Boiled Peanuts

Boiled peanuts are a traditional southern snack. Most will say they are best served with beer, sweet iced tea or a cola.

Boiled peanuts are raw nuts that are boiled in salty water for hours outdoors over a fire (in this case, the crockpot) until the shells turn soggy.
 
Ingredients:

    * 1 1/2 quarts raw uncooked peanuts
    * 1/2 cup salt
    * 2 1/2 quarts water

Directions:

Wash Peanuts until water comes out clear. Place peanuts in crock pot, add salt and water; stir. Cook, covered, on HIGH for 8 to 12 hours (overnight OR all day). Add additional water if required to keep peanuts covered.

For Cajun Boiled Peanuts add:
1 bag of Zatarain's Crab & Shrimp Boil

For Spicy Cajun Boiled Peanuts add:
1 tablespoon ground red pepper



For Spicy, Hot, Cajun Boiled Peanuts add:
1 cup sliced jalapeno peppers

Boiled peanuts have a very short life span, so EAT UP!

No one knows just why southerners started boiling peanuts or who was the first to boil them. However, it is believed that boiled peanuts have been a southern institution since at least the Civil War (1861-1865), when Union General William T. Sherman (1820-1891) led his troops on their march through Georgia.

Confederate soldiers adopted peanuts as a cheap coffee substitute along with parched rye, wheat, corn, sweet potatoes, chestnuts, chicory, and cotton seed. Some history books note that Confederate soldiers from Georgia were known as "goober grabbers."

It was during the slave-trading years of the 17th and 18th centuries that the peanut was first brought to the southeastern United States, and for a long time it was assumed that the peanut had originated in Africa. However, peanuts actually originated in Brazil and Peru.

Garlic Chicken and Cabbage

Garlic Chicken and Cabbage

Ingredients:

    * 1 whole chicken or chicken chunks or ground chicken
    * 1 medium onion chopped
    * 3-8 garlic cloves or garlic salt or garlic powder to your liking
    * salt and pepper to taste
    * 1 head cabbage cut into large strips or shredded
    * 3 to 5 carrots sliced or cut into quarter strips
    * 2 tablespoons butter
    * pepper
    * 1 tsp basil
    * 1/2 tsp thyme

Preparation:
Season chicken and place in slow cooker/Crock Pot. Add cabbage, onion, garlic cloves, basil, thyme and salt and pepper. Fill slow cooker/Crock Pot 1/4-way with water, cover and cook on HIGH for 4 to 5 hours. The chicken should be tender and falling off of the bone.

From The Freezer to the Microwave - Stuffed Zucchini

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Tuna Melt Sandwich

Use multi grain, whole wheat or white bread (french bread slices can also be used). Choices depend on your preference, calorie counting and healthy eating habits.

In a toaster, toast the bread until golden brown.

While the bread is toasting, mix a can of tuna or tuna pouch with the low fat mayonnaise (amount to suit your personal taste).
 
Remove bread from toaster and spread tuna mixture on top. Again, the amount should suit your personal taste. Any leftover tuna mixture can be stored in the refrigerator for a day or two.

Place a slice of cheese on top of the tuna.

Place another piece of toasted bread on top to complete the sandwich.

Place sandwich in microwave for 30 seconds to 1 and 1/2 minutes,  depending on the wattage of your microwave oven.

Remove and add a slice of tomato and some lettuce, if desired.

Hamburger Steak (Easy Recipe)

1 lb ground chuck
1 chopped onion
1 teaspoon worcestershire
1 dash liquid smoke

Shape ground chuck into patties and place on indoor grill. Cook until done to your liking.

Serve either as burgers or pour gravy over patty and serve with mashed potatoes or rice.

Jar gravy from the store or packet of brown gravy mix can be used.

Coastline Chowder

1 can low-fat chowder (New England Style)
1/2 cup chopped celery
1/4 cup chopped onions
1/4 cup fresh or canned crab meat
1/4 cup fresh or frozen scallops
fresh ground pepper to taste
2 tablespoons lemon juice
1/2 cup skim milk

Cook celery and onion in microwave on high for 3 1/2 minutes. Heat all  ingredients to serving temperative  for 2 to 5 minutes in microwave, depending on your wattage. If using fresh seafood, microwave only until meat changes color (1 minute at a time). Do NOT boil or toughen by cooking too long. This will make 2 servings.

