Onion Fritter Blossom's...

Onion Fritter Blossom's.... I made these for Sunday Supper and they were an instant hit! They were so good, I ate the leftovers for breakfast the next morning! Amazing.......An original recipe from the CattleQueen Cooks at PinecreekStyle...

XO

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Heirloom Tomato Salad w/ Mozzarella Cheese...

It was a hot day by noon...We wanted something refreshing for lunch...This tomato Salad hit the spot!
Simple, quick and bursting with flavor !

Yellow Heirloom Tomato Salad with Mozzarella Cheese
    The CattleQueen Cooks
Serves: 2

Ingredients:

• 1 large , yellow heirloom tomato, washed and lived into 4 thick rounds, Chop remaining pieces  for garnish
• 2 green onions, chopped
• 1/8 cup of roasted & salted sunflower seeds, divided for garnish
• 2 slices of fresh Mozzarella Cheese, one per salad
• Salad dressing, store bought Tomato Vinaigrette, as desired

Directions:

• On a salad place, layer the tomato & mozzarella
• Garnish the top of the salad with remaining chopped tomato, sliced green onions and sunflower seeds.
• Drizzle the desired amount of dressing across the top of salad. Then salt & pepper to taste.

Awesome light meal for a hot day!

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Irish Colcannon Potatoes

Colcannon Recipe...

 This potato dish is wonderful and full of flavor!

Ingredients:

• Cabbage slice in small thin pieces or use 2-3 cups of chopped cabbage
• Chicken Broth, 2 1/2 cups
• Garlic pepper to taste, go lightly...less is more 
• 2-3 red potatoes, peel and grate
• 2 tablespoons of butter, divided
• 3 to 4 green onions, sliced fine
• 1/2 cup of whipping cream or milk
• 1 package of instant mashed potatoes, make according to directions on the package *(mine called for 2 cups of water to be added).
• 4-6 cooked pieces of bacon for garnish

Directions:

1.  Slice cabbage extra fine and add to the broth that's heating.
2. Next add the red potatoes to the pot. Cook on medium high.
3. Reduce to medium as the cabbage & potatoes cook down.
4. Add the green onions
5. Now add a tablespoon of butter and the garlic pepper. Continue to cook until everything is ready to mix together
6. Cook a package of instant mash potatoes as directed and set aside. 
7. When everything is completely cooked, mix together the cabbage mixture and the mashed potatoes. Blend well! The Colcannon is almost READY!
8.  Pour into the hot potato mixture, 1/2 cup of whipping cream and blend well. **(Milk/Cream may be added to the liquid mixture while cooking or added after cooked! However you like.)
9.  Place in a serving bowl, make a hole with a spoon on top off the Colcannon and add 1 tablespoon of butter on top.
10. Next garnish the top of the Colcannon with crisp, chopped cooked bacon. 

XO
Here's a wee bitty song about Colcannon...
Colcannon or The Skillet Pot Song
*Many artists have sung & recorded this song


"Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your Mother used to make?"
Chorus:
"Yes, you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I'm going to cry.
Oh, wasn't it the happy days when troubles we had not,
And our Mothers made Colcannon in the little skillet pot."
Happy St. Patrick's Day
from
NeeCee @ Pine Creek Style

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Sangria Salad

Granddaughter K-8 asked if I could make Sangria for our Holiday dinner....Of course, aiming to please, I did! (I will share that recipe later this week) When I was making the sangria, the aroma was amazing...So amazing I decided to make Sangria Salad instead of the traditional Ambrosia Salad. The result was amazing!

