Way Better Orange Julius

I would like to begin this next post by apologizing. Because if you make this recipe correctly, it will forever ruin Orange Julius for you. I am sorry. Every time I walk past Orange Julius I think, "Mmm! I should get one of those!" But then I remember the last time I purchased a cup of disappointment from there. Right about now you might be thinking, "WHAT?! This chick is outta line!!!" I know it sounds harsh. But once you taste excellence... good doesn't taste quite so good anymore.

So what makes this Julius so special? To quote Papa Johns- "Better ingredients, better... Julius!" Fresh oranges! That's why Orange Julius just can't compete with this homemade recipe with real oranges. It would be way too costly for them to add fresh oranges to each Julius. But not too costly for you! So enjoy! Even though you will never be able to go back to that once delicious Julius Stand (at least I know I can't).  And you can even play with this! I wonder how orange zest would taste in it...

1-2 Whole oranges, peeled

1/2 C milk

Vanilla to taste (start with 1 tsp.)

1T instant vanilla pudding powder (or more to taste)

Ice to consistency. About 1-2 cups

Orange Juice Concentrate (just in case)

Add all except pudding mix to the blender and begin to blend. While the blender is on add the pudding mix. I make this recipe mostly to taste. A lot of times on the first taste I notice that the orange flavor is a bit insipid. (haha! Insipid! My new vocabulary word! ;p It means lacking flavor or zest! ;) If you find it to be insipid, you can add another orange and/or a bit of the orange juice concentrate to taste. Add ice if you feel it's too thin.

Provencal Chicken Strips

This is a really great, simple, healthy dish that doesn't taste healthy. The best kind! I like to top it off with parmesan to perfect the flavor. 

PROVENCAL CHICKEN STRIPS

August 20, 2013 by Mary Ellen Leave a Comment

Provencal Chicken Strips

2 teaspoons olive oil

3/4 pound skinless boneless chicken breast — cut into 2″ pieces

6 scallions — sliced

2 cloves garlic — minced

6 -8 plum tomatoes — chopped

2 tablespoons parsley — chopped

1 tablespoon capers — rinsed and drained (I do not like capers so I never add them)

1 teaspoon red wine vinegar

1/4 teaspoon dried rosemary — crumbled

3 cups hot cooked wide noodles 

In a large nonstick skillet, heat the oil. Saute the chicken, stirring constantly, 4 minutes. Add the scallions and garlic; cook, stirring frequently, until the chicken is cooked through, 2-4 minutes.

Stir in the tomatoes, parsley, capers, vinegar and rosemary. Reduce the heat and simmer until the liquid evaporates, about 10 minutes. Serve the chicken mixture over the noodles.

Got this here:

http://thatsmyhome.com/healthy/provencal-chicken-strips/

White Chili with Chicken

(Nope not my pic)

This is so yummy and very satisfying. I have sampled many different White Chili recipes, and every time I think, nope. Not as good as the recipe I have. Shh! Don't tell! People will think I'm mean and arrogant!... But it's true. No! Not the arrogant part! This is one of the best White Chili recipes I've tasted. :) Super easy to make and is made in the Crockpot! I hope you love it as much as I. ;)

Note: I always use chicken breasts instead of thighs. Just a matter of preference. I also use canned beans instead of dried.  If you find it needs a little fuller flavor try adding chicken bouillon paste.

Hot Fudge Sauce

Holy Hannah! Have you ever been to Ghirardelli's Ice Cream Shop? Oh my sinful heaven! It is incredibly decadent and every bite is all of your fondest memories in your mouth! Their chocolate sauce that they use on their ice cream and in their shakes is most exquisitely impressive! Ladies and Gentlemen! The only difference between their sauce and the one that I'm about to give you is that I think theirs is just a little bit darker. I use milk chocolate chips. Oh sweet milk chocolate! But if you want a darker chocolate flavor that can be easily remedied by simply adding a darker chocolate. If you want high quality I suggest using high quality chocolate. Maybe something like, oh, say, Ghirardelli's? You will never buy chocolate sauce again, unless maybe you're crying out for vengeance upon someone who has crossed you, and then maybe you'll give them that store bought swill and maniacally laugh as you strut off vindicated.

