Jul 262014
 

Deep Fried Wonton Strips

A few years ago I found packages of crispy wonton strips in our local Winn Dixie store and had to try them. I was immediately addicted! Next trip to the store I bought a package of wonton wraps determined to make my own, for a lot cheaper price I might add. One 12 ounce package of the wraps runs around $3 versus a 4 ounce package of already made at about $2 and you can sprinkle them with a variety of spices to make them to your taste buds. I like ours with just old plain kosher salt and love to eat them as an alternative to chips with a sandwich, topping for salads for that crunch or sprinkled atop chicken chow mein!

Great snack for movie watching too!

Great snack for movie watching too!

Another great part is that even if they go over the expiration date a little, they can still be fried into these light and crispy treats. This I know for a fact as I have bought them with good intentions and somehow that monster in the frig seems to bury them in the bottom of my drawer and you know the saying “Out of sight, out of mind”! Another plus is that they stay crispy for weeks, that is if they last that long!

Deep Fried Wonton Strips
5.0 from 2 reviews
Print
Ingredients
  • 1 package wonton wraps
  • Oil for frying
  • Kosher salt, cinnamon and brown sugar, sea salt, all-purpose seasoning salt, garlic salt, onion salt or any of your favorite seasoning
Instructions
  1. Cut wraps into desired size strips and separate (I usually cut them in thirds to keep my time down a little but you can cut them in fourths). Unless you have a helper, cut and separate all wraps before starting to fry.
  2. Deep fry a few at a time being sure not to over crowd them at 375 degrees, stirring a little while frying to brown evenly especially if you cut them in thirds. Watch them carefully as they take little time to fry and will burn easily.
  3. Drain on paper towels and sprinkle while still hot with favorite seasoning.
  4. When totally cooled, store in zip-lock bags.

 

I even got to use my mom’s old deep fryer for these babies, gotta love it! Well I did manage to get here again today and now it’s off to start my weekend! Again have a nice rest of the weekend and enjoy………..

 

Jul 252014
 

Mexican Noodle Skillet

This week has been a bad week for posting as our computer connections seem to be screwed up and I am going to try to get this out today. Guess that’s what happens when you live out in the boonies like we do. We live quite a few miles from the source of our internet and although our phone company is working on the problem, this week has been horrid trying to pull any service in! We do have high speed but apparently, so many people have linked in between us and our source, it has slowed us down in a big way. It seems to be working right now so let me get this recipe in real quick, you know just in case………..

Jingles!   Clean up on isle 6...

Jingles! Clean up on aisle 6!!!

I forgot, here’s my oops for the day! Wanted to make cornbread to go with this dish, was getting ingredients out of the frig and set the eggs on the counter behind me while I got out some other things I needed. Next thing I heard was splat and knew immediately without looking that I had better grab another egg! Cats got most of the raw egg and dog got to do a cleanup on aisle 6!!!!!!

Hola!  Gran comida para probar!

Hola! Gran comida para probar!

 

Mexican Noodle Skillet
Print
Ingredients
  • 2-4 slices of bacon (depending on how much you like your bacon :)
  • 1 lb of lean ground beef
  • 1 medium sweet onion, chopped
  • Salt and pepper to taste
  • 1 tbsp dried cilantro
  • 1 teas cumin
  • ½ cup water
  • 2 cups medium wide noodles, uncooked
  • 1 28 oz can whole peeled tomatoes with juice (I did slightly chop up my tomatoes for this)
  • ½ cup jarred chili sauce
  • Grated cheddar cheese for topping
Instructions
  1. Fry bacon until crisp, remove from drippings to paper towels and set aside; if there is a lot of drippings in pan, drain and leave a light coating on the bottom of the skillet.
  2. Over medium heat, cook ground beef and onions until beef is lightly browned.
  3. Sprinkle meat mixture with salt, pepper, cilantro and cumin; add water.
  4. Sprinkle noodles over the top of mixture, top with the tomatoes with their juice and finally cover with the chili sauce.
  5. Cover and reduce heat to a simmer.
  6. Cook for 35 minutes or until noodles are tender.
  7. Top with crumbled bacon and grated cheese.

 

Hey, it’s Friday and if all goes well, I will get something in again tomorrow! If I don’t, have a nice weekend and we’ll be back soon! Enjoy

Jul 212014
 

Yuengling Lager Beer Marinade

With some family over for a BBQ this weekend, I wanted to do kebobs for something different and a dish we had not had in awhile! Grandson in-law’s mom also joined us and she is not much of a meat eater so I figured on having plenty of veggies grilled along with the meat. In addition to doing the grilling, I turned the marinade recipe for the meat over to husband as I had enough to do! The end results were pretty funny as everyone loved his concoction except him and he told me to throw away what he wrote down as he would not make it again! Of course, the peppers and onions I marinated in Italian dressing and basted the squash and tomatoes as they were cooking on the grill.

What will you have? Chicken - Pork or Sausage?

What will you have? Chicken – Pork or Sausage?

I got my Comet rice cooker out to make the rice and I asked everyone if they knew what it was and Jan (Andy’s mom) had no clue nor did anyone else for that matter!  After tasting and seeing how the rice turned out, my granddaughter said she had to have one of those gadgets. I told her good luck as she would have to find one on-line as they haven’t been made in many moons! They were also surprised at how we fix the kebobs as I always skewer the meats separately from the veggies as they all take different times to cook and if there is anything I abhor is when my veggies are burnt to a crisp! Well apparently everyone liked the manner in which they were cooked because there was not a piece left when everyone left the table except a few measly pieces of pork, and I thought I had made more than enough, there I go thinking again!

kabobs 007

Don’t forget the rice!

 

Yuengling Lager Beer Marinade
5.0 from 1 reviews
Print
Ingredients
  • ½ cup Yuengling beer (after husband's post on his potatoes, I'm sure you know where the rest of the bottle went!!!)
  • 1 tbls Worcestershire sauce (or as Kenny had written down, Worcestire, it's that spelling like you say it thing he has!)
  • ¼ tbls Seminole Swamp seasoning (he uses this stuff in everything including his omelets!)
  • ½ tbls garlic powder
  • 1 teas lemon juice
  • 1 teas parsley flakes
  • Salt and pepper to taste
Instructions
  1. Cut meat into desired size cubes and marinate for a minimum of five hours or over night, we used chicken breasts and boneless center cut pork chops.
  2. Skewer chicken and pork separately and grill meat until done over medium coals.
  3. We did not marinade the kielbasa, just the pork and chicken.

 

And then we topped it off with a homemade Key Lime Pie…………enjoy!

Related Posts Plugin for WordPress, Blogger...

Contact Us

[shortcode]