olive crescent twists

this yummy recipe was gived to me
from my lil sis renée ellery.
it is as much fun to make as it is to eats.

i likes to serve these lil olive breads
any time i make anythang
with greek or italian flavors

n also with fish entrees

n they is good as a snack or a appetizer

n sometimes when i jest has a veggie salad.

1 can (8 ounces) refrigerated crescent dinner rolls

1/4 cup well-drained black olives
1/4 cup well-drained green olives (even with the pimentos)
1/4 cup well-drained kalamata olives
1 tbsp olive oil
1/4 tsp garlic powder

1 egg, beaten

2 tbsp grated parmesan cheese


heat oven to 375 degrees.

lightly spray a cookie sheet with cookin spray.

place all the three different kinda olives n the olive oil n the garlic powder in a food processor, cover n process with on n off pulses until finely chopped.

unroll the crescent dough n separate dough into 4 rectangles. press each rectangle to form a approximate 7x4 rectangle, pressin the perforations together to seal. (note: sometimes ya can finds the crescent roll dough in a sheet without all them perforations. them is called a "seamless dough sheet." check it out at your grocery store).

brush each dough rectangle with the beaten egg.
evenly spread the olive mixture on 2 of the dough rectangles.
top them with the remainin 2 dough rectangles, egg-brushed side down.
press down n seal the edges of each dough rectangle.
with a thin sharp knife (or a pizza cutter), slice each filled dough rectangle into 8 strips.
give each strip 2 or 3 twists n place on the cookie sheet 1 inch apart.
brush the tops of each twisted strip with the beaten egg.
sprinkle each twisted strip lightly with the grated parmesan cheese.

bake for 10 to 13 minutes or until golden brown.

serve warm or cool.

yum-yum!!!

pasta salad

this here easy make ahead salad
is good for any kinda get together.

n ifn ya adds some chopped cooked chicken
or even some tuna
n serve it up on a bed of lettuces,
then ya gots a hole meal all in one bowl.

2 cups spiral pasta (i likes to use that there multi-colored veggie pasta likes that wacky-mac stuff cuz its jest sooo darned much purdyer)

1/2 cup mayonnaise
1/4 cup sour cream
1/2 tsp cracked black pepper
1/2 tsp garlic powder
1/2 tsp dill weed
1/2 tsp ground mustard

1/2 cup sweet red pepper, chopped
1/2 cup celery, chopped
1/2 cup sliced ripe olives
1/4 cup sliced green onions


cook pasta according to package directions; drain in colander n set aside to cool some.

in a large bowl, mix together the mayonnaise n sour cream n black pepper n garlic powder n dill weed n ground mustard.
add sweet red pepper n celery n ripe olives n green onions. toss together to coat them veggies.
fold in the cooled pasta.

cover n refrigerate for at least 2 hours; overnite is even better.

garnish each serving with:
dry-roasted sunflower seeds
sprigs of fresh cilantro
bacon bits
a lil minced jalapena
whatever ya likes . . .

additional additions:
raw broccoli n cauliflower crowns
grape tomatoes
cubed ham
1 cup frozen peas
cheddar cheese, shredded or chunked
oh jest anythang that ya likes . . .

missy’s chicken spaghetti

sweet lil missy
done made this here recipe
for lunch today.

i’m tellin ya now
i ain’t never tasted anything
that was sooo good
and sooo easy
to prepare!!!

3 or 4 boneless skinless chicken breasts, cooked & chunked up

1 pkg. spaghetti (7-8 oz)

1 large poblano pepper, chopped
1 large onion, chopped
3 celery stalks, chopped
8 oz. sliced mushrooms

1/4 cup butter

1 can (10 3/4 oz.) Cream of Chicken Soup
1 can (10 3/4 oz.) Cream of Mushroom Soup
1 can (10 oz.) Ro*Tel diced tomatoes

1 or 2 TBSP Worcestershire sauce

1 pound Cheddar cheese, grated (or can use Velveeta)


season and cook that chicken and set aside to cool some afore ya chop it all up.

pour yerself a glass of wine n sit a spell.

cook the spaghetti accordin to the package directions; drain, but do not rinse.