1 C Butter

3/4 bag Chocolate Chips

1 Can Evaporated Milk

2 C Powdered Sugar

1 Tbl. Vanilla

Put all ingredients into a pot and bring to a low simmer. Let simmer for 5-8 min. Don't burn! You will cry yourself to sleep! If you want it thinner add more evap. milk. If you want it thicker reduce it by keeping it over low heat for longer. Serve over anything, and drink the rest!

 

Hash Brown Potatoes

You will NOT find better!!! Holy Cow these are amazing!!!

Recipe courtesy of Emeril Lagasse

Hash Brown Potatoes

Yield:4 to 6 servings

Level:Intermediate

Ingredients

5 medium baking potatoes, like russets (about 4 pounds), scrubbed

1/4 cup vegetable oil

3 tablespoons unsalted butter

1 cup diced yellow onions

2 teaspoons minced garlic

1 teaspoon Essence, recipe follows

1 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

ADD CHECKED ITEMS TO GROCERY LIST

Directions

Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.

Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.

Remove from the pan and serve hot.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/hash-brown-potatoes-recipe.print.html?oc=linkback

Mike's Lasagne

So I had a friend who served a mission in Italy. Mike was brilliant enough to ask for recipes from the people who would feed him while he was there, because most guys don't think to ask for those things. But Mike did. Mike, I love you for doing so because this is the BEST Lasagne! Now, I can make a mean lasagne! But mine is very flavorful and tastily spiced with a lot in it. Mike's version- the true Italian version has an excellently pure, simple, and even a little bit of a sweet flavor. The Bechemel sauce adds a smooth drink of Heaven. The texture is thicker and wonderful, and holds together nicely. Every part of this is just delectable! It freezes well too.

Red Sauce

2 Swirls of Olive Oil (yep, that's how they roll!)

1/2 Onion, diced

1 Carrot, mini diced

1 Celery stalk, mini diced

1 Clove of Garlic (give or take) crushed

Saute till onions are translucent then add and cook through

1/2 to 1lb. Hamburger

Add

4-8oz cans of tomato sauce

about 1Tbl. Basil

1/4 C Sugar (brown or white)

Pepper to taste

Veggie Boullion Cube 

Bring to boil then lower to simmer for at least 30 min.

Bechemella Sauce

1//2 C Butter

1/4 C Flour

1 C Milk

Salt and Pepper to taste.

Melt Butter over medium high. When butter gets a little frothy whisk or stir in flour. Make sure there are no lumps. Cook and stir until flour gets a slight golden color, then whisk the milk in. Cook and stir until it thickens. Turn heat down if needed so as not to burn.

Layer-

He used the No cook Lasagne noodles, so do it.

Put a thin layer of red sauce on the bottom so the noodles don't stick.

Noodles

Red Sauce

Bechemella

Cheese- (about 4 cups mozzarella.) Light in the middle, heavy on the top.

Repeat until done.

Raise oven rack. Cover with foil and bake for 40 min at 375 then uncover and cook for 10 more min. and Viola! Lusciousness!

Beef Tamale Crockpot Pie

I love this dish! I think it's so good! But I think I like it more than my family does. The corn bread and beef go excellently together! It's a yummy, deliciously flavored, hearty meal! Just try it!

• 1 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can kidney beans or black beans, rinsed and drained
• 1 10oz Can Enchilada Sauce
• Salt and pepper to taste
• 1 (6 ounce) package corn muffin mix
• 1/3 cup milk
• 2 tablespoons melted butter
• 1 egg, beaten
• 1/2 cup shredded Colby or Pepper Jack cheese
• 1 (4 ounce) can chopped green chilies, undrained
• 1 cup grated Colby or Cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa

In a nonstick skillet, cook ground beef, onion, and garlic until meat is cooked through. Drain and stir in kidney beans and enchilada sauce. Pour into a crock pot. 

In a large bowl corn muffin mix, egg, milk, and butter until just combined, then add cheese and chilis with juice. Spoon over beef mixture.

Cook in crockpot on low for 6-7 hours or until a toothpick comes out clean. Serve with Sour Cream and Salsa.