Saturday, August 1, 2015

Roasted Garlic Parmesan Corn on the Cob

Roasted Corn.... from The CattleQueen Cooks via PineCreekStyle
Cooked on a griddle

  • Heavily butter each corn on the cob
  • Next sprinkle corn with a garlic pepper to taste
  • Mash some roasted garlic pieces and press onto the corn cob with your hands
  • Place on the hot griddle and place shredded parmesan cheese on top
  • As the Cheese melts and you turn the corn add more cheese until all sides are covered
  • Grill until corn is done and cheese has toasted lightly

It's so simple yet full of taste....
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Tuesday, July 28, 2015

Plum Brandy...

Plum Brandy...Mama D loves this flavored Brandy...Below, I've also added two quick recipes for Plum Drunk Ice Cream & Plum Drunk Pudd'n....Mama D's newest faves....This recipe was a hit when I first posted this recipe last year, Enjoy....
 The Recipe...

Plum Liqueur:
  from PineCreekStyle

  • 500 ml of unflavored Vodka
  • 250 ml of Brandy
  • 1/4 cup of Simple Syrup
  • 2 tablespoons of fine sugar
  • 3-4 cups (depending on size) of plums, wash, cut in half & remove pits 

  1. Prepare the plums, place in a plastic zip lock bag 
  2. Pour the Simple Syrup over the top of the plums, seal and place bag in the refrigerator over night or for at least a couple of hours.
  3. Next Day (or later in the day) using a large vessel, such as an Extra Large Mason Jar,...add the soaked Plums. Then pour the Vodka & Brandy on top of the fruit.
  4. Add the extra fine sugar.
  5. Tighten the lid to the jar and shake gently. Place in a cool dark area such as a shelf or counter top for up to 30 days! *I prefer to keep mine in the refrigerator, but that is just my preference. 
  6. During the infusion time, gently shake the jar every 1 - 2 days. Taste every so often, so you may decide how long you want to retain the fruit.
  7. When the infusion has reached your desired taste, drain the liqueur into another vessel. Place the fruit onto cheese cloth,  draped over a sieve. Place the sieve over a bowl or pitcher to catch excess liquid. Press the fruit, wrapped in cheese cloth, into the sieve and squeeze the remaining juice/liquid out of the plums. Repeat until all of the plums are pressed. Throw away the spent fruit. Using a smaller sieve/filter pour the squeezed fruit juice into the rest of the Plum Liqueur.
  8. The Liqueur is now ready for use. 
  9. Store the Plum Liqueur in the refrigerator, until needed.
I use this Liqueur for cooking & baking, grilling sauces, cocktails or as gifts at the Holidays.
Easy to make! And adds a wonderful flavor to your recipes.
Infused with Style...

Bonus Recipes:::

Plum Drunk Ice Cream:
  Author:Pine Creek Style

  • 1 have gallon of Vanilla Bean Ice Cream, softened
  • 3/4 Cup of pureed infused Plums, pitted and pureed
Mix well and re-freeze & Serve

Plum Drunk Pudd'n:
  Author: Pine Creek Style

  • 1 Large package of Vanilla Pudding, instant mix
  • 1/2 cup of pureed infused plums, pit & pureed 
  • 2 1/2 cups of milk
Mix all ingredients together, blending well. Follow directions on the box...and chill in the refrigerator until serving.

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Saturday, July 25, 2015

Tri Tip Lettuce Wrap...

Tri tip Lettuce Wrap... Like a awesome steak taco without the shell...
Tri Tip Lettuce Wrap
   Author: The Cattle Queen Cooks at PineCreekStyle

Makes 4

  • 4 Butter Lettuce wraps, washed and dried
  • 1 cup of Cooked Tri-Tip cubed or cut in small strips
  • Pine Creek Seasoning (here) or Garlic Pepper to taste
  • 1 tablespoon of taco seasoning
  • 1 teaspoon of olive oil
  • 1/2 ear of cooked corn, or 1/4 cup cooked corn
  • 1 avocado, sliced 
  • 1/2 cup of tomato, dices
  • 1/4 cup of black olives, sliced
  • 1/4 cup sliced green onions
  • 1/2 cup shredded cheese, cheddar or jack
  • 4 dollops of sour cream for garnish
*Heat the meat slightly to medium heat, toss with seasonings and 1 teaspoon of oil while heating
**Divide ingredients between four lettuce leaves, layer to form tacos and serve
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Wednesday, July 22, 2015

Chili Relleno Pie...

Chili Relleno Pie...This was so good... and I had enough to make omelet the next day....Delicious!
 Chili Relleno Pie
    Author: PineCreekStyle


  • 1 large can of green chili's, drain well and pat dry with paper towels
  • 6 ounces of shredded jack cheese
  • 6 ounces of Mexican blend cheese, shredded or Cheddar cheese, shredded
  • 3 eggs, beaten
  • 3/4 cup of sour cream
  • 2 tablespoons of flour
  • 3/4 cup for diced, cooked steak or prime rib
  • 1 small to medium onion, diced, saute the onions and meat together , set aside
  • Pine Creek Seasoning or Garlic Pepper to taste
  • Red chili pepper to taste...careful can be hot...easy on the seasoning
  • Cumin, to taste, *I like heavier than lighter...
  • 1 tablespoon of butter
  • Garnish, Fresh Sour Cream when serving
  • Saute the butter, onions & meat together till onions are softented, set aside, season with the garlic pepper & cumin to taste

  1. Prepare an Iron Skillet, about a 10" size, with baking spray such as Pam.
  2. Set the Oven at 350 degrees to preheat.
  3. Layer the half the chilis on the bottom of the pan
  4. Sprinkle have the cheeses on top
  5. Next, layer the cooked onions & meat together over the cheese
  6. Add the second layer of chili's
  7. Then add the remaing shredded cheeses
Topping is next....

