Category Archives: Cooking

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Corn Pudding Creamy and Delicious

Seriously this is the most delicious thing that I have made in a long time and it takes MINUTES of your time!!  I served it with Crown Roast of Pork and everyone raved about it.  Even made it the day before believe it or not and it stayed really well.  Just took it out and had it at room temperature and then put it in oven for few minutes.

INGREDIENTS

  • 1/2 Cup Butter, melted  ( one stick)
  • 2 eggs beaten
  • 1 (8.5 ounce) dry corn bread mix
  • 1 – 15 oz can whole kernel corn – drained
  • 1- 15 oz can cream corn – NOT drained – duh!
  • 1 cup Sour Cream – I used the FULL fat kind

FIXINGS

  1.  Preheat oven to 350 degrees and lightly grease baking dish – smaller lasagna dish works- or 9 x 9 baking dish.
  2. In medium bowl, combine butter, eggs, corn bread mix, both corns and sour cream.  Mix well and spoon into baking dish.
  3. Bake for 45 minutes in the preheated over until top is golden brown.  Stick tooth pick or sharp knife in the middle to make sure it is cooked thru and not runny.

I promise it is light as a soufflé and just yummy.  Serve with pork, beef, BBQ and I will serve this one with turkey chili on New Years Day.  Enjoy and the very best of 2016!!!  I’ll have this on you tube shortly!


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TURKEY PICADILLO EMPANADAS

https://youtu.be/wnwKY9JGmi8http:/

Empanadas de Pavo or Turkey Picadillo Empanadas are both fairly easy to make and yet different and super tasty!  I had an inkling for Sunday dinner to make something out of the ordinary for the weekly video.  I am Spanish and grew up with Spanish style food and for some reason these came to mind.  Basically Empanadas are from Spain, Portugal, South America, Cuba – all the “tasty food” countries!  Well my taste anyway!  I think you will enjoy these and as they can be made small for appetizers or larger for entrée they are yummy and versatile!   You can actually stuff these guys with cheese, fruit, meat, anything that you would put in a turn over.  You can also freeze them for a week or so if they are wrapped individually.  Just throw in oven don’t even have to defrost.

INGREDIENTS –  made about 10 appetizer size Empanadas

  •  2 hard boiled eggs
  • 1/2  medium onion – chopped
  • 5 garlic cloves – chopped – if huge use 4
  • 1/2 tsp Cumin
  • 12 tsp Oregano
  • 1/2 tsp Cuban Seasoning
  • 1 lb Lean Ground Turkey
  • Stuffed Pimento Olives- large ones – about 10- chopped
  • 14 Oz Can Italian Tomatoes – chopped
  • 1 package Pillsbury Frozen Pie Crust Dough – BOTH crusts

 

FIXINGS – Heat oven – 425 degrees

Cook onion and garlic in heavy skillet – stir till soften.  Add Cumin, Oregano and Cuban Spices — IF you can’t find or don’t have Cuban Spices – and you have a lemon – just grate a little bit in with seasonings.  I cook by taste and improvisation!  Cook about 1 minute and stir in turkey!  You can totally use Beef-  we are just to use to turkey in our kitchen that if someone tells us it’s going to kill us we are DEAD!  Death by ground turkey!  News alert!

Cook until turkey has no lumps – stir stir stir!  It should be as fine as you can get it.  Add the raisins and the olives, Lawry’s seasoning salt, pepper and tomatoes with juice.     DON’T be SCARED!  Taste the sauce – if you want to add more olives or raisins GO for it!  It’s all about what it taste like to you – this is not exact science!!  Stir occasionally and cook until liquid is reduced but still MOIST.  Spread on large dish to cool!

THIS IS VERY IMPORTANT!  If meat is warm it will MELT the dough.  That is NOT pretty!

Take large sheet of wax paper- if its slippery use dampened towel underneath.  Roll out pie dough –  I only had a 4″ disk so my Empanadas were appetizer size.  It you want to use the tomato can as a disk you can make larger entrée size.  Actually you would have to use larger tomato can! Or very large wine glass.

Place a couple of tablespoons of the Empanada Picadillo mixture in the dough disk and top with slice of boiled egg.  Moisten edge of disk with water and fold over to form a semicircle, then crimp with fork.  See photo!

These can be fried — but then they are fried.  I find that putting them in the oven until they are brown and crispy works JUST fine for us that would like to stay in their skinny jeans!

SERVE WITH – Black beans, a little brown rice (or white if you prefer) and I fry some NORMAL bananas – not Plantains – in a little vegetable oil and top with dab of Pure Maple Syrup.  These bananas are to “die for”–and in my opinion much tastier than Plantains!

Enjoy!  MUY DELICIOSA COMIDA!!!


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DOG FOOD HEALTHY AND EASY TO MAKE!