in a dutch oven (or any heavy pan) saute that poblano pepper n onion n celery n mushrooms in
the butter.
add the soups n them Ro*Tel tomatoes.
simmer for about 15 minutes to let all them flavors meld together a bit.

turn off the heat n pour yerself a glass of wine n sit a spell. (hiccup).

add the spaghetti n chicken n worcestershire n cheese.
let simmer some for another 15 to 20 minutes till that cheese melts n everything gits all hot n
bubbly.

pour yerself a glass of wine n sit a spell (hiccough).

yummy meal companions:
broccoli
asparagus
green beans
or even jest a salad

whilst ya is fixin up them sides, ya oughta have enuff time to polish off that there bottle of wine (hickup).

ENJOY!!! OXOXO from gramma bettie mae turley

broccoli cauliflower gratin

this fancy soundin veggie dish

goes with all kinds of meals.


its reel easy to make

n sooo delicious to eat.

1 small head of BROCCOLI (about 1 to 1-1/2 pounds)
1 small head of CAULIFLOWER (about 1 to 1-1/2 pounds)

1 small red onion, chopped
2 tbsp butter
2 tbsp all-purpose flour
1-1/4 cups milk
cracked black pepper n garlic powder to taste

2 cups shredded cheddar/jack cheese
1/2 cup shredded parmesan

1/2 cup panko (japanese bread crumbs) or coarsely ground fresh bread crumbs


preheat the oven to 350 degrees.

grease a 2-quart casserole dish with butter cooking spray.

trim the broccoli n cauliflower n cut into florets.
steam the broccoli n cauliflower florets in a large pot with a little water over medium-low heat until crisp tender - about 3 to 5 minutes.
drain the broccoli n cauliflower florets in a colander n set aside.

saute the chopped onion in the melted butter in a medium saucepan (2-quarts oughta do it. i usually jest use the same large pot that i steamed the veggies in. saves on doing all them dishes later . . . lol)
over medium heat, whisk the flour into the onion n butter mixture. cook, stirring, for about 2 minutes.
add the milk, whisking constantly to makes sure that there is no lumps.
cooks another 3 to 4 minutes, allowing the sauce to thicken.
season with the cracked black pepper n garlic powder to taste.
n you jest done made yerselfs a BECHAMEL - aint that a big ole fancy name for white sauce. hahahahaha!!!

put the steamed broccoli n cauliflower florets into the bottom of the greased casserole dish.
top with half of the shredded cheeses.
pour the bechamel (ya knows, that white sauce) over the shredded cheeses.
top with the remaining shredded cheeses n the bread crumbs.

bake uncovered for 20 to 30 minutes or until golden n bubbly.
n voilà (pernounct wah-lah. in france talk that means literally "look see") ya gots yerselfs a reel fancy french veggie side dish . . .

Cranberry Salsa

i never did ever think about mixin

CRANBERRYS n CILANTRA together

afore i found this here recipe

YUM YUM is it ever good!!!

1 - 14 ounce can of whole cranberry sauce
1/2 cup chopped fresh cilantro leaves
zest n juice of 2 key limes
1 jalapeno, seeded n coarsely chopped (adjust to your desired heat level)
1 small white onion coarsely chopped, covered n microwaved for 1 minute

garlic powder n cracked black pepper to taste
3 or 4 green onions, thinly sliced


place the cranberry sauce n cilantro n lime zest n lime juice n jalapeno pepper n white onion n garlic powder n cracked black pepper to taste in a food processor and pulse until blended but still real chunky.
pour it all into a servin bowl n garnish with the thinly sliced green onions.
real purdy to look at n sweet n spicy to taste. yum yum!!!

orange roughy florentine

this recipe can work jest as well with

sole or grouper or cod or even talapia -

any kinda mild flakey white fish fillets

1/4 cup chopped onion
1 clove minced garlic
2 tsp olive oil

1 (10 ounce) pkg frozen chopped spinach, thawed n drained
1 (2 ounce) jar diced pimiento, drained
1/8 cup crumbled feta cheese
1/2 tsp lemon zest
1/2 tsp salt
1/4 tsp oregano
1/8 tsp white pepper