Sangria Salad
 The CattleQueen Cooks

Ingredients:

• 1 package of miniature marshmallows
• 1 large, family size,  tub of Cool Whip, softened
• 1 can of crushed pineapple, drained
• 2 medium apples, cored and cubed small
• 1 to 1 1/2 cups of chopped, roasted pecans
• 1 large can of mandrian oranges, drained
• 1 large package of frozen cranberries
• 1 cup of water
• 1 cup of cabernet wine
• 1/2 cup of bakers extra fine, sugar
• 1 level teaspoon of cinnamon
• 1/2 leveled teaspoon of cloves
• Scant amount of salt & a small amount of olive oil for roasting the pecans

Directions

1. In a medium sauce pan, add the water and wine, turn burner to medium high
2. Slowly add the sugar & spices to the liquid, disolve the sugar and stir slowly
3. Add the frozen cranberries, cook continuously until the berries and liquid cook down. Bring to a slight boil. It will make a thick sauce. Do not leave the sauce while cooking, stir occasionally. Remove sauce from the heat and cool. Place in a bowl & cool further in the refridgerator.
4. Next, roast the pecans in a fry pan, over medium heat, with a scant amount of salt and olive oil. These will roast quickly, do not leave the pan.  After cooked, place on paper towels to cool.
5. In a large bowl, place drained pineapple & oranges. Add the chopped apples & roasted pecans.
6. Fold in the marshmallows, mix well. 
7. Add the softened cool whip and blend.
8. Finally, fold in the cooled cranberry sauce and blend well.
9. Place the salad in the refridgerator, cool until serving.

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Roasted Butternut Soup...

Good for the Soul, a taste of Heaven.....This soup is amazing, perfect for Thanksgiving!

I was never a fan of Butternut Squash, I would turn up my nose and say No Thank You! Until...I made my own!
I fell in love with soup and even crave it!

Roasted Butternut Squash Soup

  Author:The Cattle Queen Cooks

Ingredients...

• 2+ pounds of butternut squash, cut in half and seeded (mashed after cooking)
• 3-4 tables spoons of olive oil
• 
  
• 2 yellow onions, medium, chopped fine and sauted
• 3-4 tablespoons of butter
• 4 cups of chicken broth
• 1/2 cup of heavy whipping cream
• Pinecreek Ranch Seasoning (recipe here), or garlic pepper & salt to taste
• 1 heavy dash of nutmeg
• 1 dash of cumin to taste, (I do two dashes!), optional
• 2 cloves of garlic, roasted and mashed
• Garnish suggestions: Roasted pumpkin seeds, crisp bacon, chives, sour cream, crispy deep fried onions.... All are yummy, in combo's or separate!

Directions:

Roasted Squash:

1. Wash, cut and seed the squash
2. Place in a broiler pan 
3. Drizzle with the olive oil and sprinkle with PineCreek Ranch Seasoning, nutmeg, cumin & a dash of cinnamon if you wish (you may mix the spices together and then sprinkle on the squash)
4. Place some garlic cloves, cut in half, place in the well of the squash
5. Top the well with butter
6. Heat oven to 375...
7. Cook "well" up for 20 minutes...Add a broil setting for a few minutes if you want it browned (I do...)
8. After 20 minutes, turn the squash over and add 1/4 cup of water to the broiler pan. (add a little more water, if needed)
9. Continue to cook the squash at 375degrees for another 20-25 minutes.
10. When done, let cool
11. Scoop or cut out the squash from the shell
12. Place the squash and roasted garlic with any juices in a blender (or mash together) and blend well
13. Next add in the Whipping Cream and blend together
14. Now we are ready to at the puree to the soup stock...see directions below
15. On a side note...This is delish served as a side dish, just like it is! 

Soup Stock Directions:

1. In a stock pot, heat the Chicken broth on medium to medium high...
2. In a frying pan, saute' the diced onions, in a little butter, season with spices as desired
3. Next add any remaining butter to the stock pot, if any left over
4. Add the cooked onions to the stock
5. Next...Butternut Puree, from recipe above, blend well
6. Add more water if need to thin the soup, (even for the leftovers, if there any!)
7. Cook until heated through and serve....Even better the next day...

The Garnishes listed above are great in taste & presentation... I often will have a few choices waiting on the side and let my family and guests add their own when serving buffet style.

The perfect recipe to make the day before for the Holidays

Roasted butternut, so worth the extra time it takes! Over the top good!

Savory & amazing...Your family & guests will love this recipe! I promise!

