Untitled

Gordon McSherry 04/29/2012

Sun, 29 Apr 2012 07:41:28 -0700

This looks exactly the way I dreamed my Sunday brunch would look like.

Sunday Brunch Casserole

Rated:

Submitted By: Patricia Throlson

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Ready In: 55 Minutes

Servings: 6

“‘Isn’t it about time for you to make your ‘egg pie’?’ my husband and sons inquire, using the nickname they’ve given this hearty casserole. It’s nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Hawick, Minnesota”

Ingredients:

1/2 pound sliced bacon

1/2 cup chopped onion

1/2 cup chopped green pepper

12 eggs

1 cup milk

1 (16 ounce) package frozen hash

brown potatoes, thawed

1 cup shredded Cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon dill weed

Directions:

1.In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.2.In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.3.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the center comes out clean.

Looks really good.

Enjoy!

Gordon McSherry

And, as always, here’s a link to my Amazon site: http://www.amazon.com/A-Very-Brief-Christmas-ebook/dp/B007BQFXCG/ref=sr_1_1?ie=UTF8&qid=1332784045&sr=8-1

Gordon McSherry 04/23/2012

Mon, 23 Apr 2012 16:51:58 -0700

The other day I stopped by KFC to get a few pieces of chicken. I hadn’t eaten there for years and I was really looking forward to a delicious meal. The colonel did not disappoint! So I got to thinking if there was a way I could make the exact same chicken at home. There are many different KFC style recipes on the internet but this is the one I’ve decided to try. I will let you know how it turned out.

Ingredients required for KFC original fried chicken recipe are as follows

1. 1 full chicken

Purchase a good fryer if you can. Do not choose one which is already nicely chopped and wrapped in plastic. Use a fresh one. Cut it into smaller pieces for frying. Cut the chicken into nine pieces- two legs, two thighs, two ribs, two wings and the breast. If you are not sure of how to cut these pieces, you can get some expert help, or have your butcher do it.

1. 150 grams of all purpose flour, mixed with “secret” spices, as listed below. This gives the KFC original fried chicken its crispiness. KFC is famous for its extra crispy recipes. It has its own patented cooking appliances. Check the list below for 11 secret herbs in KFC’s original fried chicken.

2. 1 can of Tomato Soup.

3. 2 eggs
The eggs not only provide flavor to the chicken but also help the spiced flour adhere. If you do not add eggs, the flour may not stick to the chicken. The eggs give a good flavor to the chicken and make it sticky enough for plenty of seasoned flour batter to stick to.”

4. 2/3 cup of milk
Milk provides required amount of moisture to the fried chicken.

5. Vegetable oil to cover the bottom of a frying pan, about 1/2 inch deep

The 11 secret herbs in KFC’s original fried chicken recipe are as follows

1. 1/3 tablespoon of salt

2. 1/3 tablespoon of oregano

3. 2 tablespoon of garlic salt

4. 1/2 tablespoon of thyme

5. 1 tablespoon of ground ginger

6. 1/2 tablespoon of basil

7. 1 tablespoon of celery salt

8. 1 tablespoon of black pepper

9. 1 tablespoon of dry mustard

10. 4 tablespoon of paprika

11. 2 tablespoon of Mono Sodium Glutamate (Accent)

How to make KFC original fried chicken?

Read the steps and you can easily learn.

1. Take a bowl and beat the eggs thoroughly with the help of rotary eggbeater. Pour the milk into the beaten eggs and whisk the eggs and milk to blend them.

2. In another bowl mix the flour and soup.

3. Dip the chicken pieces in the egg and milk batter. Make sure the batter covers the chicken completely. To get the perfect marinade and to allow time for the milk to make the chicken juicy inside, soak it for 12 hours.

4. Then roll it in the flour mixture to coat it completely.

5. Repeat the above two step to make it extra crispy.

6. Heat the vegetable oil in a frying pan. Fry the chicken pieces in the frying pan on a low frame. KFC uses pressure fryers for this, to ensure the perfection of its chicken delicacies. Cook for 20-30 minutes, turning frequently, until golden-brown.

