot breadcrumb covering for chicken fingers...

INGREDIENTS

2 lb. chicken breast cut into strips

1.5-2 cup plain breadcrumbs

1 T. onion powder

1.5 T. red pepper powder

1.5 T. chili powder

1 T. Paprika

1 T. black pepper

1 T. garlic salt

1 cup flour

3 eggs beaten

Mix spices into bread crumbs in large bowl.

Place flour into another large bowl, and beat the eggs in a smaller bowl.

Blot moisture from chicken on paper 

toweling.

Coat each piece of chicken with flour, then dip into egg until covered, and roll in bread crumb mixture.

Fry in hot oil approximately 6-7 minutes per side.

Serve as is or with desired dipping sauce.

ENJOY! ENJOY!

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ALMOST SCRATCH SPAGHETTI SAUCE

My tasty pasta sauce invention!!

INGREDIENTS

med. onion chopped small

med. green pepper chopped small

2 tsp. minced garlic

olive oil

2.5 lb. ground beef

3  24-28 oz. cans tomato sauce

2  16 oz. cans Italian stewed tomatoes

2 small cans tomato paste

2 cups vegetable juice (like V8)

3 sprigs fresh oregano

5 leaves basil

2 sprigs fresh thyme

4 sprigs fresh parsley

2 T. yellow mustard

1/4 cup sugar

In fry pan:

Saute onions, green peppers and garlic in oil.

Add ground beef to it and brown. Set aside.

In large stock pot:

Place tomato products and vegetable juice. Heat to almost a boil then simmer.

Chop spices very tiny and add to sauce. Continue simmering.

Stir in meat, mustard and sugar.

Continue simmering on low 2 hours.

 ENJOY! ENJOY!

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MY SLIGHTLY SWEET MARINARA SAUCE

My slightly sweet Marinara sauce is a blend of a friend's, and my own twists...

INGREDIENTS

2 T. virgin olive oil

1/4 c. finely chopped onion

2 tsp minced garlic

1.5 T. Italian seasoning

1.5 T. dried parsley

2.5 T. light brown sugar

2 T. sugar

28 oz. can crushed tomatoes

heat oil

saute onions, seasonings and sugars, then add tomatoes

...and simmer

 ENJOY! ENJOY!

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Caprese Fresh Basil Lasagna Roll-ups

Caprese (pronounced ka-pra-zi) means Italian dishes made with FRESH tomatoes, FRESH basil and Mozzarella. 

This dish is awesome, especially if you grow your own herb garden. Food ALWAYS tastes better when you grow it all by yourself!!

INGREDIENTS

10 lasagna noodles cooked al dente

1 3/4 c. Ricotta

14oz shredded mozzarella

1 egg

2 tsp. Italian seasoning

1/4 c. fresh basil, chopped small

1 tsp ground black pepper

4-5 tomatoes sliced thin(preferably Roma)

1.5 -2 cups Marinara sauce

1/2 cup grated Parmesan OR more mozzarella for on top

Cook noodles al dente and put aside.

Mix in a bowl: ricotta, mozzarella, egg, Italian seasoning and pepper.

Spread cheese mixture onto noodles, then sprinkle on fresh basil and place tomatoes...then roll

Place "rolls" into baking dish that is coated with a bit of sauce or oil. Drizzle but don't drown, the rolls in Marinara sauce. 

Bake 45 minutes on 350 degrees. 

Ten minutes before finish, sprinkle with mozzarella or grated parmesan.

ENJOY! ENJOY!

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No-Baked Herb Golden Beans

A quick and delicious baked bean recipe I invented...without the baking...

This recipe is for one 16oz can of beans. Increase recipe by the can...

INGREDIENTS

6 slices bacon, fried and crumbled

4 scallions chopped

1 large fresh Basil leaf chopped

3" fresh Thyme chopped

1-2 large 1' or greater Rosemary leaves chopped

1 med. tomato chopped small

1 16oz can Navy Beans

1/2c. ketsup

2 T. yellow mustard

1 heaping T. Sweet Baby Ray's barbecue sauce

Fry bacon and crumble

put aside

saute scallions, tomatoes, basil, rosemary and thyme in butter

continue cooking on very low

add beans

add ketsup, mustard, and barbecue sauce

simmer...

Pour into baking dish, sprinkle with crumbled bacon, heat at 450 degrees for 15 minutes.

ENJOY! ENJOY!

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RED SUNSET CHICKEN over RICE

Today the artist in me came out in the kitchen. But rather than canvas and paint, my canvas was my pots and pans and my colors were the food. It was one of those times I thought, "What am I going to make that's different, and with these little bit of odd ingredients?"

I invented Red Sunset Chicken over Rice!

The veggies I had seemed like they may not really go together, but turns out they mixed wonderfully!

INGREDIENTS

2 large carrots shaved into 1  1/2" lengths

1 small to medium red beet julienned

1 medium white onion chopped small

1 can yellow corn drained

1  1/2 sticks real butter

 1  1/2 lb. skinless boneless chicken cut in strips

seasoned salt and Italian seasoning for chicken

2 c. white minute rice

2  1/4 c. water

4 chicken bouillon cubes

1 T. Italian seasoning

1 tsp. seasoned salt

1 tsp. black pepper

Start by melting 3/4 stick of butter in a 5 qt. pot. Add the carrots, beets, onions and corn. Saute on medium low heat until tender. Stir frequently. This takes a total of about 1/2 hour.

As it slowly cooks, the color from the beets will overspread, turning everything a variety of red and orange colors.

In a large skillet, melt 3/4 stick of butter. Add the chicken, season with seasoned salt and Italian seasoning. Saute until done.

Remove the chicken and add it to the veggie combo. Stir together gently.

Add 2  1/4 c. water to the pan the chicken cooked in.
Do not rinse the pan first. Add the 4 chicken bouillon cubes, 1 T. Italian seasoning, 1 tsp. seasoned salt and 1 tsp. black pepper. Bring to boil while continuously stirring to dissolve cubes. Remove from heat. Add 2 c. white Minute Rice and cover tightly. 

Serve the chicken mixture over the rice when all liquid is absorbed.
Serves 4-5 people.

ENJOY! ENJOY!

PLEASE FEEL FREE TO SHARE MY RECIPE ANYWHERE AND WITH WHOM YOU WANT TO>>LIKE ART< RECIPES AND GREAT FOOD ARE NOTHING UNLESS SHARED WITH OTHERS...to pin to Pinterest, click the picture and hit your "pin-it" button :-)