Cooking With Madjon aikenstandard.tv: Super Bowl 49 Pico de Gallo Cheese Dip Recipe

Cooking With Madjon aikenstandard.tv: Super Bowl 49 Pico de Gallo Cheese Dip Recipe: Hello to all my foodie friends out there on the web.  Hope all is well with you and yours.  While I was in Texas my niece Stacey came in wit...

Super Bowl 49 Pico de Gallo Cheese Dip Recipe

Hello to all my foodie friends out there on the web.  Hope all is well with you and yours.  While I was in Texas my niece Stacey came in with a new Cheese-dip which I thought was very tasty.  Its very easy as well.  I thought you couldn't have Super Bowl party without this dish to serve your party goers, after all they need something to go along with all the drinking that they will be doing.   As to the Super Bowl last year I said the Sea Hawks would win and they did take the 48th bowl.  I think that they will win again as long as the Footballs are equal.  Enjoy these easy dishes to make and I say: Happy trails to you until we meet again.

Pico de Gallo Cheese Dip

1 Loaf Velveeta Cheese

1 container fresh Pico de Gallo

2/3-3/4 cup Chicken Broth

Cut up your cheese and place it in a pan, add the chicken broth, and Pico de gallo and let the cheese melt on low and serve with your favorite chips.  I like the Blue ones.  Bon'a Y'all.

Pot Roast Beef With Carrots & Cointreau

Hello to all you foodies out there in web land, I hope you are all staying warm.  I hope your not in the way of that big snow storm that is hitting the East coast.  Pot Roast is what recipe I will be passing on to you all to try and I think its a great comfort food that warms your belly as well as your soul.  My mom would make pot roast every Sunday at our house and she called it Yankee Pot Roast.  She would Sear it with flour coated on the outside with Garlic, Onions and sear it on all sides of the meat until it was nice and brown.  Then she'd make a gravy out of the drippings, throw it in a pot with Celery, Carrots, and Onions, toss some Salt and Pepper on it and bake it for about 3 hours or so on about 350 degrees.  It was wonderful and tasty. Something that left happy memories for us when we were home.  Any who I hope you enjoy this recipe I made up while I was in Texas visiting family.

Roast Beef With Carrots & Cointreau

1 Roast 4 to 5 pounds

3 TBLS Oil

1/2 cup flour

 salt & pepper to taste

1 TBLS Garlic & Onion Powders

2 tsp Thyme

Mix the flour with the salt, pepper, garlic, onion powders, and thyme.  Rub the mix all over the roast.  Heat the oil in a pan and to that you add 1/2 cup chopped onion and 6 cloves of garlic. Then add the floured roast and sear the meat on all sides until it is nice and brown.  Grease a roasting pan with a lid and add the browned roast into the pan.  then add:

3 ribs chopped celery, 1/2 onion, diced, 8 carrots cleaned and skinned.

1 can of French Onion Soup

1/2 cup water

1 package cleaned mushrooms.

Now take the drippings from your searing pan and add 1 cup of your cointreau and simmer until it is all mixed and the pan feels smooth on the bottom, pour the rue over the roast.  Cover your pan and roast in a pre- heated oven at 350 degrees for about 3 and a half hours.  this may also be cooked in a slow cooker or crock pot, however if you cook the roast in a slow cooker then place your vegetables on the bottom and your roast on the top.  Also cooking time for the roast will be about 6 to 7 hours in a slow cooker. 

Hope you enjoy this recipe and if you have any questions please write me at madjon51@aol.com.  Please visit my page on face book, "Cooking With MadJon & Friends".  Happy trails to you until we meet again.