7. Place the fried chicken pieces on a paper towel to drain the oil.

Serve it with gravy for better flavor.

Enjoy!

Gordon McSherry

As always: http://www.amazon.com/A-Very-Brief-Christmas-ebook/dp/B007BQFXCG/ref=sr_1_1?ie=UTF8&qid=1332784045&sr=8-1

Gordon McSherry 04/23/2012

Mon, 23 Apr 2012 16:50:57 -0700

Ingredients required for KFC original fried chicken recipe are as follows

1. 1 full chicken

2. 1 can of Tomato Soup.

4. 2/3 cup of milk
Milk provides required amount of moisture to the fried chicken.

5. Vegetable oil to cover the bottom of a frying pan, about 1/2 inch deep

The 11 secret herbs in KFC’s original fried chicken recipe are as follows

1. 1/3 tablespoon of salt

2. 1/3 tablespoon of oregano

3. 2 tablespoon of garlic salt

4. 1/2 tablespoon of thyme

5. 1 tablespoon of ground ginger

6. 1/2 tablespoon of basil

7. 1 tablespoon of celery salt

8. 1 tablespoon of black pepper

9. 1 tablespoon of dry mustard

10. 4 tablespoon of paprika

11. 2 tablespoon of Mono Sodium Glutamate (Accent)

How to make KFC original fried chicken?

Read the steps and you can easily learn.

1. Take a bowl and beat the eggs thoroughly with the help of rotary eggbeater. Pour the milk into the beaten eggs and whisk the eggs and milk to blend them.

2. In another bowl mix the flour and soup.

4. Then roll it in the flour mixture to coat it completely.

5. Repeat the above two step to make it extra crispy.

7. Place the fried chicken pieces on a paper towel to drain the oil.

Serve it with gravy for better flavor.

Enjoy!

Gordon McSherry

As always: http://www.amazon.com/A-Very-Brief-Christmas-ebook/dp/B007BQFXCG/ref=sr_1_1?ie=UTF8&qid=1332784045&sr=8-1

Gordon McSherry 04/23/2012

Mon, 23 Apr 2012 16:50:18 -0700

Ingredients required for KFC original fried chicken recipe are as follows

1. 1 full chicken

2. 1 can of Tomato Soup.

4. 2/3 cup of milk
Milk provides required amount of moisture to the fried chicken.

5. Vegetable oil to cover the bottom of a frying pan, about 1/2 inch deep

The 11 secret herbs in KFC’s original fried chicken recipe are as follows

1. 1/3 tablespoon of salt

2. 1/3 tablespoon of oregano

3. 2 tablespoon of garlic salt

4. 1/2 tablespoon of thyme

5. 1 tablespoon of ground ginger

6. 1/2 tablespoon of basil

7. 1 tablespoon of celery salt

8. 1 tablespoon of black pepper

9. 1 tablespoon of dry mustard

10. 4 tablespoon of paprika

11. 2 tablespoon of Mono Sodium Glutamate (Accent)

How to make KFC original fried chicken?

Read the steps and you can easily learn.

1. Take a bowl and beat the eggs thoroughly with the help of rotary eggbeater. Pour the milk into the beaten eggs and whisk the eggs and milk to blend them.

2. In another bowl mix the flour and soup.

4. Then roll it in the flour mixture to coat it completely.

5. Repeat the above two step to make it extra crispy.

7. Place the fried chicken pieces on a paper towel to drain the oil.

Serve it with gravy for better flavor.

Enjoy!

Gordon McSherry

As always: http://www.amazon.com/A-Very-Brief-Christmas-ebook/dp/B007BQFXCG/ref=sr_1_1?ie=UTF8&qid=1332784045&sr=8-1

Gordon McSherry 04/21/2012

Sat, 21 Apr 2012 10:58:00 -0700

Hello! I’m in he mood for a fresh fruit salad today and this recipe looks really good.

