My 2 Sense Worth!

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Spinach-Artichoke Dip Ingredients: 8.oz cream cheese very softened, 1/4 cup sour cream, 1/4 cup mayo, 1 clove minced garlic, …

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Southwestern Style Chicken Breasts for two w/Homemade Pico De Gallo

Southwestern Style Chicken Breasts for two w/Homemade Pico De Gallo

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Ingredients:

2 – Boneless Skinless Chicken Breasts

1 – cup Mild or Hot Salsa (according to taste)

2 – tbls Olive Oil

1 – tsp Black Pepper

1/4 – tsp salt

2 – tbls Minced Garlic

1 – tsp Ground Cumin

1 – cup Shredded Sharp Cheddar Cheese

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Mild Pico de Gallo ingredients:

1-Tomato chopped

1-medium onion diced

1- green bell pepper diced

Optional-for…

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Noodles & Sausage with Cabbage

Noodles & Sausage with Cabbage

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8 oz uncooked egg noodles

½ head Cabbage chopped(approx. 6 cups)

12 oz smoked sausage or kielbasa(sliced into rounds about¼” thick

½ stick butter or margarine ( ¼ cup)

Olive oil – up to 4 tbls

1 medium sweet onion diced

1 clove Garlic minced

1 cup frozen peas

Black Pepper & Salt to taste

Preparation:

Cook noodles according to package directions, drain

In large skillet or saucepan

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Green Tea-Honey Lemon Ginseng with Fresh sliced Ginger by the pot

Green Tea-Honey Lemon Ginseng with Fresh sliced Ginger by the pot

Ingredients:

2 – Honey Lemon Ginseng Green Tea Bags(I use Celestial Seasonings brand)

1 – 2 inch piece of fresh Ginger Root(You can peel it or not, your choice)

1 – coffee filter (filter will prevent tiny pieces from straining through into the pot)

Fresh Water – Fill your brewer to 10 cups

Raw unfiltered, Organic or natural Honey

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Slice the Fresh Ginger into small pieces

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Cheese Ball - Cheddar Bacon Ranch Deluxe

Cheese Ball – Cheddar Bacon Ranch Deluxe

Ingredients

2 8 oz. bricks cream cheese at room temperature

1/4 cup sour cream

1 (1 oz.) pkg Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

1/2 teaspoon garlic powder

1/2 cup finely grated Pepper Jack cheese

1 cup + 2 tablespoons finely grated sharp cheddar cheese divided

6 slices bacon, cooked and diced divided

1/4 cup chopped green onions divided

2/3 cup chopped pecans

Crumbled…

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Sweet Potato Ring with Caramel Sauce

Sweet Potato Ring with Caramel Sauce

Sweet Potatoes:

4-5 Sweet Potatos (Yams)  (OR) 2 large cans Yams

1 tbls Butter or Margarine 1 tbls ground cinnamon

Boil Potatoes/yams until tender and drain real good. Or  Heat canned yams and drain Mash potatoes stir in Butter/Margarine, Cinnamon and  put into a bowl forming a ring shape around edge and leave hole in center. Sauce: ½ cup water 3/4 cup brown sugar  1/4 cup flour 1 stick margarine

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White Chicken Chili – Slow Cooker

Ingredients: 2 lbs white meat chicken skinless, boneless cut into 1 inch cubes 1 tbsp coconut oil(Olive oil is ok) 1 tbsp butter 1 large onion chopped ¼ cup fresh Italian Parsley or Cilantro chopped ½ cup bell pepper  chopped 2 stalks celery sliced 2 (4oz ) cans Diced Green Chilli peppers ( I like Old El Paso) 2- cloves garlic diced 2 tbsp ground cumin 2 tbsp Cajun or Creole seasoning 1 tsp salt 1 tbsp black or white pepper 1 tbsp oregano 1 Bay Leaf 32 oz(4 cups) chicken broth 2 15oz cans Great Northern or Navy beans drained and rinsed 2 green onions diced for later, Optional – sour cream, Jack Cheese or cheddar cheese, lime wedges, hot sauce for toppings

  Preparation:

Turn slow cooker on high and add the 1 tbsp oil and 1 tbsp butter to melt to preheat up in bottom Add the Chicken, Onion, Celery, Bell Pepper, Diced Green Chili Peppers, Garlic, Cumin, Cajun/Creole seasoning, salt, Black/White Pepper, Oregano, Bay leaf, and chicken broth in pot.   