This recipe came about because my two West Highland Terriers – well one of them (photo above) were being picky eaters.  I had already given Izzie the choice of different ” kibbles” and she had chosen the Bison Holistic one but she also wanted a little more “pizzaz” in her meal.  I decided to try the “raw food” diet because one of my fellow West Highland Terrier owners recommended that diet as being the best way to go!  She had over 6 six dogs ( a little mental) and fed them this diet twice a day which must have been as expensive as a mortgage payment.  Oh Well!  That’s why life has choices.  Regardless I thought I would try it and bought one of the little raw food squares at my local “fancy” dog shop.  Think it was beef – it’s been a while?  I cut the square of food in half and served it to them.  The bigger one Tucker – looked a bit miffed but eat it.  The little one looked and me and said “really, really you think I’m eating this?  IT’S RAW!  I’m a spoiled domestic dog – I do not eat RAW food,  and by the way change this bowl to a PLATE.  I also do not like BOWLS – they have EDGES!

Being a good mom I looked at the ingredients and since they were vegetables, fruits, chicken liver I figured I could duplicate it closely and it would be a WHOLE LOT CHEAPER than these little squares of food.  I bought some ingredients, plus “Call of the Wild” vitamin powder and I was good to go!   FYI my Izzie did not like chicken livers… don’t ask!

INGREDIENTS

  • 4 lbs 15 % fat – ground round
  • 1 large sweet potato
  • 1 large zucchini
  • 4 small bulbs of broccoli
  • Big shake of “Call of the Wild” Vitamin Powder
  • 2 eggs- beat slightly
  • touch of garlic powder
  • about 10 square plastic storage boxes – the mid size ones (see photo) with tops

 

FIXINGS

Steam all vegetables to “al dente” stage

Cool vegetables

Put ground round into large bowl

sprinkle generously with vitamin powder

sprinkle with garlic powder – not a huge amount – tastefully

add eggs

Start MUSHING with your hands like you are ready to make a meat loaf—  Actually you are ready to make a BUNCH of little meat loafs

Depending on the size of your dog — I have two – 15 lb and one 22 lb  (Westies)- put in few hand full”  of meat mixture in container and close tightly.

Containers will be frozen and used as needed.  Mine last about 2 weeks or so – so for about $30.00 I have really healthy tasty food.

I take container out – leave it in refrigerator and put about two tablespoons in a skillet and warm.  I do not COOK – I warm and serve rare NOT raw.  Your dog may like it raw.  Mine is a princess.

I serve it over Vita Pure – Holistic Bison Kibble-  that way I am covering all basis in nutrition.  On occasion add shredded cooked chicken on top.  YES I am NUTS!

 

The last TWO LIVED TO BE EIGHTEEN YEARS OLD EACH—Trust me this feeding way works!!!


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LEFTOVER PORK TENDERLOIN ENCHILADAS – YUMMIE!

I made some outrageous Stuffed Pork Tenderloin a few nights ago but sadly the camera got out of focus and both the Pork and I looked drunk!!  So we had a great dinner and the next day thought this would be an easy and delicious way to use up the Pork Roast. Super easy, super tasty and you can see the video on Homes N Cooking you tube!!!  Here we go:

INGREDIENTS

  • Leftover Pork Tenderloin – doesn’t matter how large it is – you can feed two – or three with normal left over.
  • Medium size can of Rosarita Enchilada Sauace –  I use mild because the other eater in the house isn’t a spicy lover!
  • 1/2 cup shredded cheese
  • Small jar diced green peppers -wherever the Mexican Food area is in  your favorite market
  • Package of medium size corn tortillas-  I like the white ones
  • Serve with Pico de Gallo and Guacamole

DIRECTIONS

Get everything ready on your counter

Put amount of tortillas that you want to use between sheets of paper towels and put in microwave at normal temperature for about 35 seconds — they will be soft –  no frying – no extra fat

With sliced Pork Tenderloin – put two or three slices into tortilla

cover with some Enchilada Sauce

Add tablespoon or so of cheese

Add few chopped green Mexican Peppers (canned in Mexican food section of store)

Roll up and put into small glass pan —

when done pour remainder Enchilada Sauce and top with extra cheese

Bake at 350 degrees till cheese is melted

SERVE IMMEDIATELY WITH PICO DE GALLO AND RE FRIED BEANS.  Bush’s refried were great!  Also with blob of Guacamole!   Just avocado with some lime juice, garlic powder and Lawry’s seasoning sauce!


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HOMES ‘N COOKING – Coronado Cloud Condo with Beer Chicken

Views this interesting concept of “cloud Condos” in Coronado- two houses reaching for the sky! Well the garage is at least! Close to the beach and the village of Coronado this is a new and innovative concept on how to get “the most out of a lot” in the village of Coronado. Three levels gets you about 2100 square feet and a lot of fun in the sun! Extra bonus – Beer Butt Chicken Recipe which is amazing fall off the bone yumalicious…


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HOMES ‘N COOKING – Small Kitchen Great Food

Smallest Kitchen in Del Mar- doesn’t matter the size its what you turn out from cooking in it!!! Don’t have to move when you chop, stir, spice, cook and clean- just do a little turn!


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HOME REVIEW WITH COOKING TIP

HOME REVIEW WITH COOKING TIP PRESENTS SPECIAL GUEST ARTIST “KAYLEE THE MAGICAL DOG” View the amazing ocean view as well as see Kaylee do her tricks for our audience! Next week another home review.


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