Fried Brussel Sprouts...

 This recipe was so amazing....I will make this again and again. Recently, we were at a friends restaurant in Chinatown, Honolulu, Oahu...A dish similar to this was served with our meal! OH My! I was in heaven....I had to recreate my version at home!


Fried Brussels Sprouts

 Soon yummy!

Enjoy!

XO

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Homemade Blessing Dressing...

This dressing has had over One Thousand hits.....So good, I always double the recipe!

Our Homemade "Blessing Dressing" Recipe...

Thanksgiving Blessing Dressing

    From Pine Creek Style

1 cup of butter, melted

3 cups chicken broth/stock 

1 pkg of leek soup, dry (I use Knorrs brand)

Blend together in a stock pan over low heat to simmer,

Season to taste with salt & garlic pepper

**1 cube of butter sliced into tablespoons for preparing ingredients 

Toast 3/4 cup of chopped Pecans in **1 tablespoon of butter,

 Over medium heat in a small fry pan, watch closely, cool

 & set aside.

2-3 stalks of celery, diced & sliced fine

1 large onion, diced fine

Sauté in a fry pan together with **1 tablespoon of butter,

 Season lightly with garlic pepper , add to the stock and simmer

**3 large eggs, set aside till later...

1 can of water chestnuts, drained & diced fine, *optional

2 cans do water packed artichoke hearts, drained, leaves

 removed, diced fine

Set aside to add later

Turn off simmering stock pot, let cool while you assemble 

 dry dressing mix....

In a large mixing bowl :

4 cups of prepared sour dough bread mix

4 cups of prepared cornbread mix

Add toasted pecans, artichoke & water chestnuts

Blend well together..

**Next ; The raw eggs (cracked blended/ scrambled together and uncooked...)

 And the cooled cooked stock.... Blend everything together well

Place dressing in a greased baking dish. Dot the top of the dressing with **remaining butter..Place in a preheated oven at 300 degrees for 30 minutes covered with foil...

Cook for another 30 minutes, either covered Or uncovered according to your preference...

***Optional ingredients: If you want a sweeter dressing, replace the artichokes and water chestnuts with a peeled and diced large apple & some dried, chopped cranberries.

                

Happy Thanksgiving with Blessings & Style...

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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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Grilled Red Mexican Corn...

This corn on the cob is outstanding! It simular to Mexican Street Corn and a great addition as a side dish to any meal. A great recipe for Summer grilling..
         Check out our Face Book Pages: PineCreekStyle & The CattleQueen Cooks for more recipes!

Grilled Red Mexican Corn

   from The CattleQueen Cooks @ PineCreekStyle

*Recipe written for Two Cobs of Corn

Ingredients:

• Corn on the Cob, Red, Yellow or White, cleaned & washed
•  4 tablespoons of softened butter
• 4 tablespoons of Sour Cream
• Spices to taste: Cumin, Garlic Powder, Smoked Paprika, dried crushed Cilantro, PineCreek Ranch Seasoning (see the recipe here) or garlic pepper...mix to desired taste
• Wooden Skewers for turning

Directions:

1. Heat your griddle or grill to medium/medium high, prepare with cooking spray
2. Use the Wooden Skewers to secure the end of the corn, this will allow you to easily turn the corn as it cooks
3. Coat the corn cob with the butter, then the sour cream on top
4. Next season with spices
5. Grill on the hot griddle or grill until cooked

Tastes so good, fresh grilled corn...Summer awaits!

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Easy Cheesy Skillet Rice...

This semi homemade rice is enhanced with add-ins, which adds even more delicious flavor....

Easy Cheesy Skillet Rice
  from PineCreekStyle

Ingredients:

• 1 box of Creamy Four Cheese Rice-a-Roni, use included cheese packets
• 2 cups of Cheddar Cheese, *I used 1 cup of yellow Cheddar & 1 cup of white cheddar, shredded
• 2 1/4 cups of water
• 1 cube of Chicken broth (Knorrs's was my choice)
• 2 green onions, sliced thin
• 2 tablespoons of butter
• Garlic pepper or garlic salt to taste

Directions:

1. Follow directions on the box, lightly browning the pasta/rice with the butter
2. Add the water, broth cube, seasonings, cheese packets
3. Bring to a boil, reduce to a simmer & cover for 15-20 minutes
4. Add in the Shredded cheese & mix well
5. Serve

**Ornery loves this recipe and the Mexican Rice (see here) and he's never been a big rice fan until I added more flavor to my recipes!
XO

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Mexican Rice...

Mexican Rice....this is a great side dish. Semi home made, a few extras added to the boxed rice and you have an amazing side dish to serve. I often make these to go with my beans & trip tip dinners.

Mexican Rice
  from PineCreekStyle

Ingredients:

• 2-3 Boxes of Mexican Rice-a-roni, fix acording to the directions on the box
• 1 cube of Knorr's Beef Broth, add to the rice water while cooking
• 1 can of chopped green chili's, drained
• 1 package of Mexican Cheese, grated ( 2 cups)
• Cumin to taste

Directions:

1. Prepare the Rice as directed on the box, while cooking the rice in water, add the beef stock cube
2. When he rice is cooked, add the cumin, drained green chili's and the cheese
3. Stif to blend and serve

Easy & full of flavor...always a hit! be prepared to share your add in secrets...I's always asked for the recipe! Bite, Chew & Repeat....
XO

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Polenta Poppers, Done Two ways...

These poppers are are amazing and packed with flavor....I have fixed them two different ways with amazing results and cudo's to match! One recipe, fixed two ways...how fun is that?

Polenta Poppers

   The CattleQueen at PineCreekStyle

Basic cheese mixture:

• 8 ounces or 1 cup of prepared Polenta
• 8 ounces of creamed cheese, softened
• 1 heaping cup of shredded cheddar cheese
• Garlic Pepper season to taste
• A couple of heavy dashes of Chipotle Hot Sauce

Additional add in's (for the baked or fried panko coated Poppers):

• 3-4 pieces of bacon, cooked crisp and crumbled
• jalepeno's or mild tricolored peppers, diced small, about 1/4 cup or more, diced very small

Add the above ingredients together and shape into balls or desired shape.

Next :

• In a bowl mix together: 1 1/2 cups of panko breading, 1/4 cup of flour and season with garlic pepper and red pepper to taste. Keep in mind the red pepper packs a punch.
• Coat the cheese balls in the panko mixture and place on a prepared baking sheet. Cheese balls may be sprayed with a cooking spray also if desired.
• Bake until panko is crisp and lightly browned at 325 degrees. Cooking times vary, watch closely or Deep fry in a cast iron pan until fried crisp and drain on paper towels
• Serve with a small amount of nacho cheese, (spice it up if you wish), for effect & dipping

*Second version is as listed below for the Polentla Poppers:

• Mix together the basic Cheese mixture to use as stuffing in the peppers
• Have 10-12 mild or jalepeno peppers, cleaning out the seeds and membrane
• Fill the peppers with the basic cheese mixture
• 10-12 strips of bacon, cut in half, wrap aound the filled peppers
• Place on a prepared baking sheet , set the oven on 250 or 300 for a slow roast & preheat
• Mix together, 1/4 cup of coffee, 2 heaping tablespoons of brown sugar and 1 tablespoon of whiskey(optional). Blend well and drizzle over each popper
• cook on a slow roast until the bacon is cooked. **If I am preparing a full meal, I fix these first and let roast as I am preparing the remaininh food. 
• Serve as a side dish or as an appetizer

Two Ways to Serve Polenta Poppers...and a flavor burst for your tastebuds!
XO

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