  1. Mix together the beaten eggs, sour cream & flour. *I sifted my flour to blend easier, personal preference. Cream together well.
  2. Spinkle in seasonings and fold in to mix well.
  3. Using a spatula, spread the Sour Cream mixture evenly over the top of the chili & cheese mixture. Method:* Like you would frost the top of a cake
Bake in the preheated Oven for 30-35 minutes. Check the topping as it turns golden. Cover with foil if need be. The top will puff and rise slightly as it cooks.  Cool for 10 minutes or so before serving. We spooned out our portions.

 Serve with a dollop of Sour Cream on top & dust with Cumin (see photo above)
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Sunday, July 19, 2015

Roasted Spinach Salad...

Roasted Spinach Salad...Popeye would Love...
Roasted Spinach Salad
   The CattleQueen Cooks at PineCreekStyle

Recipe Based on 2-4 depending if it is a main meal or served as a side dish

  • 4 cups of fresh Spinach for cooking
  • 2 cups of fresh Spinach, reserve for the finishing touch on the salad
  • 1 box of fresh sliced mushrooms
  • 1 heaping tablesppon of dehydrated onions
  • 3 or four gloves of garlic, roasted or not, sliced
  • Pine Creek Seasoning (see recipe here) or Garlic Pepper, to taste
  • 4-5 pieces of Bacon, cooked crisp and crumbled, devided in half
  • 6-8 small tomatos, slice in half (*I used multi colored for color in the salad)
  • 2 tablespoons of butter
~Small amount of Italian Cheese blend or Parmesan
~Half of the Reserved cooked Bacon
~Fried Cheese Crisps (see recipe here)
~1-2 tablespoons per plate, your favorite salad dressing, if desired. *We used a Tomato/Artichoke Vinagerette for added tanginess....Or None at all

  1. In a large skillet or fry pan, saute the butter, mushrooms, onions, garlic & seasonings together until it reaches desired finish
  2. Next, place the fresh (4 cups) of Spinach in the pan, lightly steam with a lid on low heat, then remove lid
  3. Add in the bacon, half or all, according to your preference & toss
  4. Then add the tomatoes for a few moments 
  5. To finish, toss in the remaining fresh Spinach and quickly mix, slightly cooking.
Serve Immediately...
Serve. Eat. Repeat...
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Friday, July 17, 2015

Country Gravy w/Bacon...

Talk about the ultimate comfort food...Country Gravy w/Bacon...Heaven on a plate!
Country Gravy with Bacon
  The CattleQueen Cooks at PineCreekStyle

No Lumps Gravy!!!  Please read the notes section below for extra tips...

   ***This recipe doubles well!

  • 6-8 pieces of Bacon, cooked crisp and crumbed...set aside, reserve 2 tablespoons of bacon grease
  • 1/3 cup of white flour, *plus more if needed when cooking to thicken
  • 3-4 cups of heavy whipping cream, more if needed. This also helps to make a thicker, creamy gravy
  • 2 tablespoons of butter
  • PineCreek Ranch Seasoning (Recipe here) or Garlic Pepper, to taste
  • Additional black pepper to taste or kick it up a notch and use (lightly) red pepper...
  • 1 to 2 tablespoons of bacon grease
  • 1 tablespoon of minced dehydrated galic flakes

  1. In a large measuring pitcher or bowl combine: *Heavy Whipping Cream, Flour, Seasonings, Bacon grease and Garlic flakes, mix well with a wire whip
  2. Pour the cream mixture into a sauce pan and cook over medium heat high heat, constantly stirring, *When it thickens reduce heat to medium/medium low let simmer
  3. Stir in the butter and whip gently to blend
  4. Add the crumbled Bacon and stir gently
Notes: -If needed, stir in more flour as needed, *I sift mine into the pand to prevent lumps
I have also used store bought country gravy packets in replacement of the flour measurement. this works well. (There are times I don't have flour or I dont want to carry extra flour to the summer ranch...The gravy packets are the perfect answer!)
-Mixing the flour, seasonings & whipping cream together before pouring into the sauce pan keeps your gravy lump free. The whipping cream does two things, it thickens faster and the results are creamy. I use Whipping Cream because it has a longer (self/fridge) life than milk, works well when you live in the country...
-You may replace sausage for the bacon...I would use about a half of a pound or so...Cook the meat separate from the gravy and drain grease well. Stir in after gravy has thickened.
-And lastly... You may want to add a 3/4 cup of onions, sautéed or not, depending on taste.

Too make life easy and serve breakfast quicker, use canned biscuits. I do this if I am cooking for a large crowd. I like the Buttermilk Grands or the HomeStyle biscuits.
But...My fave is to make Cowboy Toast! Buttered & Grilled Sourdough bread on a griddle...Mmmm good! Bring on the Gravy!
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