Sunday Best Fruit Salad

Rated:

Submitted By: Pattie Price

Photo By: Dianne

Prep Time: 20 Minutes

Ready In: 45 Minutes

Servings: 8

“Several steps build to the final salad crescendo. Chopped apples and bananas marinate in pineapple juice, and kiwi and strawberries are sliced. Then everything is mixed into peach pie filling and spooned into a beautiful serving bowl.”

Ingredients:

1 (20 ounce) can pineapple chunks, juice

reserved

2 apples, peeled and cored

1 (21 ounce) can peach pie filling

2 bananas, peeled and diced

3 kiwis

1 pint strawberries

Directions:

1.In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.2.In a large salad bowl, combine the peach pie filling and pineapple chunks.3.Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.4.Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.5.Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.6.

Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

Enjoy!

Gordon McSherry

http://www.amazon.com/A-Very-Brief-Christmas-ebook/dp/B007BQFXCG/ref=sr_1_1?ie=UTF8&qid=1332784045&sr=8-1

Gordon McSherry 04/21/2012

Sat, 21 Apr 2012 10:56:54 -0700

Hello! I’m in he mood for a fresh fruit salad today and this recipe looks really good.

Sunday Best Fruit Salad

Rated:

Submitted By: Pattie Price

Photo By: Dianne

Prep Time: 20 Minutes

Ready In: 45 Minutes

Servings: 8

Ingredients:

1 (20 ounce) can pineapple chunks, juice

reserved

2 apples, peeled and cored

1 (21 ounce) can peach pie filling

2 bananas, peeled and diced

3 kiwis

1 pint strawberries

Directions:

Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

Enjoy!

Gordon McSherry

http://www.amazon.com/A-Very-Brief-Christmas-ebook/dp/B007BQFXCG/ref=sr_1_1?ie=UTF8&qid=1332784045&sr=8-1

Gordon McSherry 04/20/2012

Fri, 20 Apr 2012 10:05:01 -0700

I’ve never made my own weiner sauce so I think I’ll try it this weekend.

Grandpa’s Classic Coney Sauce

Rated:

Submitted By: Sean S.

Photo By: la belle vie

Prep Time: 10 Minutes

Cook Time: 2 Hours

Ready In: 2 Hours 10 Minutes

Servings: 12

“Ground beef is simmered in a tangy sauce with onion. My Grandfather owned a drive-in restaurant back in the 1950’s. This is his exact recipe for Coney Dogs from back in the day. I make this on special occasions and it is always hit with friends and family. Enjoy.”

Ingredients:

2 pounds ground beef

1/2 cup chopped onion

1 1/2 cups ketchup

1/4 cup white sugar

1/4 cup white vinegar

1/4 cup prepared yellow mustard

1/2 teaspoon celery seed

3/4 teaspoon Worcestershire sauce

1/2 teaspoon ground black pepper

3/4 teaspoon salt

Directions:

Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.

Enjoy!

Gordon McSherry

http://www.amazon.com/A-Very-Brief-Christmas-ebook/dp/B007BQFXCG/ref=sr_1_1?ie=UTF8&qid=1332784045&sr=8-1

Gordon McSherry 04/19/2012

Thu, 19 Apr 2012 17:39:42 -0700

Gordon McSherry 04/19/2012

One day soon I am going to try to make these myself.