 Stir to make sure all are mixed well. Make sure the liquid is at 1 inch about the ingredients.( If necessary add water or mor chicken broth to bring it to the desired level.

  Set heat to low and cover(You can cook on high 4 hours but I don’t think it blends the flavors and gets as tender as cooking it 6 hours on low.)

 Cook on low 3 hours Then add the beans, cover and continue cooking another 3 hours

   After total of 6 hours turn to warm, and add the diced green onion to the pot.

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Serve in bowls and add sour cream or other desired garnish. Enjoy!!

  White Chicken Chili – Slow Cooker White Chicken Chili - Slow Cooker Ingredients: 2 lbs white meat chicken skinless, boneless cut into 1 inch cubes…

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Cajun veggies & Smoked Sausage (Stir Fry)

Ingredients: 1 link from pkg of smoked sausage, sliced (you can use both links if you wish) 3 green onions, diced 1 bell pepper, chopped ½ head cabbage, chopped 1 cup carrots, sliced ½ cup onion, chopped ½ cup fresh mushrooms, chopped ½ cup celery, sliced 1 tbsp Cajun Seasoning 1 tbsp Black Pepper 1 tbsp Garlic Powder 2 tbsp Balsamic Vinegar (divided) 2 tbsp Extra Virgin Olive Oil(divided)

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Add 1 tbsp olive oil and 1 tbsp balsamic vinegar to wok or large skillet over med-high heat Add diced onion, celery, carrots and bell pepper. Sprinkle with ½ tbsp garlic powder, ½ tbsp Cajun Seasoning, ½ tbsp black pepper Stir-fry until crisp-tender, about 3 minutes. Remove from pan and set aside for now.

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Add the other 1 tbsp olive oil and 1 tbsp balsamic vinegar to pan over med-high heat Add the cabbage and stir-fry until it begins to soften, about 2 minutes. Add the mushrooms & green onions Add the other ½ tbsp garlic powder, ½ tbsp Cajun seasoning, ½ tbsp black pepper.

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Move veggies to side & add diced smoked sausage to center of pan Stir-fry until well mixed and hot throughout

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Move mixture to side again Add the Carrots, Onions and green pepper to center Stir fry until mixed well and thoroughly hot

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  Serve and Enjoy!!

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  Cajun Veggies & Smoked Sausage (Stir Fry) Cajun veggies & Smoked Sausage (Stir Fry) Ingredients: 1 link from pkg of smoked sausage, sliced (you can use both links if you wish)

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Chicken/Cabbage Stir Fry Chicken/Cabbage Stir Fry Ingredients 2-3 Chicken Breast Halves Or Equivalent Breast Tenders 2 Teaspoon Vegetable Oil 3-4 Cups Green Cabbage, Shredded 1 Tablespoon Cornstarch 1- Tablespoon Ground Ginger 1-  Tablespoon Garlic Powder 2/3 Cup Water 2-  Tablespoon Soy Sauce ½ - 1 Red Or Sweet Onion Chopped ½ - 1 Bell Pepper Chopped 2 slices crisp cooked bacon, crumbled (or 2 tbsp bacon bits) Sesame Oil…

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Phil’s Hush Pups

I call these Phil’s Hush Pups because I don’t float them in oil to cook. I fry them in about ¼ inch of oil and flatten them a bit with the spatula. I believe they are not as oily that way. If you would rather deep fry them in oil then by all means do so by dropping a rounded teaspoonful at a time into hot oil and cook until done. Makes about 15 Hush Pups (I usually cut them in half to make twice as many pieces)

Ingredients: 2 eggs ½ cup Self-rising flour ½ cup self-rising cornmeal ¼ cup sugar ½ cup onion diced Oil for frying

In a mixing bowl, combine Eggs, sugar and onion.

Stir in the flour and cornmeal

Mix well  until it reaches a  stiff batter consistency

Heat about ¼ inch oil in a large frying pan( oil needs reach about 350° before frying) Slowly add batter to the hot oil by dropping by tablespoonfuls at a time Fry about 1 -2 minutes then turn when bottom is brown, flatten slightly with spatula Fry other side until brown, about 1-2 minutes and remove Drain on paper towel Maintain oil temperature and watch closely, they will go from brown to burnt quickly. I find it better to cook in batches.