Ground Turkey Stroganoff

Ingredients

      1 lb ground turkey
      1 chopped onion
      2 cans cream of mushroom soup
      2 8oz packages mushrooms (or 2 cans)
      1 cup sour cream

Directions

Brown turkey and onion in a large pan. Drain and transfer to crock pot. Add soup and mushrooms. Cook on low 6 to hours. Add sour cream one hour before serving. Serve over noodles.

*For family members that don't like mushrooms, I made some without them and sprinkled with shredded cheddar cheese.

Chicken and Rice

3 frozen chicken breasts

1 can cream of chicken soup

1 can of water

White or Brown Rice (use according to package instructions)

Mushrooms, fresh sliced or canned (Optional)

Instructions:

Cook the chicken in the crockpot for 6 to 8 hours. Using 2 forks, shred the chicken by pulling it apart. Add the soup and the water, and the mushrooms. Cook on high for about 20 minutes. Add the rice. It should be done after about 10 more minutes or when rice is tender.

Sunday Dinner Pot Roast

2 to 4 lb. pot roast
2 cloves of garlic, sliced
1 tsp. ground pepper
1 tsp. salt
1/2 cup white wine (optional)
3 medium potatoes, chopped
2 large carrots, sliced
1 onion, chopped
1 tsp. fresh parsley, minced
1 tsp. fresh rosemary, leaves only
1 tsp. fresh thyme, minced

Place the roast into the crock pot frozen and add all the remaining ingredients. Cover; cook on low 8 to 10 hours (or on high 5 to 7 hours).

If you prefer, the roast can be thawed with several slits cut in it. Place the garlic slices into the slits and then add all other ingredients. Cook the same as above.

To make this meal more elegant, use new potatoes, baby carrots and pearl onions instead of the cut up vegetables.

Ham and Swiss Canapes (from the freezer to the microwave)

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Gravy in the Microwave

 

When making gravy in the microwave, the real trick is to heat 20 to 30 seconds at a time. That way, even with the high temperature of the microwave, you are still able to maintain control of the gravy.

This gravy was made from beef boullion powder.

1 1/2 teaspoons of beef or chicken boullion powder (broth can also be used)
1 1/2 cups of water
1 rounded teaspoon of flour
1/2 teaspoon of corn starch, if needed

Mix the boullion and water. Separately mix the flour with enough warm water to just moisten the mixture to a thin paste. Add to the boullion and microwave 20-30 seconds at a time, completely stirring and disolving any lumps before starting the next 20-30 second cycle. Repeat, if necessary. At the end of 2 minutes, if gravy has not reach desired thickness then add the corn starch. Do this by adding the corn starch to just enough cold water to completely disolve it. Then add that mixture to gravy, stirring thoroughly. Microwave for 20 seconds and stir again. If gravy still hasn't reached desired consistency, microwave again for 20 to 30 seconds. That should do it.

Note: This method does leave a ring around the bowl. You can always transfer the gravy to clean bowl for a more attractive looking dish.

Green Beans

Any quantity of fresh green beans

Enough Chicken Broth to cover half the beans

(boullion can also be used)

Cook on low 8 to 10 hours

*My husband does not like the chicken broth/boullion. If you have a picky husband too, just stick to enough water to cover half of the beans and a nice chunk of salt pork or ham.

Some Favorite Herbs and Spices

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Grilled Alaskan Salmon Steak with Corn Salsa

 

6 to 8 salmon steaks (6 oz each and thawed, if frozen)
1 1/2 cups chopped tomatoes
1 cup cook corn kernels
1/2 cup chopped green bell pepper
1  tablespoon sliced onion (green, preferably)
1 clove minced garlic
 2 teaspoons red wine vinegar
1 teaspoon chopped cilantro
Salt, red pepper sauce and black pepper to taste.

Put salmon steaks on oiled grill over hot coals or on George Foreman Grill. Grill 10 minutes  per inch of thickness (measure at thickest part) or until fish just flakes when tested with a fork.  Turn halfway through cook time. Toss together all remaining ingredients (except salt) in a bowl to make salsa. Season salsa with salt to taste before serving.