How to Make Vietnamese Baguette
This recipe yield nice, tasty baguettes that you’ll be proud of. The crumb is soft and chewy but not light and airy like the super cheap ones that quickly go stale. The top crust is light and crisp, while the bottom and sides are just a tad soft. Perfect for making banh mi sandwiches or dipping in bo kho beef stew or a chicken curry. Yes, it takes a good 4 hours but consider it a time and culinary splurge.
Makes two 15-inch loaves, each about 14 ounces
1 (1/4 ounce) package active dry yeast, Fleishman brand preferred, or fast-rise yeast, SAF brand preferred 1/2 plus 1 cup warm water (105-115°F) 3 1/2 cups low-protein, unbleached all-purpose flour, Gold Medal or Pillsbury brand preferred, plus extra for shaping the loaves 1 1/2 teaspoons salt 1 tablespoon sugar
Special equipment: Large capacity food processor; a double (15-inch long) dark, nonstick French bread pan; a razor blade or very sharp knife; plastic dough scraper; plastic spray bottle.
1. Put the yeast in a small bowl and add the 1/2 cup water. Set aside for 2 to 3 minutes to soften the yeast. (It will look kind of blotchy as the granules break down. It may also get a bit foamy too.)
2. Meanwhile, outfit the food processor with the regular chopping blade to make the dough. Put the flour, salt and sugar into the food processor.
3. Return your attention to the yeast. Use a whisk or spoon to gently combine the yeast and water well. Pour in the 1 cup of water and gently whisk or stir again to combine. With the feed tube removed, start the food processor. Slowly pour the yeast mixture into the flour mixture in processor, blending just until the dough forms a ball and pulls away from side of processor bowl, about 1 minute.
4. Replace the feed tube and let the dough rise until it nearly fills the bowl, about 1 hour. Pulse 1 or 2 times to slightly deflate the dough. Let the dough rise again and deflate. Let the dough rise one more time. You’re shooting for 3 risings. As you progress, each one will take less time.
5. Flour your work surface and hands with about 1 tablespoon of flour. Detach the processor bowl from the machine. Holding the bowl upside down above your work surface, turn the very soft and sticky dough out onto your work surface, taking care to notice where the blade is in the blob of dough. (The dough scraper is handy for removing the dough from the walls of the processor bowl.) Remove the blade from the dough. Gently rotate the dough on your work surface so it is lightly covered by flour and does not stick. Use the dough scraper to divide the dough in half, setting one half off to the side. (If it’s unwieldy, use the scraper to move it around the work surface, lest the dough stick to your fingers!)
6. To shape each baguette, use lightly floured hands to gently press one half of dough into an 8- by 5-inch rectangle or football shape. It should feel lofty and soft. The dough should naturally stretch lengthwise in one particular direction. Think of that as the grain of the dough. You want to shape the loaf along the grain of the dough to promote a big rise.
Fold the top third down and the bottom third up as if you were folding a very wide and narrow business letter. Gently seal the edges by pressing with your fingers or the palm of your hand. The result should look like a fat log. (If you have a rectangle of sorts, you can repeat the folding and pinch the edges to seal to create a log.) Your aim is to coil the dough so that when it’s baking, it will spring and burst open beautifully. Try to keep as much of the air in the dough as possible without breaking the skin.
Turn the log over (seam side down) and start rolling the log back and forth (have your hands flat facing downward) to elongate and stretch it into a 15-inch-long thick rope that’s 2 to 2 1/2 inches wide. Try not to stop for long lest the dough sticks to your work surface. The dough should be very soft and easily yield to your motions. Pick up the dough with both hands and place seam side down in the cradle of one of the bread pans. Repeat with the remaining half of dough.
7. Loosely cover the loaves with a dish towel to prevent the dough from drying and inhibiting rising in the oven. Set aside in a warm draft-free place for 30 minutes, or until just shy of double the original size.
8. Meanwhile, put a large roasting pan with 1 inch of hot water in it on bottom of gas oven or on lowest rack of electric oven. Position the oven rack in upper third of oven. Preheat the oven to 450°F.
9. When the loaves have risen enough, they’re ready for baking. Fill the spray bottle part way with water. Use a razor or sharp knife to make 4 or 5 shallow diagonal slashes down length of each log. The cuts should run the length of the log, be about 4 inches long each, and ¼ to 1/2 inch deep. Angle the razor or knife at about 30 degrees. Mist the loaves with 4 to 6 sprays of water.
10. Slide the pan into the oven onto the upper 3rd rack and bake for 20 minutes. After baking for 3 minutes, mist the loaves. Repeat the misting after baking for another 3 minutes. Then, let the loaves bake. At the 15-minute mark, you may rotate the pan for even browning. At the 20-minute mark, gently turn (you may have to pry it free just a tad) the loaves bottom side up in the pan to promote even crisping and browning. Bake for about 5 minutes, during which you can even rotate the loaves so that the sides brown and crisp too, or until the loaves are crisp all over. The browning happens quickly at this stage so carefully monitor the loaves to prevent burning.
Transfer each loaf to a rack to cool. The bread is wonderful warm after having cooled for about 30 minutes. They’ll remain at their best for about 6 hours after baking and can be reheated in the oven. Store overnight in a thick paper bag. To freeze for up to 2 months, wrap in a double layer of plastic wrap; defrost at room temperature and reheat in a 350F oven for about 10 minutes to refresh and crisp.
Enjoy!
Gordon McSherry
http://www.amazon.com/A-Very-Brief-Christmas-ebook/dp/B007BQFXCG/ref=sr_1_1?ie=UTF8&qid=1332784045&sr=8-1