Stuffed Tomatoes Parmesan cheese

Hello to all my foodie friends out in web land hope all is well.  I've  been busy today with playing  bridge and serving up some beer cheese soup and was it tasty.  All my guest sat around in their coats  because my hubby doesn't let me change the thermostats.  They said the next time its my turn we'd go to Ellen's mom's house its really warm there.  My hubby said for guest  I could turn it up a couple degrees, what a guy.  That's how you save money at our house you do have to start someplace.  His not the only one saving money by turning down the heat so does his sister.  We were playing games with their parents and they were sitting there with their jackets on to stay warm poor things we joked about it.   It's not like anyone in this group can't afford to pay a bill they just choose to use their money on fun things they like to do or their just hot I suppose that could be the reason.  Any who while I was there my sister in law wanted to make some tomatoes soup which I blogged the recipe already and I made a beef roast and stuffed tomatoes that she bought from the farmers market in NASA which by the way is wonderful to visit there were some great winter vegetables to buy.  We had the best of beets and I think we picked up four different greens that she sautée with olive oil and garlic.  Rhonda cooked collard greens for the first time she was waiting for me to get back from the ranch and she couldn't wait to cook them so I text-ed her though it and Blaise loved them.  They were very tasty indeed, it was a great way to use the left over Ham she had from Christmas.  Ham Hocks are a good seasoning to use for Collards with onions and garlic, yum, yum.  You have to remember to remove the spine on collards because that's what gives then the bitter taste and add a little sugar to the cooking process.

Stuffed Tomatoes

5 to 6 small Tomatoes cut in half and seeds removed

1/2 Cup melted Butter

1/2 cup graded Parmesan Cheese

1/2 cup Mayo or Salad Dressing

1 tsp. Onion and Garlic Powder

Salt and Pepper to taste

2 tsp. Italian Seasonings

1 cup Panko crumbs

Parmesan cheese for topping

Melt the butter and add it to the panko crumbs.  Then add the mayo, salt and pepper, onion and garlic, mix till it is well blended.  Then add the Italian seasonings and graded Parmesan cheese.   Then cut the tomatoes in half and remove the seeds.  Salt and Pepper the tomatoes to taste.  Fill the tomato shells with the panko mix and place on a greased ribbed pan, top with some more Parmesan cheese  and bake in a pre-heated oven at 375 degrees until the tomatoes are tender and the crust is brown.

Hope you enjoy this recipe and please leave a comment or questions I love hearing from you all.  If your shy my email address is madjon51@aol.com.  Please keep your houses warm if you can afford the heat and use your fireplaces.  Come follow me on face book, twitter me, or Instagram me with your favorite foodie picture.  Happy trails to you until we meet again and Happy Cooking Y'all.

Cold Outside Let's Make some Easy Creamed Tomato Soup

Well Hello to all my foodie friends out there in web-land and a Happy New Year to us all.  I've been in Texas for a couple of weeks visiting family and eating my way from the Texas border all across the state of Texas and we didn't stop eating until we got back to the South Carolina border.  Funny how that works and I loved every bite of it!  We ate anything from Seafood to Tex-Mex and it was all good tasting stuff.  It made my tongue want to lick my belly as good food should.  While we were there I was reading some of the words that we are not suppose to use in 2015 and would you believe some non-thinker thinks it a good idea to cut the word Foodie out of our vocabulary however I think that the non-thinker just doesn't like to eat, maybe there taster is off or they never had one to start with.  Any who Foodie is a word that will stick to my tongue though the next 2015 or until I can think of another word to replace it.  Tonight we are going to talk about Tomato Soup and there are just a few recipes that you can make with lots of different spices that you can use but I suggest you use spices that are likable to your palette.  I make grilled Cheese Sandwiches to pair with this soup.  Any who I hope that 2015 finds you Happy and Healthy and rich.  Give this recipe a try and if you have any questions please feel free to email me at madjon51@aol.com

Tomato Soup Creamed

1/2 stick Butter

1 Onion diced

5 cloves Garlic, Minced

3 ribs Celery diced

2 tsp. Sweet Basil

1 tsp. onion & garlic Powder

3 TBSP flour

2 Bay Leafs

 Melt the butter in a large pan and add the onions, celery, garlic, onion & garlic powders, bay leafs, cook until the onions are clear in color, add the flour and mix well.

Add to the rouge 

1 28 oz crushed Tomatoes

2 cans of roasted Tomatoes, diced

4 cups chicken broth

2 cups Half and Half

Salt and Black Pepper to taste

2 TBSP Sugar

Blend all ingredients and bring to a simmer then cook on low heat until thickened. White cheese to sprinkle on top of soup before serving.  Cook soup on low for about half an hour.

Happy Trails to you until we meet again.  Come like my face book page, Cooking With MadJon & Friends.  Bona Y'all.