-

Monday, June 27, 2016

Chicken & Sausage Kabob's...

Chicken & Sausage Kabob's.... Made these for dinner tonight...Very Yummy!!!
 Chicken & Sausage Kabob's
      PineCreekStyle

Ingredients:

  • 1 package of boneless, skinless, Chicken Thighs.  Slice in large chunks.
  • 1 package of large grilling sausages, I used Beer Bratwurst sausages
  • 2 bell peppers, 1 orange, 1 red, slice into chunks
  • 1 large yellow onion, quarter into chunks
  • 1 package of large mushrooms
  • Habanero Olive Oil
  • Soy Sauce
  • PineCreek Ranch Seasoning or Garlic Pepper
  • Skewers, soaked in water...
Directions:

  1. In a large, prepared fry pan, place the chicken and drizzle with the olive oil and soy sauce. Cook over medium heat until done.
  2. Ina another , smaller fry pan, steam the sausages according to the package, cool then slice into thirds or fourths. Add to the chicken fry pan and cook together on low until browned & done. Cool slightly, to thread on the skewers.
  3. Slice * prepare the peppers, onions & mushrooms for assembly.
  4. Sprinkle with Garlic Pepper to desired taste across the Kabob's.
  5. Layer the ingredients on the skewers as desired, place on a prepared baking sheet.
  6. Drizzle, lightly with a little olive oil and a little soy sauce.
Service with Rice and or more veggies such as grilled corn.
  1. Bake at 350 degrees or place in a smoker for bout a half hour, until veggies are softened.

Fried Rice...Embellished from a box
1 package of fried rice
1 chicken broth soft cube (Knoor's)
2 cups of water, 2 tablespoons of butter
garlic salt to taste, & the seasoning package
1 egg, uncooked & scrambled
Chives, amount  as desired
Follow directions on the box adding the broth cube & garlic salt 
When the rice comes to a boil, stir in the raw scrambled egg. It will cook in the rice.
Stir in the Chives
Finish cooking the rice as directed.
And serve.
                                                                              Yummy...

 photo photo-12_zpsb1f5b574.jpg
Continue Reading ...

Sunday, June 26, 2016

Reno Rodeo...What the CattleQueen Wore!

What the CattleQueen Wore... to the Reno Rodeo....Fun filled weekend with family & friends..Here are the outfits I brought and wore...."Four outfits....for the Rodeo & Events!"

 Saturday night at the Rodeo.....Lace Jacket, Gray and light weight. Black Tee with cap sleeves and a scarf bottom. Dark Blue skinny jeans, Black & Chrystal Western boots with Silver jewelry and....My Hat!
 Ready to go shopping in Reno..... Skinny Light Blue Jeans, Taupe Boots, Light Pink Lacey Blouse & Silver jewelry...... Let the shopping begin!
 Rodeo Events...

 Skinny distressed jeans, New blouse with bare shoulders found in Reno, Taupe Boots & Silver Jewelry!
               Me & Ornery enjoying the Rodeo....celebrating 43 three years married this week!!!
                  Jeanne and I enjoyed a fun evening at the Rodeo...."Friends & Family" forever....
 Headed to Reno...My friday outfit. Dinner out with our group at a local Reno Distillery....A Perfect evening!
        Dark Navy Blue Blouse, Scarf Coverup/Jacket, Black Boots & dark blue Skinny Jeans. And again my fave HAT!
 More rodeo events....

                      A Scarf blouse... Red  White & Blue...dark skinny jeans and fringe boots! A light
weight sweater for a slightly cool evening....

 Fun at the Rodeo....

Great weekend in Nevada......
 photo photo-12_zpsb1f5b574.jpg
Continue Reading ...

Tuesday, June 21, 2016

Mini Espresso Breakfast Donuts...

Mama D & I had these delicious little gems for breakfast this morning....They were YUMMY!

Mini Espresso Breakfast Donuts
 Mini Espresso Breakfast Donuts
      The CattleQueen Cooks

Ingredients:


  • 1 cup of German Chocolate Cake Mix
  • 1 cup of Bisquick mix
  • 1/4 cup of sugar
  • 1/2 teaspoon of salt
  • 3/4 cup of brewed coffee, cooled
  • 2 eggs, beaten
  • 1/4 teaspoon of instant espresso, stir into the hot coffee, then cool
  • *Glaze: use a small amount of Powder sugar with very little water. Just enought to make a thick glaze. Chop 1/4 cup of pecans, fine.
Directions:


  1. Mix together all Ingredients, except the glaze, blend well
  2. Prepare donut pans with cooking spray and fill wells equally, half full+
  3. Bake for 8-10 minutes at 325 degrees in a preheated oven
  4. Make the glaze whiledonuts are cooking.
  5. After the donuts are cooked, let cool for five minutes. then turn out of the pan.
  6. While donuts are still warm, drizzle on the glaze and sprinkle with nuts.


Yields : 12-18 mini donuts depending on your pan size. (My decorative, mini donut pan, made 18 mini, fat donuts.)



Yummy good with our morning coffee.....
 photo photo-12_zpsb1f5b574.jpgXO
Continue Reading ...

Sunday, June 19, 2016

Creamy Lemon Caper Sauce...