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Brown Sugar Bourbon Roasted Corn

We recently made a dinner using my Brown Sugar seasoning...Steaks, Tater's & Corn...

So simple....this sweet tasty corn....

Brown Surgar Bourbon Roasted Corn
Author: The CattleQueen Cooks

Ingregients:

• 6-8 Ears of Corn, prepared
• Brown Sugar Butter (See recipe here)
• Garlic Salt & Pepper to taste

Directions:

1. Coat easch ear of corn with the brown Sugar Butter
2. Season with Garlic salt & Pepper
3. Roast on a griddle, flat flying pan or a BBQ grill until roasted and tender
4. Keep in a warmed oven until ready to serve

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Mashed Potato Cheese Bombs....

These were the bomb! They went perfect with our steaks...

Mashed Potato Cheese Bombs...
 Author:  The CattleQueen Cooks @ PineCreekStyle

Ingredients:
First Step-

• 3 cups of mashed potatoes, cooked & cooled
• 2-3 cups of frozen shredded hash browns, uncooked
• Garlic salt to taste
• Chives, 1 tablespoon
• 2 table spoons of Heavy Whipping Cream
• Olive Oil for frying/browning

Directions:

1. Mix all the ingredients together (except the oil)
2. Set aside

Cheese filling:
Step 2-
Ingredients:

• 1/2 cup of ricotta cheese
• 1+ cup of shredded white sharp cheddar cheese
• 1 roasted jalapeno, cooled, seeded and chopped, *optional
• Garlic Pepper seasoning (my personal blend recipe is here)

Instructions:

1. Mix the cheese together along with the seasonings & optional jalenpenos
2. Mold into small balls, about a heaping tablespoon
3. Chill for at least a half hour in the freezer or in the fridge for an hour

NEXT:

1. Take a cold cheese ball and mold some of the mashed potato mixture around the cheese.
2. Continue until finished
3. Brown the poato ball's in a frying pan using the Olive Oil, brown on tow sides.
4. *Do a few at a time so you have room to turn them over
5. Keep warm (325) in the oven until ready to serve....

Excellant to serve with many meats....Rich & Cheesy!
XO

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Kumato Salad & Appetizer...

These little Brown Tomatoes (Kumato's) are very tasty . They make a beautiful salad...Although, you might get an odd look or two...they are brownish green in color, :))) Great taste & presentation awaits!
Included are two ways to serve this lovely fruit....

Kumato Salad

  Author: The CattleQueen Cooks

Ingredients per Salad serving:

• Thin slices of Salami, about 1/8 of a cup per salad
• Fresh Mozzarella, cubed small, about 1/8 cup
• Shredded lettuce, 1/2 cup per salad
• Garlic nuggets toasted, sprinkle on desired amount
• 5 or 6 greek olives, pitted
• 1 kumato tomato, sliced per salad serving
• 1 green onion, sliced per single serving
• Salt & peppered as desired
• Balsamic Dressing...mine was a Champagne Style from the grocery

Assemble:

Assemble as desired....

I layered the lettuce first saving the tomato for last ,with one salami slice and an olive to top off the top.

Then I drizzled on the dressing & sprinkled with garlic, salt and pepper

Serve as an appetizer:

Kumato Appetizer

 Author: The CattleQueen Cooks

Per appetizer

• One slice of Kumato
• One slice of salami
• Top with a little lettuce, green onion, mozzarella cheese & a greek olive
• Drizzle with balsamic dressing , salt & pepper to taste

So delicious, perfect for Summer

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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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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

Ingredients:

• 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

Garnishes:

~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

Directions:

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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Tri-Tip Lettuce Wraps...

Tri-Tip Lettuce Wrap... So refreshing & perfect for a hot summer night!

Tri-Tip Lettuce Wrap
   PineCreekStyle

*Recipe for one Wrap...