1 pound fresh orange roughy fillets
2 tbsp melted butter
2 tsp lemon juice
paprika


preheat oven to 375 degrees.

in a skillet, saute the onion n garlic in the olive oil until tender.

in a bowl, combine the onion / garlic mixture with the spinach n pimiento n feta cheese n lemon zest n salt n oregano n white pepper.
spread this spinach mixture in a 8-inch square baking dish.

arrange the fish fillets over the spinach mixture.
combine the melted butter n lemon juice. brush over the fish fillets n sprinkle with paprika.

bake for 20 to 25 minutes or until the fish fillets flake easily when tested with a fork.

Drunken Chicken

for this here recipe, ya will need

a special handy dandy lil device called a

Beer Can Chicken Holder Stander Upper

which kinda looks
some
thang
like
this
here:

most beer can chicken is cooked
outdoors on the grill
but this is how i bake it in my kitchen oven . . .

a 4- to 5-pound whole roasting chicken (innards removed)
a couple of drizzles of olive oil

a 12 ounce can of beer (whatever kind ya likes best)
2 celery stalks, cut into thirds (making 6 sticks)
1 small red onion, quartered
2 garlic cloves, whole
1 sprig of fresh rosemary, optional (but way good flavoring)
1 sprig of fresh lemon thyme, allso optional

1 teaspoon poultry seasoning
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 teaspoon dried cilantro
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cracked black pepper


to get the cooking process started off jest rite, pour half the can of beer into a frosty cold mug n chug it down. then put that there mug back in the freezer for later. now you're cookin . . .

preheat yer oven to 350 degrees.
line a shallow roasting pan with foil.

wash that chicken with cold water n pat dry with paper towels n let rest at room temperature for 30 minutes before starting.
(ya can allso wash the heart n liver n gizzard n neck n place them all in a small baking dish n drizzle with a lil olive oil n season with some garlic powder n cracked black pepper n bake along with the chicken for the first 45 minutes or so. this here would be makin the cook's appetizer!!!)

remove the top of the beer can. stand the celery sticks up inside the beer can. push the red onion chunks n the garlic cloves n the rosemary sprig n the lemon thyme sprig down into the beer can n put that stuffed beer can into the center ring of that there Beer Can Chicken Holder Stander Upper thang n place all that in the center of yer lined roasting pan.

in a small bowl, prepare the simple spice rub by mixing together all them seasonings: the 1 teaspoon of poultry seasoning n the 1 teaspoon of ground cumin n the 1 teaspoon of chipotle powder n the 1 teaspoon of dried cilantro n the 1 teaspoon of paprika n the 1 teaspoon of garlic powder n the 1 teaspoon of cracked black pepper (y'all can mix n match any kinda seasonings that u likes best).

sprinkle 1-1/2 teaspoons of the spice rub up inside the large body cavity of the chicken n then sprinkle another 1/2 teaspoon of the spice rub down inside the neck cavity.

drizzle the chicken with the olive oil, about 2 tablespoons worth. rub that oil around some to make sure that the entire bird is covered - give it a real good massage.

sprinkle the rest of that spice rub all over the exterior of the chicken, covering the surface evenly.

hold the chicken upright with its large body cavity opening facing down n then slide the chicken over the stuffed beer can being real carefull like so as to not to tip the can over.
pull the legs forward n tuck the wings behind the bird so that the chicken appears to be in a relaxed sitting position.

roast in the oven for 1-3/4 to 2 hours, depending on the size of the chicken (or until the internal temperature in the thickest part of the thigh reaches 165 degrees on an instant-read thermometer).
remove from the oven n let the chicken rest in its sitting position for 20 minutes n then remove the chicken from the can stand thang (be carefull not to burn yerself none. some times a extra pair of hands come in helpfull) n take to carving that chicken for supper.


note: since this chicken is gonna be in the oven for a while, go on ahead n pour yerselfs another beer in that there nice cold frosty mug in the freezer n sit a spell afore ya make up all the sides for yer meal.


helpfull tip: to enhance the flavorfull cooking process even further, use a wedge of lime (or apple or orange or whatever ya likes) to block the top neck cavity hole.