Easy Green Pea Salad With Lettuce, YUM YUM

Hello to all you Foodies out there in web land its me again writing from the great state of South Carolina.  Hope this post finds you and your loved ones having a great New Year.  I've been busy with finishing up another E-Cook Book, filming our third season of Cooking With MadJon and Friends.  I've been busy with our grandchildren coming back home this month.  Am working on a poem which I've titled," I'll Meet You At Heaven's Gate".  "Heaven Is Where I Want You When Your Job Is Done On Earth But I'd Rather Have You With Me Down Here On Earth"  goes something like that any who.  I'll finish that later.  Let's see now I promised to give you another easy recipe to follow and this is a recipe that we used to make in our family.  I've added a couple ingredients like the onion and garlic powders.  Every time we have this at dinner it brings back all the times we ate with our family and friends who are gone and the ones that are still here.  That is what food does it brings back memories of days past with family and friends. It let's us make new memories to hold on too.  We usually ask our family members to bring the best things that we all like to eat.  It makes us feel all warm and fuzzy inside.  Any who I hope this winter salad helps you feel all warm and fuzzy inside.

Green Pea Salad With Lettuce

3 Hard Boiled Eggs, diced
1 Can Green Peas, drained
Salt and Pepper to taste
1/4 Cup Sweet Pickle Relish
3/4 Cup Mayo
1/4 Cup Onion, diced
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 Cup Cheese, Shredded, (optional)
1/4 Cup Lettuce, pulled small pieces

Mix the diced eggs, peas, salt and pepper, pickle relish, onion, onion and garlic powders, and cheese.   To that you add the mayo and mix.   Then the last thing you add is the lettuce right before you serve the salad.  You may add more peas and lettuce if you wish.  This should serve between 6-8 servings.

I hope you give this recipe a try and watch my TV show at http://www.aikenstandard.com/ ASTV 95, Cooking With Madjon and Friends.  Come like my fan page on face book, Cooking With Madjon and Friends.  E-mail me at madjon51@aol.com and forward some of the recipes you'd like me to try on TV.  I want to say happy trails to you until we meet again.

Steamed Red Cabbage With Onions Best Comfort Foods Ya Hoo

Well hello to all my foodie friends out there in webland.  I hope you all are keeping warm this winter and  eating some of the warm comfort foods of winter.  It feeds your body and your souls.  Not to meantion that it helps us go down memory lane together.  Am sorry I've been busy for the last two weeks catching up with being out of town and am still running behind.  I feel like the mad hatter sometimes to much to do and little time to do it.  Running around like a chicken with my head cut off.  All that kind of stuff so I think am going to try and give you some quick recipes for you all to use.  Tomorrow am filming my last section for our E-Cook Book on Fish,  Yea.  Anywho am going to pass this recipe for Red Cabbage on to you.
\
Steamed Red Cabbage With Onions, Ya Hoo

1 Head Red Cabbage, cut
1 Onion, diced
3 TBSP Butter
Salt and Pepper to taste
1 cup Sour Cream
1 tsp. Onion Powder
1 tsp. Sugar

Cut up the onion and cabbage and place it in a pan with the butter.  Heat on simmer.  Add salt and pepper and give it a stir.  Add the onion powder and sugar and give that a stir.  Then let it simmer for about 15 minutes and to that add the sour cream.  Simmer another 5 or 10 minutes or until tender.  Serve hot.

Well I hope you give this recipe a try and enjoy this with one of your favorite meat dishes.  Please give me a e-mail at madjon51@aol.com and forward a recipe or two for me to try.  Watch my TV show "Cooking With Madjon and Friends at http://www.aikenstandard.com/ ASTV 95.  Go like my Fan Page on FB. I wish you all happy cooking.  Happy trails to you and yours until we meet again.  Bona Yall

Creamed Wild Rice Soup With Chicken and Mushrooms Minnesota Yea

Hello to all my foodies friends out there in webland I hope this blog finds you all in good shape and having a great New Year.  Am back from Texas and moving right along with giving you this recipe that I tested out in the great state of Texas.  The Wild Rice comes from the great state of Minnesota which we visited over the summer.  Great people in that state and lots of good food to taste along the way.  I tried this recipe out on my in-laws while we were there and it pasted their test and that can be hard sometimes to do for a daughter-in-law.  I'd been wanting to try this soup because my daughter is trying to get us to eat healthy as she calls it however that said am using some half in half in this recipe but it will be no fat.  You may use the real thing or follow me down the road of healthy as she calls it.  Did you know that wild rice is really a grain and not a rice?  It takes about 45 minutes to cook wild rice as well.  It is very healthy to eat and in Minnesota the Native Americans are the ones who harvest the rice from the fields.  They use paddles and beat the grain until it falls into their boats and it has been harvested that way fro years.  It must take along time to harvest and its pricey to buy the wild rice.  However its worth the cost because it has a great earthy flavor, nice and meaty texture.  Anywho I hope you enjoy this dosh as much as we did.  Bona Y'all.