Ingredients:

• 1 large lettuce wrap per person
• 1/2 cup Cooked Tri-Tip, chinked or thinly cut into strips
• About 3/4 cup of ; Chopped avacado, roasted corn, tomato, chunks, green onions. Toss together fresh ingredients.
• Dollop of Sour cream
• Garlic Pepper (See my recipe here) & Salt to taste
• Hot Sauce, if desired

Directions:

1. On the lettuce leave/wrap layer all  meat & veggie ingredients
2. Season to taste
3. Add a dollop of Sour Cream
4. Enjoy dinner! It's that easy....

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Stuffed Spuds...

Stuffed Spuds....Oh yeah...these were good!

Stuffed Spuds
   PineCreekStyle

Bassed on 2 servings

Ingredients:

• 1 cooked baked potato, cut in half
• 2 eggs, scrambled, uncooked
• 1/2 cup of diced ham, cooked & divided
• 1/2 cup of shredded cheddar cheese, divided
• 1 or 2 tablespoons minced onions or chives
• Garlic Pepper or Salt to taste
• olive oil
• salt & pepper

Directions:

1. Oil the skin of the potato with olive oil, salt & pepper the skins, cut potato in half
2. Hollow out the potato halves and place the meat of the potato in a medium bowl, mash with a fork
3. Place the potato skin shells on a greased baking pan, turn the oven onto 350 degrees
4. In the medium bowl add the ham, cheese, raw scrambled eggs and seasonings to the mashed potato, mix well
5. Re-fill the potato skins with the blended  potatoe mixture
6. Place the baking sheet in the oven and cook the stuffed potatoes for 30-35 minutes until done
7. Serve as a side dish, main meal with a salad or even for breakfast!

Enjoy...

XO

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Ham & Tater Soup...

Easter Dinner leftovers can make delicious new recipes...Continue the YUM!
Ham & Tater Soup

Ham & Tater Soup
    from The CattleQueen at PineCreekStyle

Ingredients:

• 6-7 medium russet potates, diced with skins on
• 1 cube of Knorrs chicken broth
• water, enough to cover potatoes in the pan, plus more as needed
• 1 1/2 cups of cube cooked ham
• 1 heaping cup of peas
• 1 - 8 ounce tub of cream cheese, plain or garlic & chives
• 3-4 cloves of roasted garlic, chopped
• 1 medium yellow onion, chopped small
• 1 cup of jack cheese, cubed small
• Season with White Pepper & Garlic Salt to taste

Directions:

1. In a stock pot place the onions, garlic and potatoes
2. Cover with water to about an inch or two above the veggies
3. Place the Stove burner on medium to cook
4. After the potatoes have cooked down some, mash gently with a masher or fork, keep cooking
5. Add the ham & peas
6. Add the cream & jack cheese, reduce to a lower temp, stir occasionally to blend
7. Season with white pepper & garlic salt to taste
8. Cook until veggies are tender and soup has thickened

Serve with Hot bread....Eat, Chew & Repeat! And Enjoy......
XO

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Colcannon Potatoes...

Colcannon Recipe...

 This potato dish is wonderful and full of flavor!

Ingredients:

• Cabbage slice in small thin pieces or use 2-3 cups of chopped cabbage
• Chicken Broth, 2 1/2 cups
• Garlic pepper to taste, go lightly...less is more 
• 2-3 red potatoes, peel and grate
• 2 tablespoons of butter, divided
• 3 to 4 green onions, sliced fine
• 1/2 cup of whipping cream or milk
• 1 package of instant mashed potatoes, make according to directions on the package *(mine called for 2 cups of water to be added).
• 4-6 cooked pieces of bacon for garnish

Directions:

1.  Slice cabbage extra fine and add to the broth that's heating.
2. Next add the red potatoes to the pot. Cook on medium high.
3. Reduce to medium as the cabbage & potatoes cook down.
4. Add the green onions
5. Now add a tablespoon of butter and the garlic pepper. Continue to cook until everything is ready to mix together
6. Cook a package of instant mash potatoes as directed and set aside. 
7. When everything is completely cooked, mix together the cabbage mixture and the mashed potatoes. Blend well! The Colcannon is almost READY!
8.  Pour into the hot potato mixture, 1/2 cup of whipping cream and blend well. **(Milk/Cream may be added to the liquid mixture while cooking or added after cooked! However you like.)
9.  Place in a serving bowl, make a hole with a spoon on top off the Colcannon and add 1 tablespoon of butter on top.
10. Next garnish the top of the Colcannon with crisp, chopped cooked bacon. 

