Friday, September 26, 2014

Perfectly Grilled Steak

Perfectly Grilled Steak



4 1 1/4 -to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper


About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Total Time: 
30 min
 Prep: 15 min
Cook: 15 min

4 servings


Thursday, September 11, 2014

Slow Cooker Chicken and Dumplings


"This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!"


Original recipe makes 8 servings

   4 skinless, boneless chicken breast halves

   2 tablespoons butter

   2 (10.75 ounce) cans condensed cream of chicken soup

   1 onion, finely diced

   2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

  • PREP
    10 mins
  • COOK
    6 hrs
    6 hrs 10 mins


  1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Sunday, May 25, 2014

Carnival Corn Dog Recipe

Carnival Corn Dog Recipe


Original recipe makes 16 corndogs 
 1 cup yellow cornmeal

1 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup white sugar

4 teaspoons baking powder

1 egg

1 cup milk

1 quart vegetable oil for frying

2 (16 ounce) packages beef frankfurters

16 wooden skewers


  1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
  2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
  3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels. 

  4. PREP 20 mins COOK 20 mins READY IN 40 mins

Thursday, April 24, 2014

Corn Nuggets

Corn Nuggets


1 (11 oz.) can of creamed corn
1 (11 oz) can of sweet whole kernel corn
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg
2 tablespoons milk
1 teaspoon of sugar
1/2 teaspoon of salt
1/8 teaspoon of pepper
vegetable oil for frying


You will want to take a medium mixing bowl and add in your creamed corn and your drained can of sweet whole kernel corn and mix them together. In a medium bowl, stir together the creamed corn and drained whole kernel corn. Now take a baking sheet and spray it with vegetable oil and then take a spoonful of the corn mixture and drop it on the corn mixture. Continue to do so until you have used up all of your corn mixture. Now take your baking sheet and place it in the freezer and leave it in there until your corn nuggets have frozen. This should take 2 to 3 hours.

You will now want to make your batter. To do this take a medium mixing bowl and add in your cornmeal, flour, egg, milk, sugar, salt and pepper and mix your ingredients together.

Now, take a large deep skillet and fill it with oil until its 1 inch deep. Heat your skillet over a medium high heat until its 350 degrees F. Drop your frozen corn nuggets into the batter to coat them and then place them into the skillet and quickly deep fry them until they are golden brown. This should only take a few minutes. When fried place them on a paper towel to drain.

Wednesday, January 8, 2014

Crockpot Chicken and Gravy

Crockpot Chicken and Gravy

2lbs boneless, skinless chicken breasts
14 ½ oz can chicken broth
2 packets of chicken gravy mix

1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.

2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.

3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken. Yum!