Creamed Wild Rice Soup With Chicken and Mushrooms

1/2 cup Butter
1 Cup chopped Celery
1 Onion, Chopped
4 Pods Fresh Garlic, minced
1/2 cup sliced Carrots
3/4 cups Flour
1.5 tsp. Onion Powder
1.5 tsp. Garlic Powder
1/2 tsp. dried Thyme
1 tsp. dried Parsley
Salt and Pepper to taste
6 cups Chicken Broth
1 pound Chicken Breast, cubed
3 T. White Wine
2 cups cooked Wild Rice
3 Chicken Bouillon Cubes
2 cups Half and Half

Melt butter in a pan and to that you add the onion, garlic, celery and cook for about 10 minutes then to that you add the mushrooms.  Cook till the mushrooms are tender.  Then add to your pot the onion and garlic powders along with the parsley and thyme, carrots.  Then you add the flour for your roux.  Stir.  Then slowly add the chicken broth and bouillon cubes, salt and pepper to taste and remember not to oversalt, you can always add more salt but you can't take it out.  Now place alittle Olive oil in another pan to brown the cubed chicken and add the wine.  When it is brown add the chicken to the pot.  Stir well.  Then you add the cooked Wild Rice and stir.  Simmer for about a hour and then add the half and half and simmer on low, not a boil for about 20 minutes.  If you boil your soup after you add the milk it will separate and will not look smooth.

Well that is it for this wonderful blog on my Wild Rice Soup I hope you enjoy this recipe and please try the other recipes that I have.  You may email me at madjon51@aol.com or visit my on face book fan page called, "Cooking With Madjon and Friends".  Watch the cookin show as well at http://www.aikenstandard.com/ ASTV 95, " Cooking With Madjon and Friends."  Thanks so much and try to stay warm outside you hear.  Happy trails to you until we meet again.  Eileen F. Hutson, MadJon.

Chapman Ranch Cookbook "Came Guisada" Beef Breakfast Stew

Hello to all my foodie friends out there in webland.  I hope your new year is starting of to a great start.  Am still in the great state of Texas and we spent a few days at the Chapman Cattle and Deer Ranch near Whitset Texas and am not sure if you spell it with one T or two.  Anywho they have lots of Beef Master Cattle, Deer, wild hogs, horse's, and last they have a lot of oil.  We see it all when we go there and that is really God's country with the sunrise and sunset.  We ate B.B.Q. Goat and I think it cost more to buy the goat meat then to buy Beef, just kidding.  Anywho we had some great eats served up at the ranch and a lot of it is South Western.  Beans, salsa, dips and the list goes on and on.  One thing they do have there own Chapman Ranch Cookbook.  It has a great Rum cake in there as well.  Debbie's daugther-in-laws do almost all the cooking in the kitchen except the B.B.Q. is always done by the men.  One morning Kim made "Guisada" which I call a Breakfast Stew that you serve on warmed flour Tortilla's.  Watching them make the food was like living in El Paso as a kid in the late fifties. All the food was great there and my hat is off to both Amy, Kim, and Debbie.  Just for your information on New Year's eve they had about 35 guest and the girls cooked up some Macaroni and Cheese, Baked Squash in a Garlic Butter sauce, Caesar Salad, and the guys fried us up some tasty Shrimp and Oysters.  A good time was had by all sitting around the fire pit and tossing back a few with friends.  Anywho if you ever get a chance to visit a Texas ranch I say go for it and I also say thanks to our Cuz for all the good times we have had at the Chapman Ranch and by the way go buy some of that great tasting Nolan's Beef Master, meat there is no better Beef to Eat.  I want you to try this recipe of Debbie Chapman's.  Yum Yum.

Came Guisada, Southwestern Breakfast Stew

2 pounds Boneless Chuck Roast, trimmed and cubed
1 Onion, Chopped
5 pods Fresh Garlic, minced
1 Can Ro-tel
14 0z. Beef Broth
2 fresh Jalapeno, chopped
2 TBSP. Chili Powder
1 tsp. Onion Powder
1 tsp, Garlic Powder
1 1/2 tsp. Cumin, ground
Salt and Pepper to taste
1/4 Cup Oil for Browning Meat
1 Package Small Flour Tortilla's, warmed
Corn Starch, about 3 to 4 TBSP.
Shredded Mexican Cheese for serving

Trim and cut the meat in cubes, then dry the meat for browning.  If you dry your meat it will brown better.  Salt and Pepper the meat.  Heat the oil in a pan and add the chopped chopped jalapeno peppers and
fresh onions and garlic.  Cook till the onions are clear then to that add your dried meat.  Brown the meat.  Then you slowly add the beef broth.  Bring this to a simmer. Add to that the cumin, onion and garlic powders.  Then add the rol-tel.  Simmer about 2 hours.  Then pour off about 1/3 of the juice, reserve it.  Then on low add the cornstarch to some of the reserved juice and pour it back into the pan. Maybe a cup or so of the juice.  Simmer till thick. Bona ya'll.

You may put whatever you want with this stew like even fried eggs on top of the stew in the tortilla with fresh or bottled salsa.  You will enjoy this dish I know I did.  It was a favorite. Make sure you top it with some cheese.  Please send me a e-mail on how you liked this recipe and please forward some recipes for me to try.  Right now when I get back home I will be cooking some more fish dishes and if you have any of them to share please froward them to me at madjon51@aol.com.  Come like my FB fan page at https://www.facebook.com/CookingwithMadjon?ref=ts.  Go view Cooking With Madjon and Friends on ASTV 95, at www.aikenstandard.com.  I will catch you on the next blog and happy trails to you until we meet again.  Eileen F. Hutson, MadJon.