Gordon McSherry 04/18/2012

Wed, 18 Apr 2012 10:03:51 -0700

SLOW COOKER LASAGNA

I just heard about this recipe for slow cooker lasagna-it looks really yummy! I am going to make this Friday so it is ready by the time Declan, my 8 year old son, arrives. Just add salad and garlic bread. Damn! I hope I can wait until Friday!!

Ingredients:

1 lb hamburger 1 lb Italian link sausage 2-24oz jars of Classico Spicy Tomato & Basil Pasta Sauce 1 small jar Kalamata Olives in Cabernet Wine (or black olives) 1 small onion 16 oz ricotta cheese 2 lb block mozzarella cheese 1 egg 1 lb package lasagna noodles (probably won’t use all)

Directions:

1. saute sausage, slice into thin pieces. 2. brown hamburger with diced onion 3. combine sauce with sausage/burger/sliced olives and simmer for 20- 30 minutes 4. mix ricotta with the egg 5. slice mozzarella into medium thin pieces 6. cook noodles for a few minutes until they’re just pliable-don’t over cook! 7. layer crockpot in this order: sauce-noodles-ricotta/egg-mozzarella, then repeat-liberally overlapping noodles 8. leave yourself a quarter inch or so of room at the top, as it may expand a little while cooking 9. cook on low for 6-8 hrs, and enjoy.

Have a great Day!

Gordon McSherry

Still available:

http://www.amazon.com/A-Very-Brief-Christmas-ebook/dp/B007BQFXCG/ref=sr_1_1?ie=UTF8&qid=1332784045&sr=8-1

Gordon McSherry 04/15/2012

Sun, 15 Apr 2012 12:53:12 -0700

Classic Kellog’s Rice Crispies

I’ve been jonesing for these for weeks!.

Prep Time:10 minutes • Total Time: 30 minutes • Servings: 12Mom Rating:

Everyday Recipes - The classic, original, no-bake dessert that is quick and easy to make
This classic, delicious snack has been making memories for kids and parents alike for generations.

(Nutrition Information)
3 tablespoonsbutter or margarine
1 package (10 oz., about 40)regular marshmallows
- OR -
4 cupsminiature marshmallows
6 cupsKellogg’s® Rice Krispies® cereal
Why use Kellogg’s® Rice Krispies®?

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Enjoy!

Gordon McSherry

And, as always, my first published short story can be found here:http://www.amazon.com/A-Very-Brief-Christmas-ebook/dp/B007BQFXCG/ref=sr_1_1?ie=UTF8&qid=1332784045&sr=8-1

Have a great day!

Gordon McSherry 04/12/2012

Thu, 12 Apr 2012 15:44:31 -0700

I, Gordon McSherry, have this baby in the crock pot right now!