Creamy Lemon Caper Sauce for Seafood & Poultry dishes.... Rich and dreamy creamy good!
Creamy Lemon Caper Sauce
   The CattleQueen Cooks

Ingredients:


  • 2-3 Tablespoons of Flour
  • Tablespoons of Butter
  • 2 Tablespoons of Lemon Juice
  • 1 teaspoon of Lemon Zest
  • 1/2 cup of dry White Wine
  • 1 cup of Chicken Broth
  • 1/4 cup of Sour Cream
  • 1/2 cup of Whipping Cream
  • 1/4 teaspoon of Black Pepper
  • 1 teaspoon, rounded, of minced Garlic
  • 1 Tablespoon of minced shallots or yellow onion
  • 2 tablespoons of Caper's
Directions: 


  1. In a sauce pan melt the butter. 
  2. Add the onions and garlic, saute' for 2-5 minutes until translucent in color.
  3. Stir in flour and blend well.
  4. Immediately add the chicken broth and stir with a wire whip.
  5. Add the wine, lemon juice and zest. Blend.
  6. Add the pepper, the sour cream and the whipping cream.
  7. Continue to stir & blend, until it thickens, about five minutes.
  8. Gently add the capers to the sauce....
  9. Serve over Seafood or Chicken....I love it over Beef too!


Notes:
  Excellent served with Rice, Pasta and sauteed Veggies


I LOVE to drown my food in this sauce...can't get enough of it!  
Enjoy, XO....NeeCee
Continue Reading ...

Tuesday, June 14, 2016

Fancy Ham & Cheese Roll-Up's...

So I fixed these little gems for dinner tonight....Sweet Caroline (Mom) was here for dinner...She loved them so much, she had a few! :))) (Pssst....Don't tell her I said a few!!!) She raved about them on almost every bite!

These would be great served as appetizer's, lunch or dinner...the butter sauce they are cooked with is just flat out delish! Ornery will be disappointed he was on the road! I'll have to remake them this weekend for Father's Day!

 Fancy Ham & Cheese Roll-Up's
      The CattleQueen Cooks

Ingredients:

  • One can of Pillsbury French Bread
  • 1/2 pound of thinly sliced Honey Ham
  • Several thin slices off a brick of Jack Cheese
  • 1 large Onion, chopped & sautéed
  • 1 tablespoon Butter to sauté the Onions 
  • Seasoning to taste, Garlic Pepper (see my blend here), sprinkled on the cooking onions
  • 4-6 tablespoons of Butter, melted for the sauce
  • 1/2 tablespoon of Worcestershire Sauce
  • 1 tablespoon, loose of Brown Sugar, (*I used Splenda, sugar free brand) 
  • 1/2 tablespoon of Dejon Mustard
  • 1/2 tablespoon of Poppy Seeds
Directions:


  1. Roll out the bread dough on a prepared area, into a rectangular shape
  2. Layer the Ham across the bread dough
  3. Next, layer the cheese on top
  4. Sprinkle the sautéed onions across the cheese
  5. From the long side, roll the bread into a long rol, see photos
  6. Slice the roll into equal parts
  7. Layer the sliced rolls into a prepared baking pan, place loosely into the pan
  8. Prepare the Butter Sauce: Stir together the melted butter, worchestershire sauce, brown sugar, dejon mustard & the poppy seeds.
  9. Pour the butter sauce evenly over the ham rolls
  10. Bake in a 350 degree preheated oven for 25-30 minutes until done, cover with foil if need be, to prevent browning the rolls too much
Notes:

  • This recipe may be doubled easily
  • Make the meat roll and chill for up to two hours before cutting and baking.
  • Serve with a side of Soup or Salad

 Easy prepping.....
 Mmmm, sautéed onions!
 Rolled and ready to slice...
 Sliced with the butter sauce preparred and poured over the top!
Absolutely tantalizing taste! Soon to be a favorite!!!!!


 photo photo-12_zpsb1f5b574.jpgXO
Continue Reading ...

Friday, June 10, 2016

Crock Pot Pulled Pork..Done Right...

This recipe turned out so well! Ornery, after one bite, proclaimed ....Pulled Pork Done Right! The flavors were amazing....So glad I made a large batch!

I am reposting this recipe due to a few requests....This recipe has had well over a THOUSAND hits! It is great for camping, cabins, ranch gatherings, family reunions, summer lazy or busy days! It cooks all day, and is so very tender...One pot makes several different recipes!
The easiest dinner ever! A great meal when your family is tight on time!

Crock pot Pulled Pork Done Right!
from Pine Creek Style


  • 1large pork tenderloin
  • 1 large jar of Enchilada sauce
  • 1 medium onion, chopped
  • 1/4 bunch of cilantro , chopped, for cooking
  • 1/4 bunch of chopped cilantro for topping.
  • 1 heaping tablespoon of prepared (jarred) garlic
  • 1 large can of mild green chills or jalapenos , chopped and drained
  • Seasonings: Cumin & Pine Creeks Styles (See recipe here) seasoning or garlic pepper to taste.
  • 2 tablespoons of flour mixed with some enchilada sauce, to help thicken, add to the crock pot.
Directions:
Place everything into the crock pot (see the placement order below) and cook on low for 6-7 hours.
1. Meat
2. Spices & veggies
3. Pour the enchilada sauce over the top and blend gently, including the flour mixture to help thicken.

Shred the cooked pork with two forks and mix well.
Serve in Taco Shells with Cilantro, Cheese & Sour Cream

*We also made Tostadas & Hot Shredded Pork Sandwiches...YUM!
 Mmmm...ready to eat! Smells delicious!

Dinner is waiting....
Oh My these are so good!
Serving Dinner with Ease & Style...
 photo photo-12_zpsb1f5b574.jpg
Continue Reading ...