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Serve and enjoy!!

Phil’s Hush Pups I call these Phil’s Hush Pups because I don’t float them in oil to cook.

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Old Fashioned Potato Cakes

Old Fashioned Potato Cakes

Ingredients: 2 cups (Approx) Mashed Potatoes( I like day old refrigerated potatoes, but not necessary) 1 Onion Diced 1 Egg 1 cup Flour 1/2 tsp Salt 1/2 tsp Black Pepper Oil for frying the patties

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Preparation:

In a mixing bowl, Add mashed potatoes, onions, egg, flour, salt, and pepper.

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Mix well until it reaches a doughy consistency

Heat oil in a frying pan over…

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Chicken Pot Pie

Ingredients: 2-3 Chicken Breasts or equivalent amount of breast tenders 1 cup chicken broth 1 tbsp Garlic powder 1 tbsp Onion powder Dash black Pepper Dash Salt 2 tbsp butter 2 tbsp oil (I like extra virgin olive oil) 1 tbsp Thyme 1can Cream chicken soup 1 can cream of potato soup 1 can cream of celery soup(optional) 1 small sweet onion chopped 1 stalk celery chopped 2 cups mixed vegetables (I like Frozen Bird’s Eye) 2 Pie crusts (at room temp)

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Preparation: Add 2 tbsp oil and 1 tbsp butter  to skillet on med heat. Add chicken , add dash of black pepper and dash salt, to taste then sprinkle garlic powder and onion powder over the meat , cover skillet and cook until done frequently turning as needed to brown but not burn. About 10-15 minutes

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Remove chicken and drain on paper towels

Add the other 1 tbsp butter to skillet

Add the onion and celery to skillet and stir frequently about 5 minutes, add ½ cup of the chicken broth to skillet and stir well, cook the mixture about 5 more minutes til thickened.

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Turn off heat and add the chicken back to the skillet and cover, let set for 5-10 minutes to help blend all flavors.

Meanwhile, place bottom pie crust in a 9 inch round pan or a deep dish square pan and let the excess hang over the sides of the dish. With a fork punch holes in the bottom of the crust all over. Remove the chicken from the skillet and in a mixing bowl, put the 2 cups mixed vegetables and the 1 tbsp Thyme, add the sautéed onion and celery, mix well

Chop the chicken into bite size chunks and add to the bowl of veggies

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Empty the cream of chicken & potato soup into the mixture, (also add the cream of celery soup if using) Add the remaining ½ cup chicken broth

Mix all together thoroughly and and dump into dish

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Cover over top with the other pie crust and pinch or flute the edge to seal Cut small slits in the top

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Bake in 350° oven 30 minutes then cover the edges of the crust with foil to prevent over browning

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Bake another 30 minutes checking regularly to make sure the crust isn’t burning. (If the top isn’t browning enough you can turn on the broiler for about 2-3 minutes and brown it at the end. Be sure to watch it closely as it will burn quickly under the broiler.)

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Remove from oven and let cool for about 15 minutes before serving

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Enjoy!!

Chicken Pot Pie Chicken Pot Pie Ingredients: 2-3 Chicken Breasts or equivalent amount of breast tenders 1 cup chicken broth…

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Egg-Sausage-Biscuit Breakfast Bake

Ingredients: 3 eggs ¼ cup milk ½ pound breakfast sausage 1 tbsp butter 1 tbsp olive Oil 1 tbsp melted butter Dash of Black Pepper (to taste) 1 can – 5 count Grands biscuits(other types can be used)

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  Preparation: Preheat oven to 350° Butter a baking dish

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Add oil and 1 tbsp butter to skillet over med heat, Brown Sausage in skillet, drain 

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 Beat eggs, 1 tbsp melted butter and milk together in mixing bowl  

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Add sausage to egg mixture and stir well   

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Cut biscuits into small bite size pieces and place in bottom of buttered baking dish   

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  Pour the egg & Sausage mixture over the biscuits making sure to cover the tops of all the biscuits 

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     Bake uncovered in oven for 30 minutes    

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Let cool for 5 minutes Serve and enjoy!! 