Pot Roast Recipe

Print Options

Cook time: 4 hours

In order for this recipe to work properly, let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature (between 65 and 70°F) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.

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Ingredients

3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
2 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning to taste
2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
4 cloves of garlic, peeled
1/2 cup of red wine
1 bay leaf
Several carrots, peeled and cut lengthwise

Method

1 Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don’t move the roast while a side is browning, or it won’t brown well.

2 When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions. Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*. If cooking in the oven, start the temp at 300°F for 15 minutes, then drop it to 200°F.

3 Cook for 3 1/2 to 4 hours, or longer, until meat is tender. (If you are using a pressure cooker, cut the time by half).

After cooking 3 1/2 hours. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.

Suggest serving with green beans and potatoes

*If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook’s Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If you have one of those high BTU ranges, I recommend cooking the roast in the oven instead.

Yield: Serves 4-5.

Enjoy!

Gordon McSherry

Gordon McSherry 04/10/2012

Tue, 10 Apr 2012 13:13:01 -0700

These sound yummy!

Chicken fajitas with onions, sweet peppers, green onions, and other ingredients.

Ingredients:

2 tablespoons canola oil
3 boneless chicken breast halves, cut in thin strips
1 medium onion, cut in wedges
2 cloves garlic
4 mild green or red chile peppers, seeded and sliced
1 sweet red bell pepper, seeded and cut in strips
1 green bell pepper, seeded/cut in strips
1 zucchini, trimmed, cut in strips
8 flour tortilla, warmed
1/2 cup sour cream
guacamole
1 bunch green onions, trimmed, sliced

Preparation:

Heat the oil in a heavy skillet; cook the chicken strips over high heat, stirring constantly, for 5 minutes, or until cooked. Drain and serve.

Add the onion, garlic and chile peppers to the oil in the pan and sauté over high heat for 2 minutes. Add the bell peppers and zucchini; cook over high heat for 4 minutes, or until the vegetables have begun to have a blackened look around the edges.

Return the chicken to the pan and heat until sizzling hot. Serve right away, with warm tortillas, sour cream, guacamole, sliced green onions, and chopped tomatoes. Serve with hot cooked rice and refried beans, if desired.

Enjoy!

Gordon McSherry

Gordon McSherry 04/07/2012

Sat, 07 Apr 2012 16:12:29 -0700

Gordon McSherry

Potato Knishes

MAKES ONE DOZEN

Yonah Schimmel’s knish bakery in Manhattan’s Lower East Side, whose knishes are considered to be the “King of Knishes,” keep their knish recipe a secret - but we came up with this very close approximation after interviewing the Schimmel staff.

1 1⁄2 cups sifted flour Salt 1 cup vegetable oil 12 medium russet potatoes, peeled and quartered 2 large yellow onions, peeled and finely chopped Freshly ground white pepper 1 egg yolk

1. Combine flour and a pinch of salt in a large bowl and make a well in the center. Add 1⁄2 cup water and 1 tbsp. of the oil to the well, then, using a large spoon, gradually stir flour into liquid until dough forms a rough ball. Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Transfer to a clean bowl, cover with plastic wrap, and set aside for 30 minutes.

2. Meanwhile, put potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until soft, about 30 minutes. Drain, then transfer to a large bowl. Heat about two-thirds of the remaining oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft, about 20 minutes. Transfer to bowl with potatoes and mash with a potato masher until potatoes are no longer lumpy. Season to taste with salt and pepper and set filling aside.

3. Preheat oven to 375°. Line a large baking sheet with waxed or parchment paper and set aside. Combine egg and 1 tbsp. water in a small bowl and set egg wash aside.