XO
Here's a wee bitty song about Colcannon...
Colcannon or The Skillet Pot Song
*Many artists have sung & recorded this song


"Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your Mother used to make?"
Chorus:
"Yes, you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I'm going to cry.
Oh, wasn't it the happy days when troubles we had not,
And our Mothers made Colcannon in the little skillet pot."
Happy St. Patrick's Day
from
NeeCee @ Pine Creek Style

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Greek Spinach Pie...

Greek Spinach Pie
 From PineCreekStyle
                 Love, Like & Share with Style...

Greek Spinach Pie
  PineCreekStyle

Ingredients:
1 large onion, Chopped
6 green onions, sliced thin, including green tops
2 cloves of garlic, minced
1 cup of mushrooms, chopped
3 tablespoons of olice oil for sauteing the onions, mushrooms & garlic
1 large package of chopped spinched, squeezed dry
1/4 cup of fresh parsley, chopped fine
2 eggs lightly, beaten
1/2 cup of ricotta cheese
1 cup of feta (cow's milk) cheese
1/2 cup of white cheddar cheese, shredded
2 sheets of phyllo dough
1 egg beaten with a small amount of water for an egg wash on the phyllo dough or 1/4 cup of olive oil instead of egg wash

Directions:

1. Pre heat the oven to 350 degrees
2. In a fry pan heat the small amount of oil & sauce the onions, mushrooms & garlic
3. In a bowl, mix the spinach, cheeses & eggs together.
4. Fold in the sautéed onion mixture. Blend well.
5. In a 9x13 greased pan, place one sheet of phyllo dpough. Prick with a fork.
6. Next spread the Spinach mixture evenly over the dough.
7. Place the second sheet of phyllo dough ovr the top.
8. Brush the top dough with egg wash or olive oil
9. Bake in the heated oven for 30-40 minutes
10. Cut into squares & Serve immediately while hot

Extra Yummy....Serves 8 or more
XO

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Smother'd Slab Steak & Fix'ns

Smother'd Slab Steak & Fix'ns
From The CattleQueen Cooks at PineCreekStyle
  Love, Like & Save with Style to your Timeline

Serves 3-4

1 large Filet Mignon, sliced into 4- 1/2 inch slabs
8-12 small-medium Asparagus Spears
1-2 large potatoes, sliced into thick slabs, lengthwise
8-12 Large mushrooms, washed, stems removed & retained
1-2 large yellow onions, sliced into large pieces
4 slices of thick white aged cheddar, use 1 per slice per steak slab
1-2 tablespoon of butter
Green Olives w/Gouda Cheese, grilled in balsamic vinegar for potato garnish, optional (see previous post)

Balsamic Vinegar, Marsala Wine, Olive Oil, garlic pepper & truffle salt for cooking and seasoning

Instructions:
Prepare all food before cooking, wash, slice etc.
On a prepared (olive oil) griddle..grill & sear/brown meat on both sides with the seasonings, Marsala & balsamic vinegar . Place on a large oven safe pan or dish.
As you prepare the remaining ingredients, set the oven on 350 degrees.
On the grill, fry the sliced potatoes to sear & crisp. Season with salt & pepper. Finish these in the microwave for about 5 minutes on high just before serving.
Sautéed the mushrooms, buttons & stems in butter and Marsala Wine until Caramelized
Grill the Asparagus in Balsamic Vinegar
Grill the onions also in the Balsamic Vinegar

Steak Slab Assembly:
On the seared steak, layer, pieces of cheddar cheese, chopped mushroom stems, asparagus & onions. Place in the warmed oven to heat and meld together!
Finish the Potatoes and grill the olive garnish I'd desired.
Serve the steak slab along with the potatoes and mushrooms.
Great presentation, & delicious too!
Chew, Eat, Repeat

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