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       Easy Breakfast Bake Egg-Sausage-Biscuit Breakfast Bake Ingredients: 3 eggs ¼ cup milk ½ pound breakfast sausage 1 tbsp butter…

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Ingredients: 1 – 14 3/4oz Can Salmon (Mackerel can be substituted) 1-  medium onion diced 2 –  Eggs 1 – Tbsp Black Pepper ½ – Tbsp Lemon juice 1 – Sleeve Saltine Crackers Crushed

            Preparation:

Empty the salmon and liquid into a large bowl

Add the eggs

Add Lemon Juice

Mix well

Add the crushed Crackers, Onion and Pepper

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Stir well until you can form mixture into patties

Form into patties approx. ¾ – 1 inch thick roughly the size of a hamburger patty

Place on wax paper or plate and let set for 5 -10 minutes

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Heat oil in large frying pan over med-high temp setting (Let it get hot before adding the patties – about 275° but not over 300°) Use about ½ inch oil so it comes up to ½ way on the patties when frying.

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When oil is hot, add patties slowly and cook 4-5 minutes each side until well browned

Drain sprinkle with  some lemon juice if desired and serve

Enjoy!!

Salmon Patties Ingredients: 1 - 14 3/4oz Can Salmon (Mackerel can be substituted) 1-  medium onion diced 2 -  Eggs…

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My delicious Egg Salad made creamy and dreamy with avocado added plus extra scrumptious with additional ingredients to accent the flavor and excite the taste buds!

Ingredients: 4-6 hard boiled eggs chopped finely 1 – avocado diced and mashed 2 – tbsp chives ¼ cup cheddar cheese shredded 4 – Oz cream cheese softened 3 – tbsp Mayo ½ tsp salt ( optional ) ¼ tsp black pepper

Optional ingredients: Add any or all the following – I use all ¼ cup cut red bell pepper chopped finely ½ stalk celery chopped finely ¼ cup fresh chopped Italian parsley ¼ cup green onions chopped finely ¼ cup diced sweet onion 2 tbsp sweet pickle relish 1 tbsp lemon juice Dash cayenne pepper

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Mix all ingredients thoroughly

Chill in refrigerator or serve immediately Enjoy!!

Phil’s Deluxe Avocado Egg Salad My delicious Egg Salad made creamy and dreamy with avocado added plus extra scrumptious with additional ingredients to accent the flavor and excite the taste buds!

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Phil's Hoppin’ John

Phil’s Hoppin’ John

  Traditional Spicy dish. Delicious Pork, Black eye Peas, Rice, onion, Red bell Pepper and spicy seasoning make this a delightful taste sensation to the palette.

Ingredients Pork, cooked with the black eye peas or separately Amount depends on your desire ( I use about 8 oz ) 8 -Slices crispy cooked Bacon crumbled (optional, if you use other pork )(I use both) 2 tablespoons butter 1 small onion,…

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Stuffing Balls Ingredients 1/2 cup Butter 6 stalks Celery, chopped 1 Onion, chopped 1/2 cup Parsley, chopped or 2 Tbsp dried parsley 2 tbsp sage 2 tbsp poultry seasoning 1/2 cup fresh mushrooms chopped Salt and pepper to taste 1 Egg 16 oz Herb Stuffing Mix (I use Pepperidge Farm Herb Seasoned Stuffing Mix) or Dried Bread Cubes 1 can (10 oz) Cream of Mushroom Soup 1 can (10 oz) Cream of Chicken or Celery soup.

Instructions Preheat oven to 400° F (204° C).

Melt butter in a large skillet over medium-high heat. Add celery, onion and parsley.

Season with salt and pepper.

Sauté until vegetables are soft, 4 to 5 minutes. Beat egg and combine with stuffing mix, cream of mushroom soup and cooked celery, onions & parsley.

Add sage and poultry seasoning Mix well adding addition broth until mix is wet and sticky

Form into 12 even balls, pressing the mixture together firmly between your hands. Place on a greased baking sheet.

Heat Cream of Chicken or Celery soup mixed with 1 cup chicken broth and pour ½ the mixture lightly over the tops of balls allowing some excess to cover the bottom of pan around balls.

Bake until the tops are golden brown and crisp, about 12 minutes.

Remove from oven and pour remainder of soup mixture over balls

Allow to set 10 minutes Serve and enjoy

(Dressing) Stuffing Balls Stuffing Balls Ingredients 1/2 cup Butter 6 stalks Celery, chopped 1 Onion, chopped 1/2 cup Parsley, chopped or 2 Tbsp dried parsley…