4. Divide dough into 12 pieces, then shape each into a ball. Make one knish at a time, keeping remaining dough covered with plastic wrap to prevent it from drying out. To make each knish, roll out dough ball on a lightly floured surface into a 7” circle. Brush surface of dough with some of the remaining oil. Mound about 1 cup of the filling in center of dough and fold dough up and around sides, leaving top of filling exposed but overlapping edges of dough slightly to make a snug fit around filling. Transfer knishes, as finished, to baking sheet, brush tops with egg wash, and bake until lightly golden, 25-30 minutes.

Enjoy!!

Gordon McSherry

Gordon McSherry 04/06/2012

Fri, 06 Apr 2012 12:59:31 -0700

If the weather holds Declan and I will be launching this bad boy tomorrow.

Have a great weekened, everyone!

Gordon McSherry

Gordon McSherry 04/05/2012

Thu, 05 Apr 2012 13:07:26 -0700

Gordon McSherry

Slow Cooker Lasagna

Rated:

Submitted By: Bob Evans®

Prep Time: 10 Minutes

Cook Time: 4 Hours

Ready In: 4 Hours 10 Minutes

Servings: 6

“Lasagna noodles are layered with sausage and mozzarella cheese in this easy slow cooker dinner.”

Ingredients:

1 (1 pound) package Bob Evans® Italian

Sausage Roll

1 (9 ounce) package no-boil lasagna

noodles, broken into 2 pieces

12 ounces ricotta cheese

3 cups shredded mozzarella cheese,

divided

2 (26 ounce) jars pasta sauce

1 tablespoon dried parsley

Directions:

1.Spray interior of slow cooker with non-stick vegetable spray.2.In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine.3.

Cover and cook on low for 4 to 6 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese.

Doesn’t this look yummy?

Gordon McSherry

Gordon McSherry 04/05/2012

Thu, 05 Apr 2012 13:06:44 -0700

Gordon McSherry

Slow Cooker Lasagna

Rated:

Submitted By: Bob Evans®

Prep Time: 10 Minutes

Cook Time: 4 Hours

Ready In: 4 Hours 10 Minutes

Servings: 6

“Lasagna noodles are layered with sausage and mozzarella cheese in this easy slow cooker dinner.”

Ingredients:

1 (1 pound) package Bob Evans® Italian

Sausage Roll

1 (9 ounce) package no-boil lasagna

noodles, broken into 2 pieces

12 ounces ricotta cheese

3 cups shredded mozzarella cheese,

divided

2 (26 ounce) jars pasta sauce

1 tablespoon dried parsley

Directions:

Cover and cook on low for 4 to 6 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese.

Doesn’t this look yummy?

Gordon McSherry

Gordon McSherry 03/29/2012

Thu, 29 Mar 2012 14:03:48 -0700

I had a pulled pork sandwich from Dickey’s and now I want to make my own.

Slow Cooker Texas Pulled Pork

Rated:

Submitted By: cmccreight

Photo By: TTV78

Prep Time: 15 Minutes

Cook Time: 5 Hours

Ready In: 5 Hours 15 Minutes

Servings: 8

“Texas-style pulled pork simmers in a tangy chili-seasoned barbeque sauce with plenty of onion, then pulled into tender shreds to serve on a buttered, toasted bun.”

Ingredients:

1 teaspoon vegetable oil

1 (4 pound) pork shoulder roast

1 cup barbeque sauce

1/2 cup apple cider vinegar

1/2 cup chicken broth

1/4 cup light brown sugar

1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 extra large onion, chopped

2 large cloves garlic, crushed

1 1/2 teaspoons dried thyme

8 hamburger buns, split

2 tablespoons butter, or as needed

Directions:

1.Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.2.Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.3.

Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Gordon McSherry

Mon, 26 Mar 2012 10:32:32 -0700

Today is 3/26/12 and believe it or not it’s raining here in Seattle…

Gordon McSherry

Fri, 25 Nov 2011 10:10:07 -0800

Did I mention…Gordon McSherry?

Hello!

Fri, 25 Nov 2011 10:09:03 -0800

Hello and welcome! Just a place for random thoughts, expressions and ideas. This is not a place for the feint of heart…just kidding!